Monday Motivational Meal - Simple Shrimp Soft Tacos

Enjoy this Simple Shrimp Soft Tacos recipe that is kid-friendly! This do-it-yourself meal is easy and fun to do with the whole family. Serve it up on our very own children's line, Kidliga!


Try this recipe here!

Download Our Free Kids’ Activity eBook!
Sammie & Sax: Fun, Food, & Fantastic Ideas

0

Supercrunch Tofu Tacos an "everybody-friendly" healthy recipe!

I used to think it was overwhelming and nearly impossible to create a meal that was "everybody-friendly" and healthy. There are so many food preferences, food allergies, and food needs that our friends and family have that it can be pretty daunting to imagine a meal that will meet all these needs.

This summer we had friends come visit who are vegans. I needed to come up with several days of meals that would meet their food needs and also appeal to the others eating with us. Is it possible to feed vegan meals to non-vegan eaters? Can a meal be designed that adults and children all find tasty? So many questions…

After a few days of feeling intimidated I took the challenge by the “horns” and decided to have fun exploring how I could be successful in making "everybody-friendly" meals. What I found is that by focusing on fresh foods I could make meals that would appeal to everyone and make the most of the freshest ingredients available at the grocery store. As examples, one night we had veggie burgers made from scratch, then I made pasta with a fresh tomato sauce and on another night we had tacos made with tofu. Who doesn’t like burgers, pasta and tacos, right?

The proof in my success was whether everyone was willing to eat these meals. They did! Not only did they compliment the chef, they also cleared their plates! So the answer to the questions is “Yes”, it is possible to make "everybody-friendly" healthy meals with a little forethought and attention to meals that have common appeal.

The tofu tacos were probably the biggest risk I took. I used a recipe from Cooking Light Diet to make them. I thought I would share that recipe with you here.

Here is the recipe for the “everybody-friendly” entrée:

Supercrunch Tofu Tacos

From Cooking Light Diet

Ingredients

• 1 (14-ounce) package extra-firm tofu, drained
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 2 tablespoons unsalted cashews
• 1/4 cup rice wine vinegar
• 3 tablespoons water
• 1 1/2 tablespoons sugar
• 1 1/2 cups (2-inch) julienne-cut carrots
• 1 1/2 cups (2-inch) julienne-cut peeled daikon radish
• 2 tablespoons canola mayonnaise
• 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
• 1 teaspoon rice wine vinegar
• 8 (6-inch) corn tortillas
• 1/4 cup diagonally sliced green onions

Instructions

1. Cut tofu lengthwise into 2 (1-inch-thick) slices.
2. Cut each slice lengthwise into 4 (1-inch-thick) strips.
3. Place tofu on several layers of heavy-duty paper towels.
4. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan.
5. Let stand 15 minutes.
6. Heat a large skillet over medium-high heat.
7. Sprinkle tofu with salt and pepper.
8. Add canola oil to pan, and swirl to coat.
9. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides.
10. Remove tofu from pan, and drain on paper towels.
11. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown.
12. Remove nuts with a slotted spoon, and coarsely chop.
13. Cut tofu strips crosswise into 1-inch cubes.
14. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil.
15. Remove from heat; add carrots and radish.
16. Let stand 15 minutes; drain.
17. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.
18. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred.
19. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with 4 tofu pieces, about 1/2 teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1 1/2 teaspoons green onions.

Makes 4 servings     Serving size: 2 tacos     Calories: 397
Carbs 45.7g     Fiber 6.6g     Protein 13.0g     Sodium 516.0mg     Fat 18.6g

In order to make it a meal I added ½ cup mixed berries (raspberries, blueberries and blackberries) and served it up on Livliga! It makes an attractive plate of food and created a satisfying meal.

Enjoy! And Live Vibrant!

Jumpstart Your Livliga^® Lifestyle
with our Get Started Guide!

0

DIY Super Simple Shrimp-Filled Soft Tacos--A Kid-Friendly Recipe

Family Night can be Made Fun and Healthy with DIY Shrimp Tacos!

Do-it-Yourself meals are super fun and easy to do. Put all the toppings and the shrimp mixture in bowls with spoons so each person can pick and choose the rainbow of colors they want to include on their tacos. Keep the tacos warm by keeping them covered with the foil on a plate at the table next to the toppings. Sammie and Sax love taco night…and so does Rhubarb!

Ingredients~

1 teaspoon olive oil
1 teaspoon minced garlic
1 package (16 ounces) frozen pepper and onion stir-fry mix
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pound already-cooked-and-peeled shrimp
8 small (6-inch) low-carb whole wheat tortillas (La Tortilla Factory
Salt and black pepper to taste
Cooking Spray, Olive oil flavored


Toppings~
Shredded lettuce, generously applied
Chopped Avocado, ¼ per person
Greek Yogurt, plain, 2 tablespoons per person
Shredded Mozzarella, 1 tablespoon per person
Picante Sauce, 2 – 4 tablespoons per person


Directions~
1. Spray 12-inch nonstick skillet with cooking spray. Add oil. Heat over medium heat.
2. Add garlic and cook 30 seconds.
3. Add frozen pepper and onion stir-fry mix and raise heat to high.
4. Add cumin and chili powder and stir well.
5. Cook until vegetables have thawed, 3 to 4 minutes, stirring frequently.
6. Add shrimp and cook until just heated through, about 2 minutes.
7. Wrap tortillas in aluminum foil and heat in oven until warmed through.
8. Remove shrimp mixture from heat and season with salt and pepper.
9. Place shrimp mixture in a bowl with a serving spoon. Place all toppings in their own individual bowls with their own serving spoons. Place tortillas on a plate. Arrange everything in the middle of the table so everyone can serve themselves.


