Spanish Chicken and Rice

I doubled everything in the recipe except the chicken since it only made two servings. I used two chicken breasts that I had chopped up and stir fried, regular tomato juice and sage instead of the savory. The prep time takes a little time for this recipe because you have to cook the chicken and the rice before mixing everything together. I mixed it all in a 2-qt. baking dish and then cooked it for almost 40 minutes due to the larger quantity. It needed some salt before eating to add a little more taste to it. I thought it was good once the salt was added. Leftovers the next day were even better because the rice had more time to soak up all the juice. Of course, my picky family didn’t really care for it as much as I did.

Prep: 15 minutes

Cook: 20-40 minutes

Yield: 2 servings

• 2/3 cup finely chopped onion
• 1/4 cup sliced fresh mushrooms
• 1 1/4 cups cubed cooked chicken breasts
• 2 plum tomatoes, peeled and chopped
• 1/2 cup cooked long grain rice
• 1/2 cup reduced-sodium tomato juice
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup frozen peas
• 1 tablespoon chopped pimientos
• 1/8 teaspoon dried tarragon
• 1/8 teaspoon dried savory
• Pinch pepper

1. In a skillet coated with cooking spray, sauté onion and mushrooms for 4 minutes or until tender. Place in an ungreased 1-qt. baking dish. Stir in the remaining ingredients. Cover and bake at 375 for 5-20 minutes or until liquid is absorbed.

Nutrition: (1 1/2 cups) 207 calories, 4 g fat, 0 g saturated fat, 54 mg cholesterol, 108 mg sodium, 25 g carbohydrate, 0 g fiber, 19 g protein.

Spinach Cheese Enchiladas

Although not the worst thing I ever eaten, these enchiladas definitely weren’t the best. I think the biggest thing it lacked was enough sauce to make it so you’re not just eating spinach and ricotta cheese. Normally, enchiladas at least have enchilada sauce inside to help smooth out the texture and taste.

Prep: 20 minutes

Bake: 35 minutes

Yield: 10 servings

• 1 carton (15 ounces) reduced-fat ricotta cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 2 cups frozen corn, thawed and drained
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/4 cup egg substitute
• 10 fat-free flour tortillas (8 inches)
• 1 can (14 1/2 ounces) Italian diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 teaspoon dried basil
• 1/4 cup grated Parmesan cheese

1. In a bowl, combine ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place the seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
2. Combine tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan and the remaining mozzarella. Bake, uncovered, at 375 for 35 minutes or until heated through.

Nutrition: (1 enchilada) 334 calories, 12 g fat, 6 g saturated fat, 26 mg cholesterol, 754 mg sodium, 40 g carbohydrate, 2 g fiber, 19 g protein.

Chipotle Bean Burritos

Another great vegetarian Mexican dish that is flavorful despite not having any meat. Makes six large burritos. We’ve never put green onions on our burritos, but it really added a lot of flavor. We also bought the chipotle chile powder instead of using regular chili powder, and the taste is significantly different and better. The cost was pretty high for a meatless meal, but you could cut it down by using regular lettuce and bottled salsa.

Cost: About $14.50 ($2.40 per serving) - organic kidney beans ($1.09), organic black beans ($1.09), fresh salsa ($3.49), flour tortillas ($1.49), cheese ($2.79), tomatoes ($1.07), romaine lettuce ($1.99), green onion ($0.50), sour cream ($0.89).

Prep: 10 minutes

Cook: 15 minutes

Yield: 6 burritos

• 1 tablespoon canola oil
• 1 garlic clove, minced
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon salt
• 1/3 cup water
• 1 (15-ounce) can organic kidney beans, drained
• 1 (15-ounce) can organic black beans, drained
• 3 tablespoons refrigerated fresh salsa
• 6 (10-inch) flour tortillas
• 1 cup (4 ounces) 4-cheese Mexican blend cheese
• 1 1/2 cups chopped plum tomato (about 3)
• 1 1/2 cups shredded romaine lettuce
• 6 tablespoons thinly sliced green onions
• 6 tablespoons light sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Stir in 1/3 cup water and beans; bring to a boil.
2. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.
3. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Nutrition: (1 burrito) 361 calories, 10.3 g fat, 3.8 g sat fat, 3.1 g mono fat, 2 g poly fat, 16.8 g protein, 52.2 g carb, 11.4 g fiber, 19 mg chol, 3.3 mg iron, 735 mg sodium, 395 mg calcium.

