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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.)

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Here’s our youngest, Emily, with Mr. Handsome eyeing the eggs last weekend.

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
  • Tortillas
  • Choice of any or all:  grated cheddar, shredded lettuce or spinach, sliced scallions, chopped tomatoes or cucumbers, cilantro for garnish
  • Lime

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.

When vegetables are almost done, heat  tortillas (one at a time) in a second skillet and place them on a plate.  Spoon vegetables into tortillas and top with 1/2 slice cheese,  fresh spinach or lettuce, chopped scallions (green onions) or cucumbers, cherry tomatoes, and/or cilantro.  Drizzle with salsa ranch dressing.   Squeeze a little lime juice over the whole thing.  Serve hot or at room temperature.
 
*Other options are mushrooms, chopped cauliflower, broccoli, or eggplant, etc.

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.

{Printable Recipe}

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.

Interested in an upcoming class? Email me at afmorgan53@yahoo.com.

Sing a new song,

Alyce

veggie tacos published first on my dinner place blog, 2013