Monthly Archives: August 2014

Chopped Salads for the Win


When you don’t feel like making anything fancy, just grab anything in your fridge that you can chop up and grab it. I didn’t feel like more Mexi, but Craw did, so I made two different choppers. The star was the fat free jalapeno ranch, which I tried to make taste as close to Chuy’s as possible. Chuy’s jap ranch is the shiz, but most likely has mayo in it and it full of calories, so here is a less fatass version for you to enjoy.

Literally just blend it all together. If you want a thinner dressing, add a bit more water and blend until you get the right consistency. Here are the salad ingredents…

Mexicanish Chopped Salad

  • 2 cups chopped iceberg
  • 1/2 c. black beans
  • 1/2 c. sauteed corn
  • 1/2 c. chopped chicken
  • 1/4 ripe avocado
  • however much dressing you want

Toasted Quinoa spinach salad

  • 1/2 c. toasted quinoa (take cooked, cooled quinoa and saute in skillet with 1 tsp basil oil until crunchy)
  • 2 cups spinach, here’s best way to chop–I put a handful of spinach inside butter lettuce and chiffonade, like so
  • 1/4 ripe avocado
  • 1 tbs. low sugar craisins
  • 1 tbs. chopped candied pecans
  • 1 tbs. aged balsamic
  • 1 tsp. olive oil

**I use more of the balsamic because thick, aged balsamic is the bomb. The above salad is great with any protein, but filling on its own.


Oh, and I forgot to rant about Rosa’s in the previous post…. All my West Texas peeps will understand.

Dear Rosa’s,

I understand that the point of a restaurant is to turn a profit, but cutting corners in the queso fillage department is NOT the way. When I spend $40 on an order (for one…), I expect to have enough queso in the “bowl” of queso to have leftovers. When you make me finish off an entire bowl alone, it angers me. And also, wrap your tortillas in foil, not paper. It’s just common sense. And when I order 15 things and only 1 drink, I can hear the judgement in your tone when you repeat my order. I’m already judging myself on Fat Sunday (yes, capitalized the F in Fat, it makes sense), and I don’t need you to do it for me. I have mirrors and family for that. That being said, you da bestest, see you Sunday.

Yours today and Always,

Chubby Caroline

Skrimp Tacos for Skinny People


healthy never looked so good

healthy never looked so good

Looking back at my posts, it seems like I am always writing after a long weekend, and am either hungover or hungry. Truth be told, at this point in my life, it’s 100% true. If idiots would stop getting married, my life would probably be a bit less bloaty. Recently, my Sundays have been a Sophie’s choice deciding between Gattis and Dominos for lunch, and Texas Burger or Rosa’s for dinner. Obvioulsy Dominos wins, since the Tall City doesn’t have a Gatti’s that delivers, and Rosa’s usually wins because it’s closer. More of a Rosa’s rant after the actual recipe. So Fat Sunday leads to Meaty Monday, and we wind up trying to starve ourselves on Tiny Tuesday. I. HATE. Tiny Tuesday. So, to make up for eating something that didn’t have crust, a bun or queso, I made shrimp tacos, or more like shrimp lettuce wraps. Use butter lettuce, for two reasons: Butter in the name makes it sound more pleasant, and they already are taco shell shape (ish). Here’s the recipe for the shrimp, there’s enough for two plus leftovers the next day.

Mix the shrimp and seasonings and lime together and let it marinate in the fridge for 10 minutes–no longer, because the acid in lime juice will start to cook the shrimp. Heat oil in a skillet until hot. Add shrimp and saute for about 5-7 minutes until cooked through. Serve in lettuce cups with a slice of avocado and some poblano salsa, recipe here:

Beef it up with some fat free re-fried beans–I jazz mine up by adding some roasted garlic and ground pepper and blend it until smooth like Tex-Mex restaurants, and top with cotija cheese.