Chicken Tamale Casserole

Review from Christin: Made this tonight and we both LOVED it. Holy crap was this good. And since I had a rotisserie kitchen already shredded, I literally had this in the oven in under 10 minutes. 9 ww points for those counting. Only alteration, I mixed the chicken with instead of putting on top to make sure it stayed moist.

Yield: 8 servings

Ingredients

• 1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3  cup  fat-free milk
• 1/4  cup  egg substitute
• 1  teaspoon  ground cumin
• 1/8  teaspoon  ground red pepper
• 1  (14 3/4-ounce) can cream-style corn
• 1  (8.5-ounce) box corn muffin mix (such as Martha White)
• 1  (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1  (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2  cups  shredded cooked chicken breast
• 1/2  cup  fat-free sour cream

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutritional Information

Calories:

354 (36% from fat)

Fat:

14.1g (sat 7.1g,mono 3.3g,poly 1.2g)

Protein:

18.9g

Carbohydrate:

36.3g

Fiber:

2.5g

Cholesterol:

58mg

Iron:

1.7mg

Sodium:

620mg

Calcium:

179mg

Chicken Enchiladas

Review from Melissainabq: These were a big, soggy mess and they tasted awful. I definitely wouldn't make them again, but I'm sharing the recipe in case anyone was considering them.

http://www.skinnytaste.com/2010/02/chicken-enchiladas.html

Slow-Cooker Chicken Burritos

Review from Boxer Fan: I wasn't a huge fan of these.  They smelled great while they were cooking, but they just didn't have a whole lot of flavor.  If I made it again I would probably add some cayenne pepper to the recipe, but I probably won't make it again.  I served these with salad and refried black beans, and I topped them with some low fat cheese and greek yogurt.  Greek yogurt makes a great substitute for sour cream.

Ingredients

	1 clove(s) (medium) garlic clove(s), minced
	1 small red onion(s), chopped
	14 1/2 oz canned diced tomatoes, with chiles
	15 oz canned kidney beans, drained and rinsed
	1/2 tsp chili powder
	1/2 tsp table salt
	1/4 tsp dried oregano, crushed
	1/4 tsp black pepper
	1 pound(s) skinless chicken thigh(s), cut into bite-size pieces
	3/4 cup(s) canned chicken broth
	12 medium whole wheat tortilla(s), about 7-inches in diameter each
	3/4 cup(s) shredded reduced-fat Mexican-style cheese

Instructions

• Place garlic, onion, tomatoes, beans, chili powder, salt, oregano and pepper in a 3-quart slow cooker; stir well. Add chicken and broth. Cover and cook on low setting for 5 hours; drain off liquid (there should be about 6 cups of burrito mixture).
  
• To serve, spoon about 1/2 cup of burrito mixture down center of each tortilla; top with 1 tablespoon of cheese. Fold bottom 1/3 of tortilla to center. Fold left side to center; fold right side to center, covering filling. Repeat with remaining ingredients. Yields 1 burrito per serving.

Notes

You can microwave the burritos, seam-side down, for 30 seconds, if desired.

Breaded Pork Cutlet

Breaded Pork Cutlet

Course: main meals PointsPlus™ Value:    7 Servings:  4 Preparation Time:  15 min Cooking Time:  15 min Level of Difficulty:  Easy

Panko, coarse Japanese bread crumbs, give these baked pork chops wonderful crispness. Serve them immediately for the best texture.

Ingredients

	4 spray(s) cooking spray
	1 pound(s) lean boneless pork chop, four 4 oz chops
	1/2 cup(s) all-purpose flour
	3/4 tsp table salt, or to taste
	1/2 tsp black pepper, or to taste
	1 large egg(s)
	3 Tbsp fat-free skim milk
	1 1/2 tsp Dijon mustard, or to taste
	1/2 cup(s) dried bread crumbs, panko-variety (see note)
	1/2 medium lemon(s), cut into 4 wedges

Instructions

• Preheat oven to 400°F. Coat a nonstick baking sheet with cooking spray.
  
• Place pork chops between 2 sheets of waxed paper.
  
• On a plate, combine flour, salt and pepper. Beat egg in a shallow bowl; stir in milk and mustard. Place panko on a plate.
  
• Dip chops, one at a time, in flour mixture to lightly dust both sides; shake off excess. Dip each chop in egg batter and then lightly coat both sides with panko. Place on prepared baking sheet; lightly coat with cooking spray.
  
• Bake for 8 minutes; flip and bake until cooked through, about 5 to 7 minutes more. (Coat with cooking spray and broil for a minute or two if you like the coating extra crisp.) Serve with lemon wedges. Yields 1 chop per serving.

Notes

• Panko is available in the Asian sections of supermarkets; substitute coarse bread crumbs if desired. Add some cayenne pepper to the bread crumb mixture, if desired.
  You can also cook these in batches in a nonstick skillet coated with cooking spray.
  
  
  Review from BoxerFan: I made this with some sauteed turnip greens last week.  I had to use more panko crumbs than the recipe called for, but I didn't need all of the flour.  I used my amounts to recalculate points, and it came out to be the same in the end.  These were pretty good.  They definitely needed the fresh lemon on top though.  And the recipe means it when it says "best served immediately".  I made enough to have leftovers, and that was a mistake.  Mushy nastiness.

