Chik'n Tortilla Casserole

Ingredients

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup

1 can (4.5 oz) chopped green chiles

1 container (8 oz) fat-free sour cream

1/2 cup fat-free (skim) milk

1 1/2 teaspoons chili powder

1/2 teaspoon ground cumin

2 1/2 cups shredded cooked chicken breast

8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces

1 medium green bell pepper, chopped (1 cup)

1 large tomato, chopped (1 cup)

1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.

2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Source

Chik'n Taco Casserole

Ingredients Nonstick cooking spray
1	pkg. Morningstar Farms Chik'n strips
2	cloves garlic, minced
1	teaspoon chili powder
2	teaspoons canola oil
1	medium onion, halved and thinly sliced
1	medium red or green sweet pepper, seeded and chopped
1	10-ounce package frozen chopped spinach, thawed and squeezed dry
1-1/2	cups purchased salsa
4	6-inch corn tortillas, coarsely torn
3	ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
1/2	cup cherry tomatoes, chopped (optional)
1/2	of an avocado, pitted, peeled, and chopped (optional)
	Fresh cilantro leaves (optional)

1. Preheat oven to 350°F. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium-high heat. In a medium bowl, toss together chik'n, garlic, and chili powder. Add to hot skillet.

2. Pour oil into hot skillet. Add onion and sweet pepper. Cook over medium heat about 5 minutes or until tender, stirring occasionally. Stir in spinach.

3. Coat a 2-quart square baking dish with cooking spray. Spread about 1/2 cup of the salsa into the bottom of the baking dish. Top with half of the tortilla pieces, half of the chik'n mixture, and half of the vegetable mixture. Pour half of the remaining salsa over the vegetables and top with half of the cheese. Repeat layers once, except do not top with the remaining cheese.

4. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 5 minutes before serving. If desired, garnish with cherry tomatoes, chopped avocado, and/or fresh cilantro.

Source

Southwest Spaghetti Squash

Ingredients

• 1 spaghetti squash (3 pounds)
• 1 (14 ounce) can Mexican-style tomatoes, undrained
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (14 ounce) can corn, drained and rinsed
• 1 (2-4 ounce) can green chilis
  
• 3/4 cup monterey jack cheese, divided
• 1/4 cup cilantro, finely chopped
• 1 teaspoon ground cumin
• 3-5 cloves garlic, minced
• 1/4 teaspoon sea salt
  
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 350°F.
2. Cut squash in half lengthwise. Remove and discard seeds.
3. Place squash, cut side down, in greased baking pan.
4. Bake 45 minutes to 1 hour or until just tender.
5. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
6. Add remaining ingredients and 1/2 cup cheese; toss well.
7. Spray 1 1/2 quart casserole with nonstick cooking spray.
8. Spoon mixture into casserole.
9. Sprinkle with remaining 1/4 cup cheese.
10. Bake uncovered, 30 to 35 minutes or until heated through. Serve immediately.

Serve with fresh salsa, sour cream, and cornbread.

Source

Black Bean Tortilla Bake

Ingredients

• 1 garlic cloves, minced

• 1/2 cup chopped onions

• 1 cup chopped tomatoes

• 1/2 cup chopped green onions

• 1/2 teaspoon chili powder

• 2 teaspoons cumin powder

• 1 (8 ounce) cans tomato sauce

• 1 (16 ounce) cans black beans, rinsed and drained

• 1 tablespoon chopped cilantro

• salt and pepper

• 12 soft corn tortillas

• 8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons ( I used fat free)

Directions

1. Preheat oven to 350* F.
2. Spray a large skillet with cooking spray.
3. Add garlic, onions, tomato, green onion, cumin, and chili powder.
4. Cook on medium heat until onion is tender.
5. Add tomato sauce and cook 5 minutes more.
6. Stir in beans, cilantro, salt and pepper.
7. Spray a 9 inch square baking dish with cooking spray.
8. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
9. Top with reserved 2 tablespoons of cheese.

Source

Chik'n Enchilada Casserole

1 pkg. Morningstar Farms Chik’n strips

½ medium red bell pepper, finely chopped

¼ teaspoon ground cumin

1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

¼ cup uncooked instant brown rice

1 oz fat-free cream cheese, cut into cubes

3 tablespoons refried beans (from 16-oz can)

4 corn tortillas (6 inch)

1/3 cup shredded reduced-fat mild Cheddar cheese

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until bell pepper is crisp-tender. Sprinkle with cumin.

2. Stir in soup and chik'n. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

3. Stir cream cheese into mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Source

Portabella Fajitas

Ingredients

• 2 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 3 medium portobello mushrooms
• 1 red and/or yellow sweet pepper, quartered
• 8 6- to 7-inch flour tortillas (soft taco or fajita size)
• 2 medium avocados, halved, seeded, and peeled
• 1/4 cup light mayonnaise
• 1 tsp. chili powder
• Salsa Verde
• Fresh Cilantro sprigs
• Lime wedges

Directions

1. In a small bowl combine olive oil, salt, and pepper.

2. Brush the portobello mushrooms and sweet pepper with the olive oil mixture. Stack tortillas and wrap in foil.

3. For a charcoal grill, place the portobellos, pepper quarters, and foil packet on the rack of an uncovered grill directly over medium coals. Grill 8 to 10 minutes or until tender, turning once halfway through grilling time. (For a gas grill, preheat grill. Reduce heat the medium. Place portobellos, pepper quarters, and foil packet on a grill rack over heat. Cover and grill as above.)

