Tasty Tuesday: Restaurant Style Salsa

I don’t know about you but I LOVE salsa…. all kinds.  Thick and chunky, black bean, peach, mango, pineapple – yes, I could go on forever since there are so many different kinds.  I use it on everything – dressing on my salad, on my burgers, and with my eggs.  You get the picture, right?  Salsa is delish! And there’s nothing better than restaurant salsa – hot and spicy.

I am always looking for a healthy, fresh, easy recipe for salsa.  I like salsa with fresh veggies when I am putting it on a salad or a burger BUT when it comes to dipping chips, I want it to taste like the yummy kind I find in my favorite Mexican restaurant.

This is a great recipe because you use ingredients you can keep in your pantry.  So, when friends drop by for a visit or you need a quick snack for family, you can whip this up. You can mix it up in a food processor, a blender or I have even used my Magic Bullet.

Thank you to Creating My Happiness for sharing this recipe with us:

Ingredients

1 28 oz can whole peeled tomatoes, drained
2 10 oz can Rotel Original
1 jalepeno pepper
1/4 cup lime juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1 tbsp cilantro

Directions:

  • Slice jalepeno, set aside (keep as many seeds as you like)
  • Strain the tomatoes, and the Rotel.  Dump in a colander and let the excess juice drain.  DO NOT rinse them
  • Place all ingredients in Ninja (or processor, blender).  Pour the lime juice over the top, then add cilantro.
  • Blend for 20 seconds.
  • Chill 1-2 hours before serving.   It tastes better cold!

Now you have amazing salsa, let’s serve it on Thirty One’s Close to Home Tray.  Place a small bowl with salsa on it along with some chips and let the fun begin.  Add a dash of style to your home with this beautiful mango wood tray. It’s perfect for serving small snacks and makes a great decoration when not in use! Personalize it with a Simply Etched design to create a special keepsake. Dimensions: Approx. 7.25″H x 20″L x .75″D

What is your favorite salsa recipe?  Or better yet, what is your favorite recipe?  Share it with us.

Have a ThirtyOne-derful day!

 

 

 

 

Tasty Tuesday: Strawberry Muffins

Strawberry muffins

Thank you Lisa Richards for this YUMMY recipe!

Moist and full of fresh strawberry flavor, these muffins make a delightful treat. They’re perfect for a healthy breakfast, snack, or dessert, and the kids will love them!

Strawberries are on the Maybe list of foods to eat if you are on the Candida Diet. They are one of the lowest-sugar berries you can find, and a good way to introduce some fruit into your diet. Add in the coconut milk, coconut oil, and coconut flour, and you have a fiber-rich, low-sugar snack all the family will love.

You can make a large batch of these muffins and freeze them too. Take them on a picnic, or just keep them in the house for those between-meal hunger pangs. Just remember to make enough!

Prep Time:  15 mins     Cook Time:  30 mins     Total Time:  45 mins
Servings: 6 muffins
Ingredients
  • 1/2 cup coconut flour
  • 1/4 tsp. baking soda
  • Pinch of salt
  • 1/2 cup unsweetened, canned coconut milk
  • 1/2 tsp. powdered stevia
  • 2 Tbsp. coconut oil , melted
  • 3 eggs
  • 1/2 tsp. vanilla
  • 1/2 cup diced fresh strawberries
  • 6 fresh strawberry slices for garnish
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 cups of a 12 cup muffin tin with paper baking cups or brush generously with oil, set aside.
  2. In a medium bowl, sift coconut flour, baking soda and salt, whisk to combine. In another medium bowl, add unsweetened coconut milk, stevia, melted coconut oil, eggs, and vanilla, whisk thoroughly. Pour liquid ingredients into bowl with dry ingredients, stir to combine for one minute as coconut flour absorbs liquids. Fold diced strawberries into muffin batter.
  3. Spoon muffin batter into the prepared tin, smoothing tops, then press a strawberry slice on the top of each. Bake muffins until golden brown, about 30 to 35 minutes. Cool, serve.

