Lunch is always better when it’s healthy.
Viewing entries tagged
salsa
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
cilantro (optional)
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.
1 whole grain tortilla *
2 ½ oz fat free cheese, shredded or slices
1 ½ cups green & red peppers, cut into ¼ inch strips
1 egg **, beaten or ½ container Egg Beaters®
1 tbsp fat free margarine
¼ cup salsa
Preheat small non-stick pan on medium heat then melt ½ tablespoons of the margarine.
Lightly sauté peppers until crispy-tender.
Remove from pan and place on a serving dish.
Melt the remaining ½ tablespoon of margarine.
Add beaten egg and cheese and cook until egg is set and cheese is melted.
Roll egg mixture in tortilla and serve on bed of peppers.
Top with salsa.
1 corn tortilla (0-1 gram of fat & < 100 calories/serving)
2½ oz fat free cheese, shredded
1½ cups total chopped lettuce & tomatoes
1 tbsp salsa
Take the corn tortilla and cut it into sixths.
Spread the tortilla wedges out in a single layer on a baking sheet.
Bake until golden brown and crisp, about 12 to 15 minutes, rotating the baking sheet once.
Remove the baking sheet from the oven and turn it off. Place the chips on a ceramic or glass plate.
You will then top them with the cheese and place back in the cooling oven until the cheese is melted, about 5 - 7 minutes.
(Note: If you don't want your cheese melted, skip this step.)
Top them with the lettuce, tomatoes & salsa.
1 corn tortilla (0-1 gram of fat and not over 100 calories per serving)
2 ½ oz fat free cheese, shredded or slices
1 ½ cups total chopped lettuce, tomato & onion
¼ cup salsa
1 tbsp fat free sour cream
Place cheese & salsa on tortilla
Heat in a non-stick pan until melted
Top tortilla with lettuce, tomato and onion
Dip fork in sour cream, then spear a bite of your quesadilla so you can get the taste with every bite.
3 oz raw Maverick Ranch® ground round
(This shrinks about ½ oz during cooking)
1 cup lettuce, torn into bite-size pieces
¼ cup cucumber, chopped
¼ cup onion, chopped (Spanish onion or scallion works well)
¼ cup tomato, chopped
2 ½ oz fat free cheese, shredded
sodium-free taco seasoning mix (to taste)
¼ cup salsa
1 tbsp fat free sour cream
tortilla chips (recipe below)
Taco Salad:
Brown ground beef in a small non-stick fry pan on medium heat.
Drain, rinse (to remove excess fat), and place back in pan.
Add ½ cup water and taco seasoning mix.
When it gets bubbly, reduce heat to low and simmer for about 2 minutes.
Place lettuce in bottom of a salad bowl.
Then add ground beef, onion, and tomato in layers.
Top off with crushed tortilla chips, shredded cheese, and salsa.
Serve with fat free sour cream.
Tortilla Chips:
Preheat oven to 450°
Cut corn or flour tortilla (0-1 gram fat & not over 95 cal/serv) into triangle-shape wedges
Season if desired
Bake in oven until crisp
