Fish Tacos with Avocado Sauce

Fish:

• 1/4 cup lemon juice
• 1 T olive oil
• 3 garlic cloves, minced
• 1 pound halibut or tilapia fillets

Sauce:

• 2 medium ripe avocados, divided
• 1/4 C sour cream
• 1/4 cup mayo
• 1 T lime juice
• 1 garlic clove, minced
• 1 tsp dill weed
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley flakes
• Dash cayenne pepper

Salsa:

• 1 medium tomato, seeded and chopped
• 1 small red onion, chopped
• 4 1/2 tsp chopped seeded jalapeno pepper
• 1 T minced fresh cilantro
• 1 1/2 tsp lime juice
• 1 garlic clove, minced
• 1/8 tsp salt

Tacos:

• Flour tortillas
• 2 C shredded cabbage

Preparation:

• In a large resealable plastic bag, combine lemon juice, oil, and garlic. Add the fish; seal bag and turn to coat. Refrigerate for 30 minutes.
• For the sauce and salsa, peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Place remaining avocado in a small bowl; stir in remaining salsa ingredients. Refrigerate sauce and salsa until serving.
• Drain fish and discard marinade. Broil fish 4-6" from the heat for 8-10 minutes or until fish flakes easily with a fork. Place fish on the center of each tortilla. Top each with 1/4 cup cabbage, about 1 T sauce and 1/4 cup salsa.

Slow Cooker Beef Strganoff

Ingredients:

• 2 pounds beef top sirloin steak, cut into thin strips
• 3 T olive oil
• 1 C water
• 1 envelope beef stroganoff seasoning
• 1 pound sliced baby portobello mushrooms
• 1 small onion, chopped
• 3 T butter
• 1/4 cup port wine or beef broth (I used one can, about 14 oz, & it was fine.)
• 2 tsp ground mustard
• 1 tsp sugar
• 1 1/2 C sour cream
• Hot cooked egg noodles

Preparation:

• In a large skillet, brown the meat in oil. Add the water and stroganoff seasoning mix, stirring to loosen the browned bits from the pan. Transfer meat and drippings to a 3qt slow cooker.
• In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mix. Add to slow cooker; stir to combine.
• Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. 
• FYI: I did mine in a 250 oven for about 5 hours and it was perfect.  I also used 1/2 the mushrooms and diced them since I'm not a fan of mushrooms. That added the flavor without noticing them in there! I didn't mess with the olive oil and butter, I just used canola for it all.

Chicken Bundles

Ingredients:

• 1 - 8oz. cream cheese, softened
• 4 tablespoons butter, melted and divided
• 2 tablespoons minced chives
• 2 tablespoons milk
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 4 cups cubed cooked chicken
• 2 - 8oz tubes crescent rolls
• 1 cup crushed seasoned bread crumbs 

(I omit 2 tablespoons of butter and the bread crumbs.)

Preparation:

• In a mixing bowl, beat cream cheese, 2 tablespoons of butter, chives, milk, salt and pepper until smooth
• Stir in chicken
• Unroll crescent rolls and separate into 8 rectangles; press perforations together
• Spoon about a 1/2 cup of chicken mixture onto the center of each rectangle
• Bring edges up to the center and pinch to seal
• Brush with remaining butter
• Sprinkle with bread crumbs, lightly pressing down
• Transfer to 2 ungreased baking sheets

Baking:

• Bake at 350 for 20-25 minutes or until golden brown

Freezing instructions:

• Freeze unbaked bundles on cookie sheet until firm
• Transfer to covered container (I think I'd wrap individually!)
• Freeze up to two months
• Thaw in refrigerator
• Bake as directed

Chicken Chimichangas with Green Sauce

I found this recipe by Bobbi W. at allrecipes.com. They're no Beltline Bar Chimi, but they are good!

Ingredients:

• 2 - 10.5 ounce cans cream of chicken soup (I used 3 cans to have plenty of sauce!)
• 2 - 4oz. cans diced green chiles
• 5 pitted green olives
• 1 jalapeno pepper, seeded and chopped
• 2 tablespoons fresh lime juice
• 1 - 8oz. brick of cream cheese
• 1 - 8oz. package shredded Monterey Jack cheese
• 1/2 - 1oz. package taco seasoning
• 1 pound shredded, cooked chicken meat
• 8 - 10" flour tortillas
• 1/2 cup vegetable oil
• 1 - 8oz. package shredded sharp Cheddar cheese
• 1 cup chopped green onion
• 1 - 8oz. sour cream

Preparation:

• Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth then pour into saucepan. Warm over medium-low heat while proceeding with the recipe.
• In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
• Heat the vegetable oil in a large skillet over midium-high heat. Fry 4 chimis at a time until golden brown. Drain on a plate lined with paper towels.
• To serve, place a chimi on a plate, and ladle the warm sauce over top. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.

Yield: 8 chimis