Food tips

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Weight loss info

The South Beach Diet
The South Beach diet is a diet system invented by Miami-based cardiologist arthur agatston which stresses that one should eat "good carbohydrates" instead of "bad carbohydrates" and "good fats" instead of "bad fats"
Dr. agatston developed the south beach diet for people who have heart disease, as a result of his detailed study of scientific studies completed on other weight loss systems.
Examples of good foods include, lean beef, skinless poultry, fish and shellfish, mozzarella cheese, peanuts, nonfat yoghurt and certain vegetables, like artichokes, cauliflower and sprouts.

Tex-Mex Tortilla Stack Recipe

	Category	Bean Recipes
	Views	163
	Ratings	0

Ingredients And Procedures

1 9-oz. pkg. (2 cups) frozen

Chopped cooked chicken 1 c Finely chopped, peeled

Jicama 1/2 c Taco sauce

8 10-inch flour tortillas

1 6-oz. container frozen

Avocado dip, thawed 2 c Chopped lettuce

1 16-oz. can refried beans

With green chili peppers or Mexican-style beans, drained And mashed 1 8-oz. carton reduced-fat or

Regular dairy sour cream 1/2 c Chopped red sweet pepper

1/3 c Sliced green onion

1 c Shredded lower-fat or

Regular cheddar cheese, or Monterey Jack cheese with Jalapeno peppers 1/4 c Sliced pitted ripe olives

Taco sauce (optional) THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek

Rate this recipe!

Post this recipe to your site

<h1>Tex-Mex Tortilla Stack</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 9-oz. pkg. (2 cups) frozen <P>Chopped cooked chicken 1 c Finely chopped, peeled <P>Jicama 1/2 c Taco sauce <P>8 10-inch flour tortillas <P>1 6-oz. container frozen <P>Avocado dip, thawed 2 c Chopped lettuce <P>1 16-oz. can refried beans <P>With green chili peppers or Mexican-style beans, drained And mashed 1 8-oz. carton reduced-fat or <P>Regular dairy sour cream 1/2 c Chopped red sweet pepper <P>1/3 c Sliced green onion <P>1 c Shredded lower-fat or <P>Regular cheddar cheese, or Monterey Jack cheese with Jalapeno peppers 1/4 c Sliced pitted ripe olives <P>Taco sauce (optional) THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-cookbook.co.uk" title="Free recipe">free recipes</a>