Taco Salad with Homemade Cheese Sauce
More leftovers!! We used up the remaining cookout ground beef for tacos tonight. I have always preferred taco salads, so I made a pile of taco fixin’s rather than soft tacos and ate the tortillas on the side. When I was growing up we used to have taco night a lot – with little bowls of all kinds of toppings. My mom used to put plain yogurt on hers instead of sour cream and that’s how I learned to eat plain yogurt!
Tonight’s pile included:
- Spinach + Bibb lettuce
- Green + yellow pepper, sauteed
- Chopped tomato + a tiny bit of avocado (they got lost in there)
- A small serving of ground beef
- A few crumbled flax chips
- A dollop of greek yogurt
- And the highlight: Nutritional Yeast Queso Sauce!
Yes, the queso sauce made the recipe. I’ve been wanting to try nutritional yeast (click here for more info) since I’ve seen it on some of the blogs and when I saw Jenna make it into the queso sauce I buckled down and bought it. I found it in bulk at EarthFare. It’s about 30 kcal per tablespoon and reminds me of what the powder of Kraft Mac n’ Cheese would taste like if you ate it plain. It’s VERY cheesy and is probably best made into a sauce, although I think people do “sprinkle” it on things.
My stash in a jar. Kind of like fish food!
Smothered on the tacos. The husband agreed it was the best part!
I ended up only eating 1.5 of my tortillas – I got full!
With a can of seltzer. This dinner was about 425 kcal, 14 grams fiber and 30 grams protein.
After dinner the husband and I went walking. It’s quite cool out there, but was nice for digestion 🙂
Dessert = one of Ally’s leftover Peanut Butter Banana Cupcakes!!
Berry Crisp Take II
SUCCESS!!! I tried my first single serving fruit crisp in this post but it didn’t turn out that great. I put the berries in frozen and it took a really long time to cook and ended up being a soupy mess with a dry topping. This time I used pancake batter as a finer topping – mixed with some oats for texture – and heated the berries first. Perfection!!
- 3/4 a serving of buttermilk pancake mix (could reduce to half to lighten recipe)
- 1 oz milk
- A splash of egg white
- About 3 tbsp rolled oats
- Sweetener if you like – I added a sprinkle of splenda
Defrost and HEAT 1 cup frozen berries in an oven-proof container so they are hot. Drain off liquid. Pour topping over. Bake for 10 minutes at 400*.
About 235 kcal, 8 grams fiber and 9 grams protein. Quite a snack!
Goodnight guys 😉