A lot of the phamily is in the TransPHORMation Challenge ... and because of that, may be looking for healthy Cinco de Mayo recipes.
So we reached out to Emily Frisella for some delicious ideas ... and she did not disappoint!
And she even included all of the calories and macros, so you can easily log them into the MyTransPHORMation App, and stack on track!
Check out the awesome recipes down below!
1 pound shrimp, 26-30 count (fresh or frozen)
1 1/2 cup red or green cabbage, shredded
1 jalapeno pepper, seeded and diced
Pinch of pepper
Pinch of salt
1 tablespoon honey
1 lime, juiced and zested
1/4 cup plain nonfat greek yogurt
1 tablespoon sriracha sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon dried red pepper flakes
6 corn tortillas
Nonstick cooking spray
2 tablespoons fresh cilantro, chopped
1. Thaw, clean, and peel the shrimp. Chop into thirds and set aside.
2. In a medium bowl, combine the cabbage shreds, jalapeño, salt, pepper, and honey. Mix well. Add in half the lime juice and toss together.
3. In a small bowl, combine greek yogurt and sriracha sauce and mix well.
4. In additional small bowl, combine garlic powder, paprika, red pepper flakes, and a dash of salt and pepper. This will be your shrimp seasoning.
5. Spray a large skillet with nonstick cooking spray and set over medium heat. When pan is heated, add in shrimp. Cook for 1 minute, then sprinkle with half of the seasoning mix. Flip shrimp over and sprinkle the other side. Add remaining lime juice to pan. Continue to cook for 2-3 minutes, until shrimp become opaque in color and pink.
6. Divide shrimp into corn tortillas, sprinkle with cilantro, and add a drizzle of the yogurt sriracha sauce. Top with cabbage mixture and a dash of the lime zest.
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 tablespoon olive oil
1 teaspoon fresh garlic, minced
1/4 teaspoon pepper
8-ounce flank steak
Nonstick cooking spray
1/4 red bell pepper
1/4 green bell pepper
1/4 white onion
4 large romaine leaves
1. In a medium bowl, combine soy sauce, red wine vinegar, Worcestershire, lemon juice, olive oil, garlic, and pepper. Whisk until combined.
2. Place steak in a shallow pan and pour half the marinade over the steak. Turn steak over and pour the remaining marinade over the steak. Cover and place in the fridge for 6-8 hours.
3. Preheat grill pan or outdoor grill on medium-high heat. Spray with the nonstick cooking spray. Once grill is hot, place meat on grill and save marinade for vegetables. Allow steak to grill for 4-5 minutes per side or until steak is cooked to your desire.
4. Remove steak from grill and place own cutting board. Let rest 5-7 minutes.
5. While steak rests, slice the red and green bell peppers and onion into thin strips. Place into a skillet over high heat with 3-4 tablespoons of the marinade. Allow veggies to cook down until soft, yet firm in texture.
6. Slice steak into thin strips and add to the pan with the vegetables. Stir to combine, then spoon into romaine leaves and enjoy!
2 fl oz. fresh lime juice
2 fl oz. Una Vida Tequila
1 fl oz. honey simply syrup
Lime & salt for garnish
1. In a small saucepan, heat 1 cup honey & 1 cup water to a boil, then simmer for 10min.
2. Remove from heat and let cool.
*You can save any leftovers of this in a mayo jar for next time!
1. In a shake with lid, fill 1/2 full with ice.
2. Add in the lime juice, tequila, and 1 fl oz. of the simply syrup.
3. Cover and shake.
4. Salt the glass rim if you like, then fill with ice and pour the fresh margarita over it.
5. Garnish with a lime.
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