Diet Recipes, Diet Books, Dieting Plans, Diet Tacos and Enchiladas Recipe

Diet Avocado Veggie Tacos Recipe

1 medium avocado
non-stick cooking spray
1 1/4 cup onion, julienne strips
1 1/2 cup sweet green pepper, julienne strips
1 1/2 cup sweet red pepper, julienne strips
1 cup cilantro
1 1/2 cup fresh tomato salsa (recipe below)
12 flour tortillas, 8-inch
***Fresh Tomato Salsa:***
1 cup fresh tomatoes, diced
1/3 cup onions, diced
1/2 clove garlic, minced
1/3 teaspoon jalapeno peppers, minced
2 tsps. cilantro, minced
1 pinch Cumin
1 1/2 tsps. fresh lime juice

Prepare fresh tomato salsa. Spray skillet with non-stick cooking spray. Lightly saute the onion and green and red peppers. Mince cilantro and cut avocado into 12 slices. Warm tortillas in oven and fill with sauteed peppers and onions, cilantro, avocado slices, and salsa. Fold tortilla over and serve. Salsa; Mix together all ingredients and refrigerate. This recipe for Avocado Veggie Tacos serves/makes 12 tacos

In a bowl combine the soup and sour cream. Set aside. In a non-stick frying pan sprayed with cooking spray, brown the chicken. Cut the cooked chicken into small pieces or shred. Add half of the soup and sour cream mixture and the can of green chilies to the cooked chicken and heat through. This is the mixture that you will fill the tortillas with. Using a large baking dish, (9X13 usually), fill each tortilla and wrap. Place these filled tortillas in the pan with the seam down until done. Add the other half of the soup and sour cream mixture to the top of the filled tortillas. Top with shredded cheese. Cover and bake at 350 degrees F for 40 minutes. This recipe for Low-Fat Chicken Enchiladas serves/makes 8

Diet Veggie Enchilada Wedges Recipe

Olive oil cooking spray
10 (5-inch) corn tortillas
1 teaspoon olive oil
2 medium zucchini, shredded
1 clove garlic, crushed
or
1/4 teaspoon garlic powder
1/2 red bell pepper, stemmed, seeded and diced
1 (9-ounce) box frozen whole kernel corn
1 (16-ounce) can black beans, drained
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup light sour cream
1 (16-ounce) jar hot or medium salsa
4 ounces sharp cheddar cheese, shredded - low fat cheese works fine too

Heat the oven to 350 degrees F. Coat a 9 or 10-inch pie pan with olive oil cooking spray and set aside. In a large, nonstick skillet, heat the olive oil over medium heat. Add the zucchini and garlic and cook 4-5 minutes, until the zucchini is limp and moisture begins to evaporate. Stir frequently. Stir in red pepper, corn, black beans, cumin and salt; cook 4-5 minutes longer. Remove from heat and stir in sour cream. Set aside. Arrange 4 of the tortillas in an overlapping circle across the bottom of the prepared pie pan. Spoon 1/3 of the zucchini mixture over the top, drizzle with about 1/3 of the salsa and sprinkle lightly with cheese. Top with three more tortillas, and another 1/3 of the zucchini and salsa. Finish with remaining tortillas, zucchini, salsa and cheese. Bake 40-45 minutes or until top is brown and the mixture is bubbling. Allow to stand at least 10 minutes before cutting. This recipe for Veggie Enchilada Wedges serves/makes 8