1 lb tilapia filets, rinsed and pat dry
1 tsp olive oil
1 small onion, chopped
4 garlic cloves, minced
2 jalapeno peppers, chopped, seeds removed for less heat. I only use one jalapeno- add to your taste
2 cups diced tomatoes
1/4 cup chopped fresh cilantro
3 Tbsp lime juice (2-3 fresh limes)
salt and pepper to taste
8- white corn tortillas (5")
1 medium avocado, sliced
lime wedges and cilantro for garnish
Heat olive oil in skillet. Saute onion until translucent, then add garlic, mix well. Place tilapia in the skillet and cook until the flesh starts to flake. Add the jalapeno pepper (I throw these in with the garlic), tomatoes, cilantro, and lime juice. Saute over medium heat for about 5 minutes, breaking up the fish to get everything mixed well. Season to taste with salt and pepper.
Heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a generous 1/4 cup of fish on each warmed tortilla, with a slice or two of avocado and then just ENJOY! I also use a little bit of my FF plain greek yogurt (like sour cream) on each taco. Another idea is to add shrimp to the taco.
4 servings (2 tacos per serving)
8 Points Plus
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Tuesday, August 21, 2012
Friday, July 20, 2012
2 ea. Pork Sirloins
3 Tbl. McCormick Sweet & Smokey rub
3 Tbl. Brown Sugar
1 Tbl. Kosher salt
½ Tbl. Granulated garlic
Open and rinse pork sirloin. Pat dry.
Combine McCormick rub, brown sugar, salt and garlic together in bowl. Mix well.
Place both sirloins in small baking dish, preferably glass, and spread mustard evenly over entire
sirloins, covering all sides. (don't be afraid to use your hands, it will be much easier) Use enough
mustard to completely coat the meat.
Evenly sprinkle entire dry mixture over both sirloins. Press or massage the rub into the meat,
ensuring that the entire loin is covered.
Cover dish with plastic wrap and refrigerate 6-8 hours.
About 30 minutes prior to cooking, remove meat from fridge and allow to rest at room temperature.
Preheat all grill burners on high.
After meat has rested and grill is preheated, place the sirloins over direct heat on the grill. Grill
sirloins on one side until grill marks show, approximately 10 minutes.
Turn meat over and place in the center of grill. TURN OFF CENTER BURNERS SO NO
FLAME IS DIRECTLY UNDER THE MEAT! If your grill is small, you may need to turn the
sirloins a quarter turn half way through the cooking process to keep the sides closest to the burners
from getting too well done.
Close the lid on the grill and maintain a temperature in the grill at approximately 350 degrees. Don't
open the grill any more than necessary.
Grill the sirloins until the internal temperature reaches at least 145 degrees, using an instant read
meat thermometer. Less than 145 is unsafe. Much more than that will dry out the meat. Don't
exceed 160 degrees. Depending on the size of the sirloins, total grill time should be about 45 to 60
After the internal temperature of at least 145 degrees is obtained, remove from grill. Cover
the sirloins in aluminum foil and let rest for 10 to 15 minutes. This will allow the juices to re-
distribute, giving you a more moist loin.
After sirloins have rested carve and enjoy.
Thursday, March 1, 2012
Wednesday, February 29, 2012
Ingredients1 pound uncooked center loin pork chops
2 tsp canola oil
4 tsp fat-free, reduced-sodium chicken broth
1 envelope dry onion soup mix
15 oz canned great northern beans
14.5 oz canned diced tomatoes
Brown chops in oil. Place chops in crock-pot. Add chicken broth, soup mix, beans and undrained tomatoes. Cook on low for 6 hours. Spoon beans, tomatoes and small amount of sauce over chops.
9 Points Plus Value
Tuesday, February 21, 2012
1 (14 1/2 ounce) can fat-free, less-sodium chicken broth
4 cups cubed peeled baking potato (about 2 pounds)
1 cup chopped onion
1 cup thinly sliced celery
1 cup thinly sliced carrot
3 tablespoons butter or stick margarine, cut into small pieces
1 1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 garlic cloves, minced
1/4 cup all-purpose flour
1 1/2 cups 2% reduced-fat milk
7 tablespoons (1 3/4 ounces) shredded reduced-fat sharp cheddar cheese
Freshly ground pepper (optional)
Place first 9 ingredients (up to garlic cloves) in a 4 1/2 quart electric slow cooker; stir well. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cooke 4 to 5 hours or until vegetables are tender. Increase to high-heat setting.
Place flour in a bowl; gradually add milk, stirring with a whisk until well blended. Stir into soup. Cook uncovered, 25 minutes or until thick, stirring frequently. Ladle into bowls; sprinkle with cheese. Sprinkle with pepper if desired. Yeild 7 servings.
Serving Size: 1 cup soup and 1 Tbsp cheese
6 Points Plus Value