Small corn tortillas
Salsa
Shredded cheese
(can add layers of refried beans, cilantro, guacamole, etc.)
Mound salsa and cheese and beans on each tortilla. Cook on foil-lined trays in oven until cheese has melted and starts to brown on edges.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
1/11/11
12/24/10
Sloppy Jose Supper
1 (8 1/2 oz.) pkg. corn bread/muffin mix
1 lb. lean ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 celery rib chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 1/4 cup salsa
2 Tbsp. chili sauce
2/3 cup shredded cheese
sour cream
Prepare and bake corn bread according to pkg. directions.
Meanwhile in a large skillet, cook the beef; red pepper, onion and celery over med heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread up and top with beef mixture, 2 tbsp. cheese and a dollop of sour cream.
1 lb. lean ground beef
1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 celery rib chopped
2 garlic cloves, minced
1 chipotle pepper in adobo sauce, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 1/4 cup salsa
2 Tbsp. chili sauce
2/3 cup shredded cheese
sour cream
Prepare and bake corn bread according to pkg. directions.
Meanwhile in a large skillet, cook the beef; red pepper, onion and celery over med heat until meat is no longer pink; drain. Add the garlic, chipotle pepper, chili powder and cumin; cook 1 minute longer.
Stir in salsa and chili sauce; simmer for 3-5 minutes or until slightly thickened.
Cut corn bread up and top with beef mixture, 2 tbsp. cheese and a dollop of sour cream.
3/8/10
Rachael Ray's Pepper Steak Freezer Tacos
Serves: 4
2 tsp. canola oil
2 any-color bell peppers, sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1 (1lb.) flank steak, trimmed
8 (6 inch) corn tortillas, heated
8 Tbsp. taco sauce
8 Tbsp. crumbled low-fat goat cheese
1. Heat oil in nonstick skillet over med-high heat. Add bell peppers, onion and garlic; cook, stirring, until softened (8-10 minutes.) Stir in cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt. Cook 5 minutes. Transfer mixture to a freezer container.
2. Sprinkle steake with remaining 1/4 tsp. salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to one month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over med heat for 6-8 minutes.
3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp. taco sauce and 1 Tbsp. goat cheese...fold...eat!
2 tsp. canola oil
2 any-color bell peppers, sliced
1 onion, thinly sliced
2 garlic cloves, minced
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 small jalapeno pepper, chopped
1/2 tsp. ground cumin
1/2 tsp. salt
1 (1lb.) flank steak, trimmed
8 (6 inch) corn tortillas, heated
8 Tbsp. taco sauce
8 Tbsp. crumbled low-fat goat cheese
1. Heat oil in nonstick skillet over med-high heat. Add bell peppers, onion and garlic; cook, stirring, until softened (8-10 minutes.) Stir in cilantro, lime juice, jalapeno, cumin and 1/4 tsp. salt. Cook 5 minutes. Transfer mixture to a freezer container.
2. Sprinkle steake with remaining 1/4 tsp. salt. Wipe out skillet. Spray skillet with nonstick spray and set over high heat. Add steak and cook about 5 minutes per side for medium rare. Transfer to cutting board. Let stand 5 minutes. Cut steak into 20 slices. Stir steak into pepper mixture. Let cool. Cover and freeze up to one month. To serve, thaw in refrigerator overnight. Transfer to saucepan. Cover and cook over med heat for 6-8 minutes.
3. Spoon about 1/2 cup steak mixture onto each tortilla. Top each with 1 Tbsp. taco sauce and 1 Tbsp. goat cheese...fold...eat!
3/4/10
Quick and Easy Salsa
2 large garlic cloves
1 medium onion, cut into 8 pieces
2 jalapeno peppers
1/2 cup cilantro leaves
1 tsp. sugar
2 cans (15 oz. each) whole tomatoes, drained
1 Tbsp. lime juice
Tortilla chips
Place all ingredients except chips into blender. Pulse until everything is chopped to your liking. Serve with tortilla chips. Servings: 3 cups
1 medium onion, cut into 8 pieces
2 jalapeno peppers
1/2 cup cilantro leaves
1 tsp. sugar
2 cans (15 oz. each) whole tomatoes, drained
1 Tbsp. lime juice
Tortilla chips
Place all ingredients except chips into blender. Pulse until everything is chopped to your liking. Serve with tortilla chips. Servings: 3 cups
3/2/10
Tex Mex Brown Rice Chili
5 Tbsp. Extra virgin olive oil
1 pound ground turkey
salt and pepper
1 onion, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
One 28-oz. can crushed tomatoes with basil
1 1/2 cups chicken stock
3/4 cup brown rice
Chopped cilantro, shredded cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce for serving.
