Black Bean and Corn Taquitos

One of my girlfriends and I just booked a trip to Mexico and Operation Cabo: Get Ready for a Swimsuit Season went right into effect. Nothing to fear of wearing a swimsuit gets you back on the healthy living track! With just under 5 weeks to go I pretty sure I can make this goal.

These Taquitos went right along with my eating healthy goal. Plus they were so crunchy, flavorful and delicious you wouldn't even think they were healthy.

Black Bean and Corn Taquitos

1 can black beans, drained and rinsed
1 can corn, drained and rinsed
1/2 onion, chopped
1 poblano pepper, de-seeded and chopped
1 tsp Chipotle chili powder
1 tsp Cumin
1 tsp Cayenne Pepper
1 tsp garlic powder
8 Light Laughing Cow wedges
14 corn tortillas

Pull your Laughing Cow wedges out of the fridge. You want them to be nice and soft. I would suggest the Queso Fresco and Chipotle flavor for this recipe.

Drain beans and corn, rinse well and set aside. Begin heating a heavy skillet over medium heat while you chop the onion and pepper. Add oil (or use a Misto) and quickly add chopped veggies to keep oil from burning. Saute peppers and onions until they are soft. Then toss in black beans, corn and seasonings and mix well. Add more or less seasoning as desired.

Heat oven to 375 degrees. In a large mixing bowl, place unwrapped Laughing Cow wedges. Add the black bean and corn mixture to the bowl and use a spatula to gently stir. Cheese should begin to melt and become creamy.

Wrap corn tortillas in a towel and microwave for about a minute. Place a large spoonful (about 1/4 cup) mixture in each tortilla and tightly roll. Place on a greased cookie sheet and bake for 15-20 minutes until tortillas start to golden and shell becomes crisp. Serve with salsa and fresh guacamole.

Nutritional Info: 1 Taquito = 159 cal, 3 g fat, 5.5 g fiber, 7 g protien

Enjoy!

Shrimp and Vodka Sauce over Polenta

Too be honest, the inspiration for this meal was so good old Southern Shrimp & Grits. But since I had the motivation of a sloth to cook and needed something in my belly right away, somehow this delicious concoction was made.

I simply diced up some mushrooms and red peppers and sauteed them with some shrimp. Added some Tomato Vodka sauce and poured over heated polenta (the precooked kind you buy in a tube at the grocery store). A simple, delicious and filling meal ready in under 15 minutes. No recipe needed.

Enjoy!
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Health-ier Jalapeno Bites

This is my version of one of my favorite bar snack done light! I love jalapenos, along with anything spicy, so I wanted to create a healthier version. While these weren't the same as the deep fried version, the cheese and jalapeno was definitely a great craving fix!

Health-ier Jalapeno Bites
4 jalapeno, sliced length wise and de-seeded
1 cup cottage cheese
1/2 cup reduced fat cheddar
2 tbs Ranch salad dressing mix

Start by slicing jalapenos lengthwise and pulling out core and seeds. I always wear disposable rubber gloves when cutting jalapenos to avoid irritating my skin (and my eyes when I take my contacts out at night!). Cook in toaster over for about 15-20 minutes until tender.

Meanwhile, in a separate bowl, take 1 cup cottage cheese, 1/2 cup reduced fat cheddar, 2 tbs Ranch dressing mix and stir together. Fill jalapeno halves and bake for an additional 15-20 minutes.

Then enjoy your cheesy delicious healthy snack!

Enjoy!
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Argentinian Red Shrimp

I was checking out at Trader Joe's the other day and they cashier and the lady behind me were going on and on about these Argentinian Red Shrimp. They were saying how they have the taste and texture of lobster but that they're a seasonal item and not always available. I was sold. I quickly ran to the freezer isle and added a bag to my order.

Verdict? They're pretty awesome! Easy to cook up with lots of different uses. I recently added them to a dish of mac n' cheese as some wanna be lobster mac n' cheese. I'm thinking about giving them a spin in some seafood enchiladas real soon, as well.

My favorite way to eat them has been in a tomato sauce served over pasta. Simple and easy. Sautee some onions, red peppers, and garlic in a little oil and then toss in the shrimp. These Argentinian shrimp are naturally pink but when they are fully cooked they'll go from being slightly translucent to solid and will curl up. Once shrimp are cooked, add sauce, combine and serve over your favorite pasta. Quick, easy and sure to please!

Enjoy!
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Easy Quinoa, Grilled Chicken and Roasted Veggies

This was one of those quick throw together dinners I made the other night that turned out awesome. Lots of protein, lots of fiber, and lots of flavor!

Quinoa, Grilled Chicken and Roasted Veggies with Goat Cheese
2 large chicken breast (apprx 1 lb)
2 cups low sodium chicken stock
1 cup Quinoa
1 small onion, diced
2 cloves garlic
1 lb broccoli spears
1 lb asparagus
1 cup grape tomatoes
2 tbs evoo
goat cheese
salt and pepper to taste

Heat oven to 400 degrees. Chop veggies, lightly toss in evoo, and place in oven on a foil lined cookie sheet. Cook for approximately 20-25 mins. While veggies are in oven, lightly season chicken breast and place on grill and cook until juices run clear(chicken can also be done in the oven while veggies are roasting).

While veggies and chicken are going, brown onion and garlic in a little evoo in a medium sauce pan. Add quinoa and chicken stock and bring to a boil. Once boiling, reduce temperature to a simmer and cover with a lid for 10 minutes.

After chicken is fully cooked chop into bite size pieces. In a large bowl, mix together chicken, quinoa, veggies and lightly toss. Serve warm and top with goat cheese crumbles.

Enjoy!
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