Mexican Corn Bread Pizza (7.6 Points)

Yields: 6 Servings

Ingredients

1 package Cornbread mix 8 1/2 ounces
1/3 cup Skim milk
1 Egg beaten
1 cup Frozen corn thawed
1 pound Ground turkey extra lean
1 small Onion chopped
1 small Red bell pepper chopped
2 Jalapeno peppers seeded & chopped
3 tablespoons Taco seasoning reduced sodium
1/2 cup Water
3/4 cup Reduced fat mexican cheese shredded
1 small Tomato
1/4 cup Olives sliced
2 Green onions chopped
6 tablespoons Reduced fat sour cream


Instructions
1. In a small bowl, combine the corn bread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 8X8 or 9X9 pan. Bake at 400 degrees for 14-18 minutes or until a toothpick inserted near the center comes out clean.
2. Meanwhile, in a large skillet, cook the turkey, onion, red pepper over medium heat until meat is no longer pink. Drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Spoon turkey mixture over corn bread; sprinkle with cheese. Bake for 5-10 minutes or until the cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.


Taste of Home : Healthy Cooking Magazine April/May 2008

Skinny Chimichangas (4 points)

Ingredients

1/2 pound Ground turkey
1 Onion chopped
1 Garlic minced
2 teaspoons Chili powder
1 teaspoon Oregano
1/2 teaspoon Cumin
8 ounces Tomato sauce
2 tablespoons Green chili
1/2 cup Reduced Fat Cheddar cheese shredded
4 Fat free flour tortillas


Instructions
Preheat the oven to 400. Spray a nonstick baking sheet with nonstick spray; set aside.

Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin.

Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes.

Stir in the tomato sauce and the the chilies; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the cheddar.

Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

Spoon about 1/2 cup of the filling into the center of each tortillas. Fold in the sides, then roll to enclose the filling.

Place the chimichangas, seam-side down, on a baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Weight Watcher’s Take Out Tonight Cookbook

Mexican Chicken (6 Points)

This is one of the easiest recipes I have ever made. It is so good! The taste completely changes depending on what salsa you use. I thought it might be fun to try it with a mango salsa.
Ingredients

4 Chicken breast halves
1 can (12 oz) Salsa
1 container Plain Yogurt
1 cup Mexican Cheese (2%) shredded

Instructions
Mix the yogurt and salsa together. Pour the mixture over the chicken. Sprinkle the cheese on top. Bake at 350 for 40 minutes.

Chicken Enchiladas (6 Points)

picture-032.jpgIngredients

4 boneless chicken breast halves cubed
1 medium onion chopped
2 cloves Garlic chopped

1/4 cup Cilantro
2 cups Reduced Fat Cheddar cheese
8 Flour tortillas
1 can (12 oz) Low fat cream of chicken soup
1/2 cup Skim milk
1 can (16 oz) Green Chili Enchilada Sauce


Instructions
Preheat oven to 350 º. Spray pan with cooking spray. Saute chicken. Add onion and garlic. Cook until onion is brown. In a large bowl, combine the chicken with the enchilada sauce, onion, garlic, cilantro, and 1 1/2 cups of the cheese. Divide the chicken mixture among the 8 tortillas. Roll tortillas and place seam-side down in a 9- by 13-inch pan. Spread soup mixture over roll-ups and top with the remaining cheese. Bake 30 minutes.

Mini Chicken Tostadas (8 Points)

Ingredients

1 teaspoon Mexican seasonings
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons Canola oil
12 ounce Chicken breast chopped
1 cup red onion chopped
1 cup Corn (about 2 ears)
1/2 cup Salsa green
3 tablespoons Cilantro chopped
Cooking spray
1 cup Monterey jack cheese shredded
1 cup Bell pepper chopped
1 can (12 oz) Black beans

Instructions
Preparation

Preheat oven to 400 degrees.
Spray the inside of custard cups with non-stick cooking spray. Gently press the tortillas into the cups. Bake for 8 minutes at 400 degrees. Cool for 2 minutes and remove from the cups.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, bell pepper and beans to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Spoon the mixture into the shell.Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

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Slow Cooker Beef Enchiladas (7 Points)

(Serves 6)

Ingredients

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 Black beans
1 can diced tomatoes and green chilies undrained
1 small Tomato soup
1 pkg enchilada sauce (dry mix) (taco sauce mix works well too)
1/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
4 Ounces shredded low fat cheese
6 flour tortillas (2 points each)


Instructions

In a skillet, cook beef, onion and green pepper until beef is browned. Drain. In a bowl, add all other ingredients except for the tortillas and stir. In a crockpot, layer about 3/4 beef mixture, then a tortilla. Repeat layers with all 6 tortillas. Cover and cook on low for 5-7 hrs or until heated through. (you can also cut up tortillas and stir into mixture)