Layered Chicken Taco Salad

Ingredients:

• 2 tsp. canola oil
• 1 lb. ground chicken  breast 
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp. ground cumin
• 1 tbsp. ground dark chili powder
• 1 (8 oz.) can no-salt-added tomato sauce
• 1/4 cup water
• 1/4 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1 cup fat-free refried beans
• 3 cups shredded iceberg lettuce
• 1/2 cup salsa verde
• 1/4 cup fat-free sour cream
• 12 reduced-fat tortilla chips

Makes 6 Servings (3/4 cup salad with 2 tortilla chips per serving)

1. Heat the oil in a large skillet over medium-high heat. Add the chicken, garlic, onions, cumin and chili powder. Cook, breaking up the chicken with a wooden spoon, until browned, about 8 minutes. Stir in the tomato sauce and water; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the liquid has evaporated, about 6 minutes. Remove the skillet from the heat; stir in the cheese and cilantro.
2. Spread the beans in the bottom of a 7 X 11-inch baking dish; top with a layer of the lettuce, hen with the chicken mixture, salsa, and finally a layer of sour cream. Tuck the chips around the dish. Serve at once.

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a wonderful dish to enjoy during the game day, movie night or any night of the week. It's quick, easy and flavorful. If you don't have ground chicken available, ground turkey works just as well. If you don't have salsa verde on hand, use homemade guacamole or homemade tomato salsa and the dish will be just as tasty. 

Beef Nachos

Ingredients:

• 32 baked low-fat tortilla chips
• 2 tsp. canola oil
• 6 oz. lean ground beef
• 3/4 cup diced tomatoes with chiles
• 2/3 cup canned fat-free refried beans
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup shredded reduced-fat Cheddar or Mexican cheese blend
• 3 scallions, sliced (about 1/2 cup)
• 2 jalapeño peppers, seeded & minced

Makes 8 Servings (4 garnished chips per serving)

1. Preheat broiler.
2. Arrange tortilla chops close together on baking sheet in single layer; set aside.
3. Heat oil in a large skillet over medium heat. Add beef and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Stir in tomatoes, beans, oregano, salt, and pepper; cook, stirring occasionally, until heated through, about 5 minutes.
4. Spoon beef mixture evenly over chips; sprinkle evenly with cheese. Broil 5 inches from heat until cheese is melted, about 30 seconds. Sprinkle with scallions and jalapenos.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Who doesn't love nachos and have a craving for them once in a while? These classic treats are quick and easy to make and are deliciously enjoyable. You can use ground chicken, turkey, or pork in place of the beef and the nachos and they will still be delicious. Always watch the nachos when they are under the broiler because the tortilla chips can easily get burned. I highly recommend adding minced onion and garlic when cooking the beef because minced onions and garlic always make your protein taste better.

Festive Feta Spread

Ingredients:

• 10 1/2 oz. baked low-fat tortilla chips
• 7 oz. roasted red peppers (packed in water), drained
• 1 lb. 1/3 less fat  cream cheese, 2 (8 oz.) blocks, softened and cut up
• 4 oz. reduced-fat feta cheese, crumbled
• 1 garlic clove, minced
• 1/4 tsp freshly ground black pepper
• 3 tbsp fresh dill, chopped
• 1/4 cup fresh whole dill sprigs

Makes 16 Servings

1. Slice off a 1 1/2-inch piece of roasted pepper to use for garnish; wrap and refrigerate. In a food processor, combine remaining roasted peppers, cream cheese, feta cheese, garlic and black pepper; process until smooth. Add chopped dill; pulse until evenly distributed.
2. Scrape mixture into a serving bowl; cover with plastic wrap and refrigerate at least 1 hour (or up to 5 days) to firm up slightly and for flavors to blend.
3. To serve, smooth surface of dip with a spatula. Arrange dill sprigs on top in a circular fashion to form a “wreath;” cut reserved piece of roasted pepper into tiny “berries" and place on wreath. Or create any other decorative pattern you desire.

WW POINTS VALUE: 4 pts  (3 tablespoons of spread and 8 chips per serving)

Note: This recipe appears on www.weightwatchers.com. There's nothing like a homemade cheese dip to enjoy.Even though this recipe is served during the Christmas holidays, you can serve this dish all year round. This recipe can be cut in half to serve 8, but it keeps so well (up to 5 days refrigerated) that it makes sense to make the whole batch to have on hand for unexpected  guests. Serve with pita wedges, whole grain crisp breads or crackers, raw vegetables or even with small chicken and beef bites. Iron Chefs Michael Symon and Cat Cora will be so happy that you served this dish. OPA!



Huevos Rancheros Omelets

Ingredients:

• 1 small onion, chopped (about 1 cup)
• 1 spray, cooking spray
• 1/2 cup fat-free canned refried beans
• 1/2 tsp cumin
• 4 large egg whites
• 2 eggs
• 2 tbsp skim milk
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 tsp olive oil, divided
• 20 baked low-fat tortilla chips, coarsely crushed and divided
• 1/3 cup shredded reduced-fat Monterey Jack Cheese
• 1/4 cup green chili sauce
• 2 tbsp cilantro, chopped

Makes 4 Servings

1. Cook onion in a large nonstick skillet coated with cooking spray over medium-high heat about 4 minutes or until tender. Add beans and cumin; cook about 4 minutes or until thoroughly heated. Set aside and keep warm.
2. Combine egg whites and next four ingredients in a bowl; stir well with a whisk. Heat 1/4 tsp oil in a small nonstick skillet over medium heat. Pour half of egg mixture into pan. Cook 5 minutes; flip omelet. Spread half of  bean mixture onto half of omelet. Sprinkle with 1/4 cup chips and half of cheese. Carefully loosen with a spatula; fold in half. Cook 2 minutes. Slide onto a plate. Spoon half of shili sauce and 1 tbsp of cilantro on omelet. Repeat procedure with remaining 1/4 tsp oilive oil and remaining ingredients. Serve imediately.

WW POINTS VALUE: 4 PTS

Note: This recipe appears on http://www.weightwatchers.com/. I was looking for some good egg recipes to try and this looked so good. Plus, I've always wanted to try Huevos Rancheros thanks to Tyler Florence and Bobby Flay. Huevos Rancheros is the official egg dish of Mexico and it is SO good (this recipe). My omelets were not as brown as the last time I made them so I'm improving on that technique! These omelets are perfect for a weekend brunch or for a weeknight dinner because they are so filling and filled with the flavors of Mexico.