I'm going to a crop at Busy Scrappin' (http://busy-scrappin.com/) 11am - 6pm. Joel doesn't know it yet, but he's going to help with dinner tonight!
Yesterday's recipes had mixed results. The Coq au Vin was delicious! The asparagus was probably one of the best things I've had in a long time. Definitely added to my "favorites". The Lemon Cake was fine, but I probably won't make it again. All-in-all, still a successful meal.
Tonight's meal is another of my "tried-and-true". LOVE it and super easy.
Layered Taco Salad
1 c salsa
1 T lime juice
1# ground venison (original recipe calls for 93% lean gropu beef)
1 envelope taco seasoning (any brand)
6 oz baked tortilla chips (about 60 chips)
12 c sliced Iceberg lettuce
6 plum tomatoes, seeded and chopped
15 oz can black beans, rinsed and drained
1 1/2 c shredded reduced-fat Mexican blend cheese
1 yellow or red bell pepper, thinly sliced
1 medium onion, thinly sliced
1/3 c fat-free sour cream
In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook venison over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from heat. Divide tortilla chips among 6 plates. Layer with lettuce, tomatoes, beans, cheese, bell pepper, venison mixture, onion, salsa mixture and sour cream. Serve immediately.
Yield: 6 servings at 10 PointsPlus each.
I'm also going to heat up a can of fat-free refried beans. One serving (1/2 c) is 2 PointsPlus.