4. Slice portobello and sweet pepper into strips. In a medium bowl, mash one of the avocados; stir in mayonnaise and chili powder. Season to taste with salt and pepper. Slice remaining avocado. Serve sweet pepper, portabello and sliced avocado on tortillas. Top with mayonnaise mixture. Makes 4 servings.

source

Mexican Polenta Pie

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 1 medium green sweet pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 pound veggie crumbles
  
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 15-ounce can black beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes, undrained
• 1 cup bottled salsa
• 2 16-ounce tubes refrigerated cooked polenta
• 2 cups shredded Monterey Jack cheese
• 2/3 cup chopped fresh tomato
• 1/4 cup snipped fresh cilantro

Directions

1. Preheat oven to 375 degree F. In a 12-inch skillet cook onion, sweet pepper, and garlic in 1 tablespoon hot oil until tender. Add veggie crumbles, chili powder, cumin, and cayenne. Add beans, undrained canned tomatoes, and salsa. Bring to boiling; reduce heat. Simmer gently, uncovered, 15 minutes.

2. Meanwhile, grease a 3-quart rectangular baking dish with the remaining 1 tablespoon oil. Cut 1 tube of polenta into 1/2-inch cubes and press evenly into prepared baking dish. Halve remaining polenta lengthwise and cut into 1/2-inch-thick slices; set aside. Sprinkle 1 cup of the cheese over polenta in dish. Top with mixture. Arrange sliced polenta on top; sprinkle with remaining cheese and fresh tomato. Bake, uncovered, for 35 minutes or until bubbly. Sprinkle with cilantro. Let stand 15 to 20 minutes before serving. Makes 12 servings.

Source

Cowboy Caviar

Ingredients

• 15 ½ oz can black-eyed peas, rinsed
• 15 ½ oz can corn, rinsed
• 15 ½ oz can white hominy, rinsed
• 1 4 oz can green chilies
• 1 cup fat free or light Italian dressing
  
• 2 medium tomatoes, diced
• 1 medium red onion, chopped
  
• 1/4 - 1/3 cup chopped fresh cilantro, to taste
  
• ¾ tsp sea salt
• ½ tsp black pepper
• 1/2 tsp cumin
• 1 tsp Ms. Dash Fiesta Lime seasoning
• 1 tsp chili powder
• 2 large orange or red peppers, diced
  

Combine all ingredients in a large bowl. Gently toss to combine. Chill for 30 minutes to 1 hour. Serve over greens as a salad or with chips for dipping.

Black Bean Empanadas

1 can black beans
1 16 oz roll of buttermilk biscuits
1 4oz can of green chiles
1 tsp cumin
1 cup shredded Mexican cheese

1. Heat oven to 375°F. Drain chiles and combine all ingredients.
2. Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Spoon black bean mixture evenly onto half of each biscuit round. Top each with 2 tablespoons cheese. Fold dough over filling; press edges to seal. Place on ungreased large cookie sheet.
3. Bake at 375°F. for 12 to 17 minutes or until golden brown. Serve with avocado and salsa.
   

Black Bean Cakes

Ingredients
1-1/2 cups prepared salsa
1 jalapeño pepper
2 15-oz. cans black beans, rinsed and drained
1 8.5-oz. pkg. corn muffin mix
2-1/2 tsp. chili powder
2 Tbsp. olive oil
1/2 cup sour cream
1/2 tsp. chili powder
Directions
1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeño; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeño.
2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeño, and seasoned sour cream. Makes 4 (2-cake) servings.

Recipe by Patrician1972

Mexican Pasta Skillet

1	16 oz. pkg of veggie crumbles
1	jar (16 oz) Muir Glen® organic mild salsa
1	cup Muir Glen® organic tomato sauce (from 15-oz can)
1 1/2	cups water
2	cups uncooked regular or multigrain elbow macaroni
1	cup Green Giant® Niblets® frozen corn
1/2	cup shredded reduced-fat sharp Cheddar cheese (2 oz)

1.	In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2.	Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
3.	Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

from Eat Better America

Cilantro Lime Rice

from Paige

Ingredients:

Drizzle of oil or pat of butter

1 cup basmati rice (or long grained white rice)

1 2/3 cup water

1 bay leaf

salt

small bunch of cilantro

1 lime

Instructions:

Melt some oil or butter in a saucepan over low heat. Stir in rice. Add water and salt and bay leaf, bring to a full rolling boil. At boiling, cover and turn down to a simmer over low heat about 10-15 minutes. Fluff with fork. Drizzle with some oil of your choice. Mix in juice from 1 lime and cilantro. Serve.

Chik'n and Green Chili Enchiladas

This is one of my current FAVORITES!
8 flour tortillas
1 pkg. Morningstar Farms Chik'n strips (1 2/3 cup cooked chicken breast), finely chopped
3 cups shredded Monterey Jack cheese or white Mexican blend
1 can of green enchilada sauce
1 4oz can of chopped green chilies
¼ cup sour cream
1/4 cup fresh cilantro, chopped
Salsa verde to serve

Mix chik'n, 1.5 cups cheese, cilantro and chopped green chilies in bowl. Mix enchilada sauce and sour cream. Spread ½ cup on bottom of baking dish.

Spoon ½ cup mixture down center of each tortilla. Roll up to close. Set enchiladas, seam down, in baking dish. Pour remaining sauce mixture over the enchiladas. Cover with foil and bake 15 minutes at 425. Uncover and sprinkle with remaining cheese. Bake 8 minutes until cheese melts. Serve with sour cream, salsa verde, and extra cilantro.