Grilled Veggie Burritos

veggie burrito1Ingredients

  • 1 Tablespoon Olive Oil
  • 2 cups brown rice
  • 4 cups Low Sodium Chicken Broth
  • 2 whole Limes, Juiced And Zested
  • 1/4 cup Chopped Cilantro
  • 2 whole Zucchini, Cut Into Slices Lengthwise
  • 1 whole Yellow Squash, Cut Into Slices Lengthwise
  • 2 ears Corn, Leaves And Silk Removed
  • Olive Oil For Brushing
  • Salt For Sprinkling
  • 1 can (15 Oz. Size) Seasoned Black Beans
  • 6 whole Burrito-sized whole wheat or spinach Tortillas
  • 1 whole Small Onion, Finely Chopped
  • 2 whole Roma Tomatoes, Diced
  • 1 cup Grated Monterey Jack Cheese
  • Optional Toppings: Salsa,  Guacamole, Extra Cilantro, Hot Sauce

Preparation Instructions

Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.

Brush zucchini and squash slices, along with the ears of corn, with olive oil. Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside. Set aside to cool, then dice them.

Heat the beans in a small saucepan until hot.

Warm the tortillas in the microwave for 30 seconds.

To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you’d like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

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Carb Buster

carb busterIngredients

  • 1 Tablespoon Butter Or Olive Oil
  • 1/2 cup Diced Zucchini
  • 1/2 cup Diced Yellow Squash
  • 1/2 whole Medium Onion, Cut Into Chunks
  • Salt And Pepper
  • 1 whole Tomato, Sliced Thick
  • 2 whole Eggs
  • 1 teaspoon Vinegar
  • 1 slice Cheese (Monterey Jack, Pepper Jack, Swiss, Etc)

Preparation Instructions

Melt the butter in a medium skillet over medium high heat. Add the onions and cook until 2 to 3 minutes, or until starting to soften. Add the zucchini and squash, sprinkle with salt and pepper, and stir to cook for 3 to 4 minute. Remove from the heat and set aside.

Grill the tomato slices on a grill pan or simply sear them in a hot skillet. Remove and set aside.

Bring a medium saucepan of water to a gentle boil. Add the vinegar. Use a wooden spoon to carefully stir the water into a circular “whirlpool.” Crack one egg into the water and allow it to swirl around in the water until the egg begins to set. Let it stay in the water for 1 minute, then remove it with a slotted spoon and set it on a plate. Repeat with the other egg. If eggs need to be cooked longer, just add them back to the water for 30 seconds at a time.

Spoon the vegetables on a plate or in a bowl and set the eggs on top. Lay the tomato slices on the side. Place the cheese slice on the side so that it starts to soften from the heat.

Sprinkle eggs with salt and pepper and serve!

Note: Add a link or two of chicken or turkey sausage if desired.

Recipe courtesy of: http://www.pioneerwoman.com

Shrimp With Avocado-Mango Salsa

Shrimp With Avocado-Mango Salsa

In addition to being a great source of good-for-you fat, avocados are full of fiber and bloat-busting potassium.

Ingredients

  • Vegetable oil cooking spray
  • 8 cups baby spinach
  • 1 cup couscous
  • 1 lb medium shrimp, shelled and deveined
  • 1/2 cup chopped fresh cilantro, divided
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1 large mango, peeled and diced
  • 1 medium avocado, diced
  • 1 medium tomato, diced
  • 1/4 cup chopped red onion
  • 1/2 jalapeño chile, seeded and finely chopped
  • 1 tablespoon fresh lime juice

Preparation

  1. Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach. Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes. Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl. Carefully cut foil to open; stir contents; garnish with salsa before serving.

Nutrition Facts

397 calories per serving, 10 g fat (1 g saturated), 52 g carbs, 8 g fiber, 25 g protein

Recipe found at SELF.com

Summer Fish Tacos

summer fish tacosSummer Fish Tacos

Ingredients
•4 medium Tilapia Filets (3-4 oz each)
•6 medium Limes
•Salt (To Taste)
•Pepper (To Taste)
•4 tablespoons Sour Cream (You can use regular, reduced fat or fat free – I used regular, so adjust points is necessary)
•4 tablespoons Salsa Verde
•8 medium Corn Tortillas
Optional
•1 medium Avocado (Chopped)
•1/4 cup Cilantro (Chopped)
•1 cup Chopped Greens (I used salad mix, you could use cabbage or anything you have on hand)
•1 small Bell Pepper (Chopped)
•1 small Tomato (Chopped)
Note
Two Tacos with avocado is 8 WW+ points, with 1/2 cup black beans the total meal is 10 WW+ points
Directions
Salsa Cream Sauce
Step 1
In a medium bowl, mix together the Salsa Verde, Sour Cream, the juice of 1 lime and the zest of 1 lime, cover and refrigerate for at least 30 minutes or up to 2 days
Tilapia
Step 2
Preheat Grill pan or Grill to medium (I use a grill pan but if using an outside grill use a basket or cover the grill with foil as tilapia is a very fragile, flaky fish)
Step 3
Season tilapia filets with lime then salt & pepper on both sides
Step 4
Cook tilapia for about 3-4 minutes then flip, and cook an additional 2-3 minutes, make sure to not overcook the fish – set aside on a plate and keep warm
Tortillas
Step 5
Spray the grill pan or grill with nonstick spray or olive oil (we use an olive oil mister)

Step 6
Grill each tortilla until it is warm and has a few char marks
Tacos
Step 7
To make the tacos, take 2 tortillas and gently fold in half to make a taco shell
Step 8
Fill a shell with the chopped greens, top with 1/2 of a tilapia filet, salsa cream sauce and any additional topping your prefer – we used avocado (1/8 for each taco), cilantro & bell peppers
Step 9
Repeat for each taco shell
Step 10
We served with black beans

Recipe:Rebecca Reichenbach Robicheau