Fruit Salsa and Cinnamon Tortilla Chips

Basically you can use any fruit that you want. I used finely chopped fresh strawberries, mangoes, kiwis, and pineapple. I added 2 Tb. sugar to sweeten it up, but it isn't necessary. I have also made it with melons, grapes, and other berries, so just use whatever fruit you like (or be like me, and pick whatever is cheap and in season). Canned fruit works as well, it's just not as tasty.

Cinnamon Tortilla Chips
8 flour tortillas
cinnamon sugar
Pam cooking spray

Heat oven to 300 degrees F. Cut each tortilla into eight different pieces (a pizza cutter works great). Place on a cookie sheet in a single layer. Spray with Pam and sprinkle with desired amount of cinnamon sugar. Bake for 8-12 minutes, until chips are crispy but not burned. Serve with fruit salsa.

Garlic Shrimp

Garlic Shrimp ingredients list:

1/3 cup of butter

1 ½ to 2 pounds large shrimp, peeled and deveined.

4 to 6 medium cloves garlic, crushed and minced.

1/3 cup chopped fresh parsley.

2 ½ tablespoons of lemon juice.

Salt.

Instructions for Garlic Shrimp:
In a large skillet, heat butter over medium heat until butter stops foaming, about 30 to 45 seconds. Add the shrimp and garlic and sauté over medium heat, turning frequently until the shrimp just turn pink, about 4 to 5 minutes.Add the parsley, lemon juice, and salt then stir well. Remove the pan from the heat and serve.

Mango-Passion Fruit Gelato

Ingredients
1 cup sugar
1 cup water
3 cups chopped peeled mango (about 2 mangoes)
2 cups passion fruit nectar
1 1/2 cups half-and-half


Preparation
Combine sugar and water in a medium saucepan, and bring to a boil, stirring until the sugar dissolves. Place sugar mixture and mango in a blender; process until smooth. Pour into a large bowl; cool completely. Stir in the nectar and half-and-half.
Pour mango mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Yield
7 cups (serving size: 1/2 cup)

Nutritional Information
CALORIES 130(21% from fat); FAT 3.1g (sat 1.9g,mono 0.9g,poly 0.1g); PROTEIN 1g; CHOLESTEROL 10mg; CALCIUM 32mg; SODIUM 12mg; FIBER 0.6g; IRON 0.1mg; CARBOHYDRATE 26g



Cooking Light, JULY 2001

Healthy Chicken and Black Bean Quesadillas

4 ounces skinless, boneless chicken breast, cut into cubes
2 whole wheat tortillas
1/4 cup canned black beans, rinsed and drained
1/4 cup shredded nonfat mozzarella cheese
1/4 cup salsa
2 tablespoon nonfat sour cream
1 tablespoon paprika
2 teaspoon garlic powder
salt and cracked black pepper to taste

Combine the paprika, garlic powder, salt and pepper. Season raw chicken breast with the spice mixture. Coat a nonstick skillet with cooking spray and heat the skillet. Add the chicken and cook on medium heat until brown, turning once. Cover the pan and cook for 3 minutes more or until the chicken is fully cooked. Cool and cut into cubes.
Preheat the oven to 350 F. Place tortilla on a cookie sheet. Arrange the cubed chicken on the tortilla and top with black beans and mozzarella. Cover with the other tortilla and press down. Bake until the cheese is melted.
Cut the quesadilla into quarters and top with salsa and sour cream.

Nutritional Analysis: One serving equals: 255 calories, 3g fat, 35g carbohydrate, and 21g protein.
For more healthy recipes for your family you can visit http://www.efit-today.com/