1 cup black beans drained and rinsed
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7 ounces romaine lettuce
1 cup diced tomatoes

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1 cup reduced fat cheddar cheese shredded
1/4 cup chile peppers
1/4 cups reduced fat sour cream
1 cup salsa
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40 corn tortilla chips baked

Directions

Mix all ingredients except salsa and chips in a large salad bowl.

Toss to mix well.

Add salsa and toss again.

Serve on bed of tortilla chips.

Makes 4 servings

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Ingredients

1/4 cup fresh lime juice
2 Tbsp olive oil
2 Tbsp water
1/2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp table salt

1/2 tsp hot pepper sauce
4 cup romaine lettuce, shredded
8 oz deli-style roast beef, cut in strips
1 medium avocado, diced
1 cup tomato(es), diced
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3/4 cup cilantro, leaves, roughly chopped
3/4 cup onion(s), sweet, sliced

4 medium whole wheat tortilla, warmed (about 6 inches each)

Directions

Whisk lime juice, oil, water, garlic, cumin, salt and hot pepper sauce together in a medium bowl until blended; remove 1/3 cup of dressing and set aside.

Add lettuce to bowl and toss to coat. Line a serving platter with the dressed lettuce.

Add reserved dressing, roast beef, avocado, tomatoes, beans, cilantro and onion to bowl; toss to mix and coat. Mound beef mixture over lettuce and serve with tortillas. Yields about 1 1/2 cups of beef mixture, 1 cup of lettuce and 1 tortilla per serving.

POINTS Value: 9

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Servings: 4
Preparation Time: 25 min

]]> http://sizzlinchef.com/weight-watchers/mexican-beef-salad.html/feed 0 http://sizzlinchef.com/mexican/holiday-burritos.html http://sizzlinchef.com/mexican/holiday-burritos.html#comments Wed, 17 Dec 2008 14:15:03 +0000 ken http://sizzlinchef.com/?p=893 Ingredients

1/4 cup chopped onion
1/2 cup butter
2 pounds red potatoes, cut into 1/2 inch cubes

12 eggs, lightly beaten
1 teaspoon garlic salt
1 teaspoon salt
1/2 teaspoon pepper
2 to 3 cans (4 ounces each) chopped green chilies, drained
12 flour tortillas (8 inches), warmed
2 cups (8 ounces) shredded cheddar cheese

Directions

In a large skillet, saute onion in butter until tender. Add the potatoes; cover and cook for 15-20 minutes or until tender. In a large bowl, combine the eggs, garlic salt, salt and pepper; pour over potatoes. Cook and stir over medium heat until the eggs are completely set. Stir in chilies.

Fill each tortilla with about 3/4 cup of the egg mixture and 2 heaping tablespoons of the cheese; roll up tightly. Serve immediately.

Makes 12 burritos

]]> http://sizzlinchef.com/mexican/holiday-burritos.html/feed 0 http://sizzlinchef.com/chicken/salsa-chicken.html http://sizzlinchef.com/chicken/salsa-chicken.html#comments Sat, 13 Dec 2008 11:18:35 +0000 ken http://sizzlinchef.com/?p=639 Someone gave me this recipe a few years back and it’s become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick!

Ingredients


4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese

2 tablespoons sour cream (optional)

Directions

Preheat oven to 375 degrees F (190 degrees C)

Place chicken breasts in a lightly greased 9×13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.

Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve

Makes 4 servings
Prep Time: 5 Minutes
Cook Time: 40 Minutes

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* Recipes below

Citrus Vinaigrette
2 Tbsp olive oil
2/3-cup rice wine vinegar
1/3 cup orange juice
1 Tbsp. Dijon mustard
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1 tsp honey
2 tsp minced garlic
1 Tbsp. minced shallots
1/2 tsp Creole seasoning
2 Tbsp chopped fresh cilantro

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Tomato Salsa
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1 1/2 lbs. plum tomatoes, seeded and diced
1/2 cup finely diced red onion
2 cloves garlic, minced
2 Tbsp chopped fresh cilantro
1 fresh jalapeno (about 2 tsp.), stemmed and finely diced
1 tsp. Creole seasoning blend
Kosher salt, to taste
Juice of one lime
2 Tbs. extra virgin olive oil

Chimichurri Sauce
3/4 cup extra virgin olive oil
1/3 cup rice wine vinegar
1/2 cup fresh squeezed lemon juice
2 tsp kosher salt
1/2 tsp black pepper
1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced
1/2 bunch (1/2 ounce) cilantro, stemmed and minced
1/2 tsp dried oregano
Scallion tops, thinly sliced
4 tsp minced garlic

Directions

Preheat oven to 375 degrees.

Season fish fillets on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145 degrees. Remove from grill.

While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.

Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound one-fourth of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix.

When done, place grilled fish on top of salad and drizzle with chimichurri sauce. Top with avocado fan, and garnish plate with lemon and lime wedges.

Citrus Vinaigrette
Mix all ingredients together. Refrigerate. Makes 12 servings, 2 tbsp each

Tomato Salsa
Mix all ingredients together. Refrigerate.

Chimichurri Sauce
Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended.

Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days.

Makes 1 1/2 cups.

Ingredients

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3 red apples, unpeeled, cored, cut into matchsticks
2 Tbsp fresh lime juice
1 medium jicama, cut into matchsticks
1 small red onion, diced
1/2 cup orange juice
2 Tbsp cider vinegar
2 tbsp brown sugar
1/4 cup chopped fresh mint Lettuce leaves

Directions

Combine apples, jicama and onion.

For dressing, whisk orange juice, lime juice, cider vinegar and brown sugar together until sugar dissolves.

Pour dressing over apple mixture; toss to coat.

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Add mint and toss to mix. Serve in lettuce-lined bowl and garnish with mint leaves and lemon and lime slices, if desired.

Makes 4 servings

• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chilies
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Directions

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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

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Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Makes 4 servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes

Ingredients

4 ripe avocados, peeled, seeded
1 tsp ground cumin
1 ripe, medium Roma tomato, seeded, diced

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1/2 Cup minced sweet white onion
2 serrano chilies, seeded, minced
1/4 Cup chopped cilantro leaves
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Hot pepper sauce, sea salt, white pepper to taste

Directions

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Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently – leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Makes 24 servings

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Ingredients

1 can (16 oz) Refried Beans
1 can (15 oz) black beans, drained
1 package (1.25 oz) Taco Seasoning Mix
1/2 cup sour cream
1 cup salsa
1 can (4 oz) Diced Green Chiles
2 to 3 tablespoons Diced Jalapeños
1 cup shredded cheddar cheese
2 large green onions, sliced
1 package tortilla chips

Directions

Preheat oven to 375F.

Combine refried beans, black beans and seasoning mix in medium bowl. Spread bean mixture in ungreased 8-inch-square baking dish.

Spread sour cream over bean mixture. Top with salsa, chilies, jalapenos and cheese; cover.

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Bake for 20 minutes. Uncover; bake for an additional 10 minutes or until cheese is melted and dip is bubbly. Garnish with green onions. Serve with chips.

Note
Makes 10 servings
Prep Time: 10 minutes
Cook Time: 30 minutes

16 oz tortilla chips

1 can (4-oz) diced green chilies
1/3 cup sliced green onions

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1 cup salsa
8 oz guacamole
8 oz sour cream
1 package (1.25-oz) taco seasoning mix
1 can (16-oz) refried beans

Directions

Combine beans and seasoning mix in a small bowl. Spread over bottom of 8-inch-square baking dish. Layer sour cream, guacamole, cheese, salsa, chiles and green onions.

Serve with chips.

Makes 12 servings
Prep Time: 15 minutes