Chocolate Peanut Butter Fudge - 36 servings
1 (14 oz) can fat-free sweetened condensed skim milk
1 (120z) pkg reduced-fat semisweet chocolate chips
1/3 cup reduced-fat chunky peanut butter
1 tbsp light-colored corn syrup
1 tsp vanilla extract
Line an 8 inch square baking pan with foil & coat foil with cooking spray. Set aside. Combine milk & next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly.
Cover & chill at least 2 hours. Life foil from pan & turn fudge out onto a cutting board. Cut into 36 squares. Store between layers of wax paper in an airtight container in refrigerator.
Grilled Fish
Tacos with Mango Salsa and Cilantro-Lime Yogurt Sauce
Ingredients:
-- 1/2 lb.
boneless tilapia fillets
--Soft corn
tortillas
--8 oz.
PLAIN Greek yogurt
--2 limes
--1 bunch
cilantro, chopped
--1 mango,
diced
--1 sm. red
onion, diced
--1 med. red
bell pepper, diced
--12 thick
slices cucumber, diced
--1/4 sm.
head red cabbage, shredded
--1 avocado,
pitted and sliced
--1 clove of
fresh garlic, minced
--1/2 tsp.
sea salt
--1 tsp.
apple cider vinegar
--1 tsp.
olive or grapeseed oil
--1/4 tsp.
ancho chili powder
--1 can
black beans, cooked, rinsed
Directions:
1. Combine
diced mango, garlic, onion, cucumber and red pepper with apple cider vinegar
and grapeseed or olive oil. Add in about 2/3 cup chopped cilantro, juice of one
lime and a dash of salt. Mix well and refrigerate for at least 30 minutes.
2. Salt fish
fillets lightly and dust with ancho chili powder. Grill or sautee fish until
browned at edges and no longer translucent. While you're cooking this, prepare
the yogurt sauce.
3. For
yogurt sauce, in a small bowl, combine Greek yogurt (stirred), juice of half a
lime, a handful of chopped cilantro and a pinch of salt. Add in a few teaspoons
of water to thin the sauce so it's spoonable. Set aside.
4. Warm corn
tortillas in microwave if you wish. Cut tilapia into chunks and place onto
tortilla, topping with yogurt sauce and salsa, then adding cabbage, black beans
and avocado to your liking. Squeeze more lime juice right into the taco if you
like.
5. Pinch
yourself. You're not in Mexico. ;)
Macros
(approx., per taco): 150 calories, 4 fat, 15 protein, 13 carb, 2 fiber.
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