Mexican Chicken

This is an easy and yummy Weight Watchers recipe that is a good dinner served with Spanish rice and a salad.


1 package taco seasoning
4 boneless skinless chicken breasts
1 cup salsa
1/4 cup fat free sour cream


Preheat oven to 375 degrees. Place chicken breasts and taco seasoning in a seal able plastic bag; shake to coat well. Spray casserole dish with cooking spray. Place chicken in casserole dish. Bake 30 minutes. Top with salsa about 5 minutes before breasts are done. Top with sour cream before serving. One serving is 4 points.

Enchilada Pasta Soup

3 (14 ounce) cans 99% fat free chicken broth
2 (14.75 ounce) cans cream style corn
2 (10 ounce) cans enchilada sauce
1 (4.5 ounce) can chopped green chiles
1 (5 ounce) package uncooked vermicelli, broken into pieces
1 (10 ounce) can chunk white chicken, in water, undrained
1 1/2 t cumin
1/2 t salt
1/2 t onion powder
1/2 t dried oregano


Garnish:
1 medium onion, chopped
3 cups shredded Colby- jack cheese blend


In large saucepan combine broth, corn, enchilada sauce and chiles. Mix well. Bring to a boil over medium high heat. Add all remaining soup ingredients; mix well. Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally. Ladle soup into individual bowls. Garnish each serving with onion and cheese.



Tomorrow's Daily Special: Pesto Feta Mini Pizzas

Creamy Tacos

This is a recipe from my Aunt Tootsie. She used to make these tacos whenever she had a large crowd at her house and they were yummy!


1 lb hamburger meat
1 small onion, diced
1 lb brick chili
2 cans Ranch Style Beans (my aunt's recipe called for El Rancho Beans but I can't find them here so I substituted regular ranch style beans)
1 can Rotel tomatoes
1 lb Velveeta cheese, cubed
Frito's


Brown and drain hamburger meat and onion. Add chili, beans, and tomatoes and mix well. Add cheese and stir till cheese melts. Serve over Frito's.


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Slow Cooker Tex Mex Chicken

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 T (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 T flour
1 green pepper, cut into 1-inch-wide strips
1 red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1 1/2 cups salsa
1 cup Mexican Style Shredded Four Cheese (I use 2%)

Spray crock pot with cooking spray. Place chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.Cook on low for 6 to 8 hours. Stir well just before serving. Top with the shredded cheese and serve over rice.


Tomorrow's Daily Special: Pesto Chicken Breasts

Mexican Pot Roast

This is a recipe that my friend Shannon put in our church cookbook. I tried it a few years ago and my family absolutely adores it! It's easy and yummy- a perfect combination!

1 large white onion
1 green bell pepper
1 red bell pepper
1 (16 ounce) jar of salsa
1 large pot roast
tortillas
shredded cheese

Spray your crock pot with cooking spray. Cut up onion in large chunks and place in crock pot. Put roast on top of onions. Dice peppers and put on top of roast. Pour jar of salsa on top of roast. Put lid on crock pot and cook for 6-8 hours or until roast falls apart. Serve on tortillas with cheese.

TIP OF THE DAY: This makes more roast than my family could eat in several meals so I serve it a second time over egg noodles or rice for another yummy meal.

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Crock Pot Chicken Tortilla Soup

This is a great soup to start in the morning before you leave for work. When you get home your house will smell super yummy and dinner will be ready!


1 lb shredded cooked chicken
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, diced
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 ounce) can chicken broth
1 t cumin
1 t chili powder
1 t salt
1/4 t black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 T chopped fresh cilantro
tortilla chips


Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with fresh tortilla strips or tortilla chips.


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Taco Casserole

This is quick weeknight meal that is yummy on a warm fall night!


1 lb ground beef or chicken
1/2 onion, diced
salt, to taste
pepper, to taste
1 packet low sodium taco seasoning
3/4 cup water
1 can pinto beans
1 small package whole wheat penne pasta, cooked and drained
1 cup 2% shredded cheddar cheese


Brown onion and ground beef in large saucepan after seasoning with salt and pepper. Add taco seasoning and 3/4 cup water. Bring to a low boil over medium heat. Add beans and simmer for about 5 minutes. Turn down heat to low and add drained pasta and cheese. Stir well and serve!



TIP OF THE DAY: This can be a super quick dinner if you cook your ground beef or chicken ahead of time. If I know that I am going to cook two different things in a week that require ground beef, I'll brown it all at once. I did that on this past Sunday when we had lasagna, and then was able to get this dinner made in a jiffy!



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Mexican Lasagna

This is one of my family's favorite Mexican dishes. It's a great make ahead dinner that provides lots of leftovers.

1 lb. lean ground beef or chicken
1 small onion, diced
2 cans refried beans (I use fat free)
1 to 1 1/2 cup salsa
1 (8 oz) container sour cream (I use low fat)
2 cups shredded cheddar cheese (I use 2%)
12 flour tortillas (I use low carb)

Preheat oven to 350 degrees. Brown ground beef or chicken with onions in large Dutch oven. Drain meat and return to pan. Add beans, salsa, and sour cream. Mix till combined and simmer over medium heat for 30 minutes, stirring often. Spray a 9 x 13 pan with cooking spray. Cut tortillas into wedges. Spoon a small amount of meat mixture in pan and spread to cover bottom. Layer tortilla wedges to cover bottom of pan. Spoon 1/2 of meat mixture on top of tortillas. Spread 1/3 of cheese over meat mixture. Repeat layers. Top with remaining tortillas and cheese. Cover with foil and bake for 30-40 minutes at 350 degrees.

TIP OF THE DAY: When covering a dish with foil that is topped with cheese- spray the foil with cooking spray before putting it on top of the pan. It keeps the cheese from sticking.

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