Chicken & Cheese Tostadas
Both The Mr. and I really liked these -- and they came from a diet cookbook! Spices and seasonings, such as the fajita seasoning used in this recipe, help add flavor without adding fat and calories. Honestly, despite being "so good for me," I would never feel deprived eating this for dinner.
Slightly adapted from: The 3-Hour Diet cookbook
4 tortillas (we used whole wheat)
1-1/4 oz. pkg. dry fajita seasoning mix
6 oz. cooked chicken breast meat, diced
15-oz. can diced tomatoes with peppers and onions
3/4 c. shredded Mexican cheese blend
2 c. mixed salad greens
Preheat oven to 400 degrees. Heat a grill or grill pan to medium-high and spray with cooking spray. Line a baking sheet with aluminum foil.
Spray the tortillas with cooking spray (or brush with olive oil) and place on the baking sheet. Sprinkle with 1 teaspoon of the fajita seasoning mix. Bake until crisp, about 6-7 minutes.
Heat a large skillet over medium heat. Add the chicken, the remaining seasoning mix, and the tomatoes to the skillet. Bring the mixture to a boil and reduce heat to low. Simmer for 5 minutes.
Remove from heat and stir in 1/2 c. of the cheese.
Place one tortilla on each of four plates. Top with salad greens and the chicken mixture. Sprinkle with remaining cheese.
A Note From The Little Lady: I don't know what happened, but I completely forgot about the salad greens when I was putting these together (as you'll see in the picture). Later, when I realized, I was so bummed! Don't make the same mistake I did!
Another Note: The picture also shows our double-decker tostada. One wasn't going to be enough for The Mr., and if you're extra hungry or without many side dishes, it may not be enough for you either.