Servings: 3 You’ll need: 1 – 12 oz. pkg. Boca meatless ground crumbles 1 – 10 oz. can original Rotel diced tomatoes with green chilies 1/4 cup roasted red pepper strips 1 – 15 oz. can black beans, drained 1/2 cup frozen corn, thawed 1-1/2 tsp. garlic powder 1-1/2 tsp. onion powder 1-1/2 tsp. chili powder 1 Tbsp. cumin powder 1 Tbsp. lime juice 1 Romaine lettuce heart, washed and chopped 3 Tbsp. fat free shredded mozzarella or cheddar cheese (optional) In a food processor add diced tomatoes with green chilies and roasted red peppers and blend until smooth as salsa. In a large skillet add crumbles and salsa mixture and cook on medium-high heat, while stirring continually, until thoroughly heated, about 10-15 minutes. Next stir in onion, garlic, chili and cumin powders. Then stir in the black beans and corn. Turn heat to low and cover, until ready to serve. Put cut up Romaine lettuce into three salad bowls. Drizzle 1 tsp. of lime juice (fresh is best) over the lettuce. The spoon the meatless taco mixture over each bed of lettuce. Top with (optional) fat free shredded cheese and enjoy! Karen’s Note: For a completely vegetarian dish omit the shredded cheese option. This dish is quite filling and I even got my “meat eater” husband, Frank, to eat it! It can be served with baked or low fat tortilla chips. Low salt or no salt works the best and you can even top with just some strips of baked or warm corn tortillas!
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Servings: 8 You’ll need: 1/2 lb. medium shrimp, peeled and deveined 2 tsp. lime juice 1/2 tsp. seasoned salt 1 tsp. chili powder 1 tsp. cumin 1-1/2 tsp. garlic, minced 2 Tbsp. canola oil 1 small yellow or red bell pepper, seeded, quartered and sliced 1 small onion, quartered and sliced 1 pkg. of 8 fajita tortillas (low-fat or low-carbohydrate tortillas) FF or lite cheddar cheese, shredded (optional) FF or lite sour cream (optional) Salsa (optional) Guacamole (optional) Put shrimp in a mixing bowl and stir in lime juice, seasoned salt, chili powder, cumin and garlic. Cover bowl, put into refrigerator and allow fajita mixture to marinate, until ready to cook. Heat canola oil in a large fry pan on medium/high heat. Stir in veggies and saute, while stirring about 10-15 minutes or until onions become transparent. Add seasoned/marinated shrimp and cook, stirring continually, until shrimp is fully cooked – about 5-10 minutes. Serve immediately at the table with optional sides of shredded cheddar cheese, sour cream, salsa and /or guacamole and of course a side of kept warm Spanish Rice too! Enjoy this delicious family favorite some evening with your friends or family! Also known as Sopa de Aroz Servings: 10 You’ll need: 2 Tbsp. olive oil 1-1/2 cups long grain uncooked rice 1/2 medium onion, chopped 1 heaping tsp. garlic, minced 8 oz. tomato sauce 1 cup frozen corn niblets, thawed (optional) 1-1/2 tsp. salt 1/2 tsp. pepper 3 cups water Put olive oil in medium saucepan on medium heat and add rice. Stir continually, so as not to burn rice and until rice is golden brown. Turn heat to medium-low and stir in onions and garlic. Saute, until onions are transparent, stirring continually. Stir in tomato sauce, water, (optional) corn niblets, salt and pepper. Return to medium-high heat and bring mixture to a rolling boil. Set heat to low, stir mixture, cover pan and cook for 20 minutes. Turn off heat and let stand 5 minutes before serving. Serve as a side dish with tacos, burritos, fajitas or just topped with shredded cheese along with some baked tortilla chips. Enjoy! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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