Serves 4 / These veggie tacos rely on easy-to-keep staples, such as
canned beans, frozen corn, and prepared salsa. If you can’t find queso
cotija—a firm Mexican cheese—substitute crumbled feta or shredded
Monterey Jack. Recipe by Lisa Turner.
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
3 cloves garlic, minced
1 teaspoon ground cumin
1 small head kale (about 5 /2 ounces),
1
tough stems removed, cut in large pieces
1 15-ounce can black beans, rinsed and drained
1 cup frozen corn kernels
2– 4 ounces queso cotija, chopped
8 6-inch corn tortillas
/4 cup prepared, low-sodium salsa, or more to taste
1
1 medium avocado, cubed (optional)
{LOW CAL }
Lemon-Ginger Shrimp
with Baby Spinach
Serves 4 / A bright, citrusy sauce enlivens already-peeled
shrimp and prewashed, bagged spinach leaves. Use orange
juice from concentrate for added ease. Serve with a simple
salad of mixed greens topped with walnuts, dried cranber-
ries, and crumbled feta cheese, and a slice of warm, whole-
grain bread. Recipe by Lisa Turner.
1. In a large skillet, heat olive oil on medium heat. Add onion
and garlic; sprinkle with cumin, stir to mix, and sauté for
2 minutes. Add kale to skillet. Stir or turn with tongs to coat
with oil, cover and cook for 2 minutes, until just tender and
bright green. Add beans and corn, and cook for 2 minutes
longer to warm through. Add queso and stir to mix. Season
with salt and pepper.
2. While kale is cooking, warm tortillas in a microwave. Place
two warm tortillas on each plate and divide kale mixture
among them. Top with salsa and avocado, if desired.
1 tablespoon olive oil
2 teaspoons chopped garlic
1 pound large raw shrimp, peeled and deveined
1 3-inch segment fresh ginger, grated
/2 cup fresh orange juice
1
Juice from 1 large lemon
1 9-ounce bag prewashed baby spinach leaves
PER SERVING 361 cal, 27% fat cal, 11g fat, 3g sat fat, 15mg chol,
16g protein, 55g carb, 11g fiber, 357mg sodium
1. In a large skillet, heat oil and add garlic and
shrimp; toss to coat with oil. Cook on medium-low for 1 minute. Squeeze grated ginger over pan
to extract juice; discard solids. Add orange and
lemon juice, stir to mix, and cook, covered, for 3–4
minutes longer, until shrimp is cooked through.
2. Using a slotted spoon, transfer shrimp to separate
bowl. Turn off heat; add spinach and stir or use
tongs to coat leaves with sauce and cook for 15–30
seconds, until just wilted. Arrange shrimp on serving plates beside spinach, and serve immediately.
PER SERVING 189 cal, 27% fat cal, 6g fat, 1g sat fat, 172mg
chol, 25g protein, 9g carb, 2g fiber, 220mg sodium
Use already-peeled shrimp and
prewashed, bagged spinach to
make these healthy tacos in a snap.
