Two Meals in One: Kickin' Chicken Chili and Kickin' Chicken Taco Salad

.

I love when you can use the leftovers from one meal to make something different. This recipe does exactly that!

Note: The base recipe makes enough for 4 servings, plus reserves

Base Recipe: Kickin' Chicken Chili
What's Needed:
2 lb. skinless, boneless chicken breast halves cut into 1-inch pieces
2 tsp. ground cumin
1/4 tsp. salt
1 T. olive oil
1 16-oz. package frozen sweet pepper and onion (or substitute 2 C. each chopped sweet pepper and onion)
1 16-oz. jar of salsa--your preference (For extra spicey, try green salsa)
1 15-oz. can cannellini beans, rinsed and drained
1 14.5-oz. can diced tomatoes with onion and garlic, undrained
Optional: Sour cream, shredded cheese

1. In a large bowl, combine chicken, cumin, and salt. Toss gently to coat.

2. In a large skillet, heat oil over medium-high heat. Cook chicken, half at a time, in hot oil until light brown. Drain off fat.

3. Combine chicken, frozen vegetables, salsa, drained beans, and tomato in crockpot.

4. Cover and cook on LOW for 4-5 hours or on HIGH for 2-2.5 hours. Reserve 3 C. of chili. Place the reserves in an airtight container and store in the fridge.

5. Serve the remaining chili, topped with sour cream and cheese. Serve with cornbread.

PointsPlus: 7 (for 1/4 of the recipe, minus the 3 C. reserved)
Husband's Grade: A

Left-Overs Recipe: Kickin' Chicken Taco Salad
What's Needed:
Reserved Kickin' Chicken Chili
6 C. torn romaine lettuce
1 C. grape or cherry tomoatoes, halved
1/2 C. choppped red onion
1.5 C. Tortilla strips (Southwest flavor or Lightly Salted)

Optional: 1/2 C. Sour Cream; 1/4 C. chopped cilantro or parsley




1. Heat reserved chili until hot, stirring occasionally.

2. In a large bowl, combine lettuce, tomatoes, and red onion.

3. Add heated chili; toss to combine.

4. Divide lettuce mixture among large salad bowls. Sprinkle with tortilla strips.

PointsPlus: 7 (for 1/4 of the recipe)
Husband's Grade: A

Inspired by: The Ultimate Slow Cooker Book

A++ Chicken Tortilla Soup

What's Needed:
4 uncooked boneless, skinless chicken breast halves (I used Southwestern marinated chicken breast halves)
2 15-oz. cans black beans, undrained
2 15-oz. cans low-sodium diced tomatoes
1 C. low-sodium salsa (mild, medium, or hot)
3 small cans tomato juice
1 small can tomato paste
baked tortilla chips
2 C. grated Cheddar Cheese or Mexican blend

1. Combine all ingredients except chips and cheese in crockpot.

2. Cover. Cook on low 8 hours.

3. Just before serving, remove chicken breasts and slice into bite-sized pieces. Stir into soup.

4. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Makes 8 servings

Husband's Grade: A++
WW PointsPlus: 5

Inspired by Fix-It and Forget-It Lightly

Tortilla Casserole

More like a bean dip than anything else, but this hit the spot for dinner. I could sit on the couch with this, a bag of tortilla chips, and just go to town! This would be a great meal for Superbowl Sunday.

What's Needed:
1 lb. ground beef, browned
1 envelope dry taco seasoning
16 oz. can fat-free refried beans
1 1/2 C. grated cheese (I used sharp cheddar or a Mexican blend), divided
bag of tortilla chips (for eating the casserole)

1. Spray the inside of your crockpot with cooking spray.

2. Spoon the mean into the crockpot. Add taco seasing and mix well.

3. Sprinkle 1 C. of cheese over the top of the meat.

4. Using a rubber spatula, scrape the beans on top of the cheese. Spread the beans out in an even layer. Be careful not to move the grated cheese while you do it.

