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Mexican/Spanish chicken recipes

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Old 08-04-1999, 07:23 PM   #1
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Posts: 31

Default Mexican/Spanish chicken recipes

* Exported from MasterCook *

Simple Chicken Fajitas -- 6 Points

Recipe By : Cooking Light Magazine, April 1996
Serving Size : 2 Preparation Time :0:00
Categories : Luncheon Main Dishes
Chicken Tex-Mex

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons olive oil
1/2 teaspoon dried oregano
2 skinned boned chicken breast halves
--4 ounces each
2 curly leaf lettuce leaves
2 tablespoons salsa
2 flour tortillas
--6 inches diameter
red onion rings -- optional
fresh oregano -- optional)

Combine first 4 ingredients in a shallow dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 to 8 hours, tuning chicken occasionally. Place drip tray on toaster oven pan.
Remove chicken from dish; discard marinade. Place chicken on drip tray; broil 10 minutes on each side or until chicken is done. Divide chicken, lettuce, and salsa evenly between tortillas; roll up. Garnish with onions and oregano, if desired.

Yield: 2 servings.

CALORIES 276 (22% from fat); PROTEIN 29.8g; FAT 6.7g (sat 1.4g, mono 2.9g, poly 1.8g); CARB 21.1g; FIBER 1.6g; CHOL 72mg; IRON 2.3mg; SODIUM 304mg; CALCIUM 69mg.
WW- 6 points.


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Old 08-04-1999, 07:25 PM   #2
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* Exported from MasterCook *

Speedy Chicken Fajita Wraps -- 6 Points

Recipe By : Pillsbury Fast and Healthy M/J '98 - 6 Points
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Or Turkey Mexican Food

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 8-10 inch fat-free flour tortillas
3 (4oz. pkg) pre-seasoned mesquite chicken breasts -- cut into thin strips
1 medium green bell pepper -- cut into thin strips
1 teaspoon chili powder
2 tablespoons water
2 ounces (1/2 cup) shredded red-fat cheddar cheese
1/4 cup nonfat sour cream

1. Heat tortillas as directed on package; keep warm.
2. Meanwhile, spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat for 1 minutes. Add chicken; cook and stir 1 minute.
3. Add bell pepper and chili powder; mix well. Add water; cover and cook 2 to 3 minutes or until chicken is no longer pink and bell pepper is crisp-tender, stirring occasionally.
4. Spoon chicken mixture evenly onto tortillas. Sprinkle each with 2 tablespoons cheese. Fold in 3 sides of each tortilla to enclose filling. Top each with 1 tablespoon sour cream.

4 servings.
Nutritional information: 270 Cal; 6g Total Fat(3g Sat Fat); 55mg Sodium; Total Carbs 31g; Fiber 2g; Sugars 5g; Protein 24g.

MC Formatted by Sue B 6-4-98 and submitted to the WW forum.

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Old 08-04-1999, 07:27 PM   #3
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* Exported from MasterCook *

Sante Fe Chicken Fajitas -- 8 Points

Recipe By : W/W Forums
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pieces boneless & skinless chicken breast -- cut in strips
1 medium red onion -- sliced
1 medium green pepper -- sliced
2 tablespoons lime juice
3 cloves garlic -- minced
2/3 cup salsa
8 Mission 98% Fat Free Flour Tortillas
1/2 cup fat-free cheddar cheese

1. Combine chicken, onion, pepper, lime juice, garlic and salsa in a plastic bag. Marinade 2-24 hours.

2. Broil chicken and vegetables 4-5 inches for 5-8 minutes until chicken is done and vegetables are tender.

3. Divide equally amount tortillas and top each with 1 tablespoon cheese.

Calories: 435.4
Fat grams: 3.7
Fiber grams: 5.9

W/W Points: 8

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with additional salsa and non-fat sour cream.

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Old 08-22-1999, 02:59 AM   #4
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I found the following recipe on another WW recipe site. I would think points would differ depending on whether you use beef or chicken. Kelly, would you please advise? Thanks!

Baked Chimichangas

8oz cooked chicken, turkey, pork, or beef (1-1/2 cups)
1 - 8oz jar salsa
1 - 16oz can fat-free refried beans
1 - 4-1/2oz can diced green chili peppers, drained
3 tbsp. thinly sliced green onions
4oz reduced fat Monterey Jack or cheddar cheese, shredded (1 cup)
8 - 8-9 inch flour tortillas
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)

1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.

