Using a pressure cooker to cook the meat means you get a super, super tender shredded meat which is just perfect for a steak burrito. This is an exceptionally good meal. Serve with some avocado slices, no fat sour cream and salsa for even more flavor.
350 calories per serving
1 lb. London broil or other lean sirloin steak
6 flour tortillas (80 calorie Smart and Delicious)
1 c shredded low fat cheddar cheese
1 medium onion, chopped
1 medium tomato, chopped
1 medium avocado, chopped
¾ c barbecue sauce
Marinade – mix together
1 5.5 oz. can spicy V-8 juice
2 T lime juice
1 T oil
½ t salt
¼ t black pepper
½ t ground cumin
½ t chili powder
Pierce beef with a fork several times. Mix marinade and place in a zip loc – add the beef and coat well and then refrigerate 8-24 hours. Pressure cook mat for 1 hours. (you can also crock pot this for 8-10 hours). Let rest 5 minutes and then using 2 forks, shred the meat. Mix in a bit of the left over juices. Preheat oven to 450 degrees (don’t mistakenly set it on BROIL like I did and then burn the holy heck out of your first batch! Thanks for help with the recon mission, Lisa ! LOL) Microwave tortillas 30 seconds or so to warm them slightly. Place beef, cheese, onion, and tomato in each wrap and fold all four sides. Place folded side down in a baking pan sprayed with Pam. Brush with barbecue sauce and bake 4-6 minutes. Serve with a slice of avocado on the top. Optionally add sour cream and salsa for even more flavor.
For those that like it HOT, HOT, HOT – – this is the soup. The addition of the Spicy Hot V-8 makes for a perfect spicy base. Be sure to remember the lime splash just before serving – it makes a big difference in the flavor.
348 calories per serving
3 c chicken broth
2 c Spicy Hot V-8 juice
1 c Minute Rice
1 T oil
1 t minced garlic
¼ c sliced shallots
1 lb. large shrimp, peeled and cleaned
4 lime wedges
1 c chopped mushrooms
1 c bean sprouts (fresh or canned)
3 T chopped cilantro
Salt and pepper to taste
Mix broth, juice and water in a soup pot and bring to a boil then stir in rice and bring back to a boil. Remove from heat, stir in bean sprouts and let stand 5 minutes. Heat oil and sauté garlic and shallots for 2 minutes. Stir in shrimp, mushrooms, salt and pepper and sauté 3 minutes or until shrimp are done. Stir shrimp and cilantro into soup. Sprinkle with lime just before serving.
V-8 juice is not just for beverage consumption (though a nice tall Bloody Mary comes to mind whenever I pour it!). Their ‘Spicy Hot’ variety makes a GREAT ingredient for cooking. From sauces to soups, this product is a great addition to your pantry staples. And they even have a low sodium version that has 70% less sodium than regular V-8 Spicy Hot 🙂
1 cup is only 50 calories and gives you 2 full servings of vegetables. So as well as being a tasty ingredient, it’s a very healthful one. There’s no fat and no cholesterol, but tons of flavor. And that makes it great for using in recipes.
I have a soup recipe coming up soon that uses V-8 as a main part of the soup base – it is DELICIOUS, and it’s very healthy – I can’t wait to get it posted for you. I am sure you will enjoy 🙂
In the meantime, think about using it in some of your favorite recipes for a low sodium, spicy, HEALTHY kick !
chili – instead of tomato sauce, try some V-8 and a few tablespoons of tomato paste (since you will need a little thickener)
tomato sauces for over pasta – as well as diced tomatoes, add some V-8 Spicy Hot to kick up the flavor
soups – use Spicy Hot V-8 as the main base or mixed with broth – such depth of flavor is added this way that quick soups taste slow simmered
When I eat something nice and spicy, it somehow leaves me more satisfied – my mouth KNOWS it just ate ! This soup does the trick. Serve with a side of Whole Wheat Garlic Toast for a nice, complete meal.
248 calories per serving
2 c vegetable stock or broth (Emeril’s is great !)
2 small cans Spicy V-8 juice
1 T minced onion
2 T minced celery
1/4 c celery, thinly sliced
3 T fresh celery leaves
1 1/2 c shredded carrots
1 15.5 oz. can chick peas
1 bay leaf
Salt and pepper to taste
Garlic powder to taste
Mix all together in a pan and simmer 15-20 minutes. To give it more of a Mexican flair, add a bit of ground cumin and 1/4 c cilantro leaves. Remove bay leaf before serving.