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check out my calorie/workout account: @villainnectarine.

this account is where i reblog low cal recipes, foods, and more.

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— 300 calories

> 4 servings

TIME: 5-10 min cook, 15 min prep

— ingredients:

(salsa)

> 1/2 red onion, diced

> 2 jalapeño peppers, seeded & diced

> 2 tomatoes, diced

> 1/2 avocado, diced

> 2 tablespoons chopped cilantro

> 3 tablespoons lime juice

> 1/2 teaspoon salt

(fish)

> 2 tablespoons lime juice

> 1 tablespoon olive oil

> 1 teaspoon ground cumin

> 1 teaspoon chili powder

> 1/2 teaspoon salt

> 14 ounces sole fillet

(to serve)

> 8 small corn tortillas

> 2 cups shredded red cabbage

— directions

1. put all the salsa ingredients in a medium bowl and stir to mix well.

2. heat a broiler to medium-high or put a griddle pan over medium-high heat. in a small bowl, combine the lime juice, olive oil, cumin, chili powder, and salt. brush the mixture on both sides of the fish fillets. broil the fish over medium-high heat for about 2-4 minutes per side, or until broiler marks start to appear and the fish is opaque and cooked through.

3. to serve, warm the tortillas under the broiler, then top them with the fish, salsa, and shredded cabbage. serve immediately.

— 288 calories

> 1 serving

TIME: 5 min cook, 5 min prep.

— ingredients:

> 1/2 cup egg substitute (or 2 egg whites)

> pinch of salt

> 1/4 teaspoon pepper

> 1 scallion, thinly sliced

> 1 spray of vegetable oil spray

> 1/4 cup of diced red or green bell pepper

> 2 tablespoons canned black beans, rinsed

> 1 whole-wheat flour tortilla, warmed

> 2 tablespoons crumbled vegetarian feta cheese

> 2 tablespoons salsa

> 1 teaspoon finely chopped cilantro

— directions:

1. in a small bowl, combine the egg substitute, salt, pepper, and scallion and stir well.

2. spray a nonstick skillet with vegetable oil spray and place it over medium-high heat. add the bell pepper and cook, stirring, for about 3 minutes, or until it begins to soften. reduce the heat to medium, pour in the egg mixture, and cook, stirring often, for another 1-2 minutes, or until the egg set.

3. put the beans in a microwave-safe bowl and microwave on high for about 1 minute, or until heated through.

4. spoon the cooked egg mixture onto the tortilla. top with the beans, cheese, salsa, and cilantro. serve immediately.

— 247 calories

> 2 servings

TIME: 5-7 min cook, 5 min prep.

— ingredients:

> 1 spray of vegetable oil spray

> 4 slices turkey bacon

> 2 tablespoons reduced-fat mayonnaise

> 4 large romaine lettuce leaves

> 4 ounces deli-sliced turkey breast

> 1/2 tomato, cut into wedges

> 1/2 small avocado, sliced.

— directions:

1. spray a nonstick skillet with the vegetable oil spray and heat it over medium-high heat. add the turkey bacon and cook, turning once, for about 2-3 minutes per side, or until lightly crowned and crisp.

2. spread the mayonnaise down the center of each lettuce leaf. lay the turkey breast slices into the lettuce leaves, then the bacon, tomato, and avocado, dividing all ingredients equally. wrap up and serve immediately.

— 286 calories!

> 4 servings

TIME: 10 min cook, 15 min prep.

> 2 corn tortillas

> 1 spray of vegetable oil spray

> 2 teaspoons salt

> 1 pound shrimp, peeled and deveined, thawed if frozen

> 6 cups chopped romaine lettuce

> 1 cucumber, sliced

> 1 cup corn kernels, thawed if frozen

> 2 tomatoes, cut into wedges

[dressing]

> 2 tablespoons olive oil

> 2 tablespoons lime juice

> 1 garlic clove, finely chopped

> 1/2 teaspoon ground cumin

> 1/2 teaspoon salt

> 1 tablespoon diced red onion

> 1 tablespoon finely chopped cilantro

—

1. preheat the oven to 400°F. line a large baking sheet with aluminum foil.

2. spray the tortillas on both sides with vegetable oil. cut them in half, then cut the halves into a 1/4 inch wide strips. put the strips in a single layer on the prepared baking sheet and bake for about 10 mins, or until crisp and lightly browned. remove from the oven and let cook on the baking sheet.

3. while the tortilla strips bake, put 4 cups of water and the salt in a large saucepan and bring it to a boil over high heat. add the shrimp, reduce to a medium, and simmer for about 4 minutes, or until the shrimp are cooked through. drain the shrimp, put them into a bowl, and refrigerate until ready to use.

4. to make the dressing, whisk together the olive oil, lime juice, garlic, cumin, and salt until emulsified. stir in the onion and cilantro and mix well.

5. in a large bowl, combine the lettuce, cucumber, corn, and tomatoes and toss well. add several spoonfuls of the dressing and toss to coat. divide the salad evenly among four serving plates. top each with the cooked shrimp, and drizzle with some of the dressing. garnish with the tortilla strips and serve immediately.

[ fat: 8g. sat. fat: 1g. salt: 3.2g. carb: 4g.]

breakfast: #tusbreakrec

lunch: #tuslunrec

dinner: #tusdinrec

snacks: #tussnackrec

desserts: #tusdesrec

— calorie count.

ex: 600 calories or less: #tus600rec

500: #tus500rec

400: #tus400rec

300: #tus300rec

200: #tus200rec

100: #tus100rec

sorry i haven’t been as active!!

i have a question though!