Spinach and Strawberry Salad w/ Strawberry Vinaigrette
Ingredients
1 (12 oz) pkg Baby Spinach (washed and dried well)
1 pint Strawberries (washed and cut into wedges)
1/4 cup Sliced Almonds (toasted)
2 tbs Goat Cheese (*optional)
3 tbs Strawberry Jam
1 tbs minced Shallot
1 1/2 tbs Balsamic Vinegar
4-5 tbs Extra Virgin Olive Oil (use your own judgment on consistency)
Salt/pepper
Preparation
Combine jam, minced shallot, balsamic vinegar, olive oil, and whisk together until combined well, add salt and pepper to taste. In a large salad bowl add 1/2 the salad dressing, then add washed and dried spinach, strawberries, and toasted almonds (*toast on stove in dry skillet or in oven for a few minutes). Mix well until dressing coats everything, if not enough dressing, add more. Top with goat cheese if using and enjoy!
Note: This a nice summer salad, add some cooked chicken breast and make it a meal.
Also, if you don't like making dressing, feel free to use your favorite store bought vinaigrette. That will work too.
Saturday, February 20, 2010
Monday, February 15, 2010
Spaghetti w/Broccoli (Lemon,Garlic & Basil)
Ingredients
1 lb box Whole Grain Spaghetti (Cooked to al dente, reserve pasta water)
1 large bag Frozen Cut Broccoli (or fresh broccoli, cut up)
1 Lemon (zest and juice)
Olive Oil
1-2 Tbs Butter of Margarine
7-8 cloves Garlic
Salt/Pepper
Fresh Basil
Fresh Thyme (*optional)
Grated Pecorino Cheese (*optional)
Preparation
Put large pot of water on to cook spaghetti and cook spaghetti according to box directions. Meanwhile, peel garlic cloves, chop about 4-5 cloves of garlic, leaving 2-3 cloves whole. Pour about 3 tbs of olive oil in large saute pan, add whole garlic, cook garlic until lightly brown to infuse oil. (*Note: If you decide to use thyme, I put a couple of branches in oil to infuse it too). When garlic (and thyme) is browned, remove and discard it. Add 1 tbs of butter/margarine,cut up broccoli and chopped garlic to pan (*Note: If not moist enough add a little more butter/margarine), add the zest of one lemon, salt and pepper to taste (*and chopped thyme is using it). Cook until broccoli gets slightly tender, but not mushy. Add cooked spaghetti to broccoli pan, squeeze juice of lemon and add about 1-2 tbs chopped up fresh basil, toss to mix. Add some pasta water to moisten if a little dry and more salt and pepper if needed. *Note: We like to add some pecorino cheese for taste and texture.
This is my daughter's favorite, she absolutely loves this one. It is very tasty and satisfying. And it's also another meatless one for you vegetarians out there!
Ingredients
1 lb box Whole Grain Spaghetti (Cooked to al dente, reserve pasta water)
1 large bag Frozen Cut Broccoli (or fresh broccoli, cut up)
1 Lemon (zest and juice)
Olive Oil
1-2 Tbs Butter of Margarine
7-8 cloves Garlic
Salt/Pepper
Fresh Basil
Fresh Thyme (*optional)
Grated Pecorino Cheese (*optional)
Preparation
Put large pot of water on to cook spaghetti and cook spaghetti according to box directions. Meanwhile, peel garlic cloves, chop about 4-5 cloves of garlic, leaving 2-3 cloves whole. Pour about 3 tbs of olive oil in large saute pan, add whole garlic, cook garlic until lightly brown to infuse oil. (*Note: If you decide to use thyme, I put a couple of branches in oil to infuse it too). When garlic (and thyme) is browned, remove and discard it. Add 1 tbs of butter/margarine,cut up broccoli and chopped garlic to pan (*Note: If not moist enough add a little more butter/margarine), add the zest of one lemon, salt and pepper to taste (*and chopped thyme is using it). Cook until broccoli gets slightly tender, but not mushy. Add cooked spaghetti to broccoli pan, squeeze juice of lemon and add about 1-2 tbs chopped up fresh basil, toss to mix. Add some pasta water to moisten if a little dry and more salt and pepper if needed. *Note: We like to add some pecorino cheese for taste and texture.
