Sweet Chili Fish Tacos

Sweet Chili Fish Tacos
Inspired by a taco I had at Cheeky Taqueria; help with the tilapia from a Food Network recipe
Makes 2 Servings

2 tbsp all-purpose flour
½ tsp spike seasoning (or a seafood seasoning)
¼ tsp salt
1/8 tsp black pepper
½ pound tilapia fillets
1 tbsp olive oil
½ tsp garlic
4 small flour tortillas (about 80 calories each)
Toppings:
2 tbsp fat-free sour cream, divided
1 cup romaine, shredded, divided
2 tbsp sweet chili sauce, divided (we use Frank's brand)
2 tsp sesame seeds, divided

 In a shallow dish, combine flour, seasoning, salt and pepper. Add tilapia and coat on each side, flipping six times. Heat oil in a large skillet over medium-high heat. Add garlic to pan and stir 10 seconds until fragrant. Place tilapia in skillet. Brown for 3 minutes on each side. Meanwhile, heat tortillas and get toppings ready (I heat tortillas by flipping them one at a time directly on the stove eye grate, then stack them up and microwave for 10 – 15 seconds just before prepping.) For each tortilla, spread ½ tbsp sour cream, then top with one quarter of the fish and lettuce, ½ tbsp sauce and ½ tsp seeds.

Nutritional Information: 412 calories, 48 carbs, 12 fat grams and 29 protein grams.

Review: Loved! The sweet chili sauce definitely made them - a great, jelly-like Asian-inspired topping. The tacos were very tasty and had a lot of flavor, and best of all - they were QUICK! From start to finish, I'd say maybe 15 minutes. I'll definitely be making these again, especially since I picked up the tilapia today for only $2.50 - woo! To make this 4 servings, simply double it. And note, I included all of the flour in the nutritional information, but at least 1 tbsp was left in the pan/not eaten. To make the recipe more filling, I'd just add more fish! We will absolutely be having these again!

Shitake & Sirloin Stroganoff

Shitake & Sirloin Stroganoff
Recipe adapted from Cooking Light
Makes 4 Servings

6 oz. wide egg noodles
1 tbsp olive oil
1 pound sirloin, diced
3/4 tsp salt, divided
1/2 tsp black pepper, divided
1 cup thinly sliced leek
1 tsp dried thyme
2 tsp minced garlic
1 5-oz. package presliced shitake mushrooms
1 tbsp all-purpose flour
1/2 tsp paprika
1 cup beef stock
1/2 cup fat-free sour cream
2 tbsp fresh parsley, diced

Cook noodles according to package instructions (approx. 9 minutes). Drain. Meanwhile, heat oil in a large skillet over high heat. Swirl to coat. Add beef; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Cook 4 minutes or until all sides are browned. Remove from pan. Reduce heat to medium-high. Add leek, thyme, garlic and mushrooms. Saute 5 minutes, stirring occasionally. Sprinkle flour and paprika on top and stir constantly for 30 seconds. Add stock and bring to a boil. Reduce heat and simmer for 2 minutes or until sauce is thickened, stirring frequently. Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and sour cream. Stir in beef. Serve over noodles and sprinkle parsley on top.

Nutritional Information: 489 calories, 44 carbs, 15 fat grams and 42 protein grams.

Review: Excellent, hearty recipe! The mushrooms added a lot to this recipe - definitely don't do the white ones. If you want to, sub 'hot paprika' for the paprika - the recipe called for it but I didn't have it - an extra kick would be fine but it was great as was. This was my first time cooking with a leek and it added a lot of flavor, too. I am very happy with this recipe and will definitely make it again. I also liked that it only took 20 minutes from start to finish - always a plus for us!

Slowcooker Creamy Mexican Chicken

Slowcooker Creamy Mexican Chicken
Adapted from Food.com
Makes 4 Servings

1 pound boneless skinless chicken breasts
1 can fat-free cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup fat-free sour cream
Cilantro, optional topping
8 oz. pasta (dry)

Put chicken, soup and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on high for 2.5 hours. After 2.5 hours, pull the breasts out and shred. Return them back to slow cooker and stir in the sour cream. Cover and heat for another 20 minutes. While it’s heating, cook pasta in boiling water on stovetop per package instructions.

Nutritional Information: 458 calories, 64 carbs, 3 fat grams and 35 protein grams.

