Yummy New Combo :)

Okay, I invented something yummy out of boredom and curiosity...and because two of my favorite items just happened to be on my desk at the same time.

Kroger brand Vitamin Berry Pomegranate and Kroger brand Greek Yogurt

I was eating Greek yogurt (from Kroger, vanilla flavored) and noticed that my water enhancer (also from Kroger) was sitting on my desk.  I wondered what it would taste like to add a little squirt.  It was DELICIOUS!  I love water enhancers but never considered that they might be used in something other than water.  I always bring vanilla flavored Greek yogurt to work because I usually don't have time to add other stuff, but I prefer to eat it plain.  This was a zero calorie solution to adding flavor to plain yogurt and I get to add some more vitamins to the mix. 

Happy Seis de Mayo! Celebrate Tonight with Tacos Carne Asada

Carne Asada Tacos

 

At the present, carne asada tacos are at the top of my list when it comes to Mexican food. I crave these all the time and they are prepared very well at two of our local restaurants: Trejos and Mi Pueblito. 

I celebrated Cinco de Mayo on Saturday night - a day early - and indulged in my favorite dish.  They were divine, but not very healthy because they were a little greasy and encased in a homemade corn tortilla.  However, I've made them in the past and there is no reason why they can't be healthy.  Here's my recipe:

Carne Asada Tacos

 

• Prep the meat: Spray both sides of a flat iron or flank steak (or cut of your choice) with olive or canola spray.  Sprinkle with sea salt and coarsely ground pepper.  Rub into the meat.  Place in a zipper bag and cover with 3-4 T of liquid from a jar of pickled jalapeno peppers.  Refrigerate for 2 or more hours.
• Grill the meat: I prefer to grill over charcoal, but you can grill your steak over gas and it will taste fine.  When it is raining, I use the cast iron grill on my stone, but it makes for a messy clean-up.  Grill the meat until you are happy with it (I like my meat medium rare - so about 4-5 minutes per side over medium heat).  Remove the meat and cover it with foil.  Leave it alone for 10 minutes and then slice it thin.  Traditionally, the steak is cut into smaller pieces, but I am too lazy for that.
• Prepare the condiments: Dice an onion (I use Vidalia onions because they are sweet) and chop up a big bunch of fresh cilantro.  Dried doesn't work in this dish.  Slice a fresh lime or two.  Open a jar of green salsa (sometimes these tacos are served with mojo sauce but the base is olive oil, so I don't use it). You can make your own green salsa but it takes a little time, and there are plenty of jarred sauces available that are as good as any homemade sauce.  Try this one: Mrs. Renfro's Green Salsa (all of their products are great!).  I also like to include pinto beans (from a can, rinsed well, if home-cooked aren't available).
• I use Mission Carb Balance tortillas in all of my Mexican dishes.  Warm them up on the grill.  Fill them with the meat, beans, chopped raw onion, fresh cilantro, and some green salsa.  Squeeze a lime wedge across each one.  I sometimes add a few slices of avocado, as well.  Enjoy!

We love these at my house. I know they sound simple - and they are - but they are delicious and pretty healthy.  We grilled steaks last night so I know what we will be eating for dinner tonight - carne asada tacos made from leftovers!

 

 

 

 

 



Mexican Food CAN Be Healthy!

I was craving Mexican food sooo bad this weekend, but I knew better than to go out to have some.  They always serve the all-you-can-eat chips and salsa while you wait and by the time you get your food, you've consumed 1000 plus calories...and that's not counting the beer and margaritas!  So you are MUCH better off making your own Mexican food at home.