This is my daughter's favorite, she absolutely loves this one. It is very tasty and satisfying. And it's also another meatless one for you vegetarians out there!
Sunday, February 14, 2010
Margherita Pizza
Ingredients
Boboli Whole Wheat Pizza Crust
1 (14.5 oz) can Diced Tomatoes (drain & squeeze excess juice)
1 pkg Fresh Mozzarella (I use Belgioioso)
Fresh Basil (Chiffonade (pile leaves up, roll them, slice them))
Oregano
Olive Oil
Preparation
Note: The canned tomatoes come in flavors. I like the basil, garlic, and oregano one. Pick whatever flavor you would like.
Make sure to drain and really squeeze out all the liquid from the tomatoes, even use some paper towel to finish drying them. Brush a little olive oil on crust, then spread tomatoes on crust. Sprinkle the basil over the tomatoes and top with fresh mozzarella. Sprinkle some oregano on top. Bake according to Boboli instructions (I bake directly on rack for crispy pizza). When done cooking, brush the edge of crust with a little olive oil. Let cool a bit, slice it up, and enjoy!
This a healthier kind of pizza, and when I crave pizza, this is what I make now....It really is pretty easy. Feel free to add other toppings, such as some veggies.....make it your own!
Ingredients
Boboli Whole Wheat Pizza Crust
1 (14.5 oz) can Diced Tomatoes (drain & squeeze excess juice)
1 pkg Fresh Mozzarella (I use Belgioioso)
Fresh Basil (Chiffonade (pile leaves up, roll them, slice them))
Oregano
Olive Oil
Preparation
Note: The canned tomatoes come in flavors. I like the basil, garlic, and oregano one. Pick whatever flavor you would like.
Make sure to drain and really squeeze out all the liquid from the tomatoes, even use some paper towel to finish drying them. Brush a little olive oil on crust, then spread tomatoes on crust. Sprinkle the basil over the tomatoes and top with fresh mozzarella. Sprinkle some oregano on top. Bake according to Boboli instructions (I bake directly on rack for crispy pizza). When done cooking, brush the edge of crust with a little olive oil. Let cool a bit, slice it up, and enjoy!
This a healthier kind of pizza, and when I crave pizza, this is what I make now....It really is pretty easy. Feel free to add other toppings, such as some veggies.....make it your own!
Roasted Veggie Pocket
Ingredients
1 medium Eggplant
1 Red Pepper
1 Green Pepper
1 medium Red Onion
1 medium Zucchini
Olive Oil
Salt/Pepper
Thyme
Oregano
Basil
4-6 whole Garlic Cloves
Whole Wheat Pita Bread
Hummus *optional
Preparation
Preheat oven to 450 degrees. Wash all veggies. Leave skin on eggplant and zucchini. Slice all veggies about 1/4 inch thickness. Put in large mixing bowl, add whole garlic cloves, salt and pepper to taste, add herbs (dried and/or fresh both work and I use about 1/2 -3/4 tsp of each, it depends, fresh herbs you need less of, use your own judgment), and toss well to coat everything evenly with seasonings. When everything is evenly coated, drizzle with olive oil (just enough to coat veggies, not saturate) and mix everything up again. Spread in a large or use 2 medium baking sheets and roast in preheated oven for about 30 min. Depending on your oven you may need to go up to 40 min. Just until veggies are tender, but not mushy. Remove from oven and let cool for few and remove whole garlic cloves. Meanwhile I take some ready made hummus and dilute with a little water so I can pour it, but not too thin. Cut pita's in half, fill with veggies, and top with hummus sauce. *My daughter smashes the roasted whole garlic gloves and spreads inside pita for extra flavor.
