Blender Salsa


Blender Salsa

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Blender salsa might be THE BEST salsa and EASIEST salsa I’ve ever made.  Have you ever ate at Moe’s Mexican restaurant? It’s like a Qdoba Mexican Grill or Chipotle if you’ve never tried it before. They are known for their queso dip. I like their fresh salsas. This salsa almost reminds me of one of their salsas they have at their restaurant.  What I like most about this salsa is the only equipment needed to make this is a food processor/blender. No cooking on the stove top required. I’ll probably be bringing this to the lake this summer.

The first 3 ingredients you probably already have in your pantry too! Canned tomatoes and canned tomatoes with chiles.  I added in some cumin for some spice and then topped the salsa on top of some tostadas. I love tostadas. They’re an easy meatless meal to make and doesn’t require any use of pots and pans. Just warm the beans and shells in a microwave. :)

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My dog tried to get some too. :)

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  • 28 ounces whole or diced tomatoes
  • 1 12 ounce can diced tomatoes and chiles
  • 1 4 ounce can diced green chiles
  • optional: 1 jalapeño, seeded and finely diced
  • ⅔ cup cilantro, roughly chopped
  • juice of 1 lime (or more to taste)
  • ½ white onion, diced
  • ½ red onion, diced
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • salt + pepper to taste (for me this is about 3 teaspoons salt, 2 teaspoons pepper)

For the rest of the recipe, please visit Creme De La Crumb

Servings 10

Calories 25,  Fat 0.14g ,  Carbohydrate 4.67g , Fiber 1.6g, Protein 0.93g

Weight Watcher Points Plus: 0


Green Juice!

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I decided to hop on the green juice bandwagon like every one else is doing these days. One of things I wanted for Christmas was a juicer. So glad, I got one! The main reasons I decided to get a juicer was because I thought it would be easier to get all your fruits and vegetables in for a day. I’m terrible at getting fruits and vegetables in and this way I feel pretty good grocery shopping in the store these days buying kale, spinach, green apples, etc…. I’ve also been reading about juicing diets and have yet to try those, we’ve just been drinking them for a snack.

My juicer is a Breville. It works pretty well although it seems to have problems juicing kale. When I go to open it up you can see the kale still left in the juicer, because it didn’t get juiced well. I’ve tried just randomly adding different fruits and vegetables that I had lying around in the house in there, but lately I’ve just been following recipes.

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4 celery stalks
1 bunch kale
1 green apple
1 pear
1 lemon
1 chunk of ginger


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I didn’t add any sugar to these and they turned out great. All I did to make them was puree a bunch of grapes in the food processor and poured the liquid into popsicle molds. You COULD use already made grape juice, but that stuff is so full of sugar it woudldn’t be healthy and these ice pops would be 0 points plus because all I did was use fruit! How sweet is that? Super easy and a really healthy summer treat!

I’ve been wondering what you do when you take out all of the popsicles out of their molds. It helps to use some water in order to get them out of there, but what happens when you don’t want to keep on doing that? Do you wrap the popsicles in saran wrap? How do you store them so you don’t have to keep on running the popsicles under cold water in order to get them out all the time? If anyone has any suggestions that would be great!

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Homemade Grapesicles

1 pound of grapes red or green


In a food processor, blend all grapes together until they are smooth. Pour into popsicle molds. Freeze until they’re ready to serve.

Mango-Kiwi Sasla

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The last time I went to Whole Foods (Ben likes to call it Whole Paycheck, because it’s expensive), I ended up picking up this incredible mango salsa. It was so fresh, I ended up eating the whole container of it in one hour. It was THAT good, and money well spent.

It is sometimes hard to find a fresh mango where I live (that and every other type of Tropical fruit), and I’ve been thinking about using frozen mangos, but haven’t come to try that yet. Thinking frozen mangos would get kind of squishy and make the salsa go bad really fast. There is also canned mangos, but I need to go on a mission and hunt them down in every store in town. Don’t really feel like doing that. One thing I don’t like about mangos is the big pit that is in the center of it. I feel like that is all I’m paying for. You have to buy 4 or 5 mangos to get enough mango, to make the salsa. Kiwi was pretty cheap so I threw it in there with the mangos. This would be good over anything grilled or just with some chips.

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2 ripe mangos, chopped
2 kiwis, chopped
2 tablespoons of chopped red onion
2 tablespoons of cilantro
1 half of a lime, squeezed
1 half of a jalapeno, diced
salt and pepper, to taste


Cut and dice up all the fruit and vegetables and toss together in a bowl. Season with salt and pepper to taste.

