Spicy Beef Tacos

These tacos were SO delicious!! Jay found the recipe on weightwatchers.com so we thought we would give them a try. I followed the recipe to a T but you can add whatever toppings you want.

Olive Oil Cooking Spray

2 cloves minced garlic

1 lb 93% ground beef

1 1/2 t ground cumin

1 1/2 t ground coriander

3/4 t salt

1 can diced tomatoes with green chilis

corn tortillas

shredded lettuce

cheddar cheese

salsa

Coat your pan in cooking spray. Add the garlic and cook for 30 seconds. Add hamburger and brown. Add cumin, coriander, salt, and diced tomatoes. Cook until liquid is almost absorbed, about 5-6 mintues. After adding spices, start your tortillas.
Spray a cookies sheet with cooking spray. Place your tortillas on the pan and spray your tortillas with cooking spray on both sides. Place into over at 300 degrees. It took about 8-10 mintues for these to cook. You still want them to fold over.


Top with:

1/4 cup of beef on each tortilla. (that was too much beef for me, but not for Jay)

1 T. shredded cheese on each taco

2 t. salsa on each taco

1/4 c shredded lettuce


Then eat as your little heart desires.

(There was probably enough beef for 10-12 tacos.)

Spinach and Black Bean Egg Rolls

We love spinach in this house. Any time we find a recipe that has it, we jump on it. And only 147 calories a piece. Enjoy!

Ingredients:

• 2 cups corn. Canned or Frozen
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen or fresh chopped spinach, thawed and squeezed dry
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 can chopped green chilies, drained
• 4 green onions, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 20 egg roll wrappers
• Cooking spray
• Salsa and reduced-fat ranch salad dressing, optional

Directions

• In a large bowl, combine the first nine ingredients. Place 1/4 cup mixture in the center of one egg roll wrapper. Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat.
• Place seam side down on baking sheets coated with cooking spray. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Serve warm with salsa and dressing if desired. Refrigerate leftovers. Yield: 20 egg rolls.

Garlic Oven Fried Chicken

This recipe is so quick, easy and delicious.

• 1/3 c butter
• 2 T minced garlic
• 2 t garlic powder
• 1/2 t salt
• 3/4 c seasoned breadcrumbs (or plain)
• 1/2 c cheddar cheese
• 1/4 c parmesan cheese
• 1/2 t pepper
• 4 boneless chicken breasts

1. Preheat oven to 350 degrees
2. In a bowl, combine melted butter with fresh minced garlic, 1 t. garlic powder and salt.
3. In another bowl, combine bread crumbs with 1/2 c cheddar cheese, parmesan cheese, 1 t garlic powder and black powder.
4. Dip chicken in butter mixture, then breadcrumbs mixture.
5. Place in prepared pan and bake uncovered for 35-45 minutes.
6. Top with cheddar or parmesan cheese for the last 5 minutes. (optional: add marinara on top with the cheese)

Crispy Chicken with Creamy Italian Sauce

In my house, this is an all time favorite meal. It is super easy and delicious.

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

• 3 large chicken breasts
• 5 c italian breadcrumbs (or corn flakes if you like those better)
• 3/4 c flour
• 1/2 t salt
• 1/2 c milk
• 6 T olive oil
• 1 12oz package bow tie noodles

Sauce:

• 1 10oz container Philadelphia Cooking Cream (Italian Cheese and Herb flavor)
• 2 cans cream of chicken soup
• 1 C chicken broth
• 1/2 C milk

In 3 different bowls put 1. breadcrumbs 2. 1/2 t salt to 3/4 c flour 3. milk

Dredge the chicken in the flour. Put them in the freezer for 5 minutes

Start cooking the pasta

Remove chicken from the freezer and dip in milk and then the breadcrumbs

Put the oil in a hot skillet and lay each chicken piece into the oil

Cook over medium high heat for 5 minutes or until browned.

In another pan, pour in chicken brother and add the Philly Cooking Creme, cream of chicken and milk. Whisk for 3 minutes.

Slice the chicken into strips and serve over the pasta and sauce

Chicken Rollatini with Spinach alla Parmigiana

Chicken Rollatini with Spinach alla Parmigiana

• 8 thin chicken cutlets, 3 oz each
• 1/2 c whole wheat italian seasoned breadcrumbs
• 1/4 c grated parmesan cheese, divided
• 6 tablespoones egg whites
• 5 oz spinach (fresh or frozen)
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella
• olive oil
• 1 c marinara sauce

Wash chicken and season with salt and pepper. Preheat oven to 450.

Combine breadcrumbs and 2 tbsp of grated cheese in a bowl and 1/4 egg whites in another

Add 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach, 2 tbsp egg and ricotta cheese.

Lay chicken cutlets and spread 2 tbsp of spinach-cheese mixture. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture then in breadcrumbs and place seam side down in baking dish. Repeat with remaining chicken and lightly spray with olive oil.

Bake for 45-55 minutes. Remove from one hand top with sauce and cheese.

Bake until cheese is melted