1. In a large pot, heat 3 Tbsp. olive oil over med-high heat. Add the turkey and cook. Season with salt and pepper, transfer to a plate when browned.
2. Add the remaining 2 Tbsp. olive oil to the pot and stir in the onion, cook until softened. Stir in the chili powder, cumin, and oregano. Cook 1 minute. Stire in the tomatoes and their juice, the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 tsp. salt. Bring to a boil, then lower heat, cover and simmer 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20-25 mins. Season with salt and pepper and serve with toppings mentioned above.
1 pound ground turkey
salt and pepper
1 onion, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
One 28-oz. can crushed tomatoes with basil
1 1/2 cups chicken stock
3/4 cup brown rice
Chopped cilantro, shredded cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce for serving.
1. In a large pot, heat 3 Tbsp. olive oil over med-high heat. Add the turkey and cook. Season with salt and pepper, transfer to a plate when browned.
2. Add the remaining 2 Tbsp. olive oil to the pot and stir in the onion, cook until softened. Stir in the chili powder, cumin, and oregano. Cook 1 minute. Stire in the tomatoes and their juice, the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 tsp. salt. Bring to a boil, then lower heat, cover and simmer 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20-25 mins. Season with salt and pepper and serve with toppings mentioned above.
Taco Pasta Toss
Salt and Pepper
1 lb. penne pasta
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1 large onion chopped
4 cloves garlic, finely chopped
2 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheese (Monterey Jack)
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped
1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.
2. While the pasta is working, in a large skillet, heat the EVOO, over med-high heat. Add the beef and cook until browned. Add 3/4 of onion, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until onion is softened. Stir in tomato paste, then stir in chick stock.
3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce!
1 lb. penne pasta
1 Tbsp. extra virgin olive oil
1 lb. ground beef
1 large onion chopped
4 cloves garlic, finely chopped
2 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/4 cup tomato paste
1 1/2 cups chicken stock
2 cups shredded cheese (Monterey Jack)
2 small plum tomatoes, seeded and chopped
1/4 head iceburg lettuce or 1/2 small heart romaine lettuce, chopped
1. Bring large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to pot.
2. While the pasta is working, in a large skillet, heat the EVOO, over med-high heat. Add the beef and cook until browned. Add 3/4 of onion, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until onion is softened. Stir in tomato paste, then stir in chick stock.
3. Add the sauce to the pasta and toss. Spoon into a serving dish, top with cheese and tent with foil to melt the cheese. Top with remaining onion, tomatoes and lettuce!
1/28/09
Cilantro Lime Salsa
4 cans (16 oz.) diced tomatoes in tomato puree
1 can (8 oz.) tomato sauce
1-2 bunches of washed cilantro
1-2 lg. jalapeño peppers (depending on desired heat)
2 cloves of garlic, pressed or minced
1 med. white onion, coarsely chopped
garlic salt, to taste
juice from 1 fresh lime
Wash all of the produce well in cold water. In a large bowl, combine the diced tomatoes, tomato sauce and onion. In your food processor, combine the cilantro, peppers and garlic. Process this mixture until all is very fine, then add the mixture to the tomato mixture and season with the garlic salt to taste. Slice lime in half and squeeze juice into salsa. Pulse entire mixture once more if a finer texture is desired.
Seal in an airtight container and refrigerate until next use. Use within 3-4 days.
