With all the wonderful fresh summer produce and my new South Beach Cookbook in hand, we are on a quasi-South Beach eating plan.
On the menu tonight:
Homemade tortilla soup (without the tortillas, LOL!) topped with shredded chicken, avacado, lime, fat-free sour cream and cilantro.
Plus, whole wheat quesadillas made with black beans, sauteed veggies and reduced-fat Mexican cheese blend.
Last night was open faced grilled veggie sandwiches: small Italian stick bread, halved and toasted, topped with homemade roasted eggplant spread, sauteed peppers & onions and feta cheese. Salad on the side. Yum!