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1 VEGGIE, 1 DAIRY AND 1 CARB PER SERVING
½ medium tomato, cored and chopped
½ cup cucumber; peeled, seeded and diced
2 tbsp fresh basil or cilantro, chopped
squeeze of lime juice
pepper (to taste)
In a small bowl, mix the yogurt and chives.
Season with pepper and set aside.
In a medium bowl, gently toss together the tomato, cucumber, lime juice and basil/cilantro.
Seas on with pepper and set aside.
Spread the chive-yogurt mixture on the wrap.
Place the sprouts on the tortilla and top with the cucumber salad and cheese.
Roll up the tortilla.
1 VEGGIE, 1 DAIRY, AND 1 CARB PER SERVING
½ cup black beans, rinsed
1 cup total raw veggies (i.e.: bell pepper, onion, tomato, cucumber, carrots)
½ cup lettuce
¼ cup salsa
2½ oz shredded fat free cheese
juice of 1 lime
Mrs. Dash chipotle seasoning (optional)
Combine the beans, Mrs. Dash, salsa, raw veggies and cilantro.
Spoon over lettuce and sprinkle on the cheese.
Toss the ingredients together and squeeze lime juice over the top.
2 ½ OZ. PROTEIN*, 1 VEGGIE, 1 DAIRY, AND 1 CARB
1½ tbsp ancho chili powder
½ tsp dried oregano
¼ tsp ground cumin
1/8 tsp freshly ground pepper
Pinch of cinnamon
Pinch of allspice
2½ oz - pork tenderloin, cut into 1/3" cubes
1 medium white onion, chopped
2 tbsp cider vinegar
5 tbsp minced cilantro
2 ½ oz fat free shredded mozzarella cheese
1 warmed 6" fat-free tortilla
In a large mixing bowl, mix together the first 6 ingredients.
Add the pork, onion, vinegar & ¼ cup of the cilantro and mix well.
At this point you may either cover and refrigerate the pork in the marinade for up to an hour or continue to the next step.
In a large non-stick skillet, add the pork and stir-fry over moderately high heat until browned outside and just cooked through.
Transfer the pork to a colander to drain, then sprinkle with the cheese and the remaining 1 tbsp of cilantro.
Place the pork on the warmed tortilla and serve with sautéed onions, lettuce, tomatoes or pico de gallo.