Tag Archives: salsa

Sole with Tomato Salsa

This is a super fish recipe – very fresh and light. Serve with a pasta or rice, like Greek Orzo Salad.

Sole with Tomato Salsa
Sole with Tomato Salsa

4 servings
175 calories per serving

2 c grape tomatoes, halved
¾ c Kirby or English cucumber, finely chopped
1/3 c yellow bell pepper, finely chopped
3 T basil, sliced finely
1 ½ T shallots, finely chopped
1 T balsamic vinegar
2 t grated lemon zest
1 t salt
¼ t pepper
1 T oil
4 6 oz. sole fillets

Combine tomatoes, cucumber, peppers, basil, shallots, vinegar and lemon in a bowl along with ½ t salt and 1/8 t pepper. Sprinkle the rest of the salt and pepper directly on the fish. Heat oil in a skillet on medium high heat. Cook fish 2 minutes each side or until it flakes and is done. Plate the fish and put the tomato salsa on top.

Chicken Posole Soup

I think this is the Mexican version of leftover soup – a bit of salsa, a bit of hominy, a bit of chicken, a bit of cilantro – – and all seasoned with cumin, that wonderful spice that makes it taste so rich.

Chicken Posole Soup
Chicken Posole Soup

4 servings
194 calories per serving

4 c fat free chicken broth
15.5 oz. can white hominy, drained
¾ c tomatillo salsa (often called salsa verde)
2 c shredded cooked chicken breast
1 ½ t cumin
½ c chopped fresh cilantro

Mix broth, hominy and salsa and bring to a boil. Toss chicken with cumin and add to broth and simmer 10 minutes. Place in bowls and garnish with cilantro.

Nacho Pizzas

Just made this one again after a few months – – it is still just as delicious 🙂

Appetizer, lunch, snack – no matter how you serve them, these are a crowd pleaser. I used a nice spicy salsa so that these had a little punch to them and they are definitely on my list of things to make again SOON 🙂 If there is an ingredient you don’t like, just leave it off the ‘pizza’ – it won’t hurt a thing !

Nacho Pizzas
Nacho Pizzas

5 servings (2 pizzas each)
270 calories per serving

1 can refrigerated biscuit dough
3 T black bean dip
1/3 c thick salsa (or petite cut diced canned tomatoes)
2 T canned chopped green chilies
2 scallions, chopped
2 T sliced black olives
¾ c shredded low fat cheddar cheese

Heat oven to 350 degrees. Roll out each biscuit into a 5 inch circle and place on an ungreased cookie sheet. Top with bean dip, salsa, chilies, onions and olives. Sprinkle with cheese and bake 12-15 minutes or until crust is brown and cheese is melted.

Grilled Ham and Pineapple Salsa

If you don’t have a grill, just pan fry or broil the ham. But whatever you do, don’t skip the pineapple salsa – it was just marvelous !

Grilled Ham and Pineapple Salsa
Grilled Ham and Pineapple Salsa

6 servings
140 calories per serving

8 oz. can crushed pineapple in juice
2 T orange marmalade
1 T chopped cilantro
2 t chopped jalapeno pepper
2 t lime juice
¼ t salt

1 1 ½ lb. slice pre-cooked ham slice

Heat grill. Combine all salsa ingredients and set aside. Grill ham 10-15 minutes or until heated through – then top with salsa and serve immediately.

My Salsa Verde

When I first had this in a Brazilian restaurant I came home and scoured the net to find a recipe that was similar to what I had just tasted. After much trial and error, this is the recipe that grew out of many test batches.

When this is paired with meats and fishes, it makes the meal super refreshing and turns the simplest of grilled meats into a flavor sensation – it is soooo good ! But beware – this does leave you with some pretty heavy duty garlic breath – this is not a good recipe for date nite !

Just a tablespoon or 2 served with grilled beef, chicken or fish is a taste treat you won’t soon forget !

My Salsa Verde
My Salsa Verde

15 servings
39 calories per serving
(1 serving=1T)

7 cloves garlic
2 c fresh parsley
2 c fresh cilantro
10-12 T fresh lemon juice (about 2 lemons)
¼ c olive oil
¼ – ½ c vinegar
Fresh ground pepper to taste

Place garlic in a good processor and mince finely. Add parsley and cilantro and mince finely – so fine that the mixture is more of a paste than chopped herbs. Place in a bowl and mix with all the other ingredients. Refrigerate 1 hour to overnight to let the flavors mingle.