2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.

3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.

Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.

Makes 8 servings

Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein

Exchanges: 1-1/2 starch, 2 lean meat, 1 vegetable

WW Points: 5


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Old 08-24-1999, 07:48 PM   #5
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Location: Hollywood, FL, USA
Posts: 3

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Cooking spray
1 green pepper - sliced
1 med size onion - sliced
2 skinless chicken breasts - sliced
1/2 tsp cumin
1-2 packages of Badia Sazon Tropical seasoning with Achiote & Culantro
salt & pepper

Saute pepper and onion in a a sprayed non-stick pan on medium heat, covered for 4-5 minutes. Add chicken and seasonings. Let cook covered until chicken is done.

Serve with tortillas, light sour cream and shredded lettuce, or over rice.

Servings: 2
Points per serving: 3




[This message has been edited by KaijaA (edited 08-24-1999).]
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Old 08-26-1999, 08:01 PM   #6
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Location: Charleston, SC, USA
Posts: 33

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I think this the recipe your looking for; I copied it from here.

Mexicali Chicken - 3 Points

16 ounces boned and skinned chicken breasts--cut in strips
1 3/4 cups Green Giant Canned Black Beans
1 3/4 cups canned Mexican tomatoes
1 1/2 cups water
1 cup long-grain rice - uncooked
4 teaspoons chicken bouillon
cooking spray

In a large non-stick skillet, over medium-high heat, cook chicken in cooking spray until no longer pink, about 5 minutes.

Add remaining ingredients; bring to a boil.

Reduce heat, cover and simmer for 20 minutes.

Remove from heat and let stand 5 minutes before serving.

Calories: 202.8
Fat Grams:0.9
Fiber Grams: 3.3
W/W Points: 3

Serving sizes: Makes 8 1-cup servings.
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Old 08-28-1999, 07:39 PM   #7
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Posts: 154

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* Exported from MasterCook *

Baked Chicken Chimichangas - 7 Points

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked chicken breast half
8 ounces salsa -- (1 oz) (1 to 8)
16 ounces fat-free refried beans -- (1 oz) (1 to 16)
4 ounces green chili peppers -- diced
3 tbsp. thinly sliced green onions
4 oz reduced fat cheddar cheese -- shredded (1 cup)
8 flour tortillas -- (8 to 8)
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)

1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.

2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.

3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.

Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.

Makes 8 servings

Original Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein

Exchanges: 1-1/2 starch, 2 lean meat, 1 vegetable

WW Points: 5
______________________________________________

Mastercook Computation based on chicken as the meat: Calories 361; Fat 8; Fiber 4
7 Points

- - - - - - - - - - - - - - - - - - -

Per serving: 361 Calories (kcal); 8g Total Fat; (20% calories from fat); 19g Protein; 52g Carbohydrate; 22mg Cholesterol; 791mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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Old 08-28-1999, 07:42 PM   #8
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Join Date: Aug 1999
Posts: 154

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* Exported from MasterCook *

Baked Beef Chimichangas - 8 Points

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked beef
8 ounces salsa -- (1 oz) (1 to 8)
16 ounces fat-free refried beans -- (1 oz) (1 to 16)
4 ounces green chili peppers -- diced
3 tbsp. thinly sliced green onions
4 oz reduced fat cheddar cheese -- shredded (1 cup)
8 flour tortillas -- (8 to 8)
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)

1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.

2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.

3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.

Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.

Makes 8 servings

Original Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein

Exchanges: 1-1/2 starch, 2 lean meat, 1 vegetable

WW Points: 5
______________________________________________

Mastercook Computation based on beef as the meat: Calories 398; Fat 12; Fiber 4
8 Points

- - - - - - - - - - - - - - - - - - -

Per serving: 398 Calories (kcal); 12g Total Fat; (27% calories from fat); 19g Protein; 52g Carbohydrate; 28mg Cholesterol; 798mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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Old 08-28-1999, 07:44 PM   #9
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Join Date: Aug 1999
Posts: 154

Default


* Exported from MasterCook *

Baked Pork Chimichangas - 8 Points

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked pork
8 ounces salsa -- (1 oz) (1 to 8)
16 ounces fat-free refried beans -- (1 oz) (1 to 16)
4 ounces green chili peppers -- diced
3 tbsp. thinly sliced green onions
4 oz reduced fat cheddar cheese -- shredded (1 cup)
8 flour tortillas -- (8 to 8)
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)

1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.

