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PERSISTENCEMIMI Posts: 11,183
12/7/13 6:10 P

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Taco Casserole



www.thedailymeal.com/points-plus-tac
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casserole-0


Edited by: PERSISTENCEMIMI at: 12/24/2013 (00:01)
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PERSISTENCEMIMI Posts: 11,183
6/5/12 5:34 P

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ttt

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PERSISTENCEMIMI Posts: 11,183
7/24/10 8:11 P

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PERSISTENCEMIMI Posts: 11,183
1/27/10 6:11 A

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BURGHGIRL's Photo BURGHGIRL Posts: 2,688
11/11/09 8:19 P

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Chicken Tamale Casserole
Points 7 , Serves 6

FROM: Cooking Light, NOVEMBER 2008


1 cup preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream


1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.




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PERSISTENCEMIMI Posts: 11,183
10/24/09 10:52 P

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CROCKPOT TORTILLA SOUP
Posted by FURRYRABBIT

3 cups diced cooked chicken
2 cups frozen corn
1 can black beans, rinsed and drained
1 large onion, diced
2 garlic cloves, minced
4 cups chicken broth
1 can tomatoes with green chili’s (like Rotel`)
1 can of diced tomatoes – placed in blender to make a puree (must do this step)
1 tsp salt
2 tsp cumin
1 tsp chili powder
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 bay leaf
½ tsp oregano

Place all ingredients into crockpot. Cook on High for 6 hours.

Serve with ff shredded cheese and ff sour cream.




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PERSISTENCEMIMI Posts: 11,183
9/27/09 8:57 P

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200 Salsa recipes from SparkPeople.com


recipes.sparkpeople.com/recipes.asp?
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od=salsa&anyall=ALL&c1=0&c2=0&c3=0&cR>4=0&c5=0&calories=0&prep_time=0&tota
l_
time=0&sort=number_of_ratings#topresults






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PERSISTENCEMIMI Posts: 11,183
9/22/09 6:45 P

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Stretch a Buck Turkey and Bean Burrito Burgers
Rachel Ray


www.foodnetwork.com/food/cda/recipe_
pr
int/0,1946,FOOD_9936_342859_RECIPE-PR>RINT-FULL-PAGE-FORMATTER,00.html






Edited by: PERSISTENCEMIMI at: 9/22/2009 (18:46)
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PERSISTENCEMIMI Posts: 11,183
9/5/09 3:39 P

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Healthy Mexiacan recipes from eatingwell

www.eatingwell.com/recipes_menus/col
le
ctions/healthy_mexican_recipes


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PERSISTENCEMIMI Posts: 11,183
9/5/09 3:33 P

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Mexican Beef over Polenta
Posted by quindala

Can be frozen

1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, with chiles, drained, reserve 1 Tbsp of liquid
1 cup(s) canned yellow corn, drained, or frozen, thawed corn kernels
10 items olive(s), Kalamata, sliced
2 Tbsp canned jalapeno peppers, pickled, chopped (optional)
3/4 tsp table salt, divided
1/4 tsp ground cumin
1/8 tsp black pepper
3/4 cup(s) polenta, quick-cooking
3 cup(s) canned chicken broth
1/3 cup(s) salsa
1/3 cup(s) shredded reduced-fat Mexican-style cheese
2 Tbsp cilantro, or scallion, fresh, chopped (optional)

Instructions
Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos (if using), 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.


Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.


Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese and cilantro (or scallion). Divide into 6 portions and serve.
Notes
The polenta will still be soft after cooking but will firm up if allowed to stand for a few minutes before serving.


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PERSISTENCEMIMI Posts: 11,183
9/4/09 10:54 A

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Bean and rice burritos
From nubella.com

www.nubella.com/component/option,com
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ecipes/Itemid,94/task,detail/rid,677R>5/s,1/r,bean%20and%20rice%20burritos


Edited by: PERSISTENCEMIMI at: 9/4/2009 (11:03)
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PERSISTENCEMIMI Posts: 11,183
9/4/09 10:52 A

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Smoked Salmon Quesadillas
From nubella.com

www.nubella.com/component/option,com
_r
ecipes/Itemid,94/task,detail/rid,143R>7/s,1/r,quesadilla/


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PERSISTENCEMIMI Posts: 11,183
9/4/09 10:51 A

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Chicken Corn Tacos
From nubella.com

www.nubella.com/component/option,com
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ecipes/Itemid,94/task,detail/rid,685R>2/s,1/r,tacos/


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PERSISTENCEMIMI Posts: 11,183
8/3/09 7:11 A

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LAYERED MEXICAN CHICKEN
Posted by thread70

Servings: 12
Preparation Time: 20 min
Cooking Time: 45 min
Level of Difficulty: Moderate

This Mexican lasagna will last up to five days in the refrigerator. It's a terrific make-ahead meal from our Cook Once, Eat All Week Series.


Ingredients

1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot

Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.


Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.


Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.


Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.


Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.




Edited by: PERSISTENCEMIMI at: 8/3/2009 (07:13)
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PERSISTENCEMIMI Posts: 11,183
8/3/09 7:07 A

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MEXICAN PIZZA

Ingredients

1 cup instant polenta
3 links turkey Italian sausage
1 can Rotel Tomatoes with green chiles
4 oz can tomato sauce
1 small sweet onion, sliced in rings
1 sliced medium bell pepper
1 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1 cup reduced fat shredded Mexican cheese

Instructions

Mix 3 cups water with chili powder, garlic powder and salt. Bring to a boil and add 1 cup instant polenta. Cook stirring constantly until thickened. Spray a 9x13 pan with cooking spray. Spread polenta evenly in pan and spray with cooking spray. Broil 4 inches from heat for 10 - 15 minutes or until lightly browned. Meanwhile, remove sausage from casings and cook, breaking up into pieces. Drain on paper towels and return to skillet. Drain tomatoes and add to pan along with tomato sauce. Mix well and spread on polenta base. Split onion and bell pepper into rings and spread on top. Bake 20 minutes, or until onion and pepper are tender. Top with cheese and return to oven until cheese melts. Cool 5 minutes before slicing.

5 points per seving
number of servings?


