Here's three Cinco de Mayo recipes that won't leave you stuffed with guilt, so go out and fiesta on!
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ALI'S LOW-CAL MARGARITA
Crystal Light Margarita Mix
In a large pitcher, add the crystal light mix, 8 cups of cold water, 1-1/2 cups of Diet Sprite , juice from a whole lime, and ice.Rim your margarita glass with salt (the crystal light mixture is very sweet so the salt helps to cut it). Measure 2-3 ounces of tequila in your glass and top with crystal light mix.
CORECAMPER.COM SINGLE HEALTHY 7 LAYER DIPS
Greek Yogurt (plain) seasoned with Mrs Dash "Chipotle" Seasoning (this seasoning is considered a "layer"!)
Take individual plastic cups and add a thin layer of each. Serve with whole grain chips
CORECAMPER MINI MEXICAN PIZZAS
3-4 large whole wheat tortillas, or enough to cut out 12 small circles (I prefer LaTortilla brand)
1 cup lean ground turkey
1/2 cup salsa of choice
2 tsp dry taco seasoning
1/2 cup low-fat refried beans
1/2 cup low-fat shredded mexican blend or 2% cheddar cheese
Optional toppings: sliced black olives, shredded lettuce, low fat sour cream, chopped tomatoes
Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
Start by laying each tortilla out individually on a flat surface, and use an empty can, glass cup, or cookie cutter to cut 3-4 medium circles out of each wrap.
Press each wrap circle into muffin tin using your fingers. (Note: it doesn’t have to cover the entire side of the tin, it should just fit snuggly!)
Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, and refried beans. Stir until well combined.
Scoop 1/8th cup of meat mixture into each wrap
Top with shredded cheese, (dividing evenly between each pizza), and olives if desired.
Bake in pre-heated oven for 12-15 minutes, or until cheese is melted.
Wait for mini Mexican pizzas to cool, and remove from muffin tin using a fork or knife. Pizza’s should pop out with ease!
Serve with a side of salsa, low fat sour cream, chopped tomatoes, and/or shredded lettuce if desired!