2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.

3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.

Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.

Makes 8 servings

Original Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein

Exchanges: 1-1/2 starch, 2 lean meat, 1 vegetable

WW Points: 5
______________________________________________

Mastercook Computation based on pork as the meat: Calories 386; Fat 10; Fiber 4
8 Points

- - - - - - - - - - - - - - - - - - -

Per serving: 386 Calories (kcal); 10g Total Fat; (24% calories from fat); 20g Protein; 52g Carbohydrate; 26mg Cholesterol; 791mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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Old 08-28-1999, 07:46 PM   #10
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Join Date: Aug 1999
Posts: 154

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* Exported from MasterCook *

Baked Turkey Chimichangas - 7 Points

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked turkey breast
8 ounces salsa -- (1 oz) (1 to 8)
16 ounces fat-free refried beans -- (1 oz) (1 to 16)
4 ounces green chili peppers -- diced
3 tbsp. thinly sliced green onions
4 oz reduced fat cheddar cheese -- shredded (1 cup)
8 flour tortillas -- (8 to 8)
Fat-free sour cream (optional)
Salsa (optional)
Thinly sliced green onion (optional)

1. Using 2 forks, shred cooked poultry, pork, or beef. In a large
skillet combine poultry or meat, the salsa, beans, chili peppers, and
the green onions. Cook and stir over medium heat until heated through.
Stir in cheese.

2. Meanwhile, wrap tortillas in foil; warm in a 350* oven for 10
minutes. For each chimichanga, spoon about 1/2 cup meat mixture on a
tortilla, near one edge. Fold in sides; roll up.

3. Place in a 13X9X2-inch baking pan. Bake, uncovered, in a 350* oven
for 15 to 20 minutes or until heated through and tortillas are crisp and
brown. If desired, serve with sour cream, additional salsa, and/or
green onion.

Freezing Directions: Place the unbaked chimichangas in freezer
containers. Seal, label and freeze up to 6 months. To prepare, wrap
the frozen chimichangas individually in foil. Bake in a 350* oven for
50 minutes. (Or, thaw chimichangas in refrigerator overnight. Wrap
each in foil and bake about 30 minutes.) Remove the foil. Bake for 10
minutes more or until tortilla is crisp and brown.

Makes 8 servings

Original Nutritional facts per serving: 258 calories, 9g total fat (3g saturated
fat), 37mg cholesterol, 685mg sodium, 28g carbohydrate, 3g fiber, 18g
protein

Exchanges: 1-1/2 starch, 2 lean meat, 1 vegetable

WW Points: 5
______________________________________________

Mastercook Computation based on pork as the meat: Calories 346; Fat 6; Fiber 4
7 Points

- - - - - - - - - - - - - - - - - - -

Per serving: 346 Calories (kcal); 6g Total Fat; (16% calories from fat); 19g Protein; 52g Carbohydrate; 22mg Cholesterol; 786mg Sodium
Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

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Old 08-28-1999, 07:53 PM   #11
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Posts: 154

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* Exported from MasterCook *

Mexicali Chicken - 3 Points

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces boned and skinned chicken breasts--cut in
strips
1 3/4 cups Green Giant Canned Black Beans
1 3/4 cups canned Mexican tomatoes
1 1/2 cups water
1 cup long-grain rice - uncooked
4 teaspoons chicken bouillon
cooking spray

n a large non-stick skillet, over medium-high heat, cook chicken in cooking spray until no longer pink, about 5 minutes.

Add remaining ingredients; bring to a boil.

Reduce heat, cover and simmer for 20 minutes.

Remove from heat and let stand 5 minutes before serving.

Calories: 202.8
Fat Grams:0.9
Fiber Grams: 3.3
W/W Points: 3

Serving sizes: Makes 8 1-cup servings.


