Blackened Fish Sandwiches
In a small bowl, combine paprika, oregano, red pepper, salt and pepper. Sprinkle both sides of fish with paprika mixture. Heat a large cast-iron skillet over medium-high heat. Add oil to pan, swirling to coat. Add fish; cook 4 minutes on each side or until desired doneness. Serve on toasted whole wheat bread open faced or on a toasted whole wheat hamburger bun. Serve with a lemon wedge on the side.
Serve with sweet potato wedges, herby green beans and fruity slaw.
Sweet Potato Wedges
Preheat oven to 425. Cover a 15 x 10 inch pan with foil. Brush 2 teaspoons olive oil on the foil. Peel sweet potatoes and cut into 3 x 1/2 inch slices. Combine the sweet potatoes, salt, chili powder, brown sugar and 1 teaspoon olive oil, tossing to coat. Place in a single layer on the prepared pan. Roast at 425 degrees for 30 minutes or until crisp, stirring every 10 minutes.
Herby Green Beans
Steam green beans according to package directions until just crisp-tender. Mix with olive oil, oregano and pepper. Reserve 1/2 of the prepared, cooked and seasoned green beans in the refrigerator for Planned-overs.
In a large bowl add the shredded cabbage and carrot. Toss in the apple. In a small bowl, mix the vinegar, sugar, salt and oil. Pour over the cabbage, carrot and apples, tossing gently to coat. 4 servings
Nicoise Salad with Salmon and Crostini
In a small bowl, whisk together 2 tablespoons lemon juice, garlic, salt and pepper. Whisk in oil. Set aside. Mix the chopped lettuce and shredded carrots together. Place on a large platter. Arrange the salmon in the center. Around the salmon, arrange the potatoes, onion rings, eggs, green beans and tomatoes. Drizzle the dressing over the lettuce, salmon and potatoes.
Serve with Crostini or whole wheat toast, orange slices and glasses of low-fat milk.
Heat oven to 375 degrees. Arrange sliced bread on a baking sheet. Brush tops of the bread with olive oil, sprinkle with garlic powder or Italian seasoning. Toast in the oven 8 minutes or until light brown. Serve warm with the Nicoise Salad.
Southwestern Fish Soup with toasted Baguette Slices
Heat oil over medium heat in a large soup pot. Add onion and carrots. Sauté 5 minutes. Add garlic and sauté 1 minute. Add jalapeno, potatoes, broth and water. Bring to a boil, reduce heat and simmer 20 minutes or until potatoes are tender. Add fish, cover and simmer 5 to 10 minutes or until fish is opaque and flakes easily with a fork. Gently stir in the cilantro. Ladle into soup bowls, add 2 toasted baguette slices on top.
Serve with small salad of romaine lettuce, apple slices and a slice of reduced-fat cheese on the side.
Whole wheat bread, lemon, sweet potatoes, frozen green beans, cabbage, apples, romaine lettuce, carrots, 5oz canned salmon, red onion, eggs, fresh Roma tomatoes, onion, garlic, jalapeno, and reduced-fat cheese are WIC Approved.
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