Gack Yack

One thing I look for in a recipe is how fast it can be prepared. I don’t have all day to slave over a meal so something simple, delicious, and healthy is key. I got the base of this recipe from Dr. Fuhrman’s Eat To Live book. With a few additions it turned out awesome.

Mexican Lentils

1 cup lentils, uncooked
1 cup frozen or fresh corn
1 cup nonfat tomato sauce
1 onion, chopped
1 clove garlic chopped fine
1/2 onion chopped, set aside
1 tomato chopped set aside
Seasonings to taste ( black pepper, cumin, Mrs. Dash, etc )
Hot sauce for seasoning
Fritos

Boil the lentils in 2 cups of water for 30 minutes and drain. Combine the remaining ingredients except for the onion and tomato set aside and simmer over low heat for 20 minutes.

To serve top lentils with some fresh onion and tomato, Fritos, and hot sauce.

I recently purchased a big pack of corn tortillas and have been trying to come up with ways of using them. Last night I decided to throw together a healthy chalupa that was a hit with everyone.

Bean and “Cheese” Chalupas

6 corn tortillas
1 can of fat free refried beans
Soy cheese or real cheese, shredded (I used Senora Lupe Quesadilla Soy cheese)
Shredded lettuce (I used Romaine)
Diced tomato
Diced onion
Cilantro (optional)
Salsa

Heat oven to 350. Spray a sheet pan with spray oil, lay tortillas on pan and spray a little oil on them. Put them in the oven for about 10 minutes or until crispy. While the torillas are crisping, you can chop up the veggies for the topping.

Once the tortillas have cooled enough to handle, I put a layer of refried beans on there and some cheese if you are using any. I pop that back in the oven to heat up for about 5 or so minutes. When they come out, I let them cool for a few minutes and then add all my toppings.