Review: Excellent! Interesting that it was creamy and spicy. It was like an thick, heavy alfredo sauce - but instead of an alfredo flavor it was taco flavored! We're fans. We tried it reheated and frozen and it kept its thickness very well. You could easily do a smaller shape, but we liked the long noodles. To reduce the calories a bit, I would consider 3/4 cup sour cream and salsa, and you could probably take the pasta down a 1/2 ounce or ounce.

Egg and Cheese Breakfast Tacos with Homemade Salsa

Egg and Cheese Breakfast Tacos with Homemade Salsa
Makes 4 Servings
Recipe adapted from Cooking Light Recipe

½ cup tomato, diced
2 tbsp diced red onion, diced
1 tbsp fresh cilantro, finely diced
½ jalapeno pepper, ribbed and deseeded, finely diced
1/8 tsp kosher salt
3 tsp lime juice, divided
1 tsp minced garlic, divided
1 can fat-free refried beans
¼ tsp cumin
1 tbsp fat-free milk
6 large eggs, beaten lightly
¼ cup green onions, diced
8 small flour tortillas
2 oz. Cabot 75% reduced fat cheddar cheese
8 tsp fat-free sour cream, divided

Combine first 5 ingredients in a small bowl. Stir in 1 tsp lime juice and ½ tsp garlic. Combine beans, remaining 2 tsp juice, remaining ½ tsp garlic and cumin in another bowl. Combine milk and eggs in a medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; sauté 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes until scrambled, stirring constantly. Remove from heat. Warm tortillas in microwave. Spread 2 tbsp bean mixture on each tortilla. Spoon 2 tbsp egg mixture down center, and top with ½ tbsp tomato mixture, ½ tbsp cheese and 1 tsp sour cream.

Nutritional Information per serving (2 tacos): 386 calories, 46 carbs, 10 fat grams and 25 protein grams.

Review: At first I was like really? Make my own salsa? But it added so much to these beans and eggs! I was also nervous about refried beans but they went so well with the green-onion eggs and everything had a lot of flavor. I wouldn't change a thing - it was a wonderful, filling breakfast that tasted excellent! I will say that it had about 10 minutes of prep work, and I think it would be best served on the weekends so that all servings are eaten when made - we had to box up half of the bean mixture, the egg mixture and the salsa for next time, which was kind of cumbersome. Although it did reheat well, it was just kind of a pain. All in all, i'd make these again and i'd make them for a crowd if you had visitors on the weekend! Great, meatless meal!

Slowcooker Mexican Beefy Mac

Slowcooker Mexican Beefy Mac
Makes 4 Servings

1 pound ground beef
1 tbsp minced garlic, jarred
salt and pepper, to taste
1 can fat-free cream of chicken soup
½ cup fat-free sour cream
1 can rotel
1 packet taco seasoning
1 tsp hot sauce
8 oz. pasta (short shape of your choice)

Add beef to slowcooker. Mix soup, garlic, sour cream, rotel, taco seasoning and hot sauce. Stir well and pour over beef. Cook on high 3 hours. Stir, ensuring beef is cooked/no longer pink. If cooked, stir in noodles. Cook for 20 minutes until noodles soften.

Nutritional Information: 457 calories, 60 carabs, 7 fat grams and 32 protein grams.

Review: This was super easy, yummy and spicy! I liked being able to just add raw meat and a few cans/packets to a slowcooker and then having a yummy meal. To reduce the spice, simply remove or decrease the hot sauce - easy peasy. I liked this dish too because I LOVE slowcooker dishes and that cook the pasta for me - gives the noodles a lot of great flavor. This one is an easy one and will definitely be repeated. To make it 6 servings I'd consider just adding a can of corn or a can of black beans! This is definitely one of those you can make your own by adding salsa instead of rotel, topping with guac or jalapeno, etc.

