Chicken Tostaditas

Ingredients:

• 1 large (6 oz.) boneless, skinless, chicken breast half
• 3 (8 inch) whole-wheat tortillas
• 3 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 cup tomatoes in puree
• 1 chipotle chile in adobo sauce
• 1/2 tsp. ground cumin
• 1/4 tsp. ground coriander
• 2 tbsp. reduced-fat sour cream
• fresh cilantro leaves, for garnish

Makes 24 Tostaditas (4 per serving)

1. Heat the oven to 400 F.
2. Place the chicken in a medium saucepan with cold water to cover. Bring to a simmer over high heat. Reduce the heat and let the chicken simmer for 8 minutes, or until cooked through and opaque on the inside. Cool the chicken in the cooking water, then drain and shred.
3. Meanwhile, brush the tops of tortillas with 2 teaspoons of the oil. Cut each tortilla into 8 wedges and place on a baking sheet. Bake  for 7 minutes, or until crisp and golden brown.
4. In a medium skillet, warm the remaining 1 teaspoon oil over medium-low heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, chile, cumin, and coriander. Cook, stirring, until thickened, about 2 minutes. Transfer to a medium bowl and fold in the shredded chicken. Season with salt and pepper to taste.
5. Top each tortilla wedge with a spoonful if chicken mixture, then with a tiny dollop of sour cream. Garnish with a cilantro leaf. Serve warm or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These Latin flavored treats will quickly become a favorite in your household. They're fiery, flavorful and filling. If you don't have access to chipotle chiles in adobo sauce, use jalapeno peppers or any other chile in this recipe and your treats will be delicious. You can use turkey or pork in place of the chicken and the tostaditas will be delicious. You can prepare the chicken mixture a day ahead and refrigerate until ready to use. Just remember to warm it up before using. Don't forget the margaritas!

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.

Chipotle Beef Burrito

Ingredients:

• 2 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1 small onion, diced
• 1 lb. lean ground beef
• 2 canned chipotle chiles in adobo, chopped, plus 2 tbsp sauce from can
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (1/2-pound) bunch spinach, chopped (6 cups)
• 4 whole-wheat tortillas
• 2 oz. shredded reduced-fat cheddar cheese (1/2 cup)
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oil in a large shillet over medium heat. Add garlic and onion and cook until softened, about 3 minutes. Add beef and cook unti well browned, about 6 minutes; drain fat from pan.
2. Add chiles, adobo sauce, and beans to beef mixture; cook until beans are warmed through, about 3 minutes. Add spinach, cover, and cook until wilted, about 2 minutes. Season to taste with salt and pepper and remove from heat.
3. Heat tortilla in a skillet or microwave. Lay 1 tortilla on a serving plate. Top with 1/4 cup of the cheese and 1 cup of the beef mixture. Fold 2 sides of the tortilla in toward the middle and roll up tortilla to form the burrito. Repeat with remaining filling and tortillas. Serve hot.
    

WW POINTS VALUE: 8 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're ever in the mood for a quick Mexican food, DO NOT GO TO THE FAST FOOD JOINT!!! You can make this guilty pleasure comofort food in 30 minutes or less. Who does not love a burrito once in a while? These burritos are packed with flavor and heat from the smokiness of the chipotle. The black beans and the spinach give the burrito a healthy filling. I added garlic to this dish because garlic makes everything better. I also recommend adding sour cream and your favorite salsa to your burrito to cool off the smokiness of the chipotles. One bite of this burrito and you will never go out for Mexican fast food again. 

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.

