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Black Bean Burritos

Black Bean Burritos
Nutrition Facts
Black Bean Burritos
Amount Per Serving
Calories 282 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.03g
Cholesterol 6mg 2%
Sodium 1420mg 59%
Potassium 476mg 14%
Total Carbohydrates 50g 17%
Dietary Fiber 21g 84%
Sugars 7g
Protein 18g 36%
Vitamin A 24%
Vitamin C 16%
Calcium 35%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time
Servings servings
Category CF+FC
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time
Servings servings
Category CF+FC
Ingredients
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Nutrition Facts
Black Bean Burritos
Amount Per Serving
Calories 282 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.03g
Cholesterol 6mg 2%
Sodium 1420mg 59%
Potassium 476mg 14%
Total Carbohydrates 50g 17%
Dietary Fiber 21g 84%
Sugars 7g
Protein 18g 36%
Vitamin A 24%
Vitamin C 16%
Calcium 35%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
  2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
  3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
  4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.
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Beefy Mexican Burrito

Beefy Mexican Burrito
Nutrition Facts
Beefy Mexican Burrito
Amount Per Serving
Calories 406 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.03g
Cholesterol 105mg 35%
Sodium 1235mg 51%
Potassium 399mg 11%
Total Carbohydrates 31g 10%
Dietary Fiber 17g 68%
Sugars 5g
Protein 44g 88%
Vitamin A 20%
Vitamin C 49%
Calcium 11%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time
Servings Person
Category FP+FC
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time
Servings Person
Category FP+FC
Ingredients
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Nutrition Facts
Beefy Mexican Burrito
Amount Per Serving
Calories 406 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.03g
Cholesterol 105mg 35%
Sodium 1235mg 51%
Potassium 399mg 11%
Total Carbohydrates 31g 10%
Dietary Fiber 17g 68%
Sugars 5g
Protein 44g 88%
Vitamin A 20%
Vitamin C 49%
Calcium 11%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cook hamburger and add seasoning and beans. Cook according to seasoning instructions.
  2. Saute onion, pepper in remaining grease
  3. Drain majority of grease; add back in hamburger, and sauteed peppers and onions.
  4. Add hamburger mixture to tortilla. Add cheese and salsa
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Mexican Burrito (Lite)

Mexican Burrito (Lite)
Nutrition Facts
Mexican Burrito (Lite)
Amount Per Serving
Calories 338 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Cholesterol 10mg 3%
Sodium 2379mg 99%
Potassium 1120mg 32%
Total Carbohydrates 40g 13%
Dietary Fiber 20g 80%
Sugars 7g
Protein 45g 90%
Vitamin A 52%
Vitamin C 94%
Calcium 37%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time
Servings Person
Category LP+FC
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time
Servings Person
Category LP+FC
Ingredients
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Nutrition Facts
Mexican Burrito (Lite)
Amount Per Serving
Calories 338 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Cholesterol 10mg 3%
Sodium 2379mg 99%
Potassium 1120mg 32%
Total Carbohydrates 40g 13%
Dietary Fiber 20g 80%
Sugars 7g
Protein 45g 90%
Vitamin A 52%
Vitamin C 94%
Calcium 37%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Saute pepper and onion in 0 calorie cooking spray
  2. Combine eggs with Smartground crumbles and cook. Add in taco seasoning to taste.
  3. Combine egg/meat mixture with pepper/onions and add to tortilla shell
  4. Top mixture with cheese and salsa
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Beefy Mexican Breakfast Burrito

Beefy Mexican Burrito
Nutrition Facts
Beefy Mexican Burrito
Amount Per Serving
Calories 332 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Cholesterol 84mg 28%
Sodium 873mg 36%
Potassium 325mg 9%
Total Carbohydrates 22g 7%
Dietary Fiber 12g 48%
Sugars 2g
Protein 42g 84%
Vitamin A 35%
Vitamin C 40%
Calcium 21%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time
Servings Person
Category FP+FC
Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Passive Time
Servings Person
Category FP+FC
Ingredients
Votes: 0
Rating: 0
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Nutrition Facts
Beefy Mexican Burrito
Amount Per Serving
Calories 332 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.01g
Cholesterol 84mg 28%
Sodium 873mg 36%
Potassium 325mg 9%
Total Carbohydrates 22g 7%
Dietary Fiber 12g 48%
Sugars 2g
Protein 42g 84%
Vitamin A 35%
Vitamin C 40%
Calcium 21%
Iron 27%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Cook hamburger and add seasoning. Cook according to seasoning instructions.
  2. Saute onion, pepper in remaining grease
  3. Drain majority of grease; add back in hamburger, and sauteed peppers and onions. Add eggs to mixture and cook.
  4. Add egg/hamburger mixture to tortilla. Add cheese and salsa
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Low Carb Cauliflower “Potato” Salad