Cheeseburger and Fries Casserole

Cheeseburger and Fries Casserole
Recipe adapted from Lauren’s Kitchen
Makes 4 Servings

1 pound 96/4 ground beef
¼ tsp salt and pepper
¼ tsp garlic powder
1 tbsp Worcestershire sauce
1 can condensed cheddar cheese soup
8 tbsp fat-free sour cream
8 oz. frozen French fries
2 oz. 75% Cabot reduced fat cheddar cheese

Preheat oven to 375. Bake french fries on baking sheet for 10 minutes while preparing beef. In a skillet over medium heat, brown beef in half of Worcestershire sauce. Cook, stirring occasionally until beef is no longer pink. Drain excess grease, and add seasonings and remaining sauce. Return to heat, and stir in the cheese soup and sour cream until blended. Heat through, 3 minutes, and remove from stove. Transfer to an 8x8 inch baking dish. Cover the ground beef mixture with a layer of partially cooked French fries. Bake for 10  minutes. Remove casserole from oven and sprinkle cheese on top. Return to the oven and bake until cheese has melted, 5 minutes.

Nutritional Information: 403 calories, 26 carbs, 17 fat grams and 31 protein grams.

Review: It really tasted like a cheeseburger! I loved the recipe, the Worcestershire sauce went a long way and the dish was super cheesy and creamy. I worried about how it would reheat, but while the fries did lose their crispiness, it wasn't mushy like I'd feared! The serving size filled me up, and it's definitely a fun, childlike dish. I wouldn't make it for guests (it's just too silly of a dish!), but would definitely make it again for us and think it would be a great meal for kiddos.

One serving!

Peppery Pork in Creamy Tomato Sauce

Peppery Pork with Creamy Tomato Sauce
Makes 4 Servings
Recipe adapted from For the Love of Cooking

2 tsp olive oil
1 pound Pork cutlets
1 tbsp light butter
1/2 sweet yellow onion, diced
8 oz of button mushrooms, sliced
1 tbsp tomato paste
1 tbsp flour
1 tbsp paprika
1 cup of beef broth
1/4 cup fat-free sour cream
Sea salt and freshly cracked pepper, to taste
8 oz. Egg noodles, cooked per instructions
Handful of baby spinach

Heat olive oil in a skillet over medium heat. Season both sides of the pork with sea salt and freshly cracked pepper, to taste. Cook pork for 2-3 minutes on each side or until cooked through. Set meat aside to rest under a tin foil tent. Add butter to the same skillet and add onions. Cook for 3 minutes or until slightly tender. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add tomato paste, flour and paprika. Stir well and cook for 1-2 minutes. Add beef broth and stir. Simmer until thickened, then add sour cream and season with salt and pepper, to taste. Cook egg noodles per package instructions while the sour cream sauce is cooking. Once noodles are done, drain water then toss noodles with fresh spinach. The hot noodles will cook the spinach just slightly. For each serving, place 2 pork cutlets on top of noodles and spinach, then top with the sauce.

Nutritional Information: 432 calories, 51 carbs, 8 fat grams and 38 protein grams.


Review: We've now made this one twice - it's just so good! I love the soft egg noodles and how well they go with the beefy/tomato/creamy sauce. The spinach and mushrooms boost up the veggie quotient (which I'm really trying to get better at!), and it came together quickly. I think it's a great, easy recipe that reheats well, and I'm happy to be finding more pork recipes that I enjoy. I had no idea how calorie-friendly pork cutlets are, or how quickly they cook up due to how thin they are - perfect! I highly recommend this one. And if you worry about the sour cream, don't! Austin made it without it one time and it was great - just a little less creamy and a little more tomatoey!

Black Bean Fiesta Burgers

Black Bean Fiesta Burgers
Makes 4 large burgers or 12 mini burgers for sliders

1 15-oz. can black beans, drained, rinsed and given time to dry
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
1 tbsp minced garlic, jarred
1 egg
Taco seasoning packet
¼ cup salsa
1 tsp hot sauce
1/2 cup bread crumbs
(Sliders: 6 tbsp fat-free sour cream, divided; 12 small potato rolls)

Preheat oven to 375 degrees and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick. In a food processor, finely chop bell pepper, onion, and garlic. Strain mixture. Then stir into mashed beans. In a small bowl, stir together egg, taco seasoning, salsa and hot sauce. Stir egg mixture into mashed beans. Mix in bread crumbs until mixture is sticky and holds together. Divide into 8 small patties. Place patties on baking sheet, and bake for 10 minutes on each side.

Nutritional Information: one large pattie - 205 calories, 38 carbs, 2 fat grams and 9 protein grams; one mini pattie – 66 calories, 12 carbs, <1 fat gram and 3 protein grams. For sliders, adding potato buns and sour cream, each: 161 calories, 30 carbs, 2 fat grams and 7 protein grams. I had two mini patties on two potato rolls which each had ½ tbsp fat-free sour cream. This comes out to: 322 calories, 60 carbs, 4 fat grams and 14 protein grams.

