Creed's Five Minute Fried Rice
Ingredients:
Microwavable brown rice
Microscrambled eggs
Directions:
Microwave brown rice and eggs as directed on the packages. Combine and viola!
Microwavable brown rice
Microscrambled eggs
Directions:
Microwave brown rice and eggs as directed on the packages. Combine and viola!
Black Bean Chicken Tacos
Ingredients:
1 lb. ground chicken
1 package low sodium taco seasoning, reserve 2 tsp.
1/2 of large onion, diced
1 can black beans, drained and rinsed
1 cup salsa
8 low-carb, low-calorie tortillas
Jalapenos (optional)
Low-fat colby jack shredded cheese (optional)
Directions:
Brown chicken until fully cooked. Add taco seasoning with 2 TBSP of water and heat. Remove chicken from skillet and put in a bowl. In the same skillet (without washing it), heat onion, black beans, and 2 tsp. of taco seasoning until onions and beans are cooked through. In each tortilla put 2 TBSP chicken, top with bean/onion mix, salsa, jalapenos, and a pinch of cheese. Roll and add to a greased oven pan. Bake 20-23 minutes at 365 degrees until the edges of the tortillas are slightly brown.
1 lb. ground chicken
1 package low sodium taco seasoning, reserve 2 tsp.
1/2 of large onion, diced
1 can black beans, drained and rinsed
1 cup salsa
8 low-carb, low-calorie tortillas
Jalapenos (optional)
Low-fat colby jack shredded cheese (optional)
Directions:
Brown chicken until fully cooked. Add taco seasoning with 2 TBSP of water and heat. Remove chicken from skillet and put in a bowl. In the same skillet (without washing it), heat onion, black beans, and 2 tsp. of taco seasoning until onions and beans are cooked through. In each tortilla put 2 TBSP chicken, top with bean/onion mix, salsa, jalapenos, and a pinch of cheese. Roll and add to a greased oven pan. Bake 20-23 minutes at 365 degrees until the edges of the tortillas are slightly brown.
Taco Bake
Ingredients:
2 ounces Tortilla Chips (about 24)
1 Tbs. chili Oil (or olive oil and red pepper flakes)
1 onion, chopped
2 cloves garlic, minced
1 pound ground chicken
2 Tbs. taco seasoning
1 can black beans, drained
1 cup hot salsa
1 cup shredded reduced fat cheddar cheese
Optional: Other toppings such as jalapeños, olives, etc.
Directions:
Heat oven to 350. Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens. Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalapeños or other toppings that you want to be cooked. Bake for 20 minutes or until cheese is melted.
2 ounces Tortilla Chips (about 24)
1 Tbs. chili Oil (or olive oil and red pepper flakes)
1 onion, chopped
2 cloves garlic, minced
1 pound ground chicken
2 Tbs. taco seasoning
1 can black beans, drained
1 cup hot salsa
1 cup shredded reduced fat cheddar cheese
Optional: Other toppings such as jalapeños, olives, etc.
Directions:
Heat oven to 350. Heat oil in a large skillet. Add the onion and garlic and sautee until soft. Add meat and taco seasoning. Cook, breaking up meat with a spatula, for about 5 minutes. Add beans and salsa. Mix well and continue to cook until salsa thickens. Line the bottom of a large baking dish with tortilla chips, pressing down on them lightly to break them into bite-sized pieces. Spread the meat and bean mixture over the chips and top with cheese. Add sliced jalapeños or other toppings that you want to be cooked. Bake for 20 minutes or until cheese is melted.
Oven Baked Fajitas
Submitted by Meghan Sullivan
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Crock Pot Chicken Enchiladas
Ingredients
3 Chicken Breasts (boneless, skinless)
1 large (28 oz) can Enchilada sauce
1 onion, chopped
1 can chopped black olives
1 bell pepper, chopped
1 can black beans, drained and rinsed
3/4 cup fat free shredded cheese
Whole wheat Corn or flour tortillas for serving
Directions
Add all ingredients into the crock pot. Cook on low for 6 hours or high for 4 hours. Shred chicken in crock pot once done. Serve in tortillas.
3 Chicken Breasts (boneless, skinless)
1 large (28 oz) can Enchilada sauce
1 onion, chopped
1 can chopped black olives
1 bell pepper, chopped
1 can black beans, drained and rinsed
3/4 cup fat free shredded cheese
Whole wheat Corn or flour tortillas for serving
Directions
Add all ingredients into the crock pot. Cook on low for 6 hours or high for 4 hours. Shred chicken in crock pot once done. Serve in tortillas.
Cheese Enchiladas
Submitted by Meghan Sullivan
Ingredients:
1 pkg. (8 oz.) Fat Free Cream Cheese, softened
1 pkg. (7 oz.) Fat-Free Cheddar Cheese
2 green onions, sliced
6 whole-wheat flour tortillas (6 inch)
1 cup salsa
Directions:
Beat cream cheese in small bowl with mixer until creamy. Add 1 cup Cheddar and onions; mix well. Spread down centers of tortillas; roll up. Place, seam-sides down, in 11x7-inch baking dish; top with salsa. Cover. Bake 20 to 25 min. or until heated through. Sprinkle with remaining cheddar.
Ingredients:
1 pkg. (8 oz.) Fat Free Cream Cheese, softened
1 pkg. (7 oz.) Fat-Free Cheddar Cheese
2 green onions, sliced
6 whole-wheat flour tortillas (6 inch)
1 cup salsa
Directions:
Beat cream cheese in small bowl with mixer until creamy. Add 1 cup Cheddar and onions; mix well. Spread down centers of tortillas; roll up. Place, seam-sides down, in 11x7-inch baking dish; top with salsa. Cover. Bake 20 to 25 min. or until heated through. Sprinkle with remaining cheddar.