5. Sprinkle remaining cheese on beans. Cover and cook on LOW for 3-4 hours.

Husband's Grade: A
PointsPlus: 6

Inspired by: Fix-It and Forget-It Kids Cookbook

**NOTE: The original recipe says it serves four, but I could easily see this serving at least 6. The points are calculated on 6 servings (NOT including tortilla chips).

Steak Fajitas

Yes--in the crockpot. This worked out fantastic, although a bit too wet for the tortillas. Next time, I will probably add a little less liquid.

What's Needed:
4 ribeye steaks, trimmed of all fat
15 oz. can low-sodium diced tomatoes
2 garlic cloves, minced
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1 medium onion, sliced
2 medium bell peppers (any color--I used red and yellow), julienned
1 T. parsley
12 tortillas (I prefer corn), warmed

IF WANTED:
Fat-free sour cream
Low-Sodium Salsa

1. Slice steak thinly into strips across grain. Place in crockpot.
2. Add tomatoes, garlic, cumin, chili powder, and salt.
3. Cover. Cook on LOW for 7 hours.
4. Add onions, peppers, and parsley.
5. Cover. Cook 1-2 horus longer, or until meat is tender.
6. Combine cornstarch and water until smooth. Gradually stir into crockpot.
7. Cover. Cook on HIGH 30 minutes, or until slightly thickened.

Husband's Grade: A+
PointsPlus: 3 (1/2 C. meat mixture, tortilla) Doesn't include sour cream or salsa.

Inspired by: Fix-It and Forget-It Lightly

Summer Edition: Tacos and Salsa

If you have your ground beef pre-cooked and in the freezer, the time to prepare this meal is cut in half. Prepare the salsa first so the flavors have a chance to blend together.

What's Needed:
Salsa:
2 tomatoes, diced
1/2 C. finely chopped fresh cilantro (or 1/8 C. dried cilantro)
1 red onion, finely chopped
2 T. fresh lime juice
1/4 tsp. salt and pepper

1. Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.

2. In a medium bowl, combine fresh tomatoes, cilantro, red onion, and lime juice. Season with salt and pepper.

3. Place plastic wrap over the bowl. Place in fridge until ready to use.

What's Needed:
Tacos:
4 tsp. olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
1 lb. lean ground beef
1 can diced tomatoes
1/4 tsp. salt
freshly ground pepper to taste
16 taco shells
Cheddar Cheese (optional)
Sour Cream (optional)

1. In a medium nonstick saucepan, heat the oil. Saute the onion and garlic until onion is translucent, 6-8 minutes.

2. Stir in the cumin, oregano, and paprika. Saute until fragrant, about 1 minute.

3. Add the beef and cook until no longer pink, 8-10 minutes. Add canned tomatoes, 1/4 tsp. salt and pepper. Reduce heat; simmer until thickened, about 10 minutes.

4. Taco building:
Divide beef among the taco shells. Top with lettuce, cheddar cheese, salsa, sour cream.

Husband's Grade: A
PointsPlus:
2 tacos with everything (cheddar cheese, sour cream, lettuce and salsa) 6 points
2 tacos (cheddar cheese, lettuce, and salsa only) 6 points
2 tacos (salsa and lettuce only) 3 points

Inspired by: WeightWatchers Complete New Cookbook

Summer Edition: Tamale Pie

Very quick to put together. This is one of my go-to meals when I need something in 20 minutes or less :)

What's Needed:
1 T. olive oil
1 small onion, chopped
1 lb. ground beef, cooked
1 envelope Onion Soup Mix
1 can (14.5 oz) diced tomatoes, undrained
1/2 C. water
1 Can (15 oz) red kidney beans, rinsed and drained
1 package (8.5 oz) corn muffin mix, plus ingredients to prepare mix

1. Preheat oven to 400.

2. In a medium skillet, heat olive oil over medium heat and cook onion--about 3 minutes or until tender. Stir in the pre-cooked ground beef, let heat about 5 minutes.