Review: Loved them! They tasted kind of like Amy’s breakfast burritos – so much so that Austin suggested we take the big pattie and use it to fill a medium-size tortilla for breakfast burritos! Great flavor, love the fiesta flavor, and truly think that you could take the breadcrumbs down if you want to reduce the calories a bit – up to you. I’m a huge fan and love that it was so filling, but yet had no meat. New favorite for us – so glad we tried it! We even reheated them for breakfast and I found two to be a great, filling breakfast - fabulous!

Creamy Slowcooker Pork Chops

Creamy Slowcooker Pork Chops
Makes 4 Servings
Recipe adapted from AllRecipes.com

1 pound pork chops, boneless medallions
Salt, pepper and garlic powder to taste
8 tbsp all-purpose flour, seasoned with pepper, garlic powder and paprkia
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
1 tbsp minced garlic, jarred
10 tbsp fat-free sour cream

Season pork chops with salt, pepper, and garlic powder to taste, and then dredge in 6 tbsp seasoned flour. In a skillet sprayed with nonstick cooking spray over medium heat, lightly brown chops. Meanwhile, boil water in microwave. Once boiled, dissolve bouillon cubes in water. Stir in garlic. Place chops in slow cooker, and top with onion slices. Pour sauce over chops and onions in crock pot. Cover and cook on high 3 to 4 hours. Once done, add sour cream and stir. If still too thick, use cornstarch/cold water to thicken. Serve over egg noodles.

Nutritional Information: 452 calories, 58 carbs, 7 fat grams and 36 protein grams.

Review: If you like super soft, fall-apart pork chops in a creamy sauce you're good with this recipe! It was super creamy and I loved the softened onions - they added a lot. The first time I made it (sans minced garlic) I felt it needed something - so I added the garlic and it made the difference. I like a lot of flavor, and this was a great dish. I will say I could see how this would be good on the stove, too, but without the crockpot the onions and pork chops wouldn't be as soft. I also think you could put the pork chops in to the crock pot raw to cut out that step. I'm going to try that next time! Either way - yummy slowcooker dish!

Honey Lime Enchiladas

Honey Lime Enchiladas
Makes 5 Servings
Recipe adapted from Mel’s Kitchen Café (found on Stephanie Cooks)

1 tsp olive oil
2 tsp minced garlic
½ cup onions, diced
1 pound raw chicken tenders, not diced
6 tbsp honey
5 tbsp lime juice (juice from1 large lime)
1 tbsp chili powder
1/2 tsp garlic powder
10 small flour tortillas (La Banderita)
4 oz. Cabot 75% reduced fat cheddar cheese
16 ounces green enchilada sauce
1/2 cup fat-free sour cream

Set a large skillet over medium heat. Add oil, garlic, and onions. Cook for 1 minute, stirring constantly. Add chicken and cook until no longer pink. Remove chicken from skillet and shred it. Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour. Pour 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Add 2 oz. cheese to chicken mixture. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with cream. Pour sauce on enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Nutritional Information: 442 calories, 59 carbs, 7 fat grams and 35 protein grams.

Review: Loved. Austin loved more, he's a big lime guy, but I loved a lot, too. They have a distinct flavor with the honey mixed with lime, and I loved how cheesy and saucy they came out. I like the idea of a different enchilada, and to save time can easily see making this a casserole. I liked that it had flour instead of corn tortillas - mixed it up a bit! I also thought the serving was filling. Normally I do 4 or 6 servings, but 5 came out right to stay somewhat true to the original recipe, but not too over- or under-caloric for me! These will be made again, and I think they would freeze/reheat very well!