Black Bean & Goat Cheese Tostadas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 2 tsp extra-virgin olive oil
• 1 large garlic clove, minced
• 1 (15 oz.) can black soybeans, rinsed and drained
• 4 ounces reduced-fat goat cheese, crumbled (3/4 cup)
• 1/2 (1-pound) head romaine lettuce, chopped (4 cups)
• 2 medium tomatoes, diced
• 3 scallions, thinly sliced
• 1 lime, quartered
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven to 400 F.
2. Lightly spray tortillas with cooking spray and place, slightly overlapping, on a baking sheet. Bake until lightly puffed and browned, about 10 minutes. Set aside to cool.
3. While tortillas are toasting, heat oil in a medium saucepan over medium heat. Add garlic and cook until softened, about 1 minute. Stir in beans and heat until warmed through. Season with salt and pepper and remove from heat.
4. With tortillas still on the baking sheet, top with beans and cheese; bake until cheese is melted, about 5 minutes. Remove from the oven and top with lettuce, tomatoes and scallions. Squeeze lime ovver top and serve hot.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I wanted a light dinner with out any meat and I came across this recipe and it looked to good to pass up. My mother and I loved these tasty Mexican treats. All the veggies in these tostadas make them colorful and quickly fill you up. The goat cheese makes these tosadas even creamier. I also loved how the tortillas puffed up in the oven and took their own bowl shape when they came out of the oven and cooled. I would totally serve these Mexican vegetarian delights at your next fiesta. Vegetarians and meat lovers will loves these totadas and eat them up. Celebrity chefs Bobby Flay, Jose Garces and Aron Sanchez would be very impressed with these treats as well. Iron Chef Flay, I'm still waiting to challenge you to an Iron Chef Throwdown!

 



Spicy Chicken & Black Bean Tacos

Ingredients:

Rub:

• 2 garlic cloves, minced
• 2 tsp paprika
• 2 tsp dried thyme
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper

Chicken:

• 1 lb. chicken  boneless, skinless chicken breasts
• 1 1/2 tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 1 (15-oz.) can black beans, rinsed and drained
• 1 medium tomato, chopped
• 1/4 cup minced fresh cilantro, plus whole leaves for garnish
• 4 (8-inch) whole-wheat tortillas

Makes 4 Servings

1. For the rub: In a small bowl, combine garlic, paprika, thyme, cayenne and black pepper.
2. For the chicken: Lightly pound each chicken breast to an even 1/2-inch thickness. Rub a thick layer of the spice mixture onto both sides of each chicken breast.
3. In a large heavy skillet, heat 1 tablespoon of the oil over high heat until hot but not smoking. Addchicken and cook until blackened on both sides and cooked through, 2-3 minutes perside. Transfer chicken to a cutting board.
4. Reduce heat to medium and add remaining 1/2 tablespoon oil and onion to the skillet. Cook, stirring to scrape up any brown bits clinging to the bottom of the skillet, until onion is softened, 1-2 minutes. Add beans and cook until heated through, 2-3 minutes. Remove from the heat and stir in tomato and minced cilantro.
5. Warm tortillas according to package directions. Cut chicken on the bias (diagonal) into 1/2-inch-thick slices. Place tortillas on 4 plates. Divide chicken and beans among tortillas. Fold tortillas into cones and top with cilantro leaves.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was craving some Latin flavors for dinner and I love chicken and I love tacos so whay not have chicken tacos for dinner. Fajitas and tacos are so delicious and so easy to prepare. These tacos put a healthy and filling bite into your mouth they will leave you satisfied. These are nothing like you get at a fast food joint and they are just as good as you would get them at a restaurant. Don't be intimidated by the black beans. They are also known as Mexican, Spanish or black turtle beans and are an excellent source of iron, fiber, magnesium and folate. These tacos may look like a hot mess but they are really filling and tasty and will soon become your new comfort food. These new comfort foods can also be made in 30 minutes or less. If you're thinking about going out for Mexican food or to a Mexican fast food joint, DON'T GET IN  YOUR CAR!! Save yourself time and money and make these at home and turn your kitchen into a hacienda.

