SPLIT PEA SOUP

My family LOVES this soup! I doubled it, and it was gone! Light, Healthy and guilt free!

1 onion, coarsely chopped
1 clove garlic, minced* (optional)
1 Tablespoon olive oil
1 cup split peas, rinsed and sorted
5 cups water
2 teaspoons good quality salt
1/2 teaspoon basil
1 bay leaf

Directions:
Sauté onions and garlic in olive oil. Add water and bring to a boil. Add split peas and
simmer until slit peas form a smooth soup. Add salt, bay leaf and basil. Simmer for 10
minutes. Remove bay leaf and serve.

Variations:
Add 1/2 to 1 cup evaporated milk to finished soup.
Add chopped carrots and celery to soup with the seasonings and simmer until vegetables
are lightly cooked, but still crisp.
Add 1/2 cup brown rice to the boiling water first, then after 1/2 hour add split peas and
cook until peas are tender or form a smooth soup. Add seasonings and simmer for 10
minutes. (Note: The brown rice completes the protein of the legumes.)

Notes:
*A head or bulb of garlic usually contains about 10 cloves. 1 clove = 1 teaspoon chopped
garlic = 1/2 teaspoon minced garlic = 1/8 teaspoon garlic powder = 1/2 teaspoon garlic
flakes = 1/4 teaspoon granulated garlic = 1/2 teaspoon garlic juice

Mahi Mahi Fish Tacos

I got this recipe from the Clean Eating Magazine. I have not made it in a while, but when I made it my family loved it! All those that will eat Fish at least :-)

Sometimes it can be hard to find Mahi Mahi. You can buy it in the freezer section at Costco and then you will have Mahi Mahi on hand to make these YUMMY tacos anytime.

I am trying to make more fish, so guess what's for dinner tonight.

The Following recipe makes 12 tacos which is 6 servings.

Olive Oil Spray

1.9 Pounds Mahi Mahi, cut into 1 inch pieces

3 Tbs Mrs. Dash Southwest Chipolte Seasoning Blend

Sea Salt, to taste

3/4 cup Red Taco Sauce

1/4 cup Low-Fat Mayonnaise, should have no more than 3g of fat per tablespoon

12 Taco Size Corn Tortillas

3 cups Finely Shredded Cabbage

1/2 to 3/4 cup Chopped Cilantro

1 1/2 cups Pico De Gallo or Salsa, drained

Lime Wedges, Optional

Mist a small nonstick frying pan with olive oil spray and place it over medium-high heat. Season fish pieces evenly with Mrs. Dash and salt, then transfer to the hot pan. Cook fish, turning occasionally, about 5 to 6 minutes or until pieces are lightly browned and flake easily in the center.

Meanwhile, using a small whisk, mix taco sauce and low-fat mayonnaise in a small bowl until well combined.

Remove fish from pan and place in a small bowl. Cover to keep warm.

Place tortilla in the pan. When the bottom is warm flip over. When both sides are warm, transfer it to a plate. Repeat with remaining tortilla. Spread 1 Tbs + 1 tsp of the taco sauce mixture onto the center of each tortilla. Add equal portions of fish, cabbage, cilantro and salsa to each. Fold each tortilla in 1/2 to form a taco. Serve with lime wedges on the side.

288 Calories, 4g fat, 0.8 Saturated fat , Carbs 34, Fiber 4g, Sugar 3g, Protein 30g, Sodium 603mg, Cholesterol 103mg