Van de Kamp’s and
Mrs. Paul’s Seafood are trying to make life easier for those observing Lent this year. They've put together some creative meal ideas are easy prepare, nutritious, and appealing to the entire family.
We put one of these assembled recipes to the test this weekend with our family of 7 and it was hit with the entire clan. Using a coupon sent to us by the company, I purchased some Van de Kamp's fish sticks at the local Dominick's along with the other ingredients needed for the Fish Tacos recipe we had decided to try.
Directions called for the fish sticks to be heated in either a regular or toaster oven. We are currently dealing with a
broken wall oven, so we utilized our newly purchased toaster oven for preparation. I was impressed, they cooked great in there. In fact, everyone gobbled up the easy to make Fish Tacos.
I served them in a deconstructed fashion for our 20 month old twins since holding a traditional taco shell isn't a skill they've mastered. They loved dunking the fish sticks in the avocado sauce and eating the broken shells like big chips. We'll definitely be having these again soon.
Here's the recipe:
FISH STICK TACOS WITH AN AVOCADO CREAM
Yields 4 Tacos
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
1 avocado, peeled and mashed until creamy
4 teaspoons sour cream
1 tablespoon lemon juice
4 corn tortillas
1 cup shredded cheese blend, use your favorite
1 cup cabbage, shredded *
Directions: Bake fish sticks at 425 degrees for 12-15 minutes until heated through and crispy. In a bowl, mix avocado, sour cream and lemon juice until creamy. Heat up tortillas, spread the avocado cream in the center, then add cheese, 2 fish sticks and then top with cabbage.
*We tripled the recipe with our hungry crew. As a variation we added diced tomato to the avocado cream and skipped the shredded cabbage on top.
I haven't had a chance to try the rest of the recipes sent by Van de Kamp’s and Mrs. Paul’s Seafood yet, but I've included below in case you are interested. Let me know if you end up making one!
FISH STICKS IN A BLANKET
Yields 4 Blankets
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
4 Taco-sized Flour Tortillas
4 pieces, Cheddar Cheese (or use your favorite)
4 tablespoons ketchup
Directions: Bake the fish sticks according to package. Heat up the tortillas so they’re nice and toasty. Add 1 cheese slice in the center of each tortilla. Spread the ketchup around tortilla, add 2 fish sticks on top of the cheese, fold and roll the tortilla around the fish stick.
CRUNCHY FISH STICKS OVER MAC & CHEESE
Serves 2
Ingredients:
4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked & chopped
1 box, Macaroni & Cheese (use your favorite)
1 tablespoon, milk
1 tablespoon, butter
1 tablespoon ketchup
1 small tomato, diced
Directions: Bake the fish sticks according to package. Boil the macaroni until desired doneness. Strain and move to large mixing bowl. Mix cheese sauce, milk, butter, ketchup and tomatoes with the macaroni. Chop up Fish Sticks. In 2 bowls, evenly divide the macaroni and cheese, then top with the chopped fish sticks.
ZESTY FISH STICK CRESCENT ROLLS
Yields 4 Rolls
Ingredients:
4 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks
1 can refrigerated Crescent Rolls
4 teaspoons mustard
1 tablespoon butter, melted in microwave
Directions: Preheat oven to 375 degrees. Separate the crescent roll dough into 4 pieces. Place a fish stick on the wide end of each roll. Add a teaspoon of mustard to each fish stick. Roll up the fish sticks so most of the fish stick is covered in the dough. Brush the dough with the melted butter. Place on a baking sheet and bake for 15 minutes or until golden brown.
SWEET & SALTY FISH STICK LETTUCE CUPS
Yields 4 Lettuce Cups
Ingredients:
8 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked and chopped
4 Iceberg Lettuce Leaves, use ones that are more cupped shaped
2 tablespoons honey
2 tablespoons soy sauce
Directions: Bake the fish sticks according to package or until heated through and crispy. Wash the Iceberg lettuce leaves and pat dry. In a medium mixing bowl, add the honey and soy sauce. Mix together and then add the fish sticks. Coat well. Fill the lettuce cups with the fish stick filling.
FISH STICK SANDWICH WITH SPICY KETCHUP
Serves 2
Ingredients:
6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
4 slices of bread or bun, use your favorite
1 tablespoon hot sauce
1 tablespoon ketchup
2 slices Cheddar cheese
1 small tomato, sliced
Directions: Bake the fish sticks according to package or until heated through and crispy. Toast the bread slices. In a small bowl, mix the hot sauce and ketchup together. Spread equally on the bread slices. Now build your sandwiches. Add the 3 fish sticks, cheese and tomato slices. Plate and serve.
FISH STICK MELTS
Yields 2 Melts
Ingredients:
6 Van de Kamp’s® or Mrs. Paul’s® Fish Sticks, baked
2 slices of bread (use your favorite)
1 tablespoon mayonnaise
1 tablespoon relish
2 slices Jack cheese
Directions: Bake the fish sticks according to package or until heated through and crispy. Keep toaster on. Lay bread slices flat. Mix the mayonnaise and relish together and spread evenly onto both slices. Add 3 fish sticks to each slice, line up side by side. Lay a piece of cheese over each set of fish sticks. Bake until bread is crispy and cheese is melted.
