This is a “go-to” recipe that Will and I love to cook and the word cook is a stretch. A great article in The Washington Post describes how eating meat can take a huge toll on the enviroment. An amazing fact that I have seen numerous times on TV as well as in this article is that if Americans went meatless one night a week, it would be equivalent to taking “30 to 40 million cars off the road for a year.” I love my chicken so I would never ask anyone to cut out something that they love, but I belive that everyone has it in them to eat meat-free for one night a week. I hope this recipe helps and keep an open mind because if my manly meat-eating husband eats this then so will yours!
Viva La Boca
1 bag of Boca or Morning Star soy meat crumbles (use per-serving amount on bag)
Reduced-fat mexican cheese (use per-serving amount)
1 bag shredded iceberg lettuce (shred your own spinach)
1 onion, chopped
1 yellow, green, and red bell pepper, chopped
1 avocado, chopped (optional)
Mrs. Renfro’s salsa (we use raspberry chipotle or jalapeno)
Saute onion, bell pepper, and tomatoes in medium skillet until soft. Add Meat crumbles and cook until heated through.
Divide lettuce, cheese, and avocado on salads. Top with meat/veggie mixture and spoon salsa on top. YUM!
You can use any vegetables, salsa, and cheese that you like. The key to this recipe is to look at calories per serving. Mr. Renfro’s has 15 calories per 2 Tbsp and is all natural. This is a great way to have a low-calorie diet while eating a plateful of goodness!