Wednesday, August 19, 2009

Last Supper

The night before I left for Mexico, I needed to try and use what was left in my kitchen before it all went bad. This is what I came up with.

Mango Fish Tostadas

1 lb tilapia (or other white fish)
1 large ripe mango - cut and diced
1 avocado - cut and diced
1 lemon
2 scallions - cut and diced
8 tostada shells
1 tbsp low fat soy butter (or margarine)

In frying pan over medium heat, melt butter.
After seasoning with salt and pepper, add tilapia to pan. Squeeze lemon juice onto fish.
In small bowl, combine mango, avocado, and scallions. Squeeze any remaining lemon juice into bowl. Stir.
Once tilapia has been cooked thoroughly on both sides, remove from pan and cut into smaller pieces.
Add 1 large spoonful of tilapia to each tostada shell followed by a large spoonful of your avocado, mango mix.
Top with salsa.

Prepare to make a tasty mess.

Serving Size: 4
Approx 375 each serving
(2 tostadas each)

Wednesday, August 12, 2009

For Your Information...And Because You Like To Kill Time At Work

The media loves creating a hype. This is a perfect example of abusing this power.

Time Magazine, you should be ashamed:,8599,1914857-1,00.html

LA Times, today I am a proud LA resident:


Monday, August 10, 2009

Excuses, Excuses

This next month my posts will be sporadic, unorganized and possibly missing. I will be traveling across borders in 3 days, will be packing our apartment (by myself) in 8 days, and will be moving across town in 20 days. I will be on metal health leave from the blog until September. Yes, my therapist has that much power.

But I promise this: A complete recap of my foreign adventures and a total blog re haul after the move.

In the meantime, enjoy these flautas.

1 lb beef brisket
4 cups beef broth
1 cup enchilada sauce
red pepper
garlic powder
chili powder

10 low carb taco size flour tortillas (whole foods and trader joes has some that are 60 calories)
1/2 cup fat free sour cream

(if you don't have a crock pot, any large sauce pot will do)

Smother brisket in all spices listed.
In crock pot, pour in beef broth and enchilada sauce and extra pinch of each spice. Put brisket in crock pot on high heat for 5-6 hours (until meat easily falls off).
Once meat is tender, separate meat until it becomes "shredded beef".
In bowl, add sour cream to beef.
In equal parts, distribute meat to each tortilla (approx 2 large spoon fulls) towards the end of one side of the tortilla.
Roll tortillas, making sure meat is evenly distributed.
Place tortillas in large frying pan, which has already been heated with your olive oil.
Let each side of flauta be browned (this will be done very watch!) in pan.
When done, place on paper towels to allow extra oil to be soaked up.

Enjoy with salsa, sour cream, guacamole, pico de gallo, bean dip, cheese sauce, alone...the list goes on.

Serving Size: 5 (2 Flautas each)
Approx 360 calories for 2 flautas.

Saturday, August 1, 2009

Roasted Potatoes - Two Ways

I went to the beach today. Which is something I rarely do. You'd think since I've lived in Los Angeles for 7 years now that the beach would almost be a second home to me. But in reality, I've never even been in the water.

I went out of my comfort zone today and went. I came back with burnt knees.

I'm going to continue staying indoors and cooking. I usually don't get burnt knees that way...

Roasted Potatoes

6 medium red potatoes
6 slices bacon (I used Oscar Mayer's fully cooked bacon...only 17.5 cals per slice)
2 tbsp fat free sour cream
3 green onions
3 garlic cloves
1 tbsp olive oil

Cut potatoes into thing slices. Chop bacon, onions, and garlic in small pieces.
In a non-stick pan, cook garlic, bacon, and onions in olive oil on medium heat until onions are brown.
Coat potatoes in sour cream salt and pepper.
Add potato and sour cream mixture into pan with other ingredients. Medium heat.
Cook for approximately 15 minutes. Flip potatoes every few minutes to keep brown and crisp.
Add a small dollop of sour cream on top to serve.

Serving Size: 6
Approximately 193 calories per serving

Leftover Roasted Potato Spinach Salad

1 serving of leftover roasted potatoes
4 sliced black olives (sliced)
1 hard boiled egg white (sliced)
2 cups spinach
1 tbsp salsa

Pile and enjoy.

Serving Size: 1
Approximately 248 calories each serving