We all have our favorite Mexican dishes that are oh-so-bad for us – mine’s rolled tacos with guacamole and sour cream. Well, Everyday Health has taken Mexican Lasagna to Recipe Rehab, an online show where celebrity chefs remake a fattening family recipe in a challenge and the family chooses the winner.
Their Green Valley Organics real dairy products are lactose and gluten free. Their Redwood Hill Farm line of yogurt and kefir is made from Grade A goat milk, which is easier to digest for many people who are lactose sensitive since goat milk contains 25% less lactose than cow’s milk.
I love the ideas of cold soups in hot weather, don’t you? This lactose and gluten free recipe features the nutritional goodness of both avocado and pico de gallo. To save time, buy premade pico de gallo at the store.
If you’re lactose intolerant, have you tried Green Valley Organics or Redwood Hill farm products yet?
Chilled Avocado Soup with Roasted Corn and Pico de Gallo Garnish
2 ears of corn, roasted on a grill and removed from cob OR
1 cupcorn, fresh or frozen and thawed
1large tomato, halved with seeds removed
1small white onion, finely chopped (divided)
1/4 cupchopped cilantro
4 teaspoons seeded and chopped jalapeno pepper (to taste, divided)
3limes, juiced (divided)
3ripe avocadoes, pitted and peeled
2/3 cupfrozen peas
1 cup Redwood Hill Farms Plain Kefir
1/4 cupchopped cilantro
1/3 to 1/2 cupwarm water or gluten-free chicken broth
Salt to taste
To roast the corn on the stovetop, heat oil in a sauté pan over medium high heat. Add fresh or frozen and thawed corn kernels and cook 5 to 7 minutes, until the corn is golden and toasted. Set aside.
To make the pico de gallo, chop tomato in to very small pieces and mix with onion (put 1 tablespoon onion aside for soup), cilantro and 2 teaspoons jalapeno pepper (to taste). Stir in lime juice from 2 limes and roasted corn, Add salt to taste and set aside.
To make the soup, place avocados, peas, kefir, cilantro, 1 tablespoon onion, 2 teaspoons jalapeno (to taste) and juice from 1 lime in a blender. Puree until smooth. Add warm water or chicken broth to thin out the soup. Add salt to taste.
Divide soup between four or six bowls and top with roasted corn and pico de gallo garnish. Serve with your favorite hot sauce.
Campechana is a Baja Mexico-style seafood cocktail – like a cross between gazpacho and shrimp cocktail – that’s a favorite of my husband and his buddies when they fish in La Paz each year. You can serve this as an appetizer with tortilla chips.
If you want to have 901 Shrimp Campechana as a healthy lunch dish, serve it on top of brown rice in a bowl.
1 cup 901 Silver Tequila, plus 2 tablespoons reserved
1 pound medium shrimp, shelled and deveined
1 canSan Marzano whole peeled tomatoes, drained
1/4 cuptomato paste (for a spicy kick, use 1/2 cup chile sauce instead of tomato paste)
Juice of two limes plus 1 cup of lime juice (for poaching)
1small sweet onion
1 tablespoonfresh basil
1small cucumber, seedless or seeded, peeled and roughly diced
1small Serrano chile, seeded and stem removed
1 tablespoonprepared horseradish
1/2 cupSpanish olives, pitted
1 teaspoonfinely ground pepper
1large avocado, diced
1 cupfresh grape or cherry tomatoes, diced or quartered
For the shrimp:
Add 3 tablespoons of salt, 1 cup lime juice, 8 cups water, and 1 cup of 901 Silver Tequila to a large pot and bring to a low boil.
Toss in shrimp then remove pot from heat.
Allow to poach gently for 4 minutes or until shrimp is pink and cooked through.
For the sauce:
Combine tomatoes, paste, lime juice, onion, garlic, Serrano chile, cucumber, basil and cilantro, olives and 3 tablespoons salt, pepper and horseradish to a food processor and pulse gently until incorporated.
Once shrimp have cooled, toss them in with the tomato mixture.
