Fajita Taco Salad

Sorry for not posting in a while. I've been busy painting and getting ready for a festival.

This recipe is one of our family favorites. It is super easy and quick, because I use mainly store bought prepared food. It is also really low fat. Depending what you put on it, it is usually only 6 points for Weight Watchers.

Ingredients for 1 Serving

15 baked tortilla chips (I usually put a handful of regular chips in my husband's)

Handful of Shredded Lettuce (I buy this in the produce section)

1/2 C. of Fat Free Refried Beans (Taco Bell's brand tastes the best to me but any fat free refried beans would do - here's a tip: I add a little bit of water to thin it up a bit otherwise I find it too thick)

3 oz of Pilgrim's Pride Frozen Fajita Breast Strips Fully Cooked (you could brown some hamburger meat and add taco seasoning to do beef taco salads)

1/4 C. of 2% cheese

2 T. of lite sour cream

1/4 to 1/2 cup of salsa (I use homemade salsa and will post that recipe ... that's one I'm always asked for)

Heat the fajita strips in the microwave according to directions (I usually add some fajita seasoning to it ... I like Fiesta brand). Add a little water to the beans and heat those. To me, it is very important the way you put something together ... the order. So, this is the order I ALWAYS put my taco salads together (which does no good for my husband because he then proceeds to mix it all together ... but I like the separate tastes.)

1. Put chips in bowl or on plate
2. put lettuce on chips
3. pour beans over lettuce
4. put meat on top of lettuce
5. add cheese
6. put a couple of dollops of sour cream on top of that
7. drizzle the salsa around the sour cream (but not on top)

If I have pico de gallo in the fridge, I put some of that on for zero points. You could add a couple of dollops of guacamole, too ... I can't remember the point value for that. Anyway, that's our super easy fajita taco salads that I make when I'm in a pinch for time. I like it, also, because it doesn't heat up the kitchen.

Low Fat Migas

No one has actually asked me for this recipe, which is funny that it is the first recipe I'm posting here. But, I had it for breakfast today, and it is SO good! Also, if you are doing WeightWatchers, it is only 6 points, and it gets in BOTH of your healthy oils for the day.

2 corn tortillas
2 tsp. of extra virgin olive oil (evoo)
1/4 c. of chopped onions or to taste (I use frozen chopped onions)
1/2 c. of drained Rotel tomatoes (or to taste ... less if you like it less spicy or use mild Rotel)
3 egg whites
1/4 c. of 2% shredded cheese

Before you get started, here's a tip. Get your egg whites ready (if you are actually using eggs and not a carton of egg whites) and get your tomatoes ready, too. Open the can and drain them.

1. Heat the evoo in a small skillet over a medium flame.
2. Tear the tortillas into small pieces and fry them until they are firm but not burned.
3. This is where I add my frozen chopped onions. If you are using fresh, go ahead and add them. Cook the onions until they are soft (quicker if you are using frozen onions)
4. Add the Rotel tomatoes. (Here's a tip ... if you are out of Rotel tomatoes, you can use chunky salsa ... won't be quite as good but it works) Cook and stir until warmed.
   
5. Add the egg whites and stir until cooked (firm).
6. Serve the Migas on a plate and sprinkle with the 1/4 c. of 2% cheese. Let it melt and add salsa if you want an extra kick!

This makes a LOT of food and could serve two if you add fruit, toast or ham on the side.