Creamy Taco Mac

One serving

Creamy Taco Mac
Adapted from Annie’s Eats
Makes 4 Servings

1 pound 96/4 ground beef
8 oz. dry pasta
½ cup onion, chopped
2 tsp minced garlic, jarred
1 (14 oz.) can plain or mexican/zesty diced tomatoes, drained
1 pack taco seasoning
3 oz. fat-free cream cheese, softened
½ cup fat-free sour cream
Salt and pepper
1 oz. Cabot 75% reduced fat cheddar cheese
Fresh cilantro (optional)

Cook pasta according to package directions. Drain, reserving ½ cup of pasta water. Set aside. Meanwhile, in a large skillet, cook onions over medium-high heat until translucent, about 5 minutes. Add beef and cook until beef is no longer pink. Once meat is cooked, mix in garlic and cook for 30 seconds.Mix in tomatoes and taco seasoning and simmer over medium heat for 5 minutes. Stir in cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 4 minutes to reduce the sauce. Turn off heat. Top with shredded cheddar cheese and cilantro. Cover and let it sit off the heat until the cheese melts, about 2 minutes.

Nutritional Information: 457 calories, 58 carbs, 7 fat grams and 34 protein grams.

Review: Creamy is right - the sour cream/cream cheese mixture made the red sauce a lighter color -  it was so creamy! I loved it with the pasta shells - it was really like Mexican Mac and Cheese! Big fan. I will say I only had Italian diced tomatoes on hand (boo) so I drained them, but next time would like to use zesty jalapeno diced tomatoes - or just plain. This is a great recipe and makes HUGE servings - I couldn't even eat the whole thing! We'll definitely put this one in the rotation!

Whole pan!

Mexican Lasagna

Mexican Lasagna
Recipe from Mel’s Kitchen Café
Makes 6 servings

1 pound 96/4 ground beef
1 yellow onion, coarsely chopped
2 tsp minced garlic
1 small (6 ounce) can tomato paste
1 tbsp chili powder
2 tsp cumin
dash of cayenne pepper
1 tsp dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 8-oz. cans tomato sauce
1 14.5-oz. can diced tomatoes, drained
2 15-oz. can black beans, rinsed and drained
8 no-boil lasagna noodles
3 oz. Cabot 75% reduced fat cheddar cheese
½ cup fat-free sour cream, light or regular
5 ounces fat-free cream cheese

Preheat oven to 350. Lightly grease a 9x13-inch pan. In a large skillet, brown beef and onion over medium heat until meat is no longer pink. Add minced garlic and tomato paste. Stir to combine well and cook for a minute. Stir in chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add diced tomatoes and tomato sauce. Stir to combine. Add black beans. Mix well and heat through, about 5 minutes. Remove skillet from heat. Spread 1/2 cup beef mixture in the bottom of the prepared pan. Layer four noodles on top. Spread 1/2 of the remaining beef mixture over the noodles. Dollop 1/2 of the sour cream and 1/2 of the cream cheese (pinch off chunks) across the top. Repeat layers (4 noodles, remaining beef mixture, remaining cream cheese). Cover with foil and bake for 35 minutes. Uncover, add all cabot cheese on top, and bake 12 minutes, until lasagna is hot and bubbly.

Nutritional Information: 421 calories, 56 carbs, 6 fat grams and 36 protein grams.

Review: We loved this! The little bits of cream cheese added a lot, and the sour cream added a lot, too. I was so glad to find a Mexican lasagna recipe that used lasagna noodles. It seemed like all of them used smaller pasta shapes, no layers, etc. This one was great, made a lot of food, hearty servings and had a lot of flavor. Note, the original recipe called for corn, but I just doubled the black beans and was glad I did -I loved that every bite had beans! This was a fairly simple recipe with common ingredients - I have no doubt we'll make it again!

Mexican Bake with Cilantro-Lime Cream

Mexican Bake with Cilantro-Lime Cream
Makes 6 Servings
Recipe adapted from Diabetic Living

10 oz. rotini
16 oz. 96/4 ground beef
1 tbsp minced garlic
1 15-oz. can black beans, drained
1 14.5-oz. can diced tomatoes, undrained
¾ cup bottled salsa
1 tsp dried oregano
½ tsp cumin
½ tsp chili powder
2 oz. 75% reduced fat cheddar cheese
6 tbsp fat-free sour cream
3 tbsp green onions, diced
1 tbsp fresh cilantro

1 tsp lime juice

Preheat oven to 350. Cook pasta according to package instructions, drain and return to pot. Meanwhile, in a large skillet, cook meat and garlic until meat is brown, stirring to break up meat as it cooks. Drain any fat. Add cooked meat into pot with pasta. Stir in beans, tomatoes, salsa, oregano, cumin and chili powder. Transfer to rectangular dish. Bake covered 30 minutes. Uncover and sprinkle with cheese, bake for 3 minutes until cheese melts. In a small bowl, stir together sour cream, 2 tbsp green onions, cilantro and lime peel. To serve, top each serving with a spoonful of the sour cream mixture. Sprinkle with the remaining green onions.

