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
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!
•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
•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)
Two Tacos with avocado is 8 WW+ points, with 1/2 cup black beans the total meal is 10 WW+ points
Salsa Cream Sauce
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
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)
Season tilapia filets with lime then salt & pepper on both sides
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
Spray the grill pan or grill with nonstick spray or olive oil (we use an olive oil mister)
Grill each tortilla until it is warm and has a few char marks
To make the tacos, take 2 tortillas and gently fold in half to make a taco shell
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
Repeat for each taco shell
We served with black beans
2 pounds boiled or steamed shrimp, peeled and deveined
2 avocados, cut into large pieces
2 tablespoons diced red onion
For the Dressing
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon garlic powder
1 teaspoon parsley, chopped
1 teaspoon Dijon mustard
salt and pepper, to taste
If you are wanting to skip on the calories and a classic Irish pint of Guinness isn’t your beverage pick for St.Patty’s Day, you are in luck, why not tip a cocktail to yourself that also has the benefit of being low in calories. ~ Luck ‘o the Mojito (90 calories)
You can celebrate St. Patty’s Day the healthier way with some fresh green herbs. It’s the perfect low-calorie cocktail for those who prefer a drink with a lighter touch but still want to get their spirit on.
In the bottom of a mixing glass, muddle 1 teaspoon sugar, 1 teaspoon water, herbs (1 pinch fresh ginger, peeled and grated, 3 medium basil leaves, 3 mint leaves) and juice of half a lime. Pour in 1 oz. of white rum (or vodka, if you prefer) and stir. Top with crushed ice and club soda. Garnish with a lime wheel.
What a Way to Enjoy St. Patty’s Day and still stay Healthy!!!!
4 fresh corn on the cob, shucked
1/2 red cabbage, sliced
1 lime, juiced
Kosher salt and freshly cracked black pepper
1/2 cup crumbled queso fresco
Handful fresh cilantro leaves, roughly chopped
Heat a grill pan over medium heat.
Grill the corn on the hot grill pan, turning periodically, until cooked and grill marks are all around the corn. Set aside to cool.
In a large bowl, toss the cabbage with the lime juice; season with salt and pepper, to taste, and set aside.
Once the corn has cooled, cut the kernels off the cob and add it to the bowl with the cabbage. Taste for seasoning and adjust, if necessary. Add the crumbled queso fresco and cilantro leaves and stir to combine. Serve as a side dish or use as a taco topping
If you are not a fan of cilantro (the soap tasting folk), try flat-leaf parsley or even celery leaves.
I love to use a pinch of cayenne pepper or spicy paprika or even cumin instead of black pepper for a spicy kick.
To make this a creamy slaw side, try tossing in 2 tablespoons of Greek yogurt or whipped avocado
Thanks to Claire Robinson the 5 Ingredient Girl!!!!