1 can (8 oz.) tomato sauce
1-2 bunches of washed cilantro
1-2 lg. jalapeño peppers (depending on desired heat)
2 cloves of garlic, pressed or minced
1 med. white onion, coarsely chopped
garlic salt, to taste
juice from 1 fresh lime
Wash all of the produce well in cold water. In a large bowl, combine the diced tomatoes, tomato sauce and onion. In your food processor, combine the cilantro, peppers and garlic. Process this mixture until all is very fine, then add the mixture to the tomato mixture and season with the garlic salt to taste. Slice lime in half and squeeze juice into salsa. Pulse entire mixture once more if a finer texture is desired.
Seal in an airtight container and refrigerate until next use. Use within 3-4 days.
10/20/07
Tex-Mex Rice
1 1/2 cups long grain brown rice
1 large onion chopped
2 cloves garlic, minced
16 oz. can tomatoes and juice
2 tsp. poultry seasoning
1 1/2 tsp. chili powder
1/2 tsp. cumin
Saute onion and garlic until slightly softenend. Drain tomatoes, reserving liquid. Add a bit of water to reserved liquid until you have 3 1/2 cups total liquid. Coarsely chop tomatoes and add to onions. Stir in seasoning, bring to a boil. Turn heat low and steam for 50-55 minutes. No peeking! (My Mom also adds fried bacon to this, I know it may sound strange, but it's really good!)
1 large onion chopped
2 cloves garlic, minced
16 oz. can tomatoes and juice
2 tsp. poultry seasoning
1 1/2 tsp. chili powder
1/2 tsp. cumin
Saute onion and garlic until slightly softenend. Drain tomatoes, reserving liquid. Add a bit of water to reserved liquid until you have 3 1/2 cups total liquid. Coarsely chop tomatoes and add to onions. Stir in seasoning, bring to a boil. Turn heat low and steam for 50-55 minutes. No peeking! (My Mom also adds fried bacon to this, I know it may sound strange, but it's really good!)
Homemade Enchilada Red Sauce
1 clove garlic, minced
1 Tbsp. olive oil
1 small white onion, grated
1 can (28 oz.) pureed tomatoes
1 Tbsp. dark chili powder
Pinch of cinnamon
1 tsp. ground cumin
salt
Heat garlic in oil over medium heat. When it sizzles, add onion by grating it directly into the pot. Cook 2 min. Add tomatoes and seasonings. Bring to a boil, then reduce heat to low and keep warm until enchiladas are ready to top.
1 Tbsp. olive oil
1 small white onion, grated
1 can (28 oz.) pureed tomatoes
1 Tbsp. dark chili powder
Pinch of cinnamon
1 tsp. ground cumin
salt
Heat garlic in oil over medium heat. When it sizzles, add onion by grating it directly into the pot. Cook 2 min. Add tomatoes and seasonings. Bring to a boil, then reduce heat to low and keep warm until enchiladas are ready to top.
10/19/07
Warm Salsa Verde--Green Enchilada Sauce
12 Tomatillos, husked and halved
2 cloves garlic, minced
1 Tbsp. olive oil
1 small onion, minced or grated
1 (14 oz.) can chicken broth
1 tsp. cumin
salt
1 ripe avacado
fresh cilantro
1 jalapeno, seeded and minced
Place tomatillos in food processor (or blender) and pulse into a coarsely ground paste. Heat garlic in oil--medium heat. When it sizzles add onion. Add jalapeno. Hat through. Add tomatillos. Simmer 5 min. Add chicken broth and seasonings. Halve the avadacos and spoon out fruit. Use fork to mush into chunks. Add to sauce to thicken it. Return sauce to a boil. Reduce and keep warm until enchiladas are ready.
2 cloves garlic, minced
1 Tbsp. olive oil
1 small onion, minced or grated
1 (14 oz.) can chicken broth
1 tsp. cumin
salt
1 ripe avacado
fresh cilantro
1 jalapeno, seeded and minced
Place tomatillos in food processor (or blender) and pulse into a coarsely ground paste. Heat garlic in oil--medium heat. When it sizzles add onion. Add jalapeno. Hat through. Add tomatillos. Simmer 5 min. Add chicken broth and seasonings. Halve the avadacos and spoon out fruit. Use fork to mush into chunks. Add to sauce to thicken it. Return sauce to a boil. Reduce and keep warm until enchiladas are ready.
10/13/07
Chicken and Corn Enchiladas
3 cups shredded cooked chicken (you can use that supermarket roasted chicken!)
