It’s one of those days when everyone gathers around the TV set to watch a big game or the Olympics or even the Academy Awards.  Snack foods are the order of the day and grazing is the commercial pastime.  Staying on a low carb plan is a bit difficult in the face of this challenge, but here’s one that you can do in moderation… tasty low carb tostados made with Flax Corn Meal Tortillas.  They are about 6 carbs for a serving of  two 4″ tortillas.   Or if you prefer, build your tostado on a low carb flour tortilla.   Depending on your choices, the toppers will add 3 to 5 carbs to your total.

The toppers can be steak strips, shredded pork, or shredded chicken with cheese, lettuce, pico de gallo and guacamole.  Yum…  I love these!  Add a little sour cream or low carb dressing if you like.  Because there’s corn and corn meal in the tortillas, these are really a maintenance phase item, so if you add them to your menu, be aware that they might affect your next weigh-in, but it should be temporary.

Here’s the recipe for the tostado pictured above:

1/4 cup leftover or just grilled steak cut into thin strips
2 slices of onion, chopped
1/4 teaspoon coriander
1/4 teaspoon chili powder
1/4 teaspoon minced garlic
Olive oil
1/2 cup lettuce, shredded or chopped
1/2 tomato, chopped
2 tablespoons guacamole (ready made or your favorite recipe)
1 tablespoon chopped cilantro
2 flax corn meal tortillas or 1 large low carb wheat flour tortilla
2 tablespoons cheddar or jack cheese (not pictured)

In a small skillet, heat enough olive oil to make a thin layer.  When it is hot, reduce heat to medium and fry the tortillas, one at a time, until they are crisp.  Use a spatula to move and turn them in the oil and to remove the tortilla to a paper towel covered plate to drain.  The tortillas are delicate and a fork will tear them.

Clean out excess oil, leaving just a thin film on the skillet.  Reserve about 1 tablespoon of the onion and add the rest to skillet with the garlic and stir until onion is starting to turn translucent.  Add steak slices, coriander and chili powder and stir cook until mixed and ho, about 4 or 5 minutes.  Turn off heat and/or remove pan from the burner.

Mix onions with chopped tomato and add 1 tablespoon of chopped cilantro.

Place a tortilla base on a plate and put 1/2 the cooked meat mixture on top, spreading it to cover.  Put 1/2 the lettuce on top of that followed by 1/2 the tomato mix.  Top with one tablespoon guacamole and  half the cheese.  Repeat with the second tortilla.

Makes two tasty tostados.  Increase the recipe to serve more.

Nutrition info for the toppings only:

Calories: 135.6  Fat: 7.8 g  Net carbs: 4.6g  Protein:  9.8 g

Original POSTED BY RENE AVERETT AT 5/5/2013 10:06 AM