Southwest Lasagna Rolls

Another different style recipe that crosses Mexican food with Italian. On the scale of 1-10, I would rate it about a seven. It had a good Mexican taste that blended well with the ricotta cheese and the lasagna noodles. Noah, however, ruined it when he said it looked like cat throw up, which after he said it, the mix between the noodles does kind of show resemblance. He did eventually eat it and liked it once he tried it.

Cost: About $10.50 ($1.31 per serving) - Chili Man Black Bean Vegetarian Chili 15 oz ($1.55), Schnucks Part Skim Ricotta Cheese 15 oz ($2.19), Schnucks Shredded Mexican Cheese 8 oz ($1.89), Schnucks Mild Diced Green Chilies 4 oz ($0.69), Schnucks Taco Seasoning Mix ($0.43), Taco Bell Thick n Chunky Salsa 16 oz ($2.19), Kroger Lasagna Noodles ($1.59).

Prep: 20 minutes

Bake: 35 minutes

Yield: 8 servings

• 1 can (15 oz) fat-free vegetarian chili
• 1 carton (15 oz) part skim ricotta cheese
• 1 cup (4 oz) shredded Mexican cheese
• 1 can (4 oz) chopped green chilies
• 1 teaspoon taco seasoning
• 1/4 teaspoon salt
• 8 lasagna noodles, cooked and drained
• 1 jar (16 oz) salsa

1. In a large bowl, combine the chili, cheeses, chilies, taco seasoning and salt. Spread about 1/2 cup on each noodle; carefully roll up.
2. Place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.
3. Cover and bake at 350 for 25 minutes. Uncover; top with salsa. Bake 10 minutes longer or until heated through.

Nutrition: (1 lasagna roll) 257 calories, 7.0 g fat, 3.8 g saturated fat, 23.3 mg cholesterol, 742.2 mg sodium, 34.6 g carbohydrate, 3.6 g fiber, 6.3 g sugars, 14.0 g protein.

Chicken 'n' Bean Tacos

On Wednesday we made Chicken 'n' Bean Tacos. The tacos were done in a jiffy. The combination of black beans with the chicken and tomatoes were a good change of pace. We also added salsa to them. The recipe could also be made using pinto beans, kidney beans, cannellini beans or chickpeas.

Cost: About $12 - Chicken ($4.00), black beans ($1.38), parsley ($1.39), tortillas ($1.75), cheese ($2.00), tomatoes ($1.01).

Prep: 10 minutes
Cook: 20 minutes
Yield: 1 Dozen

• 1 1/2 pound boneless skinless chicken breasts, cut into bite-size pieces
• 1 medium onion
• 2 garlic cloves, minced
• 1 can (15 ounces) black beans, undrained
• 1/4 cup minced fresh parsley
• 2 teaspoons ground cumin
• 1/4 teaspoon pepper
• 12 corn tortillas (6 inches), warmed
• 1/2 cup shredded reduced-fat cheddar cheese
• 1 cup chopped fresh tomatoes

1. In a nonstick skillet, saute the chicken, onion and garlic until juices run clear. Stir in the beans, parsley, cumin and pepper; heat through.
2. Spoon 1/3 cup down the center of each tortilla; sprinkle with cheese and tomatoes. Fold in half; serve immediately.

Nutrition: (1 taco) 171 calories, 3.6 g fat, 1.4 g saturated fat, 37.5 mg cholesterol, 300.1 mg sodium, 17.1 g carbohydrate, 3.6 g fiber, 1.5 g sugar, 17.9 g protein.

