A yummy fruit salad for those cookouts this weekend.
Honey Lime Fruit Salad
1/2 c. frozen limeade, thawed
1/2 c. honey
1 TB poppy seeds
2 c. diced grapefruit
1 cantaloupe, chopped
1 honeydew melon, chopped
1 c. mandarin orange slices
6 kiwi, peeled and chopped
Combine limeade, honey and poppy seeds; set aside. In large bowl, combine all fruit. Pour honey mixture over fruit and chill until ready to serve.
Yield: 8 servings. Per serving=204 Calories; 1g Fat (4.1% calories from fat); 2g Protein; 52g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 14mg Sodium.
Fish Tacos & Avocado Cream
1 pound tilapia or other white fish
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1/2 teaspoon black pepper
5 flour tortillas, low carb, medium
2 c. Shredded Cabbage
For the avocado cream
1 TB lime juice
1 ripe avocado
3/4 tsp cumin
1/4 tsp salt
2 TB light mayo
Preheat oven to 375 degrees. In a small bowl mix together all of the spices to create your fish taco seasoning. Then sprinkle the fish with the seasoning. Place the fish in the oven and bake for about 10 minutes until the fish is flaky. While the fish is cooking place the avocado, cumin, salt, lime juice, and light mayo in a food processor and blend until smooth and creamy. Start with a warm tortilla, layer on some cabbage, then the fish, and top with the 1-2 tbsp of avocado cream per taco.
Yield: 5 servings. Per serving=303 Calories; 14g Fat (38.3% calories from fat); 23g Protein; 27g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol; 570mg Sodium.
And we have a winner! Teresa gives two thumbs up plus a toe!
Caramel Monkey Bread<a
2 (7.5 oz) Pillsbury biscuits
½ c. sugar free maple syrup
½ c. caramel bits
1 tsp butter flavor
Preheat oven to 350*. Spray bundt pan with cooking spray. Cut biscuits in quarters and place half the biscuits in pan. Combine syrup, caramel bits, butter flavor and cinnamon in small bowl. Pour half of syrup mixture over biscuits; repeat. Bake 20 to 25 minutes or until lightly browned.
Yield: 8 servings. Per serving= 182 Calories; 3g Fat (15.3% calories from fat); 3g Protein; 36g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 512mg Sodium.
Teresa thought this one tasted too much like marmalade…”What did you think Marmalade Monkey Bread would taste like?” I asked. But she’s right. I increased the marmalade and it was a little overwhelming. I think what it really needs is a jar of caramel. 🙂
Marmalade Monkey Bread
12 oz jar sugar free orange marmalade
1/2 c. chopped pecans
1/4 c. honey
2 (7.5 oz) tubes buttermilk biscuits
Preheat oven to 375*. In a small bowl, combine marmalade, pecans, and honey. Cut each biscuit into four pieces. Layer half the biscuits in bundt pan sprayed with cooking spray. Top with half the marmalade mixture. Top with remaining cut biscuits then top with remaining marmalade mixture. Bake 25 to 30 minutes or until golden brown.
Yield: 10 servings. Per serving= 185 Calories; 5g Fat (22.9% calories from fat); 3g Protein; 37g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 359mg Sodium.
Thai Noodles and Chicken
8 oz spaghetti
10 ¾ oz cream of mushroom w/roasted garlic soup
1/3 c. chunky peanut butter
3 TB low sodium soy sauce
2 TB packed brown sugar
½ tsp crushed red pepper
2 c. diced cooked chicken breast
12 oz coleslaw mix
Cook spaghetti in boiling water. Meanwhile, in large skillet, heat soup, peanut butter, soy sauce, brown sugar and crushed red pepper flakes. Add chicken, coleslaw and drained pasta.
Yield: 6 servings. Per serving= 373 Calories; 11g Fat (26.8% calories from fat); 24g Protein; 44g Carbohydrate; 4g Dietary Fiber; 40mg Cholesterol; 756mg Sodium.
My friend, Debbie, gave me this tasty recipe.
Smooth and Creamy Salad
1 can (15 oz.) fruit cocktail, drained
1-2 bananas, sliced
1 apple, diced
1 orange, peeled and cut into pieces, or a can of mandarin oranges
2 Tbsp. instant vanilla pudding
6 oz nonfat vanilla yogurt
This turned out great!
Easiest Chicken Salsa Verde
1 1/2 lbs frozen boneless, skinless chicken thighs
1/4 tsp garlic powder
1/8 tsp oregano
1/8 tsp ground cumin
salt, to taste
16 oz salsa verde
Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of 2 quart slow cooker. Cover with salsa verde, cover and cook high 3 to 4 hours.
Yield: 5 servings. Per serving= 166 Calories; 5g Fat (26.3% calories from fat); 24g Protein; 6g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 602mg Sodium.
Now you can eat that chicken as is, over a salad or in this next recipe.
Salsa Verde Chicken Tostadas
3/4 cup shredded red cabbage
2 tsp fresh lime juice
5 cilantro leaves
salt, to taste
2 cups easy crock pot chicken salsa verde(warmed)
6 tostada shells (Ortega)
3/4 cup shredded reduced fat Mexican Cheese (Sargento)
pickled jalapeño slices (optional)
Combine the shredded cabbage with lime juice, cilantro and salt, to taste. Set aside.
Preheat oven to 350°F. Place tostada shells on a baking sheet. When the oven is hot, layer 1/3 cup of chicken, 2 tbsp shredded cheese and jalapenos over each tostada shell. Bake until the cheese is melted and the shells are crisp, about 4 minutes. Top with shredded cabbage and serve.
Yield: 6 servings.