Thursday June 4, 2009 Some Tex-Mex Flavors
Sugar Free low fat Tapioca pudding with FF Redi-Whip (2 Pts)
Chipotle Chicken & hominy tostadas (9.5Pts)
To make the tostadas I removed two chicken & cilantro sausages from their casings and cooked them in 1 Tbsp canola oil until browned; Then I added 1/2 chopped sweet onion and 1 small chopped green pepper and sauteed them until they were soft. Then I added to the pan, one can of hominy drained and rinsed, one can of chopped tomatoes with green chilis; one chopped chipotle pepper in adobe sauce; 1 tsp cumin, and about 2 tbsp of chopped fresh cilantro.
While this mixture simmered on low I took 6 small corn tortillas (three at a time) sprinkled them with kosher salt and microwaved them for 3 minutes until crispy. This is a great way to get crunchy tortillas without any added fat. In a separate dish I melted 1 oz of cheddar cheese together with 4 tbsp of weight watchers cream cheese in the microwave (about 30 secs). To assemble for each serving, I put a spoonful of the chicken & hominy mixture on top of 2 of the tortillas and drizzled some of the cheese mixture over them. Then I topped them with shredded lettuce, a Tbsp of guacamole, a Tbsp of light sour cream and some salsa. I used the third tortilla, broken up in pieces, to scoop up any fallout! I had enough chicken mixture left over for another two servings.
1/2 corned beef sandwich on rye with grilled onions (7.5 Pts)
Kettle Baked BBQ chips (1 Pt)
pickle (0 Pts)
Water (0 Pts)
Fiber One Cereal, Activia Light Raspberry yogurt, bananas & blueberries (1.5 Pts)
Coffee with 1% milk (1 Pt)