Breakfast Quesadilla

Special thanks to Pritikin Longevity Center for the recipe!

Breakfast Quesadilla
 
Author:
Ingredients
  • 1 cup diced assorted vegetables (the more colors the better!)
  • ½ cup egg whites
  • ¼ teaspoon freshly ground black pepper
  • 1 whole-wheat, low-sodium lavash thin bread
  • 3 Tablespoons shredded fat-free mozzarella cheese
  • 1 Tablespoon chopped fresh cilantro leaves (optional)
  • 2 Tablespoons fat-free sour cream
  • ¼ cup pico de gallo (no salt added) or no-salt-added salsa (such as Enrico’s brand)
Instructions
  1. In a medium nonstick skillet, sauté vegetables until beginning to brown. Add egg whites and scramble. Season with black pepper.
  2. On a warm griddle or flat-top grill, place lavash thin bread and let the side facing the heat get hot.
  3. Turn the bread over on the griddle or grill, and sprinkle the cheese on top side.
  4. On half of the top side, spread the vegetable scramble and cilantro.
  5. When the cheese begins to melt, fold the thin bread in half to cover the vegetables. Press firmly, using a tool like a large firm spatula or bottom of a pan. Flip on the other side, grill for about 2 minutes, and press.
  6. Remove from heat. Cut quesadilla into four pieces. Serve two pieces per person with fat-free sour cream and salsa on the side.

Crispy Beef Tacos

Recipe from the Recipe Rehab book

Crispy Beef Tacos
 
Author:
Serves: 4
Ingredients
  • 8 corn tortillas
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • ¾ pound 90 percent lean ground beef
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon sun-dried tomato paste
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 (8-ounce)can low-sodium tomato sauce
  • ½ cup fresh cilantro, coarsely chopped
  • 4 scallions, white and green parts, chopped
  • Toppings :
  • 2 cups shredded lettuce
  • ½ cup reduced-fat shredded cheddar cheese
  • 1 jalapeno, halved lengthwise, seeded if desired, and sliced
  • ¼ cup fat-free sour cream
Instructions
  1. Preheat the oven to 300?F. Wrap the tortillas in damp paper towels and microwave on high for 30 seconds, until pliable. Discard the paper towels and coat the tortillas with nonstick spray.
  2. Fold the tortillas over the lip of a 13-by-9-inch baking dish with handles. Bake until crisp and firm, about 15 minutes.
  3. In a large nonstick skillet, heat the olive oil over medium heat. When the oil is hot, add the onion and garlic. Cook and stir for a few minutes, until soft. Add the beef, breaking the meat up with the back of a spoon, until cooked through, 4 to 5 minutes. Season with salt and pepper.
  4. Add the sun-dried tomato paste, red pepper flakes, oregano, and cumin, stirring to combine. Stir in the tomato sauce. Cook for another 5 minutes, until the mixture is thick. Remove from the heat and add the cilantro and scallions.
  5. To serve, put a couple of tablespoons of the meat mixture in a taco shell. Top with lettuce, cheese, jalapeno, and sour cream.