After moving back to the east coast from California it was hard to find a really good salsa. Not a lot of Mexican restaurants around here, and most of the stuff the supermarkets offer are overly sweet and not worth it. So I came up with this recipe which also happens to fulfill the requirements of Weight Watchers Simply Filling /Core foods, as long as you don’t eat it with chips. (Other serving suggestions offered below.)
8 oz can of diced tomatoes (I used canned most of the year when the really good farmers market ones are out of season)
1 jalepeno pepper, diced (without seeds is milder. include the seeds if you want it super hot)
1/2 green bell pepper diced
one small white onion diced
handful of fresh cilantro leaves chopped finely
juice of half a lime
half teaspoon garlic salt
sea salt to taste
pinch of white sugar to taste (I often omit this)
Combine all the ingredients in a big bowl and toss them until well combined. Taste and adjust flavorings. Refrigerate. Best after a day in the fridge after all the flavors have a chance to combine.
To keep it Simply Filling / Core, enjoy this as a salad dressing, a topping for fish, or as a dip for fresh celery or cauliflower (or baby carrots or raw snow peas pictured here).
Lunch is often my favorite meal of the day because I don’t have to cater to anyone else’s picky palates. And I can cook something healthy and delicious. I live with a husband and two boys and it is impossible to please everyone. For lunch I only have to please myself.
So today I pulled one of my precious Arctic Char fillets out of the freezer. These fish are farmed in Iceland and are on deemed okay to eat by the Monterey Bay Aquarium Seafood Watch which keeps an eye on sustainable fishing practices. And they are delicious. A salmon flavor but milder and fattier. But fattier in that good way — lots of Omega 3 oils.
This entire meal fulfilled the requirements of the Weight Watchers Simply Filling Technique.
I sprayed a small pan with PAM, sprinkled the fillet with Mrs. Dash and sea salt. After the pan was very hot I seared this arctic char fillet on both sides and then turned down the heat and put a pan lid on top to let it finish cooking.
I peeled and diced two celeriac and two turnips and boiled them until tender and then pureed them with an immersion blender and mixed in some fat free plain Greek yogurt and garlic salt.
I steamed (in the microwave) some kale broccoli ( actually a variety of kale) that I’d blanched and frozen last week.
Then I put it all together and garnished with a dollop of fat free plain Greek yogurt.