YOU love Mexican food... WE love Mexican food... So here are two new Mexican-inspired recipes we know you'll FREAK over! We did...
'Bella Asada Fajitas
PER SERVING (1/2 of recipe, 3 fajitas): 275 calories, 8g fat, 312mg sodium, 47g carbs, 8.5g fiber, 7.5g sugars, 7g protein -- PointsPlus® value 7*
Here's our very first meatless alternative to conventional fajitas. Soooo incredibly delicious, you won't miss the meat... Promise!
Ingredients: 1 tsp. olive oil 2 large portabella mushroom caps, sliced 3/4 cup sliced bell peppers (red, yellow, and/or green) 3/4 cup sliced onion 1/4 tsp. garlic powder 1/4 tsp. salt, divided 1/8 tsp. chili powder, or more to taste 1/8 tsp. cumin Dash black pepper 1/2 cup chopped tomatoes 1/4 cup roughly mashed avocado 2 tbsp. chopped fresh cilantro 1/2 tbsp. lime juice Six 6-inch corn tortillas
Directions: Drizzle a large skillet with oil and bring to medium-high heat on the stove. Add sliced mushrooms, bell peppers, and onion, and sprinkle with garlic powder, 1/8 tsp. salt, chili powder, cumin, and black pepper. Stirring occasionally, cook for 6 minutes, or until veggies are tender. Set aside.
In a small bowl, combine tomatoes, avocado, cilantro, lime juice, and remaining 1/8 tsp. salt. If you like, season to taste with chili powder. Mix well and set aside.
Place tortillas on a microwave-safe plate, and warm slightly in the microwave. Top each tortilla with about 1/2 cup fajita veggies and a spoonful of the tomato-avocado mixture. Fold and chew!
MAKES 2 SERVINGS
Fiber-ific Nacho-rific Stuffed Chicken
PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 267 calories, 4.25g fat, 717mg sodium, 17g carbs, 5g fiber, 1.5g sugars, 40g protein -- PointsPlus® value 6*
It's almost SCARY how good this cheesy, beany, crispy chicken dish is. Seriously. Be afraid...
Ingredients: 1/2 cup fat-free refried beans 1/4 cup shredded fat-free cheddar cheese 4 wedges The Laughing Cow Light Creamy Swiss cheese 1/2 cup Fiber One bran cereal (original) 8 low-fat baked tortilla chips (like the kind by Guiltless Gourmet), crushed 1 tsp. dry taco seasoning mix 2 dashes cayenne pepper, or more to taste Four 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/3-inch thickness 1/4 cup taco sauce Optional toppings: fat-free sour cream and/or salsa
Directions: Preheat oven to 350 degrees. Spray a large baking pan with nonstick spray and set aside.
To make the filling, combine beans, shredded cheese, and cheese wedges in a bowl. Mix thoroughly and set aside.
Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Remove blender from base, and add crushed chips, taco seasoning, and cayenne pepper. With the lid on, give it a good shake to mix. Transfer crumb mixture to a plate and set aside.
Lay cutlets flat on a clean, dry surface. Spoon filling onto the centers of the cutlets, evenly dividing it among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks.
Cover each stuffed cutlet with 1 tbsp. taco sauce, using the back of the spoon or your fingers to coat. Carefully roll each cutlet in the crumb mixture, making sure to coat all sides -- use a spoon or your fingers, if needed. Gently transfer to the baking pan.
Cover the pan with foil, and bake in the oven for 20 minutes.
Carefully remove foil, and bake in the oven for another 15 minutes, or until chicken is cooked through and outsides are crispy.
Let cool slightly and, if you like, serve with sour cream and/or salsa. Enjoy!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
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