Rockin Light Taco Salad 4 Ww Pts Food

TACO SALAD (LIGHT AND HEALTHY)

Steps:

• Preheat oven to 375°F
• Place ovenproof bowls upside down on a rimmed cookie sheet. Spray bowls with non-stick. Place 1 tortilla on each bowl. Gently press tortilla to bowl. Spray tortillas lightly with non-stick. Bake 8 to 12 minutes, until tortillas are barely brown and starting to crisp. Remove to wire rack to cool.
• While tortillas are baking, place beef and 1 cup water in a large non-stick skillet or dutch oven. Stir until beef has absorbed all water evenly.
• Cook over medium heat, stirring occasionally until beef is cooked. Drain. Chop the salad ingredients while the meat is cooking and set aside.
• Add remaining 1/4 cup water, chili powder, cumin, cayenne, garlic powder, seasoned salt, beans, jalepeno and tomato sauce to skillet.
• Cook until liquid thickens, about 5 minutes.
• Combine lettuce, tomatoes, scallions, cucumber and cilantro and toss well.
• Divide among the 6 tortilla bowls.
• Divide meat mixture among the 6 bowls.
• Top each with cheese, salsa and sour cream.

WW SANTA FE-STYLE ROASTED CHICKEN SALAD(4 POINTS)

Steps:

• whisk together the lime juice, taco sauce, oil, jalapeno, cumin and salt in a serving bowl. add the remaing ingredients and gently toss to coat evenly.

WW MARINATED NEW POTATO SALAD - 4 PTS.

Steps:

• Place potatoes in a saucepan; cover with water, and bring to a boil.
• Reduce heat; simmer 13 minutes or just until tender; drain.
• Rinse under cold water; drain well.
• Place in a bowl; cover and chill 30 minutes.
• Add celery and next 3 ingredients; toss well.
• Combine vinegar and next 6 ingredients in a small bowl; stir well with a whisk.
• Pour over potato salad; toss gently.
• Cover and chill at least 1 hour.
• Toss gently before serving.

WW 5 POINT TACO SALAD

Steps:

• Prepare Boca Chili as directed on package. Place lettuce in big bowl.
• Top with tomatoes.
• Add chili and cheese.
• Top with olives, salsa and sour cream. Then finish off with crushed tortilla chips and enjoy! Serves 1.

WEIGHT WATCHERS CHICKEN TACO SALAD

Steps:

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
• Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes.
• Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl.
• In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tablespoons dressing over each salad.

SPINACH SALAD WITH PEARS, ALMONDS AND CRANBERRIES WW 4 PTS

Steps:

• In a small bowl, whisk together vinegar, water, oil, mustard, syrup, shallots, salt and pepper until blended; pour 1/4 cup dressing into a large bowl.
• Add spinach and toss until coated.
• Arrange 2 cups of dressed spinach on each of 4 salad plates.
• Top each with 3 pear slices and then sprinkle each with 1-1/2 tablespoons almonds and 1 tablespoons of dried cranberries.
• Drizzle each salad with about 1 tablespoons of remaining dressing and serve.