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. 

Cheesy Chicken Tostadas

Ingredients:

• 4 (8-inch) whole wheat tortillas
• 5 tsp. extra-virgin olive oil
• salt
• 1 lb. thin-sliced chicken breast cutlets, cut into very thin slices
• 1/3 cup minced onion
• 3 garlic cloves, minced
• 1 (14 1/2 oz.) can diced tomatoes
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 cup shredded reduced-fat cheddar cheese
• 1/2 avocado, peeled & sliced
• fresh cilantro leaves

Makes 4 Servings (1 tostada per serving)

1. Heat the oven to 400 F. Line a rimmed baking sheet with foil.
2. Place the tortillas on the baking sheet. Using a pastry brush, lightly coat the tortillas on 1 side with 1 teaspoon  of the olive oil, then sprinkle lightly with salt. Bake the tortillas for 10 minutes, or until lightly browned and crisp. Remove from the oven and turn the oven to broil. Leave the tortillas on the baking sheet.
3. While the tortillas are baking, in a large skillet, heat the remaining 4 teaspoons oil over medium-high heat. Add the chicken, onion and garlic and sprinkle lightly with salt. Cook, tossing occasionally, until the chicken is almost cooked through, about 3 minutes.
4. Add the tomatoes, chili powder, cumin, and coriander. Cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes.
5. Top the tortillas evenly with the chicken mixture, then sprinkle evenly with the cheese. Broil 6 inches from the heat, watching carefully to prevent the tortillas from burning, just until the cheese melts. Top evenly with the avocado and garnish with cilantro, if using. Serve warm.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who doesn't love Mexican food? Mexican food can be delicious comfort food when it's done right. These tostadas can be served for lunch or dinner and they are very filling. If you want to add heat to these tostadas, add some minced jalapenos. If you're ever craving Mexican food, make these. You can have your Mexican food and eat it too.

Chicken Fajitas

Ingredients:

• juice of 2 limes
• 1 large garlic clove, minced
• 1 tsp. chili powder
• 1/4 tsp. red pepper flakes
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. boneless, skinless chicken breasts, cut lengthwise into strips
• 1 pint cherry tomatoes, coarsely chopped
• 1/2 cup chopped scallions
• 1 small jalapeno, seeded and minced
• 2 tsp. canola oil
• 1 small red bell pepper, cut into strips
• 1 small green bell pepper, cut into strips
• 4 (8-inch) whole wheat tortillas, warmed

Makes 4 Servings (1 fajita per serving)

1. Mix together 2 tablespoons of lime juice, garlic, chili powder, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon of black pepper in medium bowl; add chicken and stir until coated evenly. Cover and refrigerate at least 1 hour or up to 4 hours.
2. Meanwhile, to make salsa, combine tomatoes, scallions, jalapeno, remaining lime juice, and remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper in another medium bowl. Set aside to allow flavors to blend.
3. Heat 1 teaspoon of oil in large heavy nonstick skillet over medium-high heat. Add onion and bell peppers; cook, stirring frequently, until softened, about 5 minutes. Transfer vegetables to medium bowl and keep warm.
4. Add remaining 1 teaspoon oil to skillet and heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook, turning occasionally, until chicken is browned and cooked through, about 6 minutes.
5. To serve, put one-fourth of chicken on each tortilla; top each with about 1/2 cup of vegetables and 1/2 cup of salsa.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you're having a Mexican fiesta or have a craving for Mexican food, these treats are for you. Fajitas can be very filling and delicious when they are done right. If you have access to a grill, I highly recommend grilling your chicken and vegetables because grilled  chicken and vegetables is SO delicious. You can use pork, chicken or even turkey in these fajitas and they will be delicious no matter what.

Grilled Fish Tacos with Spicy Melon Salsa

Ingredients:

• 3 tbsp. fresh lime juice
• 3 tsp. extra-virgin olive oil
• 1 lb. skinless sea bass fillets
• 1/4 tsp. salt
• freshly ground black pepper
• 2 cups finely chopped cantaloupe
• 1/4 cup chopped fresh cilantro
• 2 scallions, thinly sliced
• 1 jalapeno, seeded and minced
• 2 (10-inch) whole wheat tortillas
• 1 lime, cut into wedges

Makes 4 (2-piece) Servings

1. In a 9- by 13-inch baking dish, whisk together 1 tablespoon of the lime juice and 1 teaspoon of the oil. Add fish and turn to coat. Sprinkle with salt and season lightly with black pepper.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill fish until opaque and tender, about 5 minutes per side. Transfer fish to a cutting board and cut into 1-inch chunks.
3. In a small bowl, combine cantaloupe, cilantro, scallions, jalapeno, remaining 2 tablespoons lime juice, and remaining 2 teaspoons oil.
4. Grill tortillas until warm, about 30 seconds per side. Cut each into 4 quarters. Divide fish among tortillas, top with melon salsa, and serve warm with lime wedges.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Fish tacos are absolutely delicious when they are done right. These fish tacos will fill you up with the fish and salsa. Who would have thought a fruit salsa would taste so good on grilled fish? You can also use any kind of salsa on these fish tacos and they will be deliciously filling. You can use halibut, sea scallops, cod or even red snapper in this recipe and the fish tacos will be delicious. I highly recommend adding minced garlic in the lime juice and olive oil for a more aromatic flavor.

