Fresh Orange Granita

Ingredients
1 cup water
1/2 cup sugar
1 Tbsp grated orange zest
2 oranges, for serving
2 cups freshly squeezed orange juice (takes about 6 oranges)

Directions
In a small saucepan, bring water, sugar and zest to a boil. Reduce heat and simmer until sugar dissolves. About 3 minutes.

Pour orange juice into a large bowl and stir in sugar syrup. Pour mixture into a 9x13 inch baking pan. Freeze until solid around the edges, about 3 hours. With a fork, scrape ice crystals from the edges of pan into center. Freeze, scraping mixture about every 30 minutes until icy throughout, about 1 1/2 hours longer. Scoop granita into hollowed out orange halves, freeze until ready to serve.

Pomegranate Smoothie

Ingredients
1/3 cup silken tofu (about 3 oz)
1 cup frozen mixed berries
1/2 cup pomegranate juice
1 to 2 Tbsp honey
1/4 cup ice cubes

Directions
In a blender combine all ingredients and puree until smooth. Serve immediately.

Tex-Mex Tacos

Ingredients
4 large egg whites
salt and pepper
1 tsp vegetable oil
2 corn tortillas
1/4 cup salsa (homemade or store bought)
1/4 avocado, diced
2 scallions, thinly sliced
2 tsp fresh lime juice
chopped fresh cilantro (optional)

Directions
In a bowl, whisk together egg whites and 2 Tbsp water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a spatula until set, 2-3 minutes.
Wrap stacked tortillas in a damp paper towel and microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado and scallions. Sprinkle with lime juice and if desired, top with cilantro. Fold and serve.

Steak Tostadas with Cilantro Sour Cream

Ingredients
4 flour tortillas
1 cup shredded Manchego cheese
1 cooked flank steak, thinly sliced
2 cups cooked mushrooms
1 package (10 oz) frozen corn kernels, thawed and patted dry
4 scallions, thinly sliced
salt and pepper
1/2 cup reduced fat sour cream
1/4 cup chopped cilantro, plus more for garnish
2 Tbsp fresh lime juice, plus lime wedges for garnish

Directions
Preheat oven to 475. Line a large rimmed baking sheet with aluminum foil. Place tortillas on sheet (they may overlap) sprinkle with cheese and bake until the edges are golden, 4-6 minutes.
Meanwhile, in a large bowl, toss together steak, mushrooms, corn and scallions. Season with salt and pepper. Top tortillas with steak mixture and bake until warm, 6-8 minutes.
Meanwhile, in a small bowl, stir together sour cream, cilantro and lime juice. Season with salt and pepper. Serve tostadas topped with sour cream and garnished with cilantro and lime wedges.