Chipotle-Rubbed Steak Wraps

Ingredients:

• 1 tbsp chopped chipotle chiles in adobo, or more to taste
• 1 ( 1 1/4-lb.) flank steak, about 1-inch thick
• 2 large romaine lettuce leaves, shredded
• 2 medium plum tomatoes, chopped
• 1 tbsp reduced-fat sour cream
• 2 tsp fresh lime juice
• 1/4 tsp salt
• 4 (8-inch) whole-wheat wraps

Makes 4 Servings

1. Rub chiles onto both sides of steak; place steak in a resealable plastic bag and let marinate at room temperature for 1 hour.
2. Heat the broiler and broiler pan for 10 minutes. Place steak on broiler pan and cook for 4-5 minutes per side for medium-rare. Remove from the broiler, transfer to a cutting board, and let steak rest for 5 minutes. Cut into thin slices across the grain.
3. In a medium bowl, combine lettuce, tomatoes, sour cream, lime juice and salt.
4. Heat wraps in the oven or microwave according to package directions. Divide lettuce mixture and steak evenly among wraps, roll up and serve.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a light sandwich that packs a lot of heat but leaves you satisfied. Chipotles are smoked jalapeno chiles and adobo sauce is a sauce made from pureed chiles, vinegar and spices. Remember to wear gloves when dealing with chiles because your fingers will burn. I also recommend seasoning your steak with salt, freshly ground black pepper and crushed garlic because they make everything better. This sandwich hit the spot and put a sopisticated Latin taste to the ordinary roast beef wrap. You can also use arugula, spinach or any other leafy green in place of the romaine and it will still be delicious. I should also warn you that these chiles are literally smokin' hot they will clear your sinuses. So if you can't take the heat, these steak wraps are not for you.
 

Grilled Spinach, Garlic and Goat Cheese Pizzas

Ingredients:

• 1/2 tsp extra-virgin olive oil
• 6 oz. baby spinach (6 cups)
• 3 garlic cloves, minced
• 1 tbsp water
• 4 (8-inch) whole-wheat tortillas
• 4 medium plum tomatoes, thinly sliced
• 4 oz. reduced-fat goat cheese, crumbled (2/3 cup)
• 1/4 tsp salt
• freshly ground black pepper

Makes 4 Servings

1. In a large skillet, heat oil over medium heat. Add spinach and garlic; cokk, stirring, about 30 seconds. Add water, cover and reduce the heat to low. Cook until spinach is wilted, 1-2 minutes more.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up, and top tortillas evenly with tomatoes, spinach and cheese.
3. Return tortillas to the grill, topping side up. Cover and cook until cheese is melted, about 1 minute. Transfer pizzas to 4 plates, sprinkle with salt and pepper to taste. Serve warm.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook.  If you're thinking about ordering a pizza, PUT DOWN THE PHONE! This is the third of the grilled pizzas in this cookbook and it did not disappoint. It was a filling pizza due to the spinach and tomato. The crumbled goat cheese gave this pizza a nice tang to it. If you are hungry for pizza, this is for you. Don't worry if you can't finish it because the spinach and tomato quickly fill you up. You can always save the leftover slices as a snack or as a light lunch with soup or salad. I also love how it's an individual pizza so you can enjoy you're own pizza and not feel guilty.

Grilled Roasted Pepper, Red Onion and Mozzarella Pizzas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 1/4 cup canned tomato sauce
• 4 ounces shredded part-skim mozzarella cheese (1 cup)
• 1/2 cup roasted red pepper (from a jar), cut into 1/4-inch-wide strips
• 1/2 small red onion,  very thinly sliced
• 1/8 tsp salt
• freshly ground black pepper

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up. Spread tortillas evenly with tomato sauce and top with equal portions of cheese, red pepper and onion.
2. Return the pizzas to the grill, toppping side up. Cover and cook until cheese is melted, about 1 minute. Transfer pizzas to 4 plates, season with salt and pepper to taste. Serve hot.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. If you're thinking about calling to order a pizza in this heat wave, PUT DOWN THE PHONE RIGHT NOW! You don't need to call for pizza when you can make this in 20 minutes or less. You can easily buy these ingredients at your grocery store which makes these pizzas easy work. I highly recommend adding garlic or red pepper flakes and/or herbs for more flavor or heat. These are the second thin-crust pizzas from the South Beach Diet and the folks at South Beach did not disappoint. Those folks know how to make delicious gourmet burgers and they also make delicious gourmet thin crust pizzas. These pizzas should be served at your next gathering because it's a compliment to Italy and the Mediterranean and your guests will love you for giving them their own individual pizzas.

