5 Smart Points 220 calories
Total Time: 6+ hours
1 small onion, chopped
1 (15.5 oz) can black beans, drained
1 (15.5 oz) can kidney beans, drained
1 (8 oz) can tomato sauce
10 oz package frozen corn kernels
2 (10 oz) cans diced tomatoes w/chilies
4 oz can chopped green chili peppers, chopped
1 packet reduced sodium taco seasoning or homemade (see below)
1 tbsp cumin
1 tbsp chili powder
24 oz (3) boneless skinless chicken breasts
1/4 cup chopped fresh cilantro
To make your own taco seasoning, omit the packet, cumin and chili powder above and use below instead:
1 1/2 tablespoons cumin
1 1/2 tablespoons chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin, chili powder and taco seasoning in a slow cooker and mix well.
Nestle the chicken in to completely cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
Half hour before serving, remove chicken and shred.
Return chicken to slow cooker and stir in.
Top with fresh cilantro and your favorite toppings!
Serves 6-8
1 pound ground pork
1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
5 cloves garlic, minced
1 teaspoon ginger, minced
⅓ cup soy sauce
2 tablespoons sesame oil
Green onions, for garnish
In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
In a large skillet, brown the pork over medium-high heat.
Add the shredded cabbage and carrots, and stir to combine.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
Serve over rice, garnished with green onions if desired
2 medium onions, chopped
1 tablespoon canola oil
4 garlic cloves, minced
2 cans (4 ounces each) chopped green chilies
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 cans (14-1/2 ounces each) chicken broth
4 cups cubed cooked chicken
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and sliced jalapeno peppers, optional
In a Dutch oven or soup kettle, saute onions in oil until tender. Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes more. Add broth, chicken, and beans; simmer, uncovered, for 15 minutes.
Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired. Yield: 6-8 servings (2-1/4 quarts).
Nutritional Facts
1 each: 324 calories, 16g fat (7g saturated fat), 87mg cholesterol, 609mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 31g protein.
Ingredients:
12 ounces elbows pasta
5 slices bacon, diced
2 avocados, halved, seeded, peeled and diced
Kosher salt and freshly ground black pepper, to taste
2 teaspoons fresh thyme leaves, for garnish
For the lemon thyme dressing:
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
1 1/2 tablespoons lemon zest
1 tablespoon sugar
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
Directions:
To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste.
Serve immediately, garnished with thyme.
Directions:
In a small bowl, whisk together salad oil, rice vinegar, sugar, pepper and contents of seasoning packets from noodles. Set aside. In a large saucepan, bring a large amount of water to boiling. Add the noodles and cook for 2 to 3 minutes or till just tender. Drain and transfer to a large bowl. Pour 1/4 cup of the oil-and-vinegar mixture over ramen noodles and toss to coat.
Add the chicken, cabbage, sliced almonds, chopped onion and sesame seeds to noodle mixture and mix well. Pour the remaining oil-and-vinegar mixture over the salad. Toss to combine. Cover and chill for 2 to 24 hours. Makes 8 servings.
Ingredients:
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bags coarsely crushed Fritos chili cheese corn chips
Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
Ingredients:
4 cups blanched green peas
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Dijon-style prepared mustard
1/4 cup chopped fresh dill weed
Ground black pepper to taste
Directions:
Gently pat peas with a paper towel to absorb any excess moisture. Place peas in a large bowl.
In small bowl combine the mayonnaise, sour cream, horseradish, mustard and
3 tablespoons dill weed.
Add to peas and toss to coat.
Sprinkle remaining dill over top.
Cover and chill for at least 2 hours before serving
Ingredients:
8 ounces bowtie pasta
4 cups spinach leaves
½ cup craisins
⅓ cup cashews or pine nuts
1 4-ounce can mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped
Dressing
⅓ cup teriyaki sauce (the thicker, the better!)
⅓ cup rice wine vinegar (may sub apple cider vinegar)
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
½ cup oil (such as vegetable oil, canola oil, olive oil)
Directions:
Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.
Ingredients:
¼ pound prosciutto, cut into thin strips
1 tbsp chopped fresh basil
3 tbsp white balsamic vinegar
1/8 tsp paprika
1/3 cup olive oil
3 cups seeded and cubed watermelon
16 oz Arugula
½ tsp freshly ground pepper
Directions:
Brown prosciutto in a small nonstick skillet over medium heat 5 minutes.
Set aside.
Whisk together basil, vinegar and paprika; gradually whisk in oil until blended.
Arrange watermelon cubes over Arugula.
Sprinkle with prosciutto and pepper, drizzle with vinaigrette.
Serve immediately.
Ingredients:
1 pound cooked ground beef , drained and rinsed and seasoned with1 pkg taco seasoning
1 large bag Taco flavored Doritos, slightly crushed
Catalina style French dressing, one large bottle
1 head Iceberg lettuce, shredded
4 cups shredded cheddar cheese
1 small red onion, diced
2 large tomato, diced
2 (15 oz) cans light red kidney beans, drained and rinsed
Directions:
Allow meat to cool.
Toss all ingredients together.
Do not add French dressing more than an hour before serving.
This makes enough for about 15, 3 oz servings.