Servings: 3 You’ll need: 1 – 12 oz. pkg. Boca meatless ground crumbles 1 – 10 oz. can original Rotel diced tomatoes with green chilies 1/4 cup roasted red pepper strips 1 – 15 oz. can black beans, drained 1/2 cup frozen corn, thawed 1-1/2 tsp. garlic powder 1-1/2 tsp. onion powder 1-1/2 tsp. chili powder 1 Tbsp. cumin powder 1 Tbsp. lime juice 1 Romaine lettuce heart, washed and chopped 3 Tbsp. fat free shredded mozzarella or cheddar cheese (optional) In a food processor add diced tomatoes with green chilies and roasted red peppers and blend until smooth as salsa. In a large skillet add crumbles and salsa mixture and cook on medium-high heat, while stirring continually, until thoroughly heated, about 10-15 minutes. Next stir in onion, garlic, chili and cumin powders. Then stir in the black beans and corn. Turn heat to low and cover, until ready to serve. Put cut up Romaine lettuce into three salad bowls. Drizzle 1 tsp. of lime juice (fresh is best) over the lettuce. The spoon the meatless taco mixture over each bed of lettuce. Top with (optional) fat free shredded cheese and enjoy! Karen’s Note: For a completely vegetarian dish omit the shredded cheese option. This dish is quite filling and I even got my “meat eater” husband, Frank, to eat it! It can be served with baked or low fat tortilla chips. Low salt or no salt works the best and you can even top with just some strips of baked or warm corn tortillas!
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Servings: 24 You’ll need: 1 cup Miracle Whip light 1/4 cup apple-cider vinegar 1/2 cup sugar or Splenda 1 medium head of cabbage, shredded 4 cups red cabbage, shredded 4 cups carrots, shredded 3 large Fuji apples, cored and cut into matchstick strips 1 cup craisins (dried cranberries) In a large bowl whisk the Miracle Whip, vinegar and sugar together, until well mixed. Stir in the cabbage, carrots, apples and craisins. Cover and chill for at least an hour or overnight, before serving. Stir bottom over top again before serving…enjoy! Karen’s Note: This side salad fruit and vegetable cole-slaw recipe is great for any get-together, barbecue or picnic…I even like it on Frank’s grilled salmon served inside a toasted 100 calorie bagel! Servings: 14-16 You’ll need: 28 oz. whole wheat and/or veggie rotini pasta, cooked firm according to package directions, drained and rinsed 6 Tbsp. Olive Oil 2 cups fat free or light Italian Dressing 1/2 cup red bell pepper, chopped 1/2 cup white or yellow onion, chopped 1/2 cup celery, chopped 1/2 cup black olives, pitted and sliced 1/2 tsp. ground black pepper 1/2 cup grated Romano cheese In a large bowl mix thoroughly the pre-cooked, drained and pre-rinsed rotini pasta, olive oil and Italian dressing. Cover and set in refrigerator, until completely cooled (at least 2 hours). Stir in all remaining ingredients and thoroughly mix together. Taste to see if it is incorporated well and whether or not additional ground black pepper or olive oil are needed. Keep chilled and covered, until ready to serve. Karen’s Note: This Italian Pasta Salad is best chilled overnight in the refrigerator prior to serving, so that the flavors are blended well. You can also enjoy this Italian Pasta Salad at picnics, parties and sporting events! |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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