Ok, So I actually don’t make Tacos every Tuesday, as you can tell from the blog… BUT, my husband does love it when I make it a “Taco Tuesday”! So, for me I did the low-carb version, and for my husband (and kids) they had the hard shells!
I make my own taco seasoning, there are preservatives and other “things” in taco seasoning that’s packaged that I don’t always like. Some even still have MSG in them!! So, here it is:
1/2 cup chili powder
1 1/2 Tbs. garlic powder
2 Tbs. ground cumin
1/2 tsp. cayenne powder
1 1/2 Tbs. kosher himalayan sea salt
1 1/2 TB onion powder
Mix it up and put into an air tight container
Make tacos like normal!
For mine, I cut the mini-bell peppers in half, topped with cheese and baked at 350 for 10 minutes. Then just topped as I’d like!
Enjoy!!! TACOS!! 🙂
Adapted from Jillian Michaels’ “The Master Your Metabolism Cookbook”
Light Summer Lemon-Yogurt Pasta with Veggies and Shrimp
Serves 4 (calories: 323 per serving)
- 8 OUNCES WHOLE WHEAT LINGUINE (OR YOUR PASTA OF CHOICE)
- 1/2 CUP NONFAT PLAIN GREEK YOGURT
- 1/2 SWEET ONION CHOPPED
- 1/4 CUP GRATED PARMESAN CHEESE
- 1 TEASPOON GRATED LEMON ZEST plus the juice of 1 lemon
- 1/4 TEASPOON SALT
- 1/4 TEASPOON GROUND BLACK PEPPER
- 1 TABLESPOON OLIVE OIL
- 3 MEDIUM (8-OUNCE) ZUCCHINI, CUT INTO THIN STRIPS (3 INCHES LONG AND 3/4 INCH WIDE, LIKE A BIG STICK OF GUM)
- 2 GARLIC CLOVES, THINLY SLICED
- 1/2 PINT GRAPE OR CHERRY TOMATOES, HALVED LENGTHWISE
- 20 medium shrimp (peeled and de-veined and baked at 400 w/oil and salt and pepper for 8-12 min depending on size of shrimp)
- 1 red bell pepper sliced
- Bring a large pot of water to a boil. Add the pasta, and cook about 9 minutes, or according to the package directions. Drain the pasta. Set aside.
- Meanwhile, in a large bowl, stir together the yogurt, Parmesan, lemon zest, lemon juice and salt and pepper. Set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the zucchini, and cook just until wilted, flipping them over occasionally with a spatula. (The zucchini will be soft and somewhat see-through.)
- Use a spoon or spatula to push the zucchini aside so a space on the bottom of the pan is clear. Add the garlic, and onion and cook for 15 to 30 seconds, until golden but not really brown.
- Mix the garlic into the zucchini.
- Stir in the tomatoes and bell pepper and cook until softened, about 2 minutes.
- Transfer the zucchini mixture to the yogurt mixture, and stir to combine. Add the drained linguine, and toss gently to combine. Divide among four bowls and serve.