Corn Salsa/ Salad
I got the basic recipe for this from the cook book by Weight Watchers -Dining with the Duchess, then tweeked it some.
This is a very colorful side dish with a fresh robust flavor. I served it with Tamales I got from the schwann man.
Easy, fast, impressive lunch.
1.5 cups frozen corn kernels thawed
1 tomato, chopped small
1 red onion, chopped small
1 can kidney beans, rinsed
1.5 Tablespoon fresh cilantro, chopped fine
1 Tablespoon lime juice
1/2 teaspoon salt
In a large bowl, combine all ingredients, mix well. Refrigerate, covered until flavors blend. 1 hour will do.
makes 5 cups each cup is 1 POINT each cup.
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zippy taco salad dressing
2 Cups fat free sour cream (6T=1 POINT)
2 Cups salsa, your choice (free)
blend the two ingredients... chill and serve.
makes 4 cups each 1/2 cup is 1 POINT
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CHILI WITH BEANS
2 pounds lean hamburger - 32
1/2 cup dry chopped onion - 2
2 teaspoon chopped garlic
1 ( 7 oz) can chopped mild green chilies
4 teaspoons salt
2 teaspoons cumin
1 teaspoon black pepper
4 (16 oz) canned tomatoes
2 bay leafs
2/3 cup mild chili powder
2 (16 oz) bags red beans soaked - 26
3 cups water
soak red beans in water overnight. cook hamburger with first 6 ingredients till crumbly and no more pink is visible. add remaining ingredients and simmer 3 hours till beans are tender. makes 36 cups - 2 POINTS per cup Add all other ingredients simmer covered 4-5 hours
Makes 28 cups. 2 POINTS per Cup
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ENCHILADAS
medium CAN sliced olives
7 oz can green chilies
1 lg. onion chopped
1 lb. lean hamburger
16 OZ jack cheese
16 OZ cheddar cheese
36 small 98% fat free tortillas
divide meat mix among tortillas pour enchilada sauce inside and over top. bake @ 325 for 1 hour. makes 36 enchiladas. 1/4 c filling each
4 POINTS EACH
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TACO MEAT BLEND
16 oz LEAN HAMBURGER
1 can TACO BELL VEGETARIAN BEANS
MAKES 4 1/4 CUPS
5 POINTS PER CUP
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QUESADILLA
2 small 98% fat free tortillas
1 Slice fat free jack or cheddar
1 tablespoon diced chilies
COOKING SPRAY
put cheese and chilies between tortillas brown in skillet sprayed with cooking spray.
3 POINTS EACH
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VEGETARIAN CHILI BEANS
2 BAG red beans - 26
1 LG. CAN pic ante V-8
2 CANS diced green chilies
1 LG. onion, chopped
1/4C chili powder
soak the beans overnight, drain. put all ingredients in large pot simmer 4-5 hr..
4 POINTS PER CUP
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PORK ROAST ENCHILADA
21 oz cooked Kirkland pork roast
3 cups imitation cheddar
can diced green chilies
1 jar mild salsa
20 fat free fahita size tortilla
2 pkg enchilada sauce mix
mix filling add 1 cup enchilada sauce. fill each tortilla with 1/3 cup filling. put in baking dish cover with enchilada sauce. bake 350 1 hour.
2 points each
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MEXICAN PORK ROAST
16 OZ fat free refried beans
16 OZ mild salsa
1- 3 lb Kirkland pork loin
19 OZ enchilada sauce
mix beans and salsa. put in baking bag. place roast on top pour enchilada sauce over roast bake at 350 for 2 hours
pork 2 oz 1 point---beans 1 pt per cup
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CHILI MAC
21 OZ extra lean ground beef
4 oz can diced green chilies
14 1/2 oz salsa with cilantro
3-14 1/2 oz cans stewed tomatoes
15 oz can tomato sauce
1 small can tomato paste
1 lg. onion
1/3c chili powder
1 tablespoon pepper
32 oz macaroni product
BROWN GROUND BEEF. ADD ALL OTHER INGREDIENTS, BUT NOT GNOCCHI. SIMMER 45 MINUETS WITH LID ON.
COOK GNOCCHI. RINSE IN COLD WATER, PUT PASTA IN LARGE BOWL, ADD SAUCE, MIX WELL, BEING CAREFUL NOT TO TEAR PASTA. SERVE. MAKES 18 CUPS WHEN HOT. 301 CALORIES EACH. WHEN LEFT TO COOL, THEN TOSSED LOOSE,
MAKES 24 CUPS
6 POINTS PER CUP
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TAMALE PIE
1 lb. lean lean hamburger (16)
1 (8oz) can tomato sauce (0)
2 tablespoon taco seasoning (0)
2 cups corn (4)
3/4 cup corn meal (6)
brown hamburger. combine with tomato sauce taco mix 1 cup water and corn sprinkle corn meal over top sprinkle with water. cover and bake 1/2 hour at 425.
total recipie is 26 POINTS soyour points will depend on how you divy it up.
if you serve 4 people 1/4 each each serving will be 6.5 POINTS
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SPANISH RICE CASSEROLE
Kirkland lean hamburger 16 oz
diced green chilies 4 oz can
frozen corn 4 cups
14 oz can diced tomatoes 1
1 can red kidney beans
water 2 cups
near east Spanish rice 2 boxes
brown hamburger in large pot. add chilies corn,tomatoes, kidney beans, and water. bring to boil, add seasoning packets and rice. cook on low 25 minutes and serve.
makes 12 cups 4 points per cup
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3 BEAN ENCHILADA --even my hubby who hates vegetarian things loves these
1 1/2 cups drained canned Kidney beans
1 1/2 cups drained navy beans
1 1/2 cups drained canned pinto beans
1/2 chopped onion
1/4 cup vegetable broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, crushed
1 (4-ounce) can chopped green chilies, undrained
2 (10 - ounce) cans enchilada sauce
12 (6-inch) corn tortillas
cooking spray
1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
1. Preheat oven to 350 degrees
2. place first 10 ingredients in a food processor; process 5 seconds or until mixture is chunky. I used a potato mashed and did this by hand.
3. Pour 1 can enchilada sauce in a medium skillet. place over medium heat, heat till warm. Working with one tortilla at a time, dip each tortilla into sauce. after removing from sauce spoon on 1/3 cup bean mixture down the center of the tortilla, and roll up. place enchiladas seam side down in 13x9 baking dish coated with cooking spray. Pour remaining can of enchilada sauce over enchiladas; cover and bake for 20 minutes. uncover; sprinkle with cheese, and bake and additional 5 minutes.
Makes 6 servings (2 enchiladas per serving) -- 6 POINTS each serving
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