Tastey Tuesdays!!

HEALTHY


I discovered this peppery arugula salad during one of my many diets. It TASTEY and filling, although it may be slightly to peppery for those kiddos developing tastebuds.

Shrimp, Avocados, and Mango Arugula Salad

WHAT YOU'LL NEED
1/2 pound cleaned deveined shrimp
6 cups arugula leaves
1 mango, peeled and cut into long slices
1 avocado, peeled and sliced
½ red onion sliced
1 tbs lime juice

WHAT YOU'LL NEED FOR VINAIGRETTE
4 tbs orange juice, about ½ orange
2 tbs lime juice, about ½ lime
4 tbs olive oil
2 tbs finely chopped cilantro
1 red and 1 orange sweet pepper, sliced
Salt and pepper

PREPARATION
On indoor grill pan, grill shrimp. 4-5 per serving. Avoid overcooking
Combine all the ingredients for the vinaigrette in a jar, close it tight and shake until the ingredients are well mixed.
Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10-15 minutes
Rinse and drain the onions slices.
Toss the arugula leaves with half of the vinaigrette.
Add the shrimp, avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.
Serve immediately.


CHEAP, BUT GOOD!

Hispanic foods are always an excellent option for cost effective, yet delicious meals. These tostadas are pretty basic, but pack a nice flavor punch

WHAT YOU'LL NEED
Refried beans. Skip the canned beans and attempt to find dried beans. Santa Fe is a good brand. If you can't find dried, try adding 5-6 tablespoons of juice from jarred jalepenos while heating canned beans.

1 pound ground beef(shredded pork is also good, and more traditional)
2-3 large Roma tomatoes
1-2 cups romaine lettuce
1 medium to large white onion
Sour cream
Shredded cheese. Save money by buying a block and grating the cheese yourself
1 package tostada shells.
Salt, pepper, garlic powder, oregano

PREPARATION

Brown ground beef, skip taco seasons from packages. They contain high levels of sodium and several contain MSG. Instead season your meat with salt, pepper, garlic powder, and a small amount of oregano.
Heat refried beans to package instructions(if using dried). Or over medium low heat if using canned. If you don't want to use jarres jalepeno juice, water should be used instead to water beans down.
Evenly chop fresh ingredients
Top tostada shells with a thin layer of beans, ground beef, lettuce, tomatoes, and onions. Top with a dollop of sour cream and shredded cheese.
Serve and enjoy!!


FOR THE SWEET TOOTH

We all have a sweet tooth, but over doing it can leave you feeling guilty, and we all know guilt makes overeating worse
This "pie" is easy and curbs any sweet tooth. One small slice hits the spot.

WHAT YOU'LL NEED
1 package sugar cookie mix, or premade sugar cookie dough
1 package vanilla jello pudding mix
1/2 tub whipped topping(cool whip)
4-5 ripe strawberries
1 ripe kiwi

PREPARATION

Cut strawberries and peeled kiwi in thin slices and lay on paper towel. Cover with paper towel. Let set to soak up excess liquid
Prepare sugar cookie mix per package directions.
Press thin layer of cookie dough in a pie pan. Make sure all surfaces are covered.
Bake cookie dough per directs, make sure to keep a close eye on it though as its much larger than a cookie and may take slightly longer to cook.
While cooking prepare instant pudding mix and set aside to set.
Remove cookie "crust" from oven. It will have risen, but as it cools it will deflate. Allow to cool. Freezer can speed this process up.
Once cooled. FOLD about 1 cup pudding mix with about 1 cup whipped topping
Transfer pudding from bowl to the "crust". Smooth out
Place strawberries and kiwis on too, as creativity as you wish.
Allow to sit in fridge for about an our so pudding and whipped topping can cool.
Enjoy!!

This pie can easily produce 16-18 slices, so if you're watching calories make sure to only have small slice.