Tropical Slaw


This tropical coleslaw is a great low-calorie topper for fish tacos or is wonderful served by itself as a unique, flavorful side dish.

Tropical Mexican Slaw 1 Tropical Slaw


¾ of a small pineapple, diced

½ of a small head of green cabbage, shredded

2T finely chopped cilantro

½ of a red bell pepper, diced

½ of a cucumber, diced

Juice of 1 lime

2T Annie’s Naturals fat free mango vinaigrette

Pinch celery seed (optional)

Ground black pepper, to taste


Simply toss these ingredients together and chill well. If you can’t find Annie’s mango vinaigrette, you can substitute another tropical flavored vinaigrette. I love Annie’s flavors, and the fat free/lite dressings are super low-cal!








Mediterranean Kale Quinoa

This is a really healthy dish, and a great way to include some kale in your diet. My husband, who is not a big fan of kale, even likes this meal. I left out the exact ingredient measurements so that you can adapt to your personal preference, but the ingredient combination really works. I always keep some quinoa, veggie stock, and garbanzo beans on hand, so I don’t really have to buy much at the store when I decide to whip this up.Mediterranean Kale Quinoa Mediterranean Kale Quinoa

1.Cook quinoa according to directions on the box or bag, using low-sodium vegetable stock instead of water.

2. Sautee some chopped onion, garlic and orange (or yellow) bell pepper until soft, using olive oil or cooking spray. I like to season the veggies with some cayenne and/or black pepper when they are almost finished cooking.

3.Sautee some kale (see my recipe below).*

4. Warm some garbanzo beans.

5.In a large bowl, combine vegetables and garbanzo beans, spoon mixture over the  quinoa.

6. Top with either plain Greek yogurt (mixed with a little lemon juice) or some Tzatziki sauce.

I like to serve this dish with a mini pita or two. You can also add a little crumbled feta cheese to the recipe, if desired.

*My favorite way to make sautéed kale:

1 lb. fresh kale, rinsed and coarsely chopped

2 Tbsp. extra virgin olive oil

2 cloves fresh garlic, minced or finely sliced

½ cup low-sodium vegetable stock

1Tbsp. red wine vinegar

Warm olive oil in a large pan over medium heat, add garlic and cook until just softened. Increase to high heat, add kale and vegetable stock, cover, cook 5-7 minutes. Remove cover and cook until liquid is absorbed. Toss with red wine vinegar and lightly season with garlic salt, pepper, or your choice of seasonings to taste.

Super Skinny Jalapeno Poppers

Baked Poppers2 Super Skinny Jalapeno PoppersMy love of  jalapeno poppers, paired with my dislike of unnecessarily fattening food drove me to find a better way to prepare these tasty little tidbits.

The best part is that these super skinny poppers are also super easy to make, and always a crowd pleaser. 

The only ingredients you will need are:

-Jalapeno Peppers

-Laughing Cow Light cheese wedges, Swiss or Queso Fresco & Chipotle flavors. A combo of the two flavors is my favorite.

-Light shredded Mexican blend cheese

-Vegetarian “bacon” bits


1. Preheat oven to 350 degrees.

2. Wash the jalapeno peppers, cut the tops off, then slice lengthwise (end to end).

3. Seed and devein the peppers. (If you don’t remove all of the seeds or veins, you might have a very HOT popper!)

4. Mix the Laughing Cow cheese with the Mexican blend (don’t go overboard on the Mex blend for calorie purposes), then microwave for a few seconds to soften.

5. Scoop the cheese blend into the pepper half, then place on a baking sheet sprayed with zero calorie cooking spray. Sprinkle each half with the veggie bacon bits and a pinch of the Mexican blend cheese.

6. Bake for about 12 minutes, or until the pepper starts to wrinkle and the cheese is completely melted.

NOTE: Each of these poppers is only about 35 calories, which is amazing compared with their high calorie and fat counterparts.

My Favorite Flatbread Pizza

      Flatbread pizzas are one of my favorite things to make for lunch. They are low-calorie, taste amazing, and are packed with healthy veggies. Here’s how I usually make them, but there are lots of different flavor options that are fun to experiment with:

-Preheat oven to 350 degrees.

-Spray baking sheet with zero-cal cooking spray.

-Place the flatbread on the baking sheet. I use FlatOut brand (90-120 cal. My Favorite Flatbread1 My Favorite Flatbread Pizzaper flatbread).

-Spread one wedge of Laughing Cow light cheese (35 cal.) to evenly cover the flatbread.

-Heat 1 tsp. of olive oil in a pan and sautee a mixture of your favorite vegetables until soft, adding some seasoning as you go. I typically use fresh garlic, onion, spinach, broccoli, mushroom, and bell pepper with a vegetable seasoning blend. Hint: If the pan gets dry, use a little of your zero-cal cooking spray.

-Spread the veggies around the flatbread, then top with some low-calorie cheese. I also like to top mine with flaxseeds and halved grape tomatoes before baking.

-Bake for 10-14 minutes, or until flatbread is crispy around the edges.

-Using a pizza cutter, slice into 4 pieces and enjoy!

Other Ideas:  Spoon a little marinara over the flatbread for a more authentic “pizza” flavor. Or, try making a Mexican pizza using jalapenos, cilantro, avocado, vegetarian refried beans, chunky salsa, green chilis, etc. The possibilities are endless!

Simple Chile Lime Shrimp

Chile Lime Shrimp

9 large shrimp (31-40 per pound)

½ of a fresh lime

Powdered chile pepper

All-purpose season salt

Garlic powder  (optional)

Clean and devein shrimp, remove tails.   Spread shrimp out on a plate, squeeze lime juice over the top, then sprinkle seasoning on both sides of all the shrimp, coating to your liking.

Spray a medium saute pan with zero-calorie cooking spray.  Heat pan, cook shrimp over medium heat for about 1 ½ minutes, then flip them over and cook on the other side another minute or so.  You can tell when the shrimp are done when they turn from an opaque gray color to a more pink color.  Another measure of doneness is not to let the shrimp curl too much; if it is in the shape of a “c” it is cooked, in the shape of an “o” it’s overcooked (and probably chewy.)

Serves One

Calories:  110

Fat:  2g

Fiber: 0g

Proein: 22g

 Alternate preparation: After seasoning, place on skewers with raw vegetables like onion and peppers and grill instead of saute. 

Serving sugggestions: Great tossed with veggies, served on top of rice, lentils, or a salad. For a little Mexican flair, use in tacos or a burrito.