Note: I was surprised at how much my meat loving husband enjoyed this. You can also roast some tomatoes on a separate baking sheet for about 15-20 minutes and add them too. Whatever veggies you decide to use, I'm sure it will be delicious! There's something about roasting veggies that really bring out their flavor. Enjoy!
Ingredients
1 medium Eggplant
1 Red Pepper
1 Green Pepper
1 medium Red Onion
1 medium Zucchini
Olive Oil
Salt/Pepper
Thyme
Oregano
Basil
4-6 whole Garlic Cloves
Whole Wheat Pita Bread
Hummus *optional
Preparation
Preheat oven to 450 degrees. Wash all veggies. Leave skin on eggplant and zucchini. Slice all veggies about 1/4 inch thickness. Put in large mixing bowl, add whole garlic cloves, salt and pepper to taste, add herbs (dried and/or fresh both work and I use about 1/2 -3/4 tsp of each, it depends, fresh herbs you need less of, use your own judgment), and toss well to coat everything evenly with seasonings. When everything is evenly coated, drizzle with olive oil (just enough to coat veggies, not saturate) and mix everything up again. Spread in a large or use 2 medium baking sheets and roast in preheated oven for about 30 min. Depending on your oven you may need to go up to 40 min. Just until veggies are tender, but not mushy. Remove from oven and let cool for few and remove whole garlic cloves. Meanwhile I take some ready made hummus and dilute with a little water so I can pour it, but not too thin. Cut pita's in half, fill with veggies, and top with hummus sauce. *My daughter smashes the roasted whole garlic gloves and spreads inside pita for extra flavor.
Note: I was surprised at how much my meat loving husband enjoyed this. You can also roast some tomatoes on a separate baking sheet for about 15-20 minutes and add them too. Whatever veggies you decide to use, I'm sure it will be delicious! There's something about roasting veggies that really bring out their flavor. Enjoy!
Saturday, February 13, 2010
Tuna Salad Plate
Ingredients
1 pkg of Salad Mix (your favorite)
Grape Tomatoes
Cucumber (Sliced *I use English cucumbers)
1 can Sliced Black Olives
1 (5oz) can of Solid Light Tuna in olive oil (Drained well *I use Genova)
FF or Light Balsamic Dressing
Preparation
Just make salad according to personal taste. Flake tuna over salad (1/2 a can is a serving), and drizzle with balsamic dressing.
Note: This is another family favorite, especially on a hot summer day. I make this for dinner because I try to avoid heavy carbs at night.
Ingredients
1 pkg of Salad Mix (your favorite)
Grape Tomatoes
Cucumber (Sliced *I use English cucumbers)
1 can Sliced Black Olives
1 (5oz) can of Solid Light Tuna in olive oil (Drained well *I use Genova)
FF or Light Balsamic Dressing
Preparation
Just make salad according to personal taste. Flake tuna over salad (1/2 a can is a serving), and drizzle with balsamic dressing.
Note: This is another family favorite, especially on a hot summer day. I make this for dinner because I try to avoid heavy carbs at night.
California BLT
(at least that's what I heard this sandwich is called)
Ingredients
1 lb Turkey Bacon
Lettuce (Cut up)
Tomato (Sliced)
Avocado
Whole Wheat Bread
Fat Free or Lite Mayonnaise
Lime
Preparation
Cook bacon until crispy. Cut up avocado and squeeze lime juice on it to prevent browning. Toast bread if so desired and build your BLT and add avocado and mayo.
Note: I love this sandwich! It makes for a very filling lunch, with some carrot, celery, and cucumber strips on the side.
(at least that's what I heard this sandwich is called)
Ingredients
1 lb Turkey Bacon
Lettuce (Cut up)
Tomato (Sliced)
Avocado
Whole Wheat Bread
Fat Free or Lite Mayonnaise
Lime
Preparation
Cook bacon until crispy. Cut up avocado and squeeze lime juice on it to prevent browning. Toast bread if so desired and build your BLT and add avocado and mayo.
