Tuesday, January 24, 2006
A new layout and a recipe
So I finally made a new layout tonight. And it is even about me....how about that? This is the new Espresso Collection from Paper Heart Studio. Just got my box of goodies today. All of it is really cool stuff =). Even took the picture myself a week or two ago with my new tripod. It was that lovely January day that was 55 or so degrees. That is why I'm sitting outside and not freezing. I kind of blurred it up in photoshop elements. Don't like looking at myself in focus.
Tried a new recipe for supper tonight. It is from the latest issue of Cooking Light magazine. I love that magazine (of course, what magazine do I not love). Yummy food....but healthy. Got to love that. So here it is....enjoy. Not quite sure how you were supposed to eat these without making a huge mess....so I just rolled them up and made a burrito.
Soft Black Bean Tostadas
½ cup chopped peeled avocado
½ cup chopped seeded tomato
¼ cup sliced green onions
2 tsp fresh lime juice
¼ tsp salt
2 T water
2 T fresh lime juice
½ tsp ground cumin
1/8 tsp salt
1/8 tsp ground red pepper
1 15 oz can black beans, rinsed and drained
4 (8 inch) flour tortillas
1 cup shredded roasted skinless, boneless, chicken breast
¾ cup (3 oz) Monterey Jack cheese
1 cup shredded iceberg lettuce
½ cup fat-free sour cream
1. Preheat broiler.
2. To prepare salsa, combine first 5 ingredients in a small bowl. Toss gently, and set aside.
3. Combine 2 T water, lime juice, cumin, salt, ground red pepper, and black beans in a blender; process until smooth.
4. Place tortillas on a baking sheet, and spread about ¼ cup black bean mixture evenly over each tortilla. Top each evenly with ¼ cup chicken and 3 T cheese. Broil 2 minutes or until cheese melts and tortilla edges are just beginning to brown.
5. Top each tortilla with ¼ cup lettuce, ¼ cup salsa, and 2 T sour cream. Cut each tortilla into 4 wedges.
Calories: 410; Fat 14.4 g; Protein 25.3 g; Carb 47.7 g; fiber 72 g; Chol 49 mg; Iron 3.7 mg; Sodium 858 mg; Calc 264 mg.