Mexican Meat Pie
1 lb lean ground beef, 95% fat free
1/4 c. salsa
2 TB diced onion
1 dash salt
Dash garlic powder
2 TB chili powder
2 eggs, divided
1/2 box Jiffy cornbread mix
1/4 c. water
Preheat oven to 350*. In medium bowl, combine ground beef, salsa, onion, salt, garlic powder, chili powder and 1 egg. Spray pie plate with cooking spray. Pat meat mixture into pie plate. In medium bowl, combine 1/2 box of Jiffy cornbread mix, 1/4 cup water and 1 egg. Pour cornbread mixture over meat. Bake 1 hour or until cornbread is browned.
Yield: 6 servings. Per serving= 313 Calories; 20g Fat (57.7% calories from fat); 17g Protein; 16g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 398mg Sodium.
They were good, but not so much so that I would make them again.
Buffalo Chicken Enchiladas
3 c. shredded rotisserie chicken
10 oz enchilada sauce
1/4 c. Wing sauce
1 c. shredded reduced fat cheese, divided
12 corn tortillas
10 3/4 oz can cream of celery soup, reduced fat
1/3 c. fat free blue cheese dressing
1/4 tsp chili powder
Preheat oven to 350*. In a large glass bowl, combine chicken, enchilada sauce and wing sauce. Stir in 2/3 cup cheese. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in 13×9 pan (sprayed with cooking spray), seam side down. In a small bowl, mix soup and dressing; pour over enchiladas. Sprinkle with remaining cheese and chili powder. Bake uncovered 25-30 minutes.
Yield: 6 servings. Per serving (2 enchiladas)= 401 Calories; 15g Fat (32.5% calories from fat); 32g Protein; 37g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 1116mg Sodium.
Those green chilies may make your nose run. I also added a couple of tablespoons of diced tamed jalapenos, but you wouldn’t have to.
Southwest Chicken Pasta for 2
1 c. cooked chicken breast, diced
5 oz tomatoes w/ green chilies, undrained
7 oz black beans, rinsed & drained
3 oz Smart Taste rotini pasta, uncooked
1 c. water
2 wedges Laughing Cow Queso Chipotle cheese
Combine all ingredients in medium sauce pan. Bring to a boil then reduce heat, cover and simmer 10 minutes. Stir, turn stove off and let it sit until pasta is cooked.
Yield: 2 servings. Per serving= 481 Calories; 14g Fat (26.0% calories from fat); 42g Protein; 48g Carbohydrate; 11g Dietary Fiber; 94mg Cholesterol; 867mg Sodium
A nice easy slow cooker soup.
Refried Bean Chili
8 oz ground beef, 92% fat free
2 TB diced onion
12 oz salsa
12 oz Miller 55 beer
15 oz Ranch-style beans, undrained
1 TB chili powder
2 tsp cumin
1 tsp smoked paprika
1 TB lime juice
Cook ground beef and onion, drain and add to 3 quart slow cooker. Add all remaining ingredients and cook on high 3 to 4 hours or on low 6 to 8 hours.
Yield: 5 servings. Per serving= 203 Calories; 6g Fat (29.5% calories from fat); 14g Protein; 20g Carbohydrate; 6g Dietary Fiber; 28mg Cholesterol; 732mg Sodium
Cheesy Chicken Enchilada Soup
10 ¾ oz fiesta cheddar soup
1 (10 oz) can Old El Paso enchilada sauce
15 oz can black beans or pinto beans
8.5 oz can corn
1 c. cooked chicken breast
Combine all ingredients in 2 quart slow cooker. Cook on high 4 to 5 hours.
Yield: 4 servings. Per serving (1 cup)= 332 Calories; 11g Fat (28.7% calories from fat); 24g Protein; 36g Carbohydrate; 5g Dietary Fiber; 58mg Cholesterol; 1599mg Sodium.