Tex-Mex Lasagna

Tonight we had Tex-Mex Lasagna, which combines Mexican food with Lasagna for a very tasty dinner. It was a little bit more expensive to make due to the lean beef and all the cheeses, but would definitely be a recipe we would make again. One of the few drawbacks about the meal is the large amount of sodium in each serving at about 1,200 mg. The meal made 12 generous portions. We used mild salsa and chose Mexican cheese rather than Monterey Jack cheese. We also didn't use the green onions since our grocery store did not have any in stock this week.

Cost: $18.00 - .99 lb 92% Lean Ground Beef ($3.54), 16 oz refried beans ($0.81), 15 oz black beans ($1.38), frozen corn ($1.25), jalapeno ($0.26), 15 oz tomato sauce ($0.81), salsa ($1.59), Barilla Lasagna No Boiling ($2.45), Mexican cheese ($2.00), 2% cheddar cheese ($2.00), sour cream ($0.89), avocado ($0.99).

Prep/Total Time: 20 minutes prep, 45 minutes cook

Yield: 12 servings

• 1 pound lean ground beef
• 1 can (16 ounces) refried beans
• 1 can (15 ounces) black beans, rinsed and drained
• 1/2 cup frozen corn, thawed
• 1 jalapeno pepper, seeded and chopped
• 1 envelope taco seasoning
• 1 can (15 ounces) tomato sauce, divided
• 2 1/2 cups salsa
• 12 no-cook lasagna noodles
• 1 1/2 cups (6 ounces) shredded Monterey Jack cheese or Mexican cheese blend
• 1 1/2 cups (6 ounces) shredded 2 % cheddar cheese
• 1 cup (8 ounces) fat-free sour cream
• 1 medium ripe avocado, peeled and cubed
• 4 green onions, thinly sliced

1. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
2. Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. x 2 in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly, half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
3. Cover and bake at 350 for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions.

Nutrition: (1 piece) 375 calories, 17.7 g fat, 9.5 g saturated fat, 66.8 mg cholesterol, 1,193 mg sodium, 27.7 g carbohydrate, 5.3 g sugar, 5.8 g fiber, 26.2 g protein.

Steak Fajitas

Today Shelby and I made steak fajitas for dinner. The recipe we used was really easy to throw together and quick to make. I thought the fajitas were really good, but everybody else felt like it was a little too spicy. If I made them again, I would only use about 1/8 teaspoon of pepper and use a mild salsa rather than a medium to try and lessen the spiciness to please everybody.

The grocery store didn't have much of a selection this week on sirloin steak, so we ended up having to buy the higher priced top end cut. I cut off most of the visible fat before cooking the meat. We also used whole wheat tortillas instead of the regular flour tortillas. The recipe serving suggestion of 3/4 a cup was rather high, so we put less on each tortilla and made eight with the mix.

Other additions to this meal that you could do would be to add more of a variety of different colored peppers and topping with cheese and sour cream.

The total cost for us to make the meal was just over $16. This included a hefty $10.31 for the 1.29 pounds of sirloin steak, $2.19 for the whole wheat tortillas (package of eight), $1.79 for the medium generic salsa and $.75 for the green bell pepper. All of the other ingredients were things we already had in supply.

Prep/Total Time: 20-30 minutes

Yield: 5 servings

• 1 pound boneless beef sirloin steak, cut into thin 3-inch strips
• 2 teaspoons canola oil
• 1 medium green pepper, cut into thin strips
• 1 medium onion, quartered and thinly sliced
• 3 garlic cloves, minced
• 1/2 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 1 cup salsa or picante sauce
• 5 flour tortillas (8 inches), warmed

1. In a nonstick skillet, brown beef in oil; drain. Add the green pepper, onion, garlic, chili powder, oregano and pepper. Cook and stir for 5 minutes or until vegetables are crisp-tender. Add salsa; cook 3 minutes longer or until heated through.
2. Spoon 3/4 cup beef mixture down the center of each tortilla. Fold one side over filling and roll up. Serve immediately.

Nutrition: (1 fajita) 313 calories, 9 g fat, 2 g saturated fat, 51 mg cholesterol, 515 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein.

