Diet Recipes Blog

Jicama Salad recipe - 116 calories

Ingredients:
1 jicama (1 1/4 to 1 1/2 lbs)
a few green leaf lettuce leaves (to dress the edges of the bowl)
1 small cucumber, unpeeled
1 clove garlic, minced
1/2 cup red onion, slivered
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
3 tablespoons lite olive oil
1/4 teaspoon salt
1/4 teaspoon dried chili

Preparation:
1. Pare the jicama; cut lengthwise into 8 wedges, then cut the wedges crosswise into 1/8″ slices.
2. Cut the cucumber lengthwise and scoop out the seeds; cut the halves crosswise into 1/8″ slices.
3. In a large bowl, combine the jicama, cucumber and onion.
4. Toss lightly.
5. In a small bowl, mix the lime juice, garlic, lime rind, salt and dried chili.
6. Gradually add the olive oil, whisking continually until thoroughly blended.
7. Pour the dressing over the jicama mixture; toss lightly to coat the salad evenly.
8. Refrigerate for about 1-2 hours, covered, to blend the flavors.
9. Just before serving, line a shallow salad bowl with lettuce leaves and spoon the salad on top.

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Tomatillo Salsa Verde recipe - 112 calories

Ingredients:
1 lb tomatillos (about 15), husked, rinsed and chopped
3 chili peppers, with seeds
2 tablespoons fresh lime juice
3/4 cup fresh cilantro leaves or flat leaf parsley (1 bunch)
1 teaspoon sugar
1 teaspoon salt

Preparation:
1. Place all the ingredients in a food processor or blender; puree until smooth.

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Grilled Halibut Tacos recipe - 145 calories

Ingredients:

For the halibut
3/4 lb halibut
1 tablespoon vegetable oil
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste

For the salsa
1 beefsteak tomato
1 garlic clove
1/2 red bell pepper
1/2 chipotle chile (canned in adobo), diced
1/4 onion
1 tablespoon olive oil
1/4 cup tequila
1/4 cup cilantro leaf, chopped
1 lime, juice of
salt and freshly ground black pepper, to taste

For the tacos
8 corn tortillas
2 limes, wedged
1 bunch cilantro

Preparation:
1. Preheat a grill pan on high heat.
2. Season the fish with salt and pepper to taste.
3. Rub the grill pan with vegetable oil.
4. Place the halibut in the hot pan and grill for about 4 minutes, then turn to grill on the other side.
5. Baste the fish with the citrus juice.
6. Turn the fish and continue to grill until cooked through.
7. Remove the fish from the pan and let cool.
8. Flake the fish and side aside while preparing the salsa.
9. To prepare the salsa: Heat a pan on medium heat.
10. Place the tomato, garlic clove, pepper and onion in the pan.
11. Dry roast the vegetables for about 8-10 minutes (or until lightly caramelized).
12. Combine the dry roasted ingredients, chopped chipotle pepper, olive oil, lime juice and cilantro in the container of a blender or food processor; process until smooth.
13. Mix in the tequila and season with salt and black pepper to taste.
14. Divide the flaked halibut onto the corn tortillas.
15. Spoon the salsa onto the fish.
16. Top with cilantro and lime juice.

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Mosaic Fruit Roll Ups recipe - 125 calories

Ingredients:
2 large flour tortillas
1 cup strawberries, diced
1 cup peaches, sliced
3 kiwi, peeled and sliced
3 ounces strawberry cream cheese
icing sugar (optional)
mint sprig (optional)

Preparation:
1. Spread the cream cheese on the white surface of each tortilla.
2. Arrange the kiwi slices over the top 2/3 of the tortilla, leaving the bottom 1/3 with cream cheese only.
3. Top the kiwi with a layer of peach slices and then diced strawberries.
4. Roll the tortilla toward the end that’s only covered with cream cheese.
5. Chill for 10-15 minutes.
6. Slice each tortilla roll into 8 slices each.
7. Garnish with icing sugar and mint sprigs (if desired) and serve.

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Mexican Corn on the Cob (Elote) recipe - 183 calories

Ingredients:
4 ears corn, shucked
3 tablespoons fat-free mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon salt

Preparation:
1. Prepare the grill.
2. In a small bowl, combine the mayonnaise and lime juice.
3. In another small bowl, combine the cheese and seasonings.
4. Spray the grill rack with cooking spray; place the corn on the grill rack.
5. Grill the corn for about 12 minutes (or until tender), turning frequently.
6. Remove the corn from the grill; brush with the mayo mixture and sprinkle with the cheese mixture.
7. Serve immediately.

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Avocado and Jalapeno Pepper Salad recipe - 195 calories

Ingredients:
4 ripe avocados (halved, pitted and cut into 1/2-inch wedges)
1-2 large red or green jalapeno peppers, seeded and thinly sliced
3 tablespoons fresh lime juice
1/4 cup cilantro leaf
salt & freshly ground black pepper (to taste)

Preparation:
1. Arrange the avocado slices on a serving dish.
2. Sprinkle with jalapeños and cilantro leaves.
3. Before serving, sprinkle with lime juice and season with salt and pepper to taste.

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Chiles Toreados recipe - 108 calories

Ingredients:
12-16 hot peppers (serranos or jalapenos are best)
vegetable oil (for rubbing the chili peppers)
coarse salt (to taste)
lime wedges (optional)

Preparation:
1. Preheat a small cast iron skillet over medium high heat (these may also be grilled outdoors, if so adjust the cooking time accordingly for more intense heat).
2. Slightly flatten the whole chili peppers using the side of a large knife or a cleaver.
3. Rub each chili with a thin coat of oil, then roast them on the preheated pan, turning occasionally, for about 10-15 minutes (or until they begin to blister and char).
4. Remove the roasted chilis to a serving dish.
5. Sprinkle with coarse salt to taste, and squeeze lime wedges over them (optional).
6. Serve as a bar snack or as an accompaniment to grilled meats.

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Black Bean Salsa recipe - 127 calories

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 garlic clove
1 small tomato, seeded & chopped
1/4 cup chopped green onion
1 small cucumber, peeled, seeded & chopped
2 tablespoons snipped cilantro
2 tablespoons lime juice
1 tablespoon finely shredded lime peel
1 tablespoon olive oil
1/4 teaspoon salt

Preparation:
1. In a bowl, combine all the ingredients and mix well.
2. Cover and chill until serving time.

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Black Beans and Corn Salsa recipe - 36 calories

Ingredients:
1/2 cup canned black bean, drained and rinsed
1/2 cup frozen corn
1 (14 1/2 ounce) can diced tomatoes
1/2 red onion, finely diced
1 jalapeno pepper, finely diced
2-3 tablespoons cilantro, finely chopped
1/2 teaspoon cumin
2 tablespoons lime juice, about 1 lime

Preparation:
1. In a medium bowl, mix together the beans, corn, onion, tomatoes, jalapeno pepper, lime juice, cilantro and cumin.
2. Refrigerate for at least an hour and adjust seasonings to taste.
3. Serve with vegetable or chips.

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Tortilla Wedges recipe - 99 calories

Ingredients:
10 tortillas
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup sliced green onions
1 (4ounce) can diced green chilies, drained
1 tablespoon jalapeno peppers, minced
picante sauce

Preparation:
1. Mix all the ingredients (except the tortillas and picante sauce).
2. Spread a thin amount of the mixture over the tortillas, making two stacks of layered tortillas.
3. Chill. Cut into wedges.
4. Serve with picante sauce.

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