Chocolate-Cinnamon Quesadillas

Ingredients:

• 2 Tbsp semisweet chocolate, grated or chopped
• 1 Tbsp granulated sugar  
• 2 large wheat flour tortillas, (6 inches)
• 1/2 tsp ground cinnamon        
• 1 tsp confectioners' sugar                                               

Makes 2 Servings

1. Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.
2. Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve.

WW POINTS VALUE: 5 pts (1 quesadilla per serving)

Note: This recipe appears on www.weightwatchers.com. As always, I was having a sweet tooth craving and this recipe looked too good to pass up. This dessert reminded me of this wonderful chocolate shop in Playa del Carmen, Mexico called La Casa de Chocolate because the owner was Belgian and knew how to make the best chocolate desserts in the Yucatan Peninsula. I always think of Mexico whenever I combine cinnamon and chocolate because they are some of the guiltiest pleasures on Earth. Even though the directions say cook the quesadillas in a dry skillet, I highly recommend spraying the pan with butter or margarine for a more melt-in-your-mouth bite. I also highly recommend serving vanilla ice cream or frozen yogurt to even make it guiltier but it could effect the point value. I would highly recommend serving this dessert if your dinner guests include Claire Robinson (because it's an easy 5-Ingredient fix), Iron Chefs Bobby Flay and Jose Garces, Aron Sanchez and Rick Bayless (because they are some of the MASTERS of Latin Cooking). Iron Chef Flay, I still want to challenge you to a Tailgating Throwdown at Boston College. I know you have a busy schedule but I guess you're too much of a coward to even show up at BC.

Grilled Tomato, Arugula and Feta Cheese Pizzas

Ingredients:

• 4 (8-inch) whole-wheat tortillas
• 4 medium plum tomatoes
• 3 1/2 oz. reduced-fat feta cheese, crumbled (about 1/3 cup)
• 1 garlic clove, minced
• 2 tbsp thinly sliced fresh basil
• 1 1/3 cups baby arugula
• 2 tsp extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4 Servings

1. Lightly coat a grill or grill pan with cooking spray and heat ot medium-high.
2. Grill tortillas until lightly puffed and browned on the bottom, about 1 minute. Transfer to a cutting board, grilled side up, and top tortillas evenly with tomatoes, cheese, garlic and basil.
3. Return tortillas to the grill, topping side up. Cover and cook until cheese is softened, about 30 seconds. Top with arugula, cover, and grill another 1-2 minutes, or until arugula is wilted. Transfer pizzas to 4 plates, drizzle with oil and season with salt and pepper. Serve warm.

WW POINTS VALUE: 4 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's a hot summer day and you want something that is clean and fresh and will fill you up, this treat is for you and it takes less than 30 minutes to prepare. Who does not love pizza? If you're ever craving a pizza, DO NOT  CALL for pizza delivery! This pizza is colorful and very easy to make. If you love thin-crust pizza, then you 'll love the grilled tortilla version. The crust has a nice crunch to it topped with the flavors of the Mediterranean. You know how sometimes when you have a slice of pizza and it's too hot to eat you don't enjoy it as much? You won't get that with this pizza. The tomatoes, feta cheese, basil and arugula topped with drizzled olive oil, salt and pepper leave your palate clean and fresh. I also love how the grilled tortilla pizza is a whole serving because you can have your own little pizza and not have any leftovers. These pizzas should be served at your next barbeque because they are so elegant, sophisticated and delicious.

Grilled Chicken Fajitas

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts
• 2 tbsp fresh lime juice
• 3 garlic cloves, minced
• 1/2 small jalapeno, seeded and minced
• salt
• freshly ground black pepper
• 1 large red bell pepper, quartered
• 1 large green bell pepper, quartered
• 1 large red onion, cut into 1/2-inch-thick rounds
• 2 tsp extra-virgin olive oil
• 4 (8-inch) whole-wheat tortillas