Refried Bean Enchiladas

Prep/Total Time: 20 minutes prep, 20 minutes bake

Yield: 6 servings

• 2 cups vegetarian refried beans
• 1 cup (8 ounces) 1% cottage cheese
• 1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese, divided
• 1 tablespoon olive oil
• 4 1/2 teaspoons all-purpose flour
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1 1/2 cups water
• 1 teaspoon cider vinegar
• 1/2 teaspoon dried minced onion
• 12 flour tortillas (6 inches)

1. In a large bowl, combine the beans, cottage cheese and 1 cup cheddar cheese; set aside. For sauce, in a large nonstick skillet, whisk the oil, flour, chili powder, garlic powder and salt until smooth. Gradually stir in the water, vinegar and onion. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
2. Dip both sides of each tortilla into sauce. Place about 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Cover and bake at 350 for 20-25 minutes or until heated through.

Nutrition: (2 enchiladas) 384 calories, 11 g fat, 5 g saturated fat, 22 mg cholesterol, 729 mg sodium, 48 g carbohydrate, 7 g fiber, 24 g protein.

Comments: Another flavorful and delicious vegetarian meal that is easy to make. This is another meal that could be prepared ahead of time.

Tasty Lentil Tacos

Prep/Total Time: 10 minutes prep, 35 minutes cook

Yield: 6 servings

• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 1 cup dried lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 2 1/2 cups vegetable broth
• 1 cup salsa
• 12 taco shells
• 1 1/2 cups shredded lettuce
• 1 cup chopped fresh tomato
• 1 1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
• 6 tablespoons fat-free sour cream

1. In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and the oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.
2. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in the salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with the lettuce, tomato, cheese and sour cream.

Nutrition: (2 tacos) 361 calories, 12 g fat, 5 g saturated fat, 25 mg cholesterol, 874 mg sodium, 44 g carbohydrate, 12 g fiber, 19 g protein.

Comments: A fun and healthy alternative to the normal taco. We were surprised at the flavor the lentils provided using the homemade seasoning mixture. This recipe is a good one to prepare ahead a time and freeze for later.

Salsa Chicken Skillet

Prep/Total Time: 25 minutes

Yield: 4 servings

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 teaspoons canola oil
• 1/2 pound fresh mushrooms, sliced
• 1 medium green pepper, chopped
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup frozen corn, thawed
• 1 garlic clove, minced
• 2 cups salsa
• 2 cups hot cooked rice
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/2 cup reduced-fat sour cream

1. In a large skillet, sauté chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender. Add salsa and reserved chicken; heat through. Serve over rice. Top with cheese and sour cream.

Nutrition: (1 1/4 cups over 1/2 cup cooked rice with 1 tablespoon sour cream) 355 calories, 7 g fat, 2 g saturated fat, 66 mg cholesterol, 649 mg sodium, 39 g carbohydrate, 7 g fiber, 29 g protein.

Comments: I thought this dish was delicious and full of flavor. The salsa really added a lot to it since there are no other seasonings involved. I used medium salsa and, again, it was too hot for everybody else’s taste. They would have preferred a mild salsa. Leftovers tasted great even without the rice.

Black Bean Fajitas

Prep/Total Time: 10 minutes

Yield: 4 servings

• 1/2 cup each julienned sweet yellow and red peppers
• 1 can (15 ounces) black beans, rinsed and drained
• 4 flour tortillas (6 inches), warmed
• 1 medium tomato, seeded and chopped
• 1/2 cup salsa
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/4 cup fat-free sour cream

1. Place the yellow and red pepper in a microwave-safe bowl. Cover and microwave on high for 2 minutes or until crisp-tender. Add beans; cover and cook 1 minute longer or until heated through.
2. Spoon 1/2 cupful down the center of each tortilla; top with tomato, salsa, cheese and sour cream. Fold in half.

Nutrition: (1 fajita) 257 calories, 6 g fat, 2 g saturated fat, 13 mg cholesterol, 671 mg sodium, 36 g carbohydrate, 6 g fiber, 13 g protein.

Comments: Great for when you want a good meal done quick. Has a good flavor considering there is no sauce and no meat.