Easy Fried Rice

PointsPlus™ Value: 4
Servings: 6
Preparation Time: 8 min
Cooking Time: 10 min
Level of Difficulty: Easy

Ingredients
2 spray(s) cooking spray
2 large egg(s), lightly beaten
1 cup(s) carrot(s), shredded
1 cup(s) scallion(s), sliced, divided
3 cup(s) cooked white rice
1/2 cup(s) frozen green peas, thawed
1/4 cup(s) low-sodium soy sauce, or to taste

Instructions
* Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.

* When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.

* Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.

* Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.

Review from Boxerfan: This was really easy to make, and turned out pretty good. I added shrimp to it, and we had it as a main meal. I did add some sriracha to mine to spice it up a bit, but my H likes his plain. I'm already planning on making this one again.

Chocolate Ricotta Mousse

Servings: 6 • Serving Size: 1/6th • Old Points: 4 pts • Points+: 5 pts
Calories: 166 • Fat: 7 g • Protein: 11 g • Carb: 18 g • Fiber: 1 g

2 cups part-skim ricotta
3 tbsp unsweetened cocoa powder
2 large egg whites, room temperature
1/2 cup sugar
pinch of salt

In a food processor (or blender should work) blend ricotta and cocoa powder until completely smooth. Transfer to a large bowl.

Place egg whites, sugar, salt in a medium heatproof mixing bowl (metal) and place bowl on top of a pot of simmering water.

Cook and whisk constantly until the sugar dissolves and the mixture is warm, about 3 minutes.

Remove bowl from heat and beat with an electric mixer on high, until stiff peaks form (about 5 minutes).

Using a rubber spatula, gently fold egg white mixture into the bowl with ricotta until well combined.

Divide into 6 6 oz ramekins or small bowls and refrigerate at least 3 hours.

Baked Chicken with Dijon and Lime

Servings: 4 • Serving Size: 2 thighs • Old Points: 5 pts • Points+: 5 pts
Calories: 214.4 • Fat: 11.2 g • Protein: 23.8 g • Carb: 1.5 g • Fiber: 0.2 g

8 small chicken thighs, skin removed
3 tbsp Dijon mustard
1 tbsp light mayonnaise
1 clove garlic, crushed
1 lime, squeezed, and lime zest
3/4 tsp pepper
salt
dried parsley

Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

Senegalese peanut stew with spinach and sweet potatoes

Serving size: 1 2/3 cup
Servings: 6
Points + per serving: 5


1 spray(s) cooking spray
2 medium onion(s), roughly chopped
1 medium green pepper(s), cored and roughly chopped
1/2 pound(s) sweet potato(es), peeled and chopped into 1/2-inch cubes
2 medium carrot(s), peeled and thinly sliced
2 clove(s) (medium) garlic clove(s), minced
2 Tbsp ginger root, fresh, minced
1/2 tsp ground cloves
1/2 tsp table salt
1/4 tsp cayenne pepper
4 cup(s) vegetable broth, reduced-sodium
6 Tbsp peanut butter, natural, creamy-variety
8 cup(s) spinach, leaves, stemmed, packed, chopped


Instructions

Coat a large saucepan with cooking spray and set over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes.

Stir in the sweet potato, carrots and garlic; cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne; cook for 30 seconds.

Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth.

Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.

Add the spinach; cook, stirring occasionally, for 10 minutes. Yields about 1 2/3 cups per serving.

Notes

Keep the heat low as the soup simmers so the peanut butter doesn't break (that is, in culinary terms, "doesn't fall out of suspension" or separate).

Cuban Sandwich Quesadilla

Points +: 5
Servings: 1

* 1 oz skinny slow cooked pernil
* 1 slice reduced fat swiss
* 1 oz ham
* 1 slice kosher pickle
* mustard
* 6 inch low carb whole wheat tortilla

Heat a non-stick pan over low heat. Spray with cooking spray and place tortilla on pan. On half of the tortilla, place a piece of cheese, pork, ham, pickle and mustard. When cheese is melted, fold the quesadilla in half and flip to heat other side.Remove from heat and cut into 3 pieces.

Skinny Slow-Cooker Pernil (Roast Pork)

Points plus: 4

Serving: 4 oz

* 3 lb pork shoulder blade roast, lean, all fat removed
* 4-5 cloves garlic, crushed
* 1 tbsp coarse salt
* 1/2 tsp oregano
* 1/2 tbsp cumin
* 1/4 tsp crushed black pepper
* 3 oranges, juice of (1/2 cup)
* 2 limes, juice of

Using a sharp knife, cut slits into the pork and stuff holes with half of the crushed garlic. Combine the remaining ingredients and pour over pork. Place in the ceramic part of the crock pot, cover and refrigerate, turning pork occasionally so the marinade covers all of pork.

The next day, remove the crock pot and cook on low, 8 hours.

After 8 hours, remove pork andshred using two forks. Removeliquid from crock pot and add pork back to crock. Add about 1 cup of the liquid back and adjust salt, pepper and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Spinach Lasagna Rolls

Points+: 6

Servings: 9

* 9 lasagna noodles, cooked
* 10 oz frozen chopped spinach, thawed and completely drained
* 15 oz fat free ricotta cheese (I like Polly-o)
* 1/2 cup grated Parmesan cheese
* 1 egg
* salt and fresh pepper
* 32 oz tomato sauce
* 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Rollcarefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.