These tostadas are super healthy and fairly low in points. If you like Mexican food, you will love these.
As pictured, they are 7 points for 2 tostadas. I also drizzled a teaspoon of olive oil on top, so that made it 8 points. Here's the breakdown:
-2 white corn tortillas, baked - 1 point each
-1/4 cup (64 grams) of canned fat-free refried beans - 1 point
-2 ounces of grilled chicken breast - 2 points
-1/4 of an avocado - 2 points
What makes them so delicious is the concoction on top, which is somewhere between guacamole and pico de gallo. This is what I grew up eating with my carne asada and rice at our Mexican outdoor cook-outs.
Here's how you make it:
-finely dice 1/2 an onion and 2 tomatoes, put them into a bowl
-finely chop a handful of cilantro and toss it in
-finely dice an avocado and scoop it out on top of the other ingredients
-squeeze the juice of 1 lime onto the avocado pieces, add a sprinkle of salt and pepper, and mix gently
*Notice that there are no jalapeños in this recipe. That is due to fact that I am a major wuss. Don't judge me, you sick, sick masochists! Obviously you can add them if you like them.*
I pat it all into a square shaped reusable container and then divide it into 4 servings (that's how I know I used 1/4 of an avocado, and the other ingredients are 0 points).
For the baked tortillas, just place 6 on a baking sheet and bake at 375 - about 5 minutes, flip them over, then another 5 minutes. The baking time may vary, so keep an eye on them until they're lightly browned and crispy. Let them cool and you can keep them in a large Ziploc bag for the week.
I'd also like to implore you, if you don't have one already, to get an electronic food scale. It makes life sooooo much easier. I keep it within easy reach on top of my microwave.
I just put my plate of tortillas on top of the scale, zero it out, and weight the 64 grams of beans (it tells you on the can that 1/2 cup is 128 grams). SO much easier than putting it in a measuring cup. Then I spread the beans, zero it out again and add the 2 ounces of chicken. (I can flip back and forth between grams and ounces - not sure if all scales do this.)
I was very happy to find these refried beans that are only made with beans, water and salt. I'm making a bit of an effort to find products that don't have a ton of weird chemically ingredients.
¡Buen provecho!
As pictured, they are 7 points for 2 tostadas. I also drizzled a teaspoon of olive oil on top, so that made it 8 points. Here's the breakdown:
-2 white corn tortillas, baked - 1 point each
-1/4 cup (64 grams) of canned fat-free refried beans - 1 point
-2 ounces of grilled chicken breast - 2 points
-1/4 of an avocado - 2 points
What makes them so delicious is the concoction on top, which is somewhere between guacamole and pico de gallo. This is what I grew up eating with my carne asada and rice at our Mexican outdoor cook-outs.
Here's how you make it:
-finely dice 1/2 an onion and 2 tomatoes, put them into a bowl
-finely chop a handful of cilantro and toss it in
-finely dice an avocado and scoop it out on top of the other ingredients
-squeeze the juice of 1 lime onto the avocado pieces, add a sprinkle of salt and pepper, and mix gently
*Notice that there are no jalapeños in this recipe. That is due to fact that I am a major wuss. Don't judge me, you sick, sick masochists! Obviously you can add them if you like them.*
I pat it all into a square shaped reusable container and then divide it into 4 servings (that's how I know I used 1/4 of an avocado, and the other ingredients are 0 points).
For the baked tortillas, just place 6 on a baking sheet and bake at 375 - about 5 minutes, flip them over, then another 5 minutes. The baking time may vary, so keep an eye on them until they're lightly browned and crispy. Let them cool and you can keep them in a large Ziploc bag for the week.
I'd also like to implore you, if you don't have one already, to get an electronic food scale. It makes life sooooo much easier. I keep it within easy reach on top of my microwave.
I just put my plate of tortillas on top of the scale, zero it out, and weight the 64 grams of beans (it tells you on the can that 1/2 cup is 128 grams). SO much easier than putting it in a measuring cup. Then I spread the beans, zero it out again and add the 2 ounces of chicken. (I can flip back and forth between grams and ounces - not sure if all scales do this.)
I was very happy to find these refried beans that are only made with beans, water and salt. I'm making a bit of an effort to find products that don't have a ton of weird chemically ingredients.
¡Buen provecho!
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