Tag Archives: cilantro

Skinny Crock Pot – Tangy Coconut Black Bean Soup

Posted on 12. Sep, 2011 in Food

Makes 6 servings

Minimum Crock Pot Size: 2 quarts (more…)

Edamame Guacamole

Posted on 04. Jul, 2010 in Food

Makes about 2 cups

Made with avocado and edamame, this guacamole variation is both creamy and fresh. Serve with raw vegetables like celery, carrots and radishes for dipping or alongside baked pita chips as a healthy snack or appetizer.

Ingredients

1 cup frozen shelled edamame, thawed

1 small, ripe avocado, peeled and pitted

1 canned chipotle pepper in adobo sauce, finely chopped (optional)or 1 jalapeno with 1 sorrento chili finely chopped.

1/3 bunch cilantro

1/4 white onion, roughly chopped

Juice of 2 limes

1-2 teaspoons of crushed garlic

2 to 3 tablespoons water

Sea salt and freshly ground black pepper

Method

Put edamame, avocado, chipotle, cilantro, onion, and lime juice in a food processor and pulse until almost smooth. Add enough water or pico de gallo salsa (found in the produce section) to make a creamy consistency and pulse again. Transfer guacamole to a bowl, season with salt and pepper and serve.

Nutrition

Per serving (2 Tbsp/about 1.5oz/42g-wt.): 50 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 5g total carbohydrate (2g dietary fiber, 1g sugar), 4g protein

Lime-Crab Soup for the Summertime

Posted on 07. Jun, 2010 in Food

LIME –CRAB Soup

Serves 4

INGREDIENTS

• 4 limes, zested and juiced

• 3 cup fresh corn (cut from about 6 cobs)

• 1/2 chipotle chile in adobo sauce, seeded, plus 1 tbsp adobo sauce

• 4 cups reduced-sodium fat-free chicken broth

• 1/2 teaspoon salt, divided

• 1/2 pound cooked crabmeat

• 1 avocado, pitted and diced

• 1/4 cup packed chopped fresh cilantro

• 1/2 teaspoon crushed cumin seeds

PREPARATION

1. Reserve 1 tbsp lime juice. Blend remaining lime juice, zest, corn kernels, chile, adobo sauce, broth and 1/4 tsp salt in a blender until smooth. Divide soup among 4 bowls.

2. Toss crabmeat, avocado, cilantro, cumin seeds, reserved lime juice and remaining 1/4 tsp salt in a bowl. Sprinkle soup with crab mixture and serve with tortilla chips, if desired.

THE SKINNY

444 calories per serving 10.6 g fat (1.5 g saturated), 77.6 g carbs, 13.9 g fiber, 23.7 g protein