Nonstick cooking spray
1 T olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4lbs)
1/2 t garlic powder
1/4 t pepper
? some onion powder (we added a few things)
? some chili powder
? some chives
1/2 cup sweet potato puree or carrot puree
1/4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar shccese, divided
6 (9inch) whole-grain or whole-wheat flour tortillas
1/2 cup spinach puree
1/2 cup mild tomato salsa
1. Preheat the oven to 350. Coat a 9 x 12 inch baking dish w/ cooking spray. Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken w/ garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center. Off the heat, mix the sweet potato or carrot puree, sour cream, onion powder, chili powder, chives, and half the cheese into the skillet.
2. Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Dot the tops of the enchiladas with spinach puree. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese. Cover the dish w/ aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.
Yields 6 servings - 8 pts per serving
Tuesday, January 18, 2011
Tex-Mex Shrimp Stew
4 t olive oil
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 (141/2 oz) can diced tomatoes w/ green chiles
1 (10 oz) box frozen corn kernels
1/4 t salt
1/8 t cinnamon
1 pound medium shrimp, peeled and deveined
2 T chopped fresh cilantro
4 lime wedges
1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
2. Add the tomatoes, corn, salt, and cinnamon and bring to a boil. Stir in the shrimp; return to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, about 4 minutes. Sprinkle with the cilantro and serve with the lime wedges.
Serving about 1 1/3 cup is 6 points.
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 (141/2 oz) can diced tomatoes w/ green chiles
1 (10 oz) box frozen corn kernels
1/4 t salt
1/8 t cinnamon
1 pound medium shrimp, peeled and deveined
2 T chopped fresh cilantro
4 lime wedges
1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
2. Add the tomatoes, corn, salt, and cinnamon and bring to a boil. Stir in the shrimp; return to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, about 4 minutes. Sprinkle with the cilantro and serve with the lime wedges.
Serving about 1 1/3 cup is 6 points.
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