L.A. Care Members
From our Member Newsletter: L.A. Care’s Family Resource Center (FRC) holds a Weight Watchers® class that is open to the community. Classes are held on Saturdays. For more information, contact the FRC at 1-888-525-9693.
Here is a quick and healthy Weight Watchers® recipe just for our members.
Spicy Yucatán Beef Tacos
Hands-on prep 15 minutes, cook 12 minutes, serves 4.
- 2 plum tomatoes, cut into ¼-inch dice
- ½ small onion, finely chopped
- 1 tablespoon fresh lime juice
- ½ chipotle en adobo, minced or ½ teaspoon chipotle chile powder
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon salt
- 2 teaspoons olive oil
- 1 (¾ -pound) beef tenderloin, trimmed and cut into thin strips
- 1 onion, thinly sliced
- ¾ teaspoon Mexican, chili, or taco seasoning
- 4 (6 inch) corn tortillas
- Torn leaf lettuce leaves (optional)
1 To make the salsa, combine the tomatoes, chopped onion, lime juice, chipotle en adobo, cilantro, and ¼ teaspoon of the salt in a médium bowl: set aside.
2 Heat the oil in a large nonstick skillet over médium-high heat. Add the beef and cook, stirring occasionally, until no longer pink, about 3 minutes. Transfer the beef t o a plate.
3 Add the sliced onion to the same skillet. Cook, stirring occasionally, until the onion begins to brown, about 4 minutes. Return the beef to the skillet; add the Mexican seasoning and the remaining ¼ teaspoon salt. Cook, stirring occasionally, until the beef is cooked through, about 2 minutes.
4 Meanwhile, warm the tortillas according to the package directions. Top each tortilla with ½ cup of the beef mixture, ¼ cup of the salsa, and some lettuce, if using.
Per serving (1 taco): 234 cal., 9 g fat, 3 g sat. fat, 0 g trans fat, 37 mg chol., 457 mg sod., 17 g carb., 3 g fib., 22 g prot., 61 mg calc.
Points: 5
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