can pinto beans, drained and rinsed (or 1 1/2 cups cooked pinto beans) 1 c. chicken or veggie broth, divided 1/4
cup salsa Shredded cheese and sliced scallions, for garnish (optional)
Not exact matches
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn
salsa (or store bought corn
salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow rice 2 oz
shredded cheddar cheese 2 oz
shredded pepper jack cheese 4 oz pepper jack cheese, sliced
ground beef or turkey 1 yellow onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3
cup water 9 corn tortillas 2/3
cup taco sauce or 1
cup salsa 1 — 14 ounce can black beans, drained and rinsed 1
cup corn, thawed if frozen 1 + 1/2
cup extra sharp cheddar cheese,
shredded 2 large tomatoes, sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole for serving
Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1
cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4
cup (or a little less) jarred
salsa (your favorite) or other condiment of your choice) 1/4
cup grated (or
shredded) cheddar cheese (or other cheese of your choice)
Serves 4 - 6 Cooking Time 1 hr Ingredients 2
cups chicken, cooked and diced 2
cups Monterey Jack,
shredded 1
cup chopped green chilies, canned 12
cup sour cream (or more) 1 can cream of chicken soup 12
cups salsa (or more) 12 corn tortillas 1
cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and
salsa.
1
cup Canola oil 2 La Tortilla Factory Gluten Free, Wheat Free Wraps, Ivory Teff 1
cup fat - free refried black beans, heated 1/2
cup Cotija cheese or reduced fat feta, crumbled 1/2
cup queso quesadilla or low - fat Monterey jack 1
cup shredded white cabbage 1 medium tomato, sliced 1-1/2
cup (4 ounces) rotisserie chicken meat,
shredded 1/2
cup coarsely chopped cilantro Garnish ideas:
salsa fresca, sliced avocado
1 teaspoon canola oil 8 ounces button mushrooms, wiped clean, stemmed, and sliced 10 ounces fresh spinach, stemmed and chopped 1 small onion, chopped 1/2 teaspoon salt Freshly ground pepper, to taste 12 corn tortillas 1
cup Daiya cheddar - style
shreds Tomato
salsa
What You'll Need: -1-2 Tablespoons TJ's Spicy, Smokey Peach
Salsa -1 Laughing Cow Light Swiss Cheese Wedge -1 / 4
cup TJ's Low - Fat
Shredded Mozzarella -1 Low - Fat Whole Wheat Tortilla with 80 calorie...
1 package ground beef, turkey, or chicken (about 1 1/4 pounds) 1 1/2 jars 3 pepper
salsa 1
cup frozen roasted corn salt / pepper
shredded mexican blend cheese honey wheat hamburger buns Brown me...
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2
cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2
cups low sodium chicken broth 1 (14.5 oz) jar
salsa 1
cup corn kernels 1
cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4
cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
What's in it: 1 can black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove garlic, minced * 1/4
cup finely chopped onion * Hot sauce to taste * 4 corn tortillas 4 large organic eggs 1/2
cup ranchero sauce or non-chunky
salsa optional: 1/4
cup low fat
shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro
chili powder 2
cups medium or hot
salsa 3 cans black beans, drained 3
cups chicken broth 3 ripe Fresh California Avocados, seeded, peeled and diced Zest of one lime
Shredded cheese, sour cream, diced tomatoes for garnish, optional
1 pound ground beef 1 onion, chopped 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon garlic powder salt and pepper 1 can refried beans 8 - 10 tortillas 1 1/2
cups shredded cheddar cheese sour cream, diced avocado, chopped scallions,
salsa, etc...
