Yummy things I have come up with...

SturgeonGal

Baked - Grilled-Chicken Enchaladias Tacos

Made 12 Tacos

12 Corn Tortillias
approximately 12 oz Tyson 100% natural Chicken Tenders- Grilled
Ultimate Southwest Frozen Vegetable mix
Cheddar Cheese
Salsa
El Paso Mild Echaladia Sauce (about 1/3 of the 12 oz can)
small can sliced olives
Diced Onions
Sour Cream

Heat Oven to 350
Large Baking dish lightly sparyed with cooking spray to prevent sticking...
Grill the chicken in a skillet with a little water in stead of oil season with mexican seasonings ( I use Granulated garlic, Cheyanne Pepper, Black pepper, Cumin)
Dice the chicken, onions and grate the cheese al lon seperate plates..
In each tortillia place approximately 1 oz of the diced chicken and little Onion and place them taco style in the pan line them all up... Add frozen vegetables, approx a half tablespoon of salsa, sprinkle olives on add about tablespoon of enchaladia sauce to each and trickle over the top... sprinkle with cheddar cheese to taste
Bake in oven approximately until cheese is melted and veggies are warmed
serve and top with a teaspoon of sour cream

1 serving is 2 tacos and approximately 320 calories...

Can use Turkey in pllace of chicken and what ever kinds of veggies .. have also in the past used a little cream cheese but not as healthy i think ...

A healthy dinner for the whole family .. on the side have a simple green salad with lettus, tomotoes, diced cucumber and a tablespoon of salsa for dressing

:flowerforyou: :drinker: :happy:

CarmenSantiago

This looks really good. Thanks for posting! :flowerforyou:

DeeDeeLHF

Wow, this looks really good. I think we will have that for dinner tomorrow. thanks for sharing.

DD

lisawest

Yummy! Gotta try this one!

mmnichol

sounds really good, thanks! bumping!!

BTY....nice fish!

SturgeonGal

The other night The rest of the family who is not on diets and watching their weight made Burrittos.. you know the kind Ground beef, refried beans, lots of cheese and sourcream.. Fattening... so I came up with this alternative for me and it came out WOW...

1/2 Green Zuchinni
1/2 Yellow Crook neck squash
2 oz Tyson Chicken tenders (100% Breast meat)
2 Roma Tomatoes
Mushrooms
Garlic
Onion
Cheyanne Pepper
1 flour tortilia
approx 1/2 oz gratted cheddar and a small teaspoon of sour cream

I saute'd the veggies and chicken together afer dicing and slicing them in a skillet and added a little water to keep from sticking to the skillet... when the chicken was done i rolled in a flour tortillia with a little cheddar and sour cream ..
It was a big burrittio very filling and If i remember correctly it was around 300-330 cal and it tasted amazing ...
I have also tossed the veggies and chicken using Basil and oregano insted of the cheyanne pepper with a cup of pasta hold the cheese and sourcream... also yummy
Bon Apitite :drinker: :flowerforyou:

SturgeonGal

Found a cool new drink ... :happy:
It is called Cascade Ice it is a soda water or sparkling water (with the bubbles) and fruit flavoring .. My hubby likes the Lemon and I like the Wild Berry and the Pomegrante berry...
and the coolest part of it is there is only 2 calories in an 8oz serving
No Fat, NO Sodium, and NO Sugar... :flowerforyou:
I would recommend it to anyone who wants a healthy alternative to soda or just something different and healthy to drink
:drinker:

SturgeonGal

Ever made a salad and with the 2 tablespoons of salad dressing it never seems to be enough to cover the salad so there is a large part that is bland with out dressing..:grumble:
I have found a solution...:huh:
make your salad but before you add the dressing pour it into a 1 gallon ziploc bag add the seasoning ie: ground pepper and granulated garlic ... seal and shake... open and add dressing... seal leaving lots of air in the bag and shake again throughly...and then pour into bowl and enjjoy... nearly every bit of lettus has a litte dressing on it... :flowerforyou:

I like to use Salsa for a dressing ... wether a tomatoe salsa, southwest salsa with corn and black beans in it or my newest one an Organic Peach Mango salsa I found ... Only 10-15 cal in 2T and if you watch the label the sodium factor can be minimal...
To me Salsa goes a lot further in the flavor department with out the extra fats and cholesterol.. :happy:

I hope this helps some out there ...

SturgeonGal

Ok I just discovered that a home made Chicken Stir fry on a serving of rice... with 4 oz of chicken, a cup of frozen veggies, and lots of Garlis, Cheyanne, ginger, pepper.. and a splash of Teriyaki sauce is about 330 calories and filling...and it taste good
. :-)

weaklink109

....

