It is all about you.....everything....remember this. It is so easy to forget who we are.....where we want to go....our mission....our GOALS!!!!! get it together! LOVE YOU! Make you...yes YOU a priority.....NOW!
Drinking water like there’s no tomorrow
…you are not hungry, stomach. You are not hungry…
Must.
Trick.
Stomach.
Ingredients:
1 tsp. olive oil
1 onion, finely chopped
1 garlic clove, minced
1/2 lb. ground skinless turkey breast
2 Tbsp. taco seasoning mix
15 1/2 oz. can black beans, rinsed & drained
8 ounce jar taco sauce
Six 6-inch corn tortillas, cut into quarters
1/2 cup shredded reduced-fat cheddar cheese
1 Tbsp. sliced pickled jalapenos, chopped
1 tomato, diced
2 scallions, chopped
2 Tbsp. chopped fresh cilantro
1 tsp. olive oil
1 onion, finely chopped
1 garlic clove, minced
1/2 lb. ground skinless turkey breast
2 Tbsp. taco seasoning mix
15 1/2 oz. can black beans, rinsed & drained
8 ounce jar taco sauce
Six 6-inch corn tortillas, cut into quarters
1/2 cup shredded reduced-fat cheddar cheese
1 Tbsp. sliced pickled jalapenos, chopped
1 tomato, diced
2 scallions, chopped
2 Tbsp. chopped fresh cilantro
Directions:1. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onion and garlic. Cook, stirring occasionally, until softened, 3 to 5 minutes. Add the turkey and the seasoning mix. Cook, breaking up the turkey with a wooden spoon, until browned, about 6 minutes. Stir in the beans and taco sauce. Cook, stirring occasionally, until the flavors are blended, about 5 minutes. Remove from the heat and set aside.
2. Preheat the broiler. Arrange the tortilla pieces in one layer on the broiler rack; spray the tortillas lightly with nonstick spray. Broil 4 inches from the heat, turning frequently, until crisp and golden, about 4 minutes.
3. Transfer the tortilla chips to a 9×13-inch broiler proof baking pan. Spoon the turkey mixture evenly over the chips. Sprinkle with the cheddar and jalapenos. Broil 4 inches from the heat until the filling is hot and the cheese is melted, about 2 minutes. Top with the tomato, scallions, and cilantro. Serve at once.
2. Preheat the broiler. Arrange the tortilla pieces in one layer on the broiler rack; spray the tortillas lightly with nonstick spray. Broil 4 inches from the heat, turning frequently, until crisp and golden, about 4 minutes.
3. Transfer the tortilla chips to a 9×13-inch broiler proof baking pan. Spoon the turkey mixture evenly over the chips. Sprinkle with the cheddar and jalapenos. Broil 4 inches from the heat until the filling is hot and the cheese is melted, about 2 minutes. Top with the tomato, scallions, and cilantro. Serve at once.
Yield: 6 servings (serving size- 1/6 of the nachos)
Nutritional Information:Calories: 215
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 32 mg
Sodium: 620 mg
Carbohydrates: 28 g
Fiber: 5 g
Protein: 18 g
Calcium: 148 mg
Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 32 mg
Sodium: 620 mg
Carbohydrates: 28 g
Fiber: 5 g
Protein: 18 g
Calcium: 148 mg
WW Points: 4
Tips: If you tend to cook Mexican frequently, you might find it convenient to buy taco seasoning mix in a 6 to 7 ounce container. Otherwise, it’s available in individual packets.
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