Veggie Cakes

Recipe from: http://dietbites.com

Begin by grating up an assortment of your favorite vegetables. Examples include: carrots, mushrooms, squash, bell pepper, onion, corn, cabbage, broccoli, cauliflower, pinched spinach, cooked drained beans, potatoes. Be sure to use clean vegetables, and to drain your vegetables. Water tends to create splattering in the pan while cooking.

3 cups of grated vegetables
2 egg whites
salt & pepper to personal taste
dash or two of your favorite seasoning - totally optional
2 Tablespoons of white OR wheat flour
non stick cooking spray

Spray a skillet with the cooking spray and while it heats, mix the vegetable cakes in a bowl.

Form flat little patties and carefully place into the pan.

Cook until golden on one side before flipping, then turn and cook on the other side until golden brown. Be careful not to disturb your patties as they cook because they are very fragile.

Serve with low-fat dip or dressing for dipping.

Calorie Count: Without the dressing, using these veggies - mushrooms, squash, bell pepper, onion, carrots, cabbage & asparagus, the recipe contains 125 calories. Yes, that's for the ENTIRE recipe which makes a very nice size plate of vegetable treats.

Adding potatoes and corn will up your calorie count.

Crispy BAKED Tortilla Bowls

8 or 10 inch tortillas (I like 8" Whole Wheat)
Aluminum foil
Pam or Canola spray

Preheat oven to 400.

Make a ring out of foil & place it on a cookie sheet. Heat tortilla in microwave about 15-30 seconds, to soften. Spray both sides with spray & put on top of foil ring. Press down in center to form a shallow bowl. Bake at 400 for about 8-15 minutes. Watch them. Turn if necessary to brown evenly. Remove from oven & allow to cool before filling. They will continue to crisp a little as they cool.

For taco salad, fill with lettuce, tomatoes, taco meat or salsa chicken, beans, etc.

Salsa Chicken Quesadillas / Tacos

8 oz. Cooked chicken
1/4 - 1/2 c. salsa
2 oz. shredded cheese
2 whole wheat flour tortillas (8" or 10")

Preheat broiler.

Shred chicken into pieces and put into a microwave-safe bowl. Pour salsa over chicken, cover & microwave until hot. Stir to coat chicken, adding more salsa if needed.

Spray tortillas with non-stick spray. Put spray-side down on cookie sheet & spread 1oz of cheese on each. Put under broiler to melt cheese. Spread half of salsa chicken mixture on each tortilla & fold over. Put back under broiler to crisp tortilla. (ONLY 1-2 minutes - Watch carefully, it goes quick.) Flip over & crisp other side. Let cool for a minute then cut into 2-3 wedges. Serve with a salad.

2 Servings