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PERSISTENCEMIMI Posts: 11,183
5/26/09 7:21 P

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MEXICAN CROCKPOT CHICKEN
Posted by dononna1

Tonight I made Mexican Crockpot Chicken- a recipe I got from my leader. I am so happy to have a leader who loves to cook (stuff I like!) We had a late night a church and this was perfect!


4 boneless/skinless chicken breasts
1 jar of salsa (I only used about 1 cup)
1 can of black beans (I drained mine)
1 can of corn drained

Put in crockpot- in order
Cook on low 6 hours (It only took mine 4 hours)
Makes 4 generous servings @ 4 points each.

I cooked some brown rice in the microwave and dinner was ready within 10 minutes of arriving home. Am thinking about using leftovers with tortillas to make burritos tomorrow for lunch!

Will def make this again- probably will double the recipe when school starts back up, so I can freeze leftovers and have for easy lunches.



Edited by: PERSISTENCEMIMI at: 8/3/2009 (07:02)
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PERSISTENCEMIMI Posts: 11,183
4/1/09 8:21 A

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Mexican Crock Pot Chicken
Posted by SANDEEKAY02

2-3 chicken breasts
1 can diced tomatoes
1 can black beans
1 can mexican chili beans
(Do not drain tomatoes or beans)
1 package low sodium taco seasoning
1 can chopped green chilies
Can add 1 can of black olives if you like (I don't like them?

Layer chicken in bottom of crock pot
Add the rest of the ingredients in the order writen.
Do not stir
Cook on low for 7-8 hours
Take out chicken and shread and put back in pot and stir.

Serve with chopped lettuce, tomatoes, and low fat or no fat shredded cheese if disered.

Serves 6

If you want to serve it on a flour tortilla or serve it with tortilla chips add extra points.


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PERSISTENCEMIMI Posts: 11,183
2/12/09 6:23 A

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Chicken Enchilada Casserole
ww.com
Recipe from Progresso Light
Sponsored by Progresso Light
Serves 3

This recipe was in one of the Progresso advertisements a couple weeks ago. I made it for dinner tonight. It was wonderful. Three large servings. I seemed strange to add a can of broth soup but it worked! This is a good recipe to use up those dibs and dabs of leftovers, too.

Ingredients:

1 boneless skinless chicken breast, cut into thin bite-size strips
½ medium red bell pepper, finely chopped
¼ teaspoon ground cumin
1 can (18.5 oz) Progresso Light Southwestern-style vegetable soup
¼ cup uncooked instant brown rice
1 oz. fat-free cream cheese, cut into cubes
3 tablespoons Old El Paso fat-free refried beans (from 16 oz. can)
4 medium corn tortillas (6 inch)
1/3 cup shredded reduced-fat mild Cheddar cheese

Instruction:

Preheat over to 350F. In 12-inch non-stick skillet, cook chicken and bell pepper over medium-high heat, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender, about 4 to 6 minutes. Sprinkle with cumin.
Stir in soup. Heat to boiling over high heat. Stir in rice; reduce heat to low. Cover; cook until rice is tender, about 10 minutes.
Remove skillet from heat. Stir in cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place tortilla, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup of chicken mixture; sprinkle with 1 tablespoon of cheese. Repeat layer 2 times and then top with remaining tortilla; sprinkle with remaining cheese.
Cover; bake until mixture is hot and cheese is melted, about 20 to 25 minutes.



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DAFFODILS_FOR_U Posts: 294
2/1/09 3:11 P

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PERSISTENCEMIMI Posts: 11,183
1/31/09 3:14 P

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Mexican Meatball Subs

1 Lb. 96% Lean Ground Beef
1 Large Egg, beaten
3 Tablespoons Taco Seasoning Mix
5 Hot Dog Bun, low calorie,
5 Tablespoons Shredded Cheddar or Mozzarella Cheese
5 Tablespoons Salsa
5 Tablespoons Sour Cream, light

Preheat oven to 375 degrees. Combine the ground beef, egg and taco seasoning mix by hand. Divide into 15 meatballs (a little over 1 1/2 tablespoons each). Spray a 9 inch glass baking dish with non-stick cooking spray. Arrange the meatballs in the baking dish so that they aren't touching. Bake for 15-18 minutes, or until no longer pink in the middle. If they start to brown too fast on top, you can lay a piece of foil on top of the dish. Once complete, place 3 meatballs inside each hotdog bun. Top each with 1 tablespoon of cheese, 1 tablespoon of salsa and 1 tablespoon of sour cream. You can also top with shredded lettuce and diced tomatoes if desired.

Serves: 5
Per Serving: 254 Calories; 8g Fat (28.2% calories from fat); 26g Protein; 21g Carbohydrate; 3g Dietary Fiber; 103mg Cholesterol; 496mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. (AimeesAdventures)

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DAFFODILS_FOR_U Posts: 294
1/27/09 12:02 P

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amazing recipes


 
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PERSISTENCEMIMI Posts: 11,183
10/18/08 12:11 P

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BLACK BEANS AND KIELBASA
Posted by NEEDA GOODMAN

7 oz Healthy Choice Smoked Sausage (I used Hillshire Farms Turkey Smoked Sausage)
2 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can tomatoes w/ green chilies, undrained
14 oz. can Fiesta corn, undrained
1 tsp cumin
1 tsp chili powder
Garlic to taste

Slice the sausage into small pieces. Add all ingredients to 3 quart slow cooker and stir to combine. Cook on high 3-4 hours or on low for up to 10 hours. Could be served over rice.
Yield: 5 servings (1 ½ cups) = 288 calories; 4g fat (12.3% calories from fat); 17g protein; 44g carbohydrate; 11g dietary fiber, 18mg cholesterol; 1453mg sodium. Exchanges 1 ½ grain (starch); ½ lean meat, ½ vegetable, 0 fat.

Notes:
drain the juice from one of the cans of black beans into the crockpot before rinsing all the black beans.

For those with sensitive taste buds, use one can of diced tomatoes for the tomatoes with the chilies, one can of regular kernel corn for the Fiesta corn, and omit the cumin, chili and garlic.




