Tostadas

So last night I made a healthy version of tostadas and wanted to share the recipe. They were so good!! We did chicken instead of turkey, that I put in the crock pot in the morning with some water and fajitas seasoning. They were so shred tender and had so much flavor!! I got the recipe from myregence.com as part of a wellness program that is offered by my insurance company. One of the people eating last night does not like avocado or tomatoes so we did have a fat free refried bean option as well. I think black beans would be good also. One trick I learned was that the corn tortilla's need to bake on both sides to get crisp. We did one side for 10 minutes then flipped for about 5 (cooking times might vary!)

Here's a fun way to use leftover turkey or chicken meat. For vegetarian tostadas, substitute sautéed strips of marinated smoked tofu for the turkey.

Takes Under 30 minutes
Makes 4 servings

INGREDIENTS

4 corn tortillas 1 ripe avocado 1 tablespoon lime juice 4 large leaves romaine lettuce, sliced into thin ribbons (about 2 cups) 2 vine-ripened tomatoes, seeded and diced 1 cup grated reduced fat jack or cheddar cheese 1 1/2 cups (about 6 oz/180 g) shredded cooked turkey or chicken 1 green onion, thinly sliced on the diagonal 1 cup (8 oz/240 g) your favorite salsa

PREPARATION

1.	Preheat the oven to 400°F (200°C). Place tortillas on a baking sheet and bake until crispy, about 10 minutes.
2.	Peel avocado and place flesh in a shallow bowl. Add lime juice and mash avocado with a fork. Spread on baked tortillas. Top with romaine, tomatoes, cheese, turkey or chicken and green onions. Serve with salsa.

NUTRITIONAL INFO

PER SERVING

243 Calories

2.7g Fat

0.7g Saturated fat

27.0g Protein

26g Carbohydrate

4.0g Fiber

634mg Sodium

Source: Healthy Living Kitchens