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Saturday, September 8, 2012

Fri. Sept 7th

a Healthier Taco Salad (8 Layer Taco Salad)

Daily Tidbit:  I had the above pictured Salad for lunch yesterday and it was so good that I had to have it again today!  I grew up loving the traditional "Taco Salad" that was served in a huge deep fried tortilla shell and loaded with ice berg lettuce, cheddar cheese, canned black olives, ground beef, sour cream & salsa.  In my older, smarter & healthier life I have transformed that love into this salad and I actually think it tastes way better!  It is not only guilt free, but rather a healthy meal  loaded with Fiber, Vitamins and Nutrients from all the fresh ingredients (and there is no sour cream in sight!  Recipe below.)  

Of course one of my fav foods, Avocado, is in there too.  I try to eat 1/2 an Avocado a day, either in a sandwich, salad, dip, or with other veggies.  For one they are delicious, but they are also full of good fats that help keep me satisfied and feeling full, while providing tons of Fiber, Potassium and other nutrients that benefit hair, skin, brain and overall health. 

Claims are also being made that Avocados are an "Anti-Aging Superfood", check it out:


Newman's Own Vanilla Almond Cereal & Walnuts in Milk
Vanilla Almond Cereal  & Walnuts topped with Peaches

Breakfast: Vanilla Almond Cereal with Walnuts & Peaches
1 cup Newman's Own Vanilla Almond Cereal
1 cup Fat Free Milk
2 tbsp Walnuts
1/2 Large Peach, diced
5 oz. OJ
Regular Coffee, Black


a Healthier Taco Salad (8 Layer Taco Salad)

Lunch: 2nd day in a row of:  a Healthier Taco Salad (8 Layer Taco Salad)!
1st Layer: 1 cup Vegetarian Refried Pinto Beans
2nd Layer: 1/2 Tomato, chopped
3rd Layer: Cucumbers, diced
4th Layer: Corn, sliced raw from 1 Cob of Corn
5th Layer: 1/2 Avocado, diced
6th Layer: 2 tbsp jarred Medium Salsa (mixed in a separate bowl with 1 tbsp water & drizzled on top)
7th Layer: 2 tbsp shredded Cheddar Cheese
8th Layer: 2 tbsp broken Organic Corn Tortilla Chip "Croutons"
Water with Lemon
Regular Coffee, black

This is exactly what I had yesterday (except I used Pinto Refried Beans today, instead of the Black Refried Beans I used yesterday).  I had to eat it again it was so good!  To see the step by step pix for assembling this salad:

Plain Brown Paper Bag Microwaved Popped Popcorn

3 cups Plain Brown Paper Bag Microwave Popped Popcorn (recipe below)
Water with Lemon


Snack: 20 Plain Almonds, Fat Free Milk


Snack: 1 cup Red Grapes


Mushroom Ricotta Dip

Dinner: Ricotta Mushroom Dip
2 cups of Mushroom Ricotta Dip (recipe below)

2 servings of Toasted Corn Tortilla Chips, topped with 1 tbsp of Parmesan Cheese (I was hungry and the dip was soooo good!)
White Wine


Dessert: Local Gala Apple, Water



Plain Popcorn Recipe:
Add 1/4 cup of plain popcorn kernels to brown paper lunch bag and fold over 3 times to create a good seal at the top of the bag.  Microwave for 3 minutes.  Empty bag into large bowl and eat!

Ricotta Mushroom Dip Recipe:
In Food Processor add:
4 cloves of Garlic (process these before adding the rest of the ingredients)
1 container of fresh Mushrooms
1/2 Red Onion
1 Large Handful of Arugula
Pulse mixture into a rough chopped size.
Heat Pan over medium high heat with 1 tbsp EVOO and add Mushroom, Arugula mixture to pan and saute a few minutes.  Add salt/ fresh ground pepper and 1-2 tsp of fresh Lemon Zest.  Once it has reduced a bit, take it off heat.

In a separate bowl combine 16 oz of Part Skim Ricotta Cheese and the Mushroom/ Arugula mixture.  Broil until warm and browned on top and serve with Chips, Crackers, Veggies, or on bread/ pita/ pizza etc!


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