Monday, March 21, 2011

2 recipes from LOSING IT

From LOSING IT! With Jillian Michaels
Wednesday, February 23, 2011

Healthy Steak Tacos
Craving Mexican food? There's no need to go out for a heavy, calorie-loaded Mexican dinner. Forgo the extra fat and calories, and instead create this delicious steak taco meal for your family. It combines savory and sweet flavors and can be prepared in less than 25 minutes!

Chipotle Flank Steak Tacos With Pineapple Salsa


12 soft whole-wheat or whole-grain tortillas
1 teaspoon extra-virgin olive oil
1 teaspoon chipotle chili powder plus 1 pinch, divided
1 teaspoon Kosher salt, divided
1 pound organic flank steak beef, trimmed of fat
1 organic pineapple, peeled, cored, and cut into 1/2-inch-thick rings
1 organic red bell pepper, finely diced
1/2 cup minced red onion
1/4 cup chopped fresh organic cilantro
2 tablespoons red wine vinegar

Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.

Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.

Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.

Makes 6 servings.

From LOSING IT! With Jillian Michaels
Wednesday, March 09, 2011

Not Your Everyday Chicken Dinner
If you're tired of the same old chicken and veggies dish, it might be time to shake things up and introduce your taste buds to a new experience. Dal is a dish that is traditionally made from lentils, but this chicken and tomatoes version is a superstar in its own rite. The best part? It calls for organic rotisserie chicken — perfect for when you need a quick, easy, and healthy answer to dinner.

Roasted Chicken Dal


1 1/2 teaspoons canola oil
1 small onion, minced
2 teaspoons curry powder
2 cups cooked lentils (rinsed)
14 ounces organic diced tomatoes, preferably fire-roasted
2 pounds organic precooked rotisserie chicken breast, bone and skin discarded, diced
1/4 teaspoon salt, or to taste
1/4 cup organic plain low-fat yogurt

1. Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes.

2. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds.

3. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through.

4. Remove from the heat and stir in yogurt. Serve immediately.

Makes 4 servings.

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