Makes 4 Servings

1. In a resealable palstic bag, combine chicken, garlic, and jalapeno; turn to coat well. Marinate chicken at room temperature for 20 minutes or refrigerate overnight. Remove chicken from marinade and season lightly with salt and black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill chicken until cooked through, about 5 minutes per side. Transfer to a cutting board.
3. While chicken is cooking, in a medium bowl toss bell peppers and onion with oil. Using a grill basket or grill topper, if necessary, grill vegetables, turning occasionally, until softened and lightly charred, 15-20 minutes. Transfer onions to a platter. Transfer peppers to a cutting board and cut into thin strips; transfer to the platter with onions.
4. Grill tortillas until warm and lightly browned, about 30 seconds per side. Wrap in foil to keep warm.
5. Slice chicken breasts into 1/2-inch-thick pieces. Place on the platter with vegetables and serve with warmed tortillas.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Cinco de Mayo is coming up and if you're looking for some good Mexican food, these fajitas are for you. I personally think that fajitas are the one of the national dishes of Mexico because they are so good. Chicken tastes so good when it's marinated in lime juice and garlic. The longer you marinate your meat, the more flavorful it will taste. You can also use any kind of chile with this recipe such as serrano or habenero and the fajitas will still be good. You can also use poblano peppers in this recipe if you'd like as well. I highly recommend serving salsa (Pico de Gallo or Fresh Pepper Salsa) or Chipotle Dip with these fajitas for an authentic Mexican taste. Celebrity chefs Jose Garces, Aron Sanchez and Bobby Flay would love these fajitas as well. Iron Chef Flay, I'm still waiting to challenge you to a Tailgating Throwdown @ BC!!

 

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. 

Pork Fajitas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 1 tbsp + 2 tsp fresh lime juice, divided
• 1 tbsp + 1 1/2 tsp extra-virgin olive oil, divided
• 1 garlic clove, minced
• 1 tsp chili powder
• 1 1/2 lbs. pork cutlets, about 1/2-inch thick
• 1 large red bell pepper, cut into thin strips
• 1 small onion, thinly sliced
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat oven or toaster oven to 200 F. Roll tortillas in foil and place in oven to warm.
2. Whisk together 1 tablespoon of the lime juice, 1 tablespoon of the oil, garlic an d chili powder in a large mixing bowl. Add pork and stir to coat. Cover with plastic wrap and marinate at room temperature for 15 minutes.
3. While pork is marinating, heat remaining oil ina medium skillet over medium-high heat. Add bell pepper and onion. Cook, stirring occasionally, until vegetables are softened and lightly browned, 10-12 minutes. Add remaining lime juice, stir and remove from heat; season with salt and pepper. Transfer to a plate and cover lossely with foil to keep warm. Wipe pan dry with paper towels.
4. Season pork on both sides with salt and pepper. Heat the same skillet over high heat. Cook pork until no longer pink in the center, about 4 minutes per side. Transfer to a cutting board and let rest for 2 minutes.
5. Slice pork into thin strips, place on a platter with peppers and onions and serve with warmed tortillas.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says you can have meat on a heart healthy diet? And who does not love Mexican food? I made this fajitas for dinner earlier this evening and my mom and I thought they were delicious. These fajitas made me feel like I was back in Mexico. They were very tender and juicy and flavorful as well. You can enjoy these fajitas as is or top them with your favorite Mexican toppings such as chopped lettuce, fresh cilantro or your favorite kind of salsa. Iron Chefs Jose Garces and Bobby Flay will be happy when you make these. BTW, I still want to challenge Bobby Flay to a Throwdown @ Boston College.

South Beach Eggsadilla

Ingredients:

• 1 tsp extra-virgin olive oil
• 3 large egss, lightly beaten
• 1 (8-inch) whole-wheat tortilla
• 2 oz. reduced-fat pepper Jack cheese, sliced
• salt
• freshly ground black pepper

Makes 2 Servings

1. Heat oil in a large skillet over medium-high heat. Add eggs, reduce heat to medium, and scramble until  cooked but still moist, about 2 minutes. Remove to a plate and season with salt  and pepper.
2. Carefully wipe the pan with a paper towel. Replace on heat. Add tortilla and cook on both sides until warmed through, about 1 minute.
3. Leaving the tortilla in the pan, top half of it with cheese and then with eggs; fold the other half over to forma quesadilla. Cook on both sides until heated through, 1 minute more. TRansfer to a cutting board, cut in half, and serve.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dish can be made in 15 minutes or less and can be enjoyed for breakfast, lunch or dinner. I have really come to love eggs and this dish is for lovers of Mexican food. You can use any kind of Mexican cheese such as cheddar, Monterey Jack with this and it will still taste delicious. I also highly recommend serving salsa with this dish for an authentic Mexican taste. 

