Shrimp Fajita Salad

This is my all-time favorite salad. I made this to replicate the Chevy's Shrimp Fajita Salad. My mom and I would occasionally order take-out from Chevy's when we worked together and we would often get this dish when we did. I love serving this to company because it's so different than your usual salad and it looks so colorful and beautiful.

Shrimp Fajita Salad
Serves: 4
Nutritional Info: (Coming Soon)

2 teaspoons olive oil
20-25 medium shrimp, shelled and deveined
2 tablespoons Fuego Spice Mix
4 cups salad greens (any combo: iceberg, romaine, loose-leaf, etc)
20-30 fried tortilla strips (cut tortillas in strips, fry till golden)
1 red bell pepper sliced
1 yellow bell pepper sliced
2 avacados, diced
1/2 cup pepitas
1/2 cup Sweet Chipotle Dressing
1/2 cup shredded cheese (colby-jack or mexican blend)

Directions:

1. In a medium skillet heat 2 teaspoons oil over medium heat. Season shrimp with Fuego Spice Mix, add to skillet. Cook shrimp till opaque and fully cooked through.
2. Wash greens and peppers.
3. Divide greens, peppers, tortilla strips, avacado, and pepitas evenly among 4 dishes. Drizzle 1-2 tablespoons on each salad. Divide shrimp evenly among the 4 dishes. Spinkle each dish with 1-2 tablespoons cheese.
3. Serve

Sweet Chipotle Dressing

This sweet and spicy dressing is so good! I use it on green salads but it's original purpose is for a Spicy Slaw - which I plan on making soon. You could also toss it with diced mango or pineapple and red onion to make a great fresh salsa.

Sweet Chipotle Dressing
Makes 2 cups

Ingredients:
1 tablespoon diced yellow onion
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1/4 teaspoon ground cumin
1/2 cup diced fresh tomatoes
2/3 cup rice wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2 tablespoons honey
2 tablespoons pureed chipotle peppers in adobo
1/2 cup olive oil

Directions:
* Place all ingredients except oil in a blender or food processor, and blend till very smooth. Slowly add the oil in a thin stream while the blender or processor is still running and blend until all of the oil is incorporated and the vinaigrette is completely emulsified.
* The vinaigrette will keep for 3-5 days in an airtight container.

Adapted from: Chevy's Fresh Mex Recipes

Fuego Spice Mix

This is a spice mix from the Chevy's Fresh Mex Cookbook. It is very versatile. I mainly use it to season meat for fajitas, but it can be used for a lot more. I have also used it in my chicken taco soup to replace the taco seasoning and my aunt recently told me she used it to season black beans. So, I made a bean and rice bowl for lunch the other day and tried it, so yummy!! The cookbook suggests using it to spice up tortilla chips, french fries or popcorn.

Fuego Spice Mix
Makes 1 cup

Ingredients
1/4 cup paprika
2 teaspoons cayenne
2 tablespoons ground white pepper
2 tablespoons black pepper
2 tablespoons granulated garlic
2 tablespoons chile powder
2 tablespoons oregano


Directions:
*Combine all ingredients, mixing well.
*Store in an airtight container, out of direct light for up to 6 months.

Source: Chevy's Fresh Mex Cookbook

Zuchinni Enchiladas

Are we zuchinnied out yet? My last zuchinni recipe for this week's CSA box was these delicious enchiladas. I was skeptical that they could taste so good (being to healthy and all), but they are really good and really filling! Beware this only makes 4 enchiladas so you may need to double it to feed the family.

Cheesy Zucchini Enchiladas
Gina's Weight Watcher Recipes
Servings: 4  Serving Size: 1 large enchilada Old Points: 5 pts • Points+: 7 pts
Calories: 258.7, Fat: 13.5g, Protein:22g, Carb: 30.2g, Fiber: 16.9 g

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
• 4 Large La Tortilla Factory Low Carb tortillas
• chopped scallions (optional)
• chopped cilantro (optional)

Enchilada sauce:
• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile , chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees
In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.
Remove from heat and add 1/2 cup cheese; mix well
Divide zucchini between in each tortilla, roll and place seam side down in baking dish
Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.
Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!


