A Weight Watcher Recipe

I am linking this post to Foodie Friday hosted by Michael of Designs by Gollum  Please visit this wonderful blog full of inspirational recipes that so many other bloggers share. :)

Today is my official day!  You ask “Official Day of What?” LOL  I  will officially start to eat healthier and much more controlled portions of meals.  Oh gosh, I know I had already talked about making vegetable smoothies before, but the beets sure did turn me off.  I know they’re good for you and all but I’ll skip them.  *blush*  I might try eating a much smaller portion of them.  So with trying to eat healthier in mind, guess what I found underneath my bed?  I bought this amazing cookbook  oh about a year or two ago?  Oh the things I buy and then forget!  So I started going thru the recipes and my boys had asked to eat taco salads today.  And guess what I found?!  A Taco Salad recipe!  I was soooo happy!  I went thru the recipe and went to the grocery store  to buy the ingredients I needed.  I have to tell you that I had my doubts  that the dressing it called for was going to be just as delicious as ranch dressing.  Omgosh! I give it a double thumbs up!  I loved it!    I’d like to share the recipe with you. :)

1/2 cup plain fat-free yogurt

1/4 cup chopped fresh cilantro

1/4 cup fat-free sour cream

1 garlic clove, crushed

1/8 teaspoon salt

2 teaspoons olive oil

1 1/2 onions, finely chopped

2 garlic cloves, minced

1 carrot, chopped

1/2 red bell pepper, seeded and chopped

4 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne

1/2 pound lean ground beef (10% or less fat)

1 (14 1/2 ounce) can diced tomatoes

1/2 cup tomato paste

1 cup water

4 cups shredded iceberg lettuce (I also added spinach to it because it’s good for us) :)

1 carrot, shredded

4 (6-inch) corn tortillas, lightly toasted and cut into 4 triangles each

3/4 cup shredded reduced-fat cheddar cheese

1.  To prepare the dressing, in a small bowl combine the yogurt, cilantro, sour cream, crushed garlic, and salt, let stand 30 minutes.

2.  In a large non-stick skillet, heat the oil.  Saute about two-thirds of the onions and the minced garlic until the onion is translucent, 6-8 minutes.  Add the chopped carrot, bell pepper, chili powder, cumin, oregano, and cayenne; cook, stirring constantly, 2 minutes.  Add the beef, breaking it apart with a wooden spoon.  Stir in the tomatoes, tomato paste, and water; bring to a boil.  Reduce the heat and simmer, covered, until the beef is cooked through, about 20 minutes.  Uncover and cook, stirring occasionally, until the liquid evaporates, about 15 minutes longer.

3.  Meanwhile, in a large bowl combine the lettuce, shredded carrot, and one-fourth of the cilantro dressing; toss to coat.

4.  To serve, divide the lettuce mixture among 4 plates; top with the meat, then surround with the tortilla triangles.  Serve, sprinkled with the cheese and remaining onion and drizzled with the dressing. 

Per Serving (1 salad) 357 Cal, 12 g Fat, 5 g Sat Fat, 1 g Trans Fat, 395 mg Sodium, 33 mg Chol, 44 g Carb, 9 g Fib, 23 g Prot, 347 mg Calc. 

POINTS value: 7

I’m so happy to announce that next month will be my first year of blogging!  That means that I will be having a giveaway soon!