Chicken & Bell Pepper Fajitas

 Ingredients:

• 2 tbsp. lime juice
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• pinch red pepper flakes
• 3/4 lb. boneless, skinless chicken breasts, cut on diagonal into thin strips
• 2 tsp. canola oil
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 onion, thinly sliced
• 4 (6-inch) fat-free flour tortillas, warmed
• 1/2 cup salsa
• 1/4 cup sour cream

Makes 4 Servings (1 fajita, 2 tablespoons salsa, & 1 tablespoon sour cream per serving)

1. To make marinade, combine lime juice, soy sauce, chili powder, cumin, and pepper flakes in a large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or up to over night. Remove chicken from marinade; discard marinade. 
2. Heat 2 teaspoons of oil in a large skillet over medium heat. Add bell peppers and onion; cook, stirring, until softened, about 5 minutes, adding 1 or 2 tablespoons water if skillet becomes dry. Transfer to plate; keep warm. 
3. Increase heat to medium-high. Add remaining 2 teaspoons oil in skillet. Add chicken and cook, stirring, until cooked through, about 5 minutes. 
4. Place tortillas on work surface; top each with one-fourth of chicken vegetables. Roll up tortillas to enclose filling. Serve with salsa and sour cream. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW New Complete Cookbook. Fajitas are a wonderful comfort food of the Latin culture. They are flavorful, they quickly fill you up and leave you satisfied. These fajitas are delicious they will quickly become a favorite in your home. You can use any kind of protein in this dish such as chicken, turkey, beef, pork and even fish in this recipe and your fajitas will be delicious. 

Beef Burrito Bowls

Ingredients:

Beef:

• 1 lb. lean ground beef
• 2 1/2 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. smoked paprika
• 1 tsp. onion powder
• 1 tsp. minced garlic
• 1/4 tsp. sea salt
• 1/4 tsp. freshly ground black pepper

For the Bowls:

• 2 tsp. avocado oil or extra-virgin olive oil
• 4 cups cauliflower rice (1 medium head, grated or finely chopped)
• 1 red onion, diced
• 1 head romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1 cup salsa
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, sliced

Makes 4 Servings

1. Heat a large skillet over medium-high heat and add the beef. Cook for 2-3 minutes, until no longer pink. 
2. Add the chili powder, cumin, smoked paprika, onion powder, garlic, salt, and pepper. Continue to cook, stirring frequently, until the beef is fully browned, about 5 minutes. 
3. In a skillet, heat the oil over medium heat and add the cauliflower rice. Cook until tender about 5 minutes. 
4. Assemble 4 bowls with equally distributed cauliflower rice and beef, adding the red onion, lettuce, cherry tomatoes, salsa, avocado, and cilantro. Serve with the lime slices. 

WW POINTS VALUE: 11 pts. 

Note: This recipe appears in the New Keto-Friendly South Beach Diet book. Burrito bowls may be messy but they are delicious. You don't have to go to a Mexican fast food joint to get your cravings for Mexican food. You can make these guilty pleasures at home for a fraction of the price. These bowls use cauliflower rice in place of real rice. You can also use ground chicken, turkey or pork in this dish and the bowls will be delicious. The bowl are also loaded with vegetables which will fil lyou up. 

Burritos with Turkey and Pinto Beans

Ingredients:

• 2 tsp. canola oil
• 3/4 lb. ground skinless turkey breast
• 1 (15 1/2 oz.) can pinto beans, rinsed and drained
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 4 (8-inch) whole wheat tortillas
• 8 tbsp. fat-free salsa
• 4 tbsp. reduced-fat cheddar cheese
• 2 scallions, thinly sliced

Makes 4 Servings (1 burrito per serving)

1. To make filling, heat oil in a large skillet over medium-high heat. Add turkey and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes. 
2. Meanwhile, warm tortillas according package directions. 
3. Place tortilla on work surface; spoon one-fourth of filling along center. Top with 2 tablespoons salsa and 1 tablespoon cheddar; sprinkle with one-fourth of scallions. Fold sides of tortilla over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese, and scallions. 

WW POINTS VALUE: 10 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. Burritos are a delicious Mexican comfort food when they are done right. These burritos are filling and flavorful and are packed with protein and vegetables. You can make these treats for lunch or dinner and you will be satisfied. 