I had an 8 pound Boston butt (shoulder roast) in the freezer taking up space so I decided to try my hand at carnitas (pulled, seasoned pork).  I've made tamales (damn good ones), in the past, so I knew this would be easy.  I searched the Web and found several versions that I liked and then tossed them all out and made up my own recipe using what I had on hand.  It goes like this:

Pork Carnitas

1. Preheat your over to 400 degrees.  Spray a large Dutch oven with nonstick spray.  Peel and quarter two (2) medium onions and place in bottom of pot.  Wash and quarter two medium oranges and throw them in the bottom too.
2. Wash your butt and pat it dry (you guys have dirty minds :)...your pork shoulder, that is.  Rub down with Kosher salt and black pepper.  Place in the dutch oven, fat side up, on top of the onions and oranges.
3. Add one bottle of beer of your choice.  I used a Sam Adams porter left over from the Christmas variety case.  Add the following seasonings to the liquid around the butt:
• 1/2 cup brown sugar
• 3 bay leaves
• 1 T garlic powder
• 2 T lime juice
• 2 T cumin
• 2 T coriander
• 2 T dried oregano
• 2 T dried cilantro
• 1 t cinnamon (trust me, it works in this recipe)
4. Put the cover on the Dutch oven and set the timer for one hour.  After an hour, reduce the over temperature to 200 degrees.  Cook the butt for approximately 2 hours per pound OR until a meat thermometer indicates an internal temp of 205 degrees OR until the meat breaks apart when you poke it with a fork.
5. When you are certain the butt is done, remove it from the Dutch oven with a slotted spoon or tongs (it should be falling apart) and place the meat in a large baking or Pirex dish.  Shred the meat with a fork.    Discard the excess fat (scrape that s**t off!), orange peel, bay leaves, and excess liquid. Turn off the oven, but returned the shredded meat to the "off" oven to allow it to dry out a bit before serving.
6. Serve with Mission Carb Balance tortillas (only 3 net carbs & 3 grams of protein).  I have found that the best way to heat them is to throw them directly on a gas burner (turned to the lowest setting) and flip them with a fork after a few seconds. 

Healthy Sides

My side items for this meal included:

• Homemade quacamole (three mashed avacados, 1/2 chopped red onion, 4 small diced tomatoes, lime juice, garlic sauce, black pepper, and dried cilantro).

• Cilantro slaw (2 bags of pre-shredded coleslaw, 1/2 diced green pepper, 2 T Hellman's Canola Mayo, 3 T of Fage Greek Yogurt, 1/2 cup Splenda, salt, black pepper, ceyenne pepper, and dried cilantro to taste.

• Black beans and fiesta corn (all from cans, that I seasoned to taste).

This meal was far better than anything that I could have ordered at one of our local Mexican restaurants.  The best thing about this meal is that I controlled the fat and carbs during the cooking and eating phases and I wasn't tempted to order or eat anything that I would regret later.  Wait, the best thing is that I have a ton of leftovers waiting for me when I get home today :)

 

Do you have any good Mexican recipes you'd like to share?  Maybe I can help you make a skinny version!  Post below.

Growing My Own

You really can't beat the taste of fresh herbs.  I have been growing my own for several years.  Most people don't realize that most herbs are perennials, so once you plant your herb garden, they come back year after year.  The only problem is that they die-down during the winter and you can't enjoy them anytime you'd like.

My parents found a solution for me.  For Christmas two years ago, they gave me an AeroGarden - a dirt-free indoor garden.  For two years, it stayed in the box.  It was intimidating and I couldn't figure out where to put it in the house to keep the cats and kids away.  This spring, I decided to assemble it and plant a pack of the pods that came with it.  My parents gave me a variety of pod sets, but the one I wanted to try first was an herb kit.

It took me about 10 minutes to assemble my garden, which I placed in a large jelly roll pan to prevent water damage to my dining room buffet.  I popped in the six pods in the set, added water and a nutrient plant, and then plugged it in.  It started gurgling and in less than a week, the small plants had already started growing.  When I peeked inside the water reservoir, I could see little roots growing, as well.

Within one month, I had raised the light to its full height and had produced (with little effort) full grown herbs in my house.  I am growing three kinds of basil, oregano, thyme (which I struggle with in my outside garden), and a "holiday" hybrid herb with is similar to thyme.  Now, I have access to fresh herbs year round!

I must say that this is one of the best gifts I've ever received.  Not only is the garden useful, it is pretty to look at.  I love my AeroGarden!

By the way, the herbs were used in my Portabello Pizza recipe.  I used all three kinds of basil and some oregano.  Yum!