Want to take one of these yummy treats with you when you are out and about?  How about adding bottle of water (or tea)?  Keep it all cool in Thirty One’s Cool Clip Thermal. This clip on thermal is ideal for carrying snacks. It easily attaches to a backpack, bag or tote. Also works well to hold medicine, sunscreen, makeup or small electronics. Approx. 8”H x 11.25”L x 3”D

Have a ThirtyOne-derful day!

Tasty Tuesday: Stuffed Jalapeño Poppers

I love everything HOT and spicy so I was excited to see this Hungry Girl recipe.

Prep: 25 minutes                 Cook: 30 minutes   Makes 4 servings.

1/4th of recipe (3 poppers with about 2 tbsp. dip): 118 calories, 3.5g total fat (2g sat fat), 385mg sodium, 12g carbs, 2g fiber, 3.5g sugars, 9g protein.  SmartPoints® value 3*

Ingredients

1/2 cup whole-wheat panko breadcrumbs
1 tbsp. grated Parmesan cheese
1 tsp. Italian seasoning
1 tsp. garlic powder
1/3 cup light/low-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
1/8 tsp. each salt and black pepper
12 slices turkey pepperoni, chopped
6 jalapeño peppers, halved lengthwise, seeds and stems removed (see HG Tip)
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
1/2 cup canned crushed tomatoes

Directions

  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
  • In a wide bowl, combine breadcrumbs, 1 tsp. Parm., 1/4 tsp. Italian seasoning, and 1/4 tsp. garlic powder. Mix well.
  • In a small bowl, combine ricotta cheese, mozzarella cheese, salt, and black pepper. Add 1/4 tsp. Italian seasoning, 1/4 tsp. garlic powder, and remaining 2 tsp. Parm. Mix well. Stir in chopped pepperoni.
  • Evenly spoon and spread mixture into the pepper halves.
  • Place egg whites/substitute in another wide bowl. One at a time, coat pepper halves with egg whites/substitute, shake to remove excess, and coat with breadcrumb mixture.
  • Evenly place on the baking sheet, stuffed sides up. Top with any remaining breadcrumbs.
  • Bake until outside is crispy and pepper halves have softened, 25 – 30 minutes.
  • In a medium microwave-safe bowl, combine tomatoes with remaining 1/2 tsp. Italian seasoning and 1/2 tsp. garlic powder. Mix well.
  • Microwave until hot, about 30 seconds.

Serve poppers with seasoned tomatoes for dipping.

HG Tip: Use a spoon to seed your jalapeños. When handling jalapeños, don’t touch your eyes — pepper juice can STING. And wash your hands well immediately afterward.

I am always looking for more recipes, send me your favorite so you can be one of our Tasty Tuesday guest cooks.

Have a ThirtyOne-derful day!

Tasty Tuesday: Chocolate Marshmallow Fudge

I LOVE this Weight Watchers Recipe when I am craving something sweet without using ALL of my points.  Let’s make some before the HOT summer weather comes or you can make it and put it in the refrigerator.

Rich and delicious, and so easy to prepare. One square is all you need to satisfy a sweet tooth.  It is 3 PointsPlus Value for 1 cube.
Prep time: 10 min   Cook time: 5 min     Serves: 36

Ingredients

1 spray(s) cooking spray
1 2/3 cup(s) sugar
2/3 cup(s) fat free evaporated milk
2 Tbsp reduced-calorie margarine, or light butter
12 oz semisweet chocolate, chopped (about 1 1/2 cups)
14 large marshmallow(s)

Instructions:

  • Coat an 8- X 8-inch pan with cooking spray.
  • In a medium saucepan, stir together sugar, evaporated milk and margarine (or butter); bring to a boil over high heat. Reduce heat to medium-low and cook, stirring constantly, about 3 minutes.
  • Stir in chocolate and marshmallows; remove pan from heat and stir until smooth.
  • Pour mixture into prepared pan and refrigerate until firm, about 2 hours. Cut into thirty-six 1 1/3-inch squares and serve. Yields 1 piece per serving.
    Notes
  • Store fudge in refrigerator. Or freeze for a firmer consistency.

