Grilled Fish Tacos

This grilled fish tacos recipe is the perfect dish from spring through autumn, when you’re hankering for that taste of summer and fresh, grilled-out meals.  The key is using a fresh white fish, and pairing it with my Cilantro Lime Slaw. And as long as you skip the corn tortilla it’s also naturally low-starch–for those following a prediabetes or diabetes diet, or those just wanting to moderate their carbs for weight loss. Enjoy this summertime winner! Serves 6 Ingredients 2 lb fresh wild white fish (i.e. flounder, grouper, or cod) 1 tsp chili powder 2 tsp cumin 2 tsp coriander 2 tsp garlic powder 1/2-3/4 tsp salt 1/2 tsp smoked paprika 6-12 corn tortillas Topping: ripe avocado slices, cilantro lime slaw, and additional lime slices for squeezing   Directions Preheat the grill to medium high heat. Rinse the fish and pat it dry. In a small bowl, stir together the chili powder, cumin, coriander, garlic powder, salt, and paprika. Very lightly dip both sides of each piece of fish in order to dust all the fish. Spray aluminum foil with non-stick spray and place the fish on it on the grill. Turn heat to medium and grill 2 to 3 minutes on each side, or until flaky. Squeeze with a little lime juice before serving (or let your guests do so.) Serve with avocado slices and cilantro lime slaw to...
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Beef and Broccoli Skillet

This beef and broccoli skillet stir-fry has quite a few steps to it in order to mix all the flavors, but it’s worth it. Don’t skip on the toasted sesame seeds and cashews to top, as they make the dish (in my humble opinion.) As usual, I’ve upped the amount of broccoli for an extra hefty dose of veggies. Serve with brown rice or cauliflower rice. Serves 5 Ingredients 1 package cremini mushrooms, loosely chopped into large chunks 1 x-large bunch (1 to 1 1/2 lb) of broccoli flowerets, separated 1 lb boneless lean flank or round beef steak (ideally organic) 2 tsp cornstarch, divided 2 Tbsp liquid aminos or reduced-sodium soy sauce, divided 3-5 cloves fresh garlic, minced 1/2 tsp ground ginger 1/8 tsp ground red (cayenne) pepper 1/2 to 1 Tbsp olive or sesame oil, divided 1 whole sweet onion, diced 1/3 cup salted cashews, chopped, for garnish 1 Tbsp or more sesame seeds, toasted, for garnish   Directions Microwave the mushrooms in a bowl for several minutes until soft, drain, and set aside. Blanch the broccoli flowerets either in a little bit of water in a bowl in the microwave, or in a steam basket and pan with lid on the stovetop. Cut the beef into thin slices. Combine 1 tsp of cornstarch and 1 Tbsp soy sauce with the garlic in a medium bowl. Stir in the beef, and let stand 10 minutes. Combine 1/2 cup water, remaining 1 Tbsp soy sauce, ginger, remaining 1 tsp cornstarch, and red pepper in a small bowl, and set aside. Heat a small amount of olive or sesame oil in a very large skillet on medium-high. Saute the beef until desired level of doneness, and remove. Heat remaining oil in the same pan. Add the broccoli and onion and stir-fry a few minutes. Sprinkle the water mixture over the vegetables, cover, and cook 10 minutes, stirring occasionally and adding more water as needed. Add the beef and stir until sauce thickens. Serve with the cashews and sesame seeds for...
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Lasagna Stuffed Mushrooms

This lasagna stuffed mushrooms recipe is a new creation. It tastes just like beef lasagna with all the yummy cheeses and pasta sauce, but without the noodles that aren’t a happy addition for someone following a low-carb diet or someone seeking low-starch diabetic recipes for a loved one. The stuffing part is actually borrowed from my previous spinach stuffed portobello mushrooms recipe but swaps out ground beef for the spinach. Now that I think about it, it likely would be good with both! Serves 6 Ingredients 6 large portobello mushroom caps 1 lb ground organic beef 1/2 whole sweet onion, chopped 2 large eggs, beaten 2-4 medium cloves fresh garlic, chopped 1 tsp garlic powder 1 tsp dried oregano 1 cup shredded organic or light mozzarella cheese, divided into 3/4 cup and 1/4 cup 15-ounce container fat-free Ricotta cheese 1 cup prepared low-sugar pasta sauce, divided into 1/2 cup and 1/2 cup   Directions Preheat oven to 400 degrees F and lightly grease a large glass baking dish. Remove the stems of the portobello mushroom caps, and arrange both the caps and the stems in the glass baking dish, gill sides up. Bake in the preheated oven until tender, about 15 minutes. Drain any juice. In the meantime, brown the ground beef along with the onion in a skillet over medium heat, until the meat is cooked through. Drain excess grease. In a large mixing bowl combine together the eggs, fresh garlic, garlic powder, oregano, 3/4 cup mozzarella cheese, and Ricotta cheese. Add the ground beef, onion, and half the pasta sauce and stir to mix well. Divide the stuffing mixture evenly between all 6 mushroom caps. Bake in the 400 degree F oven for 10-15 minutes, until the cheese filling is set. Remove dish from the oven, spread the rest of the pasta sauce as well as the last 1/4 cup mozzarella evenly over the mushrooms. Return to the oven and bake until the cheese is melted and golden brown, about 5 minutes...
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Pork Fried Cauliflower Rice