1 1/2 cups chopped red onion
1 1/2 cups frozen corn, thawed
3/4 cup sour cream
1/2 cup chopped cilantro
1 tsp. cumin
2 cups grated Monterey Jack cheese
3 cups prepared salsa
3 cups enchilada sauce
16-6" corn tortillas
Oil baking dish. Mix first 6 ingredients and 1 cup of cheese. Mix salsa and enchilada sauce in a medium saucepan until warm. Dip tortillas in warm sauce until soft. Spoon 1/3 cup chicken filling into center of tortilla. Roll, place seam side down. Top with sauce and cheese. Bake 350 for 35 minutes.
1 1/2 cups chopped red onion
1 1/2 cups frozen corn, thawed
3/4 cup sour cream
1/2 cup chopped cilantro
1 tsp. cumin
2 cups grated Monterey Jack cheese
3 cups prepared salsa
3 cups enchilada sauce
16-6" corn tortillas
Oil baking dish. Mix first 6 ingredients and 1 cup of cheese. Mix salsa and enchilada sauce in a medium saucepan until warm. Dip tortillas in warm sauce until soft. Spoon 1/3 cup chicken filling into center of tortilla. Roll, place seam side down. Top with sauce and cheese. Bake 350 for 35 minutes.
10/12/07
Chicken Fajita Marinade
1/4 cup fresh lime juice
1 Tbsp. plus 1 tsp. vegetable oil
2 tsp. soy sauce
2 cloves of garlic, minced
2 tsp. chopped fresh cilantro
1 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. liquid smoke
2 tsp. vinegar
dash of garlic salt
chili pepper
cayenne pepper
Marinate chicken breasts overnight in ziploc bag with ingredients. Grill or broil with onions and peppers!
1 Tbsp. plus 1 tsp. vegetable oil
2 tsp. soy sauce
2 cloves of garlic, minced
2 tsp. chopped fresh cilantro
1 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 tsp. liquid smoke
2 tsp. vinegar
dash of garlic salt
chili pepper
cayenne pepper
Marinate chicken breasts overnight in ziploc bag with ingredients. Grill or broil with onions and peppers!
Quesadillas con Frijoles Refritos
1 cup fat-free refried beans
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with remaining softened tortillas and press to seal. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
2 Tbsp. hot salsa, plus more for dipping
12 (6 inch) corn tortillas
1 cup frozen corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
3/4 cup grated Monterey jack cheese (3 oz.)
Preheat oven to 400. Line a baking sheet with foil. Combine refriend beans and 2 Tbsp. salsa in a small bowl. Place a tortilla directly on a stovetop burner (I just use the microwave to warm them) Wrap in a kitchen towel to keep warm. Lay 6 of the soft and warm tortillas on the prepared baking sheet. Divide the bean mixture among the tortillas, spreading evenly. Sprinkle each with corn, cilantro and scallions, then cheese. Top with remaining softened tortillas and press to seal. Bake until lightly crisped and browned, about 10 minutes. Cut each quesadilla into 4 wedges. Serve hot, with additional salsa for dipping.
Per serving: 237 cal. 6 g. fat, 38 g. carb, 6 g. fiber
Chipotle Chicken Quesadillas
1 1/2 pounds boneless, skinless chicken breasts
Chipotle Marinade and Sauce:
1 (12oz.) bottle of chili sauce
4 Chipotle chiles in adobo (from 7oz. can), plus 1 Tbsp. sauce
1/4 cup fresh lime juice (about 2 limes)
1/3 cup molasses
1/3 cup packed brown sugar
1/2 cup vinegar
Quesadillas:
1 large sweet onion (1 pound), peeled
2 Tbsp. vegetable oil
16 fajita-sized flour tortillas
8 oz. pepper-jack cheese, shredded (about 2 cups)
Sour cream; optional
Ahhhh...I can't find the directions for these! Can we just wing it? I haven't made them in forever, but you just marinate the meat, grill it with the other ingredients and assemble into quesadillas that you fry on a skillet.
