Recipes
provided by Alexa Sparkman, M.A., R.D., L.D.

Stacked Enchiladas

Ingredients
1 19-ounce can of enchilada sauce
1 15-ounce can lean chili (turkey or beef)
4 cups grated Mexican cheese (Use a lower fat cheese with 5
grams of fat per ounce or less)
16 corn tortillas

Directions
Spray a 9 x 13-inch baking dish with vegetable cooking spray. Spread 1/3 can of enchilada sauce evenly over the bottom of the baking dish. Layer the baking dish with eight tortillas. (The tortillas will overlap.) Spread chili over the tortillas and top with two cups of Mexican cheese. Drizzle the next 1/3 can enchilada sauce evenly over the cheese. Cover the first layer with the remaining eight tortillas and top with the remaining cheese and the last 1/3 can of the enchilada sauce. Bake at 350°F for 30 minutes or until cheese begins to bubble and brown slightly. Cool 10 minutes, cut into 8 or 12 portions, and serve on a warmed plate.
Each serving contains:
For 12 For 8
Calories: 145 217
Protein: 10 grams 15 grams
Carbohydrate: 18 grams 27 grams
Fat: 5 grams 8 grams
Fiber: 2.5 grams 4 grams
Sodium: 457 mg 686 mg

Summer Slaw

Ingredients
12-ounce bag of grated broccoli, cauliflower, carrot and cab
bage mix
1/2 cup reduced-fat mayonnaise
2 tablespoons tarragon wine vinegar
1 tablespoon sugar or Splenda
1/4 cup dried cranberries or cherries
1/4 cup nut and seed trail mix

Directions
In medium bowl, combine mayonnaise, vinegar, sugar, fruit and trail mix. Add grated vegetables and toss to combine. Cover and chill for several hours to allow the flavors to develop. Serves eight.
Each serving contains:
Calories: 60
Protein: 0
Carbohydrate: 8 grams
Fat: 3 grams