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Mexican Beef Tortillas, Steamed Zucchini, Peanut Butter Pie
Prep Cook Cals Fat Fat% Chol Pro Carb Fiber Sugar Sod.
30 min 35 min 1160 61.7g 48% 102mg 47.4g 113.4g 10.0g 53.5g 1052mg
 view detailed nutritional information
Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 3.1, Lean meat: 4.2, Fat: 8.6, Sugar: 3.4, Very lean meat protein: 0.0
Mexican Beef Tortillas
Prep: 15 min, Cook: 35 min.
  • 4 large flour tortillas
  • aluminum foil
  • 1 Tbs. plus 1 tsp. vegetable oil
  • 1 lb. round or sirloin steaks, cut into 1/2 inch cubes
  • 1/2 lb. onion, chopped
  • 1 clove garlic, crushed
  • 1-1/2 cups recipe-ready crushed tomatoes
  • 3 ounces green chilies, drained and chopped (wear rubber gloves)
  • 2 Tbs. cilantro or parsley, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. oregano, or 1 tsp. fresh, chopped
  • 1 cup water
  • 1 Tbs. lime juice
  • 2 Tbs. pine nuts (optional)
  • 1/2 cup salsa

Preheat oven to 200°F. Wrap tortillas in aluminum foil and warm in oven 10-15 minutes. Heat oil in a heavy nonstick skillet over medium high heat. Sauté steak 8-10 minutes or until browned. Add onion and garlic and sauté 2-3 minutes. Stir in next 6 ingredients and salt to taste. Increase heat to high and bring to a boil. Cover skillet and reduce heat to low. Simmer 20 minutes or until steak is tender. Stir in lime juice. Transfer to a platter. Sprinkle with pine nuts and keep warm. Serve steak wrapped in warm tortillas with salsa.

Per serving: calories 551, fat 22.9g, 37% calories from fat, cholesterol 65mg, protein 32.7g, carbohydrates 53.2g, fiber 5.1g, sugar 8.7g, sodium 654mg, diet points 12.4.

The recommended wines are: Merlot, Beaujolais, or Chianti.

Steamed Zucchini with Butter
Prep: 5 min, Cook: 10 min.
  • 1-1/4 lbs. medium zucchini, cut in 1/4 inch slices
  • 2 tsp. unsalted butter
  • 1/4 tsp. pepper, or to taste

Place zucchini in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until zucchini is bright green and tender. Drain. Add butter and pepper to taste.

Per serving: calories 40, fat 2.6g, 47% calories from fat, cholesterol 5mg, protein 0.9g, carbohydrates 5.7g, fiber 2.0g, sugar 3.2g, sodium 5mg, diet points 1.1.

Peanut Butter Pie
Prep: 10 min, plus freezing time.
  • 1 9 inch graham cracker pie crust
  • 4 cups vanilla ice cream
  • 1 cup peanut butter
  • 1/2 cup purchased fudge sauce, or chocolate syrup
  • 1/4 cup roasted peanuts, chopped

Place ice cream in refrigerator 45-50 minutes until softened. Gently swirl softened ice cream and peanut butter together in a bowl. Do not over mix. Transfer mixture to pie shell. Drizzle with fudge sauce and sprinkle with peanuts. Freeze and least 1 hour and serve frozen.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 570, fat 36.1g, 54% calories from fat, cholesterol 32mg, protein 13.7g, carbohydrates 54.7g, fiber 3.0g, sugar 41.7g, sodium 401mg, diet points 14.3.