Fish Sticks In a Blanket

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

Bake the fish sticks according to package directions. Next, heat up the tortillas and then spread ketchup around the tortilla, Next, add 1 slice of cheese in the center of each tortilla and top the cheese with 2 fish sticks. Fold and roll the tortilla around the fish sticks. Eat and enjoy!

Kora loved it. Logan still had a hard time keeping the tortilla together, so he took it all apart and ate everything separately. We had a nice, easy, fun family dinner using this recipe and will be making it again in the future.

The product was provided for review. No compensation was received. The honest opinions are my own and that of my family.

Kora and Logan have never had shrimp. So I thought Lent was the perfect opportunity to give SeaPak’s Popcorn Shrimpa try. I went on SeaPak’s website and found an incredibly impressive recipe collection. Some of their Kid Approved recipes include: Casino Popcorn Shrimp Pizza, Butterfly Shrimp Parmigiana, and Fiesta Shrimp Tacos. Even though these all sounded and looked delicious, I decided to start simply. I cooked the shrimp in our toaster oven for 10 minutes and served them with some veggies.

They were a hit! Kora and Logan loved that the popcorn shrimp was practically bite-sized and quickly cleaned their plates.

It always makes me happy to find a new food for the kids to try and since the popcorn shrimp went over so well, I may get adventurous and try one of the hundreds of easy recipes on their site next week.

Thanks to SeaPak for providing a coupon for this review. No compensation was provided for this review.

These recipes will add some variety to our dinners and a little fun too:

FISH STICK TACOS WITH AN AVOCADO CREAM       

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. Yields 4 tacos.

CRUNCHY FISH STICKS OVER MAC & CHEESE                                                                  

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. Serves 2.

FISH STICKS IN A BLANKET                                                                                                    
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. Yields 4 blankets.

Thanks to Van de Kamp’s and Mrs. Paul’s Seafood for providing the recipes for this post. No compensation was provided. I thought they sounded tasty and fun and wanted to share.

***Want to win a $25 Gift Card to Target? Enter my Wanchai Ferry Prize Pack Giveaway. Giveaway ends Wednesday, February 24th at 11:59 pm EST.