MEXICAN PULLED CHICKEN

This recipe is so good and can be used with so many different Mexican dishes: Tacos, Quesadillas, Enchiladas, Mexican Lasagna, Nachos, etc...

I cut the recipe in half and it was enough for at least 12-14 small tacos.

Ingredients

• 1 sweet red pepper, stemmed and seeded and cut into large rings or chopped
• 1 large onion, trimmed and cut into large rings or chopped
• 4 pounds boneless skinless chicken breast halves, trimmed (or 2 lbs chicken breast & 2 lbs chicken thighs)
• 4 tablespoons cider vinegar
• 2 (14.5) ounce cans diced tomatoes
• 4 tablespoons tomato paste
• 4 tablespoons Agave Nectar
• 2 tablespoons whole grain mustard
• 2 teaspoons onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon Tabasco sauce
• 1 tablespoon oregano
• 1 tablespoon coriander
• 2 tablespoons hot sauce

Directions

1. Preheat oven to 275 degrees.
2. Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.
3. Lay chicken over onions and peppers.
4. In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.
5. Pour the tomato mixture over the chicken. Cover with foil. 
6. Place in oven for three hours.
7. Remove the pan from oven and peel off foil.
8. Place chicken on a cutting board and shred with two forks. (It should come apart VERY easily).
9. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish
10. Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.

Source: A Family Feast

AGUA DE SANDIA (WATERMELON WATER)

Ingredients:

• 6 cups seedless watermelon cubes
• 3/4 cup water
• 4 thin lime slices, for garnish
• a few sprigs mint, for garnish
• ice

Directions:

In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint.

To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve.

Can I add a little vodka to this?  I think so!

Source: SkinnyTaste.com

TEN MINUTE TACO SALAD

Traditional taco salads are typically served in a ‘Taco Bowl’ which can pack as much as 500 calories and 20 grams of fat just for the bowl! This bowl only adds 100 calories, and makes this taco salad fun to eat! (You could also skip this step and serve this salad in a regular bowl as well!)

TEN MINUTE TACO SALAD

From Dashing Dish 

2 cups shredded lettuce

3/4 cup meatless crumbles, de-thawed according to package directions (or 1/2 cup lean ground beef/ground turkey, fully cooked)

1/4 cup taco sauce

1/4 cup canned corn

1/4 cup salsa

1 tbs light ranch (or sour cream)

1 low carb wrap (such as La Tortilla brand, or something with 100 calories/high in fiber)

Optional: 1/4 cup low fat shredded cheese, 1/4 cup black beans

Preheat oven to 450 degrees. Gather ingredients.

After removing the corn from the can, (measure out 1/4 cup for the salad, and save the rest in a tupperware), remove the paper from the can, and place it on a sheet pan. (You could use any empty can you have on hand, or an oven safe mug or dish that you can drape the wrap over).  Drape the wrap over the can, and place in the oven for 8-10 minutes, or until the tortilla is golden brown, and crispy.

While the tortilla is baking, add the taco sauce to the meat, and stir until well combined.

Measure out, and prepare the rest of the ingredients to put in the salad.

When the tortilla is cooled, take it off the can, (it only takes about a minute), and add the lettuce first, followed by the rest of the ingredients.

Serve immediately and Enjoy!!!

Weight Watchers PointsPlus Value: 8

NAKED "VEGGIE" QUESADILLA

I found this recipe on one of my favorite blogs.  The "naked" part is because most quesadillas are made with cheese, but this one has lots of veggies and seasonings to add lots of flavor without adding the calories of cheese.

NAKED "VEGGIE" QUESADILLA

From Dashing Dish

2 Low Carb Wraps (50 calories each, or 1 large wrap cut in half)

2 Chicken tenderloins (regular chicken or meat free chicken)

1 Cup Veggies of Choice (I used a mix with frozen bell peppers, broccoli, corn and onion)

1/4 Cup Water

1/2 Cup Salsa

1 Tbsp Light Ranch OR Light Sour Cream

1 Tsp Taco Seasoning

*Optional: Pinch of Garlic Powder

Start by adding the chicken to a pre-heated skillet (over medium high heat) sprayed with cooking spray.  Add salsa, ranch/sour cream and seasonings to the skillet with the chicken. Add the veggies and the water to the skillet once the chicken is cooked about half way through.  Cook until chicken is cooked through and golden brown and the veggies are tender.

Take one tortilla (or one half of a large tortilla) and place it on a pre-heated panini grill (or a pre-heated non-stick skillet).  Place chicken and veggies over the first tortilla, and add the other tortilla over the top. (If you desire, add cheese here!)

Close panini grill and remove quesadilla when tortillas are perfectly toasted on the outside! (If using a skillet, simply flip quesadilla to toast each side evenly).