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.

Soft Chicken Tacos

Ingredients:

• 4 (6 oz.) boneless, skinless chicken breasts
• 2 tbsp +1 tsp extra-virgin olive oil
• 2 tbsp fresh lime juice
• 2 medium garlic cloves, minced
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 3 medium red bell peppers, cut into thin strips, 
• 6 (8-inch) whole-wheat tortillas
• 1/4 cup reduced-fat sour cream
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges

Makes 8 (3-piece Servings)

1. Arrange chicken snugly in a baking dish. Whisk together 2 tbsp of the oil, lime juice, garlic, salt and black pepper in a smll bowl; pour marinade over chicken and turn to coat. Cover and refrigerate for 30 minutes.
2. Heat a grill or grill pan to medium high. remove the chicken from marinade and grill until cooked through about 5 minutes per side. Discard remaining marinade. Transfer chicken to a plate, cover loosely, and keep warm.
3. Brush bell peppers  with remaining 1 tsp oil and grill until softened and lightly charred, about 5 minutes. Transfer to a plate, cover loosely, and keep warm. Grill tortillas, in batches, to make pliable, about 30 seconds per side. Cut each tortilla into quarters.
4. Cut chicken crosswise on the bias to make 24 thin slices; cut slices in half, if desired. Arrange tortilla pieces on a serving platter. Spoon 1/2 tsp sour cream onto each tortilla quarter. Divide
   

   chicken, peppers and cilantro among tortillas. Serve warm with lime wedges. 

WW POINTS VALUE: 4 pts. per serving

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. It was Cinco de Mayo and I wanted to celebrate and this dish looked to delicious to pass up. Chicken flavored with lime, fresh garlic and cilantro is so heavenly delicious. Lime, garlic and cilantro make your taste buds go 'Ole!' with chicken, beef, pork and even fish. These tacos can be served anytime of year and make a great weeknight dinner, a party of 8 or even a game day treat. These taco are so tasty they will fill you up and leave you satisfied. The chicken and peppers can be grilled and refrigerated separately in covered containers up to a day ahead. Warm them gently on stove top or in microwave before serving.
 

Pepper Cheddar Quesadilla

Ingredients:

• 2 tsp extra-virgin olive oil
• 1 whole-wheat tortilla, halved
• 1/2 cup shredded fat-free cheddar cheese
• 1 cup frozen bell peppers, cored and chopped
• 2 tbsp chopped scallions
• 2 tbsp fat-free sour cream
• 1/4 cup fat-free salsa
• pinch of cilnatro (optional)

Makes 2 Servings

Heat the oil in a nonstick skillet over medium heat. Spread 1/2 of each tortilla with 1/4 cup cheese. Top each with 1/2 cup bell peppers and sprinkle evenly with the scallions. Fold over tortillas and add to skillet. Cook about 3 minutes on each side until cheese is melted and vegetables are heated through. Serve with sour cream and salsa.

WW POINTS VALUE 6 per quesadilla

Note: This recipe appears in a WW KickStart Section if Book 2 (2010). It was hot outside and I did not want to cook a big dinner. I was cleaning out my room earlier and this recipe looked so good and I've been in the mood for Mexican all week. I added habenero peppers for extra heat and BOY DID THEY EVER! This dish is perfect for anyone who does not want to cook a big meal. You can use any shredded cheese you wish. I used mixed Mexican shredded cheeses and the quesadillas were delicious. Eat your hearts out Bobby Flay and Jose Garces!

