-1 can fat-free/organic re-fried beans
-1/2 cup Fat free/Low fat sour cream, and extra for garnish
-5 scallions, chopped
-1 packet taco seasoning
-1 cup shredded LOW FAT Mexican blend cheese
-1 tablespoon olive oil
-1lb ground and lean beef, chicken, turkey OR meatless substitute
-1 cup corn kernels
-1 small red onion, minced
-1 garlic clove, minced
-4 cups romaine hearts, chopped
-1/4 cup fresh cilantro, chopped
-1 cup salsa
-salt and pepper to taste
First, bake the potatoes at 400 degrees for about 40-50 minutes. When they are almost done, carefully take them out of oven using mitt to handle. Cut open the top of the potato so that you can scoop out MOST (NOT ALL) of the potato inside. Place all of the white potato filling in a bowl. Set aside the potato boats that you have created. In the bowl with the potatoes, add the re-fried beans, the 1/2 cup sour cream, and a few sprinkles of the taco seasoning, salt and pepper. Mash this mixture up until it is smooth. Now stuff the potato skin boats so that the filling is about 1/2 -1 inch filled outside of the potatoes. Cover each potato with some of the cheese. Bake again at 350 until the filling is cooked through and the cheese is melted. About 15 minutes or so.
In a large saucepan, heat oil. Add onions and garlic for about four minutes. Stir in meat and remaining taco seasoning. Cook until meat is golden brown. Set the meat to one side and add corn to the other. Add a handful of scallions and the lime juice to the corn and let cook through for about 5-10 minutes. Be sure to stir the meat around too so it doesn't burn! Dress your plates with the lettuce and top it with the meat, THEN the corn.
Sprinkle some cheese and scallions on top.
AND HEALTHY Mexican fiesta to enjoy!
And check out one of his yummy recipes!
Jamie Oliver's: Chicken Chow Mein
Chicken Chow Mein
This dish makes use of a tender, juicy Asian cabbage called bok choy which is simple to cook and really tasty. You should be able to find bok choy (also known as pak choy, Chinese white cabbage or hakusai) in your local grocery story, but if not, a nice heart of romaine (halved or a handful or two of baby spinach thrown into the wok for the last 2 or 3 minutes of cooking will do the trick.
A thumb-sized piece of fresh root ginger
2 cloves of garlic
½–1 fresh red or green chile, to your taste
1 large skinless chicken breast, preferably free-range or organic
Sea salt and freshly ground black pepper
A small bunch of fresh cilantro
1 baby bok choy
optional: 4 shiitake mushrooms
4 ounces (2 bundles) ready-to-cook chow mein noodles
Peanut or vegetable oil
1 heaped teaspoon cornstarch
1 x 8-ounce can of water chestnuts
2–3 tablespoons soy sauce
1 small lime
To prepare your stir-fry
Put a large pan of water on to boil.
Peel and finely slice the ginger and garlic.
Finely slice the chile.
Slice the chicken into finger-sized strips and lightly season with salt and pepper.
Cut the ends of your scallions and finely slice. Halve the bok choy lengthwise.
If using the mushrooms, either tear into pieces or leave whole.
To cook your stir-fry
Preheat a wok or a large frying pan on a high heat and once it's very, very hot, add a good lug of peanut oil and swirl it around.
Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly.
Add the ginger, chile, cilantro stalks, mushrooms (if using) and half the scallions.
Stir-fry for 30 seconds, keeping everything moving around the wok quickly.
Add your noodles and bok choy to the boiling water and cook for 2 to 3 minutes, no longer.
Meanwhile add the cornstarch, water chestnuts, and their water to the woke and give it another good shake to make sure nothing sticks to the bottom.
Remove from heat and stir in 2 tablespoons of soy sauce.
Halve the lime, squeeze the juice of one half into the pan and mix well.
Drain the noodles and bok choy in a colander over a bowl, reserving a little of the cooking water.
Stir in the noodles and bok choy, with a little of the cooking water to loosen if necessary, and mix well. Have a taste and season with more soy sauce if needed.
To serve your stir-fry
Use tongs to divide everything between tow bowls or plates, or lift on to one large serving platter. Spoon any juices over the top and sprinkle with the rest of the scallions and the cilantro leaves. Serve with lime wedges.
Jamie's recipe is taken from Jamie's Food Revolution by Jamie Oliver (Hyperion).
©2009 Jamie Oliver, with photographs by David Loftus.
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What you'll need:
- 1 pound spaghetti
- 1/4 cup extra-virgin olive oil, plus some for drizzling
- 6 anchovy fillets, drained
- 4 large cloves garlic, grated or finely chopped
- 2 teaspoons to 1 tablespoon Worcestershire sauce, eyeball the amount
- 1 12-15oz can Cannellini White Beans (RINSED)
- 2 medium heads escarole, washed
- 1 lemon, halved
- Freshly ground black pepper
- 2 large egg yolks
- 1 cup grated Pecorino Romano
What you'll do:
What you'll need:
- 1/4 cup pine nuts (toasted)
- 1 cup packed fresh spinach leaves
- 1/2 cup packed fresh basil leaves
- 1/2 lemon, juiced
- 1 clove garlic, grated or minced
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 4 small pieces boneless, skinless chicken breast