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  • Grilled Fish Lettuce Tacos with Mojito Marinade

    How to make Grilled Fish Lettuce Tacos with Mojito Marinade

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 40 minutes



    1 pound firm, white fish filets such as cod, sea bass OR halibut
    1/2 cup fresh orange juice
    1/3 cup fresh lime juice
    1/4 cup chopped red onion
    1/4 cup loosely packed fresh mint
    4 cloves fresh garlic, peeled
    1 tablespoon Mazola Corn Oil
    1 teaspoon Spice Islands Ground Cumin
    1/2 teaspoon sugar

    Lettuce Tacos

    16 large crisp lettuce leaves such as Bibb, butter OR leaf lettuce
    1 large red bell pepper, cut into strips
    1 large jicama root, cut into matchstick strips
    Fresh lime wedges


    Preheat grill to medium heat or about 350°F.

    Place fish in a large resealable plastic bag or mixing bowl and set aside.

    Combine marinade ingredients in a blender or food processor and pulse 6 to 8 times or until well chopped. Reserve 1/4 cup of the marinade in a small bowl and set aside. Pour remaining marinade over fish, stir to coat and set aside to marinate for 10 to 15 minutes.

    Separate lettuce into 16 large leaves. Rinse and pat dry; cover and chill until ready to serve. Combine pepper strips, jicama and reserved marinade in a bowl and stir to coat.

    Spray grill with grill spray and preheat for direct grilling over medium heat. Remove fish from marinade and discard marinade. Grill fish for 2 to 3 minutes per side or until firm and cooked through. Transfer cooked fish onto a plate and break apart into 16 equal portions.

    To assemble tacos, arrange chilled lettuce “cups”, open side facing up on a serving platter. Spoon grilled fish into each lettuce cup, add pepper and jicama mixture and serve immediately with lime wedges.

    Recipe courtesy Mazola Corn Oil.

  • Peanut Noodles

    How to make Peanut Noodles

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 38 minutes


    12 ounces buckwheat soba noodles, or any other whole grain noodle
    1 cup low-sodium chicken or vegetable broth
    1/4 cup low sodium soy sauce
    2 tablespoons rice vinegar
    1/2 cup natural peanut butter
    1 tablespoon honey
    1 teaspoon Sambal Oelek (Asian chili sauce)
    1/4 teaspoon salt
    2 teaspoons vegetable oil
    1 large red bell peppers, seeded and sliced into thin strips
    8 ounces snap peas, strings removed
    2 carrots, peeled and cut into thin strips
    1 (1-inch) piece fresh ginger, peeled and grated
    2 green onions, sliced
    3 garlic cloves, minced
    Lime wedges, for serving


    Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.

    Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.

    Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.

    Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.

  • Favorite Weeknight Chicken Marinade

    How to make Favorite Weeknight Chicken Marinade

    Yield: enough for up to 1 1/2 pounds chicken, beef, or pork

    Prep Time: 5 minutes

    Cook: 4 hours 20 minutes


    1/4 cup Mazola Corn Oil
    1/4 cup Dijon mustard
    1 teaspoon fresh lemon zest
    1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
    1 tablespoon chopped fresh thyme (or 1 teaspoon dried)
    2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
    1/8 teaspoon cayenne pepper
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    4 (6 ounce) boneless skinless chicken breasts
    1 to 2 tablespoons fresh lemon juice


    To marinate:

    Combine the Mazola Corn Oil, mustard, lemon zest, rosemary, thyme, garlic, cayenne, salt, and pepper in a freezer bag or other resalable container. Add the chicken, turning to coat. Marinate in the refrigerator for at least 4 hours or overnight.

    To cook:

    Preheat the grill for direct cooking over medium heat.

    While the grill heats, remove the chicken from the marinade. Squeeze lemon juice over the chicken. Grill over direct heat, with the lid closed as much as possible, until the chicken is firm, opaque, with an internal temperature of 165°F, about 5 minutes per side. Remove from grill and let the chicken rest for 5 minutes before serving.

  • Spinach and Feta Stuffed Chicken

    How to make Spinach and Feta Stuffed Chicken

    Yield: 4 servings

    Prep Time: 14 minutes

    Cook: 30 minutes


    1 (10-ounce) package chopped frozen spinach leaves, defrosted and squeezed of as much liquid as possible
    1/2 cup crumbled feta cheese
    2 tablespoons plain yogurt
    2 green onions, sliced
    1 garlic clove, minced
    Kosher salt and freshly ground black pepper to taste
    4 (6 ounce) boneless skinless chicken breast halves
    1 tablespoon canola oil


    Preheat the oven to 350°F.

    In a small bowl, combine the spinach, feta, yogurt, green onions, garlic, and salt and pepper to taste.

    Use a sharp paring knife to cut a 1-inch-wide slit into the thick end of each chicken breast and carefully cut down to the center to form a pocket, being extra careful not to slice all the way through. Divide the stuffing mixture among the pockets. Press to seal shut, using a toothpick if necessary. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

    Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken and sauté for 4 minutes, or until golden. Turn the chicken over and place the skillet in the oven. Bake for 12 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.

