Wednesday, September 24, 2008

Lean Green Lettuce Tacos

& Cuban Black Bean Dip

These two recipes are from Southern Living, September 2008, Healthy Living, Light Fare. The taco's and bean dip use some new products from the Nueva Cocina line. They are suppose to be sold by Target, Publix, Whole Foods Market, Kroger's and Harris Teeter. I ordered them on-line here since I could not find them locally. It's hard to believe that something that taste this yummy could be something so good for you!

Yield: 8 servings

1 small zucchini, diced
1 small yellow squash, diced
1/2 pound extra-lean ground beef
1 tablespoon olive oil
1 (1.25-oz.) taco fresco seasoning
1 (8-oz.) can no-salt-added tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
8 romaine lettuce leaves

Toppings: diced tomato, chopped fresh cilantro, chopped red onion, crumbled queso fresco*

1. Sauté first 3 ingredients in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until meat crumbles and is no longer pink. Stir in seasoning until blended; cook 1 minute.
2. Reduce heat to low; stir in tomato sauce, and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, and stir in cilantro and lime juice.
3. Serve meat mixture in romaine lettuce leaves with desired toppings.

*2% reduced-fat shredded Cheddar or Monterey Jack cheese may be substituted.

Nutritional Information
Calories: 93 (0.0% from fat)
Fat: 4.5g (sat 1.3g,mono 2.4g,poly 0.4g)
Protein: 6.7g
Carbohydrate: 6.2g
Fiber: 1g
Cholesterol: 10mg
Iron: 1mg
Sodium: 227mg
Calcium: 14mg

Cuban Black Bean Dip
Makes about 2 cups (serving size: 1/4 cup)

1 (6-oz.) package Cuban-style black bean soup mix
1 tablespoon olive oil
2 tablespoons lime juice
1/2 teaspoon cumin
1/4 teaspoon ground chipotle chile powder
2 tablespoons Mexican crema or regular sour cream*

Garnishes: diced tomatoes, thinly sliced green onions
Fresh vegetable slices

1. Bring soup mix, olive oil, and 2 1/2 cups water to a boil in a medium saucepan over high heat, stirring occasionally. Cover, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Uncover and cook 5 to 7 minutes or until thick and beans are tender. Let cool 30 minutes.
2. Process soup mixture, lime juice, cumin, and chile powder in a food processor 20 seconds or until smooth. Spoon mixture into a serving bowl. Cover and chill 2 hours before serving. Store in refrigerator in an airtight container up to 2 days. Spread center of dip with Mexican crema, and garnish, if desired. Serve with fresh vegetable slices.
*Light sour cream may be substituted.
Note: For testing purposes only, we used Nueva Cocina Cuban Style Black Bean Soup Mix and Olé Crema Mexicana.

Nutritional Information
Calories: 94 (0.0% from fat)
Fat: 2.5g (sat 0.7g,mono 1.3g,poly 0.3g)
Protein: 4.7g
Carbohydrate: 14.2g
Fiber: 4.6g
Cholesterol: 1.9mg
Iron: 0.1mg
Sodium: 352mg
Calcium: 7mg

Look for a package like this

The toppings and black bean dip, (forgot to get light sour cream)

Cooking drama...lots o steam...

Viola! Another healthy tasty meal!

Next time I make this I believe I'll make a Taco Salad out of it. The meat mixture is really good, not too spicy. The mixture would be great rolled up in a tortilla too. If you can't find the Nuvea Cocina line and don't want to order it on-line, I'd think any taco seasoning would be okay. The main thing is adding the vegetables to get better nutrition when you eat taco's and things like that.

1 comment:

nanatrish said...

What gorgeous food! Are these your photos? If so, you need to be a professional photographer. They look so appetising and yummy. You must have the best food. I so enjoy reading your blog. I love spicy food, but not too hot. I don't care for real spicy food. To me it looses it's flavor and all you can taste is heat. 3 months from tomorrow is Christmas. Will I be ready? hahahaha