• 12 corn tortillas
• 1 1/2 cup cooked pinto beans
• 1 cup salsa
• 1 cup minced sweet red peppers
• 1/2 cup shredded low-fat Monterey Jack cheese
Cut the tortillas into quarter. Place the pieces on a baking sheet and bake at 400 degrees F until crisp but not brown, about 5 minutes. Let cool for a few minutes. Coarsely mash the beans. Spread the beans on the tortillas and return the wedges to the baking sheet. Dot with the salsa. Sprinkle with the peppers and cheese. Bake until the cheese has melted, about 3 minutes. Serve warm. Serves 4. Variation: Before the second baking, sprinkle the tortillas with minced jalapeno peppers, minced sweet red peppers or minced black olives.
Per serving
Calories 351
Fat (g.) 6.8 g (17% of calories)
Fiber 9.5 g.
Cholesterol 5 mg.
Sodium 409 mg.
Mandarin Spinach Wheels
• 4 10-inch flour tortillas
• 4 ounces fat free cream cheese, softened
• 1/3 cup mandarin oranges, chopped and drained
• 1/4 teaspoon red pepper
• 1/4 cup sliced green onions
• 6 ounces deli turkey, thinly sliced
• 20 medium spinach leaves, washed and stemmed
In bowl, mix cream cheese, oranges and red pepper. Layer each of the tortillas with a quarter of the ingredients. Leave a 1-2 inch strip around edges free of toppings. First spread cream cheese mix on tortillas. Sprinkle with green onions, then layer with turkey and spinach leaves. Roll tightly. Slice ends (without topping) off and discard, and then slice each tortilla in 6 pieces. Refrigerate for up to 8 hours before eating. Serves 24
Nutritional data per serving:
Calories 42 Fiber (g) 1.4
Total Fat (g) 0.7 Protein (g) 4
Saturated Fat (g) 0.1 Sodium (mg) 187
Carbohydrates (g) 5.3
Cool Chicken Salad Shells
• 6 uncooked jumbo macaroni shells
• 5 frozen artichoke hearts
• 3 tablespoons low fat mayonnaise
• 2 tablespoons no fat Italian salad dressing
• 1/4 teaspoon onion powder
• 1 cup chicken breast, cooked
• 1/4 cup red bell pepper, minced
• 2 tablespoons olives, chopped
• 6 fresh basil
Cook macaroni and cool. Cook artichoke hearts in boiling water with macaroni 7 minutes until tender. Drain. Chop artichoke hearts. Combine mayonnaise, dressing and onion powder n bowl. Add artichokes, chicken, bell peppers and olives. Line each shell with a basil leaf and stuff with chicken mixture. 6 servings Nutrition Facts Amount Per Serving: Calories 46 - Calories from Fat 20 Percent Total Calories From: Fat 44%, Protein 49%, Carbohydrate 7% Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 16mg, Sodium 213mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 420 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units.