I like to use Salsa for a dressing ... wether a tomatoe salsa, southwest salsa with corn and black beans in it or my newest one an Organic Peach Mango salsa I found ... Only 10-15 cal in 2T and if you watch the label the sodium factor can be minimal...
To me Salsa goes a lot further in the flavor department with out the extra fats and cholesterol.. :happy:.....

The peach mango salsa is also handy for something else. About 2 weeks ago, I wanted to make a dinner with fish as the main course. I like tilapia because it is readily available in frozen individually sealed filets and is a mild fish that picks up other flavors easily. So I put thawed tilapia filets in a frying pan and added some peach mango salsa to it and poached the fish. DELICIOUS!!

We also had green beans with almonds, a spinach salad, and whole wheat dinner rolls. The friends I cooked for raved about how good everything was, and were impressed that something healthy could be GOOD!!

Mamakatspokane

Mmmm thanks for the post!

kgrutch

....

I like to use Salsa for a dressing ... wether a tomatoe salsa, southwest salsa with corn and black beans in it or my newest one an Organic Peach Mango salsa I found ... Only 10-15 cal in 2T and if you watch the label the sodium factor can be minimal...
To me Salsa goes a lot further in the flavor department with out the extra fats and cholesterol.. :happy:.....

The peach mango salsa is also handy for something else. About 2 weeks ago, I wanted to make a dinner with fish as the main course. I like tilapia because it is readily available in frozen individually sealed filets and is a mild fish that picks up other flavors easily. So I put thawed tilapia filets in a frying pan and added some peach mango salsa to it and poached the fish. DELICIOUS!!

We also had green beans with almonds, a spinach salad, and whole wheat dinner rolls. The friends I cooked for raved about how good everything was, and were impressed that something healthy could be GOOD!!

sounds great with the mango salsa, i am going to give that a try, thanks

SturgeonGal

Pasting this here so I can find it easily.. Going to make it for my family this weekend.. Let you know how it comes out..

http://www.examiner.com/examiner/x-660-Weight-Loss-Examiner~y2010m1d19-Curtis-Stones-Biggest-Loser-chicken-cacciatore-recipe

Chicken Cacciatore


(from The Biggest Loser, season 9)

2 teaspoons olive oil
Four 4-ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
1/4 cup red wine
2 cups Muir Glen diced fire roasted tomatoes (sodium free)
1 sprig thyme
1 bay leaf
1/2 teaspoon dried oregano
1 cup broccoli, cut into small pieces
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped
1 cup steamed brown rice to serve

Heat a large saucepot over medium high heat and add 1 teaspoon of oil to the pan.

Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown. Remove the chicken to a plate and add the remaining oil to the pan.

Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers. Cook the garlic and peppers for 2 minutes and add the mushrooms. Cook the mushrooms for 4 minutes stirring often. Add the red wine and allow to reduce until almost dry. Add the tomatoes to the pot and stir well. Add the thyme, bay leaf and oregano. Bring to the simmer and reduce heat to low.

Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly. Stir in all but one pinch of the parsley.

To serve, spoon 1/4 cup of brown rice onto the center of a serving plate. Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates. Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.

Makes 4 servings.

lisawest

I have a wonderful dip I found (and the way I made it, only 70 cals per 1/4 cup!)

1 each- red, orange and yellow bell peppers
1 jalapeno pepper
1 small can crushed black olives (about 3/4 cup)
1 cup corn
cumin
chili powder
8 oz fat free cream cheese
3/4 cup reduced fat sour cream

Dice peppers. Mix everything together. Makes 4 cups, about 16 1/4 cup servings.

SturgeonGal

Ok I made the Chicken Caccitore recipie listed above and my husband who does not like tomatoe. or mushrooms actually enjoyed it .. wow a heathy dish that is liked by most of the family.. The youngest has an upset tummy so he didnt eat much and my step son who is 31 said it was "foofie" LOL but it was yummy ..

jbuffan218

To my topics, lots of good suggestions here.

SturgeonGal

I have a wonderful dip I found (and the way I made it, only 70 cals per 1/4 cup!)

1 each- red, orange and yellow bell peppers
1 jalapeno pepper
1 small can crushed black olives (about 3/4 cup)
1 cup corn
cumin
chili powder
8 oz fat free cream cheese
3/4 cup reduced fat sour cream

Dice peppers. Mix everything together. Makes 4 cups, about 16 1/4 cup servings.

that sounds yummy .. I amight just have to give it a try on our next movie night ..