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PERSISTENCEMIMI Posts: 11,183
10/14/08 7:09 A

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Butterscotch Breakfast Pudding
(2 servings)
WIC

2 cups skim milk
1/4 cup sugar subsitute or to taste
1/4 tsp. salt
1/3 cup uncooked Cream of Wheat cereal
2 eggs, unbeaten
1 tsp. olive oil (optional)
Place milk, cereal, eggs, and salt into saucepan. Mix well. Bring to a boil, stirring constantly. Reduce heat and cook 5 minutes, stirring often. Add oil and remove from heat. Stir and serve with fruit or other desired toppings




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PERSISTENCEMIMI Posts: 11,183
10/14/08 7:08 A

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Cornmeal Breakfast Patties
from The Compassionate Cook

1 10 ounce package frozen lima beans, thawed
3/4 cup vegetable broth
1/4 tsp ground sage
1/4 tsp dried rosemary leaves, crumbled
6 tbsp cornmeal
1-2 tbsp Canola oil
Preparation:
In the blender or food processor, coarsely chop the lima beans with the vegetable broth. The lima beans should remain chunky.
In a medium saucepan, heat the lima bean mixture, sage and rosemary until boiling. Slowly beat in 4 tablespoons of the cornmeal and cook until thickened and bubbly. Cool to room temperature.
Sprinkle the rest of the cornmeal onto a pie plate. Pat the lima bean mixture into 1/4 inch patties and coat each patty with some of the cornmeal on the pie plate.
In a large skillet, heat one tablespoon of oil and fry the cornmeal patties until lightly crisped and browned on both sides, about 5 minutes.



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10/14/08 7:07 A

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Roast Chicken Chimichangas
The filling uses queso fresco. If it's not available, try shredded Monterey Jack.


2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled queso fresco cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chiles, drained
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
Cooking spray
1/2 cup bottled green salsa

Preheat oven to 500°.
Combine first 7 ingredients in a large bowl; toss well.

Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up. Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

CALORIES 380 FAT 9.7g FIBER 6.5g



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10/14/08 7:06 A

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Pico de Gallo

Ingredients
2 1/2 cups chopped seeded plum tomato (about 6 medium)
2/3 cup finely chopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped jalapeño pepper (1 large)
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon garlic powder


Preparation
Combine all ingredients in a serving bowl; toss well. Let stand 30 minutes before serving.
Yield
3 1/2 cups (serving size: 1/4 cup)


CALORIES 8
FAT 0.1g
FIBER 0.4g


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PERSISTENCEMIMI Posts: 11,183
10/12/08 10:26 A

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Three-Pepper Quesadillas

1 cup finely chopped yellow bell pepper
1 cup finely chopped red bell pepper
1/2 cup chopped Vidalia or other sweet onion
1 tablespoon finely chopped seeded jalapeño pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Cooking spray
8 (6-inch) corn tortillas
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese

Combine first 7 ingredients in a bowl.
Place a large skillet coated with cooking spray over medium-high heat until hot. Add 1 tortilla, and top with 1/4 cup bell pepper mixture. Sprinkle with 1/4 cup cheese; top with 1 tortilla. Cook 2 minutes on each side or until golden, pressing down with a spatula. Repeat procedure with remaining tortillas, bell pepper mixture, and cheese.

Yield: 4 servings (serving size: 1 quesadilla)

CALORIES 225 FAT 7.2g FIBER 4.3g



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PERSISTENCEMIMI Posts: 11,183
10/12/08 10:25 A

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Capirotada (Mexican Bread Pudding)

1 1/4 cups packed dark brown sugar
1 1/4 cups water
2 (3-inch) cinnamon sticks
4 1/2 cups (1/2-inch) cubed French bread (about 8 ounces)
1/4 cup golden raisins
1/4 cup slivered almonds, toasted
2 tablespoons butter, cut into small pieces
Cooking spray
3/4 cup (3 ounces) shredded Monterey Jack cheese

Combine first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer 10 minutes. Discard cinnamon sticks.
Combine bread, raisins, almonds, and butter in a large bowl. Drizzle with warm sugar syrup, tossing gently to coat. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with cheese. Cover with foil; chill 30 minutes or up to 4 hours.

Preheat oven to 350°.

Bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until cheese is golden brown. Serve warm.

Yield: 8 servings

CALORIES 313 FAT 9.3g FIBER 1.4g


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10/12/08 10:23 A

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Mexican Chili-Cheese Burgers
Posted by NCBEACHES

1 pound ground round
1 cup chopped seeded plum tomato
1/4 cup minced fresh cilantro
1 tablespoon chili powder
2 teaspoons minced seeded jalapeño pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon pepper
Cooking spray
4 (3/4-ounce) slices reduced-fat Monterey Jack or cheddar cheese
1/4 cup fat-free sour cream
4 (1 1/2-ounce) hamburger buns
4 iceberg lettuce leaves
8 (1/4-inch-thick) slices tomato
Grilled onions (optional)

Combine first 9 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping into 1/2-inch-thick patties.
Prepare grill. Place patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done. Place 1 cheese slice on top of each patty; cover and grill an additional minute or until cheese melts.

Spread 1 tablespoon of sour cream over top half of each bun, and set aside. Place patties on bottom halves of buns; top each with lettuce, tomato, onions (if desired), and top half of bun.

Yield: 4 servings

CALORIES 381 FAT 13.1gFIBER 1.7g




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Layered Mexican Chicken
Servings: 12
Preparation Time: 20 min
Cooking Time: 45 min

Ingredients
1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot
Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.




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Mexican Salad with Pomegranate-Lime Dressing
Posted by NCBEACHES

2 tablespoons fresh lime juice
2 tablespoons fresh pomegranate juice
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 small garlic clove, minced
1 teaspoon olive oil
2 cups arugula leaves
1 1/2 cups (3-inch) julienne-cut peeled jicama
1/2 cup vertically sliced red onion
1/2 cup diced peeled avocado
2 tablespoons chopped fresh cilantro
1/4 cup fresh pomegranate seeds
4 teaspoons pine nuts, toasted

Combine first 6 ingredients in a large bowl. Add olive oil, and stir with a whisk. Add arugula and the next 4 ingredients (through cilantro), and toss gently. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts. Serve immediately.

