Tag Archives: cilantro

Curried Lentils

The ginger was the big flavor in this dish and that’s all right by me ! Ginger and cumin just belong on lentils. This is not a super low cal side, so serve it next to a lighter dish like fish or chicken.

Curried Lentils
Curried Lentils

6 servings
186 calories per serving

1 ½ c dry lentils, rinsed and drained
6 c water
1 t ground cumin
1 t oil
1 large onion, chopped
1 medium tomato, chopped
1 t chili and garlic sauce (available in the Asian section of your market)
1 t powdered ginger
1 clove garlic, minced
½ t ground turmeric
½ t salt
2 T chopped cilantro

Bring lentils and water to boil then reduce heat and simmer, partially covered, 45 minutes. Once in a while, spoon off the foam that appears on the top of the pot. Heat a skillet and add cumin, oil and onion and cook about 5 minutes. Add tomato and chili sauce and continue cooking until tomato is very broken down, about 5 minutes. When lentils are tender and water is absorbed mix all together except the cilantro and cook 15 minutes. Add cilantro just before serving.

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.

Fish in Red Pepper Sauce

The color was so vibrant and the sauce so flavorful that this did not seem light and forgettable like many fish dishes are – – instead, this was mmm mmmm good and the red pepper sauce was just perfect.

Fish in Red Pepper Sauce
Fish in Red Pepper Sauce

4 servings
197 calories per serving

1 lb. cod fillets
¼ c flour
¼ c low fat zesty Italian dressing
½ c onions
2 oz. low fat cream cheese
¼ c roasted red peppers
¼ c chicken broth
1 clove garlic, peeled
2 T chopped cilantro

Coat fish with flour. Heat dressing in skillet on medium high and add fish and cook 5-7 on each side or until done. Place cream cheese, onions, peppers, broth and garlic in a blender and blend until smooth then spoon into a pan and bring to a boil on medium high heat then lower and simmer 5 minutes. Place fish on platter and top with sauce and sprinkle with cilantro.

Zucchini with Lemon and Cilantro

This was great served warm and equally as good chilled. The lemon and cilantro flavorings are what make this a really tasty side salad.

Zucchini with Lemon and Cilantro
Zucchini with Lemon and Cilantro

4 servings
69 calories per serving

1 ½ lb. zucchini (about 3), cubed
1T oil
Coarse salt to taste
Pepper to taste
1 T fresh lemon juice
1 T fresh cilantro, chopped

Heat oil in a large skillet and add the zucchini and toss then season with salt and pepper and cook about 5 minutes letting cubes brown a bit. Add lemon juice and cilantro and mix well. Season with more salt and pepper and serve.

Fish Tacos

Any kind of fish will do ! And these are a great change to the boring lunch sandwich. Whenever I have bits of fish leftover, I freeze them – then you can just defrost and do a quick reheat and you are ready to make tacos !

Fish Tacos
Fish Tacos

4 servings
370 calories per serving

½ jalapeno pepper finely chopped
2 T lime juice
1 T chopped cilantro
1 T oil
1 lb. firm white fish filet (halibut, orange roughy, etc.)
1 t chili powder
1 t cumin
8 corn or flour tortillas
2 c shredded lettuce
1 tomato, chopped
1 avocado, sliced

Mix jalapeno, lime juice, cilantro and some salt. Heat oil in a skillet. Sprinkle fish with chili powder, cumin and some salt to taste and cool 5 minutes per side or until done. Warm tortilla according to package and them fill with fish, lettuce, tomato and avocado. Top with jalapeno mix.

Chickpea Salad with Yogurt Curry Dressing

Very creamy and very yogurty – this is a very refreshing salad. The curry flavor is subtle – if you like more curry flavor, just up it to 2 t or more.

Chickpea Salad with Yogurt Curry Dressing
Chickpea Salad with Yogurt Curry Dressing

6 servings
337 calories per serving

1/3 c chopped cilantro
2 T oil
1 T lemon juice
1 ½ t curry powder
¾ t salt
½ t minced garlic
¼ t black pepper
8 oz. plain fat free yogurt

2 c finely shredded carrot
1 ½ c thinly sliced yellow bell pepper
1 ½ c chopped plum tomato
¼ c finely chopped red onion
15.5 oz can chickpeas, drained and rinsed
12 c chopped romaine lettuce

Combine dressing ingredients and whisk to mix well. Combine salad ingredients and mix with ½ c dressing. Split salad between 6 plates and drizzle with 1 T more dressing each.

Try serving with a half of a toasted pita or a few packaged pita chips.

Ginger Carrots

Carrots never tasted so fresh ! The combination of ingredients gives this dish a really flavorful punch. Definitely not the same old boring vegetable !

Ginger Carrots
Ginger Carrots

4 servings
61 calories per serving

3 garlic cloves, minced
1 lb. carrot chips
1 T buttery spread
1 t minced fresh ginger (bottled is OK if you do not have fresh)
1 T cilantro, chopped
1 t lime zest
2 T fresh lime juice
1/4 t salt

Steam carrots 8 minutes or until tender. A simple steamer basket is the easiest way to steam vegetables. I use one like this:

Heat butter in a skillet. Add garlic and ginger to pan. Cook 1 minute, stirring constantly. Remove from heat and stir in steamed carrots, cilantro, lime zest, lime juice and salt. Serve immediately.

To quickly zest citrus, try this handy tool I found at Amazon:

Santa Fe Bean Salad

This has a lot of flavor and is a great lunch salad. You don’t even realize you’re eating lettuce 🙂 And it even fills up my husband ! If you don’t like black beans, substitute kidney or white beans.

Santa Fe Bean Salad
Santa Fe Bean Salad

4 servings
305 calories per serving

1/3 c salsa
3 T low fat sour cream
1 T cider vinegar
15 oz can black beans, rinsed
1 c grape tomatoes, halved
1/2 c corn
1/2 c diced avocado
1/4 c chopped cilantro
6 c chopped romaine
2 oz pepper jack cheese, shredded
24 baked tortilla chips

Stir together salsa, sour cream and vinegar to make sauce. Combine the beans, tomatoes, corn, avocado and cilantro with the sauce. Divide lettuce and place on plates. Top with 1/2 c of the bean mix. Sprinkle with cheese. Place 6 chips around each plate and serve.

Cuban Black Bean Soup

Black Beans are a great source of fiber and a great, filling addition to many salads, stews, etc. In this purer form, their earthy flavor really comes out.

Cuban Black Bean Soup
Cuban Black Bean Soup

4 servings
368 calories per serving

2 cans black beans, drained and rinsed
1/4 small red onion
2 garlic cloves
2 T olive oil
1 c water
1/2 c sofrito (jars are sold in the Mexican section of your grocery store – near the Goya products)
2 T cilantro leaves
8 T light sour cream (2T per serving)

Place red onion, garlic and sprigs of cilantro in small food processor and puree. Remove and set aside. Place oil in small sauce pan and heat. Add garlic and onion mix and saute until tender, about 3 minutes. Place beans, water, sofrito and 1 T cilanto leaves in blender. Blend on medium speed until desired consistency – I like some big chunks left in mine, so I don’t go too crazy here. Stir into saucepan and heat through. Pour into bowls and top each bowl with 2 T sour cream and serve immediately.

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