As I love Mexican food, here are some recipes that can be both easy, and with quite few points...

Tortilla Soup with chicken (5 PTS)

1 1/2 lbs. boneless skinless chicken breasts -- cooked and shredded
15 ounces whole tomatoes
1 canned chipotle chili
1 medium onion
1 clove garlic
2 cups water
14 1/2 ounces fat-free chicken broth
1 teaspoon cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
2 or 3 epazote leaves
6 whole corn tortillas
2 tsp olive oil

In blender put tomatoes, onion, garlic, epazote, cumin, salt and pepper. Fry in 1 tsp olive oil for 5-8 minutes. Add water and broth. Bring to boil. Preheat oven to 400 degrees. Lightly brush both sides of tortillas with remaining oil. Cut tortillas into 2 1/2-by- 1/2-inch strips. Place on a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Add tortilla strips over soup and let it boil for a minute or two. Makes 6 to 8 servings.

Mexican Meatballs

For meatballs mix:
1 pound 93% lean ground beef
1/4 cup uncooked rice
1 egg
1 tsp cumin
Dash of Worcester sauce
Salt
Pepper

For Sauce, puree:
3 whole tomatoes
1/2 medium onion
1/4 tsp cumin
1 chipotle chili
Salt
Pepper
1/2 tsp olive oil
2 cups water

Fry sauce for 5-8 minutes and add water. Bring to boil.

Mix and form into 40 one inch balls (about a tablespoon each) and add to boiling sauce, one at a time, moving carefully. When rice is done, meatballs are ready.

2 meatballs for 1 Point

Mango Sorbet

3 pounds very ripe mangoes
1 1/2 cups water
1/4 cup fructose

Peel mangoes and puree with 1/2 cup water, strain to get a silky pulp. Dissolve fructose in remaining water, and mix with mango pulp. Put in freezer and mix every 20- 30 minutes until almost frozen. Serve 3/4 cup portions for 3points each.

Hope you enjoy this menu!!

I tried this recipe last night and it was delicious! It keeps in the fridge for a week so you can have lunch the rest of the week.

Layered Mexican Chicken: 6 points per serving

Ingredients

* 1 sprays olive oil cooking spray
* 2 pound uncooked boneless, skinless chicken breast
* 30 oz canned black beans, rinsed and drained
* 3 cup fat-free sour cream
* 2 cup shredded reduced-fat Mexican-style cheese, divided
* 8 oz chopped green chilies, two 4-oz cans
* 2 tsp ground cumin
* 1/2 tsp black pepper
* 12 medium corn tortilla(s), cut into 2-inch strips
* 1 cup salsa, mild, medium or hot

Instructions

* Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.

* Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.

* Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.

* Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.

* Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.