Cauliflower “Rice”

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I’ve read about people replacing rice with ground up cauliflower so I decided to give it a try finally. It still has that cauliflower taste to it, but if you are looking to replace carbs in your diet this a good way to go. I don’t know if I can continue eating cauliflower because when I ate this with Trader Joe’s Mandarin orange chicken, I ended up having an asthma attack. Right after that, I googled can cauliflower cause asthma attacks and sure enough it was listed as a food that can cause that. I’ll have to ask my doctor about that when I go there next time.

If you don’t own a food processor, then this might be quite difficult to make. You just pulverize the cauliflower in a food processor until it looks like rice. The next thing I want to try making is the cauliflower pizza crust. That looks fantastic.

The best part about this is you can count it as 0 points plus per 1 cup.

Update: 4/2/2012 – WARNING: Cauliflower makes your house smell horrible! My house reeked this morning.

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1 head of cauliflower


Break up pieces of the cauliflower so that they can fit easier into the food processor. Pulse the cauliflower until it resembles rice.

Turkey Taquitos with Cranberry Salsa

I never used to like leftovers until I met Ben. There are some leftovers I will not eat like fried foods. Thanksgiving leftovers are the best because you can do a lot of different things with them.  This is from a turkey breast I made on Friday night. I had all the ingredients besides the stuff to make the cranberry salsa. I’m never really a fan of cranberry sauce, but this salsa changed my mind about cranberry sauce. It was delicious. Sweet and Spicy at the same time. It would make a great appetizer served with some chips on top of some cream cheese or just good over some turkey breast.

These taquitos were really good too. I decided to bake them instead of fry them. The only problem I had with them was the corn tortilla falling apart. I think next time I make these, I’m going to use wonton wrappers instead. The wonton wrappers seem to hold together better than corn tortillas do. You can make these with chicken even if you’re not a turkey fan.  A Mexican Thanksgiving sounds like a good idea to me? Doesn’t it. ;) Thanks Melissa. Another good recipe from you that I like. Oh Yah, if baking bake at 450 for about 15 minutes. Use Cooking spray to get the taquitos brown and crisp.

Right now I’m watching Food Network’s Thanksgiving special. I’m definitely going to ask for some leftover Turkey next Thursday to make leftovers with. :)

Calories 107 | Fat 3.51g | Carbohydrate 12.66g | Fiber 1.9g | Protein 6.7g

Servings 18 : 1 taquito

Points Plus Value: 3

Ingredients from Melissa D’ Arabian

  • 2 cups plus 1 tablespoon vegetable oil
  • 1/2 white onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon minced jalapeno
  • 1 1/2 cups shredded turkey
  • 1 1/2 cups shredded jack cheese
  • 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
  • Kosher salt and freshly ground black pepper
  • 18 white or yellow corn tortillas
  • Serving suggestion: Serve with Cranberry Salsa, recipe follows
  • Special equipment: toothpicks


Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.

Warm the tortillas in the microwave for 10 seconds so they are pliable.

Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.

Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.

Servings 18

Calories 16 | Fat 0.02g | Carbohydrate 3.72g | Fiber 0.3g | Protein 0.15g

Points Plus: 0 For Salsa

Cranberry Salsa

  • 1/2 cup canned whole cranberry sauce
  • 1/4 cup chopped fresh cilantro leaves
  • Zest and juice of 1 lime
  • 1 jalapeno, coarsely chopped
  • 1/2 white onion coarsely chopped, covered and microwaved for 1 minute
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
  • Kosher salt and freshly ground black pepper

Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.

Zero Point Mexican Soup

This was not one of my favorite recipes. It wasn’t filling at all like most other soups. That is probably why they call it 0. Sorry, Weight Watchers.


2 cups fresh green snap beans, cut into bite-size pieces
3 cloves fresh garlic, minced
2 small zucchini, cubed
1 cup tomatillos, chopped
1 medium jalapeno pepper, finely chopped
14 oz canned diced tomatoes, Mexican-style preferred
½ medium poblano chili pepper
1 medium Spanish onion, chopped
1 medium green pepper, chopped
½ tsp cumin
1 tsp fresh oregano
6 cups vegetable broth
2 roasted red peppers packed in water
1 Tbsp chipotle peppers in adobo sauce
¾ tsp salt
2 Tbsp fresh lime juice
½ cup fresh, chopped cilantro
Put snap beans, garlic, zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot. Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in salt, lime juice and cilantro. Serve and enjoy! Makes 12 servings.
Serving Size = 1 cup
Each Serving = 0 Weight Watchers Points