Mango-Pineapple Salsa Over Shrimp

This Mango-Pineapple Salsa is soooo yummy!  It can be used for several things (it’s great as an appetizer with baked chips), but I really love it with this shrimp.  The salsa has that spicy-sweet flavor that tends to be irresistible to me.  How about you?

When it’s paired with the shrimp, it tastes like vacation.  You get the tropical taste from that salsa and a somewhat Jamaican Jerk taste from the shrimp.  I tell you what – these were meant to be eaten together!  And, just in case you were wondering, I made this for the family while we were in Hawaii.  We used the fresh pineapple and mango we bought at the farmer’s market and after we made the salsa I couldn’t get enough (well, until my calorie counting conscience said, “no more!”)

When I made it at home (with the pictures shown here), I actually used my indoor grill.  If you’re not in the mood to grill or we’re in the colder months, you can also heat a small amount of canola oil in a nonstick skillet over medium-high heat and then cook the shrimp until they’re done.  I love to serve this over couscous (as shown) or rice.

Mango-Pineapple Salsa Over Shrimp
Adapted from The America’s Test Kitchen Healthy Family Cookbook

For the Salsa:
7 ounces peeled & cored fresh pineapple & mango, cut into 1/4-inch pieces (about 1-1/4 cups total fruit)
1/2 small red pepper, seeded & chopped
1 scallion, sliced thin (or minced red onion works too)
1/2 jalapeno chile, stemmed, seeded, and minced
4 teaspoons fresh lime juice
1 teaspoon minced fresh cilantro
salt & pepper

For the Shrimp:
3/4 teaspoons light brown sugar
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon ground allspice
1 lb. shrimp

For the Salsa:  Combine the mango, pineapple, onion, bell pepper, jalapeno, cilantro, and lime juice in a bowl.  Season with additional lime juice (if needed), salt, and pepper to taste.  Let the salsa sit for at least 10 minutes before serving (can be made up to 24 hours in advance).

For the shrimp:  Preheat gas, charcoal, or indoor grill over medium heat.  Combine the brown sugar, coriander, ginger, garlic powder, pepper, salt, and allspice in a bowl.  Pat the shrimp dry with paper towels and sprinkle the spice mixture evenly over both sides of the shrimp.

If desired, thread shrimp on skewers.  Grill shrimp until pink and cooked through (about 2-3 minutes per side).  Gently transfer the shrimp to individual plates and serve with the salsa.

Serves 4.

Nutritional Information (Per Serving – Shrimp & Salsa)
Calories:  143
Protein:  23.2g
Carbs:  5.2g
Fat:  2.1g (0.4g = Sat.)
Fiber:  0.4g
Sugars:  3.1g

Nutritional Information (Per Serving, Salsa Only)
Calories:  23
Protein:  0.2g
Carbs:  4.1g
Fat:  0.1g (0g = Sat.)
Fiber:  0.4g
Sugars:  3.1g


Beach Salsa

I love my beautiful aunt Jodie, and my love for her grew even more when I snatched this recipe from her.  I knew it would be a keeper for at least three good reasons:  1) It’s from Jodie, 2) It has “beach” in the title and you all know how I love the beach, and 3) It’s salsa and I also love salsa . . . especially freshly made salsa!

If that isn’t enough to convince you that this salsa is the best ever, then let me tell you that every time I have ever taken this salsa to a party, pot luck, family event, etc., I am begged for the recipe.  So, if you’re looking to score friends, impress your family, or just want to make your loved ones happy . . . this is a no-fail way to do it!

Now, I know you’re going to wonder what an Italian dressing mix is doing in salsa, but go with me here.  You’re going to be amazed, simply amazed!  The way the lime mixes with that dressing and then coats everything in this salsa leaves a flavor that is indescribable.  While your tomatoes are coming fresh off the vine, make sure you throw this EASY salsa together before your garden dries up.  The hardest part about making this salsa is chopping the tomatoes.  That’s how easy the recipe is.


Beach Salsa
Adapted from Aunt Jodie

7 Roma tomatoes, chopped
1 can chopped olives
cilantro (to taste), chopped
1 can black beans, drained & rinsed
1 can corn, drained
4-5 green onions, chopped
juice from 2 limes
1 package dry Italian dressing

Dilute dry dressing mix in lime juice.  Mix all other ingredients and add to it.  That’s it!  So easy and so good!

Makes approximately 8 cups.