Serve warm with more salsa for dipping if desired!

Weight Watchers PointsPlus Value: 7 

TURKEY TACOS

A friend of mine's husband made us tacos the other night and added cilantro, which really added a lot of flavor.  I decided to make those tacos, but a little healthier with ground turkey and whole wheat tortillas.

TURKEY TACOS

1 pound ground turkey

1/4 cup Taco Seasoning

3 tomatoes, diced

1 red onion, chopped

Shredded cheese

Salsa

Cilantro, chopped

8 small whole wheat flour tortillas

sour cream (optional)

Wrap the tortillas in foil and put in the oven on low heat (175) to warm.

Brown the ground turkey.  Add 1/2 of the onion and saute with the ground turkey.  Once the meat is browned and the onion is sauteed, add 3/4 cups water and the taco seasoning.  Let simmer on low heat.

Add the ground turkey, diced red onion, tomatoes, cilantro, salsa, sour cream and cheese in tortillas.

THE PERFECT GUAC

 

THE PERFECT GUAC

3 avocados
1 large tomato
green onion
salsa
salt

Mash the avocados in a large bowl.  Dice the tomato and add in.  Slice about 3 stalks of green onion and add in.  Mix in salsa - about 1/4 cup.  I use my Mom's homemade salsa but you can use any kind.  Add salt to taste.

Tip - leave the pit of the avocados in the guac and it will never brown.

MOM'S SALSA

MOM'S SALSA

4 (28 oz) cans whole tomatoes, with juice

2-3 (12 oz) cans tomato paste

2 (15 oz) cans tomato sauce

3 Tbsp vegetable or canola oil

3 Tbsp vinegar

5 Tbsp brown sugar

1 (8 oz) jar fresh jalapenos

1 whole garlic bulb, divided into cloves

3 whole onions

Chop all veggies in food processor (mix some of the tomatoes with the onion to avoid burning eyes.)  Put all in a large stew pot.  Add salt to taste.  Add the oil and vinegar.  Cook until thick (about 1 hour.)  Add the brown sugar and simmer for 1 hour more.  Don't let the sauce ever come to a boil.

Canning:

Boil a large pot of water and place the lids in for at least 20 minutes to sanitize.  (Jars and outer rim of the lids are reusable, but you must buy new lid toppers each time to ensure a tight seal on the jar.)  Wash the glass jars in the dish washer to sanitize and heat.  

Pour salsa in the jars (the jars and lids should be very hot.)  Put the lid on the jar and place upside down.  Repeat for all jars.  Leave the jars upside down overnight.  In the morning, re-tighten the lids.  The jars will last for up to a year (although the salsa will probably be gone by then....)

GRILLED CORN AND AVOCADO SALSA

 

GRILLED CORN AND AVOCADO SALSA

3 medium corn on the cob, grilled, and cooled to room temperature

1/2 cup scallions, chopped (green and white)

1 medium jalapeno pepper, cored, seeded and minced

1/4 tsp crushed red pepper flakes

1 garlic clove, minced

1/4 ground cumin

1/4 tsp salt

1/8 tsp black pepper

1 medium avocado, cut into 1/2-inch cubes

2 Tbsp fresh lime juice (from 1 medium lime)

2 Tbsp cilantro, minced

Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob. Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.

Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving. 

Serves 8; 2 PTS PLUS per serving

Source: Weight Watchers

CHICKEN QUESADILLAS

CHICKEN QUESADILLAS

3 - 4 Chicken breasts, shredded (Best if coocked in crockpot with rotel.  You can also just grill the chicken or use a store bought rotisserie chicken.)
2 Cups Mexican style cheese
1 Green Bell Peppers, chopped
Green Onion, chopped
1/4 Yellow Sweet Onion, chopped
Taco Seasoning
Salt
Flour Tortillas

Shred the chicken.  In a large bowl, add the checken, cheese, bell pepper, onion and green onion.  Add salt and taco seasoning to taste. 

Heat a large skillet to medium-high heat.  Add a flour tortilla in the pan and add the filling, leaving 1/4-inch from the edge of the tortilla.  Top with second tortilla.  Let the cheese melt the tortillas together before flipping.  Once the bottom tortilla is golden brown, flip to heat the other side.

Cut the quesadilla in wedges and serve with salsa, sour cream, queso, guacamole, tomatoes, etc.