Chipotle Marinade and Sauce:
1 (12oz.) bottle of chili sauce
4 Chipotle chiles in adobo (from 7oz. can), plus 1 Tbsp. sauce
1/4 cup fresh lime juice (about 2 limes)
1/3 cup molasses
1/3 cup packed brown sugar
1/2 cup vinegar
Quesadillas:
1 large sweet onion (1 pound), peeled
2 Tbsp. vegetable oil
16 fajita-sized flour tortillas
8 oz. pepper-jack cheese, shredded (about 2 cups)
Sour cream; optional
Ahhhh...I can't find the directions for these! Can we just wing it? I haven't made them in forever, but you just marinate the meat, grill it with the other ingredients and assemble into quesadillas that you fry on a skillet.
10/11/07
Taco Pan Pizza
Makes 12 servings at 61 cents each!
1 egg
2 (8.5 oz.) boxes of corn muffin mix
1/4 cup milk
1 lb. ground beef
1 (1.25 oz.) pkg of taco seasoning mix
1 1/4 cups bottled mild chunky salsa
1 cup canned refried beans
1 cup monterey jack cheese
1 (8oz.) container sour cream
2 cups shredded lettuce
1 scallion, chopped
1. Heat oven to 400 degrees. Grease at 15x10x1 inch baking pan (I use a thick cookie sheet) Stir egg, corn muffin mix and milk in bowl. With damp fingers pan in pan.
2. Bake in 400* oven for 10 minutes or until edges are lightly browned.
3. Cook beef in skillet, breaking up chunks, 8-10 minutes, until no longer pink. Add seasoning mix and 3/4 cup salsa. Simmer, uncovered, 10 minutes.
4. Spread beans over corn bread. Sprinkle with 1/2 cup Jack cheese. Bake to melt cheese, 2 minutes. Top with beef, remaining cheese. Bake to melt cheese, 2 minutes. Spread with sour cream. Top with lettuce, scallion and remaining salsa.
371 calories, 18 g. fat, 37 g. carbs, 4 g. fiber
1 egg
2 (8.5 oz.) boxes of corn muffin mix
1/4 cup milk
1 lb. ground beef
1 (1.25 oz.) pkg of taco seasoning mix
1 1/4 cups bottled mild chunky salsa
1 cup canned refried beans
1 cup monterey jack cheese
1 (8oz.) container sour cream
2 cups shredded lettuce
1 scallion, chopped
1. Heat oven to 400 degrees. Grease at 15x10x1 inch baking pan (I use a thick cookie sheet) Stir egg, corn muffin mix and milk in bowl. With damp fingers pan in pan.
2. Bake in 400* oven for 10 minutes or until edges are lightly browned.
3. Cook beef in skillet, breaking up chunks, 8-10 minutes, until no longer pink. Add seasoning mix and 3/4 cup salsa. Simmer, uncovered, 10 minutes.
4. Spread beans over corn bread. Sprinkle with 1/2 cup Jack cheese. Bake to melt cheese, 2 minutes. Top with beef, remaining cheese. Bake to melt cheese, 2 minutes. Spread with sour cream. Top with lettuce, scallion and remaining salsa.
371 calories, 18 g. fat, 37 g. carbs, 4 g. fiber
10/9/07
Taco Salad
1/2 cup prepared salsa
1/4 cup reduced-fat sour cream
1 tsp. canola oil
1 med. onion, chopped
3 cloves garlic, minced
1 pound ground turkey (93% lean)
2 large plum tomatoes diced
1 (14oz.) can kidney beans, rinsed
2 tsp. ground cumin
2 tsp. chili powder
1/4 cup chopped fresh cilantro
8 cups shredded lettuce
1/2 cup cheddar cheese
1. Combine salsa and sour cream in large bowl.
2. Heat oil in a large skillet over med. heat. Add onion and garlic and cook, stirring often, until soft (2 min) Add turkey and cook, about 5 minutes. Add tomatoes, beans, cumin and chili powder; stirring until tomatoes start to break down. Remove from heat, stir in cilantro and 1/4 cup salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide lettuce among 4 plates, top with turkey mixture and cheese.
