Thursday, August 19, 2010

Tex-Mex Breakfast

* 2 cups frozen shredded hash brown potatoes
* 1 cup cooked brown rice
* º cup chopped green onions
* 1/3 cup frozen corn kernels
* 1 cup chopped fresh spinach
* 4-6 whole wheat tortillas


Cook the potatoes in a dry non-stick skillet stirring frequently, until lightly browned, about 15 minutes. Add rice, green onions, salsa and corn and cook another 5 minutes, stirring occasionally, until heated through. Place spinach in a separate pan with a few sprinkles of water. Cook and stir for 2 minutes. Set aside. Add to cooked potato-rice mixture and mix well. Spoon a line down the center of each tortilla, roll up and enjoy.

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**NOTE TO MY FRIENDS**
Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.