| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Poultry, Salads, Low fat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken meat — white |
|
|
Skinless |
| 1/2 |
c |
Lettuce — torn into pieces |
| 2 |
md |
Tomatoes — cut into pieces |
| 1 |
cn |
Kidney beans — rinsed and |
|
|
Drained (15 oz. size) |
| 1 |
pk |
Taco seasoning mix |
| 1/2 |
c |
Cheddar cheese — non fat |
|
|
Hot sauce to taste |
| 1/2 |
pk |
Tortilla chips — *baked* |
|
|
(1 GM fat per 20 chips) |
|
|
Bottle Kraft fat free salad |
|
|
Dressing — Catalina |
INSTRUCTIONS
Place chicken in a bowl and cover with waxed paper. Cook in microwave about
5 minutes. Remove and drain chicken to remove any fat. Prepare taco mix as
directed, substituting chicken for beef. Place lettuce, tomatoes, and chips
in a large bowl. Add drained beans, grated cheese, and salad dressing. Mix
well. Serve immediately. Per serving: fat 4 GM, chol. 56 mg, calories 336,
protein 30 G, carb. 46 GM, 11% of calories from fat.
Recipe By :
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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