Serves 4; 2 tortillas per person.

To complete the meal, serve with the Lip Smacking Frozen Fruit Salad or Fresh Berries.

Enjoy this kid-friendly meal served up on blue Kidliga...a dish set made just for kids!

Help Us Help Kids Live Healthy!

#NCOAM

#Kidliga

#CCHLN

#healthykids

#childhoodobesityawareness
#Livliga 
#LiveVibrant 
#Kidfriendly
#HelpUsHelpKidsLiveHealthy

0

Slow Cooker Pulled Chicken Tacos—a Summer Recipe

Easy Summer Slow Cooker Recipe--

The chicken shreds easily. It isflavorful yet not too spicy (photo by LivligaHome).

This is one of my recipes for using a slow cooker in the summertime. The idea is to keep it easy, tasty and healthy. This recipe is also gluten free if you use corn tortillas.

This makes for an easy leftover lunch too that is very portable in plastic/glass containers.

Ingredients~

1 ½ pounds boneless chicken breasts

1 ½ pounds boneless chicken thighs

1 can (14.5 oz) diced tomatoes with green chiles

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon oregano

¾ teaspoon salt

½ teaspoon ground black pepper

¼ cup fresh lime juice

¼ cup cilantro, chopped

Cooking Spray, olive oil flavored

24 6-inch corn tortillas

Toppings~

Shredded lettuce, generously applied

Chopped Avocado, ¼ per person

Greek Yogurt, plain, 2 tablespoons per person

Shredded Mozzarella, 1 tablespoon per person

Picante Sauce, 2 – 4 tablespoons per person

Directions~

1. Place chicken in the slow cooker that has been lightly coated with cooking spray.

2. In a small bowl mix together the tomatoes, garlic and next 5 ingredients. Pour over the chicken.

3. Cook on low for 8 hours or on high for 5.

4. Remove cooked chicken to shred it; use two forks to pull it apart.  Return the chicken to the slow cooker along with any juices. Stir in the lime juice and cilantro.

5. Serve up on warmed tortillas. Add toppings.

Serves 12. Each serving ¼ cup of pulled chicken taco mixture split between 2 tortillas.

The perfect summertime recipe- easy, done ahead of time and has leftovers so there is one less meal to cook!

Easy and Tasty, you can beat the heat with these summer slow cooker chicken tacos

 (photo by LivligaHome).

Complete the meal with: slices of grilled pineapple.

Enjoy! And Live Vibrant!

Originally posted on Sheila's Blog in TheEpochTimes.com.  

0

Build Your Own Tacos (Vegetarian)— Fun Food With Friends & Family

Colorful Diabetes-Friendly and Family-Friendly Meal

We had so much fun the other night "building our own" tacos. They were even vegetarian! We used the MyRecipes (see link above) for the taco filling and then organized the healthy toppings to include when building your own taco. You can choose hard taco shells or soft tortillas depending on your family's preference. Everyone loved them and thought it was a lot of fun putting together the tacos as they wanted. Each taco could be different and they got to choose! There were lots of smiles and laughter. We even imagined this could be a fun dinner to have when friends are over. The key is picking healthy and filling toppings.


The Healthy Taco Bar Toppings (for 4)-

Vegetarian Kid-Friendly Tacos

1 small onion, chopped
1 green or yellow pepper, chopped
1/2 head lettuce, shredded
1/2 (10 ounce) package shredded carrots
1/2 (6 ounce package radishes, sliced
1 (15 ounce) can no-salt-added black beans, rinsed and drained
1/2 (16 ounce) jar salsa
1/2 (8 ounce) package shredded reduced-fat Cheddar cheese
1/2 (8 ounce) package shredded part-skim mozzarella cheese

As you can see, there are a lot of shredded and sliced vegetables. There is no guacamole or sour cream. It makes a big difference. But the fun and satisfaction are no less without them...in fact, they many even be better because you feel healthier and you don't have to worry about over doing it! The best way to be when enjoying a meal with family and friends.

Build Your Own Tacos Night Is A Hit With Everyone!

Nutritional Information: Calories (two tacos per serving): 334. Calories from fat 34%; Fat 12.5g; Satfat 3.8g; Monofat 0.0g; Polyfat 0.0g; Protein 20.3g; Carbohydrate 34.4g; Fiber 6.1g; Cholesterol 17mg; Iron 0.0mg; Sodium 494mg; Calcium 0.0mg.

I paired this with a fruit salad (1/2 cup = 54 cal). Fat 0.81g; SatFat 0.614g; PolyFat 0.042g; MonoFat 0.051g; Protein 0.63g; Carbohydrate 12.5g; Fiber 1.7g; Sugars 10.23g; Cholesterol 0mg; Sodium 5mg.

The total calories for the meal were 415.

0