A Slimming Recipe

[Guest guest]

I love this stuff and could eat it almost every night. Many of us

have a similar recipe, but maybe some of you haven't thought of doing this yet.

 

Taco Salad

 

First make the taco filling:

 

1 - 12 oz. container El Burrito Soy Taco Meatless Taco Filling

(available in the refrigerated or deli section of many U.S. grocery

stores -- this vegetarian product contains no eggs or dairy)

1 - 15 oz. can of kidney or other beans

1 small (6 - 8 oz.) can of tomato juice

 

Combine ingredients and heat. Serves 6.

 

1 serving = 160 calories; 6 grams fat

 

Assembly:

 

Crunch baked or lowfat corn chips in bottom of bowl (optional)

Add lots of lettuce, cabbage, and other greens or veggies

Top with 1/6 taco filling recipe

Next top with as many toppings as you desire. Here are a few I use:

Cheese (nondairy, fatfree, or a little regular -- I just use a tiny

bit of regular on top of the hot taco filling)

Sliced olives (only 10 calories per olive, and 1 or 2 do the trick)

Tomatoes or salsa

Cilantro

Green onion tops, snipped

Diced mild onions (or soak diced regular onions in several changes of water)

FF or lowfat or nondairy sour cream

LF ranch dressing

Chipotle powder or Buffalo Chipotle Sauce (addictive)

 

Serve at once.

 

Notes: This is a great company dish! You can set up your taco bar

and let guests help themselves to whatever they want with their taco

filling. Double the filling batch and keep it in a slow cooker for

guests to serve themselves. This is my main company dish, since it's

so easy and nobody has to eat what they don't like.

 

Freeze leftover taco filling or use it in the following ways:

In tacos (duh!)

Layered in a taco casserole

Taco " Impossible Pie " (not lowfat)

In a burrito with veggies and maybe rice (convert this to a casserole

by putting the burritos in a casserole dish, topping with enchilada

or other lowfat sauce and maybe a little cheese, and baking until

thoroughly heated

To fill appetizers, calzones, wontons etc.

On a tostado shell with shredded lettuce etc on top

 

If the El Burrito soy taco filling is unavailable in your area or you

want to go from scratch, you can use " Grounds " or TVP, dried onions,

and taco flavorings and vegetable broth. Then add the beans and tomato juice.

 

Sherry in Oregon

[Guest guest]

Oh, I'll have to check out the meatless filling. I've never seen it

around here, but tomorrow we are going to the co-op in Buffalo.

Thanks for posting this.

 

Jan )

 

 

 

, Sherry Rose <sherry@c...>

wrote:

>

> I love this stuff and could eat it almost every night. Many of us

> have a similar recipe, but maybe some of you haven't thought of

doing this yet.

>

> Taco Salad

>

> First make the taco filling:

>

> 1 - 12 oz. container El Burrito Soy Taco Meatless Taco Filling

> (available in the refrigerated or deli section of many U.S.

grocery

> stores -- this vegetarian product contains no eggs or dairy)

> 1 - 15 oz. can of kidney or other beans

> 1 small (6 - 8 oz.) can of tomato juice

>

> Combine ingredients and heat. Serves 6.

>

> 1 serving = 160 calories; 6 grams fat

>

> Assembly:

>

> Crunch baked or lowfat corn chips in bottom of bowl (optional)

> Add lots of lettuce, cabbage, and other greens or veggies

> Top with 1/6 taco filling recipe

> Next top with as many toppings as you desire. Here are a few I

use:

> Cheese (nondairy, fatfree, or a little regular -- I just use a

tiny

> bit of regular on top of the hot taco filling)

> Sliced olives (only 10 calories per olive, and 1 or 2 do the trick)

> Tomatoes or salsa

> Cilantro

> Green onion tops, snipped

> Diced mild onions (or soak diced regular onions in several changes

of water)

> FF or lowfat or nondairy sour cream

> LF ranch dressing

> Chipotle powder or Buffalo Chipotle Sauce (addictive)

>

> Serve at once.

>

> Notes: This is a great company dish! You can set up your taco

bar

> and let guests help themselves to whatever they want with their

taco

> filling. Double the filling batch and keep it in a slow cooker

for

> guests to serve themselves. This is my main company dish, since

it's

> so easy and nobody has to eat what they don't like.

>

> Freeze leftover taco filling or use it in the following ways:

> In tacos (duh!)

> Layered in a taco casserole

> Taco " Impossible Pie " (not lowfat)

> In a burrito with veggies and maybe rice (convert this to a

casserole

> by putting the burritos in a casserole dish, topping with

enchilada

> or other lowfat sauce and maybe a little cheese, and baking until

> thoroughly heated

> To fill appetizers, calzones, wontons etc.

> On a tostado shell with shredded lettuce etc on top

>

> If the El Burrito soy taco filling is unavailable in your area or

you

> want to go from scratch, you can use " Grounds " or TVP, dried

onions,

> and taco flavorings and vegetable broth. Then add the beans and

tomato juice.

>

> Sherry in Oregon

>

[Guest guest]

> Oh, I'll have to check out the meatless filling. I've never seen it

> around here, but tomorrow we are going to the co-op in Buffalo.

 

I've not seen it around here either, Jan :-( But I figure that I can follow the

suggestion at

the bottom of that recipe post and fake it up with reconstituted tvp, onion,

garlic, and a

mix of the spices usually found in tacos. And the rest of it? Delish, I'd say!

I'll also use soy

cheese for this one.

 

Thanks!

 

Best love, Pat

[Guest guest]

Maybe use the morningstar farm crumbles w/taco seasoning & sauce?

 

Pat <veggiehound wrote: > Oh, I'll have to check out the

meatless filling. I've never seen it around here, but tomorrow we are going to

the co-op in Buffalo.

 

 

 

 

 

Beth

“The right adult at the right time can make an enormous difference. Many kids

have a history of difficult, disappointing relationships and one good

relationship--one person who is there for them--can make a huge difference.”

-Jean E. Rhodes Professor, Psychology at the University of Massachusetts in

Boston.

 

 

 

 

 

Photos – Showcase holiday pictures in hardcover

Photo Books. You design it and we’ll bind it!

 

 

[Guest guest]

Beth Renzetti wrote:

 

> Maybe use the morningstar farm crumbles w/taco seasoning & sauce?

>

We use the sausage style crumbles for tacos, and put regular taco

seasoning in it. It is quite good, but I don't eat it myself often,

it's usually for the boys. It is good for a treat, though!

 

I wonder if home made seitan would work for this? I have heard of

people making their own seitan and using it in Asian recipes but have

never tried it myself.

 

Laura

[Guest guest]

***Maybe use the morningstar farm crumbles w/taco seasoning & sauce?***

 

They didn't have the taco soy filling at the co-op, so I got some

stuff that looks like ground beef but it is soy. My daughter says

it's really good. She's always trying stuff like that. I'm going to

try it for the tacos. I will be using flour tortillas though because

I can't eat corn. I'll let you know tomorrow if I like it or not.

 

All that trouble to go to the co-op and it was as good as I thought it

would be. Way over priced and they didn't have all the things I

thought the would. And to top it off someone backed out of a driveway

on Elmwood (very busy street with bad parking and lots of stores) and

hit me. Did quite a bit of damage to my car. At least it was a nice

guy the hit me and admits that it was his fault. He saw me and

thought he had time to get out.

 

Anyways, I'm sticking to Feel Rite from now on. Much better prices

and I know where to find everything.

 

Sorry if I bored you all half to death!

Jan )