Recipes

Mexican Pizza

2 corn tortillas
1 tsp canola oil
1/2 cup boca meatless crumbles
2 tsp salt free taco seasoning
1 Tbs water
1/4 cup black beans
1/4 cup of reduced fat cheddar cheese
1 Tbs fat free sour cream
1 tsp Trader Joe's low sodium Chili Sauce
1 tsp cilantro
1 Tbs chopped tomato
1 Tbs chopped red onion

Turn oven to 350 degrees. In a frying pan warm canola oil on medium-high heat.  Place one corn tortilla in the pan and lightly fry on each side for 10 seconds.  Place tortilla in between two pieces of paper towel and try to remove excess oil.  Repeat with second tortilla.  In another pan cook boca crumbles with taco seasoning and water.   Spray baking sheet with Pam and place one tortilla on it.  Cover tortilla with black beans that have been rinsed and drained.  If desired, mash black beans on tortilla.  Place boca seasoned meat on top of beans.  Top with half of the cheese.  Place other tortilla on top.  Bake in the oven for 10 minutes.  Remove from the oven and put last five ingredients on top.  Garnish with the remaining cheese.  Cut into four squares using a pizza cutter.  Makes one serving.  Calories as provided by the Daily Plate are 337 calories and 6 grams of fat.

Spaghetti a la Asparagus y Pomodoro

1/3 box whole wheat noodles
2 tomatoes diced
10 asparagus spears chopped
1/4 cup onion
2 heaping tsp garlic
2 cups cooked chicken shredded
1 Tbs olive oil

Boil 4 cups water.  Add the noodles when the water is boiling and cook for 10-12 minutes.  In a separate skillet sautee the garlic over medium heat until golden brown and then add the onions and cook until translucent. Add the asparagus and simmer for 3-4 minutes.  Add the diced tomatoes and chicken and continue to simmer for 4-5 minutes.  Turn the burner on warm.  Drain the noodles and serve 3/4 cup of noodles to each person.  Pour 3/4 cup sauce on top of the noodles and enjoy.