You may be wondering how you're going to get through lent without eating meat on Friday and what you can substitute that for. Whatever rules your family lives by, we thought we could help you stick to some of them with a few recipes. Dietician with H-E-B, Marcie Perez, showed our Action 4 Sunrise viewers a few simple and healthy creations to get through the 40 day period. From a hearty Black Bean Salad to some Sweet Salsa Shrimp Tacos, your family will be all smiles around the dinner table.
Black Bean SaladPrep Time: 15 minutes
Ingredients1 can, 15 oz, HEB no salt added Black Beans1 can, 15 oz, HEB Kidney Beans1 lime, juiced 1/2 cup fresh cilantro, chopped1 small shallots, finely diced 1/2 T. HEB extra virgin olive oil 3/4 tsp. HEB ground cumin 1/4 tsp. salt 1/4 tsp. ground black pepper1 large avocado
Instructions1. Drain and rinse beans in a colander over the sink.2. In a large bowl, toss together beans, lime juice, cilantro, shallots, olive oil, ground cumin, salt, and pepper until well combined.3. Dice avocado into 1/2 inch pieces and toss in with the beans salad just before serving.
Nutrition InformationMakes 4 servingsCalories: 258| Total Fat: 9g| Saturated Fat: 2g| Sodium: 115mg| Carbohydrates: 40g| Dietary Fiber: 12.5 g| Protein: 12.5g
Sweet Salsa Shrimp TacosPrep Time: 10 minutesCook Time: 10 minutes
Ingredients2 tsp. H-E-B canola oil2 cloves of garlic, minced1 lb. Extra Jumbo White Shrimp, shelled Ground black pepper4 oz. H-E-B pico de gallo1 1/2 T. Hill Country Fare pineapple preserves1 key lime, juiced8 HEB yellow corn tortillas1 large avocado, thinly sliced
Instructions1. Bring a large skillet to Medium heat. Heat oil through and saut garlic for 2 minutes.2. Roughly chop shrimp into bite-sized pieces. Add shrimp to skillet and cook about 3 minutes on each side. Season with pepper to taste.3. Toss pineapple preserves, pico de gallo, and lime juice to skillet and coat shrimp in sauce. Cook the sauce for 2 minutes, and then remove from heat.4. Wrap tortillas in a damp paper towel and microwave for 30 seconds, or until heated through.5. Fill each tortilla with about 1/4 cup of shrimp filling, top with a slice of avocado if desired, and enjoy.
Nutrition InformationMakes 4 servings, 2 tacosCalories: 315| Total Fat: 8g| Saturated Fat: 1.5g| Sodium: 220mg| Carbohydrates: 45g| Dietary Fiber: 5g| Protein: 23g