Spicy Black Bean Salad

I’ve been making this side salad for years. It is great alongside so many dishes ! Sometimes it’s even good as a lunch served with a few low fat crackers.

Spicy Black Bean Salad
Spicy Black Bean Salad

10 servings
250 calories per serving

15 oz. can black beans, rinsed and drained
1 can mandarin oranges, rinsed
2-3 scallions, thinly sliced
1/3 c chunky salsa
¼ c lime juice
2 cloves garlic, minced
½ t ground cumin

Mix all ingredients and refrigerate at least 3 hours.

Tex Mex Wraps

The filling for these wraps would be just as good as a dip served with tortilla chips.

Tex Mex Wraps
Tex Mex Wraps

4 servings
270 calories per serving

15 oz. kidney beans, rinsed and drained
8 oz. can of corn, drained
¼ c chopped red bell pepper
¼ c thick salsa
1 T chopped cilantro
4 tortillas (80 calories Smart and Delicious)
½ c shredded light cheddar cheese

Mix beans, corn, pepper, salsa and cilantro and spread ¾ c in each tortilla and wrap. Here is a video showing you a good way to do this:

Microwave on high 1-2 minutes or until hot.

Chicken Enchiladas Especial

The salsa verde is what makes this enchilada dish so special. This is a great recipe !

Chicken Enchiladas Especial
Chicken Enchiladas Especial

4 servings
323 calories per serving (1 serving = 2 enchiladas)

1 c chopped onion
1/4 c chopped cilantro
2 cloves garlic, minced
7 oz. salsa verde (found in the Mexican section of your food market)
2 c shredded cooked chicken breast
1/3 c low fat cream cheese, softened
8 6 inch corn tortillas
1/4 c crumbled queso fresco (Mexican cheese) or 1/4 c shredded mozzarella cheese
1/2 t chili powder
4 lime wedges

Preheat oven to 425 degrees.

You can either start with precooked chicken (Perdue Shortcuts work great), use leftover chicken, or boil 2 boneless skinless breasts and let cool a bit. Then shred using 2 forks. Alternately, you can just make very thin slices. Combine chicken with cream cheese. Combine onion, cilantro, garlic and salsa verde in a blender or food processor and mix well. Stir 1/2 c of the salsa mixture into the chicken mix. Keep the rest of the salsa mix to use as a topping.

Heat the tortillas for 15-30 seconds on the microwave – just enough so that they will roll easily and will not fold and break. Spoon 1/4 c worth of chicken mix down the center of each tortilla and roll up. Place seam side down in a 9×13 pan that has been sprayed with Pam.

Top the enchiladas with the remaining salsa and sprinkle with cheese and chili powder. Bake 18-22 minutes or until hot throughout. Serve with lime wedges.

Porcupine Meatloaf (Crock Pot)

What makes a meatloaf ‘porcupine’ ? The addition of rice ! And it also gives the meat a really nice texture and moistness. Try it !

Porcupine Meatloaf
Porcupine Meatloaf

6 servings
306 calories per serving

1 can condensed tomato soup
½ c thick salsa
¼ c water
1 ½ lb. lean ground beef
½ c raw instant white rice
¼ c dried onion pieces
1 T Worcestershire sauce
¼ t salt
¼ t pepper
¼ t garlic powder
¼ t onion powder
¼ c Egg Beaters

Combine soup, salsa and water. Combine beef and all the rest of the ingredients plus 1/2 cup of the tomato mix. Shape into an oblong meat loaf and place in the bottom of a crock pot and pour the rest of the tomato mix over the loaf. Cover and cook on low 7-9 hours. Remove from crock and let stand 5 minutes. Slice into 6 slices and spoon the sauce over the slices.

Black Bean Burgers

These are not are not a replacement for burgers – if you think of it that way, you are going to be disappointed. Take these for what they are – an amazing savory, tasty pressed veggie patty that is only 120 calories. Topped with avocado and salsa, and placed on a bun, it makes a great meal.

Black Bean Burgers
Black Bean Burgers

4 servings
380 calories per serving

4 Morningstar black bean burgers
4 Arnold Thins 100 calorie flat buns
1 avocado, sliced (or 3 T Wholly Guacamole per burger)
1 c salsa

Cook black bean burgers according to package instructions. Place on buns and top with 1/4 the sliced avocado and 1/4 c salsa. Although not shown on the package, I often heat the oven to 375 degrees and place the burgers on a baking sheet sprayed with Pam and then cook for 15 minutes – they come out perfect !

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