Burritos with Turkey and Pinto Beans

Ingredients:

• 2 tsp. extra-virgin olive oil
• 3/4 lb. ground turkey breast
• 1 (15 1/2 oz.) can pinto beans, rinsed & drained
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 4 (8-inch) whole wheat tortillas
• 8 tbsp. fat-free salsa
• 4 tbsp. shredded fat-free cheddar cheese
• 2 scallions, thinly sliced

Makes 4 Servings (1 burrito per serving)

1. To make the filling, heat oil in a large skillet over medium-high heat. Add turkey and cook, breaking it up with a spoon, until browned, about 6 minutes. Add beans, garlic, and chili powder; cook, stirring occasionally, until heated through, about 2 minutes. 
2. Meanwhile, warm tortillas according to package directions.
3. Place tortillas on work surface; spoon one-fourthof filling along center. Top with 2 tablespoons salsa and 1 tablespoon cheddar; sprinkle with one-fourth of scallions. Fold sides of  tortilla over to enclose filling. Place, seam side down, on platter. Repeat with remaining tortillas, filling, salsa, cheese, and scallions. 

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Family Meals Cookbook. If you're having a craving for Mexican food, do not go to the local fast food joint or restaurant. You can make these tasty treats at home in 20 minutes or less. Turkey burritos taste just as good as beef burritos. Also, when you make your own salsa, you have your healthy serving of vegetables and you know what's in the salsa. If you don't have pinto beans on hand, use black beans and the burritos will be just as good. Don't forget to season your turkey with salt and ground pepper. Nobody wants to eat bland food. 

South Beach Diet Breakfast Bowl

Ingredients:

• 1 (15 1/2-oz.) can pinto beans, rinsed and drained
• 1 cup no-sugar-added prepared salsa
• 4 large eggs
• 3 egg whites
• 1/2 tsp. ground cumin
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 tsp. margarine 
• 1 avocado, thinly sliced

Makes 4 Servings

1. In a small saucepan, combine the beans and 1/2 cup of the salsa. Warm over very low heat while you cook the eggs.
2. In a medium bowl, whisk together the whole eggs, egg whites, cumin, and pepper. In a medium skillet, heat the oil and margarine over medium heat. Add the mixture and cook, without stirring, for 1 minute. Lift the edges and let the uncooked egg run underneath. Cook, stirring, until the eggs are set but still moist, 2-3 minutes longer. 
3. For each serving, place one-fourth of the beans (scant 1/2 cup) and one-fourth of the eggs in a shallow soup bowl. Top each portion with 2 tablespoons of the remaining salsa and one-fourth of the avocado. 

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Breakfast bowls have become common at fast food chains but you can have your breakfast bowl without all the disgusting fatty foods in the bowl. Instead of potatoes and sausages, this breakfast bowl uses salsa, pinto beans and avocado and it's just as filling and tasty as what you would order at a fast food joint. Plus, this bowl uses both whole eggs and egg whites. This dish is quick, easy flavorful and delicious and will quickly become a favorite at your kitchen table. 

Mexican-Style Sloppy Joes

Ingredients:

• 1 tsp. extra-virgin olive oil
• 1/2 lb. lean ground beef
• 2 garlic cloves, minced
• 1 cup cut-up butternut squash, cut into 1/2-inch dice
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 1/4 cups mild or medium fat-free salsa
• 1 cup frozen corn kernels, thawed
• 2 multigrain English muffins, split and toasted
• 8 tbsp. shredded reduced-fat Mexican cheese blend

Makes 4 Servings (1/2 English muffin, 3/4 cup beef mixture and 2 tablespoons cheese per serving)

1. Preheat broiler or toaster oven.
2. Heat oil in a large skillet over medium heat. Add beef and garlic and cook, breaking it up with a wooden spoon, until lightly browned, about 4 minutes. Stir in squash, chili powder and cumin; cook, covered, stirring occasionally, until squash is tender, about 8 minutes. Stir in salsa and corn; simmer, stirring occasionally, until flavors are blended, about 2 minutes longer.
3. Place English muffins, cut side up, on broiler rack. Top each with 2 tablespoons Mexican cheese blend and broil until chees is melted, about 1 minute. Spoon scant 3/4 cup beef mixture on each muffin half.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These sloppy joes are a delicious guilty pleasure and a new twist on comfort food. Mexican food is comfort food and a guilty pleasure as are sloppy joes. Put them together and you have a new favorite comfort food. Who knew butternut squash could taste so good in sloppy joes. If you don't have ground beef on hand, ground chicken or turkey will work just as well. I also added minced garlic to the sloppy joes because garlic always makes everything taste better.

