Mexican Chicken Soup

I've made a million variations of this soup before, but tonight I decided to just throw it together on my own instead of using a recipe.  I think it was better than any recipe I've tried.  Stanton concurred.  Recording here so I can do it again.

1/2 red onion
2 cloves garlic
1 Tbsp Olive oil
1 14.5 oz. can Petite Diced Tomatoes with Green Chiles (Western Family brand)
2 14 oz. cans Reduced Sodium FF Chicken Broth
1 14 oz. can Black Beans, rinsed & drained
2 Chicken Breasts (from a rotisserie chicken), skin removed and breast roughly chopped
Pinch of Cumin
Juice of 1 Lime
1 bunch cilantro, chopped

Sautee onion & garlic in olive oil.  Add tomatoes and let simmer for a couple of minutes while rinsing and draining beans.  Add chicken broth, black beans, chicken, & lime juice.  Let simmer till ready to serve.  A couple of minutes before serving, add cilantro.

Weight Watchers Points Plus Value- 3

I added 1/3 small avocado for another 2 P+ and crushed a few Tostitos Hint of Lime chips (6 of them are 3 P+, but I didn't add that many -- maybe 2? ).

This was so yummy -- the chiles in the tomatoes gave it awesome heat, but not so much that the bright  freshness of the tomatoes, cilantro, and lime juice were overpowered.  A definite winner.

Fish Tacos

I am a HUGE fan of fish tacos - and I prefer my fish grilled to fried (although I won't turn down a fried fish taco, either).  This particular recipe was a winner.  I loved it.  The salsa and yogurt sauce are essential.  Oh man, it was so good!

Original Recipe and photos from: http://www.mystylecloset.com/healthy-recipe-of-the-week-1.html

TILAPIA TACOS

source: fitness.com

Makes: 4 servings with leftovers
Prep time: 15 minutes
Cook time: 5 minutes
$3.16/serving
Ingredients
1 lime
1 cup grape tomatoes, chopped
1/2 cup cilantro, chopped
1/2 jalapeno, seeded and finely chopped
1/2 sweet onion, finely chopped
1/2 teaspoon salt
1 cup plain nonfat Greek yogurt
2 tablespoons mayonnaise
2 cups green or red cabbage, sliced into narrow strips
1 tablespoon olive oil
1 pound tilapia fillets
1/4 teaspoon chili powder
1/4 teaspoon black pepper
8 small whole wheat tortillas
1 avocado, cut into 8 long slices
Directions
1. Cut lime in half. Squeeze juice from half and slice other half into 4 thin wedges. In a bowl, combine tomatoes, cilantro, jalapeno, onion, 1/4 teaspoon salt, and half the lime juice.
2. In another bowl, mix together yogurt, mayonnaise, and remaining lime juice. Combine cabbage and 2 tablespoons of yogurt sauce in another bowl; reserve extra sauce.
3. Heat olive oil in a large pan. Sprinkle tilapia with chili powder, black pepper, and remaining 1/4 teaspoon salt; cook 3 minutes. Turn; cook 2 minutes more.
4. Place 2 tortillas, 1 lime wedge, and 1/4 of the tilapia on each plate. Serve with salsa, cabbage, avocado, and sauce.
Nutrition facts per serving: 278 calories, 22g protein, 23g carbohydrate, 12g fat (2.2g saturated), 5g fiber

Zucchini Bread

I made this zucchini bread from the abundance in my garden.  I did a bit of experimenting and used pureed Great Northern Beans in place of the oil.  There're still 2 cups of sugar in the bread, but with whole wheat flour instead of white and beans in place of an entire cup of oil, it makes it a bit more healthful.  And to be perfectly honest, it was delicious -- especially with butter on top.  What was that about it being healthful?!