Cilantro Burrito

Sauteed chicken, cilantro, bell pepper,salsa and sour cream in a whole-wheat tortilla

Servings: 1

Preparation Time: 15 minutes

Ingredients:

2 slices red onion

1/4 red bell pepper, sliced

1/4 green bell pepper, sliced

2 Tbsp fresh cilantro, chopped

1 portion cooked chicken breast, sliced

1 (8-inch) whole-wheat tortilla

2 Tbsp salsa

1 Tbsp fat-free sour cream

Directions:

1. Lightly coat a medium skillet with cooking spray and place over medium heat. Add onion, bell peppers and cilantro, saute until the vegetables soften, about 6 minutes.

2. Add cooked chicken and saute until heated thoroughly, about 3 minutes.

3. Microwave tortilla for 20 seconds to soften. Place chicken and vegetables on flat tortilla. Wrap the tortilla around the filling and cut in half.

4. Place burrito on a plate with salsa and sour cream for dipping. Serve and enjoy!

I love this recipe from Bill Phillips' Eating for Life. I am a huge fan of cilantro and usually add some extra to the recipe.

Southwestern Beef & Bean Burger Wrap

Servings: 4

Preparation time: 25 minutes

Ingredients:

12 ounces  93%-lean ground beef

1 cup  refried beans

1/2 cup  chopped fresh cilantro

1 tablespoon  chopped pickled jalapenos

1   avocado, peeled and pitted

1/2 cup  prepared salsa

1/8 teaspoon  garlic powder

4   whole-wheat tortillas, warmed (see Tip)

2 cups  shredded romaine lettuce

1/2 cup  shredded pepper Jack cheese

1   lime, cut into 4 wedges

 

Directions:

 

1. Position oven rack in upper third of oven; preheat broiler. Coat a broiler pan with cooking spray.  

2. Gently combine ground beef, beans, cilantro and jalapenos in a medium bowl (do not over-mix). Shape into four 5-by-2-inch oblong patties and place on the prepared pan. 

 

3. Broil the patties until an instant-read thermometer inserted into the center reads 165 degrees F, 12 to 14 minutes.  

4. Meanwhile, mash together avocado, salsa and garlic powder in a small bowl. 

 

5. Place tortillas on a clean work surface. Spread each with the guacamole, then sprinkle with lettuce and cheese. Top each with a burger and roll into a wrap. Serve immediately, with lime wedges. 

This recipe is from fitnessmagazine.com.

Tuscan-Style Tuna Salad

Servings: 4 (1 cup each)
Preparation time: 10 minutes

Ingredients:

2 6-ounce cans chunk light tuna, drained 

• 1 15-ounce can small white beans, such as cannellini or great norther, rinsed
• 10 cherry tomatoes, quartered
• 4 scallions, trimmed and sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• Freshly ground pepper, to taste

Directions:

Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.


This recipe is from EatingWell.com.

Seafood Pasta Salad

Bow tie pasta, crab meat and tomato in a lemon vinaigrette over romaine lettuce

Servings: 2

Preparation Time: 20 minutes

Ingredients:

2 portions bow tie pasta

2 portions cooked crab meat (about 8 ounces), fresh, canned or frozen, thawed, chopped

1 carrot, peeled and chopped

1 celery stalk, sliced

1 tomato, diced

¼ cup low-fat Italian dressing

1 lemon, halved

¼ tsp ground black pepper

1 head romaine lettuce

Directions:

1. Prepare bow tie pasta according to its package directions. Rinse with cold running water, drain well.

2. While pasta is cooking, combine crab meat, carrot, celery, tomato, Italian dressing, lemon juice and black pepper in a large mixing bowl.

3. Add cooked pasta to crab mixture and toss to combine.

4. Divide romaine lettuce leaves between two separate plates. Top each with a portion of pasta salad.

Serve and enjoy!

When I make this, I use whole wheat pasta instead of regular bow tie pasta.

This recipe is from Bill Phillips’ Eating for Life. You can check out other healthy recipes at Transformation.com. 

Shrimp Salad with Blood Oranges and Slivered Fennel

Ingredients:

1/4 cup fresh blood orange juice (about 1 orange)

1 Tbsp fresh lemon juice

2 Tbsp Extra-Virgin Olive Oil, divided

1/2 tsp sea salt, divided

1/4 tsp freshly ground black pepper

24 jumbo shrimp, peeled and deveined (about 1-1/2 lbs)

Cooking spray

3 blood oranges, peeled and cut crosswise into thin slices

• 2 cups thinly sliced fennel bulb (about 1 small)
• Chopped fennel fronds (optional)

Directions:

1. 1. Combine orange juice, lemon juice, 1 1/2 tablespoons oil, 1/4 teaspoon salt, and pepper, stirring well with a whisk.
2. 2. Prepare grill to medium-high heat.
3. 3. Combine shrimp, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon salt; toss to coat. Thread 4 shrimp onto each of 6 (12-inch) skewers. Place skewers on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. Remove shrimp from skewers; keep warm.
4. 4. Divide orange slices evenly among 4 plates; top each serving with 1/2 cup fennel and 6 shrimp. Drizzle 1 tablespoon dressing over each serving. Sprinkle with fennel fronds, if desired. Serve immediately.

This recipe is from MyRecipes.com.