Creamy Mexican Chicken

Ingredients:

• 4 boneless skinless chicken breast


• 1 pack or taco seasoning


• 1 can of cream of mushroom soup


• 1 cup of salsa


• 1 cup of sour cream


• 1/2 can of black beans (optional)

Directions:

1. Put everything (except the sour cream) in to a slow cooker. Cook on low for 6 hours.


2. With about 30 minutes left, add the sour cream.


3. This next step is optional. Because I like my creams, etc. to be thicker, I removed the chicken and added corn starch to the salsa, soup, bean mixture to thinken it up.


4. EAT! There are also two ways this recipe can be eaten (there may actually be more, but these are the two I use. #1: Just place one of the whole chicken breasts on a plate and spoon sauce on top.#2: Shred on of the chicken breasts and scatter it on top of tortilla chips. Cover with sauce and extra black beans, if desired.
   

Hubby's

YUM-O-METER

8-(although he said it would have been a 10 had I made him the nachos too, HA!!)

(on a scale of 1-10, 10 being the highest)

*I did not do the nutritional value of this since there would have been extra calories added if you made the nachos versus just the chicken breast and if you chose to add the black beans or not. I'm also not sure why this is spacing so weirdly, but I can't seem to figure it out so, sorry!

Cheeseburger Quesadillas

Ingredients:

• 1 large Low cab/High Fiber tortilla
• 1 meatless burger, thawed (I actually used ground turkey)
• 1 slice fat-free American cheese
• 1 tablespoon chopped onion
• 1 table spoon chopped pickles
• Optional ingredients: salt, black pepper, garlic powder
• Optional toppings: ketchup, mustard

Directions:

1. Preheat oven to 350 degrees
2. Cut burger into small bite-size pieces. Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and burger pieces. Cook for 2-3 minutes, until onion is soft. Season mixture to taste with optional ingredients, if you like. (I was making more than one serving, so here I just brown my turkey and then added the onion)
3. Spray a medium-large baking sheet lightly with non-stick spray. Lay tortilla flat on the sheet and evenly top with cheese pieces. Bake in the oven for about 2 minutes, until cheese has melted slightly. Leave on oven.
4. Spread burger mixture over 1/2 of the tortilla. Top with pickles and fold tortilla in half, pressing down lightly with a spatula to seal.
5. Bake in the oven for another 3-5 minutes, until tortilla edges are slightly brown.
6. Remove from the oven and cut into triangles. Top or serve with ketchup or mustard, if you like.

Hubby’s Yum-O Meter
(on a scale of 1-10)
7.5

(I gave it a 9! T said it needed more seasoning. Note for next time.)

1 serving
Nutrient Value per serving (entire quesadilla)
Calories: 186
Fat: 3.5g
Sodium: 989mg
Carbs: 27g
Fiber: 16g
Sugars: 2.5g
Protein: 26g

3 WW points!

The original came from Hungry Girl 200 under 200. I LOVED these. T ate his with salsa ranch and I just had plan yellow mustard. I actually made enough for us to carry one for lunch the next day, and after he said it neede more seasoning, I LOADED his with red pepper, balck pepper, onion powder, garlic salt, and some italian seasonings and he said it was MUCH better.

Enchiladas

Ingredients:

• 1 lb. lean ground turkey
• 1 small onion, chopped
• 1 small can of olives, chopped
• 1 can of 98% fat free cream of mushroom soup
• 1 can of enchilada sauce
• 8 oz. of shredded cheddar cheese (I actually used Low fat Sh. Mozzarella)
• 6-8 whole wheat flour tortillas

Directions:

1. Preheat your oven to 350 degrees.
2. Brown the meat and then add chopped onions.
   
3. Add in olives and let it heat.
   
4. Add 3/4 cheese and let melt, then mix all together.
   
5. In a small bowl, mix enchilada sauce and cream of mushroom together. In a 9X13 dish spread 1/4 of the mixture on the bottom.
   
6. Fill tortillas with meat mixture and roll up. Lay in the dish.
7. Pour remaining meat and sauce mixtures on top of enchiladas.
   
8. Add remaining cheese to top of dish. (optional, I chose not to because it adds lots more caolries and is just as good without!)
9. Bake for 30-40 minutes.
   

Hubby’s Yum-O Meter
(on a scale of 1-10)
8.5

The original recipe came from Kelly's Recipes. You can serve this with black beans or re-fried beans, as I have, or even a side of brown rice.

Chicken Tortilla Bake

In honor of baseball season starting up, I have decided to throw you all a curve ball and post two recipes in one week! I know, GASP, right! GO REDS!!

Ingredients

• 1 medium green bell pepper, chopped
• 1/2 cup chopped yellow onion
• 1/2 cup reduced-sodium chicken broth
• 1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
• 1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained (its doesn't have to be the original, it can be witch ever Ro-Tel you like, I used mild)
• 2 cups shredded cooked chicken
• 9 whole wheat tortillas (6 inch), torn into bite-size pieces
• 1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)
  

Directions

1. Preheat oven to 325F

2. Spray 8x8 inch baking dish and medium skillet with cooking spray, heat skillet over medium-high heat

3. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times

4. Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat. 5. Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish.6. Repeat layers two more times.

7. Bake uncovered for 40 minutes or until hot and bubbly.

Hubby's Yum-O Meter:

(On a scale of 1 to 10)

9

For Six Servings (1 cup each)
Nutrient Analysis – per serving
Calories: 249
Total Fat: 8g
Sat Fat: 3g
Chol: 41mg
Sodium: 710mg
Total Carb: 25g
Fiber: 4g
Sugars: 3g
Protein: 18g

* I served my tortilla bake with spanish style rice and a small garden salad. This recipe was originally found here.