Baja Battered Fish Tacos

This recipe was so much fun to make! AND, so easy! I bought Tilapia on sale, so all in all, these tacos cost about $0.30 each to make! I also put together a sauce that I mixed in with the cabbage made of Thousand Island dressing and red taco sauce and it was delicious!

Ingredients:
3/4 cup beer, preferably lager or pilsner
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia, or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil, divide

Directions:
1.Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.

2.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.

Beef and Shrimp with Bok Choy

I got this recipe from http://www.eatingwell.com/. It calls for some unusual ingredients, but I found all of them at Albertsons. The flavor was very unique and really delicious. I will definitely make this again!
Ingredients:
1/4 cup Shao Hsing rice wine
1 1/2 tablespoons oyster flavored sauce
2 teaspoons corn starch
4 teaspoons canola oil
3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
1/2 teaspoon chili powder
10 raw shrimp, peeled and chopped
1 pound bok choy (preferably baby bok choy) trimmed and sliced into one inch pieces

Directions:
1. Whisk rice wine, oyster sauce and cornstarch into a small bowl until cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large pan over medium heat. Add beef and chili powder to taste; cook, stirring until the beef begins to brown, 1-2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1-2 minutes.
3. In a separate pan, heat the remaining 2 teaspoons oil over medium heat. Add bok choy and cook, stirring, untilit begins to wilt, 2-4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

*Serves 4
*204 calories, 8 grams fat, 6 grams carbs, 22 grams protein, 1 gram fiber

Lemon Garlic Chicken and Shrimp Stir Fry

Yummmmmy! Tonight's dinner is one of my absolute favorites! And at only 225 calories a dish, it's pretty good for you too! The recipe is for chicken only, but I added some shrimp since I had some and it sounded good! You can also use the chow mein noodles or brown rice - which ever you prefer. We normally eat SO much rice that I chose noodles to make instead. This recipe did require a lot of prep time --cutting the carrots, mushrooms and scallions. My mom made this recipe last week and I called her while she was making it and she said it was taking her forever to cut everything up, so don't say you weren't wanred! It is worth it though because it is very tasty!
Ingredients:
1 lemon
1/2 cup reduced sodium chicken broth
3 tablespoons reduced sodium soy sauce
2 teaspoons cornstarch (I didn't have any so I used a little bit of flour - just to thicken it some)
1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch cubes
10 ounces mushrooms, halved (I nixed these since Jason doesn't like them)
1 cup diagonally cut sliced carrots (1/4 inches thick)
2 cups snow peas, stems and strings removed
1 bunch scallions, white and green parts divided
1 tablespoon chopped garlic (I used minced from a jar and about 4 times as much! We LOVE garlic!)

Directions:
1. Grate 1 teaspoon of lemon zest and set aside. Juice lemon and whisk 3 tablespoons of the zest with broth, soy sauce and cornstarch i na small bowl.
2. Heat oil in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until just cooked through (4-5 minutes). Transfer to a plate. Add mushrooms and carrots to the pan and cook until carrots are tender (5 minutes). Add snow peas, scallion whites, garlic, and the reserved lemon zest. cook, stirring, until fragrant (30 seconds). Whisk the broth mixture and add to pan; cook, stirring until thickened (2-3 minutes). Add scallion greens and te chicken and shrimp and any accumulated juices. Cook until heated through (2-3 minutes).
3. Pour over rice or noodles.

*Serves 4
*225 calories (sans shrimp), 6 g fat, 14 g carbs, 27 g protein, 3 g fiber