All of these are from the current May/June issue of Clean Eating magazine.
Yesterday for dinner we had...
Pork Fajita Casserole
1 large red onion, halved, sliced lengthwise
1/2 red bell pepper, sliced into strips
1/2 green bell pepper, sliced into strips
2 tsp olive oil
1 lb lean pork cutlet, sliced into 2 inch strips
3 large cloves garlic, sliced
1 tbsp cumin
2 1/2 tsp chile powder
3 fat free tortillas
15oz can of black beans, drained and rinsed
2 tomatoes, chopped (or can of diced tomatoes)
1/4 cup low-fat shredded cheese
Preheat oven to 350. In large skillet, saute onion and peppers in oil for 5 minutes. Add pork, garlic and seasonings. Cook for 8 minutes. In an 8x8 glass casserole dish place one tortilla on bottom and layer pork mixture, black beans and tomatoes. Repeat layers with the two other tortillas. Sprinkle the cheese on top and bake 20-25 minutes.
Possible garnishes- sourcream, avocado, salsa
You can also make it even lower in points by using chicken instead of pork.
Today I'll be making these for lunches.
Sweet Potato & Jicama Salad
2 lbs sweet potatoes, peeled and cut into 1 inch cubes
1/2 cup jicama, cut into 1/2 inch cubes
3/4 cup red onion, diced
2 tbsp garlic, minced
1 1/2 tbsp jalapeno, diced
1/4 cup fresh cilantro, chopped
5 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
kosher salt and ground black pepper, to taste
Fill a large pot with 1/2 inch water and steam sweet potatoes 8-10 minutes, until softened. Mix together jicama, onion, garlic, jalapeno and cilantro in a medium bowl. When potatoes are finished, rinse with cold water and set aside to cool. Mix together vinegar, oil, salt and pepper. Add potatoes to jicama mixter, pour vinegar-0il dressing over top and stir until well combined.
I like this, the cilantro makes the salad. DBF didn't like it at all.
Red Pepper Tabouli
1 cup bulgur
1 tsp olive oil
2 red peppers, diced (2 cups)
2 stalks celery, diced (1 cup)
1/2 tsp dried basil
1/4 tsp seal salt
3 gloves garlic, minced
1 bunch parsley, minced
Juice 1 lemon(about 1/4 cup)
1 tbsp olive oil
1 tsp balsamic vinegar
Cook bulgur. Saute peppers, celery, basil and salt in oil for 3 minutes, add garlic and saute another 2 minutes. Mix together lemon juice, oil and vinegar for dressing. Mix bulgur and pepper mixture together, add parsley and pour dressing over. Stir gently.
mmmmmmm bulgur, ofcourse this is good
For dinner tonight we will be having this...
Couscous with seven vegetables and tilapia
3 tsp olive oil
3 cloves garlic, minced
1 tbsp Ras El Hanout (or Moroccan spice blend)
1 large sweet potato, peeled and diced into 1 inch pieces
2 small turnips, peeled and diced into 1 inch pieces
1 medium zucchini, diced into 1 inch pieces
2 carrots, peeled and cut into 1 inch pieces
1/4 head cabbage, 1 inch pieces
1/2 red bell pepper, chunks
1/2 cup green beans, cut into thirds
1/2 to 1 tsp hot sauce
1/4 cup raisins, soaked in 2 to 3 tbsp warm water for 10 minutes, drained
3/4 cup canned chickpeas, drained and rinsed
16 oz tilapia
1 1/3 cup whole wheat couscous
1/2 cup fresh cilantro, chopped
Ras El Hanout
1 1/2 tsp cinnamon
1 tsp ginger
1 tsp turmeric
1/2 tsp ground black pepper
1/2 tsp allspice
1 1/2 tsp ground cumin
1/2 tsp ground coriander
Mix spices all together, store in a dark dry spot. Will keep for a year. Makes 2 tbsp.
Heat oil in large stockpot, add garlic and Ras El Hanout. Quickly stir until brown. Then add next 5 ingredients. Pour in enough water to cover veggies. Cover and cook for 25 to 30 minutes, until veggies are soft. Add pepper, beans, hot sauce and salt. Cook for anohter 10-15 minutes.
Ladle out 3 cups of broth and veggies, puree in blender and add back to stew. Mix in raisins and chickpeas. Bring to a simmer and place fish on top of mixture (don't stir in). Cook covered for 10-15 minutes, fish will steam on top.
While fish is cooking, cook couscous according to box directions.
To serve, 1/2 cup couscous in bowl pour 1 cup veggie-fish mixtuer over top and sprinkle with cilantro.
And then there's this. We're not fans of Morrocan food apparently. I'm ordering pizza.
You don't have to stick to these veggies. Use whatever you have on hand.