Mexican Lasagna
My dinner tonight:
1/2 lb 93% lean ground beef (or leaner)
1/2 lb lean ground turkey
1 package taco seasoning
1 can corn (or mexican style corn)
1 can diced tomatoes
Low fat ricotta
Whole Wheat Flour Tortillas (I like Carb balance kind)
Cheese!! (shredded)
Good meat, drain fat (I just rinse in a collander) to make sure all fat is washed away! put meat back in sauce pan. Add corn, tomatoes and taco seasoning and let simmer till hot.
In a 9" round cake pan start layering meat mixture, tortilla, ricotta, meat, tortilla, ricotta. I can usually get about 3 layers and top it with what's left of the meat. Then sprinkle cheese on top and bake for 30-35 min at 350degrees.
I'm also grilling some asparagus to go on the side sprinkled with lemon pepper.
Jodi- I honestly don't. This was something I got from a friend and then just altered it to make it more WLS friendly.
I can tell you that
I used 7 oz of chicken (shredded) = 49g protein
1 can of black beans = 24g protein
2 cans diced tomatoes = 7g protein
Cottage cheese = 18g protein
Cheese = 49g (accidently used a whole bag of shredded low fat cheddar)
Divide that by 6 servings = 24.5g protein per serving
The carbs aren't tooo bad when you use the Carb balance whole wheat tortillas and you can reduce the starch/ carb by using beans instead of corn (depending on what bean)