Quesadilla Madness!

If you know anything about me you know I am in LOVE with Mexican food! I can't get enough! That is why when I came across this amazing recipe I had to try it, and thank god I did. They were very tasty and filling. After eating a whole one I was super full and didn't have to feel guilty for having a lot of food.

A perfect afternoon meal for a lovely Saturday if you ask me!


Ingredients:
Serves 1

1 large La Tortilla Factory Smart & Delicious Low Carb/High Fiber tortilla
1/3 cup frozen ground-beef-style soy crumbles (like the ones by Boca and Morningstar Farms)
1/4 cup shredded fat-free cheddar cheese
One-half wedge The Laughing Cow Light Original Swiss cheese
1 tbsp. fat-free sour cream
1/2 tbsp. chopped scallions
1/4 tsp. dry taco seasoning mix
Optional: additional fat-free sour cream, for dipping

Directions:

• In a small microwave-safe bowl, combine soy crumbles, cheddar cheese, scallions, sour cream, and seasoning mix, stirring thoroughly. Microwave for 30 seconds, stir again, and set aside.
• Lay tortilla flat and spread cheese wedge evenly over one half.
  Bring a medium-large pan sprayed with nonstick spray to medium heat, and lay tortilla in it with the cheesy side up. Cook for about 30 seconds. Top the cheesy tortilla half with soy crumble mixture.
• Using a spatula, carefully fold the plain tortilla half over the other half, pressing down with the spatula to seal. Cook for about 1 minute, until slightly toasted on the bottom.
  Flip and continue to cook for about 1 minute, until both sides are toasted. Remove from heat and cut into four triangles. Serve with sour cream for dipping, if you like. Enjoy!

Serving Size: entire quesadilla
Calories: 196, Fat: 5g, Sodium: 931mg, Carbs: 25g, Fiber: 13.5g, Sugars: 2.5g, Protein: 25.5g

Rollin' with my taco's

Feel like going south of the border tonight? Then try out these amazing taquito's, they have all of the flavor but half the fat from my favorite website Hungry Girl. The original recipe calls for real chicken but that was an easy substitute with Morningstar Farms chik' n strips. I actually love these little strips because they have so much flavor and lots of protein without packing in the calories!


I tried these yummy mini-taco's last night and was pleasantly surprised at how they came out! While they don't compare to the Mexican food I am used to from SD but this also isn't as greasy! What is your favorite type of Mexican food?



Ingredients:
Serves 4


8 small (6-inch) yellow corn tortillas
One package of Morning Star Chik' N Strips
1/2 cup salsa
1/3 cup shredded fat-free cheddar cheese
1/4 tsp. dry taco seasoning mix
Optional: red enchilada sauce, additional salsa, fat-free sour cream, for dipping


Directions:

• Preheat oven to 375 degrees.In a medium bowl, combine the defrosted "chicken" and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes. Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
• Prepare a baking sheet by spraying with nonstick spray, and set it aside. Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
• Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tbsp. of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet.
• Repeat with remaining tortillas and filling.
• Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!

Nutritional Information:

Serving Size: 2 taquitos

Calories: 197, Fat: 2.5g, Sodium: 594mg, Carbs: 22.5g, Fiber: 3g, Sugars: 2g, Protein: 20.5g

Guilt-Free Enchiladas!

OK here comes my love of Mexican food again! After I saw this recipe for guilt-free enchiladas I couldn't resist! My love of Hungry-Girl is coming out again but well she just has so many amazing ideas that I can't help myself!

I remember when I was young going out to eat at different Mexican restaurants almost once a week, and of course when I was young I didn't think twice about how many calories were in the food I was consuming. When I went home last time I sat down at a restaurant and looked around at all of the grease filled options and got worried. I felt that everything on the menu came with a side of grease and fat. After that experience I decided it was time to find low calorie versions of the food I grew up with and still love today. Don't get me wrong I will still indulge in a greasy plate of tacos every now and then but for those days I don't want all the calories I make these better for you alternatives!


Ingredients:

Serves 2

2 large corn tortillas (like Mission Super Size)

1 slice fat-free cheddar cheese, cut in half

2/3 cup enchilada sauce

1/3 cup fat-free refried beans

1/4 cup shredded fat-free cheddar cheese

1/4 cup chopped onions

1 tbsp. taco sauce

1/2 tsp. taco seasoning mix, dry

Optional toppings: fat-free sour cream, chopped scallions

Directions:

• Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes).
• In a small dish, combine the onions with the re-fried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm(or for an even better taste heat them up on the stove-top to give them a little extra crunch). Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one.
• Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas.
• Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty).
• Plate those babies and, if you like, top with some of the optional ingredients. Enjoy!

Serving Size:

1 enchilada (half of recipe)

Calories: 187 Fat: 2g Sodium: 976mg Carbs: 29g Fiber: 4g Sugars: 5g Protein: 12g

I was reminded yesterday that not everyone is a vegetarian so I decided I would begin offering ways to add some meat in to the recipes I provide for those of you who can't give up your love of animal products. For this recipe go ahead and add some shredded chicken or even a little carne asada (that was my favorite back in my meat eating days) to spice things up a bit, but remember that the meat will add extra calories so figure those in if you are watching your calorie intake!

Now go fire up your ovens and let me know what you think!!