 

Mini Mexican Frittatas

Ingredients:

• 4 large eggs
• 1/4 cup low-fat milk
• 1/4 cup fat-free chucky salsa, drained
• 1/4 cup shredded reduced-fat cheddar cheese
• 1/4 tsp. cumin
• pinch salt
• pinch freshly ground black pepper

Makes 6 Servings (1 frittata per serving)

1. Preheat the oven to 350 F. Line 6-cup muffin pan with foil liners.
2. Whisk together eggs, milk, salsa, cheese, cumin, salt, and pepper in a medium bowl.  Ladle about 1/4 cup of egg mixture into each prepared muffin cup.
3. Bake until fritattas puff up and edges are golden, about 20 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These egg dishes are a compliment to Mexico with all the flavors combined in baked eggs. These frittatas are fluffy and delicious. I added the salt and pepper because I don't like bland food. If you don't have salsa on hand, use diced tomatoes and jalapeno peppers and the frittatas will be just as tasty. You can make these frittatas on the weekend and enjoy them for breakfast during the week instead of having doughnuts on-the-go.   

Shrimp Gazpacho

Ingredients:

• 16 large peeled & deveined fresh or thawed frozen shrimp
• 1 tbsp. + 1 tsp. extra-virgin olive oil, divided
• 3 cups low-sodium tomato or vegetable juice, chilled
• 1 medium cucumber, peeled, seeded & chopped
• 3/4 cup medium salsa
• 1/4 cup ice water
• 1 tbsp. red wine vinegar
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Toss shrimp with 1 teaspoon of the oil and season with salt and pepper. Heat a skillet or grill pan over medium-high heat. Add shrimp and cook fir 1 minute per side. Remove to a plate to cool.
2. Combine remaining oil, tomato juice, cucumber, salsa, water, and vinegar in a large mixing bowl; season with salt and pepper to taste. Divide among bowls, top with shrimp, and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This Spanish classic can be made in 15 minutes or less and it's flavorful. If you use V-8 Juice in this recipe, you'll have 2 servings of vegetables. You'll have at least 5 servings of vegetables in this gazpacho if you play your cards right. The shrimp doesn't take long to cook and adding the shrimp make the gazpacho into a filling meal. You can make the gazpacho a day in advance so the flavors will blend but keep the separate until just before serving

Carne Asada Tacos

Ingredients:

• 1/4 cup lime juice
• 2 tbsp. orange juice
• 1 tbsp. white vinegar
• 1 tsp. extra-virgin olive oil
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded & minced
• 1 lb. lean boneless, sirloin steak trimmed
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (7-inch) whole wheat tortillas, warmed
• 1 cup prepared pico de gallo salsa

Makes 4 Servings

1. Combine the lime juice, orange juice, vinegar, oil, garlic, and jalapeno in a large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate 10 minutes.
2. Spray ridged grill pan with nonstick spray; set over medium-high heat until very hot.
3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper. Place steak in pan and grill until instant-read thermometer inserted into side of steak registers 145 F for medium, about 6 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain on diagonal into 12 thin slices; serve in tortillas with pico de gallo.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. The people at Weight Watchers have done it again with these Mexican classics. Mexican food always makes ant occasion feel like a fiesta and always brings people to the table. You'd be amazed how quick and easy it is to make restaurant favorites at home at a fraction of what it costs to eat out. Plus, you know what's going in your dishes and you know who is handling your food. These upscale tacos will quickly become a favorite of family and friends. If you have time, marinate your tacos overnight so they become more flavorful when you cook and serve them. I also highly recommend adding a touch of sour cream and shredded romaine lettuce to these tacos to make them more flavorful and filling.

