I've said it before, and I'll say it many thousands of times in the future - "I love Mexican food!" There's just something about cumin, and lime, and avocados. AVOCADOS!!! This recipe caught my attention immediately, and it gets two thumbs up, four stars, and A+! Shall I continue?!?!?
This gem is from hungry-girl.com
Bella Asada Fajitas
PER SERVING (1/2 of recipe, 3 fajitas): 275 calories, 8g fat, 312mg sodium, 47g carbs, 8.5g fiber, 7.5g sugars, 7g protein -- PointsPlus® value 7*
1 tsp. olive oil
2 large portabella mushroom caps, sliced
3/4 cup sliced bell peppers (red, yellow, and/or green)
3/4 cup sliced onion
1/4 tsp. garlic powder
1/4 tsp. salt, divided
1/8 tsp. chili powder, or more to taste
1/8 tsp. cumin
Dash black pepper
1/2 cup chopped tomatoes
1/4 cup roughly mashed avocado
2 tbsp. chopped fresh cilantro
1/2 tbsp. lime juice
Six 6-inch corn tortillas
Directions:
Drizzle a large skillet with oil and bring to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 tsp. salt, chili powder, cumin, and black pepper. Stirring occasionally, cook for 6 minutes, or until veggies are tender. Set aside.
In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 tsp. salt. If you like, season to taste with chili powder. Mix well and set aside.
Place tortillas on a microwave-safe plate, and warm slightly in the microwave. Top each tortilla with about 1/2 cup fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!
MAKES 2 SERVINGS
Tuesday, September 25, 2012
Wednesday, September 5, 2012
Bangin' Good Shrimp
I love www.skinnytaste.com! I've found many fantastic recipes on her site, all very easy, and all with the nutritional information right there. I've changed to counting calories instead of Points (being watchful of fats and carbs), and her recipes still fit the bill!
Granddaughter "Moo" was over all weekend-long, over the Labor Day weekend. She's approaching 9 years old, and loves to help cook. Saturday morning she made breakfast. She washed the strawberries, she opened the yogurt, she made toast and buttered it, and brought me the jar of jelly! She later asked, "Did I really cook breakfast?" concerned that it wasn't "enough". I asked, "Did you use the toaster?" "Yes." "Well, then you cooked. All by yourself!" She broke out in a big smile, eager to learn more.
She's a girl after my own heart when it comes to shrimp. A few weeks back, I'd offered to cook 6 1/2 year old "Rye" some shrimp, and she declined. Moo then asked me if I'd cook some for HER.
This is what we cooked for lunch on Saturday, and boy, was it good!
Bangin Good Shrimp
adapted from www.skinnytaste.com
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1/3 tsp Sriracha (to taste)
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
The original recipe calls for 1 t. Sriracha, but Moo's taste buds are a little bit sensitive to that kind of heat. With the 1/3 t. that we used, the heat was almost sufficient for me.
The original recipe also suggests placing the cooked shrimp on a bed of shredded iceberg lettuce and purple cabbage, and topping them with scallions. We didn't do that, though. We served the shrimp with side of a generous handful of broccoli slaw, with some Asian Ginger dressing drizzled on it. MMMM!
Granddaughter "Moo" was over all weekend-long, over the Labor Day weekend. She's approaching 9 years old, and loves to help cook. Saturday morning she made breakfast. She washed the strawberries, she opened the yogurt, she made toast and buttered it, and brought me the jar of jelly! She later asked, "Did I really cook breakfast?" concerned that it wasn't "enough". I asked, "Did you use the toaster?" "Yes." "Well, then you cooked. All by yourself!" She broke out in a big smile, eager to learn more.
She's a girl after my own heart when it comes to shrimp. A few weeks back, I'd offered to cook 6 1/2 year old "Rye" some shrimp, and she declined. Moo then asked me if I'd cook some for HER.
This is what we cooked for lunch on Saturday, and boy, was it good!
Bangin Good Shrimp
adapted from www.skinnytaste.com
5 tbsp light mayonnaise
3 tbsp Thai Sweet Chili Sauce
1/3 tsp Sriracha (to taste)
For the Shrimp:
1 lb large shrimp, shelled and deveined (weight after peeled)
2 tsp cornstarch
1 tsp canola oil
In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
Combine lettuce and cabbage and divide between four plates. Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.
The original recipe calls for 1 t. Sriracha, but Moo's taste buds are a little bit sensitive to that kind of heat. With the 1/3 t. that we used, the heat was almost sufficient for me.
The original recipe also suggests placing the cooked shrimp on a bed of shredded iceberg lettuce and purple cabbage, and topping them with scallions. We didn't do that, though. We served the shrimp with side of a generous handful of broccoli slaw, with some Asian Ginger dressing drizzled on it. MMMM!
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