3. Stir in soup mix blended with tomato and water. Bring to a boil over high heat, stirring occasionally.Reduce heat to low and stir in beans. Simmer, uncovered, stirring occasionally, 10 minutes. Turn into 2 quart casserole dish.

4. Prepare corn muffin mix according to package directions. Spoon evenly over casserole.

5. Bake, uncovered, 15 minutes or until corn topping is golden and filling is hot.

Husband's Grade: A
PointsPlus: 9 points for 1/6 of the casserole

Quesadillas and Corn Salad

What I once thought was difficult will now be a go-to meal in the Garcia house when I need something quick and easy to prepare.

What's Needed:
Corn Salad:
1 C. thawed frozen corn kernels OR 3 medium ears of corn--kernels cut off the cob
1 C. thawed frozen bell pepper strips, diced OR 1/2 green bell pepper, seeded and diced
2 T. chopped fresh cilantro
2 tsp. balsamic vinegar
1/4 tsp. salt

Quesadillas:
1 1/2 C. diced cooked chicken breast (I bought a package of pre-cooked chicken)
1 C. shredded iceberg lettuce
1/2 C. thick-and-chunky salsa
6 (medium) flour tortillas
1/3 C. shredded sharp cheddar cheese

1. In a medium bowl, combine the salad ingredients. Stir well; set aside.

2. In another medium bowl, combine chicken, lettuce, and salsa. Stir well to mix.

3. Divide chicken mixture among 3 of the tortillas. Sprinkle with cheese. Top with the 3 remaining tortillas.

4. Spray a large nonstick skillet with cooking spray. One at a time, cook the quesadillas until lightly browned, 3 minutes on each side. Turn carefully with a wide spatula.

5. Cut quesadillas into quarters. Arrange 3 quarters on 4 plates. Serve with the salad on the side.

Husband's Grade: A
PointsPlus: 8 (3 quesadilla quarters and 1/2 C. salad)

Inspired by: WeightWatchers New Complete Cookbook

Arroz con Pollo

If you decide to use brown rice, make sure you add some cooking time to the end (about 15-20 minutes or so).

What's Needed:
4 tsp. olive oil
1.5 lb. chicken breast (boneless, skinless)
1 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground pepper
1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1/2 C. low-sodium chicken broth
2 T. water
2/3 C. white rice (I used brown rice--same measurement)
1/2 tsp. dried oregano
1/2 tsp. saffron
1 bay leaf
1 C. frozen green peas
1 C. roasted red peppers, chopped

1. Preheat oven to 250. Heat a large skillet over medium heat. Heat the oil.

2. Add the chicken and sprinkle with paprika, salt, and pepper. Cook, turning frequently until browned, 8-10 minutes. Put chicken into a shallow casserole dish.

3. Combine bell pepper, onion, and garlic; cook, stirring frequently, until softened (about 4-5 minutes)

4. Stir in tomatoes, broth, and water. Bring to a boil. Remove from heat.

5. STir in the rice, oregano, saffron, and bay leaf. Transfer to casserole.

6. Cover and bake 25 minutes; stir in peas and roasted peppers.

7. Cover and bake until the liquid is absorbed (this takes longer with brown rice), about 15 minutes longer. Discard bay leaf.


Husband's Grade: B
PointsPlus: 8 (for 1/4 of casserole)

Inspired by: Weight Watchers New Complete Cookbook

Summer Edition: Chicken Fajitas and Spanish Rice

Ah, yes! Summer--when I actually have time and energy to cook an actual meal. The last couple of days have been spent baking like a madwoman. I love homemade white bread, so that's what I've been supplying our family with. Consider it my contribution to the family budget and health.

Back to tonight's dinner--fajitas! These were great and easy to prepare. We used corn tortillas instead of flour.