Note: I love this sandwich! It makes for a very filling lunch, with some carrot, celery, and cucumber strips on the side.
Pizza Burgers
Ingredients
1 lb Lean Ground Turkey
1 tbs Italian Seasoning
1 tbs Tomato Paste (You buy in tube & store in fridge)
1 Small Onion (Chopped well)
3 Cloves Garlic (Use Garlic Press or Mince)
Low Fat Mozzarella Cheese (Slices)
Spaghetti Sauce (Whatever your favorite is)
Preparation
Add first 5 ingredients and mix well. Form into burgers. Broil or grill until cooked through. Top with mozzarella and spaghetti sauce.
Note: I like to grill onions, peppers, eggplant, all kinds of veggies and add them too. Makes it even more healthier. The husband likes to add pepperoni. Have fun with it and make it your own!
Ingredients
1 lb Lean Ground Turkey
1 tbs Italian Seasoning
1 tbs Tomato Paste (You buy in tube & store in fridge)
1 Small Onion (Chopped well)
3 Cloves Garlic (Use Garlic Press or Mince)
Low Fat Mozzarella Cheese (Slices)
Spaghetti Sauce (Whatever your favorite is)
Preparation
Add first 5 ingredients and mix well. Form into burgers. Broil or grill until cooked through. Top with mozzarella and spaghetti sauce.
Note: I like to grill onions, peppers, eggplant, all kinds of veggies and add them too. Makes it even more healthier. The husband likes to add pepperoni. Have fun with it and make it your own!
Taco Burgers
Ingredients
1 lb Lean Ground Turkey
1 pkg Taco Seasoning
1 small can diced green chilis
1/2 cup sliced black olives
Low Fat Cheddar Cheese (Sliced)
Salsa
Low Fat Sour Cream (*optional)
Lettuce
Tomatoes
Preparation
Mix taco seasoning, green chilis, and olives in ground turkey. When mixed well, form burgers. Broil or grill until cooked to your liking. Add cheese, lettuce, and tomatoes. Serve with sour cream and salsa.
Note: This is another family pleaser....when summer rolls around and we grill more, I like to make burgers fun and in different ways. Hope you enjoy!
Ingredients
1 lb Lean Ground Turkey
1 pkg Taco Seasoning
1 small can diced green chilis
1/2 cup sliced black olives
Low Fat Cheddar Cheese (Sliced)
Salsa
Low Fat Sour Cream (*optional)
Lettuce
Tomatoes
Preparation
Mix taco seasoning, green chilis, and olives in ground turkey. When mixed well, form burgers. Broil or grill until cooked to your liking. Add cheese, lettuce, and tomatoes. Serve with sour cream and salsa.
Note: This is another family pleaser....when summer rolls around and we grill more, I like to make burgers fun and in different ways. Hope you enjoy!
Taco Pizza
Ingredients
Boboli Whole Wheat Pizza Crust
1 (16oz) jar of Salsa
1 lb Lean Ground Turkey
1 pkg Taco Seasoning
1 pkg Low Fat Shredded Cheddar Cheese (or mexican, or cheddar jack)
1 can Black Olives (Sliced, *optional)
Lettuce (chopped or shredded)
Tomatoes (Seeded and juiced, and chopped)
Low Fat Sour Cream (*optional)
Olive Oil
Preparation
Cook ground turkey until cooked through, drain if needed, add taco seasoning and 3/4 cup of water, simmer until water is cooked out. Meanwhile, spread enough salsa on crusts to coat well, then add taco meat on top of that, add sliced olives if so desired, and then top off with cheese. Bake according to Boboli pizza instructions (I prefer directly on rack for crispy pizza). When done baking, brush crust with a little olive oil. Let cool a little bit, cut up, and serve warm with lettuce and tomatoes on top, and sour cream if so desired.
