Baked fish and chips with caesar salad

We had a great meal tonight! The kids loved it, they were fighting over the leftovers for their lunches tomorrow!
FISH
I used tilapia for the fish, we enjoy this and it has less of a fishy smell than halibut.
For 3 fillets I used 1/2 cup flour seasoned with 2T old bay, salt and pepper mixed in.

Salt and pepper the fillets then dip in the flour and then into a beaten egg. Then into panko crumbs.
Bake at 400 for 10 minutes or until the crumbs are just golden brown.

CHIPS
For the potatoes I cut them into a large dice. I used 3 large potatoes. Put into a bowl and add about 1/4 cup of olive oil, salt and pepper and 2 T oregano. Place on a cookie sheet and bake at 400 for 25 minutes until golden and crispy.

TARTAR SAUCE
4 T thick plain yogurt
2 T mayo
1 dill pickle diced finely
2 T pickle juice
2 t mustard
pepper
Mix and serve with the fish

Caesar salad dressing
2 T thick yogurt
1/3 cup red wine vinegar
2 t anchovy paste
1 T dijon mustard
5 garlic cloves
black pepper
1 T grated parmesan cheese
1/3 olive oil
Pulse everything several times in a blender except the oil. Then turn on and slowly add in the oil until dressing is thick and creamy.
Serve over fresh romaine with parmesan and garlic croutons.

Chicken with smashed potatoes, Pot pie style

1 1/2 pounds red potatoes diced
1 T oil
4 medium chicken breasts
salt and pepper
5 oz carrots cut into matchsticks
1 cup chicken broth
1/4 cup cream
1/2 t dried thyme
1 cup frozen peas thawed
1 T butter

Place cut potatoes in a pot and cover with cold water. Boil for 10-12 minutes until potatoes are tender.
While potatoes are cooking heat oil in pan, add chicken and season with salt and pepper. Cook about 6 minutes on first side and finish 6-8 minutes on second side. Remove chicken to a plate and keep warm. In the same skillet add carrots, broth, cream, and thyme. Cook until carrots are tender, about 5 minutes. Take off heat and add peas.
Coarsely mash potatoes with butter, salt and pepper.
Spoon potatoes onto plate, top with chicken and then sauce with veggies.

Italian Stew

1 lb stew meat cut into small peices
1 lb Hot sausage browned
1 onion diced
4 ribs celery diced
3 cloves garlic minced
6 potatoes diced
1 can kidney beans drained and rinsed
4 cans fire roasted diced tomatoes
2 cups beef broth
1 T dried basil
3 bay leaves
1T dried oregano
1 t dried rosemary
1 pinch red pepper flakes
salt and pepper to taste~ about 1 T each
Add all the ingredients except for the canned tomatoes to a large, at least 6 quart, crockpot. Puree the tomatoes in a blender until smooth. Pour over other ingredients in the crock pot. Cook 4-6 hours on high or 5-10 on low. This stew would freeze very well without the potatoes