HG's Amazing ATE-Layer Dip
(I got this from
Hungry-Girl and I was SO excited because I love this kind of dip and I LOVE the idea of putting it on a tortilla! Yummy! I plan to try this in the near future! I will let you know how it goes!!)
Skinny Dip!
We're serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we've been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? HG has upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.
Ingredients:
4 cups shredded lettuce
4 oz. fat-free sour cream
1 cup canned black beans; heated
10 oz. (about 2 and a 1/2 cups) butternut squash cubes
2 cups cherry tomatoes; chopped
1 cup diced onion
4 oz. roasted red peppers (not packed in oil); chopped
1 pouch (4 oz.) BOCA Ground Burger (or another ground meat substitute, like the Morningstar Farms version**)
1 oz. Galaxy Veggie Shreds, Cheddar (or another low-calorie cheddar cheese**)
3 and a 1/2 tsp. taco seasoning
Optional: lime juice, salt, and pepper
Directions:
Begin by combining half of the tomatoes with all of the onion. If desired, season to taste with salt, pepper, and lime juice; set aside. Next, nuke squash in a covered microwave-safe dish with 2 tbsp. water for 6 - 7 minutes (until squash is tender enough to mash). Using a fork or potato masher, mash squash to a pulp. Mix in 1 and a 1/2 tsp. of the taco seasoning and set aside. In a skillet sprayed with nonstick spray, combine Boca Ground Burger, tomatoes and the remaining 2 tsp. of taco seasoning and cook until crumbles are defrosted and mixture is thoroughly heated. In a large dish, layer ingredients in this order: lettuce, butternut squash mixture, tomato/onion mix, sour cream, black beans, "meat" mixture, cheese shreds, red peppers. Delicious served hot or cold! Makes approximately eight 1-cup servings!
Serving Size: 1/8th recipe; approx. 1 cup
Calories: 100
Fat: 1g
Sodium: 400mg
Carbs: 18g
Fiber: 4g
Sugars: 3.5g
Protein: 7g
* 1 Point! (Weight Watchers)
As I’ve mentioned I’ve struggled with whether or not I should keep counting points or if I should switch to counting calories. I lost more weight and lost it more quickly when I was counting calories. On WW I’m losing about a pound a week; I lost closer to 2-3 a week when I was counting calories. So, yesterday I tracked both points and calories. When I was counting calories, I was allowing 1200-1300 a day. With WW, I’m allowed 27 points. I ended the day at 1330 calories and only 22 of my allowed points. If I had been counting just points, I would have eaten the 5 additional points that I’m allowed - that would have resulted in about 300 more calories for a total of 1600! I’ve been tracking both today too…so far I’m at 615 calories and only 11 points. I only have 650 calories left, yet I have 16 points left… based on an average of 55 calories per point, I would normally eat another 880 calories. So in light of this, I’m going to go back to counting calories. It’s easier anyway because I don’t have to mess with calculating anything. I think WW works, I mean it’s basically the same concept except you get “credit” for eating more fiber and eating less fat. I guess I could just cut my points back to 22… but I figure why bother when the calorie counting is easier to keep track of. We’ll see what my weight looks like at next week’s weigh-in. I haven’t lost any weight in the last 2 weeks on WW, so I’m setting my target weight loss goal at 3 lbs for next week. Should be interesting considering I’ll be on vacation for 6 of those days. I’m going to have to work really hard to stay on course.
