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. 

Mushroom and Goat Cheese Quesadilas

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small Vidalia onion or other sweet onion, thinly sliced
• 2 garlic cloves minced
• 1 jalapeno pepper, seeded and minced
• 1 (10 oz.) package cremini mushrooms
• 1 (3 1/2 oz.) package sliced shiitake mushrooms
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. chopped fresh cilantro
• 1/2 cup crumbled reduced-fat goat cheese
• 1/4 cup reduced-fat cream cheese, softened
• 4 (7-inch) whole wheat flour tortillas
• 1/2 cup fat-free salsa

Makes 4 Servings (1quesadilla and 2 tablespoons salsa per serving)

1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeno and cook, stirring frequently, until softened, about 4 minutes. Add mushrooms, salt  and black pepper; cook, stirring, until mushrooms are softened, 6-8 minutes. Remove from heat and stir in cilantro. 
2. Meanwhile, preheat broiler and spray large baking sheet with nonstick spray. Combine goat cheese and cream cheese in a small bowl. 
3. Spread 1 tablespoon cheese mixture onto each tortilla. Spoon one-fourth of mushroom mixture onto bottom half of each tortilla; fold top over filling. Place quesadillas on baking sheet. Broil until tops are browned, 1-2 minutes. Flip over and cook until browned and cheese is melted, 1-2 minutes. Serve with salsa. 

WW POINTS VALUE: 6 pts. 

Note: This recipe appears in the WW Tastier that Takeout Cookbook. If you're craving fast food or Mexican food, put down the phone and put down the car keys. You can make these delicious treats at home in 30 minutes or less. These quesadillas are very filling with the vegetables and cheeses. If you don't have cream cheese available, use shredded Mexican cheese and the quesadillas will still be delicious. I also highly recommend adding a touch of ground cumin to these quesadillas for more flavor.