Wednesday, July 30, 2014

Grilled Shrimp Tostadas with Lime

Tostada Tuesday! Looking for a super-fast light summer meal?  Here is a fabulous 20 minute meal that could suit your weeknight quick-cooking needs!  Portion is huge and calories are kind of meal.  I served these with a salad tossed in some homemade salsa ranch dressing. (Mix 1 TBSP salsa + 1 TBSP light ranch per salad) P.S.  If you wanted to keep this lower in carbs you could swap the tostadas for some low carb tortillas and just wrap the filling in those. Enjoy!

Source: Cooking Light


24 Large Shrimp, peeled and deveined
1/2 tsp. garlic powder
1/2 tsp. cumin
¼ tsp. kosher salt

Black Bean Salsa:
¼ cup chopped green onions
¼ cup cilantro
1 TBSP olive oil
1 TBSP red wine vinegar
1 TBSP minced chipotle chiles in adobo sauce
1 tsp. minced garlic
¼ tsp. kosher salt
1 (15 oz) can black beans (rinsed and drained)

Avocado Topping:
¼ cup plain fat free greek yogurt
1 tsp. lime juice
1 ripe peeled avocado (I substituted 3 TBSP prepared guacamole)
1 cup seeded chopped tomato

Cooking Spray
8 Corn Tostadas

  1. 1. To prepare shrimp, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.
  2. 2. To prepare black bean salsa, combine green onions and next 7 ingredients (through beans) in a medium bowl; toss to coat.
  3. 3. To prepare avocado topping, combine yogurt, juice, and avocado (or guacamole) in a small bowl, mashing with a fork until smooth. Stir in tomato.
  4. 4. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; grill 2 minutes on each side. Top each tostada with 1/4 cup bean mixture, 3 shrimp, and 1 tablespoon avocado mixture. 
Yield: 4 Servings (2 tostadas)
Nutrition Info Per Serving: 302 Calories, 10.8 g fat, 15 g protein, 40 g carb

Tuesday, July 29, 2014

Blueberry Balsamic Pork Tenderloin

I know my blog was falling apart but I'm back with a vengeance!  Life dealt me a hand of cards that I had to strategically play so I had to take some time to sort that out. And I moved to a new house thinking (as usual) that I didn't have that much stuff.  TOTALLY WRONG! I have SO MUCH shit.  Lol.  That said, I thought I'd start off my return with one of the easiest mouthwatering meals that will make you look like a gourmet chef.  Here ya go.....

Source: Slightly adapted from Clean Eating Magazine


  • 1 lb. fingeling potatoes (scrubbed and halved lengthwise)
  • 2 tsp. olive oil, divided
  • ¼ tsp. sea salt
  • 3 TBSP Balsamic Vinegar, divided
  • 2 tsp olive oil
  • 1 tsp. dried thyme
  • 1/2 tsp. fresh cracked pepper
  • 6 oz. fresh blueberries
  • 1 lb. pork tenderloin sliced 1/2 thick
  • 1 TBSP dried parsley
  • 2 heads romaine lettuce, chopped
  • 2 oz goat cheese

Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.  In a large bowl toss potatoes, 1 tsp. olive oil and ¼ tsp salt.  Spread cut side down on baking sheet. Bake for 30 mins.

In a small bowl whisk 1 TBSP vinegar, 2 tsp. olive oil, thyme, pepper, and 1/2 tsp. salt until combined.  Set aside.

In a large nonstick skillet, combine blueberries, 2 TBSP vinegar, and 2 TBSP water.  Heat on medium and cook stirring occasionally until blueberries are soft enough to pop when pressed gently with a heat-proof spatula, about 5 mins.  With spatula, smash the blueberries.  Add the pork, nestling beneath the blueberry mixture and cook for 3 mins.  Turn and cook for 2 more minutes.  Remove from heat.

In a separate large bowl, toss potatoes with remaining 1 tsp. olive oil and parsley.  In a medium bowl, toss lettuce and vinegar-thyme mixture.  Divide lettuce, potatoes, and pork among plates.  Top pork (and salad if desired) with a few crumbles of the goat cheese.

Yield:  4 servings

Nutrition info per serving (4 oz pork, 2 cups lettuce, 1/4 lb potatoes) : 365 calories, 10.5 g fat, 40 g carbs,  27 g protein, 6 g fiber