Tuesday 4 February 2014

Finger-Licking Good Mexican Meals

Finger-Licking Good Mexican Meals
You guys, someone needs to stop me! I could seriously eat Mexican food every day! Every time I make a new Mexican dinner, it’s just even better than the last! I love this one so much! Chicken, corn, beans and onions all mixed up with enchilada sauce… Yummy! Since this recipe takes a half can of beans and corn, I usually double this mixture and use the entire can of each with 1/2 cup onion and freeze half to use in future “Mexican” dishes!
Chicken Enchilada Casserole
• 1 - 10 oz can enchilada sauce
• 4 5” La Tortilla Factory Smart & Delicious™ Low Carb, High Fiber Tortillas
• 1.5 lbs boneless skinless chicken breast, cooked and shredded
• 1/2 can corn, drained and rinsed
• 1/2 can black beans, drained and rinsed
• 1/2 cup onions, chopped
• 1.5 cups reduced-fat shredded cheese
1. Preheat oven to 350 degrees.
2. Pour a thin layer of enchilada sauce in the bottom of a baking dish and spread evenly.
3. Top with two tortillas, and then add another thin layer of enchilada sauce. Use a spoon to make sure all of each tortilla is coated with sauce.
4. Evenly distribute your cooked chicken on top of the sauce and tortillas.
5. Mix together beans, corn, and onion.
6. Spread the bean mixture over the chicken layer.
7. Layer 3/4 cup of cheese on top of chicken and beans.
8. Top with two more tortillas, and another layer of enchilada sauce.
9. Top with remaining cheese.
10. Bake at 350 degrees for 30 minutes.
Nutrition Information
• Calories: 326
• Fat: 13g
• Carbohydrates: 42g
• Fiber: 7g
• Protein: 36g
• Sugars: 3g
Vegetarian Mexican Chili
On a day packed with errands, appointments, kid’s homework, soccer practice, and whatever else is on your daily agenda, the idea of making a warm, hearty dinner seems nearly impossible. I know, I hear ya! On those days you think you just can’t fit another thing in, you have to try my Skinny Vegetarian Mexican Chili. This only takes 5 minutes to prep! Plus, you get to let your slow cooker do the work to cook up a healthy, filling dinner for you and your family! Using beans to replace meat in this chili pumps up the fiber, and at under 300 calories per serving, you have a little wiggle room for reduced-fat sour cream and reduced-fat Mexican cheese on top!
• 2 - 15 oz cans Rotel tomatoes
• 1 - 15 oz can diced tomatoes
• 2 - 16 oz cans Bush's chili beans
• 1 - 15.5 oz can black beans, rinsed + drained
• 12 oz bag yellow corn, frozen
• 1 small onion, diced
• 1 green bell pepper, diced
• 4 oz can diced green chilies
• 1 Tbsp chili powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper flakes
• 1 Tbsp dried cilantro (fresh cilantro is fine, too!)
• 1/8 tsp black pepper
• Optional Toppings: reduced-fat sour cream and reduced-fat, shredded Mexican cheese blend on top. (These optional toppings are not calculated in nutrition information.)
1. Add all ingredients to crock pot and stir to mix ingredients together.
2. Cook on low for 8 hours or cook on high for 4 hours.

Nutrition Information
• Per Serving (1 cup):
• Calories: 254
• Fat: 2g
• Carbohydrates: 50g
• Fiber: 12g
• Protein: 11g
• Sugars: 15g
• Sodium: 1352mg
• Vitamin A: 16%
• Vitamin C: 29%
• Calcium: 19%
• Iron: 17%

Southwestern Stuffed Mini Sweet Peppers
These little buggers are one of my latest favorites. They are so good and so addicting. Little tiny (and might I add, adorable) sweet peppers stuffed with spiced-up gooey cream cheese and topped with crunchy panko breadcrumbs? I mean, really–what could go wrong in this scenario? Did I add that they are unbelievably easy to make? Granted, prepping the peppers and stuffing them is slightly on the time-consuming side, but let me tell you–they are worth it! And soooo adorable! These stuffed mini sweet peppers would make the perfect appetizer for a Cinco de Mayo party, or any other party for that matter.
Or for a midnight snack, Or a morning snack.
• 1/2 pound of sweet mini peppers
• 8 ounces reduced fat cream cheese, softened
• 1 cup grated sharp cheddar (I used white cheddar)
• 2 tablespoons taco seasoning
• 1 cup panko bread crumbs
• 2 tablespoons unsalted butter, melted
1. Preheat oven to 350 degrees F.
2. Cup peppers in half, leaving stems on. Remove seeds and ribs.
3. In a bowl, mix together cream cheese, cheddar cheese and taco seasoning with a fork. Fill each pepper half with this mixture, so it is level with the edges (not heaping). Place pepper half on a large rimmed sheet pan and continue until all peppers are stuffed.
4. In a small bowl, pour melted butter over panko crumbs and mix to combine. Top each stuffed pepper half with these bread crumbs, lightly patting down to adhere. Return to sheet pan.
5. Bake peppers for 15 minutes, turn oven off and turn broiler on. Broil for 2-3 minutes or until breadcrumbs are browned. Watch carefully! Cool slightly before serving.

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