TORTILLA SOUP

TORTILLA SOUP (by Rachel Ray)

• Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
• 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
• 1 red bell pepper, split and seeded
• 1 pound chicken breast tenders
• 1 teaspoon poultry seasoning, 1/3 palm full
• 1 teaspoon cumin, 1/3 palm full
• Salt and pepper
• 1 small to medium zucchini, small dice
• 1 medium yellow skinned onion, chopped
• 3 cloves garlic, chopped
• 1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
• 1 can stewed tomatoes, 28 ounces
• 1 can tomato sauce, 8 ounces
• 3 cups chicken stock, available in re-sealable paper containers on soup aisle
• 4 cups blue corn tortilla chips, broken up into large pieces
• 1 cup shredded cheddar or pepper Jack cheese
• 1/2 cup sour cream

Optional garnishes:

• 1/4 red raw onion, chopped
• 2 to 3 tablespoons chopped cilantro or parsley leaves
• 1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions

Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.

While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.

Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

MEXICAN-STYLE CHILI

MEXICAN-STYLE CHILI

2 Lbs ground beef or turkey

1 onion, chopped

1 can Rotel

2 cans cream corn

1 can ranch style beans

1 can ranch style black beans

1 packet of taco seasoning

Brown the meat and saute the onions together in a large pot.  Add the cans and taco seasoning and simmer for at least 2 hours.  The longer it simmers the better.  Stir the chili occasionally. 

Serve topped with cheddar or Mexican style cheese and tortialla chips.

If you like your chili spicy you can use rotel and beans with jalapenos mixed in.


Source: Courtney Arbour

SOUR CREAM CHICKEN ENCHILADAS

SOUR CREAM CHICKEN ENCHILADAS

Chicken breast

Enchillda seasoning

Rotel tomatoes

Garlic Crushed Red Pepper

Any mexican seasoning you want to add to chicken

Sour cream (size depends on how many enchilldas you are making)

Fat free cream of chicken soup (size depends on how many you are making)

Flour tortillas

Grated cheese (low fat)

In crock pot add chicken (I use about 3-4 large chicken breast) (they freeze well so if you have too much you can freeze left over.) 1 pk of enchillda seasoning, 1 can rotel tomatoes and I add some cumin, minced garlic, a little crushed red pepper (you can use any mexican seasoning to add flavor to the chicken.)

Cook chicken for several hours on low heat. When chicken is cooked, cut up chicken or shred it in a bowl and 1 tablespoon of sour cream. ( I also scoop out the tomatoes from chicken and add to it)In a saucepan add remaining sour cream and cream of chicken soup together and heat until warm.

Roll chicken into flour tortillas and line in pan. 8 X 8 if making 5-6 enchilldas or bigger pan if making more. When sour cream mixture is heated pour over enchilldas and top with grated cheese.

Bake at 350 for about 30 minutes until bubbly and cheese is melted.

ROCKFISH MEXICAN SHRIMP MARTINI

Rockfish has an amazing appetizer that I just can't get enough of! I made this a few weeks ago for a group and thought I would have tons left over - clearly I underestimated!

The Mexican Shrimp Martini is great as an appetizer - or as a meal on its own. You are supposed to shake the salsa, shrimp and tequila in a martini shaker, but mixing it works just as well - just not as fun! After harassing numerous waiters for the 'secret' recipe, I found this on a recipe copycat website - and I have to say, this tastes identical!

ROCKFISH MEXICAN SHRIMP MARTINI:

6 oz. of Mexican Shrimp Martini Cocktail Sauce (recipe follows)

15 to 20 small/medium shrimp, peeled, boiled, and chilled

1 tsp blackening spice (add to desired flavor)
1/2 ounce of tequila (optional)

1 lime wedge
2 sprigs cilantro, without stems
Tortilla Chips

Place the sauce, shrimp, seasoning, and tequila in a Bartender's metal tumbler. Squeeze the juice from the lime wedge into the tumbler and cover the top with a tight fitting lid or glass. Shake like you're making a real martini. When thoroughly mixed, pour into a serving glass. Place the glass on a plate and arrange the tortilla chips around the base of the glass. Garnish with the cilantro sprigs.

MEXICAN SHRIMP MARTINI COCKTAIL SAUCE:

1 cup Roma tomatoes, chopped 1/4-inch

1 cup yellow jumbo onion, chopped 1/4-inch

3/4 cup Heinz ketchup

1/2 cup cold water

1/4 cup cilantro, chopped fine

6 tbsp avocado, chopped 1/2-inch chunks

1 tbsp red Tabasco sauce

1 tbsp green Tabasco sauce

1/2 tbsp jalapeno pepper, chopped fine and deseeded (I dont include because im a baby...)

1/4 tbsp Worcestershire sauce

1/4 tbsp Cajun chef hot sauce

2 tsp lime juice, fresh squeezed

Combine all ingredients in a large bowl; mix well. Serve well chilled.

Mix yourself up a margarita and Enjoy!