Yield: 4 servings

CALORIES 126 FAT 6.1g FIBER 4g




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Mexican Shrimp Cocktail

2 pounds unpeeled, large fresh shrimp
6 cups water
2 to 3 tablespoons fresh lime juice
3 garlic cloves, pressed
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup fresh lime juice
1/4 cup minced sweet onion
1/2 to 1 teaspoon hot sauce
1/2 cup chopped tomato
1/2 cup chopped fresh cilantro
Avocado slices, lime wedges, saltines (optional)

Peel shrimp, and devein, if desired.
Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid.

Stir together reserved liquid, ketchup, and next 3 ingredients. Stir in shrimp, tomato, and cilantro. Chill. Serve with avocado slices, lime wedges, and saltines, if desired.

Yield: 6 servings

CALORIES 172
FAT 2.1g
FIBER 1.2g



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10/11/08 6:40 P

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Upside-Down Tamale Pie
Posted by NCBEACHES

1 pound ground round
1 1/2 cups bottled salsa
2 teaspoons salt-free barbecue rub (such as Spice Hunter)
1 (15-ounce) can kidney beans, drained
1 (16-ounce) tube of polenta, diced
Cooking spray
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese

Place the beef in a 2-quart casserole. Cover with lid, and microwave at HIGH 8 minutes, stirring after 4 minutes. Drain well. Combine beef, salsa, rub, and beans in dish. Cover; microwave at HIGH 4 minutes or until hot.
Place the polenta in a 9-inch pie plate coated with cooking spray. Spoon beef mixture on top of polenta, and cover with plastic wrap. Microwave at high 6 minutes or until thoroughly heated. Uncover; sprinkle with cheese.

Yield: 6 servings (serving size: 1 wedge)

CALORIES 307 FAT 8.8g FIBER 4.1g



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Ham and Mushroom Quesadillas

Cooking spray
1 cup chopped ham
2 tablespoons canned chopped green chiles
1 (8-ounce) package presliced mushrooms
4 (8-inch) flour tortillas
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ham, green chiles, and mushrooms; sauté 5 minutes. Remove from pan. Wipe pan clean.
Place 1 tortilla in pan. Sprinkle 2 tablespoons cheese over half of tortilla; arrange 1/2 cup ham mixture over cheese. Sprinkle with 2 tablespoons cheese; fold in half. Cook 1 minute on each side or until cheese melts. Repeat procedure with remaining tortillas, cheese, and ham mixture.

Yield: 4 servings (serving size: 1 quesadilla)

CALORIES 245 FAT 6.5g FIBER 0.8g




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Chicken and Black Bean Taquitos with Adobo Sour Cream
Posted by NCBEACHES

Taquitos:
1 1/2 teaspoons olive oil
1/2 pound diced skinless, boneless chicken breasts
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Cooking spray

Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce

To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.

Preheat oven to 400º.

Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.

To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.

Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)

CALORIES 125 FAT 4.1g FIBER 1.1g




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10/11/08 1:51 P

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Sour cream enchiladas

1 1/4 cups low-sodium chicken broth
1 Tbsp. + 1 tsp. cornstarch
1/2 tsp. ground cumin
1/4 tsp. black pepper
Enchiladas:
12 corn tortillas
12 oz. skinless boneless chicken breasts, cooked and chopped
4 oz. fat free cream cheese
1/2 cup salsa
3/4 cup nonfat sour cream
2 tsp. lemon juice
1/4 tsp. chili powder
1/4 cup nonfat cheddar cheese, shredded


Methods/steps
In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high and cook for 1 to 2 minutes, or until mixture is thick and bubbly; set aside.
Preheat oven to 350 degrees.
In a medium non-stick skillet, combine chicken, cream cheese and salsa.
Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed
through and cream cheese has melted, stirring occasionally.
Lightly spray a 9"x13" baking dish with non-stick cooking spray.
Wrap tortillas in damp paper towels and microwave on high for about 1minute or until hot.
To assemble, pour 1/2 cup of sauce into baking dish; spread to cover the bottom of the dish. Put a tortilla on a plate and spoon about 1/4 cup of chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas. Cover with foil. Bake for 10 minutes.
Meanwhile, in a small bowl, whisk together sour cream, lemon juice and chili powder. When enchiladas have baked for 10 minutes, remove from oven and spread sour cream mixture on top of enchiladas. Sprinkle with nonfat cheddar cheese and additional chili powder, if desired. Bake, uncovered, for 5 minutes.


Nutrition Information per serving:
296 cal., 4 g. fat, 4 g. fiber



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10/11/08 1:48 P

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Mexican Lasagna

1 pound ground beef
1 (16-ounce) can whole kernel corn, drained
1 (15-ounce) can tomato sauce
1 cup picante sauce
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 (24-ounce) container low-fat small-curd cottage cheese
2 large eggs
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic salt
12 (5-inch) corn tortillas
1 cup (4 ounces) shredded Cheddar cheese


Brown ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in corn and next 4 ingredients; bring to a boil. Reduce heat, and simmer, stirring often, 5 minutes. Remove from heat, and set aside.

Stir together cottage cheese and next 4 ingredients.

Arrange 6 tortillas on bottom and 1 1/2 inches up sides of a lightly greased 13- x 9-inch baking dish. Spoon half of meat mixture over tortillas; top with cottage cheese mixture. Arrange remaining tortillas over cheese mixture; top with remaining meat mixture.

Bake at 375° for 30 minutes or until thoroughly heated. Remove from oven, and sprinkle with Cheddar cheese. Let stand 10 minutes before serving.

Yield: 8 to 10 servings



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10/11/08 1:45 P

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Enchilada Lovers Casserole

Source: Halfmysize.com
Serves - 8

1 cup salsa
10 oz. bag Light Tostitos tortilla chips
5 oz. can evaporated milk
4 oz. can chopped green chilies
10 1/2 oz. can reduced fat cream of chicken soup
10 oz. pkg. Lite Velveeta cheese
12 1/2 oz. can cooked chicken breast

Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

Nutrition Information:
255 cal., 5.4 g. fat, 1.5 g. fiber



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10/10/08 6:19 P

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Ham and Mushroom Quesadillas
Posted by NCBEACHES

Cooking spray
1 cup chopped ham
2 tablespoons canned chopped green chiles
1 (8-ounce) package presliced mushrooms
4 (8-inch) flour tortillas
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ham, green chiles, and mushrooms; sauté 5 minutes. Remove from pan. Wipe pan clean.
Place 1 tortilla in pan. Sprinkle 2 tablespoons cheese over half of tortilla; arrange 1/2 cup ham mixture over cheese. Sprinkle with 2 tablespoons cheese; fold in half. Cook 1 minute on each side or until cheese melts. Repeat procedure with remaining tortillas, cheese, and ham mixture.