Nutritional Information: 393 calories, 59 carbs, 5 fat grams and 30 protein grams.

Review: We really liked this one! The 'dressing' added a lot to it and it was really just a fun, simple pasta dish that was filling and EASY. Was it our favorite? Probably not - but definitely one that we'll keep in the rotation! Suggestion: when reheating - leave the dressing out of the microwave. Keep in a separate bowl then spoon on when it's hot and ready to eat. Also, note that the original recipe suggested you switch the beans up - use pinto, navy, whatever - not necessarily black.

Chipotle Bean Burritos

Chipotle Bean Burritos
Adapted from Pearce’s Kitchen, Cooking Light and Pink Parsley Catering
Makes 4 Servings

1 tsp canola oil
2 tsp minced garlic
1 1/4 tsp chili powder
1 tbsp chipotle chilies in adobo sauce, minced
1 tsp cumin
1/4 tsp kosher salt
1/3 cup chicken broth
1 15-ounce can black beans, drained and rinsed
1 15-ounce can kidney beans, drained and rinsed
½ cup salsa (like Pace medium)
4 burrito-size (large) tortillas, warmed in microwave for 10-15 seconds
2 oz. Cabot 75% reduced fat cheddar cheese, divided
4 tbsp fat-free sour cream, divided

Optional: 2 tbsp fresh cilantro, divided; 4 tbsp green onion, diced and divided

Heat oil in a large nonstick skillet over medium heat. Add garlic, chil powder, chipotle chile, cumin, and salt, and cook for 1 minute. Add beans and broth, and bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Remove from heat, stir in salsa, and mash with potato masher. Lay out tortillas. Top each with 1 tbsp sour cream, spreading on with the back of a spoon. Divide bean mixture into four equal servings, and spoon onto tortilla. Then top each tortilla with ½ oz. shredded cheese, 1 tbsp green onion and ½ tbsp cilantro. Roll tightly and serve immediately, or crisp outside in panini maker or pan.

Nutritional Information: 429 calories, 74 carbs, 6 fat grams and 23 protein grams.

Review: I made these for dinner on Sunday and loved them! It originally called for cherry tomatoes inside but I omitted these - I preferred to have them on the side or not at all! I thought the bean mixture had a nice spicy, without being too spicy, taste. I'm loving those chipotle chiles in adobo sauce - they are perfect. The sour cream was a nice add too, and helped cool it down. Total winner and i'll be making these again!

Best Ever Chicken Soft Tacos

Best Ever Chicken Soft Tacos
Recipe adapted from My Bizzy Kitchen Adapted from America’s Test Kitchen
Makes 4 Servings

1 tsp canola oil
2 tsp minced garlic, jarred
2 tbsp canned chipotle peppers in adobo sauce, diced
1/2 cup cilantro, diced and divided
½ cup orange juice
1 tbsp Worcestershire sauce
1 ½ pounds boneless, skinless chicken breasts
1 tsp yellow mustard
Pinch of salt/pepper
8 small soft tortillas (about 80 calories each)
Toppings: 2 oz. Cabot 75% reduced fat cheddar cheese, 4 tbsp fat-free sour cream and 1 cup lettuce, grated (I used arugula) - all divided into 4

Heat oil in a large skillet over medium heat. Add garlic and chipotles and cook, stirring constantly, for 30 seconds. Stir in 1/3 cup cilantro, Worcestershire sauce and orange juice. Nestle chicken into skillet, cover, reduce heat to medium-low, and cook for 7 minutes. Remove lid, flip each piece and cook for 7 minutes. Cook for additional 2-4 minutes if still pink. Remove chicken from pan with slotted spoon and transfer to a cutting board. Continue to simmer sauce over medium heat until it starts to reduce, 5 minutes. While sauce reduces, shred chicken loosely using 2 forks. Remove sauce from heat; stir in mustard and remaining cilantro. Add in chicken and stir. Serve chicken on tortillas (147 grams of chicken for each serving/2 tacos) with desired toppings.

