12 oz. ground round
2 cups chopped bell peppers (any color)
2 cups prepared salsa
1/4 cup chopped fresh cilantro
4 cups coarsely chopped romaine lettuce
2 cups chopped plum tomatoes
1 cup (4 oz.) shredded reduced-fat sharp cheddar cheese
1 cup crumbled baked tortilla chips (about 12 chips)
1/2 cup chopped green onions
Cook the beef and bell peppers in a large nonstick skillet over medium-high heat until the beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips and 2 tbs. onions. Makes 4 servings, 7 points each.
1 box Long Grain and Wild Rice (such as Uncle Ben's or Near East)
1 apple, peeled and diced
3 scallions, chopped
3 celery stalks, thinly sliced
1/2 cup chopped pecans
1 cup raisins
3 tbs. olive oil
2 tbs. lemon juice
2 cloves garlic, crushed
salt and pepper to taste
Cook rice according to package directions, omitting oil or butter. Set aside and let cool.
In a separate bowl, combine apple, scallions, celery, pecans and raisins. Add the rice and mix well. Add the olive oil, lemon juice, garlic, salt and pepper and mix to combine. Chill before serving. Makes 6 (3/4 cup) servings, 6 points each.