  • Healthy Shrimp Tacos

    How to make Healthy Shrimp Tacos

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 14 minutes


    For the shrimp:

    1 lime, zested and juiced
    1 garlic clove, minced
    1/2 teaspoon ground cumin
    1/2 teaspoon chili powder
    1/2 teaspoon kosher salt
    1/4 teaspoon ground black pepper
    2 tablespoons olive oil, divided
    1 tablespoon honey
    1 pound medium shrimp, peeled and deveined

    For the chipotle cream:

    1/3 cup Greek-style nonfat yogurt
    2 tablespoons mayonnaise
    2 teaspoons finely chopped chipotle in adobo sauce

    For the tacos:

    1/2 Hass avocado, peeled and sliced
    1 1/2 cups shredded lettuce or cabbage
    2 tablespoons finely chopped fresh cilantro
    Lime wedges, for serving


    For the shrimp:
    In a medium bowl combine the lime zest and juice, garlic, cumin, chili powder, salt, pepper, 1 tablespoon of the oil, and honey. Add the shrimp and toss to coat. If time permits, marinate in the fridge for 30 minutes.

    For the chipotle cream:
    Meanwhile, in a small bowl combine the yogurt, mayonnaise, and chipotle. Cover and refrigerate until ready to serve.

    Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of olive oil. Remove the shrimp from the marinade and add to the skillet in a single layer. Cook until the shrimp turn pink, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes, or until the shrimp are JUST opaque. Be careful not to overcook. Remove to a serving dish.

    Divide the shrimp among tortillas and serve with avocado slices, lettuce, cilantro, and lime wedges.

    Recipe by Tessa of Handle the Heat

  • Honey Lime Sriracha Chicken

    How to make Honey Lime Sriracha Chicken

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 4 hours 27 minutes


    1/4 cup honey
    3 tablespoons low-sodium soy sauce
    1 tablespoon olive oil
    Zest and juice of two limes
    3 garlic cloves, peeled
    2 tablespoons Sriracha sauce
    1 teaspoon kosher salt
    4 boneless skinless chicken breast halves (about 6 ounces each)


    In a liquid measuring cup or small bowl, whisk together the honey, soy sauce, olive oil, lime zest and juice, garlic cloves, Sriarcha, and salt. Place the chicken in a gallon sized ziptop bag or other resealable container and pour the marinade mixture all over the chicken. Seal the container and shake to coat completely. Let marinade for at least four hours or overnight. Remove the chicken from the marinade before grilling, discarding the leftover marinade.

    Prepare the grill for direct cooking over medium heat (350°F to 450°F). Grill the chicken with the lid closed as much as possible until the meat is firm and opaque with an internal temperature of 165°F, about 4 to 6 minutes per side.

  • Skinny Brownies

    How to make Skinny Brownies

    Yield: 16 brownies

    Prep Time: 10 minutes

    Cook: 1 hour 5 minutes


    2/3 cup pure maple syrup
    2/3 cup unsweetened natural cocoa powder
    1/2 cup white whole wheat flour
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon fine salt
    1/2 cup unsweetened applesauce
    3 tablespoons organic virgin coconut oil
    1 large egg, at room temperature
    1 teaspoon vanilla extract
    1/2 cup semisweet chocolate chunks


    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray generously with nonstick cooking spray.

    Place the maple syrup in a deep small microwave-safe bowl and microwave on high for 30 seconds, or until warmed. Microwave for 15 seconds longer if using refrigerated maple syrup. Whisk in the cocoa powder and let cool.

    In a small bowl whisk together the flour, baking powder, baking soda, and salt.

    In a large bowl whisk the applesauce, coconut oil, egg, and vanilla. Add maple mixture and whisk until smooth. Add the flour mixture and stir just until incorporated. Stir in the chocolate chunks.

    Pour the batter into the prepared pan and spread evenly. Bake for 25 minutes, a toothpick inserted into the center should come out with moist crumbs still attached. Cool in the pan on a wire rack to room temperature. Chill in the fridge for 30 minutes before slicing into 16 squares. Store in an airtight container in the fridge for up to 5 days.

    Adapted from Jillian Michaels

  • Peanut Butter Chocolate Energy Bites

    How to make Peanut Butter Chocolate Energy Bites

    Yield: about 30 bites

    Prep Time: 10 minutes

    Cook: 40 minutes

    You can also press this mixture into an 8×8-inch baking pan to make bars.


    2/3 cup natural peanut butter
    1 cup dry old-fashioned oats
    1/2 cup ground flaxseed
    1/2 cup chocolate chips
    1/3 cup honey or maple syrup
    1/2 teaspoon ground cinnamon
    1 tablespoon chia seeds (optional)


    In a medium bowl stir together all of the ingredients with a spatula or clean hands until thoroughly combined. Cover and refrigerate for 30 minutes, or until firmed and no longer sticky.

    Use a small spring-loaded scoop or two spoons to make balls about 1-inch in diameter. Store the balls in an airtight container at room temperature for 3 days, in the fridge for up to 2 weeks, or in the freezer for 1 month.

  • Healthy Turkey Taco Salad

    How to make Healthy Turkey Taco Salad

    Yield: 4 servings


    12 ounces ground turkey
    2 tablespoons taco seasoning
    8 cups torn or chopped romaine lettuce
    1 red bell pepper, chopped
    1/2 cucumber, chopped
    2 roma tomatoes, chopped
    1/3 cup shredded carrots
    1/3 cup corn kernals
    2 tablespoons chopped fresh green onions
    1 cup salsa
    1/4 cup crumbled queso fresco


    In a large skillet cook the turkey and taco seasoning over medium-high heat, breaking up the turkey into small crumbles, until the turkey is cooked through. Turkey can be cooked ahead of time and stored in an airtight container for up to 3 days.

    Meanwhile toss the romaine lettuce, bell pepper, tomatoes, carrots, corn, and green onions together. Salad mixture can be made ahead of time and stored in an airtight container, with a dry paper towel pressed laid directly on top of the salad, for up to 3 days. Divide between four serving plates and top with the turkey mixture, salsa, and queso fresco. Serve.

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