Did you eat too many chocolate eggs over the weekend? A bit more ham than you planned on? Have a refrigerator full of boiled eggs? (Scroll to bottom for a scrumptious idea on that.)
It might be time to become addicted to these little veggie tacos this week. You will not believe how good they are and how quickly they go down. Picture this: a more-than-generous mound of sautéed or grilled vegetables with just a little, tiny bit of cheese — all on an über-fiber, whole wheat tortilla. Top all that goodness off with your favorite salsa mixed with ranch dressing, some fresh spinach leaves, a sprinkle of chopped green onion or cucumber, a quick squeeze of lime, and Bob’s your uncle, you’re eating. Very happily, I’ll add.
If you’re on Weight Watchers, these gems are 2 Weight Watchers Plus Points each. In other words, you can really eat these. They’re perfect for the day after a big blow-out.
Not watching your weight? Add a little more cheese or use regular (full-fat) cheese and saute the vegetables in oil. Use whatever kind of tortilla you’d like. These tortillas are 50 calories each with 7 grams of fiber:
No need for long, lingering directions. Try this easy stove top method or grill the vegetables if you’d like:
veggie tacos with salsa ranch dressing
makes 4-6 tacos
2 Weight Watchers Plus Points Each
- 1 each sliced zucchini and yellow squash*
- Large onion, sliced
- Red, yellow, or orange bell pepper, sliced
- 1/2 teaspoon each chili powder and kosher salt
- 1/4 teaspoon freshly ground black pepper.
- 4 tablespoons Ranch dressing
- 2 tablespoon salsa
- Choice of any or all: grated cheddar, shredded lettuce or spinach, sliced scallions, chopped tomatoes or cucumbers, cilantro for garnish
In a large nonstick skillet (with or without cooking spray) heated over medium flame, place 2-3 cups sliced or chopped vegetables. A variety of vegetables is great; almost any will do. Here I sliced up into about 1-inch pieces a zucchini, a yellow squash, a large onion, and half a red bell pepper. Sprinkle the vegetables with chili powder, kosher salt and fresh ground black pepper and cook for 7 -9 minutes, until nearly tender. (Add a pinch of cayenne if you like things quite spicy.)
In a small bowl, mix together ranch dressing with salsa. Set aside.
Cook’s Note: This is also a great way to use up leftover cooked vegetables or salad you’ve brought home from a restaurant. Just heat the vegetables and top with the salad. If this is your choice, do make these sweet tacos from scratch another time; they deserve their very own meal. Want breakfast? These are perfect and, if you’d like, you can add some scrambled eggs or scrambled egg whites.
Try not to eat all of them at once, but if you do, you haven’t done much harm!
LEFTOVER BOILED EGGS?
Add them to some sautéed, chopped asparagus and spoon over crispy whole wheat English muffins. Top with cheese sauce and garnish with black pepper. No asparagus? Just eggs are lovely as well.
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why do meatless mondays?
Imagine how much carbon and resources we could save if we ate less meat. Even just eating meat one less day a year would make a difference.
For instance, if over the course of a year you:
- Ate one less burger a week, it would be the equivalent of taking your car off the road for 320 miles.
- Skip meat and cheese one day a week with your family, it would be the equivalent of taking your car off the road for five weeks – or reducing everyone’s daily showers by 3 minutes.
- Skip steak once a week with your family, it would be the equivalent of taking your car off the road for nearly three months.
- And if the entire U.S. did not eat meat or cheese for just one day a week, it would be the equivalent of not driving 91 billion miles – or taking 7.6 million cars off the road.
As you can see, the impact of not eating meat can really add up. Join us in pledging to not eat meat once a week. If you already don’t eat meat once a week, why not try two days a week or three! You could even begin a full vegetarian diet if you’re up for it. Every little bit helps.
above info courtesy earthday.org
Sing a new song,
veggie tacos published first on my dinner place blog, 2013
3 thoughts on “Grilled Veggie Tacos with Salsa-Ranch Dressing”
These look yummy – Thanks for sharing
Reblogged this on Lisa Everyday Life and commented:
Sharing from more time at the table.com
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