Headed out and about?  Want to carry a treat with you?  Use the NEW Cool Clip Thermal Pouch from Thirty One.  

This clip on thermal is ideal for carrying snacks. It easily attaches to a backpack, bag or tote. Also works well to hold medicine, sunscreen, makeup or small electronics. Approx. 8”H x 11.25”L x 3”D.

The best part is this thermal is part of the June customer special at Thirty One.  Spend $35 and get this thermal for half price.  How awesome is that?

Share your favorite recipes with us.  I love hearing from my readers.

Have a ThirtyOne-derful day!

Tasty Tuesday: Easy Desserts Low in Calories

 

Thank you Hungry Girl for some more YUMMY desserts.

Hungry Girl’s Healthy Personal Peach Pies 
Prep: 15 minutes   Cook: 10 minutes

Serving: 1/12th of recipe (1 mini pie): 47 calories, 0.5g total fat (<0.5g sat fat), 55mg sodium, 10g carbs, 1g fiber, 4.5g sugars, 1g protein,  SmartPoints® value 1*

Ingredients:

12 small square wonton wrappers (stocked with the tofu in the refrigerated section of the supermarket)
1 tbsp. cornstarch
3 cups finely chopped peaches (fresh or thawed from frozen; no sugar added)
2 tbsp. brown sugar (not packed)
1 packet no-calorie sweetener (like Truvia)
1/2 tsp. cinnamon
Dash salt
1 tbsp. light whipped butter or light buttery spread, room temperature
Optional toppings: light whipped topping (like Skinny Truwhip or So Delicious Dairy Free CocoWhip! Light), additional cinnamon

Directions:

  • Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
  • Place a wonton wrapper into each cup of the muffin pan. Press it into the bottom and up along the sides.
  • Lightly spray wrappers with nonstick spray. Bake until lightly browned, about 8 minutes.
  • Meanwhile, in a nonstick pot, combine cornstarch with 1/2 cup water and stir to dissolve. Add all remaining ingredients except butter. Set heat to medium. Stirring frequently, cook until peaches have slightly softened and mixture is thick and gooey, 6 – 8 minutes.
  • Remove from heat, and stir in butter/buttery spread.
  • Spoon peach mixture into wonton cups, about 3 tbsp. each.
  • MAKES 12 SERVINGS

HG Tip: If you’re not serving all of these the same day they’re made, don’t add the filling to the wonton cups. Store the cups at room temp in a sealable container or bag. Store the filling in the fridge in a sealed container, and fill the cups right before serving.

Open-Faced Apple S’mores

Prep: 5 minutes     Cook: 5 minutes or less

Serving Size: Entire recipe: 126 calories, 3g total fat (2g sat fat), 30mg sodium, 26g carbs, 2.5g fiber, 18.5g sugars, 1g protein.  SmartPoints® value 5*

Love s’mores?  Why not change things up a little for a healthy alternative.

Ingredients:

  • 2 tsp. mini semi-sweet chocolate chips
  • Two round 1/2-inch-thick Gala or Fuji apple slices
  • 2 tbsp. mini marshmallows
  • 1 low-fat graham cracker (1/4 sheet), finely crushed

Directions:

  • In a very small microwave-safe bowl, microwave chocolate chips at 50 percent power for 25 seconds. Stir until smooth and uniform.
  • Spread chocolate over apple slices. Top with marshmallows.
  • Using a kitchen torch, heat marshmallows until slightly melted and toasted, 5 – 10 seconds. (Alternatively, microwave for about 20 seconds.)
  • Sprinkle with crushed graham cracker.
  • MAKES 1 SERVING

A perfect way to keep snacks cool for the kids is in Thirty One’s NEW Cool Cinch Thermal.  If your kids LOVE our cinch sac’s they will FLIP over the new thermal version.  

The Cool Cinch Thermal makes packing meals or snacks wherever you go easy and fun. Its spacious thermal compartment keeps food and drinks cool and fresh. This style comes wipeable and machine washable, making it easy to clean! Dimensions: Approx. 18.5”H x 14.5”L

Share your favorite healthy snacks with us.  Have a ThirtyOne-derful day!