Taco Salad

I was planning on trying out a new recipe for chipotle dressing to serve with this salad but I couldn't find the chipotle chilies in the store. But I will keep searching...stay tuned!

Ingredients:

1 lb lean ground beef

1 package taco seasoning mix (I use Old El Paso reduced salt taco seasoning)

1 cup water

Lettuce, spinach or assorted greens

Tomatoes, chopped

Sweet bell peppers, chopped

Green onions, chopped

Jalapenos, sliced

Shredded cheese

Fat free sour cream

Salsa

Directions:

Brown ground beef. Transfer the beef to a strainer and drain the fat. At this point I also give it a quick rinse under warm water - I know it may sound silly at first but it gets rid of the grease left on the meat (say goodbye to those extra calories!) and it still tastes the same in the end. 

Return beef to pan along with water and taco seasoning. Stir well. Reduce heat and simmer about 10 mins, or until liquid is absorbed.

Prepare a salad with lettuce, tomatoes, sweet peppers, onions and jalapenos. Top with beef, cheese, sour cream and salsa. If you wish you can also serve with some corn tortilla chips on the side.

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Quinoa Salad

I was looking for a healthy side dish to go with my veggie burger tonight. I decided to use up the leftovers in my fridge and came up with this salad. The ingredients were already prepped so it took only a minute to throw together. It was so satisfying! Next time I plan to have this as my main course along with some grilled chicken.

Here's what I used:

1/2 cup cooked quinoa, cooled

1/2 cup cooked frozen peas, cooled

Assorted chopped veggies (mushrooms, celery, red onions, sweet peppers and tomatoes)

1 tbsp Renee's Gourmet Spring Herb Italian Dressing

Simply combine and enjoy!

Renee's Italian Dressing is one of my favourites. One tablespoon has just 20 calories and 2 grams of fat... and it tastes great! It is gluten free, dairy free, egg free and has no added sugar, artificial flavours or colours. It must be refrigerated so you won't find it in the salad dressing aisle. It is stored in the refrigerated section typically near the produce.

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Potato-Dill Salad

This potato salad is so simple but it's one of my favourites! The fresh dill is key. I've served this a few times when having friends over for dinner and they all wanted the recipe. It is a perfect side dish for a summer barbecue and can conveniently be made a day ahead (the longer it chills, the better it gets!)

I always double the amount of potatoes that was called for in the original recipe. There was too much dressing otherwise.

Ingredients:

2 lb baby potatoes, cut into quarters

1/2 cup low fat mayo

1/4 cup chopped fresh dill

Fresh ground sea salt and pepper, to taste

1/4 cup chopped green onions (about 2)

Directions:

Boil the potatoes about 15 minutes, or until cooked (be careful not to overcook them). Drain and allow them to cool.

Once the potatoes are cool, prepare the dressing by combining the mayo, dill, salt and pepper in a small bowl.

Then in a larger mixing bowl, gently toss the dressing, potatoes and green onions until well coated. Cover and refrigerate for several hours, or until chilled.

Recipe adapted from Kraft Canada

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