Yield: 4 servings (serving size: 1 quesadilla)

CALORIES 245 FAT 6.5g FIBER 0.8g



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10/10/08 6:18 P

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Chicken and Black Bean Taquitos with Adobo Sour Cream
Posted by NCBEACHES

Taquitos:
1 1/2 teaspoons olive oil
1/2 pound diced skinless, boneless chicken breasts
1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/2 cup canned black beans, rinsed and drained
1 (4-ounce) can diced green chiles, undrained
10 (8-inch) flour tortillas
Cooking spray

Adobo Sour Cream:
1 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
2 to 3 teaspoons minced chipotle chile, canned in adobo sauce

To prepare taquitos, heat oil in a large nonstick skillet over medium heat. Add chicken, and sauté 5 minutes or until done. Place chicken in a food processor. Add cheese, beans, and green chiles; pulse 15 times or until beans are coarsely chopped.
Spoon about 3 tablespoons chicken mixture across the lower third of each tortilla; roll up. Cut each tortilla in half; secure with wooden picks. Place taquitos in a large zip-top plastic bag; freeze up to 3 months.

Preheat oven to 400º.

Place frozen taquitos on a large baking sheet coated with cooking spray. Bake at 400° for 10 minutes; turn taquitos, and coat with cooking spray. Bake an additional 10 minutes or until golden.

To prepare adobo sour cream, combine sour cream, cilantro, and chipotle chile. Stir well.

Yield: 20 servings (serving size: 1 taquito and about 2 1/2 teaspoons dip)

CALORIES 125 FAT 4.1g FIBER 1.1g


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10/10/08 6:16 P

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Sour cream enchiladas

1 1/4 cups low-sodium chicken broth
1 Tbsp. + 1 tsp. cornstarch
1/2 tsp. ground cumin
1/4 tsp. black pepper
Enchiladas:
12 corn tortillas
12 oz. skinless boneless chicken breasts, cooked and chopped
4 oz. fat free cream cheese
1/2 cup salsa
3/4 cup nonfat sour cream
2 tsp. lemon juice
1/4 tsp. chili powder
1/4 cup nonfat cheddar cheese, shredded


Methods/steps
In a small saucepan, whisk together sauce ingredients. Bring to a simmer over medium-high and cook for 1 to 2 minutes, or until mixture is thick and bubbly; set aside.
Preheat oven to 350 degrees.
In a medium non-stick skillet, combine chicken, cream cheese and salsa.
Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed
through and cream cheese has melted, stirring occasionally.
Lightly spray a 9"x13" baking dish with non-stick cooking spray.
Wrap tortillas in damp paper towels and microwave on high for about 1minute or until hot.
To assemble, pour 1/2 cup of sauce into baking dish; spread to cover the bottom of the dish. Put a tortilla on a plate and spoon about 1/4 cup of chicken mixture onto middle of tortilla. Roll tortilla jelly-roll style and place seam side down in baking dish. Repeat with remaining tortillas and filling. Pour remaining sauce over enchiladas. Cover with foil. Bake for 10 minutes.
Meanwhile, in a small bowl, whisk together sour cream, lemon juice and chili powder. When enchiladas have baked for 10 minutes, remove from oven and spread sour cream mixture on top of enchiladas. Sprinkle with nonfat cheddar cheese and additional chili powder, if desired. Bake, uncovered, for 5 minutes.

Nutrition Information per serving:
296 cal., 4 g. fat, 4 g. fiber


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10/10/08 6:15 P

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Enchilada Lovers Casserole

Source: Halfmysize.com
Serves - 8

1 cup salsa
10 oz. bag Light Tostitos tortilla chips
5 oz. can evaporated milk
4 oz. can chopped green chilies
10 1/2 oz. can reduced fat cream of chicken soup
10 oz. pkg. Lite Velveeta cheese
12 1/2 oz. can cooked chicken breast

Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

Nutrition Information:
255 cal., 5.4 g. fat, 1.5 g. fiber


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10/5/08 6:22 P

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Mexican Polenta Casserole
Posted by KRTGRAPHICS

9x13 pan
1 medium chopped onion
1 lb. 93% lean ground beef
2 tsp. cumin
1 tsp. chili powder
1-2 cups tomato sauce
prepared polenta (1 tube or about 2 cups cooked)
1 lb. can spicy refried FF beans (I use Garden of Eden black)
6 slices SoyaKaas jalapeno Mex-Kaas soy cheese

Brown onion and meat. Add spices (or use packet of taco seasoning) and tomato sauce. Simmer about 10 minutes then set aside. Spread polenta out in bottom of pan. Spread refried beans on top of polenta. Then spread on meat and onion mixture. Top with soy cheese. Bake about 30-45 minutes at 400º. Great with guacamole. Makes 6-8 main course servings.


This, of course, is much more spicy. I also prefer making it with the home-made polenta because it tastes better IMHO and is a LOT cheaper.



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9/23/08 7:11 A

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Mexican Lasagna
Posted by NCBEACHES

2 cups frozen whole-kernel corn, thawed
1/3 cup sliced green onions
2 teaspoons ground cumin
2 teaspoons dried oregano
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 (4.5-ounce) can chopped green chiles
4 (6-inch) corn tortillas
Cooking spray
1 1/2 cups (6 ounces) preshredded reduced-fat four-cheese Mexican blend (such as Sargento) or reduced-fat Monterey Jack cheese, divided
6 tablespoons plain low-fat yogurt


Preheat oven to 400°.

