BBQ Chicken Burritos

This is one of the quickest and easiest meals I have made in a long time. It is now going into heavy rotation with our busy summer schedule. I dont know if I would make it for company but it got the job done, and it was good. Great idea for a quick lunch too, or piled onto salads if you are looking to go low carb

BBQ Chicken Burritos

Slightly adapted from Eating Well Magazine

4 Servings

****4 WW Points Plus****

Ingredients

1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

1/2 cup prepared barbecue sauce (I like Stubbs brand)

1 cup canned black beans, rinsed

1/2 cup frozen corn, thawed, or canned corn, drained

1/4 cup reduced-fat sour cream

4 leaves romaine lettuce

4 10-inch whole-wheat tortillas (2 pts each)

Directions

Place a large nonstick skillet over medium-high heat.

Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine.

Cook until hot, 4 to 5 minutes.

Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito.

Slice in half diagonally and serve warm,

Golden Chicken with Refried Beans

I make this all the time, but for some reason it hasnt made it onto the blog yet. Which I realized when I went searching for it and couldnt find it. These beans are awesome....if beans can be awesome. You could use them in so many other dishes that I usually make them as a side dish for just simple tacos or tostadas.

Golden Chicken with Refried Beans

Eating Well Magazine

Ingredients

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon kosher salt
• 1 pound chicken tenders
• 3 teaspoons canola oil, divided
• 1 small onion, chopped
• 1 jalapeno pepper, chopped** I dont always use, dont really need it**
• 2 15-ounce cans white beans, rinsed
• 3/4 cup canned diced tomatoes with green chiles, or tomato salsa**I use Mild Rotel and its just spicy enough**
• 1/4 cup shredded Monterey Jack or Cheddar cheese

Preparation

1. Combine cumin, coriander, pepper and salt in a medium bowl. Add chicken and toss to coat.
2. Heat 2 teaspoons oil in a large nonstick skillet or grill pan over medium-high heat. Add the chicken and saute/grill until golden brown and just cooked through, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm.
3. Reduce heat to medium and add the remaining 1 teaspoon oil to the pan. Add onion and jalapeno and cook until beginning to soften, 1 to 2 minutes. Add beans, tomatoes (or salsa) and any accumulated juices from the chicken; cook, stirring often, until heated through, about 3 minutes. Transfer the bean mixture to a medium bowl and mash with a potato masher until creamy but still slightly chunky. Stir in cheese. Serve with the chicken.hI added some chopped Avocado, Corn and Tomato with a few squirts of lime and a pinch of salt. I took a corn tortilla and sprayed it with Pam and then warmed it until slightly crisp in my non-stick pan.

VERDICT: Make these beans!!!! I love them. You could eat them with chips they are so yummy. Its great to be able to make them yourself and keep them healthier then eating them from a can or making them full of fat. The chicken is good too, but the beans are the star of the show for sure

CHINESE CHICKEN NOODLE SALAD

The sun was out AGAIN!!!
So it was the perfect night for a light and tasty salad that has become a favorite in my kitchen. I do cut some corners and changed it from the original but I think I probably made it better. To answer some questions I have gotten from those who kindly check out my blog--Yes I do take the pictures myself, I only make one plate look pretty and that's usually the one I eat. Doug gets his thrown on a different plate. Oh, I bought a few single colored plates to take the pictures, so no I dont have 4 sets of dishes and I bought some new ones today at Marshall's so hopefully it wont get boring and my favorite...yes if you would like to be invited for dinner just let me know when and what I can make you :)
CHINESE CHICKEN NOODLE SALAD
inspired by a recipe of the same name from Eating Well Magazine May/June 2009

INGREDIENTS
1 3-ounce package low-fat ramen-noodle soup mix
1/4 cup sliced almonds
1 tablespoon sesame seeds
1 1/2 teaspoons canola oil

3 tablespoons orange juice
3 tablespoons cider vinegar
5 teaspoons reduced-sodium soy sauce
5 teaspoons sugar
3/4 teaspoon toasted sesame oil

2 cups shredded cooked chicken breast
1/2 cups shredded green cabbage or packaged cole-slaw mixture
2 cups baby romaine or mixed greens
1 medium carrot, shredded
3 scallions, chopped

1. Preheat oven to 350°F.

2. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 5 minutes. Stir, then bake until the noodles are golden brown, about 2-3 minutes more. *****You MUST watch this closely. Depending on the heat of your oven they might brown in 5 minutes. I have burned it twice so its very easy to go from just barely golden to burnt. I strongly recommend buying more then one pack of ramen just in case the 1st time you make it. If they weren't so good in the salad I would say forget it, but they make a nice crunch so you cant leave them out.
Let cool on the pan on a wire rack.

3. Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.

4. Just before serving, combine the shredded chicken, cabbage, greens, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well. Can actually be dressed ahead of time, I think it gets better if it sits a bit

VERDICT:

OK so I have to say it, I love this salad. I could easily eat it for lunch or dinner 3-4 times a week. The original version poached chicken in ginger but I don't think the salad lacks flavor by skipping that step. I like salads because they are quick & easy and I think that just adds another step that I don't have time for. The original recipe also doesn't add the greens and has more cabbage but I think that is too much cabbage for one salad and the extra greens don't add any calories but makes it a bigger dinner salad. Maybe someday I will try the original version but I think its perfect the way I make it.