Zucchini & Red Peppers Stuffed with Turkey Picadillo

Ingredients:

• 2 zucchini or yellow squash, cut in half lengthwise
• 2 red bell peppers, cut in half
• 1 lb. Ground Turkey Picadillo w/Golden Raisins & Olives
• 1 oz. Parmesan cheese, grated
• 1 cup salsa
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat the oven to 375 F.
2. Using a small spoon, remove the seeds and flesh from the inside of the zucchini, leaving a 1/4-inch thick shell. Be careful not to pierce the skin.
3. Remove the seeds and core from the red peppers.
4. Season the inside of the vegetables with salt and pepper. Fill the zucchini and red peppers with the picadillo. Sprinkle with Parmesan cheese. Place vegetables in an oven-proof baking dish. Pour salsa over vegetables.
5. Bake in preheated oven uncovered  until the vegetables are tender and beginning to brown, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Chiles Rellenos Con Picadillo is a traditional Oaxacan entrée in Mexico. Picadillo is generally a minced meat filling that often has sweet and salty flavors of raisins, almonds and green olives. The folks at the Sonoma Diet have really made this dish sophisticated by stuffing the picadillo in red bell peppers and zucchini. Don't worry if the dish looks messy. If  you have any leftover picadillo filling, save it or use it in any leftover peppers or zucchini or even in tacos. This is an elegant and comforting dish that is a compliment to Mexico and it will become a dinner table favorite.

 



Grilled Mushroom Turkey Burgers

Ingredients:

• 2 tbsp. dried porcini or shiitake mushrooms
• 1 cup boiling water
• 12 oz. ground turkey breast
• 1/2 cup salsa
• 1/2 cup chopped onion
• 2 tbsp. chopped fresh parsley
• 6 garlic cloves, minced
• 2 tsp. fresh sage
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 4 whole wheat buns, split & toasted
• lettuce
• tomato
• sliced avocado
• sliced red onion
• salsa

Make 4 Servings

1.  Rinse dried mushrooms well. Place mushrooms in a small bowl; add boiling water. Let stand about 20 minutes or until soft. Drain the mushrooms well; finely chop mushrooms.
2. In a medium bowl, combine the mushrooms, 1/2 cup salsa, onions, garlic, parsley, sage, salt and pepper. Shape mixture into four 3/4-inch-thick patties.
3. For a charcoal grill, place patties on the greased rack of an uncovered grill directly over medium coals. Grill for 14-18 minutes or until no longer pink (165 F), turning once halfway through the grilling. For a gas grill, preheat the grill. Reduce heat to medium. Place burger on the greased grill rack over heat. Cover and grill as above.
4. If desired, serve burgers on whole wheat buns with lettuce, additional salsa, sliced red onion, sliced avocado and/or sliced tomato.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The folks at the Sonoma Diet have done it again this time with a big, juicy burger. You can make these juicy burger all year round wherever you are. The reason these burgers are so big is because all the good carbs and protein are combined together and seasoned well. Plus, they don't all fall out of the burger when your eating. Turkey burgers are just as delicious as regular beef burgers. you can even use ground chicken in this recipe and your burger will be just as delicious. Whenever you're cooking burgers, ALWAYS season the protein with salt, pepper and the herbs of your choice because they will bring out the flavors of the burger. Also, if your burger is not sticking together, add a handful of bread crumbs because the bread crumbs will hold the moist ingredients together. This colorful burger is packed with flavor and nutrients it will leave you full and satisfied.

 

Baked Turkey and Jack Cheese Chimichangas

Ingredients:

• cooking spray
• 1/2 lb. lean ground turkey
• 16 oz. fat-free canned refried beans
• 1 3/4 cups salsa
• 4 1/2 oz. canned mild green chili peppers, drained and diced
• 1 tsp chili powder
• 3 tbsp scallions, thinly sliced
• 1 cup shredded reduced-fat Monterey Jack cheese
• 8 large whole-wheat tortillas
• 1 cup salsa
• 1/2 cup fat-free sour cream

Makes 8 Servings

1. Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
2. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
3. Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
4. Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
5. Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

WW POINTS VALUE: 5pts

 