Nutritional Information: 421 calories, 37 carbs, 6 fat grams and 51 protein grams.

Review: These were amazing. So flavorful and tangy - we loved the kick. I'd never used chipotle peppers in adobo sauce - I can't wait to find more recipes with it. I've also never cooked with orange juice but it added such a nice citrus zing. I can't WAIT to eat the leftovers and to make this again - next time i'll be doubling for even more leftovers - seriously - it was THAT good.

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Adapted from Mom of 5

Makes 4 Servings

Sauce:
1 can fat-free cream of chicken soup
1/2 cup fat-free sour cream
1/2 tsp salt
1 (4 oz) can diced green chilies
1 pound chicken, cooked and shredded

Other ingredients:
12 mission corn tortillas
1 (10 oz) can green enchilada sauce
1/2 cup fat-free grated cheese (60 grams)

1/2 cup 75% reduced fat Cabot cheese (60 grams)

Fresh cilantro (optional topping)

Spray a 9x13 pan with cooking spray. Drizzle ¼ to 1/3 of enchilada sauce on bottom, spreading with a spoon. Stack tortillas on a clean kitchen towel, wrap them up and microwave them for 30 - 60 seconds until soft. Spread sauce across center of each tortilla. Roll each tortilla and place seam-side down in sauce in baking dish. Pour remaining enchilada sauce over the top. Sprinkle with cheese, cover with foil and bake at 350 for 15 minutes. Remove foil and bake for 15 more minutes until bubbly.

Nutritional Information: 437 calories, 47 carbs, 8 fat grams and 40 protein grams.

Review: November 2010 Notes: Loved it! Super creamy and very filling. I will say that I’d rather mix less fat-free cheese and “reduced fat” so that it will melt better (for looks!), but other than that I’d make it as is next time! I'll update the calories when I fix this. :) February 2011 Notes: FIXED! I changed it up, made it look more 'melty' and removed the 2 tsp of oil so the calories, carbs and fat grams actually went down - i'm really happy with the new recipe - even topped it with fresh cilantro!

Chicken Tortilla Casserole

Chicken Tortilla Casserole
Makes 6 Servings
Recipe from me! (so exciting to make one!)

1 pound chicken
1 package taco seasoning
9 small Mission flour tortillas
1 can spicy chili beans
1 can red enchilada sauce
½ cup fat-free sour cream
2 oz. Cabot 75% reduced fat cheddar

hot sauce (optional)

Preheat oven to 350. In a large skillet add chicken, taco seasoning and 1/4 cup water. Cook until chicken is no longer pink. Remove from pan, shred with two forks, then add back to pan and stir for 1-2 minutes until blended. Mix chicken with beans. In a bowl, mix enchilada sauce and sour cream. Spread ½ of the sour cream mixture onto the bottom of a rectangular casserole dish sprayed with nonstick cooking spray. Tear up 3 tortillas and spread them over the sour cream mixture. Put ½ of the chicken mixture on top of it. Sprinkle on hot sauce. Add remaining layers as follows: 3 tortillas; sour cream mixture; 3 tortillas; chicken mixture; hot sauce. Sprinkle cheese over the top and place in oven uncovered for 25 minutes.

Nutritional Information: 388 calories, 46 carbs, 6 fat grams and 29 protein grams.

Review: Awesome! Austin liked this one more than the burrito casserole! I know! This one was great - super spicy - loved the hot sauce and the enchilada sauce and sour cream mixture was very good - kind of made a thick sauce that congealed well with the flour tortillas. We'll definitely have this one again - super easy. And the chicken was CRAZY easy (I tossed it and 2 more pounds of chicken in with the taco seasoning packs - now I have "mexican" chicken for this, tacos, salads, etc.). Great, easy recipe - so glad to have another solid mexican recipe!

whole pan!

