Here are a couple of layouts....one from last night which has now been scanned and a very quick one from tonight. Again, all supplies from the Scrappy Giraffe November Kit.
I haven't posted a recipe for awhile. Here is what we had for supper tonight. Was very quick and easy and tasty as well. The girls devoured it too. Always nice when we all three like it. Also made a cake tonight as well. Maybe I'll post that later. Cooking/Baking seems to be my new therapy. Anyway, hope everyone had a great day.
Grilled Chicken Tostadas
4 (6 oz) skinless, boneless, chicken breast halves
1 T fresh lime juice
1 T 40% less sodium taco seasoning
1/2 tsp sugar
6 (8 inch) flour tortillas
6 cups packaged coleslaw
1 (7 oz) can green salsa
4 cups chopped tomato
1/4 cup sliced ripe olives, chopped
1 1/4 cups fat-free refried beans
1/2 cup (2 oz) crumbled feta cheese
6 T reduced fat sour cream
1/4 cup fresh cilantro leaves
1/4 cup unsalted pumpkinseed kernals, toasted (optional)
1. Prepare grill, or heat grill pan over medium-high heat.
2. Brush chicken with jice, sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4 inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.
3. Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
4. Spread about 3 T beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 tsp cheese, 1 T sour cream, and 2 tsp cilantro. Sprinkle with 2 tsp pumpkinseeds, if desired.
Yield: 6 servings (1 tostada) 361 calories; 9.2g fat; 28.7g protein; 43g carb; 6.8g fiber; 65mg chol; 3.7mg iron; 844mg Sodium; 221 mg Calc.