Note: This recipe appears on www.weightwatchers.com. Who doesn't love comfort food whether it was Italian, Mexican, Chinese, etc? I was really craving comfort food with lean protien and I've always wanted to try these. These Chimichangas really hit the spot. They were so delcious and filling and I thoroughly enjoyed them. You don't need to fry this traditional Mexican comfort food. Bake the tortillas until they are lightly browned and crisp. The filling of this comfort food is so delicious with the cheese melted in with the salsa, beans, veggies and turkey. I highly recommend making your own salsa because it's fresh and you know what's in it. You can also use any kind of Mexican cheese in this dish and it  will still be delicious and you can also substitute black beans in place of the refried beans. I also highly recommend using fresh jalapeno peppers in place of the canned green chili peppers for a more authentic Mexican taste. Also, use as much sour cream as you'd like because you'll need it to cool off the heat in your mouth.

 



Chicken Quesadillas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 1 cup shredded reduced-fat cheddar or Jack cheese
• 2 (6 ounce) boneless, skinless, chicken breasts, cooked and cut into 1/2-inch slices
• 1 avocado, pitted, peeled and thinly sliced
• 2 scallions, thinly sliced
• 1/2 cup refrigerated  fresh salsa
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat the oven to 200 F.
2. Heat 1 tortilla in a large skillet (wider than the tortilla) over medium heat until warm, about 1 minute. Sprinkle with one-quarter each of the cheese, chicken, avocado and scallions and a pinch of salt and pepper.
3. Cover and cook until cheese is melted, about 2 minutes. Transfer to e cutting board, fold tortilla in half,and place on baking sheet in the oven to keep warm. Repeat to use remaining ingredients. Cut each quesadilla into 3 triangles and serve with salsa.

WW POINTS VALUE: 8 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love Mexican food? Whatever you do, DO NOT GO TO THOSE MEXICAN FAST FOOD RESTAURANT because they are an embarassment to Mexico. You can make fresh Mexican food in your own kitchen in 20 minutes or less. These quesadillas are loaded with lean protein and vegetables and will quickly fill you up. They will also leave you satisfied and not be looking for dessert afterwards. I do recommend using fresh avocados in this dish because the avocados are better when they are fresh and creamy.

South Beach Meat Loaf with Vegetables

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 pound extra-lean ground beef
• 1/2 pound ground turkey breast
• 1 cup chunky salsa
• 1 egg, beaten
• 3/4 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 garlic clove, minced
• 1/2 cup cooked brown rice

Makes 6 Servings

1. Preheat the oven to 350 F.
2. Heat the oil in a small skillet over medium heat. Add the onion and bell peppers and cook for 5 minutes, or until tender.
3. In a large bowl, combine the beef, turkey, salsa, egg, salt, pepper and garlic. Stir in the vegetables and rice. Place the mixture in a round baking dish and pat into an oblong loaf.
4. Bake for 45 minutes, or until a thermometer inserted in the center registers 160 F and the meat is no longer pink.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. Cooler weather is here and it's time to turn on the oven and make some delicious comfort food. Meatloaf is delicious comfort food when it's done right. I was never crazy about meatloaf when I was younger because it was dry. I was cleaning out the refrigerator while watching my beloved Patriots play the New York Jets (the Pats won in overtime) and it looked so good I had to try it. My mom and I LOVED this meatloaf. I used 1 pound of ground turkey breast instead of 1/2 ground beef and 1/2 ground turkey for a leaner taste. I made 6 individual meatloaves and they were delicious! I highly recommend making 6 individual meatloaves so everyone can have their own little meatloaf in the same portion. This meatloaf was also very colorful and filling with the bell peppers, onions and salsa. You won't get hungry later on because the meatloaf is filled with lean protein and lots of vegetables. Also, whatever individual meatloaves you don't eat, just wrap them in the freezer and save them for dinner another time. This meatloaf was a standout because it had all the flavors of Mexico in it with bell peppers, onions, garlic and Pico de Gallo salsa. Bobby Flay would be impressed with this meatloaf, I guarantee. Iron Chef Flay, I'm not giving up to challenging to to a tailgating Throwdown!!