Note: There is usually enough taco meat to do 2 pizzas. Or save the extra meat for tacos the next day. The first time I made this my family went crazy over it. Sorry if my measurements aren't exact enough for you. I don't really measure when I cook. Just use your own judgment and I'm sure it will come out great.
Ingredients
Boboli Whole Wheat Pizza Crust
1 (16oz) jar of Salsa
1 lb Lean Ground Turkey
1 pkg Taco Seasoning
1 pkg Low Fat Shredded Cheddar Cheese (or mexican, or cheddar jack)
1 can Black Olives (Sliced, *optional)
Lettuce (chopped or shredded)
Tomatoes (Seeded and juiced, and chopped)
Low Fat Sour Cream (*optional)
Olive Oil
Preparation
Cook ground turkey until cooked through, drain if needed, add taco seasoning and 3/4 cup of water, simmer until water is cooked out. Meanwhile, spread enough salsa on crusts to coat well, then add taco meat on top of that, add sliced olives if so desired, and then top off with cheese. Bake according to Boboli pizza instructions (I prefer directly on rack for crispy pizza). When done baking, brush crust with a little olive oil. Let cool a little bit, cut up, and serve warm with lettuce and tomatoes on top, and sour cream if so desired.
Note: There is usually enough taco meat to do 2 pizzas. Or save the extra meat for tacos the next day. The first time I made this my family went crazy over it. Sorry if my measurements aren't exact enough for you. I don't really measure when I cook. Just use your own judgment and I'm sure it will come out great.
Friday, February 12, 2010
Breakfast Parfait
Ingredients
1 cup Low Fat Yogurt
1 cup Berry/Fruit
1/2 cup Granola
Cinnamon
Preparation
Step 1: Layer 1/2 cup of yogurt, 1/2 cup of berries/fruit, 1/4 granola, sprinkle granola w/ a dash of cinnamon.
Repeat the first step and enjoy!
Note: Have fun experimenting with different combination of yogurts, fruits, and granola.....it's fun and delicious.
Ingredients
1 cup Low Fat Yogurt
1 cup Berry/Fruit
1/2 cup Granola
Cinnamon
Preparation
Step 1: Layer 1/2 cup of yogurt, 1/2 cup of berries/fruit, 1/4 granola, sprinkle granola w/ a dash of cinnamon.
Repeat the first step and enjoy!
Note: Have fun experimenting with different combination of yogurts, fruits, and granola.....it's fun and delicious.
Turkey Burgers w/ Spinach and Turkey Bacon
Ingredients
2 1/2-3 lbs Lean Ground Turkey
1 10 oz pkg Frozen Chopped Spinach (Thawed and squeeze out excess liquid)
1/2 lb Turkey Bacon (Cooked well and chopped)
1 pkg Lipton Beefy Onion Soup
1-2 tsp Worcestershire Sauce
Low Fat Cheese (optional)
Whole Wheat or Whole Grain Rolls
Preparation
Mix the first 5 ingredients. When mixed well, roll into 12 meatballs, then press into hamburgers.
Broil or grill until meat is thoroughly cooked, top with cheese if so desired. Serve on roll with
whatever topping you like. Enjoy!
NOTE: My 9 year son absolutely loves these. He can be a picky eater, but he'd rather have these
then a regular burger. One batch makes 12 burgers, so I make them and freeze them for future
use.
Ingredients
2 1/2-3 lbs Lean Ground Turkey
1 10 oz pkg Frozen Chopped Spinach (Thawed and squeeze out excess liquid)
1/2 lb Turkey Bacon (Cooked well and chopped)
1 pkg Lipton Beefy Onion Soup
1-2 tsp Worcestershire Sauce
Low Fat Cheese (optional)
Whole Wheat or Whole Grain Rolls
Preparation
Mix the first 5 ingredients. When mixed well, roll into 12 meatballs, then press into hamburgers.
