It's Saturday! The best day. No work, and you have an entire day of weekend ahead of you.
Like I said, the best.
Just wanted to stop in with a quick recipe from last night. Mexican is a definite favorite at our house, but a good quality Mexican meal usually comes with a hefty amount of calories.
And you know what, they're usually worth it! What can I say, I love my Mexican food. But good news, I've found a recipe that's healthy and delicious.
Of course I have to share:
Ingredients:
Cooking spray
1 (8oz) package presliced mushrooms
2 cups refrigerated meatless fat-free crumbles (such as Lightlife Smart Ground)
2 teaspoons 40%-less-sodium taco seasoning
1 (8oz) package shredded iceberg lettuce
Preshredded reduced-fat Mexican blend
16 light-restaurant style tortilla chips
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon lime juice
1 teaspoon fresh minced garlic
Directions:
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 3 minutes or until lightly browned. Add crumbles and taco seasoning. Cook 2 minutes or until thoroughly heated; set aside.
2. Combine cilantro, red wine vinegar, olive oil, lime juice and garlic. Stir well with a whisk.
3. Layer lettuce and crumbles mixture evenly on each of 4 plates. Drizzle evenly with Cilantro-Lime Vinaigrette. Top with cheese. Serve each salad with tortilla chips.
Per Serving (Yields 4 servings):
267 Calories
19g Fat
11.8g Protein
17.0 Carbohydrates
4.4g Fiber
2.4mg Iron
329mg Sodium
37mg Calcium
I served mine with:
We liked this as much, if not more, than the salad. Hey, it's carbs. Do you blame us?
It's so easy, too. Just mix this rice:
with 1/3 cup chipotle salsa and 1/4 cup fresh cilantro. And bam, you have yourself a delicious Mexican side.
So there you have it, a few recipes for your weekend. I happen to have the house to myself, and what do I do when I have the house to myself?
Take a photoshoot showing off my new heels. In gym clothes. But more on that later.
Oh yummy scrummy, that does look delicious!
ReplyDeleteI had to look up what cilantro was, we call it coriander. Isn't it funny how different countries call ingredients different names!