Mexican Beef & Cheese Wontons with Salsa

Ingredients:

• cooking spray
• 2 tsp extra-virgin olive oil
• 1/2 lb. lean ground sirloin
• 2 oz. low-fat cheddar or Colby cheese, shredded (about 1/2 cup)
• 2 tbsp chopped jalapeno chiles, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 30 wonton wrappers
• 1/2 cup fat-free salsa

Makes 6 Servings

1. Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.
2. Heat oil in a small skillet over medium-high heat. Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes; drain meat. Add cheese, chilies, chili powder and cumin; cook until cheese melts, stirring frequently, about 1 minute.
3. Place wonton wrappers on a flat surface; drop meat mixture by teaspoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
4. Bake until wontons are golden brown, about 15 minutes. Serve with prepared salsa. Yields 5 wontons and 1 1/2 tablespoons of salsa per serving.

WW POINTS VALUE: 6 pts per serving

Note: This recipe appears on www.weightwatchers.com. I was watching my beloved Red Sox CRUSH the New York Yankees and I wanted to make some sophisticated game day food plus I love Mexican food. This is a clever twist on the classic nachos dish. It's kind of a fusion entree with the wontons of the East meets the beef filling of the West. These treats were very yummy with the cheese melted inside the baked wontons dipped in salsa. These treats are also great for a Cinco de Mayo party as well. You can also use ground chicken or turkey in place of the ground sirloin and the wontons will still be delicious. 

Sloppy Joes Tex-Mex Style

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 garlic clove, minced
• 1 lb. ground skinless chicken breast
• 1 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/2 cups prepared black bean and corn salsa
• 1/4 cup fat-free sour cream
• 1 tbsp lime juice
• 4 (7-inch) whole-wheat tortillas,warmed
• 2 tbsp fresh cilantro, chopped
• 1 scallion chopped

Makes 4 Servings

1. Heat the oil in a large skillet over medium-high heat. Add garlic, chicken, chili seasoning, salt and pepper; cook, breaking the chicken apart with a wooden spoon, until no longer pink, about 6 mnutes. Stir in the salsa and cook until heated through, about 3 minutes longer. Remove the skillet from the heat and set aside.
2. Combine the sour cream and lime juice in a small bowl.
3. Place 1 warm tortilla on each of the 4 plates. Spoon about 3/4 cup of the chicken mixture onto each tortilla; top with about 1 1/2 tablespoons of the sour cream mixture. Sprinkle with the cilantro and scallion.

WW POINTS VALUE: 6 pts per plate

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was in the mood for some comfort food and this dish hit the spot. I have become a fan of Mexican food and Tex-Mex food sine spending a month in Mexico. Ground chicken mixed in with any kind of herbs and spices is delicious. you can also use ground turkey or beef with this dish and it will still be delicious. If you don't have black bean and corn salsa, use another variety instead. I made the WW version  of Pico de Gallo Salsa in this and it still came out great. This is a very tasty comfort food that can be made on the weeknights for the whole family to love. I also think Iron Chefs Jose Garces and Bobby Flay would like these as well. Iron Chef Flay (or any other Celebrity Chef), if you're reading this, I still want to  challnege you to a Throwdown of any kind at Boston College. 

Creamy Tex-Mex Bean Dip with Baked Tortilla Chips

Ingredients:

• 4 (8-inch) whole-wheat tortillas, cut into 8 wedges each
• 1 (15 oz.) can balck soybeans, rinsed and drained
• 4 oz. reduced-fat cream cheese, cut into cubes
• 1/2 cup hot salsa
• 1 tbsp fresh lime juice
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 2 tbsp shredded reduced-fat cheddar cheese

Makes 8 (1/4-cup) Servings of dip

1. Heat oven to 350 F. Arrange tortilla wedges on a baking sheet and bake until crisp, about 12 minutes.
2. While chips are baking, blend together beans, cream cheese, salsa, lime juice, cumin and chili powder in a food processor until smooth. Transfer mixture to a skillet and heat over medium-low heat, stirring constantly, until hot, 5 minutes (do not boil).
3. Transfer dip to a serving dish, sprinkle with cheese and serve hot with tortilla chips.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. It's football season and the baseball playoffs are coming up and you are craving chips and dip, this is the dish for you. This appetizer can be made in under 20 minutes with simple pantry items. The salsa, chili powder and cumin give the dip some heat while the cream cheese make it rich and creamy and the lime juice gives it a nice after taste. If you don't have black soybeans, regular black beans work just as well.

