So today I went to Fresh Market in search of Crispy Green Freeze Dried Fruit. I found Crispy Pineapple, Pear, Mango and Banana. I love this stuff! I bought the Crispy Pear and Crispy Pineapple. You get 6 bags for just under $7.00 at 40 calories or less a bag and when I did the caculation at Weight Watchers they are Zero points! If you haven’t tried this product yet be on the watch for it.

So for dinner tonight I decided I wanted Mexican. I had also found some Multi-Grain Tortillas, 94% Fat Free that are only 1 Point each at 60 calories each. They are made by Tumaroo’s Gourmet Tortillas. I was worried they might be like cardboard but I was wrong. They were actually very good. Teamed with some 95% Ground Sirloin I had a meal plan.

Tacos

1 lb. 95% Ground Sirloin
4 Tablespoons Penzey’s Taco Spice
1/2 teaspoon salt
1/2 cup chopped onion
1/2 cup Picante Sauce
1/2 cup water

Weight Watcher’s Mexican Cheese
Chopped Lettuce
Picante Sauce for top of taco

Brown ground sirloin.

Stir in spices, chopped onion, Picante Sauce and water.

Cook over medium heat for 20 - 30 minutes.

Here is the taco before I added the lettuce. I also spread a thin layer (2 tablespoons) of beans on the taco before I added the beef mixture.

Easy Fat Free Refried Beans

1 can Pinto Beans
1/2 cup chopped onion
1 can chicken broth
salt and pepper
water - as needed

Drain beans and rinse well.

Add remaining ingredients to a pan with beans and bring to a boil. Cook over medium heat while you prepare the taco filling.

Just before serving use a potato masher and mash beans. They should be creamy. If not add a little more water and heat for a few more minutes.

Taste for seasoning.

Points for 1 Taco with 1/2 cup of the beans is 6 points.
The rice was a boxed rice and was 3 points a serving made using the box directions.

We were having leftover pot roast tonight and I was trying to think of something different to do with it, so I made popovers and filled them with mashed potatoes and surrounded it with the leftover roast beef and gravy, carrots and green beans from our garden. This is a perfect make ahead dinner and you only have to make the popovers before serving and heat the rest.

Popovers are easy to make, they are just eggs, flour, milk, butter and salt. They take less than 5 minutes minutes to mix up and about 30 minutes to bake depending on your pan. Leftover popovers are wonderful with butter and jam or dipped in real maple syrup like they do in New England.

Easy Popovers

1 tablespoon butter - melted
butter - for greasing tin
1 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
1 1/4 cups milk

Heat oven to 450 degrees. Lightly grease and flour a popover tin.

In a large bowl, whisk together milk, eggs, buuter and salt. Add the flour and fold until just blended.

Fill the popover cups two-thirds to three-quarters full.

Transfer cups to oven, and bake for 15 minutes. Reduce the temperature to 350 degrees, and bake 20 minutes more, until well browned and crusty.

Remove popovers from the oven, and unmold onto a rack. Puncture the sides with a sharp knife to let steam escape, and serve immediately.

Makes 6.