Ingredients 1 lb ground beef or turkey – your choice!
1 packet of taco seasoning
1 can Rotel tomatoes ( I like the cilantro one)
1 pkg cole slaw mix
1 4 oz. can sliced black olives
1 4 oz. can diced jalapenos – optional 1 avocado
3 green onions – sliced
Shredded cheese & sour cream for topping
Brown ground meat and stir in seasoning packet.
Add tomatoes, olives & jalapenos.
Stir in cole slaw mix and onions (save a bit for garnish).
Serve with diced avocado, shredded cheese & sour cream. Sprinkle with remaining green onion.
Makes 6 servings
Nutrition Facts: (does not include sour cream & cheese – add accordingly)
Total Fat 17g
Total Carbohydrates 10g
Dietary Fiber 4g
Note: You can control the heat on this one! Using salsa in place of the can of Rotel won’t change the nutritional data too much.
Roasted Brussels Sprouts are the perfect side dish!
2 Tbls butter
4 boneless, skinless chicken breasts
Salt & pepper
8 oz. sliced mushrooms
2 Tlbs. Green onions, sliced
½ tsp. minced garlic
4 slices Swiss cheese
Heat butter in skillet over medium-high heat. When hot, add chicken breasts and sprinkle with salt & pepper.
Cook chicken until golden brown, about 3-4 minutes per side.
Add mushrooms and sprinkle with garlic powder and a little more salt & pepper. Cover and cook an additional 5-6 minutes, or until juice from chicken runs clear.
Place rack in oven about 6 inches below broiler. Set broiler on high and place chicken breasts on baking sheet. Top each breast with mushrooms and juices from pan. Top each with a slice of Swiss cheese and place under broiler. Watch carefully, remove when cheese is melted and bubbly.