*I’ve used fresh tomatoes (not Roma) out of my garden when they are in season.  They work well too.  They are juicier than Roma tomatoes, so you may want to chop them, place them in a strainer, let some of the liquid drain off of them, and then add them to your bowl.

*For less carbohydrates leave out the corns & beans.

Nutritional Information (Per Serving = 1/4 Cup)
Calories:  27.7
Protein:  1.0g
Carbs:  4.7g
Fat:  0.7g (0.2g = Sat.)
Fiber:  1.0g
Sugars:  0.9g

Nutritional Information (Per Serving without Corn/Beans)
Calories:  16.7
Protein:  0.3g
Carbs:  1.8g
Fat:  0.7g (0.2g = Sat.)
Fiber:  0.4g
Sugars:  1.1g

Easy Guacamole

Let’s talk avocado for a moment!  The avocado is high in fat and it’s the fat the makes up most of its calories.  However, the fat found here is GOOD fat!  Not only do we find the good, healthy fat in these babies, but there are also 25 essential nutrients to be found.  I won’t bore you with all of those, but I can list some of the health benefits that come from eating this healthy food.  For starters, because we are staring at healthy fat here, the avocado is heart healthy.  This helps reduce the risk of heart disease, stroke, controls blood pressure, and lowers bad cholesterol levels.  It’s anti-inflammatory (thanks to the phytonutrients found), promotes eye health, regulates blood sugar levels, protects against cancer, has anti-aging properties, it aids in healthy skin, and can even cure bad breath.  Wow!  Sounds like a great food choice to me!  However, as with most things, let’s remember to keep portions in check and not go crazy!  Too much of a good fat, can turn bad.  Avocados are also great for those trying to gain weight as the fat calories can add up fast.  So, if you’re NOT trying to gain weight, keep your portions under control and you’ll be all that much better for it!

Now . . . let’s move on to this GREAT recipe!

This is, by far, my favorite way to prepare guacamole.  It isn’t complicated, and it tastes FABULOUS!  There are a lot of recipes out there on the best ways to make guacamole.   Trust me, I continue to get fooled into thinking that the ones that are more complicated or have  more ingredients must turn out a better guacamole.  Well, I always come back to this one.  I can throw this together in a matter of minutes and I only need a few ingredients.  In my opinion, simple is better here.  All you need is a ripe avocado, a lime, salt, and red onion.  I hate to admit it, but I can literally eat this with a spoon right out of my preparation bowl.  Oh, it is sooooo good!

But, if I can refrain from eating it all from the bowl then I will most commonly use this as an appetizer or side dish served with baked chips, topped on Mexican dishes, or as a spread on sandwiches.  I can’t wait for you to see my post tomorrow because I’ve incorporated this delicious guacamole into one of my most favorite summer time sandwiches.  Stay tuned!

Easy Guacamole

1 ripe avocado
lime juice, 1 lime
1 tsp. kosher salt
1 tablespoon red onion, finely diced

Peel and cut avocado and place in a small bowl. (If you need instructions on how to do this, click here.  I use method 2b and 3a when I’m making this guacamole.)  Juice one lime and pour over guacamole (I just cut my lime in half and squeeze it right over the avocado).  Take a fork and mash the avocado up and combine it well with the lime juice.  This should automatically give you the consistency of guacamole.  Add the salt and diced red onion and mix to combine.

If time permits, cover tightly with plastic wrap (the plastic wrap should be touching the guacamole so that the air cannot touch it) and place in the refrigerator for one hour or longer.  This will allow the flavors to all meld together, giving you a much better tasting guacamole.

Serves 6.

Nutritional Information Per Serving
Calories:  56
Protein:  0.7g
Carbs:  3.5g
Fat:  4.9g (0.7g)
Fiber:  2.3g
Sugars:  0.3g

Cheese Stuffed Grilled Zucchini Rolls

Wondering where I’ve been the last week!?  Well, I’ve been around but my computer hasn’t!  It got sick and contracted a virus and has been MIA for seven days now!  Don’t worry; it’s in the process of getting fixed.  However, I’m able to bring you this post while borrowing another computer.  Let’s all cross our fingers that I get my own computer up and running soon so I can continue to bring you regular recipe posts.

Here’s another recipe for my fellow zucchini lovers (or those of you who have so much zucchini on hand that you’re looking for new ways to prepare it).  I got the idea from Real Mom Kitchen and modified it in a way to trim it down a tad, but keep fabulous flavor!   These make a great appetizer or side dish.  I love the way that the grill brings out a smoky flavor in the zucchini and when it’s paired with garlic and cheese . . . YUM!  You can totally play around with the flavors of the Laughing Cow Cheese.  I used the Creamy Swiss, but I’m guessing the Garlic & Herb one would be divine (although I would cut down on my garlic seasoning if I went that route).  The beauty of these, besides that they taste great, is that they are simple to prepare and can be made ahead of time.  So, what’s holding you back?  Keep that zucchini comin’!

