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Wednesday, November 21, 2012

Enchilada Romaine Salad

Enchilada Romaine Salad for Lunch!

Daily Tidbit:  I have always assumed that Romaine Lettuce was pretty similar to Iceberg when it came to nutrition, but I was wrong.  While reading the book Eat to Live by Dr. Joel Fuhrman recently I learned that Romaine has a surprising amount of Protein in it, the most among all leafy greens!  Who knew?  Not me.  Arugula and Spinach are my usual go-to leafy greens, but figured I'd give Romaine a whirl with my lunch today (pictured above).   This was a great salad, pairing crispy, crunchy greens with a warm and hearty Enchilada sauce; I got the best of both worlds!

To see more Surprising Nutrition Facts about Romaine, check this out: 


Wasa Crispbread with Sunflower Seed Butter & Banana

Breakfast: Crispbreads with Sunflower Seed Butter & Banana
2 Wasa Wholegrain Crispbreads

1 tbsp Sunflower Seed Butter, divided

1/2 Banana, sliced & divided

5 oz Orange Juice

Regular Coffee, with a splash of Fat Free Milk & Plain Ground Cinnamon



Romaine Lettuce with Grated Carrots
Romaine & Carrots topped with Enchilada Sauce
Enchilada Romaine Salad with Cilantro & Cheddar

Lunch: Enchilada Romaine Salad!
2-3 cups Romaine lettuce, chopped, topped with:
3 tbsp grated Carrots (baby Carrots simply pureed in food processor)
1.5 cups Enchilada sauce (recipe below) +  1/4 cup Pinto Beans
Fresh Cilantro & 2 tbsp freshly grated Extra Sharp Cheddar Cheese on top 
Decaf Coffee, splash of Fat Free Milk & a couple shakes of Pure Ground Cinnamon

I usually buy pre-shredded Cheddar Cheese in the bag for convenience, but when I ran out of it the other day I had to grate some off the block that we had and what a difference!  The flavor was more distinct and the texture more creamy and soft, not muddled by the additives used in bagged cheese to prevent caking and clumping, so I could use a little less for the same flavor punch and it melts more easily as well.  Yes, a little more energy is needed to pull out the grater, but I've realized that if you have the extra minute or two it is totally worth the effort!


Snack: 4 cups Plain popcorn (made in brown paper bag in the microwave)


Snack: 1/4 cup lightly salted Peanuts, Fat Free Milk


Organic Blue Corn Tortilla Chips with Mozzarella Cheese
Trader Joe's Vegetarian Chili with Cilantro

Dinner: Nachos with Vegetarian Chili
Organic Blue Corn Tortilla Chips, toasted with Part Skim Mozzarella Cheese & served with:
1/2 can Trader Joe's Vegetarian Chili + fresh chopped Cilantro
White Wine


Cameo Apple

Dessert: 1 Local Cameo Apple, Water



Enchilada Sauce Recipe:

1 tbsp Canola Oil
1/2 White Onion, chopped
1/2 Zucchini, chopped
2 tsp crushed Garlic
4oz can Green Chilis
1 cup Organic No Salt Added Marinara mixed with Sweet Peas
1 cup Pure Pumpkin Puree
1/2 cup Kidney Beans (canned, drained/ rinsed)
1 Chicken Tenderloin, precooked, chopped
1/2 cup Low Sodium Vegetable Broth
2 tbsp Extra Sharp Cheddar Cheese

In hot pan add Oil and Onion, saute until translucent and then add Zucchini to brown.  Add Garlic, Chilis and saute until fragrant (1-2 minutes), then add the remaining ingredients through the Broth.  Cover and bring to a boil.  Simmer for 10-15 minutes. 


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