Burrito Casserole

Burrito Casserole
Makes 6 Servings
Recipe adapted from Blog Chef

1 pound 96/4 ground beef
1 package taco seasoning
9 small Mission flour tortillas
1 can fat-free refried beans
1 can fat-free cream of mushroom soup
½ cup fat-free sour cream
hot sauce (optional)
80 grams Cabot 75% reduced fat cheddar (a little less than 3/4 cup)
Optional Toppings: 1 cup shredded romaine lettuce and 6 cherry tomatoes, divided

Preheat oven to 350. In a large skillet brown ground beef. Once it’s almost done, add taco seasoning and stir in refried beans. Mix until evenly blended. In a bowl, mix cream of mushroom soup and sour cream. Spread ½ of the sour cream mixture onto the bottom of a rectangular casserole dish sprayed with nonstick cooking spray. Tear up 3 tortillas and spread them over the sour cream mixture (I typically lay 2 tortillas down side by side without tearing - then tear up the third to fill in blanks to make a solid layer!). Put ½ of the meat mixture on top of it. Sprinkle on hot sauce. Add remaining layers as follows: 3 tortillas; sour cream mixture; 3 tortillas; meat mixture; hot sauce. Sprinkle cheese over the top and place in oven uncovered for 25 minutes. Serve with lettuce and tomatoes as toppings.

Nutritional Information: 403 calories, 47 carbs, 7 fat grams and 29 protein grams.

Review: Two words: OH MY. This recipe seriously may trump my top Mexican recipe. No joke! I LOVE the layers, the use of flour tortillas, how that sauce mixture clings to the tortillas and makes it all taste just meshed together and creamy. I also love the hot sauce kick on those layers- perfect! Yes, time to update my top 10 - this one takes the cake. And the calories are great - love that it makes six too. Winner, winner. Austin loved it too! For less heat, simply leave out the hot sauce. You could even top with salsa if you want to leave the heat level up to each person!

Here's a pic of the full dish - how it looks coming out of the oven!

Chicken Enchilada Soup

Chicken Enchilada Soup
Recipe adapted from a Lauren’s Kitchen recipe

Makes 4 Servings

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can fire roasted diced tomatoes, drained
1 can corn, drained
1/2 cup onion, diced
1/2 to 1 green bell pepper, diced
1 10-ounce can medium red enchilada sauce
1 10.75-ounce can fat-free cream of chicken soup
2 cups skim milk
1 pound chicken
4 tbsp fat free sour cream, divided

1/2 tsp salt

In a slow cooker, combine beans, tomatoes, corn, onion, bell pepper and raw chicken. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on high for 3 hours. Remove chicken and shred with two forks. Add back to slowcooker for 30-45 minutes. Divide into four servings and top each with 1 tbsp sour cream.

Nutritional Information: 458 calories, 58 carbs, 8 fat grams and 40 protein grams.

Review: I really liked this one! I did have to add salt (so I tagged it on top) - it had a lot of flavor but was missing something. Once I added the salt this went QUICK. I think chips would have been good too, but didn't want to add the calories. I will say this was filling - huge bowl of soup for SURE. If you wanted to make it FIVE servings instead of four, to give yourself room for toppings like cheese, avocado, chips, etc. I say do it! I may next time - because I will be making this one again. I can also say that it reheats well, but note that it does take about 4 minute in the microwave with frequent stirring. For thicker soup, I'd suggest you mix some cornstarch and water - and add it to the slowcooker when you add back in the shredded chicken!

Slowcooker Chicken Parisienne

Slowcooker Chicken Parisienne
Recipe adapted from Erica’s Kitchen Adventures

Makes 4 Servings

1 pound chicken
¼ tsp salt and pepper
¼ tsp Paprika
½ cup chardonnay or dry white wine
1 can fat-free cream of mushroom soup
8-10 oz. mushrooms
1 cup fat free sour cream
¼ cup flour
8 oz. pasta, cooked per package instructions

Add chicken to crockpot, and sprinkle with salt, pepper and paprika. In a medium bowl, combine wine, mushrooms and cream of mushroom soup. In a small bowl mix together the sour cream and flour. Add the sour cream mixture into the mushroom mixture and mix well.Pour sauce over chicken and add more salt, pepper and paprika if desired. Cook on high for 3-4 hours. Serve over pasta.

Nutritional Information: 472 calories, 62 carbs, 4 fat grams and 37 protein grams.

Review: Loved! I figured I would though - I heart a slowcooker dish, mushrooms and cream of mushroom mix! It reminded me a bit of Bacon Ranch Slowcooker chicken, but more 'mushroomy' and it almost had a marsala influence. It also kind of tasted like the Chicken Tortellini Bake, but less cheesy and more 'pastay.' Either way, this one was great and regardless of its subtle similarities to other dishes I've made, this one is a winner and will be made again. It's also a very budget friendly recipe!