- - - - - - - - - - - - - - - - - - -

Per serving: trace Calories (kcal); trace Total Fat; (46% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0

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Old 08-28-1999, 07:56 PM   #12
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Posts: 154

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* Exported from MasterCook *

Quick chicken fajitas - 2 Points

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking spray
1 green pepper - sliced
1 med size onion - sliced
2 skinless chicken breasts - sliced
1/2 tsp cumin
1 packages Badia Sazon Tropical seasoning with -- (1 to 2)
Achiote & Culantro
salt & pepper

Saute pepper and onion in a a sprayed non-stick pan on medium heat, covered for 4-5 minutes. Add chicken and seasonings. Let cook covered until chicken is done.

Serve with tortillas, light sour cream and shredded lettuce, or over rice.

Servings: 2
Points per serving: 3


KaijaA
The points are just for the fajita dish, you have to add any other points (tortillas, rice, sour cream, etc.) you choose to serve it with.


- - - - - - - - - - - - - - - - - - -

Per serving: 4 Calories (kcal); trace Total Fat; (44% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0

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Old 08-31-1999, 11:57 PM   #13
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Location: Tucson, Arizona
Posts: 3,796

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* Exported from MasterCook *

Chicken Tacos - 4 Points

Recipe By : Ortega
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces boneless & skinless chicken breast -- cut in 1/2" cubes
1 package taco seasoning mix
3/4 cup water
12 Rosarita Taco Shells
2 1/2 cups shredded lettuce
1 cup tomatoes -- chopped
6 tablespoons Kraft 2% Cheddar

1. In large non-stick skillet sprayed with cooking spray over medium-high heat cook chicken for 4-5 minutes or until chicken is no longer pink in the center.

2. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally for 4-5 minutes or until mixture is thickened.

3. Evenly fill the taco shells with chicken mixture. Top with lettuce, tomatoes and cheese.

Calories: 202.2
Fat grams: 5.7
Fiber grams: 3.2

W/W Points: 4

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with salsa. Makes 6 2-taco servings.

NOTES : Original recipe called for 16 ounces chicken, 2 cups of tomatoes and regular cheese.
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Old 08-31-1999, 11:59 PM   #14
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Location: Tucson, Arizona
Posts: 3,796

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* Exported from MasterCook *

Mexicali Chicken - 3 Points

Recipe By : Wylers
Serving Size : 8 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces boned and skinned chicken breasts -- cut in strips
1 3/4 cups Green Giant Canned Black Beans
1 3/4 cups canned Mexican tomatoes
1 1/2 cups water
1 cup long-grain rice -- uncooked
4 teaspoons chicken bouillon
cooking spray

1. In a large non-stick skillet, over medium-high heat, cook chicken in cooking spray until no longer pink, about 5 minutes.

2. Add remaining ingredients; bring to a boil.

3. Reduce heat, cover and simmer for 20 minutes.

4. Remove from heat and let stand 5 minutes before serving.

Calories: 202.8
Fat grams: 0.9
Fiber grams: 3.3

W/W Points: 3

- - - - - - - - - - - - - - - - - -

Serving Ideas : Makes 8 1-cup servings.


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Old 09-05-1999, 12:45 AM   #15
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Join Date: Aug 1999
Location: Tucson, Arizona
Posts: 3,796

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* Exported from MasterCook *

Chicken Tacos - 4 Points

Recipe By : Ortega
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces boneless & skinless chicken breast -- cut in 1/2" cubes
1 package taco seasoning mix
3/4 cup water
12 Rosarita Taco Shells
2 1/2 cups shredded lettuce
1 cup tomatoes -- chopped
6 tablespoons Kraft 2% Cheddar

1. In large non-stick skillet sprayed with cooking spray over medium-high heat cook chicken for 4-5 minutes or until chicken is no longer pink in the center.

2. Stir in taco seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally for 4-5 minutes or until mixture is thickened.

3. Evenly fill the taco shells with chicken mixture. Top with lettuce, tomatoes and cheese.

Calories: 202.2
Fat grams: 5.7
Fiber grams: 3.2

W/W Points: 4

- - - - - - - - - - - - - - - - - -

Serving Ideas : Serve with salsa. Makes 6 2-taco servings.

NOTES : Original recipe called for 16 ounces chicken, 2 cups of tomatoes and regular cheese.
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