Who said eating healthy has to be boring? You do not have to eat the same foods every week. Switch it up. Tap into your creative side and slim down by cooking delicious, healthy meals.
Recipe of the Week:
Corn and Jack Quesadillas
Prep: 10 Minutes Grill: 11 Minutes Makes: 4 Servings
- 3 large ears corn, husks and silks removed
- 4 burrito-size flour tortillas, preferably whole wheat (120 to 140 calories each)
- 4 ounces reduced-fat Monterey Jack Cheese, shredded (1 cup)
- 1/2 cup mild or medium-hot salsa (with fewer tahn 140 mg sodium per 2 tablespoons)
- 2 green onions, thinly sliced
- 1 head romaine lettuce, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat.
- Place corn oh hot grill rack. Cover grill and cook corn, turning frquently, until brown in spots, 10-15 minutes. Transfer corn to plate and let cool until easy to handle. With a sharp knife, cut kernels from cobs.
- Place tortillas on work surface. Evenly divide Monterey Jack, salsa, green onions, and corn on half of each tortilla. Fold tortilla over filling to make 4 quesadillas.
- Place quesadillas on hot grill rack. Cook quesadillas, turning over once, until browned on both sides, 1 to 2 minutes. Transfer quesadillas to cutting board, cut into 3 pieces.
- In a large bowl, toss romaine with oil, vinegar, pepper, and salt. Serve quesadillas with romaine salad.
Each serving: 400 calories, 18 g protein, 59 g carbohydrate, 14 g total fat (5 g saturated), 12 g fiber, 18 mg colesterol, 804 mg sodium.
Try this recipe this week at your Cinco de Mayo celebration.
It is a vegetarian-friendly dish.
*Recipe and photo courtesy of www.goodhousekeeping.com
No comments:
Post a Comment