Combine first 7 ingredients in a bowl. Place 2 tortillas in an 11 x 7-inch baking dish coated with cooking spray. Spoon half of corn mixture over tortillas. Top with 3/4 cup cheese. Repeat layers; end with cheese. Bake at 400° for 15 minutes. Let stand 2 minutes. Top each serving with 1 tablespoon yogurt.

Yield: 6 servings

CALORIES 260 FAT 6.2g FIBER 5g


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7/3/08 11:05 A

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BREAKFAST CASSEROLE

Makes 6 generous servings
5 points each serving.

Can be assembled the night before
Delicious!
You may double it and bake it in 9x13 baking dish

Ingredients

1/2 lb Jimmy Dean Roll low fat Sausage
2 egg yolks and 6 egg whites - can use Egg Beaters
1 cup shredded Mexican blend cheese (can use other low fat cheese)
1/2 chopped onion, saute
1 TBS. milk
1/2 cup canned chopped green chilies
2 cups frozen hash browns
Fresh ground black pepper, and a pinch of cayenne (optional)

Directions

Preheat oven to 375 degrees
Saute onions in a large skillet sprayes with Pam.
Set aside.
Saute sausage.
Drain on paper towel.
Beat all eggs togeter.
Add cheese, pepper, cayenne and chilies.
Spray 9x9 baking dish.
Line baking disn with hash browns, onions and sausage.
Bake for 35-40 minutes or until egg mixture is firm. Serve hot.
Can be served with salsa.



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5/13/08 6:26 A

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Mexican Polenta Casserole

9x13 pan
1 medium chopped onion
1 lb. 93% lean ground beef
2 tsp. cumin
1 tsp. chili powder
1-2 cups tomato sauce
prepared polenta (1 tube or about 2 cups cooked)
1 lb. can spicy refried FF beans (I use Garden of Eden black)
6 slices SoyaKaas jalapeno Mex-Kaas soy cheese

Brown onion and meat. Add spices (or use packet of taco seasoning) and tomato sauce. Simmer about 10 minutes then set aside. Spread polenta out in bottom of pan. Spread refried beans on top of polenta. Then spread on meat and onion mixture. Top with soy cheese. Bake about 30-45 minutes at 400º. Great with guacamole. Makes 6-8 main course servings.



At the top you'll note it says 9x13 pan.
If you're using tube polenta, just slice it thin, maybe 1/4" slices, and spread them out in the bottom of the pan, touching one another. They don't have to overlap - it won't hurt if a little of the beans, etc. seep between the slices - it just won't cut out in as solid a piece if the slices aren't "mushed" together, so just use a big spoon to scoop servings then.



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POINTS Value: 8
Servings: 4
Preparation Time: 25 min
Cooking Time: 35 min

If you like things spicy, turn up the heat with a little extra chili powder and cumin. Or add 1/4 cup canned jalapeño peppers into the sour cream mixture.


Ingredients
16 oz canned black beans
10 oz frozen corn kernels, thawed
4 oz canned pimento, chopped
1/3 cup fat-free sour cream
1 1/2 tsp chili powder
1 tsp dried oregano
1 cup shredded reduced-fat Monterey Jack cheese
1/4 cup cilantro, chopped
4 medium corn tortilla(s)
1 medium tomato(es), chopped
1 1/3 medium chicken breast, cooked, skinless, cubed
4 medium scallion(s), sliced
1 1/2 tsp ground cumin
Instructions
In a colander, rinse and drain beans, corn and pimientos.


In a medium bowl, mix sour cream, chili, cumin and oregano.


Reserve 2 tablespoons cheese for topping and add remaining to sour cream mixture. Fold in chicken, half of scallions, the cilantro, beans, corn and pimientos. Refrigerate, covered, up to 1 day.


Spray a 7x11-inch (20x30 cm) baking dish with nonstick cooking spray.


Soften tortilla according to package directions. Spoon chicken mixture down center of each. Roll tightly and place in baking dish.


Preheat oven to 400°F (200°C).


Bake enchiladas, covered, until heated through, about 30 minutes.


Sprinkle with reserved cheese. Bake until cheese melts, about 5 minutes longer.


Serve, sprinkled with tomato and remaining scallions.

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Weight Watchers Layered Mexican Chicken
POINTS VALUE: 6
SERVINGS: 12
Preparation: 45 Min
Level of Difficulty: Moderate
Posted by ISHRIVER

"This Mexican lasagna will last up to
five days in the refrigerator. It's a
terrific make-ahead meal from our
"Cook Once, Eat All Week Series"."

Ingredients:
1 spray olive oil cooking spray
2 pound uncooked boneless, skinless chicken breats
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cups shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green Chile's, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2 inch strips
1 cup salsa, mild, medium or hot

Instructions:

Preheat oven to 350 degrees F.
Coat a lasagna pan with cooking spray.

Place chicken in medium saucepan and fill with enough cold water just to cover chicken.
Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked
through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

Transfer chicken to a very large bowl and add drained beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side. Enjoy,

Edited by: FISHINGLADY66 at: 1/27/2009 (12:47)
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1/3/08 5:12 P

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BAKED TURKEY AND JACK CHEESE CHIMICHANGAS



Points: 5 (for one chimichanga)
Servings: 8

2 sprays cooking spray
1/2 lb uncooked ground turkey breast
16 oz fat-free canned refried beans
1.75 cups salsa
4.5 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 Tbsp scallions, thinly sliced
1 cup shredded reduced-fat Monterey Jack cheese
8 large burrito-size whole wheat tortillas
1 cup salsa
1/2 cup fat-free sour cream

Preheat oven to 350 F. Coat a large skillet with cooking spray. coat a 13x9x2-inch baking dish with cooking spray.

Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1.75 cups salsa, chili peppers, chili powder, and scallions. Cook until heated through, about 3 minutes; stir in cheese.

Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes (on low or warm setting).

Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.

Place chimichangas in prepared baking dish. Bake uncovered until tortillas are crisp adn browned, about 20 minutes. Serve each topped with 2 Tbsp of salsa and 1 Tbsp of sour cream.