Southwestern Egg Salad

Ingredients:

• 6 medium whole hard-boiled eggs
• 2 medium scallions, finely chopped
• 1 jalapeno pepper, seeded and finely diced
• 1 tbsp cilantro, minced
• 1/2  small sweet red pepper, finely chopped
• 1/4 cup fat-free mayonnaise
• 1 tbsp salsa
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

1. Peel eggs, mash with a fork or potato masher ina large bowl. Add remaining ingredients and mix thoroughly to coat.
2. Serve egg salad in a cored bell pepper, over mixed greens or on its own in a bowl.

WW POINTS VALUE: 3 pts. (1/2 cup per serving)

Note: This recipe appears on www.weightwatchers.com. I have now become quite a fan of eggs, deviled, poached, omelette, fritatta, you name it. Egg salad is bascially deviled eggs all mushed up with some flavor and seasoning. This egg salad has the flavors of the Southwest. The original recipe calls for a teaspoon of green chili peppers but I used a jalapeno pepper for a little more flavor and heat. This egg salad was delicious and it made my mouth pop. Plus, eating this egg salad will fill you up in no time. AND... Iron Chefs Bobby Flay and Jose Garces will be happy that you made this dish.



Southwest-Style Chicken Fritatta

Ingredients:

• 6 large eggs, light;y beaten
• 1 (6 oz.) boneless, skinless chicken breast, cooked and thinly sliced
• 2 oz shredded reduced-fat cheddar cheese (1/2 cup)
• 1/2 cup salsa
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat broiler, Season eggs with salt and pepper
2. Heat an 8-inch cast-iron or oven-proof nonstick skillet over medium heat. Spray pan (including sides) with cooking spray and add chicken, dispersing meat around the pan in a singer layer.
3. Pour eggs over chicken and cook, undisturbed, until eggs are almost set, about 5 minutes.
4. Sprinkle eggs evenly with cheese and dollop with salsa. Broil until eggs are set, fritatta is puffed up, and cheese is melted, about 1 minute. Cut into 4 portions and serve hot.

WW POINTS VALUE:5 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a delicious dish to kick-start your weight loss and will keep you filled so you won't be doing any unnecessary snacking or eating. Fritattas orginated in Italy so this is an East meets West dish for breakfast, lunch or dinner and it can be made in about 15 minutes. If you don't have any leftover chicken, season and cook a 6-8 oz. boneless, skinless chicken breast on a grill pan over medium-high heat, 5 minutes per side. This egg dish comes out of the oven puffy and golden with crisp edges and it's a hacienda in your mouth. Leftover fritatta can stay in the fridge for 2-3 days covered and easily reheats in low oven or microwave. 

Spicy Tomatillo Scramble

Ingredients:

• 2 1/2 tsp canola oil, divided
• 1 medium tomatillo, papery skin removed and chopped into 1/4-inch dice
• 1/2 small onion, diced
• 3 large eggs, lightly beaten
• 2 tbsp medium-hot salsa
• salt
• freshly ground pepper

Makes 2 Servings

1. Heat 1 1/2 tsp of the oil in a medium skillet over medium-high heat. Add tomatillo and onion. Reduce heat to medium and cook, stirring frequently, until vegetables are softened and lightly browned, about 4 minutes. Remove vegetables from the skillet.
2. Heat the remaining oil in the skillet over medium heat; add eggs, reduce heat to low, and allow eggs to set, 2 minutes. Sprinkle vegetables over eggs, season with a pinch of salt and pepper, ad scramble until just cooked, about 1 minute more. Serve with salsa.

WW POINTS VALUE: 5 Pts per Serving

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This is a great meal to kick-start your weight loss. You can have this for breakfast, lunch and dinner and it literally is quick an easy to make in less than 20 minutes. Tomatillos are also known as the Mexican tomaotes and the y look like small green tomatoes with papey husks. When you're ready to cook them, remove the papery covering with your fingers under cold water; the natuarlly sticky coating underneath will wash off. I also recommend sprinkling a tablespoon of shredded cheddar cheese over this dish to mke it tastier and more filling.