Southwestern Hominy

 

Prep/Total Time: 5 minutes prep, 30 minutes bake

Yield: 12 servings

• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cans (15 1/2 ounces each) yellow hominy, drained
• 2 cups chopped tomatoes
• 1 can (4 ounces) chopped green chilies
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/2 cup shredded reduced-fat cheddar cheese

1. In a large skillet coated with cooking spray, sauté onion and garlic until tender. Add the hominy, tomatoes, chilies, chili powder, cumin and pepper; mix gently.
2. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350 for 25 minutes. Sprinkle with cheese; bake 5 minutes longer or until the cheese is melted.

Nutrition: (serving 1/2 cup) 76 calories, 1 g fat, 0 g saturated fat, 1 mg cholesterol, 223 mg sodium, 14 g carbohydrate, 0 g fiber, 3 g protein.

Comments: This was the first time we’ve made anything using hominy. It’s has a different taste. Although it looks like corn, I would compare the taste more to corn tortillas. The dish was good and definitely something I’d try again.

Tacos with Salsa

This homemade salsa is mild--spice it up with minced jalapeno if you like.

Makes 8 servings

2 tomatoes, diced
4 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced seeded jalapeno pepper, or to taste (wear gloves to prevent irritation)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 pound lean ground beef (10% or less fat)
1 cup canned diced tomatoes
1/2 teaspoon salt
Freshly ground pepper, to taste
1/2 cup finely chopped fresh cilantro
1 red onion, finely chopped
2 tablespoons fresh lime juice
8 taco shells
2 cups shredded iceberg or romaine lettuce
1/4 cup fat-free sour cream

1. Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.
2. In a medium nonstick saucepan, heat the oil. Saute the onion, garlic, and jalapeno pepper until the onion is translucent, 6-8 minutes. Stir in the cumin, oregano, and paprika; saute until fragrant, about 1 minute. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 8-10 minutes. Add the canned tomatoes, 1/4 teaspoon of the salt, and the pepper. Reduce the heat; simmer until thickened, about 10 minutes.
3. To prepare the salsa, in a medium bowl, combine the fresh tomatoes, cilantro, red onion, and lime juice; season with the remaining 1/4 teaspoon of salt and the pepper.
4. To assemble the tacos, divide the beef mixture among the taco shells; top with the lettuce, then the salsa and sour cream.

Per Serving (1 taco): 200 Cal, 10 g Fat, 3 g Sat Fat, 1 g Trans Fat, 33 mg Chol, 317 mg Sod, 16 g Carb, 3 g Fib, 13 g Prot, 67 mg Calc.

POINTS value: 4.

Tip: If you'd rather make taco-shell bowls and serve this as a salad, crumple foil into balls and place them on a baking sheet; drape 6-inch corn tortillas over the balls, then bake at 400 F for about 10 minutes.

Comments: If you're used to the cheap seasoned taco mix when you make tacos like we are, these tacos aren't as flavorful. They have more of a tomato taste, but are probably better for you. They weren't bad; just different. The salsa was really good. It would taste good on the tacos made with the taco seasoning pouch.

Chalupa (Slow Cooker)

Makes 16 Servings

4 lb pork roast

1 lb. dry pinto beans

2 garlic cloves, minced

1 Tbsp. ground cumin

1 Tbsp. dried oregano

2 Tbsp. chili powder

1 Tbsp Salt

4-oz can chopped green chilies

water

1. Cover beans with water and soak overnight in slow cooker.
2. In the morning, remove beans (reserve soaking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their saoking water) and more water if needed to cover all the ingredients.
3. Cook on High 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
4. Cook on High 1 more hour.
5. Serve over a bed of lettuce. Top with grated cheese and chopped onions and tomatoes.

Per Serving: 210.1 Cal, 9 g Fat, 3 g Sat Fat, 0 g Trans Fat, 50 mg Chol, 868.2 mg Sod, 17.9 g Carb, 11.4 g Fib, 28.7 g Prot.

POINTS value: 4

Comments: We've made these before and they are really good. They are great if your are feeding company since they make a lot of servings. We were having the four missionaries in our ward over for this meal. The recipe is really easy to make and tastes great served us a filling for a soft shelled burrito with toppings.