Tuesday, January 11, 2011


We love to have a fish fry. But, in the winter or when I don't want to "smell grease" inside my house, or when I think Big Daddy needs to eat something healthier, I make fried fish in my oven. It works great! I even tested it on my parents and they loved it.


6-8 crappy or tilapia filets (I used frozen tilapia filets)
packaged Fish Fry mix - (I used the kind from Orscheln Farm Store)
cooking spray (I use generic, of course)
cookie sheet

Place 2-3 cups of the fish fry mixture you are using in a gallon ziploc type bag.
Put in the pieces of thawed fish.
Shake good until each piece is well coated. You may have to turn them over and shake again.

Spray your cookie sheet with cooking spray. Place the coated fish pieces on the cookie sheet. Spray the fish with a little cooking spray (it says 100% oil so its fine). Place in preheated 400 degree oven.

Bake 30 minutes or so or until your fish feels solid and doesn't fall apart. You should be able to lift the whole piece off the cookie sheet (with a spatula) without it falling apart (keeping in mind that I don't eat raw fish and don't want to take any chances, so mine may be overcooked for some people's taste).


I made some cole slaw to have with fish the other night. It turned out great. I could just make a small amount and will use the leftover cabbage for egg rolls.


You will need:

1/2 cup Mayo/Miracle Whip (I had generic Miracle Whip also known as "salad dressing")
1/2 cup sugar
2 Tablespoons vinegar (I only had cider vinegar)

Mix the ingredients for the dressing.

Add to about 3 cups of grated cabbage or half a bag of cole slaw mix.

Stir well and let sit in the fridge for an hour so the dressing softens the cabbage.

I loved it!


This is one of those brainless dinners you can put in the crockpot in two minutes and then have most of your supper done when you get home. I just make either mashed potatoes (my husband will even eat instant-OUCH), rice, or egg noodles to go with. Add a vegetable or salad and you've got a warm, delicious meal ready for your family, even when you're tired and have had a long day at work.

6-10 pieces of chicken (I use boneless, skinless breast tenders because that's what we like but even thawed bone-in pieces would work)
1 can cream of chicken soup (generic is fine or even homemade)
pepper (there's plenty of salt in the soup so I don't add any salt)
1-2 cans of cheapo biscuits


If you think about it the night before: Put the frozen chicken pieces on a plate in the fridge to thaw - even partially - in the fridge overnight.  If you are using boneless chicken tenders, frozen is fine.  If you are using bone-in chicken pieces, make sure they are thawed. In the morning, place the chicken pieces (thawed, frozen, or partially thawed is fine if it cooks the entire 8-10 hours) in the crockpot (you must use a crockpot that has a removable insert for making this dish). Dump on the can of cream of chicken soup along with 1 1/2 cans of water. Stir a little.  (This takes a total of about 90 seconds, seriously!) Cook on low 8-10 hours.

After arriving home and before serving.  Preheat the oven to 400 °.  Top with 1-2 cans cheapo canned biscuits or 1 can of Grands if you like. I have even made homemade biscuits to drop on top.  Remove the ceramic insert from the crockpot (with the chicken/gravy/biscuits inside) (its HOT so use potholders).  Place the ceramic insert (without the lid) in a preheated 400 degree oven for 8-10 minutes or until the biscuits are browning.

Take it out of the oven, get the table set, and DIG RIGHT IN!

My family loves this and leftovers make a terrific pot pie.

Unbaked biscuits just lay on top of the chicken/gravy that is cooked all day in the crockpot.


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