Today's Tip: What's For Lunch? Try some of these...

Cool Taco Salad
2 servings

½ lb. lean ground beef

1 T water
2 tsp taco seasoning mix
2 whole-wheat pitas
2 T reduced-fat cream cheese, at room temp
2 T fat free sour cream
2 T salsa
1 cup lettuce, shredded
1 tomato, diced
¼ cup reduced-fat shredded cheddar cheese

Preheat oven to 400.  Brown ground beef, drain & rinse.  Add water and 1 tsp taco seasoning to beef and simmer for 3 minutes. 

Cut each pita into 8 wedges & place on baking sheet.  Bake for about 7 minutes or until lightly browned.

While the beef is cooling, combine the remaining taco seasoning, cream cheese, sour cream and salsa in a small bowl; mix well.  Diving and spread this mixture evenly on two plates.

Spoon a portion of the beef over the sour cream mixture, and top each with half the lettuce, tomato and cheddar cheese.  Add 8 baked pita wedges to each plate and serve.

Ceviche
3/4 lb. rinsed, peeled, & deveined shrimp
3 fresh chopped tomatoes
1 bunch chopped cilantro
2 chopped avocados
1 chopped onion
1 chopped jalapeno
1 can rinsed corn
1 freshly squeezed lemon or bottled lemon juice
Salt to taste 
Mix all ingredients in a bowl and enjoy by itself or with whole grain crackers. Serves 3-4

Breakfast Burrito - (why not a breakfast burrito for lunch??)
1 whole wheat tortilla
2 egg whites
1 slice of turkey bacon
Low fat shredded cheese
1 tablespoon of salsa

Scramble two egg whites, microwave 1 slice of turkey bacon.  Add the eggs and turkey bacon strip in the tortilla and sprinkle the cheese on top.  Microwave for 30 seconds, add the salsa of your choice, fold it up and enjoy. 

Best Hummus
2 cups canned chickpeas, drained, liquid reserved (15.5 oz. can)
1/3 cup tahini or sesame paste
4 tsp minced garlic (about 4 cloves)
6 Tbl freshly squeeze lemon juice
8 dashes Tabasco sauce
2 tsp kosher or sea salt
Cut veggies, pita chips or flatbread
Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely puréed. add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Servings size 1/2 cup.

Lunch Sandwiches
Whole wheat bread
2 slices turkey breast
Lettuce, tomato, avocado – add as many veggies

Or

1 can Albacore Tuna
Light mayo or dijon mustard
Mustard
Veggies – bell peppers, carrots, onion, celery, pickle or pickle relish

Or

Orowheat sandwich round
Grilled chicken with lemon pepper seasoning
Spinach, bell pepper, cucumber, other veggies
Slice of lowfat cheese or Laughing Cow lowfat spreadable cheese
tomato slices

Make sandwich using dijon, regular or spicy mustard as desired.  Layer ingredients & enjoy!

Southwest Beef & Chili Pizza
1 lb. 90% lean ground beef
1 thick prebaked Italian bread shell (such as Buboli), whole wheat tortillas or Hungry Girl Flatouts
1¼ cups mild thick and chunky salsa
1½ cups shredded lowfat Mexican cheese blend or Monterey Jack cheese, divided
1 4-oz. can diced green chilies, drained well
2 medium plum tomatoes, seeded and coarsely chopped
⅓ cup thin red onion slivers

Heat oven to 450°.  In a large skillet, brown ground beef until no longer pink.  Pour off drippings and/or rinse with water (drain well).  Season with ¼ t salt.

Place bread shell, tortilla or flatout on ungreased baking sheet or baking stone.  Spread salsa over shell or tortillas; sprinkle with a small bit of cheese.  Top with beef, chilies, tomatoes, red onion & remaining cheese.  Bake in oven 11-13 minutes or until cheese is melted.  Sprinkle with cilantro; cut & serve. Serves 4.