2 pounds medium shrimp
2 10-oz. cans cream of shrimp soup
1 cup salsa (use your favorite)
1 cup sour cream
2 cups Monterey Jack cheese, grated
One quarter cup fresh cilantro, chopped
One quarter cup shallots, peeled and chopped
One half tsp. ground cumin
1 tsp. chili powder
1 Tbsp. lemon juice
8 flour tortillas

Boil shrimp until they just turn pink, allow to cool. When shrimp are cooled peel them. Combine 1 can of cream of shrimp soup, salsa, sour cream, 1 cup of the Monterey Jack cheese, cilantro, shallots, cumin, chili powder and lemon juice in a saucepan and heat thoroughly. Add shrimp and heat for a couple more minutes. In a separate pan heat the other can of cream of shrimp soup and 1 cup of Monterey Jack cheese until cheese melts. Warm tortillas by placing them in a warm oven for several minutes. Place about one quarter cup shrimp mixture on each tortilla and roll up. Place tortillas in a baking dish and pour soup and cheese mixture over them. Bake in a 350-degree oven for about 25 minutes.

The Skinny: Use a reduced fat cream of shrimp soup if you can find it. Use low fat sour cream and low fat cheese. Use fat free tortillas; we have used them often and they are very good.

Spicy Mexican Salad

1 head Romaine lettuce, torn into bite-sized pieces
1 small red onion, sliced
1 pint cherry tomatoes
1 avocado, peeled pitted and diced
1 seedless cucumber, sliced
2 oranges, peeled and sliced
One half cup goat cheese, crumbled
One third cup olive oil
One half cup orange juice
2 serrano chiles, chopped
1 Tbsp. orange zest
1 tsp. ground coriander

Combine first 7 ingredients in a large bowl and toss. Combine last 5 ingredients in a cruet and shake well to make dressing. Just before serving, dressing pour over salad and toss.

The Skinny: Not much you can do here. The goat cheese is lower in fat than most other cheeses.