Making up a homemade broccoli and carrot slaw is easy and tasty! The dressing I made up will coat up to 16 ounces of vegetation, but no loss if you end up with a 10 ounce bag – just drain off the extra dressing when serving.
Broccoli Carrot Slaw
Ingredients:
1 16-ounce bag of pre-cut broccoli carrot slaw
1/2 cup real mayonnaise
1/2 cup buttermilk
1/3 cup white sugar
2 Tbsp lime or lemon juice
1 1/2 Tbsp white vinegar
1/2 tsp crumbled tarragon leaves
1/4 tsp fresh ground black pepper
Salt, if desired, to taste
Directions:
Whisk the dressing ingredients together till well combined. Take the slaw and chop it small (a food chopper works great. Combine with dressing and chill for a couple hours.
Fish tacos
Ingredients:
Slaw
frozen fish fillets (breaded)
flour tortillas
shredded cheddar cheese
Directions:
Bake the fish according to package directions. Heat up the tortillas. Place a Tablespoon or two of cheese on each tortilla, fish and then top with drained slaw. Wrap up and eat with a couple napkins!
Spanish Rice
Ingredients:
1 3/4 cups lower sodium chicken broth
1 14 1/2-ounce can diced tomatoes, undrained
1 7-ounce can mexicorn, drained
1 cup Basmati rice
1 Tbsp oil or butter
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp garlic
Directions:
Bring everything but the rice to a boil in a heavy pot. Add in the rice, stirring well. Bring back to a boil, lower the heat to low and cook for 20 minutes with the lid on. Fluff up and then let sit covered off the heat for another 5 minutes. Served topped with grated cheddar cheese.
~Sarah