This meal is a bit more complicated that the last one we posted. It is a recipe we found on the Food Network website…

Meal Includes:

• 8 ounces ricotta (preferably fresh), at room temperature
• 2 tablespoons chopped fresh cilantro
• 3 cloves garlic, chopped
• kosher salt
• 1 tablespoon vegetable oil
• 1 white onion, sliced into 1/2-inch-thick rings
• 2 (4-ounce) cans sliced green chile peppers, drained
• 2 bunches fresh spinach (about 1 pound), stemmed
• 1/2 teaspoon ground cumin
• 8 to 12 corn tortillas
• Salsa verde, for serving

Benefits:

Only 315 calories per serving and 12 g of fat.

Fiber – 9g

Protein – 12g

How to Prepare:

Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.

Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlin and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.

Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/ricotta-spinach-tacos-recipe/index.html

WARNING: We are not responsible for anything you may be allergic to or any other health issues you may have with the food we suggest to eat. The responsibility is up to you to make sure what you put in your body is healthy for you personally.

This meal is a bit more complicated that the last one we posted. It is a recipe we found on the Food Network website…

Meal Includes:

• 8 ounces ricotta (preferably fresh), at room temperature
• 2 tablespoons chopped fresh cilantro
• 3 cloves garlic, chopped
• kosher salt
• 1 tablespoon vegetable oil
• 1 white onion, sliced into 1/2-inch-thick rings
• 2 (4-ounce) cans sliced green chile peppers, drained
• 2 bunches fresh spinach (about 1 pound), stemmed
• 1/2 teaspoon ground cumin
• 8 to 12 corn tortillas
• Salsa verde, for serving

Benefits:

Only 315 calories per serving and 12 g of fat.

Fiber – 9g

Protein – 12g

How to Prepare:

Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt.

Heat the vegetable oil in a large skillet over high heat. Add the onion and cook without stirring until lightly browned, 1 to 2 minutes. Stir and continue cooking until the onion begins to soften, about 2 minutes. Add the chiles, spinach (in batches) and cumin and cook, stirring, until the spinach begins to wilt. Add the remaining 2 cloves garlin and cook until the spinach is completely wilted, about 3 more minutes. Season with salt; transfer to a bowl and keep warm.

Warm the tortillas in a dry skillet or wrap in a damp towel and microwave 1 to 2 minutes. Divide the spinach mixture among the tortillas, top with the ricotta mixture and a spoonful of salsa verde and fold. Serve with more salsa.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/ricotta-spinach-tacos-recipe/index.html

WARNING: We are not responsible for anything you may be allergic to or any other health issues you may have with the food we suggest to eat. The responsibility is up to you to make sure what you put in your body is healthy for you personally.