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4 9-inch flour tortillas (can use flavored such as sun-dried
tomato)
guacamole, sour cream and salsa for garnish
Place the rack in position B and preheat toaster oven to 350ºF. Spray a
7x11-inch baking dish with cooking spray, or coat with olive oil.
In a medium nonstick skillet, heat half the olive oil over medium heat.
Add the shredded zucchini and cook until lightly browned, tender and
no longer watery, about 8 to 10 minutes. Stir in one quarter of the green
onions and half the chopped parsley/cilantro. Remove and reserve.
Heat remaining oil in the pan over medium heat. Add a third of the
remaining green onions, the remaining chopped parsley, drained white
beans and salt to the pan. Cook for 2 to 3 minutes. Use the back of a
wooden spoon or a potato masher to mash the beans (the beans
should be just partially mashed), and cook until heated through, about 3
to 4 minutes. Transfer to a bowl and let cool. Place the shredded
chicken in a medium bowl. Stir in the chopped tomato, chopped
jalapeño, lime juice, half the cheese and half of the remaining green
onions.
Spread one quarter of the bean mixture in a line just below the center of
each tortilla. Top each with one quarter of the cooled zucchini and one
quarter of the chicken mixture. Sprinkle each with 2 tablespoons of the
remaining cheese. Roll the burritos and place them seam side down in
the prepared baking dish. Cover with a sheet of foil that has been
sprayed with cooking spray; bake for 15 minutes. Remove the foil and
sprinkle evenly with the remaining cheese and chopped green onions.
Continue to bake until the cheese is melted, about 12 to 15 minutes
longer. Serve with guacamole, salsa and sour cream for garnish.
Nutritional information per burrito:
Calories 529 (31% from fat) • carb. 38g • pro. 55g • fat 19g • sat. fat 2g
• chol. 114mg • sod. 997mg • calc. 513mg • fiber 6g
Oven Roasted BBQ Baby Back Ribs
Makes 2 to 4 servings
cooking spray
2 racks pork baby back ribs, about 8 ribs each
(1¾ to 2 pounds total)
½ teaspoon kosher salt
½ teaspoon dried minced onion
½ teaspoon thyme
¼ teaspoon granulated garlic
¼ teaspoon paprika
¼ teaspoon freshly ground black pepper
barbecue sauce, homemade or purchased
Place the rack in position A and preheat toaster oven to 375°F.
Place roasting rack in baking pan. Lightly coat with cooking spray.
Remove “paper” skin from underside of ribs. Combine salt, minced
onion, thyme, garlic, paprika, and black pepper. Rub evenly over both
sides of each rack of ribs. Arrange ribs on prepared roasting rack.
Cover loosely with foil and bake for 50 to 60 minutes.
Remove ribs from oven. Increase oven temperature to 450°F. Turn ribs
over and brush with half the BBQ sauce. Roast for 12 to 15 minutes.
Turn, coat top of ribs with sauce and roast for an additional 12 to 15
minutes. Remove from oven and let rest for 10 minutes. Cut into
individual ribs and serve. You can heat additional sauce to serve with
ribs.
Nutritional information per serving, without barbecue sauce:
Calories 549 (71% from fat) • carb. 1g • pro. 39g • fat 42g • sat. fat 15g
• chol. 156mg • sod. 299mg •calc. 66mg • fiber 0g