Recipe of the Month
Black Bean & Salmon Tostadas
Pickled jalapeņos, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa.
Makes: 4 servings, 2 tostadas each
Active Time: 25 minutes
Total Time: 25 minutes
- 8 6-inch corn tortillas
- Canola oil cooking spray
- 1 6- to 7-ounce can boneless, skinless wild Alaskan salmon, drained
- 1 avocado, diced
- 2 tablespoons minced pickled jalapeņos, plus 2 tablespoons pickling juice from the jar, divided
- 2 cups coleslaw mix (see Tip) or shredded cabbage
- 2 tablespoons chopped cilantro
- 1 15-ounce can black beans, rinsed
- 3 tablespoons reduced-fat sour cream
- 2 tablespoons prepared salsa
- 2 scallions, chopped
- Lime wedges (optional)
- Position racks in upper and lower thirds of the oven; preheat to 375°F.
- Coat tortillas on both sides with cooking spray. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes.
- Combine salmon, avocado and jalapeņos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl. Process black beans, sour cream, salsa and scallions in a food processor until smooth. Transfer to a microwave-safe bowl. Cover and microwave on High until hot, about 2 minutes.
- To assemble tostadas, spread each tortilla with some bean mixture and some salmon mixture and top with the cabbage salad. Serve with lime wedges, if desired.
Tips & Notes
- Kitchen tip: Look for convenient preshredded cabbage-and-carrot "coleslaw mix" near other prepared vegetables in the produce section of the supermarket.
Per serving: 319 calories;
11 g fat (2 g sat , 6 g mono );
16 mg cholesterol; 43 g carbohydrates;
0 g added sugars; 16 g protein; 12 g fiber; 352 mg sodium; 670 mg potassium.
Vitamin C (60% daily value), Folate (27% dv), Potassium (19% dv), Iron (18% dv), source of omega-3s.
Carbohydrate Servings: 2
2 starch, 1 1/2 lean meat, 1 1/2 fat
Congratulations to the 2013 Champion
World Rowing Challenge participants.
This is the fourth year
in a row for our team
to obtain this title.
The World Rowing Challenge was held March 15 through April 15, 2013.
The Fitness Pointe Rowing Team had 291 participants and rowed 25,922,820 meters placing 1st overall in the competition.
Judy Abbott, Franco Molinaro, Cindy White, Gary DeYoung and Tom Heitz rowed over 1 million meters.
There were 6 participants that rowed over 500,000 meters and 22 participants that rowed over 200,000 meters. Great job team!
The winner of the rowing grand prize (Six Free Months Dues) is Tom Heitz.
Zumba Song of the Month
Personal Trainer Spotlight
*B.A. in Dance
*Certified Pilates Instructor
*Personal Trainer since 2007
Training Philosophy: I think anyone can achieve good health and wellness, if you are dedicated and strive to reach your ultimate goal while utilizing all resources available.
Exercise of the Month
Roll Back Variation