Tasty Recipes

Fajitas in the Crockpot

 

Ingredients:

  • 1 lb skinless, boneless chicken breast (may substitute beef)
  • 1 medium size onion
  • 1 green bell pepper
  • 1 teaspoon minced garlic
  • 1 can (15oz) kidney, pinto or black beans drained and rinsed
  • 1 packet (1.27oz) fajita seasoning mix (may use half of packet)
  • 12, 8-inch flour torillas
  • 3 fresh tomatoes
  • 1 cup lettuce
  • fat-free or light sour cream

Directions:

  1. Cut meat into bite size portions and place into crock pot. Wash and cut up the vegetables. Add vegetables to the crock pot. Add remaining ingredients and mix well. Cook on low for 7-8 hours or on HIGH for 4-5 hours.
  2. Warm tortillas in the microwave. Cut up the tomatoes and lettuce. Serve with a spoonful of sour cream. Add salsa on top if desired. Enjoy!

Chicken Noodle Casserole

Ingredients

  • 2/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive or canola oil
  • 1 1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 1 (14.5 ounce) can chicken broth
  • 1 1/2 cups chopped carrots
  • 3 celery ribs, chopped
  • 1/2 teaspoon dried savory
  • 3 tablespoons butter or stick margarine
  • 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 1/2 cups 2% milk
  • 1 1/4 cups shredded reduced-fat Cheddar cheese
  • 8 ounces wide egg noodles, cooked and drained

Directions

  1. In a large nonstick skillet, saute onion and garlic in oil until tender. Add chicken; cook and stir until no longer pink. Add the broth, carrots, celery and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
  2. Meanwhile, in a saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over chicken mixture. Add noodles; mix well.
  3. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees F for 15-20 minutes or until bubbly.

Shredded Turkey and Pinto Bean Burritos

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion , halved and sliced
  • 2 cloves garlic , minced
  • 1 tablespoon ground cumin
  • 1 teaspoon chile powder
  • 1 15-ounce can diced tomatoes with green chiles
  • 2 tablespoons lime juice 4 cups shredded cooked turkey or chicken
  • 1 15-ounce can pinto beans, rinsed
  • 6 10-inch whole-wheat flour tortillas or wraps, warmed (see Tip)
  • 3/4 cup grated Monterey or pepper Jack cheese
  • 2 cups shredded green cabbage

Directions

  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.
  2. Prepare the filling (Step 1), cover and refrigerate for up to 2 days.

Tip: To warm tortillas: Wrap in foil and bake at 300°F until steaming, or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.

Health Advantages: high fiber, low sat fat, high potassium, high calcium, heart healthy.

Chewy Chocolate Brownies

Ingredients

  • 16 whole chocolate graham crackers (8 ounces) (see Ingredient notes)
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 1/3 cup packed light brown sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)
  • 1/3 cup granulated sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)
  • 2 teaspoons instant coffee granules
  • 2 teaspoons vanilla extract
  • 2/3 cup chopped pitted dates
  • 1/4 cup semisweet chocolate chips

Directions

  1. Preheat oven to 300°F. Coat an 8-by-11 1/2-inch baking dish with cooking spray.
  2. Pulse graham crackers into crumbs in a food processor or place in a large plastic bag and crush with a rolling pin. You should have about 2 cups crumbs. Transfer to a small bowl; add cocoa and salt and mix well.
  3. Combine eggs, egg white, brown sugar (or Splenda) and granulated sugar (or Splenda) in a large bowl. Beat with an electric mixer at high speed until thickened, about 2 minutes. Blend in coffee granules and vanilla. Gently fold in dates, chocolate chips and the reserved crumb mixture. Scrape the batter into the prepared baking dish, spreading evenly.
  4. Bake the brownies until the top springs back when lightly touched, 25 to 30 minutes. Let cool completely in the pan on a wire rack before cutting. Store in an airtight container for up to 3 days or freeze for longer storage.
Ingredient Notes: To avoid trans-fatty acids, look for brands of graham crackers that do not contain partially hydrogenated canola oil, such as Mi-Del chocolate snaps or Barbara's Chocolate Go-Go Grahams.

Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate, healthy weight.

Groovie Smoothie

Ingredients

  • 2 small bananas, broken into chunks
  • 1 cup frozen unsweetened strawberries
  • 1 (8 ounce) container vanilla low-fat yogurt 3/4 cup milk

Directions

1. In a blender, combine bananas, frozen strawberries, yogurt and milk. Blend until smooth. Pour into glasses and serve.