This week we tried 2 different ones.
First was Chicken Tostadas
4 small corn tortilla(s)
8 oz raw lean ground chicken
1 tsp minced garlic
1/2 tsp ground cumin
1/4 tsp table salt
1/2 cup(s) canned pinto beans, rinsed and drained
1/3 cup(s) salsa, verde
1/2 cup(s) cilantro, fresh, chopped, divided
1/4 cup(s) low-fat shredded cheddar cheese, sharp-variety
8 tsp reduced-fat sour cream
1 medium plum tomato(es), diced
1/2 medium avocado, diced
1 tsp fresh lime juice
Instructions
* Preheat oven to 425°F. Coat a baking sheet with cooking spray.
* Place tortillas on prepared pan; bake until crisp, about 6 to 8 minutes.
* Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, cumin and salt; cook, breaking up chunks of chicken with a wooden spoon, until cooked through, about 4 to 5 minutes.
* Next, in a bowl, mash beans and salsa with a fork until well-blended and most of the beans are mashed; stir in 1/4 cup cilantro.
* To assemble pizzas, spread 1/4 bean mixture over each tortilla (slightly less than 1/4 cup); top each with about 1/3 cup chicken mixture and sprinkle each with 1 tablespoon cheese. Bake until cheese melts and topping is hot, about 3 minutes. (Broil pizzas to brown cheese even more, if desired.)
* Meanwhile, in a medium bowl, toss together tomato, avocado, remaining 1/4 cup cilantro and lime juice.
* Remove tostadas from oven and top each with 2 teaspoons reduced-fat sour cream and about 1/4 cup avocado mixture.
I didn't bake the tortillas - I just put them in a wet paper towel in the microwave and it steamed them.
I also used black beans instead of pinto beans.
This was SO good and very satisfying for 6 points per tostada
Then I tried the Beef Fried Rice with Fresh Ginger
2 large egg(s), lightly beaten
12 oz lean sirloin beef, cut into thin strips
1/3 cup(s) low-sodium soy sauce, divided
4 cup(s) packaged coleslaw mix (shredded cabbage and carrots)
1 cup(s) frozen green peas, thawed
2 Tbsp ginger root, fresh, grated, or less to taste
1 Tbsp minced garlic
3 cup(s) cooked white rice
1/2 cup(s) scallion(s), sliced
1 small jalapeٌo pepper(s)
Instructions
* Coat a 12-inch or larger nonstick skillet with cooking spray; heat over medium heat. Add eggs; tilt pan so that eggs cover bottom. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook over medium heat until eggs are cooked through, about 1 minute. Remove eggs to a bowl; set aside.
Rinse skillet or wipe it clean; coat with cooking spray and heat over high heat. Add steak to skillet; toss with 1 tablespoon soy sauce. Stir-fry until browned, about 6 minutes; remove to bowl with eggs.
Add coleslaw mix, peas, ginger and garlic to same skillet; stir-fry over medium-high heat until coleslaw mix is crisp-tender, about 3 minutes. Stir in cooked rice and remaining soy sauce (1/4 cup plus 1 teaspoon); reduce heat to medium and cook, tossing, until heated through, about 1 minute. Gently stir in cooked egg, steak and scallions; heat through. Yields about 1 3/4 cups per serving.
Again - very good. I don't think I got the skillet hot enough and the coleslaw mix got a little soggy but I liked the idea to mix in relatively tasteless veggies so that you get more bang for your buck. This one was a 9 point meal.
I haven't had any wine since Sunday night. Lee is grilling tonight so I may splurge and have a glass. It's about 5 points per glass so I have to use flex points, but that's ok. What else are they for?