This pork fried cauliflower rice is another low-carb dinner option with the ubiquitous riced cauliflower. And for good reason: it’s a wonderful low-starch stand-in for rice, pasta, and other starches that don’t really agree with a prediabetes diet. Until now I’ve had trouble finding pork in its organic version, which makes all the difference in flavor, nutrition, and environmental responsibility, in my mind. And who doesn’t like a good fried “rice”? As always, keep the herbs fresh for best flavor. Serves 4-6 Ingredients Frozen cauliflower rice (equivalent to 6 servings) 1 tsp sesame oil 3 large eggs, beaten 1 1/2 lb organic pork tenderloin, cut into strips 1/2 cup red onion, diced 2 Tbsp fresh ginger, minced Lots of fresh garlic (~ 6-10 medium cloves), minced 5-6 scallions, sliced 1 small bag (approx 2 cups) shredded green cabbage 2 Tbsp liquid aminos or reduced-sodium soy sauce Toasted sesame seeds, for garnish   Directions Cook the cauliflower rice separately, or simply thaw and drain. Heat the sesame oil in a very large skillet on medium-high. Saute the eggs until they are just scrambled, then transfer to a large bowl. Cook the pork in the pan until browned on all sides, and cooked through, then place in the bowl with the cooked eggs. Saute the red onion, ginger, garlic, green onions, and green cabbage, until soft and wilted. Add the cauliflower rice, pork, eggs, and liquid aminos (or soy sauce), combine well, and cook until everything is warmed through. Serve with the toasted sesame seeds to...
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Favorite Taco Salad

This incredible taco salad is the second part of a favorite “make once have twice” meal–this time using the beef taco recipe previously posted. The mix of ingredients is what makes this dish extra special; these include good quality olives and fresh avocado. For a low-starch or low-carb version sprinkle just a few tortilla chips on or go without. I hope you enjoy this as much as we do, and cheers to another super easy meal! Serves 4 Ingredients 3 servings (approx 3/4 lb) of beef taco meat from previous recipe 1/3 cup light shredded cheddar or Mexican style cheese 1 package (5 oz) organic salad greens 1 medium or 2 small ripe tomatoes, diced 12-16 black kalamon olives, sliced 1/4 cup salsa 1/4 to 1/3 cup plain yogurt or light sour cream 1 medium avocado, sliced and slightly salted Several handfuls of your favorite tortilla chips, crushed   Directions Layer the taco meat with the cheese in a microwaveable bowl and warm up until cheese is slightly melted. In a large bowl mix together the salad greens, warmed taco cheese mixture, tomatoes, olives, salsa, and yogurt. Toss well. Divide up into 4 servings and top with the sliced avocado and tortilla chips. Serve with additional salsa and yogurt, if...
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Extra Lean Beef Tacos with Homemade Seasoning

My husband and I absolutely love tacos. When I first started watching the preservatives in my diet I hit upon another version of this recipe, which mixes up your own homemade seasoning rather than the stuff in the envelopes. We sometimes opt to use ground turkey, but prefer your classic beef tacos in most cases and make it as healthy as we can by using extra lean ground beef. The recipe below is a doubled version of the original, since we usually use the meat for taco salad later in the week, and then freeze the rest for yet another taco salad on a separate busy weeknight. For a low-carb, or, rather, low-starch version, make the beans a topping instead of mixing it in and skip the shells. Perhaps sprinkle on a couple crushed tortilla chips with plenty of avocado or guacamole, and a side of red bell peppers (roasted or fresh). Serves 8 Ingredients 2 lb organic ground beef (93% lean) 2 whole sweet onions, diced Lots of fresh garlic (~ 6-10 medium cloves), minced 1 Tbsp + 1 tsp minced onion 1 1/2 tsp salt 1 1/2 tsp chili powder 1 tsp cornstarch <1/4 tsp ground red pepper 1 tsp garlic powder 1 tsp dried oregano 1 tsp ground cumin 1 can no-salt added canned pinto beans, rinsed and drained Serve with: baked hard taco shells, fresh diced tomato, fresh diced sweet onion, light cheddar, salsa, avocado or guacamole, and light sour cream or plain yogurt   Directions Heat a very small amount of olive oil in a very large skillet on medium-high. Saute the ground beef, onion, and garlic until the beef is no longer pink and the onion is translucent. Drain. Mix in a cup or bowl: minced onion, salt, chili powder, cornstarch, ground red pepper, garlic powder, oregano, and cumin. Add the seasoning to the cooked ground meat along with beans, if you’re using them in the recipe itself. Stir to combine, add 1 1/2 cups of water and stir again. Bring to a simmer and lower the heat to continue simmering for 20-25 minutes, stirring occasionally to frequently. Add a little more water if you don’t make it to the time to simmer, but finish with nearly all liquid absorbed. Serve in taco shells with all the...
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