• Lisa Mateo

Recipe - Quick & Easy Savory Summer Meals

With a household of crazy schedules, I’m all about quick and easy meals at an affordable price. That’s why I’ve been a Stop & Shop customer for years, so partnering up with them as a sponsor makes perfect sense. I always grab their free Savory magazine at check-out for great ideas. Here are a few of my favorites. For more recipes head to www.stopandshop.com/savory


CRISPY TILAPIA TACOS:

(Servings: 4)

Ingredients:

- 2 large eggs

- 1/2 tsp chili powder

- 1 cup panko bread crumbs

- 1 lb tilapia fillets

- 1/4 cup canola oil

- 8 (6-inch) flour tortillas, warmed

- 1/2 cup light sour cream1 cup fresh pico de gallo

- cilantro and lime wedges for garnish


Directions:

- In a shallow bowl, whisk the eggs and chili powder. Place the panko in another bowl.

- Season the fish with salt and pepper and dip it into the egg mixture and coat in the panko. 

- Heat the oil in a nonstick skillet on medium-high. Add the fish in batches and cook 2-3 minutes per side until golden brown.Transfer the fish to a paper-towel lined platter. (HEALTHY TIP: bake the fish at 350 for 15-20 minutes)

- Cut the fish into large chunks and serve in the tortillas.

- Top with sour cream and pico de gallo. Garnish with cilantro and lime. 



PORK SATAY:

(Servings: 4)

Ingredients:

- 2 limes

- 1 lb pork tenderloin

- Asian chili garlic sauce

- olive oil

- peanut sauce 


Directions:

- Set grill to medium. Squeeze juice from 1 lime into a medium bowl. 

- Cut pork tenderloin into 1/2-inch chunks and add to the bowl with lime juice.

- Add 2 tbsp chili garlic sauce and 2 tbsp olive oil to the pork and lime juice mixture.

- Season with salt and toss until well coated.

- Thread pork onto skewers that have been soaked in water.

- Grill skewers 10 minutes until cooked through, turning occasionally.

- Serve with 1/2 cup peanut sauce and lime wedges from second lime. 






CHICKPEA AND CUCUMBER SALAD:

(Servings: 4)

Ingredients:

- 2 bell peppers

- 1 seedless English cucumber

- 1/2 bunch green onions

- 3 tbsp lemon juice

- 2 tbsp olive oil

- 1/2 cup tahini1

- (5 oz) pkg of mixed green salad

- 1 (15.5 oz) can low sodium chickpeas, drained and rinsed


Directions:

- Seed and chop the peppers. Chop the cucumber. Trim and roughly chop the green onions.

Dressing:

- In a blender, puree the green onions, lemon juice, oil and 5 tbsp water.

- Transfer to a medium bowl and whisk in the tahini until smooth.

- Season with salt and pepper to taste.

In a large bowl, toss the greens, chickpeas, cucumber, and peppers. Add desired amount of dressing and toss until well combined. (HEALTHY TIP: keep the dressing on the side so everyone can add their own desired amount!)




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For more recipes head to www.stopandshop.com/savory

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