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Portabella Tacos

Journal as: 1 cup "entrée salad with starchy foods light salad dressing" OR 1 portion "frozen dinner light, pasta or rice dish with meat or fish or vegetarian with light sauce" OR 2 slices "bread, toast, whole grain bread" + 2 ounces low-fat cheese + 1/2 cup "vegetables with 1 tsp fat maximum"

4 medium portabella mushrooms, stems removed and cut into 1/2-inch thick slices
2 teaspoons dried oregano flakes
1 1/2 tablespoons olive oil or canola oil
Salt and pepper to taste
3 medium zucchini, cut into matchsticks (about 2 inches long and 1/2 inch thick)
1 medium red onion, halved and sliced 1/4 inch thick
8 corn or flour tortillas
1 cup (4 ounces) shredded, reduced-fat Monterey Jack cheese
1/2 cup salsa of your choice

  1. Preheat oven to 425 degrees. Add mushrooms, oregano, oil, salt and pepper (if desired), zucchini sticks, and onion slices to large bowl. Toss to blend well.
  2. Spoon mixture evenly into a jellyroll pan (line it with nonstick foil if you have it). Place pan in oven and let vegetables roast, tossing occasionally, for about 30 minutes.
  3. Soften tortillas by wrapping them in a damp cloth and heating in the microwave for about a minute. Or you can warm them in a nonstick frying pan (use a little canola cooking spray if you like).
  4. Fill each tortilla with mushroom mixture, some shredded cheese, and salsa.

Yield: 4 servings (2 tacos each)

Per serving: 309 calories, 15 g protein, 40 g carbohydrate, 12 g fat, 4 g saturated fat, 15 mg cholesterol, 6 g fiber, 370 mg sodium. Calories from fat: 33%.

Recipes provided by Elaine Magee; © 2006 Elaine Magee

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