Easy Chili Con Queso

Ingredients:

• 1 tsp. canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1-2 tsp. chili seasoning mix
• 1 (14.5 oz.) can diced tomatoes
• 2 cups fresh or frozen corn kernels
• 1 cup cooked chicken
• 4 (6 inch) whole-wheat tortillas
• 1/2 cup shredded reduced-fat Monterey Jack cheese

Makes 4 Servings

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the chili seasoning and cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended, about 3 minutes. Add the corn and chicken; return to a simmer and cook, about 2 minutes.
2. Meanwhile, spray a 7-inch skillet with nonstick spray and set over medium-high heat. Add the tortillas, one at a time, and cook until lightly toasted, 1-2 minutes on each side. Cut each tortilla into 4 wedges.
3. Remove the saucepan from the heat and add the cheese. Stir until the cheese melts. Serve the chili with the toasted tortilla triangles.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is a whole new take on chili. Chili is a comfort food to enjoy during the cold winter months and it can be good for you and taste good too. This chili is simple yet flavorful. When you cook the chicken, don't forget to season the chicken with salt, freshly ground pepper and minced garlic to make the chili more flavorful. If you don't have taco seasoning, use dark chili powder and ground cumin and your chili will be flavorful.

Skirt Steak Fajitas with Sweet Onions

Ingredients:

• 1 large Vidalia onion, cut into 3/4-inch slices
• 2 red bell peppers, stems and seeds discarded, peppers quartered
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 lb. skirt steak, trimmed
• 4 (10-inch) whole wheat flour tortillas, warmed
• 1 1/2 cups shredded romaine lettuce
• 1 large tomato, diced
• 3 tbsp. fat-free sour cream
• 2 tbsp. chopped fresh cilantro
• lime wedges

Makes 4 Servings (1 filled tortilla per serving)

1.  Spray grill rack with nonstick spray; preheat grill to medium-high or prepare medium hot fire. Generously coat onion slices and bell peppers with olive oil nonstick spray. Place on grill rack and grill, turning once or twice, until softened and browned, about 8 minutes. Transfer to a cutting board.
2. Meanwhile, combine chili powder, cumin, salt, and black pepper in a small bowl. Sprinkle mixture over both sides of steak. Place steak on grill rack or grill until instant-read thermometer inserted into side of steak registers 145 F for medium, 3-4 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain into 12 slices. Cut onion and bell peppers into strips.
3. Layer each tortilla with 3 slices steak and top evenly with onion, bell peppers, lettuce, tomato, sour cream, and cilantro. Serve with lime wedges.

WW POINTS VALUE: 9 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Mexican food, PUT DOWN THE PHONE! You can make this Mexican classic in 30 minutes or less for a fraction of the cost and twice the flavor. All the meat and vegetables will quickly fill you up and leave you satisfied. You can eat these treats for lunch or dinner any day or night of the week and people will enjoy them. They're perfect when you're watching the game or in for a movie night.

Beef, Blue Cheese & Spinach Quesadillas

Ingredients:

• 1/3 cup cooked lean ground beef
• 3 tbsp. taco sauce
• 4 large whole-wheat tortillas
• 4 oz. blue cheese, crumbled
• 10 oz. chopped frozen spinach, thawed and squeezed dry
• 1/2 tsp. red pepper flakes

Makes 8 Servings (2 wedges per serving)

1. In a small bowl, stir together beef and taco sauce.
2. Lay 2 tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of the cheese, spinach, and red pepper flakes; top each with remaining tortilla.
3. Set a large, heavy skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3-4 minutes; flip and cook until brown spots form again, about 3-4 minutes. Remove quesadilla to a large cutting board and cover to keep warm; repeat with remaining quesadilla.
4. Cut each quesadilla into 8 wedges and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears on www.weightwatchers.com. Who does not love quesadillas? You can eat these treats when you're watching the big game, for lunch, a light dinner or as a heavy snack. If you don't have taco sauce on hand, use a combination of dark chili powder and ground cumin for an authentic Southwestern taste. You can also a little bit of chopped tomato to the quesadilla to add more flavor and fill you up. You can also use ground chicken or ground turkey in place of the beef and your quesadilla will be just as tasty. Don't forget to add chopped onions and garlic when you're cooking the beef/chicken, turkey to enhance the flavor. 

Turkey-Green Chile Tacos

Ingredients:

• 2/3 cup light sour cream
• 2 tbsp. canned diced mild green chilies, drained
• 2 tbsp. chopped fresh cilantro
• 1 tsp. taco or Mexican seasoning
• 1/4 tsp. salt
• 12 taco shells, warmed
• 4 cups cubed cooked turkey breast
• 3/4 cup shredded reduced-fat sharp cheddar cheese
• 1 cup thinly sliced romaine lettuce leaves
• 2 tomatoes, chopped

Makes 6 Servings (2 tacos per serving)

1. Combine the sour cream, chilies, cilantro, taco seasoning, and salt in a small bowl, set aside.
2. Fill each taco shell with 1/3 cup of the turkey, 1 tablespoon of the cheddar, generous 1 tablespoon of the lettuce, and about 3 tablespoons of the tomato; top with about 1 tablespoon of the sour cream mixture.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about Mexican fast food, DON'T DRIVE TO THE MEXICAN FAST FOOS JOINT! You can make these guilty pleasures at home. If you don't have turkey breast in your refrigerator, you can use chicken as well. If you have ground chicken or turkey, use about a pound of ground chicken or turkey cooked with a cup of chopped onions and 2 minced garlic cloves for about 8 minutes or until golden brown (in a saute pan with olive oil over medium heat). I highly recommend using a fresh jalapeno pepper diced because fresh chilies taste better. If you don't have taco seasoning, a teaspoon of ground cumin will work and taste just as good. You can also use soft whole wheat tortillas and warm them in the microwave to your desire and enjoy the taco that way. You can enjoy these tacos for lunch or dinner and you'll be satisfied. One bit of these tacos and they will become a favorite and you'll be departing that fast food joint before you know it.

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.