Slowly add in the avocado, fresh chopped tomato and add to a cocktail glass such as a martini or highball glass.
Drizzle with 2 tablespoons of 901 Silver Tequila and serve.
2 large jalapeño chiles, halved, seeded, and sliced, divided (or use canned instead)
1/2 cup fresh cilantro leaves, divided
3 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper
1 teaspoon olive oil
1/2 cup chopped onion
8 ounces shelled cooked crab (used canned to save time)
8 taco shells or tortillas (corn tortillas are the healthiest choice)
1 cup Iceberg lettuce, thinly sliced (cabbage is a good alternative)
1 cup shredded jack or cheddar cheese (leave out the cheese to cut back on POINTS, fats and calories)
1 avocado, thinly sliced (yes, they’re high in calories, but oh so good for you)
1/4 cup chopped green onion
Preheat oven to 350°. Put tomatoes, garlic, half of the jalapeño, 1/4 cup cilantro, and the lime juice in a food processor and pulse a few times to chop. Add salt and pepper to taste. Set salsa aside.
In a large skillet, heat oil over medium heat. Sauté onion and remaining jalapeño until soft, 4 minutes. Add crab and cook just until crab is warm, about 2 minutes.
Put tortillas on a baking pan and warm in oven, about 3 minutes. (I like to use my double burner skillet to do this. My husband puts the tortilla right on a low burner – we have an electric stove – a trick he learned from his hunting buddy, Jose. When I do this, I burn them, so be careful.)
Arrange on a platter and fill with crab mixture, dividing evenly. Top crab with lettuce, cheese, and avocado. Sprinkle tacos with green onion and remaining 1/4 cup cilantro. Serve immediately, with salsa on the side or on top.
Makes 4 servings at only 1 Weight Watchers POINT each. I love how Women’s Day serves these in martini glasses. However, in the spirit of Cinco de Mayo, you may want to use margarita glasses instead.
3⁄4 cup diced fresh strawberries
3⁄4 cup diced fresh pineapple
2 kiwis, peeled and diced (about 1 cup)
2 oranges, peel and white part (pith) removed, cut in segments and diced
2 Tbsp white rum (optional – skip if you want to save some calories)
2 Tbsp chopped fresh mint
2 Tbsp sugar (you could cut back on calories using a sugar substitute)
1⁄2 tsp grated lime peel
Garnish: sugar, red liquid food color (for pink-tinted sugar on glass rims) and lime slices
Mix all ingredients except garnish. Let stand, tossing occasionally, 10 minutes until juicy and sugar dissolves.
To garnish and serve: Spread about 2 Tbsp sugar on a plate. Add 1 or 2 drops food coloring and blend with fingers until sugar is evenly tinted pink. Pour a little water into a shallow bowl. Dip rim of martini or other serving glass in water, then the sugar, to coat rim. Spoon in fruit and juice. Garnish with a lime slice.
3/4 pound medium shrimp, peeled, deveined, and cooked (use the frozen, tail off, precooked shrimp to save time)
1 (15-ounce) can black beans, rinsed and drained
1/4 cup sliced scallions
1 medium diced peeled avocado
1/4 teaspoon freshly ground black pepper
1/2 cup bottled salsa verde
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
8 (6-inch) flour tortillas (use corn instead – healthier, more fiber, and more more authentic)
1 1/4 cups red bell pepper, cut into 1/4-inch strips (about 1 pepper)
Lime wedges, for serving
Chopped fresh cilantro, for garnish
Combine shrimp, beans, scallions, and avocado. Season with pepper. In a separate bowl, stir together the salsa, cilantro, and lime juice. Toss shrimp mixture with 1/4 cup salsa mixture.
Arrange tortillas on a microwave-safe plate in batches of 2. Place a damp paper towel over the tortillas and microwave at HIGH for 30 seconds.
Arrange 3–4 pepper strips in the center of each tortilla. Top with 1/2 cup of the shrimp-and-bean mixture. Drizzle about 1 tablespoon of the salsa verde mixture over each taco. Serve with lime wedges and cilantro.