Source: Gina's Skinny Taste Weight Watcher Recipes

Chorizo Breakfast Burritos

Another great recipe courtesy of Skinny Taste. I made these this morning for Shane and I. Although I didn't have red wine vinegar on had so I just omitted that step. Also, I used Soy Chorizo (Trader Joe's brand). I found the soy chorizo a lot less greasy but tasted just as good as the regular kind. Note: If you do use the soy kind give you pan a little spray of Pam, since the chorizo isn't greasy your eggs will stick to the pan when you add them without the it.


Chorizo and Egg White Breakfast Burrito
Servings: 2 • Serving Size: 1 breakfast burrito • Points: 5 ww pts
Calories: 242.8 • Fat: 15.4 g • Protein: 21.4 g • Carb: 11.3 g • Fiber: 7.0 g

2 oz chorizo, skin removed, sliced
1 tbsp red wine vinegar
3 large egg whites
1 large egg
salt and pepper
2 high fiber low carb whole wheat wraps
In a small bowl combine egg whites, egg, salt and pepper and whisk well.

In a medium saute pan, heat on medium heat. Add chorizo and cook about 1 minute on each side until slightly browned. Add vinegar and cook another minute to reduce. Add eggs to the pan and scramble until cooked, stirring often. Serve on tortilla, wrap burrito.

Source: Gina's WW recipes (Skinny Taste)

Spicy Mexican Tabbouleh

Don't be overwhelmed by the amount of ingredients. This is a very simple dish that is so delicious and good for you!

Spicy Mexican Tabbouleh
Serves 4 (serving size = ¾ cup)
Calories: 212, Fat 13.7g, Protein 4.6g, Carbs: 21.1, Fiber : 5.4


¾ c. bulgar
1¼ c. boiling water
1½ tsp. oil
1 c. cilantro
1 c. sliced red onion
¾ c. diced seeded tomato
½ c. sliced green onions
½ c. diced yellow pepper
½ c. chopped avocado
¼ c. queso fresco
¼ c. oil
2 TB lime juice
2 TB lemon juice
2 tsp diced jalapeno
¾ tsp dried oregano
½ tsp salt
¼ tsp cumin
¼ tsp red pepper
¼ tsp black pepper
¼ tsp paprika
¼ tsp chilli powder
1/8 tsp allspice
1 garlic clove, minced


1. Cook bulgar in water and 1½ tsp oil covered for 20 minutes. Drain bulgar, Place in a medium bowl.
2. Add remaining ingredients, toss well.

Source: Cooking Light Magazine, April 2010 issue

Sweet Corn Tomalito

There is nothing like Chevy's Sweet Corn Tomalito. When I worked at Chevy's I would bring this home by the pint! My younger brother and I would polish it off in just a few days (or one night if we stayed up watching a movie).

INGREDIENTS
6 c. Fresh corn kernels
1 c. Milk
¼ c. Butter
½ c. Prepared Mesa
2/3 c Sugar
¾ c Cornmeal
¾ t. Baking Powder
¾ t. Salt

DIRECTIONS
1.Preheat oven to 250. Blend 3 c. corn kernels and ¾ cup milk in food processor till smooth.
2.Whip the butter mesa and sugar together in food processor till fluffy (about 2 min). Add all remaining ingredients including pureed corn and 3 c. whole kernels into bowl; mix well.
3.Pour into a 13 x 9 pan, cover w/ foil. Fill a large roasting pan with water and set 13 x 9 pan inside (water should go ¾ inch up pan).
4.Bake for 1 ½ - 2 hours until thermometer reads 175 degrees.

Source: Chevy's Fresh Mex Cookbook