Cheese Stuffed Grilled Zucchini Rolls
Adapted from Real Mom Kitchen

1 medium zucchini
cooking spray (such as Pam)
garlic seasoning mix, to taste (such as Johnny’s or Santa Maria)
2 wedges Light Laughing Cow Cheese

Slice zucchini into 1/4 thick slices lengthwise, discard the two outer slices that are mainly skin (the goal here is to have 6 usable slices to put on the grill).

Place the remaining 6 slices on a baking sheet and spray both sides with cooking spray.  Lightly sprinkle one side with garlic seasoning mix of your choice.

Place directly on a grill that has been preheated to medium.  Grill the slices until grill marks show on both sides and zucchini is tender, about 3-4 minutes per side.

Remove the slices from the grill and place on the baking sheet.  Allow to cool.

Once cooled, place 1/3 of the cheese found in a Laughing Cow Wedge at one end of each zucchini slice.  Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick.  Serve immediately or refrigerate until ready to serve.  These can be made up to a day in advance.

Serves 2.

Nutritional Information (Per Serving = 3 Rolls)
Calories:  71
Protein:  3.4g
Carbs:  10.9g
Fat:  1.6g (1g = Sat.)
Fiber:  3.2g
Sugars:  4.8g


I have several beautiful sisters.  One of them is named Becca.  We share quite a few things in common.  Among them . . . eating delicious food that is healthy!  She is a great cook and is constantly passing along her delicious, healthy recipes to me.  I am EVER so thankful because I usually know that if she loved it, then I’m gonna love it!  This is one of the gems she passed my way.  This Greek sauce tastes so fresh, cool, creamy, and tangy!  It’s flavored with dill, cucumber, and garlic and is the perfect compliment to SO many things!  I’ve found it to be a great substitute for mayo on sandwiches, it’s great in pita sandwiches or wraps, it compliments grilled meats like a champ (wait until you see tomorrow’s post!), etc.  It’s also commonly served as a side dish with pita bread triangles or veggies for dipping.  As you can see, it really can be used for SO many things.  I love to make up a batch and constantly pull it out at every meal because I just KNOW I will want some.  You will want to prepare this within an hour of serving time to prevent it from becoming watery.  Greek yogurt is thicker and creamier than other yogurt (so, don’t substitute).  I have found the dip/sauce to stay at a decent consistency for up to 24 hours.

Recipe courtesy of my sister, Becca

1 cup grated peeled English cucumber (about 1medium)
1 cup plain fat-free Greek yogurt
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 teaspoon freshly squeezed lemon juice

Pat cucumber dry with paper towels.  Combine cucumber and remaining ingredients in a small bowl; cover and chill 1 hour.

Serves 10.

Nutritional Information (Per Serving = 2 Tbsp.)
Calories:  17
Protein:  1.6g
Carbs:  2.5g
Fat:  0.1g
Fiber:  0.2g

Fit Ranch Dip (and Dressing Too)

This is a staple around my house!  It is amazing the way this dip/dressing comes together and tastes so much like the REAL thing.  Have you ever blended cottage cheese?  Well, if not, you’re about to do it because I’m not sure how you can resist trying this!  By taking cottage cheese and blending it you end up with a very similar texture as sour cream.  I just add Ranch seasoning to it, and magically I have a ranch dip that is low in fat and high in protein.  This works great on a relish tray with vegetables, I put it on my baked potatoes, I often times add a little milk to it to make it more of the consistency of dressing and then use it as such on my salads (it tastes so good on taco salads), and whatever else you like to use ranch for.  I’m sure it’s easy to see why this is a staple at my house.  Perhaps it can become a staple at yours too!  Feel free to play around with the flavors or seasoning packets.  My favorite at the moment is the Spicy Ranch mix.

Fit Ranch Dip

1 cup 2% milkfat cottage cheese
1 tsp. ranch seasoning (such as Hidden Valley Ranch seasoning mixes)

Put cottage cheese in a food processor or blender.  Process/blend until smooth (texture should resemble that of sour cream).  Add ranch seasoning and process/blend until combined.  Serve.

Serves 8.

