Tuesday, November 18, 2008

Happy Diet Food

Some of you know that we have started a Biggest Loser contest at work. We are two and a half weeks into it and have already started to make some pretty significant changes in my diet and exercise. We weigh in every Monday morning for 10 weeks and the person at the end with the Biggest percentage of weight loss wins the grand prize ($25 buyin per participant). Some people are competing for the money and others are competing just for the benefit of getting healthy. I'm doing it for both! Although I don't actually expect to win since other people have more weight to lose than I do. But as of the second weigh in I have lost three pounds! So exciting and motivating to continue the work! I've also been putting a lot of time and energy into meal planning, snacks and proportioning. Here is a fun new recipe we tried tonight.

Vegetable-and-Black Bean Soft Tacos

A chef's surprise is hidden beneath a soft tortilla. The crisp broccoli buds combine well with the chewy shiitake mushrooms and nuttby black beans. The spicy salsa complements this package nicely. You may never be able to eat another mundane taco after this.

1 tablespoon olive oil
2 cups coarsely chopped broccoli florets (1/2 bunch)
1 cup sliced red onion
1 cup julienne-cut green bell pepper
1/2 cup julienne-cut red bell pepper
1 cup sliced mushrooms
1 cup sliced shiitake mushroom caps
1/3 cup minced seeded Anaheim chile
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 cup tomato juice
1 tablespoon minced fresh cilantro
2 tablespoons fresh lime juice
1 (15-ounce) can black beans, rinsed and drained
6 (10-inch) flour tortillas
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
3 cups thinly sliced iceberg lettuce
3/4 cup medium salsa
6 tablespoons nonfat sour cream

Heat oil in a large nonstick skillet over medium-high heat. Add broccoli, onion, and bell peppers; sauté 4 minutes. Add mushrooms, chile, cumin, and chili powder; sauté 2 minutes. Add tomato juice; cook 2 minutes or until slightly thickened. Remove from heat; stir in minced cilantro and lime juice, and set aside.

Divide black beans evenly among tortillas; top each with 1/2 cup broccoli mixture and 1/4 cup cheese. Fold tortillas in half, and place on a baking sheet. Bake at 375° for 5 minutes or until cheese melts. Serve with lettuce, salsa, and sour cream.

Yield: 6 servings (serving size: 1 taco, 1/2 cup lettuce, 2 tablespoons salsa, and 1 tablespoon sour cream)

CALORIES 433 (33% from fat); FAT 15.9g (sat 6.5g,mono 5.9g,poly 2.5g); IRON 4.8mg; CHOLESTEROL 22mg; CALCIUM 345mg; CARBOHYDRATE 54.6g; SODIUM 739mg; PROTEIN 19.9g; FIBER 6.9g

Cooking Light, OCTOBER 1995

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