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
- 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.
- 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.
- 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).
- 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