Health Twist

Packed with onion, celery, carrots, lentils and tomatoes, this delicious soup is wholesome and vegetarian. To make it a full meal, serve it with Three-Seed Flatbread, page 85.

Grilled Fish Tacos

Prep Time: 20 Minutes Start to Finish: 35 Minutes Servings: 4

Prep Time: 20 Minutes Start to Finish: 35 Minutes Servings: 4

2 tablespoons lime juice 2 teaspoons chili powder

1 teaspoon ground cumin

2 tilapia or cod fillets (10 oz)

4 whole wheat tortillas (6 inch)

1 cup shredded lettuce

V,i cup rinsed drained Progresso* black beans

(from 15-oz can) % cup chopped seeded tomato % cup shredded reduced-fat Cheddar cheese % cup reduced-fat sour cream, if desired

2 tablespoons chopped fresh cilantro

1. In pint-size heavy-duty resealable food-storage plastic bag. mix lime juice, chili powder and cumin. Add fish; seal bag. Turn bag several times to coat fish with marinade. Refrigerate 15 to 30 minutes.

2. Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Place fish on grill over medium heat.

Cover grill; cook 4 to 6 minutes, turning after 2 minutes, until fish flakes easily with fork.

3. Cut fish into bite-size pieces. Divide fish between tortillas; fill with remaining ingredients.

High Altitude (3500-6500 ft): Grill over medium heat 7 to 9 minutes, turning after 3 minutes.

Nutrition Information Per Serving:

1 SERVING: Calories 170 (Calories Irom Fat 25); Total Fat 2.5g (Saturated Fat 0.5g: Trans Fat Og); Cholesterol 40mg; Sodium 250mg; Total Carbohydrate 18g (Dietary Fiber 4g; Sugars 1g); Protein 19g % Dally Value: Vitamin A 10%: Vitamin C 4%; Calcium 10%: Iron 10% Exchanges: 1 Starch. 2V4 Very Lean Meat

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