Mari in Mississippi




-- Life is short, Occasionally Bend the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, And never regret anything that made you smile.
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DWMW613's Photo DWMW613 Posts: 3,615
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Crockpot Sour Cream Salsa Chicken Recipe

Serving Size : 4
4 WW points per serving

4 skinless boneless chicken breast halves
1 package reduced-sodium taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crockpot with cooking spray. Add the chicken breasts. Sprinkle with Taco Seasoning. Top with salsa. Cook on low for 6-8 hours. When ready to serve, remove the chicken from the pot. Place about 2 T cornstarch in a small amount of water. Stir well. Stir the cornstarch mixture into salsa sauce. Stir in 1/4 cup of sour cream.

Mari in Mississippi




-- Life is short, Occasionally Bend the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, And never regret anything that made you smile.
Life may not be the party we hoped for, but while we're here we should dance



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PERSISTENCEMIMI Posts: 11,183
1/1/08 11:01 P

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Taco Soup

3 FROZEN chicken breasts
1 envelope ranch dressing mix
1 envelope taco seasoning mix
1 medium onion, diced
1 can rotel tomatoes
1 can black beans
1 can cannelli (or any white) beans
1 can kidney beans
1 can vegetarian baked beans
1 can kernel corn

Put everything in crockpot in order listed.
Do NOT rinse or drain beans.
DO NOT STIR.
Cook on low for 6 to 8 hours.
Take chicken out and shred with two forks.
Put chicken back in, stir, and eat.

1 cup = 3 points
Freezes well



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PERSISTENCEMIMI Posts: 11,183
9/24/07 6:52 P

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CORE MEXICAN POLENTA CASSEROLE

1 medium onion, chopped
1 lb lean ground beef
2 tsp cumin
1 tsp chili powder
14.5 oz can tomato sauce
1 tube of polenta
1 lb can FF refried beans
1 c OR 6 slices soy or FF cheese, your preference of flavors

Preheat oven to 400*.

Brown onion and meat. Add spices and tomato sauce; simmer about 10 minutes. Spread polenta in bottom of 13 x 9" pan. Spread refried beans over polenta. Spread meat/onion mixture over beans. Top with cheese. Bake 30-45 minutes; top with FF sour cream and/or guacamole.

Serves 6-8

-- posted on the WW Core Board by KRTGraphics



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8/8/07 10:03 A

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salsa

3 plum tomatoes, finely diced
2 serrano peppers, seeded and diced
2 jalapeno peppers, seeded and diced
1 stalk celery, (I peel them) diced
1 green pepper, seeded & diced
1/2 red pepper seeded & diced
2 tomatillos, peel and dice
5 green onions, chopped fine
1 small vidallia onion, chopped
3 cloves garlic, chopped
handfull of cilantro, chopped
1 can of diced tomatoes and green chilis
salt & pepper to taste
dash of worcestershire sauce, if desired

Chop all ingredients, mix well. Chill for about 2 hours, and serve with chips. This was a recipe from a grocery store, and it is the only fresh salsa recipe I own or will make. The celery is not added to most other salsa recipes, and I like it because it adds a very fresh taste. I dont really like cilantro, and only include it because others do like it. You can add more than a handful, suit your taste. I cant tell you how long it keeps, it gets eaten before I can ever find out. GReat as topping on baked potatoes, scrambled eggs, or over chicken, too.



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8/8/07 1:38 A

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These are soooo yummy! Even my SUPER picky STB-hubby loves them.

Pts: 3 for flex. If you're on core the only thing you need to count is the tortilla - 1pt!!

Ingredients

1lb boneless skinless chicken breast, cooked, shredded
1 tsp Chili powder
1 tsp cumin powder
1 tsp garlic powder
2 C shredded cabbage (use coleslaw mix)
2 chipotle chiles in adobo sauce (or to taste), chopped
1 C tomato sauce
3 scallions chopped
Salt, to taste
Pepper, to taste
12 Mission Brand carb Balance Whole Wheat Tortillas
1.5 C Kraft Free shredded cheddar cheese
1 Tbsp Olive Oil


Directions
Preheat oven to 400 degrees.
Place shredded, cooked chicken in large bowl with chili powder, cumin and garlic.
Add cabbage, chipotle peppers, tomato sauce and scallions. (I blend the peppers, sauce and scallions in my food processor first)
Toss filling to combine well. Season with salt and pepper to taste.
Take 1 tortilla and sprinkle 2 Tbsp cheese on one end. Place 1/3 c. chicken filling on cheese. Tuck sides and roll tightly. Repeat with remaining tortillas, cheese and filling.
Line baking sheet with aluminum foil. Brush thin layer of oil over the foil.
Place rolled chimichangas on foil and brush tops thoroughly with remaining oil.
Bake for 15-17 minutes until deep golden brown.
Top with salsa and sour cream if desired.
Makes 12 servings

Calories: 170
Fat: 4
Carbs: 16
Fiber: 9
Protein: 17


"Do one thing every day that scares you." Eleanor Rosevelt.




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PERSISTENCEMIMI Posts: 11,183
6/10/07 9:23 P

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HUEVOS RANCHEROS WRAPS
By Fiona Haynes
4 servings
3 points per serving

Perfect for breakfast or lunch, enjoy this burrito-style huevos rancheros, or Mexican eggs in a wrap. It might not be authentic, but it's certainly delicious. Serve with some fresh fruit on the side.

INGREDIENTS:

4 low-fat flour tortillas (I use LaTortilla Factory tortillas)
1 cup mild or medium salsa
1 cup liquid egg substitute
1/4 cup nonfat milk
1/2 cup shredded reduced-fat Jack cheese

PREPARATION:

Warm tortillas according to directions on package. In a small saucepan, heat salsa on low until heated through.
Meanwhile, whisk egg substitute and milk in a small bowl. Cook in a nonstick skillet over medium heat, gently lifting the setting egg substitute mixture to allow the rest of the liquid to cook.

When eggs are cooked through, though still moist, remove from heat and divide into four.

Spread heated salsa on warmed tortillas, followed by one-fourth of the egg substitute. Sprinkle with cheese, then roll burrito style.

