Showing posts with label healthy. Show all posts
Showing posts with label healthy. Show all posts

Sunday, September 18, 2016

Mexican Shrimp Ceviche Recipe and Tutorial

Recently, I began another quest to eat healthier and lose weight.  I refuse to follow a tasteless diet regimen and give up flavor in an effort to achieve my goals.  So, I always find a way to include delicious food in my regular eating plan.  Why sacrifice taste when you don't have to?  And - I must be doing something right.  In a two week period, I have dropped 18 1/2 pounds.  I don't feel like I am missing out on anything, and I am not starving myself.  The recipe and tutorial below is one of my favorite foods to eat when I opt to eat healthier.  It is reminiscent of the shrimp ceviche you can find at any good Mexican restaurant.  The best news is you can make a big batch of this for a fraction of the cost of what you would pay in a Mexican restaurant.  It is a win-win from every aspect. :)

Two Crafty Mules - Mexican Shrimp Ceviche Recipe

 I should mention that the recipe below is my own, based upon my personal preferences.  For example, I did not utilize a whole onion in this recipe, because I didn't want the onion flavor to overpower the taste of the recipe.  You may elect to use a whole onion.  It's up to you.  Either way,  I encourage you to alter the recipe to meet your own preferences. 



12 oz Shrimp, Extra Small, Frozen, Cooked and Defrosted
1 large green bell pepper
1/2 large onion, raw
1 1/2 cups tomato (about 2 large or 3 medium-sized tomatoes)
2 avocados, peeled and pitted
1 bunch cilantro, fresh
1 jalapeno pepper
1 lime
3 tsp oregano, dried 
1 7 ounce can salsa (I used Herdez Salsa Casera)
Seasoned salt (to taste)


1) Chop bell pepper into small pieces.  Put pieces into a large bowl.

2) Dice onion into small pieces. Add to large bowl.

3) Chop tomatoes; add to bowl.

4) Dice jalapeno pepper into finely chopped pieces.  If you want your ceviche to have a spicier taste, leave in the seeds.  If you desire a milder ceviche, discard the seeds.  Add to bowl.

5) Cut the avocado into bite-sized pieces.  Keep in mind that these will break down somewhat when the ceviche is refrigerated.  Add to bowl.

6) Chop cilantro into small pieces using a knife, or kitchen shears.  Add to bowl.

7) Add defrosted shrimp to the bowl; mix all ingredients together.

8) Cut the lime in half.   Squeeze the juice of both halves over the ceviche.

9)  Mix the can of salsa into the ceviche.

10) Season the ceviche with seasoned salt (to taste) and dried oregano.  Mix well.  Cover bowl and place it into the refrigerator, allowing it to sit for a minimum of one hour in order for the flavors to meld together.  This is delicious served with saltine crackers.  Enjoy!!!

Tuesday, January 10, 2012

Chicken Spinach Tortellini Soup Recipe

We've had unseasonably warm weather all winter until today.  We had a freezing cold drizzle that lasted throughout the day.  It's my favorite weather for making homemade soup, and that's exactly what I did when I came home from work today.  I had some chicken breasts left over from dinner last night, and thought they would be the perfect addition for my soup.  NOTE:  For the diet-conscious individual, one cup of this soup contains only 194 calories, 4 grams of fat, 25 carbohydrates and 14.5 grams of protein.  Satisfying, delicious AND good for you!  My kind of recipe!

Chicken Spinach Tortellini Soup

Water, 8 cups
Better Than Boullion Chicken Base, 4 teaspoons (if you desire a less salty taste, reduce base to 3 teaspoons)
Onion, 1 small, chopped
Leftover chicken breast (no skin) - 3 breasts (about 7 ounces), cut into bite-sized pieces
Spinach, frozen, 1 package (10 oz)
Tortellini, pasta with cheese filling, 3 cups (8 ounces)

Put water, chicken base, onion and chicken into a large pot. Bring to a boil, then reduce heat to medium heat. Continue to simmer until the onion begins to turn translucent, about 15 minutes.

Meanwhile, put frozen spinach into a microwaveable bowl with 2 tablespoons of water. Cover with plastic wrap and microwave on high heat until spinach is hot, about 8-9 minutes.

Uncover spinach and add it to the soup mixture. Add tortellini. Bring mixture to a boil, then simmer for another 15 minutes until tortellini is cooked all the way through.

Serving Size: Makes 7 1-cup servings


Saturday, January 8, 2011

Beefy Vegetable Rice Soup

I'm a huge fan of homemade soups and stews during the winter time.  I made this hearty recipe today using leftover rump roast and ingredients I already had in my refrigerator.  It's super healthy, too at only 142 calories per cup and 3 grams of fat.  Enjoy!


* Water, 10 cups
*Beef boullion cubes, 6 cubes
* Garlic cloves, 3, chopped
* White Rice, long grain, 1 cup uncooked
* Celery, raw, 2 large stalks, cut into 1/2" slices
* Onions, raw, 1 medium, diced
* Carrots, raw, 1 cup, chopped
*Potato, raw, 2 cup diced
* Beef Bottom Sirloin Butt Roast, cooked and shredded, 2 cups (about 12 oz)
* Black pepper, 1 teaspoon

Put all ingredients into large pot, except for beef and black pepper. Bring to boiling over medium high heat, then reduce heat to low, cover pot and simmer for 30 minutes. Stir occasionally. Stir in beef and black pepper. Simmer for 15 minutes.

Makes 10 - 1 cup servings.

Monday, September 27, 2010

Healthy AND Tasty Recipe - Spicy Cheese Popcorn

This past January, I turned over a new leaf as part of my New Year's resolution and began eating healthier.    As of my last weigh in a couple of months ago, I lost 86 pounds by doing this and feel like a new person.  It's no secret that I love food.  I was born into a Polish-German family that eats heavy, starchy, rich foods and uses food both to celebrate and to comfort. Even though I've changed my eating habits, I still enjoy having snacks as a daily part of my routine.   This is one of those recipes that's great to snack on; occasionally, when I'm not majorly hungry and/or don't feel like cooking after a long day at work, I will sometimes eat this for dinner - no kidding.


*6 cups popcorn popped the old fashioned way - in the pot on the stove or in an air popper.  (NOTE:  I  pop a big pot of popcorn at one time using one tablespoon of oil; this way, you have some to share with others or you have extra that will last you for the next couple of days.)
*2/3 cup shredded low moisture, part skim milk mozzarella cheese or sharp cheddar cheese for extra flavor;
*hot sauce, to taste (I use Tapatio sauce);
*popcorn salt, to taste

Put popcorn in a large bowl; add the rest of the ingredients.  Mix and eat.  Yummy!

By the way, the calorie count for this recipe is just under 300 calories.  Not bad for a satisfying - yet healthy - snack.  Enjoy!
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