Meatless Taco Salad With Cilantro Lime Vinaigrette Thursday, Feb 7 2013 

Cooking spray
1 (8-ounce) package presliced mushrooms
2 cups refrigerated meatless fat-tree crumbles (such as Lightlife Smart Ground)
2 teaspoons 40%-less-sodium taco seasoning
1(8-ounce) package shredded iceberg lettuce
1 cup (1/8-inch-thick) slices red onion
Fresh salsa (optional)
Cilantro-Lime Vinaigrette
Preshredded reduced-fat Mexican blend cheese (optional)
16 light restaurant-style tortilla chips

Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add mushrooms; sauté 3 minutes or until lightly browned. Add crumbles and seasoning. Cook 2 minutes or until heated.

Layer lettuce, onion, and crumbles on each of 4 plates. Top with salsa, if desired; drizzle with Cilantro-Lime Vinaigrette. Top with cheese, if desired. Serve with chips.

Yield: 4 servings (serving size 1 1/2 cups salad, about 1 tablespoon dressing and 4 chips) Calories 198, Fat 11g (sat 1.1g, mono 5.8g, poly 2.5g), Protein 11.7g, Carbs16.7g, Fiber 4.3g, Chol 0mg, Iron 2.3mg, Sodium 328mg, Calc 35mg

Cilantro-Lime Vinaigrette
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon grated lime rind
1 teaspoon minced fresh garlic

Combine all ingredients, stirring well with a whisk.

Yield 1/3 cup (serving size about 1 tablespoon) Calories 69, Fat 8g (sat 1.1g, mono 5.5g, poly 0.8g), Protein 0.1g, Carbs 0.3g, Fiber 0.1g, Chol Omg, Iron 0.1g, Sodium 1mg, Calc 2mg

Cooking Light, Page 24

Grilled Stuffed Anaheim Peppers Friday, Jul 20 2012 

about 24 Anaheim peppers
8 oz cream cheese, softened
1 cup mexican blend shredded cheese
1/4 cup green onion, thinly sliced
10 ounces chorizo
3 garlic cloves, miniced
1/2 cup Salsa

Slice the Anaheim peppers in half lengthwise and remove the seeds and membranes.

Brown the chorizo and minced garlic until cooked through.

In a food processor mix cream cheese with 1 cup mexican blend cheese, sliced onions and chorizo mixture. Blend until well-mixed.

Stuff each pepper with cheese mixture. Heat grill to medium heat. Place on grill, filling side up.  Close lid and cook about 10 minutes.

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