To make the tacos: Coat a large skillet with cooking spray, place over medium heat. Addthe peppers and onion and cook, stirring, for about five minutes or until the onion is soft.Fill each warm tortilla with the pepper mixture, avocado, celery and cilantro and top withthe tomato salsa. Roll up and serve.
makes 12 servings. The number of 5-a-day servings is one. Nutritional information per serving:Calories 170Carbohydrates 29gProtein 6gFat 1gCholesterol 3gFiber 3gSodium 167mg
Potatoes are a good source of potassium and the antioxidant vitamin C.
Ingredients:One large sweet potato or yam, peeled and cut into 1-inch cubesOne large baking potato, peeled and cut into 1-inch cubesOne large onion, chopped (about 1-cup)Two cloves garlic, mincedOne bay leaf 1 teaspoon dried thyme1/8 teaspoon ground red pepper 2 cups low-sodium chicken broth1 cup buttermilk 1 cup fat-free milk 2 tablespoons lime juiceSalt and ground black pepper 3 tablespoons fresh cilantro (optional)In a large saucepan, combine the potatoes, onion, garlic, bay leaf, thyme, red pepper and broth. Bring to a boil. Reduce the heat and simmer, covered, for 15 minutes, or until the potatoes are tender. Remove the bay leaf.In a food processor, puree the potato mixture until smooth. Return to the saucepan, andstir in the buttermilk,
and lime juice. Season to taste with the salt and pepper. Cook over low heat until heated through; do not boil. To serve, ladle the soup into bowls andsprinkle with cilantro, if using.Recipe makes six servings. Number of 5-a-Day servings: 1