Eek! Has anyone seen the new Crystal Light Mocktail flavors??
In honor of Cinco de Mayo, let’s talk about some skinny recipes with Mexican flair!
First – I’m totally going to try to make my own “skinny girl” margarita with this Crystal Light. No, I’m not a big fan of the chemicals and fake sweeteners AT ALL. But I am, however, a big fan of my ass not getting any bigger. So there.
I plan to try the following recipe:
- 2 – 3 parts skinny margarita drink mix
- 1 part goooood tequila
- a splash of cointreau
- fresh squeeze of lime
- serve over rocks glass with ice & salt
Next, let’s talk about my kryptonite. I’m talking chips and salsa. For as long as I can recall, they have been my absolute favorite food to nosh on. And I’m not picky! I love just about any kind of salsa and any kind of chip and any kind of fixin’s. But let’s do the math, thanks to this post on Cooking Light:
IF YOU STOP AT A QUARTER-BASKET … You’re eating well. That’s a sensible portion (about 1¼ ounces). 169 CALORIES
KEEP CRUNCHING … Half a basket means 338 calories. Salt’s starting to add up. 200MG SODIUM
IF YOU ASK FOR A REFILL … for both the chip basket and the margarita you’ve just emptied: 1,085 CALORIES
HOW THE SIDES ADD UP (2-tablespoon serving)
Salsa: 10 CALORIES Guacamole: 50 CALORIES Queso: 70 CALORIES
Holy guacamole!! Here are a couple of ways to cut down on calories:
These are my favorite!! Only 100 calories and it’s the perfect portion of guacamole. They taste fresh and delicious and spicy and yummy. And, the little packs freeze beautifully! I like to keep them in my freezer and then grab a pack and throw it in with my salad or sandwich. By lunchtime, the little pack is thawed just right. If you don’t like spicy foods, Wholly Guacamole also makes a regular version of this as well.
And how about the chips? Substitute baked for fried chips and you’re saving yourself countless calories and fat grams.
Here’s a nice recipe courtesy of AllRecipes.com for baked tortilla chips that includes added zing of spices and lime juice!
1 (12 ounce) package corn tortillas
- 1 tablespoon vegetable oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon saltDirections
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
- In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
- Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
- Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.
Finally, how about a delicious entree that has all the flavors of Mexico and is still healthy and vibrant?
Well…my husband absolutely LOVES fish tacos. He could probably eat them every single day and never get sick of them. Even on our wedding day he ate fish tacos for his “last meal” as a single guy!
And last year for his birthday I made him this recipe, courtesy of Bobby Flay on the Food Network site, which I think made him want to marry me all over again 😉
- 1 pound white flaky fish, such as mahi mahi or orata
- 1/4 cup canola oil
- 1 lime, juiced
- 1 tablespoons ancho chili powder
- 1 jalapeno, coarsely chopped
- 1/4 cup chopped fresh cilantro leaves
- 8 flour tortillas
- Shredded white cabbage
- Hot sauce
- Crema or sour cream
- Thinly sliced red onion
- Thinly sliced green onion
- Chopped cilantro leaves
- Pureed Tomato Salsa, recipe follows
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.
Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pureed Tomato Salsa:
- 2 tablespoon peanut oil
- 1 small red onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 4 large ripe tomatoes, chopped
- 1 serrano chile
- 1 jalapeno, sliced
- 1 tablespoon chipotle hot sauce
- 1 tablespoon Mexican oregano
- 1/4 cup chopped fresh cilantro leaves
- Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
Yield: 6 to 8 servings
Please let me know if you try any of these recipes and enjoy a happy healthy Cinco!!!