Per Burrito: Calories 168, Calories from Fat 44, Total Fat 4.9g (sat 2.1g), Cholesterol 11mg, Sodium 694mg, Carbohydrate 29.6g, Fiber 3g, Protein 15.5g



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CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/24/07 12:06 A

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Courtesy of Lisa

CLASSIC GUACAMOLE

Core Recipe
Servings | 4
Preparation Time | 10 min
Cooking Time | 0 min
Level of Difficulty | Easy

snacks | Having a Super Bowl party? This recipe can easily be doubled. Skip tortilla chips and serve with fresh vegetables for dipping. Or spoon onto 1/4-inch-thick cucumber slices.

Ingredients
1 medium avocado, Hass, ripe, peeled and pitted
2 Tbsp red onion(s), chopped
2 Tbsp cilantro, fresh, chopped
1 Tbsp fresh lime juice
1/4 tsp hot pepper sauce
1/4 tsp table salt
Instructions
1. Put avocado in a medium bowl and mash with a fork until almost smooth.
2. Add remaining ingredients and stir until combined. Cover surface with plastic wrap and refrigerate up to 1 day. Yields about 1/4 cup dip per serving.


CASHEWKITTY's Photo CASHEWKITTY Posts: 1,109
5/24/07 12:03 A

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Courtesy of Lisa

TORTILLA ESPANOLA

Core Recipe
Servings | 6
Preparation Time | 12 min
Cooking Time | 20 min
Level of Difficulty | Easy

BREAKFAST

Packed with hunger-fighting potatoes, this Spanish specialty is oh-so-much more than an ordinary omelet.

Ingredients
3 medium potato(es), baking variety, peeled, thinly sliced (use a food processor if possible)
3 large egg(s)
3 large egg white(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 1/2 Tbsp canola oil
1 medium onion(s), chopped
Instructions
1. Bring a large pot of water to a boil. Add potatoes and cook for 5 minutes (potatoes should be about halfway done). Drain and set aside.
2. Meanwhile, whisk eggs, egg whites, salt and pepper together in a large bowl; set aside.
3. Heat oil in a 10-inch frying pan over medium-high heat. Add onions and potatoes; cook, stirring constantly, until golden brown, about 5 minutes.
4. Spoon potato mixture into egg mixture and mix thoroughly.
5. Reheat frying pan over low-medium heat. Add potato-egg mixture and let cook for 2 minutes. Flip and cook on other side until eggs are set, about 2 minutes more. Slice into 6 pieces and serve. (Note: If you have trouble flipping the eggs, slide them onto a plate, turn the plate over – above pan – and settle eggs back into pan.)



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5/23/07 10:57 P

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MEXI=MIX "CORE" DINNER

Courtesy of Mishimew

I just had the most yummy core dinner! I made a container of "mexi-mix" earlier this week...1 can petit cut tomatoes, 1 can mexican niblets corn, 1 can rinsed black beans...then tonight I made brown rice and a chicken breast...layered rice, chicken, mexi-mix and added a little salsa...really YUMMY and Very filling...just thought I'd share:)



PERSISTENCEMIMI Posts: 11,183
5/19/07 9:45 P

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Courtesy of Connie

Mexican Chicken

6 (4 oz.) skinless, boneless chicken breast halves
1 (20 oz.) jar salsa
1 large red bell pepper, chopped
2 Tbsp. ground cumin
2 Tbsp. lemon juice
2 Tbsp. chili powder
3 cloves crushed garlic
2 (15 oz.) cans black beans, rinsed and drained

1. Preheat oven to 400 degrees F (205 degrees C).
2. Arrange the chicken pieces in a 3 quart casserole dish or a 9"x13" baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

Makes 6 servings. Nutritional information per serving: 301 calories, 37g protein, 3.7g total fat, 944mg sodium, 68mg cholesterol, 29.2g carbohydrate and 10.8g fiber.


Edited by: PERSISTENCEMIMI at: 5/20/2007 (07:43)
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PERSISTENCEMIMI Posts: 11,183
5/15/07 6:31 P

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BLACK BEAN AND CORN SALAD
recipe by HoneyBear.....

(8, 1 cup servings)

2 Cups frozen corn kernels
2 Cans Black beans
1 Can Chickpeas
1 red pepper, diced
1 Cup red onion, diced

1/2 Cup balsamic vinegar
1/4 Cup water
2 Tblsp dijon mustard
1 Tblsp dried basil
1 Tblsp olive oil
1 tsp sugar
1 tsp dried thyme
1/4 tsp salt
1/4 tsp ground white pepper
2 cloves garlic, finely minced or pressed with a garlic press

Combine corn, black beans, and chickpeas in colander; rinse and drain well. Place in a large bowl. Add the red pepper and onions to the bean mixture in the large bowl and mix to combine.

Place the remaining ingredients in a small bowl and whip with a whisk until well combined. Pour over the bean mixture and stir well to combine. Cover and refrigerate for 4 hours or more to combine flavors, stirring occasionally.

Per serving: 221 calories, 1.2g fat, 569mg saodium, 42g carbohydrate, 10.6g protein, 11.4g fiber


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PERSISTENCEMIMI Posts: 11,183
5/11/07 9:46 A

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MEXICAN CHICKEN

6 (4 oz.) skinless, boneless chicken breast halves
1 (20 oz.) jar salsa
1 large red bell pepper, chopped
2 Tbsp. ground cumin
2 Tbsp. lemon juice
2 Tbsp. chili powder
3 cloves crushed garlic
2 (15 oz.) cans black beans, rinsed and drained

1. Preheat oven to 400 degrees F (205 degrees C).
2. Arrange the chicken pieces in a 3 quart casserole dish or a 9"x13" baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

Makes 6 servings. Nutritional information per serving: 301 calories, 37g protein, 3.7g total fat, 944mg sodium, 68mg cholesterol, 29.2g carbohydrate and 10.8g fiber.

Originally posted on Connie's Fav

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FITNESS16's Photo FITNESS16 Posts: 360
5/10/07 9:58 P

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Do I need to copy and paste all recipes that are put in this topic or are they also at a master location that I can look up as needed? I have some favorites that I can scan and post after I get through this weekend.

Lose 5 lbs new earrings.

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5/10/07 5:54 P

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You're more than welcome to add your own healthy recipes

Number of servings
Size of one serving (example: 1 cup)
WW Flex points per serving
Core plan recipes
Or nutrition information
are appreciated !

TO HEALTH!

Bon Apetite

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