Tilapia Tacos and Italian Fish Stew

Sorry about the delay in the postings, is it ok to blame daylight savings? This will be a two-fer, dinner for Saturday and then Sunday.

Saturday- Tilapia Tacos

Ingredients:
1 lb tilapia filets
1 pkg. taco seasoning (we used old el paso)
1 head iceberg lettuce, with the leaves carefully separated w/out tearing them
fresh salsa
low-fat sour cream
alfalfa sprouts

Cut the tilapia into 1-inch cubes and place in a non-stick saucepan on medium heat. Cook until fish is opaque and beginning to flake apart. Then, add the package of taco seasoning and 2/3 cup water. Cook until most of the water is evaporated (approx. 10 mins). Allow the tilapia to cool down to a lukewarm temperature.

Then, it's time to assemble the tacos! Take a leaf of iceberg lettuce (the largish ones work the best for this) and spoon some of the fish into the middle. Top with fresh salsa, a spoonful of sour cream, and sprouts. Carefully roll the lettuce around the filling, burrito-style, and enjoy!

Calorie Breakdown:
1/2 lb tilapia : 216 cals
1/2 package taco seasoning : 40 cals
4 tablespoons low-fat sour cream: 80 cals
4 ounces fresh salsa : 25 cals
3 large leaves iceberg lettuce: 10 cals

total: 371 cals

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Sunday- Italian Seafood Stew

ingredients:
2 tablespoons olive oil
2 medium carrots, sliced
2 medium celery stalks, sliced
1 small onion, chopped
1 clove garlic, finely chopped
1 (14.5 ounce) can no salt added stewed tomatoes, undrained
2 cups water
1 vegetable bouillon cube
1 small sweet potato, cut into 1/2 inch pieces
1/2 pound tilapia cut into 1/2 inch pieces
1/4 pound peeled and deveined raw medium shrimp
1 (15 ounce) can cannellini beans, rinsed and drained

Heat the 2 tablespoons olive oil over medium heat. Add carrots, celery, onion and garlic and cook until tender, stirring occasionally. Stir in tomatoes, water, bouillon, beans and sweet potato and heat to boiling. Reduce heat, cover and simmer about 15 minutes, adding water if consistency becomes too thick. Stir in fish and shrimp and heat to boiling. Reduce heat, cover and simmer about 10 minutes or until fish flakes easily with a fork. Add salt and pepper to taste.

Calorie Breakdown:
oil: 240 cals
carrots: 60 cals
celery: 20 cals
onion: 60 cals
garlic: 20 cals
veggie bouillon: 15 cals
sweet potato: 115 cals
1/2 lb tilapia: 216 cals
1/4 pound shrimp: 120 cals
15 oz. cannellini beans : 300 cals

cals for entire pot: 1166
pot makes 4 servings, so 291.5 cals per serving!

Note- this stew was insanely delicious! The original recipe called for a regular potato, which was substituted in this recipe for a sweet potato since it has more flavor and added vitamins. The flavor was reminiscent of a "brunswick stew", if a brunswick stew could be made with seafood. This is a very hearty, low-fat comfort food that's perfect for cold weather.