Mexican Lasagna

Ingredients:

• 1 lb. extra lean ground beef or turkey breast
• 1/2 large onion
• 1 large garlic clove, minced
• 1 1/2 cups low-fat cottage cheese
• 1 cup fat-free sour cream
• 1 jar (4 oz.) chopped green chile peppers
• 1/2 cup chopped cilantro
• 2 tsp ground cumin
• 1/8 tsp salt (optional)
• 2 1/2 cups salsa
• 4 whole wheat tortillas (6" in diameter), halved
• 1 1/4 cup (5 oz.) shredded, reduced-fat Monterey Jack cheese

Makes 8 Servings

1. Preheat the oven to 350 F. Coat a 9" X 13" baking dish with cooking spray. Coat a large nonstick skillet with cooking spray and place over medium heat. Add the ground beef or turkey and cook, turning several times, for 5 minutes or until no longer pink.
2. Remove the ground beef or turkey to a medium bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray and place over medium heat. Add the onion and garlic. Cover and cook, stirring occasionally, for 7-8 minutes, or until lightly browned. Add to the ground beef or turkey in the bowl. 
3. In another medium bowl, combine the cottage cheese, sour cream, peppers, cilantro, cumin and salt.
4. Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cottage cheese mixture over the tortillas. Top with half of the ground beef or turkey mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterey Jack cheese. Repeat the layering sequence with the remaining tortillas, cheese and ground beef or turkey.
5. Bake for 30 minutes, or until heated through. Loosely cover with foil if the cheese browns to quickly.

WW POINTS VALUES PER SERVING: 5

Note: This recipe appears in the South Beach Diet Cookbook. I've been in the mood for Mexican food all week and this recipe lloked so delicious. I've cooked Italian Spinach Lasagna and Greek Lasagna and so I decided to go for a South-of-the-Border flavor. This dish was so delicious I felt like I was back in Mexico. I also highly recommend adding a pinch of hot sauce to the cottage cheese mixture for more heat and flavor and a mixed array of Mexican cheeses in this lasagna dish. This dish is even perfect for Cinco de Mayo.  Eat your hearts out Bobby Flay, Jose Garces and Emril Lagasse!

Chicken Fajitas-Eat your heart out, Bobby Flay!!

Ingredients:

• 2 tbsp fresh lime juice
• 1 tbsp reduced-sodium soy sauce
• 1 tsp chili powder
• Pinch crushed red pepper
• 10 oz. skinless boneless chicken breasts, cut into thin strips
• 4 tsp vegetable oil
• 1 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 1 onion, halved lengthwise and thinly sliced
• 4 (6-inch) fat-free tortillas
• 1/2 cup salsa, for garnish
• 1/4 cup fat-free sour cream, for garnish
• 1/4 cup shredded fat-free cheddar or Monterey Jack cheese (optional)
• Chopped fresh cilantro, for garnish

Makes 4 Servings

1. 
   
   To prepare the marinade, in a zip-close plastic bag, combine hte lime juice, soy sauce, chili powder and red pepper; add the chicken. Seal the bag, squeezing out the air; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. 
   
   In a large nonstick skillet over medium heat, heat 2 tsp of the oil. Saute the bell peppersnand onion until softened, 8-10 minutes. Transfer to a plate and keep warm.
3. 
   
   In the skillet, heat the remaining 2 tsp oil. Saute the chicken until cooked through, 3-5 minutes.
4. 
   
   To assemble the fajitas, soften the tortillas according to package directions. Divide chicken and sauteed vegetables among tortillas; garnish with salsa, sour cream, cheese and cilantro. Fold up bottom edge of each tortilla, then left and right sides to enclose the filling.

WW POINTS VALUE PER SERVING : 4 (1 Fajita)

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for Mexican food and this recipe looked too godd tot pass up. This dish was so filling and delicious. Mexican food is known to be fattening but this recipe doesn't make you feel guilty when you eat it. If you don't have a green and red bell pepper available, 2 cups mixed red, green and yellow bell peppers will work just as well. Picante sauce works just as well as salsa. I added the shredded three cheeses to the fajitas for more flavor and it was a wise move. Now that I'm quite the cosmopolitan cook, I have something to say to Iron Chef Bobby Flay: Eat your heart out and I can't wait to challenge you to a throwdown!!