Nutritional Information (Per Serving = 2 Tablespoons)
Calories:  27.3
Protein:  3.9g
Carbohydrates:  1.4g
Fat:  0.5g (0.3g = Sat.)
Fiber:  0g
Sugars:  0.1g

Slow Cooker Turkey Italian Meatballs

Slow Cooker Turkey Italian Meatballs | Mimi's Fit Foods

I usually try to make one night of the week a slow cooker night.  I look at my week in advance and determine the day that I will have the least amount of time to make dinner (usually Tuesday) and that is the lucky day that gets deemed my slow cooker day.  My slow cooker is a HUGE time saver and it allows me to have a healthy, homemade meal on a night when I otherwise would have no extra time to cook.  These meatballs take very little time to throw together, taste great, and I get to come home from work to an Italian-smelling home.  Divine!  All you do is assemble a very basic meatball recipe, layer the meatballs in the slow cooker, pour jarred spaghetti sauce over them, and cook on low for 8 hours.  You can always choose to make your own sauce (which I do on occasion), but I resort to jarred sauce often because the main reason I make this meal is to save time.  These work great as appetizers, but I usually eat them with my serving size allotment of whole wheat pasta (yes, I am a pasta babe!).  However you choose to enjoy these, I hope you find the same pleasure I do in divulging a tasty meal that requires little time and effort.  (And, if you have leftovers . . . I will be providing a great recipe tomorrow to help you take care of those!)

Slow Cooker Turkey Italian Meatballs over Pasta

Slow Cooker Turkey Italian Meatballs
Mimi Original

20 oz (1.3 lb) ground turkey breast 99% lean
1/4 cup whole wheat seasoned breadcrumbs
1/4 cup Parmesan cheese, grated
1/4 cup parsley, finely chopped
1 egg
1 clove garlic, minced
1 tsp kosher salt

1 jar of light marinara sauce (such as Ragu Light)

In a large bowl, combine ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, garlic and salt. Using your (clean) hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (I use my 2 tbsp. cookie scoop).

Carefully layer meatballs in slow cooker.  Carefully pour marinara sauce over meatballs.  Cook on low for 8 hours.  If desired, Serve over whole wheat pasta.

Serves:  5

Nutritional Information (Per Serving = 5 Meatballs + 1/2 cup Sauce)
Calories:  253
Protein:  32.6g
Carb:  19g
Fat:  4.3g (1.8g = Sat)

Grilled Curried Chicken

I love Thai food, thus I LOVE just about anything with curry.  The main problem with curry dishes is that they usually have a good amount of fat from coconut milk.  This recipe is a simple, yet tasty way to avoid the fat while still getting that spicy flavor!  It’s genius, I tell you.  This dish is SUPER easy to prepare in that all you have to do is mix yogurt and your favorite curry paste togeter, coat your chicken in it, let it hang out for a mere 20 minutes, and then grill.  You can either use this as a main course or thread the chicken on skewers and serve it as an appetizer.  Either way . . . DELICIOUS, FLAVORFUL, & MOIST!

Grilled Curried Chicken
Adapted by Rocco Dispirito, “Now Eat This! Diet”

3 T. green curry paste (yellow is also fabulous)
1/2 cup nonfat Greek yogurt (such as 0% Fage Total)
16 oz. chicken tenders
Nonstick cooking spray
2 limes, cut into quarters
Metal or wooden skewers (optional)

Preheat the oven to 425.

In a medium bowl, add the curry paste, yogurt , and salt if desired.  Stir together until well combined.  Add the chicken and toss to coat.  Let stand for 20 minutes at room temperature, or refrigerate overnight.

Heat a grill pan over high heat.  When the pan is hot, remove it from the stove just while you spray it with the nonstick cooking spray.  If desired, thread the chicken onto skewers (an option I use when preparing them as an appetizer).  Place on the grill pan and grill until the meat is slightly charred and cooked through, about 3 minutes each side.  Transfer the chicken to a baking sheet and cook for an extra 2 minutes in the oven.  (Tip:  Char them until almost blackened on the very hot grill, don’t overcook them, and they will be juicy and moist.)

I have also grilled them using a George Foreman Grill and found that I don’t have to finish them off in the oven.  The chicken tenders take approxiately 6 minutes in the GF Grill.  You can also throw them on a gas BBQ grill too.   

Serve with lime wedges.

Serves 4.

Nutritional Information Per Serving = Approx. 3 Tenders)
Calories:  159
Protein:  25g
Carb:  5g
Fat:  4g (0.7 = Sat)