Mexican Lobster Salad
Makes 2 Servings - 3 Points Per Serving
1/4 lb shelled cooked Lobster meat, cut into 1 inch pieces
1/4 cup each diced green Bell Pepper and sliced celery
1 large plum tomato, cut into 8 equal wedges
1 tbs chopped fresh cilantro or parsley
1 tbs each seeded and minced Jalapeno pepper and green onion
1/2 small garlic clove, minced
1 tbs each sourcCream and lime juice
2 tsp Olive or Vegetable Oil
4 lettuce leaves
1. In medium bowl combine lobster, bell pepper, celery, tomato, cilantro (parsley), jalapeno pepper, scallion, and garlic; set aside.
2. In a small bowl combine remaining ingredients except lettuce; pour over lobster mixture and toss to coat.
3. Cover with plastic wrap and refrigerate until ready to serve.
To serve, line serving platter with lettuce; toss lobster mixture again and arrange on lettuce.
- - - - - - - - - - - - - - -
Mexican Casserole
Makes 6 Servings - 5.5 Points Per Serving
2 cans 98% Fat-Free Campbell's Cream Of Chicken Soup
1 small can Swanson's Chicken Breast
1 small can chopped Green Chilies (optional)
1/4 cup Salsa (optional)
1/4 cup minced Onion
1 1/2 cups finely pre-shredded Reduced-Fat Cheddar Cheese
1 pkg (10 count) Corn Tortillas
1. Tear up tortillas into bite size pieces and mix with all ingredients except cheese. Add half of cheese to mix.
2. Put it all in an 8x8 inch baking dish and top with remaining cheese.
3. Cover and bake at 350 degrees till cheese is all melted and bubbly on sides (30-40 minutes).
COOK'S NOTE: You can top each serving with a tablespoon of fat-free or low-fat sour cream and some salsa, Just be sure to bump up the points accordingly.
- - - - - - - - - - - - - - -
Taco Pie
8 (1 oz) Reduced Fat Biscuits or Crescent Rolls
(unbaked, refrigerated in the tube kind)
1 lb Lean Ground Beef or Ground Round
2 tbs Green Pepper, chopped
8 oz Mozzarella Cheese (Healthy Choice or equivalent)
1 can (6 oz) Tomato Paste
1 can Water
1 pkg Taco Seasoning Mix
1. Press biscuits into pie pan, covering the bottom and sides.
2. Brown meat, drain. Add all other ingredients to meat, except cheese.
3. Layer 1/2 meat mixture, 1/2 cheese mixture. Repeat.
4. Bake at 400 degrees for 15 minutes.
One Serving (1/4 pie) - 9 Points
One Serving (1/6 pie) - 6 Points
One Serving (1/8 pie) - 4.5 Points
*COOK'S NOTES: Use Healthy Choice Mozzarella Cheese and get 16 oz instead of 8 oz. Using 1/2 Cheddar and 1/2 Mozzarella Cheeses make a nice change in taste.
For a different flavor you can add in some veggies; sliced mushrooms, onion, bell peppers are tasty. Or serve a side salad with it!
�- - - - - - - - - - - - - - - -
Nachos Grande
Makes 4 Servings -�6 POINTS Per Serving
�
4 oz baked low-fat tortilla chips
9 oz fat-free canned refried beans
1 cup shredded reduced-fat Mexican cheese
1 cup salsa
1/2 cup guacamole
1. Preheat oven to 350�F.
2. Place chips closely together on a nonstick baking sheet. Top with beans, cheese and salsa.
3. Heat until cheese melts, about 10 minutes. Serve with dollops of guacamole. Yields about 12 chips per serving.
- - - - - - - - - - - - - - -