Chicken Fajitas (can substitute steak or turkey)

What's Needed:
1 lb. boneless, skinless chicken breasts, cut into thin strips
1 T. canola oil
2 C. frozen bell pepper strips, defrosted
1 medium onion, thinkly sliced and separated into rings
1 garlic clove, minced
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. pepper
1 T. minced cilantro
1/4 C. lime juice
8 flour (or corn) tortillas (6 inches), warmed

1. In a large, nonstick skillet, saute chicken in oil for 2 minutes.

2. Add peppers, onion, garlic, salt, cumin, pepper. Cook and stir for 5 minutes or until chicken is no longer pink and peppers are crisp-tender. Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.

PointsPlus: 6 points (2 fajitas)

Spanish Rice:
What's Needed:
1 can (14.5 oz) chicken broth
1 can (14.5 oz) diced tomatoes
1 C. uncooked long grain rice
1 tsp. olive oil
1/4 tsp. oregano
1/4 tsp. garlic salt

1. In a large pan, combine all ingredients. Bring to a boil.

2. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.

Husband's Grade: A+
PointsPlus: 3 (1/4 Cup)--4 servings

Inspired by: Everyday Light Meals

Carnitas

I was introduced to carnitas by my father-in-law, who brought it home from the store one night for dinner. Turns out, this is one of my husband's favorite things, so when I stumbled across a crockpot recipe for it, I was very excited.

What's Needed:
1 2-lb. boneless pork shoulder roast
Salt
Ground black pepper
1 T. whole black peppercorns
2 tsp. cumin seeds
4 cloves garlic, minced
1 tsp. dried oregano, crushed
3 bay leaves
2 14-oz. cans chicken broth
2 T. lime juice
12 6-inch crisp corn tortillas
Your choice of salsa and sour cream

1. Sprinkle pork with salt and pepper. Place in crockpot.

2. Make a bouquet garni by cutting a 6-inch square from a double thickness of 100%-cotton cheesecloth. Place peppercorns, cumin seeds, garlic, oregano, and bay leaves in the center of the square. Bring up the corners and tie with clean 100%-cottom kitchen string (or, tie the ends of the cheesecloth together--that's what I normally do). If you don't have cheesecloth, use a coffee filter.

3. Add bouquet garni to the crockpot and pour broth over meat.

4. Cover and cook on LOW for 10-12 hours or on HIGH for 4.5-5 hours.

5. Using a slotted spatula, remove meat from slow cooker. Discart bouquet garni and cooking liquid. Using two forks, pull meat apart into shreds; discard any fat.

6. Sprinkle meat with lime juice; toss to mix. Serve with tortillas, sour cream, and salsa.

Husband's Grade: A
PointsPlus: 10 (about 5 oz. of meat and two corn tortillas)

Mexican Steak

Yummy, yummy, yummy! And not too spicey--just the way I like it. If you like spice, I'd suggest adding more chili powder and cumin. If you have a craving for Mexican, but don't have enough points for the 'real' thing, this meal should definitely satisfy!

What's Needed:
1 1/2 lb. beef flank steak
1 10 oz. can diced tomatoes
1 med. onion, chopped
2 cloves garlic, minced
1 tsp. dried oregano, crushed
1 tsp. chili powder
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper
2 small green, red, and/or yellow sweet peppers, cut into strips ( I used frozen pepper strips--turned out great!)
1 15 oz. can pinto beans, rinsed and drained
3 cups hot cooked rice

1. Trim fat from meat. Place meat in crockpot. In a bowl, stir together tomatoes, onion, garlic, oregano, chili powder, cumin, salt, and black pepper. Pour over meat.

2. Cover and cook on LOW for 7-9 hours or on HIGH 3.5-4.5 hours.

3. If using LOW, turn to HIGH. Add sweet pepper strips and pinto beans. Cover and cook for 30 minutes more. Remove meat; cool slightly. Shred or thinly slice meat across the grain.

4. To serve, spoon rice into soup bowls. Arrange meat on rice. Spoon bean mixture over meat.

Husband Rating: B+
PointsPlus 9 (4 oz. steak, 1/2 C. rice, 1 small ladle of bean mixture)