Tuesday, August 23, 2011

Romaine Tacos- Phase 2

This just came to me one day. I actually was having it as a cold dish and thought, it would probably be good hot.
3.5oz Salsa: 35 cal, 3oz Beef: 115 cal, 3oz Chicken: 141 cal, 3.5oz Romaine: 17 cal
(Meal does not include guacamole like the picture shows)

1 Lb Extremely Lean Beef Prepared (See Spaghetti Squash Recipe) or 1 Lb Prepared Chicken (See Chicken Recipe)
3.5 oz Romaine Lettuce (If it is the small heads of lettuce it should be about 5-6 pieces, if it is the large type the 3 outer pieces. Just cut the large ones in half)
1 small tomato or sugar-free salsa (optional, remember it counts as a fruit)

Ingredients for Meat:
3TBSP Tomato Paste (sugar-free)
1TBSP of Chili Powder
2tsp Onion Powder
1tsp Cumin
1tsp powdered Oregano (if you don't have powdered oregano use Ground Sage, works just as good)
1tsp Paprika
1tsp Garlic Powder
1tsp Stevia
3/4tsp salt
1/4tsp Red Pepper
Splash Lemon Juice
Splash of Chicken Broth
3/4 cups of Water

Here is a refresher on how to prepare the beef.
4% Fat Ground Beef Round
In a deep skillet at 1lb of beef. Brown unseasoned. When the meat is thoroughly browned and you don't see anymore grease producing strain and rinse with hot water. Wipe out skillet until all oil is gone. Put meat back into the skillet and follow cooking instructions listed below the chicken prep instructions.

A refresher on how to cook the chicken. The one thing that we will be doing differently is we will only be using the chicken broth, no spices or other seasonings.
In a deep skillet fill up to a third with chicken stock. Place chicken in skillet and boil on medium for 20-25 minutes. I like to flip them once within the 20 minutes.
Once you are done cooking the chicken, shred with fork.
Empty skillet of chicken stock (I would save it in another bowl or baggy), and place shredded chicken back in the skillet and follow the cooking instructions below.

Add all spices, mix well
Add Lemon Juice, Chicken Broth, Tomato Pasta, and Water. Mix well.
Let the meat soak in the seasons and sauce for 10-15mins on medium to low heat.

Measure out your allotted portion and evenly distribute between your Romaine pieces.
Optional: Top with a spoonful of salsa and it's ready to go.

This would as be good with Precooked Shrimp that is tailless and shell-free
Just think, in phase 3 you can add some cheese :)

Next up, Beef & Broccoli Stir-fry

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