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar
salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3
cups (12oz) nonfat
shredded cheddar cheese 2
cups prepared beans 1/4
cup chopped green onions (optional) 1/4
cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)
2 - 3 tablespoons chopped fresh cilantro 1/3
cup shredded Cheddar 1/2
cup baking mix 1/2
cup milk 1/2
cup thick - and - chunky
salsa 2 large eggs Additional thick - and - chunky
salsa
3 oz cream cheese, softened (I used reduced fat) 1/3
cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4
cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2
cups cooked and
shredded chicken (boiled, roasted, left over, anything works) 1/2
cup shredded extra sharp cheddar cheese 1/2
cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild
salsa1 / 2 packet taco seasoning 2
cups iceberg lettuce,
shredded fine 2 large tomatoes, seeds removed and diced 1
cup reduced fat
shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream,
salsa and taco seasoning and mix well with an electric mixer.
1/2
cup soy milk 1 tablespoon turmeric 1/2
cup nutritional yeast 3/4 package Daiya cheddar cheese
shreds 2 tablespoons Earth Balance margarine 2 tablespoons mustard (any kind) 1 can black beans (drained) 1 package soy chorizo («soyrizo») 1 one - pound box macaroni 1 jar
salsa 6 corn taco shells, crumbled
Over medium heat mix in cream cheese, 1/2
cup Mexican style
shredded cheese and
salsa.
1/2
cup chopped purple onion 1/2
cup chopped Roma tomatoes 2
cups shredded romaine lettuce 2 pickled jalapeños, chopped
Salsa 1 avocado, pitted, peeled and sliced 2 limes, cut in quarters
Top with a thin layer of the
salsa and another 1/3 of the roasted vegetables then 1/2
cup shredded cheese.
1 pkg (8 oz) Nasoya ® TofuBaked, Chipotle, crumbled 1 can (14 oz) vegetarian refried beans 1 tbsp fresh lime juice 1 container (8 oz) refrigerated guacamole 1
cup salsa 3/4
cup shredded cheddar cheese 1 can (2.25 oz) sliced black olives, drained Sliced green onions Tortilla chips
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3
cups finely
shredded red or green cabbage 1/2
cup Mexican crema sauce * Garnish ideas: guacamole, hot
salsa
Nonstick cooking spray 1 large egg and 2 large egg whites, lightly beaten 1 slice of turkey bacon, cooked and cut into 1 / 2 - inch pieces 1 La Tortilla Factory Low Carb, High Fiber Tortilla, Made With Whole Wheat, Large Size 1/4
cup fresh
salsa 1/4
cup (1 ounce)
shredded light Cheddar cheese
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3
cups shredded or chopped cooked chicken 2
cups Roasted Tomato
Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
Salsa or good - quality store - bought
salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
salsa Sea salt and freshly ground black pepper 1
cup crumbled tortilla chips 3/4
cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO
SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2
cup chopped fresh cilantro
2
cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2
cups salsa verde 3⁄4
cup toasted pepitas 2
cups shredded red cabbage
5 small sweet potatoes 2 tablespoons olive oil 3 scallions, sliced thinly, white and green parts separated 2 handfuls baby spinach 2 tablespoons
salsa 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2
cup black beans 1/2
cup shredded white cheddar cheese 1 tablespoon chopped cilantro
1 pound 85 percent lean ground beef (or turkey) 2 teaspoons taco seasoning 1/4
cup fresh chopped cilantro 2 heads romaine lettuce hearts, chopped 1
cup reduced - fat Mexican blend
shredded cheese 1
cup fresh or bottled
salsa 4 scallions, minced 1
cup crumbled baked corn tortilla chips (about 12 chips) 1 lime cut into 4 wedges
2 La Tortilla Factory Hand Made Style Tortillas, White Corn or Yellow Corn 1/4
cup low fat
shredded Cheddar cheese Nonstick cooking spray 1 large egg 2 tablespoons fresh
salsa
Ingredients 1 package
shredded cheese — Mexican fiesta blend or Monterey Jack 8 oz cream cheese 1 package frozen spinach, defrosted and drained of all liquids 1/2
cup half and half 1 jar of medium - spiced
salsa 1 teaspoon chili powder (optional)
ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6
cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2
cups cheddar cheese (freshly grated) 2
cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought
salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely
shredded, to serve) Kosher salt and freshly ground pepper (to taste)
Garnishes: 1
cup of your favorite
salsa 1
cup grated cheddar cheese 1
cup shredded lettuce 1
cup guacamole 1
cup chopped tomatoes
1 package ground turkey (or chicken or even beef if you prefer) 1C chopped celery 1/2 chopped onion 2 - 3 crushed garlic cloves fresh ground pepper to taste 1/2 tsp of chili powder chopped green & red pepper 1 chopped zucchini 1 c frozen corn kernels 1C tomato sauce (low sodium or make your own) 1C
salsa (use low sodium or make your own) 3 - 4 wholewheat tortillas 1/2
cup shredded cheese (I used cheddar)
Spoon bean mixture into tortillas and top with
shredded lettuce,
shredded cheddar cheese, and the remaining 1/4
cup of
salsa.
