Three healthy (and easy) dinner recipes for the fit & busy mom - Guest Blogger - Jen Dehestani from JFIT 360
As a personal trainer and small business owner, wife, and mother to a 2 year old, I am always short on time to cook dinners, so I look for quick yet healthy and tasty meals to whip up in the kitchen. As a pescetarian I am always looking for meals with sufficient amounts of protein. Here are a few of my favorites!
Pan-Seared habanero tuna tacos with avocado, cabbage carrot slaw
Recipe by: me
Serves 4 (serving size: 2 tacos)
2 teaspoons olive oil
1 (1-pound) tuna fillet, about 3/4 inch thick
3/4 teaspoon salt
1/4 teaspoon black pepper
8 (6-inch) corn tortillas or hard shelled tacos
1/4 cup plain low fat Greek yogurt
1 peeled avocado, cut into 16 slices
2 radishes, thinly sliced
½ of a habanero pepper – very finely chopped (toss the seeds or go with jalapeno instead if you’d like less spice)
1-2 small tomatoes - diced
½ cup of shredded part –skim Mexican cheese
Package of coleslaw mix (shredded cabbage and carrots)
½ cup of fresh cilantro (finely chopped)
1 lime, cut in half
- Heat a medium skillet over high heat. Add oil to pan; swirl to coat and add habanero pepper to the oil. Pat tuna dry with a paper towel. Sprinkle tuna with salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer tuna to a cutting board; cut across the grain into 1/4-inch-thick slices.
- Warm tortillas according to package directions. Divide tuna evenly among tortillas and squeeze some lime on the fish. Top each taco with 1 tablespoon chopped tomatoes, 1 1/2 teaspoons Greek yogurt, 2 avocado slices, sprinkle with cheese, radishes, coleslaw mix and cilantro. Serve immediately. Add a side of black beans as an accompaniment. Another terrific accompaniment is Pacifico beer or Sangria!
Beet, ginger, and coconut milk soup
Recipe by: http://www.epicurious.com/recipes/food/views/beet-ginger-and-coconut-milk-soup-51188420, with modifications by my husband Amir
1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, finely chopped
1 tablespoon finely chopped ginger
3 large red beets, peeled and cut into 1/4-inch pieces
5 cups vegetable stock, divided
1 can (14.5 ounces) low-fat coconut milk
1/2 teaspoon fine sea salt
1/2 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
Canned julienned beets (optional) Crusty bread (optional)
In a large pot, heat oil over medium heat. Sauté onion and turmeric, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in milk, salt and pepper. Garnish with parsley and julienned beets and serve with bread, if desired.
Tofu black bean enchiladas
Recipe by: Pillsbury, with some modifications by yours truly
Serves 6 (2 enchiladas per serving)
1 (15-oz.) can Black Beans, drained
1 (11-oz.) can whole kernel corn
1 cup Salsa
5 1/3 oz. firm tofu, drained, cut into 1/4-inch cubes (3/4 cup)
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
12 (6-inch) corn tortillas, heated
1 (10-oz.) can Enchilada Sauce
8 oz. (2 cups) reduced-fat shredded Cheddar cheese
1 cup reduced-fat sour cream or low fat plain Greek yogurt
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray (or use a disposable foil pan like pictured above). In medium bowl, combine beans, corn, salsa, tofu, salt and hot pepper sauce; toss to mix.
Spoon 1/3 cup tofu mixture down center of each warm tortilla; roll up. Place, seam side down, in sprayed baking dish. Pour enchilada sauce over enchiladas. Sprinkle cheese over top.
Bake at 350°F. for 20 to 30 minutes or until enchiladas are thoroughly heated and cheese is melted. Garnish with sour cream or Greek yogurt.
Blog article by: