Skinny Fiesta: Mexican Cuisine Made Light.
When it comes to losing and maintain weight you will need a lot of Healthy Recipes for Weight Loss. Choosing not to go out to eat and stay home and cook has many benefits such as saving money and keeping your weight in check. When dining, it’s too easy to eat foods you normally wouldn’t at home. Sometimes, you just have to makeover some recipes to make it fit into your new way of eating. It can be done and it can be just as delicious. I have found that the recipes can taste even better. They are also better for you.
It’s Cinco De Mayo and this day is usually an excuse for me to go out and drink (skinny) margaritas and eat chips and salsa. After struggling and fighting to keep my weight off, I have made a conscious choice to watch what I put into my mouth. That doesn’t mean I will never eat our drink again-it just means that in order to keep the weight off I have to keep the excuses in check. I really wanted to go out today and drink like a lot of people are doing. It’s Cinco De Mayo, which is a great excuse to eat Mexican cuisine and drink. But I had to get real. This isn’t a holiday for me. It isn’t something I want to truly celebrate. I was using it as an excuse to indulge. I was bummed as all the morning shows were preparing margaritas and enchiladas as I was sweating on the treadmill knowing I couldn’t do the same. But I let that feeling pass. I wasn’t missing out,I was making a chance. SACRIFICE must be made when it comes to keeping the weight off OR getting to your goal weight. I decided to cook my own light Mexican cuisine. I know personally, eating out at restaurants tends to put on weight, and when I stay home I make better choices. It isn’t always the most exciting choice, but it yields the best results. Here are two light Cinco De Mayo dishes and I didn’t feel like I was missing out on anything.
Crockpot Turkey Tacos: I love tacos but I am gluten free now due to an allegery. I also am trying my best to avoid grains at all costs, so no brown rice or gluten free products. When eating “tacos” I use butter lettuce instead…aka Lacos. LOL. Seriously you wont miss the tortilla and you will save a ton of calories. It still tastes just as good.
- 1 pound of organic ground turkey
- 1 bell pepper
- 1/2 cup of black or kidney beans
- 1/2 cup of salsa
- 1/4 red onion
- Cilantro- about 4 TBSP
- Taco Seasoning (make sure it’s low sodium). If you don’t have just add chili, salt, pepper, garlic
Directions:Throw all ingredients into crock pot and let simmer on low for 7-8 hours or high for 4-5 hours. Half way in between take a spatula break up the turkey and mix all the ingredients together. The longer this simmers the better it tastes as all the flavors come together. Taste towards the end, if it needs more seasoning be sure to add. Once done, serve with the butter lettuce. These leaves have proven to be the best for making Lacos.
Serves 4 or 2 with leftovers
Twice Baked Tostones: I love tostones because they do easily replace chips and they are gluten and grain free. Traditional tostones are fried…twice. I simply don eat fried food. So, I have decided to take a new healthy twist on this dish by baking them. Keep in mind, plantains are still high in carbs if you are counting or watching carbohydrate levels. It is a great alternative to chips because the texture is still crunchy and they are great for dipping into salsa and guacamole. It is a whole food and isn’t processed like chips are, making this a better alternative to chips. Grain free living made easy. This is my favorite and I have it on high carb days.
- 1-2 green plantains
- Olive oil
- Sea Salt
Directions: Pre-heat oven to 420 degrees. Cut off ends of the plantain first, then cut down one side of the plantain. Peel the skin off as you would a banana. Note, skin will be thick and hard and will need to be cut. Once out of the skin, slice the plantain as you would a slice banana. Coat the pieces in 2 tablespoons of olive oil and bake at 420 for 10-12 minutes until the bottoms are brown. Take them out of the oven and use parchment paper and a glass or mug to flatten them. Once all of the plantains are smashed, add garlic and sea salt and bank again for another 12-15 minutes. They are down when they are slightly brown. Do not let them burn.
Look for firm, mature, deep green, well-formed plantains that feel heavy in hand. Do not buy overripe, damaged, split fruits, as they stay poor. Once at home, store them open at room temperature for up to 4-5 days.
Fun fact: plantains have more Vitamin A,C and potassium than bananas.
Then I added a low calorie drink-sparking water with lemon. The bubbles can remind you of champaign. LOL! It wasn’t so bad after all. Even my dog dolce wanted some. Hope you liked this easy Skinny Fiesta night. Let me know what your favorite Mexican dishes are. It can seem like you are missing out when others seem to be enjoying themselves eating out. But the truth is you are doing yourself a favor. Putting your healthy first will pay off.
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