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Low Carb Cauliflower "Potato" Salad
Nutrition Facts
Low Carb Cauliflower "Potato" Salad
Amount Per Serving
Calories 157 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 113mg 38%
Sodium 776mg 32%
Potassium 584mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 18g 36%
Vitamin A 6%
Vitamin C 130%
Calcium 20%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
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Prep Time 15 Minutes
Passive Time 15 Minutes
Servings Servings
Category FP+FC
Ingredients
Prep Time 15 Minutes
Passive Time 15 Minutes
Servings Servings
Category FP+FC
Ingredients
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Nutrition Facts
Low Carb Cauliflower "Potato" Salad
Amount Per Serving
Calories 157 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 113mg 38%
Sodium 776mg 32%
Potassium 584mg 17%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 5g
Protein 18g 36%
Vitamin A 6%
Vitamin C 130%
Calcium 20%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Mix ingredients together, chill for 15 minutes and enjoy
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Super Easy Egg Foo Yung

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Super Easy Egg Foo Yung
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Prep Time 5 Minutes
Cook Time 20 Minutes
Passive Time
Servings Servings
Category Achieve Approved
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Passive Time
Servings Servings
Category Achieve Approved
Ingredients
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Instructions
  1. In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.
  2. Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.
  3. Repeat with remaining sesame oil and egg mixture until batch is complete.
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Vegetable Beef Soup

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Vegetable Beef Soup
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Prep Time 20 minutes
Cook Time 30 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Instructions
  1. Coat large pot with MCT oil.
  2. Saute chopped onion and garlic.
  3. Add beef; brown in MCT oil.
  4. Add tomatoes; then broth and water.
  5. Add all other ingredients and bring to boil; then simmer or low rolling boil for 3 to 4 hours. Check often to see if carrots and potatoes are cooked all the way through.
Recipe Notes

Modifications
This is an Achieve Approved recipe. Watch your portion size. May serve with FC.

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Taco Soup

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Taco Soup
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Prep Time 15 minutes
Cook Time 60 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat. Add remaining ingredients and simmer for an hour or so.
Recipe Notes

Modifications
You may want to add some fat free sour cream and fat free cheddar cheese in your bowl of soup.

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Spaghetti Pie Casserole

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Spaghetti Pie Casserole
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Prep Time 30 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 30 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category AA
Ingredients
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Instructions
  1. Cook spaghetti according to package directions; drain.
  2. Meanwhile, in a large skillet, cook the beef, onion and garlic over medium heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
  3. Stir in the spaghetti sauce, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
  4. In a small bowl, mix cream cheese and sour cream until blended.
  5. In a greased 11x7-in. baking dish, layer the spaghetti, cream cheese mixture and meat mixture. Top with shredded cheese.
  6. Bake, covered, at 350 for 25 minutes. Uncover; bake 5-10 minutes longer or until cheese is bubbly.
Recipe Notes

Modifications
May serve with a small side salad.

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Sausage-and_Quinoa-Stuffed Zucchini

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Sausage-and_Quinoa-Stuffed Zucchini
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Prep Time 40 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category FP FC
Ingredients
Prep Time 40 minutes
Cook Time 40 minutes
Passive Time
Servings servings
Category FP FC
Ingredients
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Instructions
  1. Heat oil in a large saucepan over medium-high heat. Add sausage and onion and cook, breaking the sausage into small pieces, until no longer pink, about 5 minutes. Add quinoa and water and bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the water is absorbed and the quinoa is tender, 15 to 20 minutes. Remove from heat and stir in tomatoes and marjoram.
  2. Meanwhile, cut zucchini in half lengthwise. Cut a thin slice off the bottoms so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. (Discard the pulp.) Place the zucchini in a microwave-safe dish and sprinkle with pepper and salt. Cover and microwave on High until tender-crisp, 3 to 4 minutes. Uncover.
  3. Position rack in upper third of oven; preheat broiler to high.
  4. Transfer zucchini to broiler-safe pan (or pans). Fill with the quinoa mixture and sprinkle with cheese. Broil on the upper rack until cheese is melted, about 2 minutes.
Recipe Notes

Modifications