Bacon Ranch Wrap

It's not the prettiest thing I've ever made, but it was awesome!

Bacon Ranch Wrap
Makes 4 Serving
Recipe adapted from Hungry Girl

4 tbsp light ranch dressing
4 tsp taco sauce
1 bag Boca crumbles
4 tbsp salsa
4 slices butterball turkey bacon
4 large La Banderita tortillas
2 oz. Cabot 75% reduced fat shredded fat-free cheddar cheese, divided
1 avocado
1/4 cup shredded lettuce

To make the sauce, combine ranch dressing with taco sauce in a small bowl. Mix well and set aside. Heat boca crumbles and salsa over medium heat in a large skillet sprayed with nonstick cooking spray for about 9 minutes, stirring frequently. In the meantime, cook bacon in the microwave per package instructions. Lay tortillas on a flat, dry surface and spread with sauce. Top with cheese, bacon, avocado, lettuce, and boca crumbles. Roll up and serve.

Nutritional Information: 438 calories, 49 carbs, 15 fat grams and 33 protein grams.

Review: YUM –loved the ranch/taco seasoning sauce, as well as the crunchy lettuce with avocado and bacon. Could have easily done without the cheese – couldn’t taste it! But the boca went well. If anything, you could do less boca to make sure the wrap stays together easier! Super easy, ready in under 15 minutes, and very filling. If you’re looking to take down the calories, reduce/remove the cheese or take down the boca a bit – I wouldn’t mess with the sauce – it was the best part!

Skillet Tacos

Recipe found at Real Mom Kitchen
Skillet Tacos
Makes 4 Servings

1 pound 96/4 ground beef
1 small red onion, chopped
1 can corn, rinsed drained
10 corn tortillas (6 inches),cut into 1-inch pieces with pizza cutter
1 8-oz. bottle taco sauce
1 cup cabot 75% cheese, divided

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add drained corn, taco sauce, and ¾ cup cheese to meat until well mixed. Mix in tortilla pieces and heat through. Sprinkle with remaining cheese.

Nutritional Information: 426 calories, 44 carbs, 10 fat grams and 38 protein grams.

Review: Great! I thought it was just the right amount of beef/tortillas and cheese. It may have had too much corn for me (not a huge fan) but I can deal with it! Or switch it out for black beans or something - could be fun! This recipe was super easy to make and easy to portion out/reheat/etc. You can definitely make it your own too by topping it with salsa or fat-free sour cream, even lettuce! Skillet tacos will be made again at my house - thanks Real Mom Kitchen!

Black Bean Chicken Tacos

Black Bean Chicken Tacos

Makes 2 servings

6 oz. boneless, skinless chicken breasts
2 Mission large tortilla shells
2 tsp cumin
2 tsp chili powder
1/8 cup water
1 cup black beans, drained and rinsed
1 oz. Cabot 75% reduced cheddar cheese, grated and divided
2 tsp taco sauce
4 tbsp salsa
Salt

Preheat oven to 350 degrees. Set mediums-sized pan on medium; spray with PAM. Defrost chicken. While defrosting, drain and rinse beans, divide into two 1/2 cup portions of beans, two 30-gram portions of cheese, and get out enchilada sauce and salsa. Place tortillas on pan and put in oven for 4 minutes. Cut chicken into strips and add to pan. Sprinkle on cumin and chili powder (it’s a lot!) and stir. Add water and salt to pan. Stir and cook until chicken is no longer pink, about 4 minutes. Once chicken is done, spoon into small chopper/food processer. Grind to make shredded chicken. Remove tortillas from oven. Spoon chicken onto tortillas, add enchilada sauce, then beans, then salsa, then cheese. Serve! Notes: We put salsa on the side, but decided next time we’d put salsa on between beans and cheese. We also added a bit of salt to each taco after the bean layer – I’m glad we did!

Nutritional Information: 474 calories, 61 carbs, 9 fat grams and 39 protein grams.

Review: Filling, yummy and flavorful! Note that it's not super hot - it's more of a cold taco (yes, you could heat it up but it tastes good almost like a taco salad!)