356 calories, 14 g. fat, 26 carbs, 10 g. fiber
1/4 cup reduced-fat sour cream
1 tsp. canola oil
1 med. onion, chopped
3 cloves garlic, minced
1 pound ground turkey (93% lean)
2 large plum tomatoes diced
1 (14oz.) can kidney beans, rinsed
2 tsp. ground cumin
2 tsp. chili powder
1/4 cup chopped fresh cilantro
8 cups shredded lettuce
1/2 cup cheddar cheese
1. Combine salsa and sour cream in large bowl.
2. Heat oil in a large skillet over med. heat. Add onion and garlic and cook, stirring often, until soft (2 min) Add turkey and cook, about 5 minutes. Add tomatoes, beans, cumin and chili powder; stirring until tomatoes start to break down. Remove from heat, stir in cilantro and 1/4 cup salsa mixture.
3. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide lettuce among 4 plates, top with turkey mixture and cheese.
356 calories, 14 g. fat, 26 carbs, 10 g. fiber
Chipotle Chicken and Beans
This has strange ingredients, but tastes really good!
3/4 cup water, divided
1/2 cup reduced sodium chicken broth
1/2 cup uncooked longrain rice
6 boneless/skinless chicken breasts
1/4 tsp. salt
3 bacon strips, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 cup whole-berry cranberry sauce
4 1/2 tsp. finely chopped chipotle peppers in adobo sauce (canned)
1 1/2 tsp. fresh lime juice
1 (15 oz.) can of black beans (rinsed and drained)
1 (15 oz.) can of white kidney or cannellini beans (rinsed and drained)
In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each checken breast widthwise into six strips. Sprinkle with salt. In a large skillet coated with nonstick spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 tsp. drippings. In the drippings, saute onino and garlic until tender. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken juices run clear. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
For WW: This should be divided into 6 equal servings and 1 serving is 7 points
3/4 cup water, divided
1/2 cup reduced sodium chicken broth
1/2 cup uncooked longrain rice
6 boneless/skinless chicken breasts
1/4 tsp. salt
3 bacon strips, divided
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 cup whole-berry cranberry sauce
4 1/2 tsp. finely chopped chipotle peppers in adobo sauce (canned)
1 1/2 tsp. fresh lime juice
1 (15 oz.) can of black beans (rinsed and drained)
1 (15 oz.) can of white kidney or cannellini beans (rinsed and drained)
In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
Meanwhile, cut each checken breast widthwise into six strips. Sprinkle with salt. In a large skillet coated with nonstick spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm.
In the same skillet, cook bacon over med. heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 tsp. drippings. In the drippings, saute onino and garlic until tender. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil.
Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken juices run clear. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.
For WW: This should be divided into 6 equal servings and 1 serving is 7 points
11/6/06
Chicken Enchiladas with Salsa Verde
I can't remember where I found this recipe. I tried this one 2 months ago and really loved it. I need to make it again!
A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes.
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)NUTRITION PER SERVINGCALORIES 327(26% from fat); FAT 9.5g (sat 4.4g,mono 2.9g,poly 1.3g); PROTEIN 28.5g; CHOLESTEROL 78mg; CALCIUM 149mg; SODIUM 493mg; FIBER 3.3g; IRON 1.8mg; CARBOHYDRATE 31gJulianna Grimes Bottcher Cooking Light, APRIL 2006
A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers. Total time: 45 minutes.
1 cup chopped onion
1/4 cup chopped fresh cilantro
2 garlic cloves, minced
1 (7-ounce) bottle salsa verde (such as Herdez brand)
2 cups shredded cooked chicken breast
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 cup fat-free, less-sodium chicken broth
8 (6-inch) corn tortillas
Cooking spray
1/4 cup (1 ounce) crumbled queso fresco
1/2 teaspoon chili powder
4 lime wedges
Cilantro sprigs (optional)
Preheat oven to 425°.
Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.
Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 20 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 2 enchiladas and 1 lime wedge)NUTRITION PER SERVINGCALORIES 327(26% from fat); FAT 9.5g (sat 4.4g,mono 2.9g,poly 1.3g); PROTEIN 28.5g; CHOLESTEROL 78mg; CALCIUM 149mg; SODIUM 493mg; FIBER 3.3g; IRON 1.8mg; CARBOHYDRATE 31gJulianna Grimes Bottcher Cooking Light, APRIL 2006
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