We aren’t big fish eaters around here. Not because I don’t like it (which I thought was the case until a few years ago) but because I am a bit scared to prepare it. I am highly uneducated in the cooking seafood department so I usually steer clear.

Not too long ago I saw a Hunt’s recipe in the local coupon section of the paper for Tilapia with Tomatoes and Corn that I thought looked good. I also was filing away recipes for future use here as we are quickly approaching the Lenten season where many of you will be looking for fish recipes for Fridays. So I decided to give it a try. After a few alterations I think I have it where I want it. AND I have incorporated techniques so that you can prepare it in your slow cooker. How cool is that? I love easy.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 2 cups frozen whole kernel corn
• 14.5 ounces Hunt’s Fire Roasted Diced Tomatoes with Garlic, undrained
• 0.5 cup onion, diced
• 2 teaspoons garlic
• 1 teaspoon dill weed #1
• 0.75 teaspoon salt #1
• 1 teaspoon dried dill weed #2
• 0.75 teaspoons salt #2
• 16 ounces frozen tilapia fillets (4oz each)
• 0.25 teaspoons ground black pepper
• aluminum foil
• cooking spray

Directions:

Combine corn, undrained tomatoes, onion, garlic, dillweed #1 and salt #1 in medium bowl. For each packet, lay two 20×12-inch sheets of regular foil on top of each other. Place about ¾ cup corn mixture in center, spreading slightly. Spray cooking spray on both sides of each fillet. Combine dill weed #2, salt #2, and pepper and sprinkle on fillets. Place frozen fillets on corn mixture. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather. Preheat oven to 425 degrees. Place packets on baking sheet; bake 20 minutes or until fish is opaque and flakes easily with fork. Or place in slow cooker on low for 2-4 hours. Carefully open ends of packets to allow steam to escape before fully opening.

Freezing Directions:

Follow directions as indicated above but instead of baking right away place packets in gallon freezer bag. Freeze. To serve: Thaw. Preheat oven to 425 degrees. Place packets on baking sheet; bake 20 minutes or until fish is opaque and flakes easily with fork. Or place in slow cooker on low for 2-4 hours. Carefully open ends of packets to allow steam to escape before fully opening. Serve immediately.

Servings: 4

This Post will be linked at:

• Tasty Traditions at Coupon Cookin’
• Cooking Thursday at Diary of a Stay at Home Mom

We had leftover Balsamic Tomato & Mozzarella Salad that I did not want to go to waste! It was just so good. So I started trying to think of ways to use it other than just a salad. This is one of the ideas that emerged. It was so simple and so delicious. And perfect for packing to take to the pool or an impromptu lunch with a girlfriend.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• ~2 cups Balsamic Tomato & Mozzarella Salad
• 4 tortillas
• 1 pound cooked chicken, shredded
• 4 leaves lettuce

Directions:

Place wrap on flat surface. Add a leaf of lettuce. Add approximately .25 cups shredded chicken on top of lettuce. Then add .5 cups of Balsamic Tomato & Mozzarella Salad to the lettuce. Wrap tortilla and enjoy!

Freezing Directions:

• Not recommended.

Servings: 4

This Post will be linked at:

• Real Food Wednesdays at Kelly the Kitchen Kop
• No Whine Wednesdays at Food on the Table

Our family just loves Italian inspired foods. One day I dream we can vacation in Italy. My husband has had the privilege of visiting there in the past, but I never have. I am certain I will need bigger clothes when I visit as the foods from this part of the world absolutely indulge me.

At any rate, we started getting lots of tomatoes and fresh basil in the Happy Box. And one weekend my husband and I traveled down to Jungle Jim’s an amazing international market, farmer’s market, grocery store and SO. MUCH. MORE. under one roof. If you are ever in the area you need to visit. An initial visit will take you about 3 hours. I am not kidding. It is fascinating.

So while we were there we picked up some fresh made Mozzarella which inspired me to make this salad. I love the flavor of a good balsamic vinegar so this freshly made, light salad was just what my summer taste buds were salivating for. Give it a try with a meal this week, I am certain you will feel the same way.

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 pound fresh mozzarella, cubed
• 3 medium tomatoes, diced
• fresh basil, chopped
• balsamic vinegar

Directions:

Mix all ingredients together in a large bowl. Serve. You may also wish to chill this salad for a few hours so that it is cool and refreshing, however, it is not necessary.

Freezing Directions:

Not recommended for freezing.

Servings: 6-8

This Post will be linked at:

• Real Food Wednesdays at Kelly the Kitchen Kop
• No Whine Wednesdays at Food on the Table

You guessed it! You are so smart. I froze a bunch of them. I am planning on using a majority of those I froze for the canned tomatoes that are called for in the August OAMM menu. That should save me some money as well as free up some freezer space just in time.

The process is simple and took me little time at all. Here is what you do:

Step 1

Clean off the tomatoes. You don’t want dirt and grim in your tomatoes!

Step 2

Boil a pan of water.

Step 3

Place the tomatoes in the boiling water for 30 seconds to a minute. (May need a little longer if they are large tomatoes or not fully ripened). You ARE NOT cooking the tomatoes, you are simply loosening the skin to make it easier to remove. Do not overcook.

Step 4

Remove the tomatoes (I did this with a slotted spoon) to a bowl of cold water. (This step is not absolutely necessary but I find very helpful in handling the tomatoes.

Step 5

Remove the skin and the “stem spot”.

Step 6

Place in a freezer container leaving at least 1/4 inch headspace at the top. Freeze.

Resource: USDA Food Preservation

Yes, it is that simple. I was able to this quickly and easily. I even did it with my cherry tomatoes. Now I have plenty of tomatoes to use in the future and we don’t have to have BLT’s every night for dinner.