Steph's Corn Bread

This is awesome.

1 can creamed corn (15 oz)
one jiffy mix (or one betty crocker recipe dry ingredients--which is what I used)
1 egg
1/4 cup oil/butter
1 cup greek yogurt or sour cream
Bake at 350 or 375 in greased 9x13 pan.

Optional: add shredded cheese or green onions or olives or cinnamon, depending on mood.

Courtesy of Stephanie Lassen.

baked parmesan fish sticks

baked parmesan-crusted fish sticks

From sugar-free mom cookbook, p 82. 

My family really liked this. I used 1 lb trader joes cod pieces which I probably won't do again for this recipe. The pieces were too small and I ran out of cheese. Next time I will get 2 lb of full size cod/haddock and cut up like she says. The parmesan is really important and made it taste fantastic. I also made her Mayo-Free Tartar sauce which was great. You really need the full recipe of tartar sauce--I made 1/3 and wanted to eat it all myself.

Also, instead of drizzling oil over before baking I just sprayed with spray oil instead. 

This is David's favorite recipe for fish so far.

Cornbread Sausage Casserole

http://allrecipes.com/recipe/31984/cornbread-sausage-casserole/
I made this for a potluck. I probably would not serve this for dinner as it is too much bread. But a nice side dish for a party, it was great. I made a regular cornbread recipe instead of the jiffy stuff, and added a can of regular corn (drained) to the batter. I also did only half the cheese.

Ultimate Taco Salad

This recipe uses "Ultimate Taco Meat" from p23 of the Frugal Paleo Cookbook. Preview page here.

Prepare the taco meat as instructed in the recipe, along with the extra veggies. Chop the kale extra tiny (also, do NOT use 200g. Just get a couple big handfuls. I have an enormous bag of chopped kale that is 285 g, so I can't imagine 2 cups of raw kale equaling 200 g, unless you measured 2 cups cooked.) Instead of the scratch seasoning the cookbook has in the back, I used 4 T of store bought taco seasoning. Or you could use a taco seasoning packet if you don't have bulk seasoning.

I didn't have zucchini, so I just left that out and used an entire green bell pepper and onion, which i think made up for the missing cup. But it doesn't need to be that precise anyway.

I serve this over ribboned romaine lettuce for me, and the rest of my family makes burritos with it.

My favorite salad is this:
ultimate taco meat
lettuce
avocado (OR olives)
tomatoes
refried beans (a little)
yogurt ranch dressing.
chopped cilantro!!!

I don't care about sour cream or cheese when I have the other things. But I still serve them so others can have them.

Clam Chowder

http://www.dummies.com/how-to/content/new-england-clam-chowder.html

Clam chowder

I haven't made clam chowder before (i think), and I felt like trying it. I used salmon broth I made last summer instead of clam juice, so it had that flavor in it too. I used canned whole clams instead of chopped, which meant I had to chop them myself. It worked out ok. And I used 1/2 cup cream and then added some frozen corn for fun. I liked the corn in it.

I added some cornstarch/water mix at the end because it wasn't thickened at all. I used canned potatoes and a couple red ones I had lying around, so there wasn't the expected potato starch you'd have from russets that the recipe calls for.

This recipe worked fine.