Top rice mixture with 1/4 of the tofu or chicken, 2 tablespoons
salsa, 1/2
cup shredded lettuce, and 2 tablespoons of sour cream; roll up.
Choose a burrito «bowl» from Chipotle or Qdoba: 2
cups lettues, 1/4
cup salsa / pico de gallo, 1/2
cup black or pinto beans, 1/2
cup grilled chicken, and 2 tablespoons
shredded cheddar or Monterey jack cheese.
Black Bean Taco Salad: Toss together 3⁄4
cup black beans, 2 tablespoons
shredded Monterey Jack cheese, 2 tablespoons
salsa, 2
cups shredded romaine lettuce, 1 diced tomato, and 2 tablespoons crushed whole - grain or blue - corn tortilla chips.
Prep Time: 5m Cook Time: 10m Serves: 6 Ingredients 24 oz ground beef (96 % lean) 1/2
cup chopped red onion 1 tsp minced garlic 2 tsp ground oregano 1 1/2 tsp cumin 1 dash salt 1 dash ground black pepper 6 tbsp
salsa 3 oz
shredded low - fat cheddar Instructions In a bowl, mix ground beef, onion, oregano,... Continue reading
8 ounces ground turkey breast 1/4
cup chopped onion 1/3
cup chopped red bell pepper 1/3
cup chopped green bell pepper 1/2 teaspoon cumin 3/4 teaspoon chili powder 2 garlic cloves, minced 1/4
cup fire - roasted
salsa (or
salsa of choice) 1 can refrigerated pizza dough 3/4
cup shredded sharp cheddar cheese 2 teaspoons olive oil
2
cups fresh masa (corn dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice of 2 limes 1 teaspoon salt 1 teaspoon ancho chile powder 11⁄2
cups salsa verde 3⁄4
cup toasted pepitas 2
cups shredded red cabbage
• 1
cup (95 g) GF old - fashioned rolled oats • 1 carrot or small beet, peeled and
shredded • 1 1/2
cups (360 ml) water • 1
cup (15 g) stemmed and chopped kale or (30 g) chopped spinach • 1/4
cup (60 g)
salsa or marinara sauce (such as Weeknight Marinara, page 81) • 2 tablespoons nutritional yeast • 1/2 avocado, chopped • 2 tablespoons roasted • Pumpkin seeds • Smoked paprika and / or crushed red pepper, optional • Salt and black pepper
THE LAYERS: 1 can organic refried black beans 8oz organic cream cheese, softened 16oz organic sour cream 16oz organic
salsa 1 large organic tomato, chopped 1 organic green bell pepper, chopped 1 bunch organic green onions, chopped 1 heart organic romaine lettuce,
shredded 6oz sliced black olives 2 avocados, diced Squeeze of lime juice 2
cups raw cheddar cheese,
shredded
Ingredients 1 egg 1/3
cup of organic black beans, drained, and rinsed A pinch of cumin Salt and fresh ground pepper For garnish: green onions, diced tomatoes, fresh cilantro, and avocado Optional:
Salsa, pinto beans, and
shredded or grated cheese