Broil or grill until meat is thoroughly cooked, top with cheese if so desired. Serve on roll with
whatever topping you like. Enjoy!
NOTE: My 9 year son absolutely loves these. He can be a picky eater, but he'd rather have these
then a regular burger. One batch makes 12 burgers, so I make them and freeze them for future
use.
Healthy Falafel Recipe
This recipe I found online, made it, and loved it. Hope you enjoy it too!
Note: I omitted the cilantro, because I do not care for the flavor.
Ingredients – Falafel Pockets
* Whole-wheat or high-fiber pitas
* One 15-oz. can chickpeas, well drained
* 1 onion, very finely chopped (I used red onion because I like the color/flavor better)
* 1/4 cup whole-wheat flour
* 3 tbsp. finely chopped fresh parsley
* 1 1/2 tbsp. chopped garlic
* 1 tbsp. chopped fresh cilantro
* 1/2 tbsp. ground cumin
* 3/4 tsp. salt
* 1/2 tsp. baking powder
* 1/4 tsp. lemon juice
* 1/8 tsp. paprika, or more to taste
* black pepper, to taste
* Two 2-second sprays olive oil nonstick spray
* Baby spinach
* Diced tomatoes
Ingredients – Sauce
Note: The hungrygirl site has a good recipe for the sauce (made with yogurt). I found that you can create a great sauce from pre-made hummus – super simple, low calorie and tasted great! I only have 2 ingredients for the sauce: 1) Pre-made hummus – I LOVE Trader Joe’s hummus dip and 2) water
Directions
1. Preheat oven to 375 degrees.
2. Place all ingredients for falafel (except for the pitas, baking powder, and nonstick spray) in a food processor, and give them a good chop. Transfer into a bowl, add the baking powder and stir together. Using a potato masher, mash any big chunks that remain – Mixture should remain slightly chunky, not smooth.
3. Spray a baking sheet thoroughly with a 2-second spray of olive oil nonstick spray.
4. One at a time, take spoonfuls of mixture in your hands and form 15 balls, each about the size of a ping pong ball, and gently place them on the baking sheet. Spray the top of each ball with olive oil nonstick spray, for a total of about a 2-second spray.
5. Bake in the oven for 15 minutes. Meanwhile, combine 2 parts hummus to 1 part water, and stir until blended (add more water to taste depending on how watery you like your sauce). Season to taste with salt / black pepper and refrigerate until ready to serve.
6. Remove baking sheet from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened. Return to the oven and bake for an additional 10 – 15 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.
7. Cut the whole pitas into halves, toast or warm all pita halves slightly, fill with spinach, 3 falafel balls, diced tomato, and top with spinach and sauce. Enjoy!
This recipe I found online, made it, and loved it. Hope you enjoy it too!
Note: I omitted the cilantro, because I do not care for the flavor.
Ingredients – Falafel Pockets
* Whole-wheat or high-fiber pitas
* One 15-oz. can chickpeas, well drained
* 1 onion, very finely chopped (I used red onion because I like the color/flavor better)
* 1/4 cup whole-wheat flour
* 3 tbsp. finely chopped fresh parsley
* 1 1/2 tbsp. chopped garlic
* 1 tbsp. chopped fresh cilantro
* 1/2 tbsp. ground cumin
* 3/4 tsp. salt
* 1/2 tsp. baking powder
* 1/4 tsp. lemon juice
* 1/8 tsp. paprika, or more to taste
* black pepper, to taste
* Two 2-second sprays olive oil nonstick spray
* Baby spinach
* Diced tomatoes
Ingredients – Sauce
Note: The hungrygirl site has a good recipe for the sauce (made with yogurt). I found that you can create a great sauce from pre-made hummus – super simple, low calorie and tasted great! I only have 2 ingredients for the sauce: 1) Pre-made hummus – I LOVE Trader Joe’s hummus dip and 2) water
Directions
1. Preheat oven to 375 degrees.
2. Place all ingredients for falafel (except for the pitas, baking powder, and nonstick spray) in a food processor, and give them a good chop. Transfer into a bowl, add the baking powder and stir together. Using a potato masher, mash any big chunks that remain – Mixture should remain slightly chunky, not smooth.
3. Spray a baking sheet thoroughly with a 2-second spray of olive oil nonstick spray.
4. One at a time, take spoonfuls of mixture in your hands and form 15 balls, each about the size of a ping pong ball, and gently place them on the baking sheet. Spray the top of each ball with olive oil nonstick spray, for a total of about a 2-second spray.
5. Bake in the oven for 15 minutes. Meanwhile, combine 2 parts hummus to 1 part water, and stir until blended (add more water to taste depending on how watery you like your sauce). Season to taste with salt / black pepper and refrigerate until ready to serve.
6. Remove baking sheet from the oven, and carefully turn each ball over, gently reshaping if the bottoms have flattened. Return to the oven and bake for an additional 10 – 15 minutes, until golden brown and slightly crispy. Allow to cool and set for at least 5 minutes.
7. Cut the whole pitas into halves, toast or warm all pita halves slightly, fill with spinach, 3 falafel balls, diced tomato, and top with spinach and sauce. Enjoy!
Chicken Quesadilla's
Ingredients
1 pkg Whole Wheat Tortillas
2 lbs Chicken Tenders (Cut into stir fry size strips)
1 Large Red Pepper (Cut into stir fry size strips)
1 Large Green Pepper (Cut into stir fry size strips)
1 Large Onion (Cut into stir fry size strips)
1 pkg Taco Seasoning (I prefer Ortega)
1 pkg Low Fat Mexican or Cheddar Jack Cheese (Shredded)
Low Fat Sour Cream
1 jar Salsa
Preparation
Wash veggies and chicken, cut into stir fry strips. Heat large saute pan until medium high heat, use 1 tbs olive oil or non stick spray, start sauteing chicken first, when half cooked add veggies and taco seasoning, you will need to add 3/4 - 1 cup of water and continue to cook. By the time water cooks out chicken and veggies should be ready. Set aside. Heat another clean large skillet to medium-medium/high heat. Spray one side of a whole wheat tortilla and place spray side down in pan, top with 1 tbs cheese and some of the meat/veggie mixture, and sprinkle another 1 tbs of cheese on top of that. Spray another whole wheat tortilla shell and place on top. When bottom tortilla is browned enough, flip and continue to cook until cheese is melted and tortillas are browned and crispy. Cut into wedges and serve with low fat sour cream and salsa.
Ingredients
1 pkg Whole Wheat Tortillas
2 lbs Chicken Tenders (Cut into stir fry size strips)
1 Large Red Pepper (Cut into stir fry size strips)
1 Large Green Pepper (Cut into stir fry size strips)
1 Large Onion (Cut into stir fry size strips)
1 pkg Taco Seasoning (I prefer Ortega)
1 pkg Low Fat Mexican or Cheddar Jack Cheese (Shredded)
Low Fat Sour Cream
1 jar Salsa
Preparation
Wash veggies and chicken, cut into stir fry strips. Heat large saute pan until medium high heat, use 1 tbs olive oil or non stick spray, start sauteing chicken first, when half cooked add veggies and taco seasoning, you will need to add 3/4 - 1 cup of water and continue to cook. By the time water cooks out chicken and veggies should be ready. Set aside. Heat another clean large skillet to medium-medium/high heat. Spray one side of a whole wheat tortilla and place spray side down in pan, top with 1 tbs cheese and some of the meat/veggie mixture, and sprinkle another 1 tbs of cheese on top of that. Spray another whole wheat tortilla shell and place on top. When bottom tortilla is browned enough, flip and continue to cook until cheese is melted and tortillas are browned and crispy. Cut into wedges and serve with low fat sour cream and salsa.
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