September 25, 2011

Kicked-up Chicken Tacos

Makes 6 Servings

1 lb – Boneless skinless chicken, cut into cubes

1 package – Chicken fajita seasoning
¼ cup - Water
½ of a sweet onion, diced
¼ cup - Cilantro
Lime juice from ½ of a lime
Pico de Gallo
Hot sauce
Light Sour Cream
Tortilla shells
1. Cook your chicken cut up into pieces until no longer pink, add water then fajita seasoning. 

2. While your chicken is cooking dice up the sweet onion, then put into a small bowl.  Chop up the cilantro and add it to the onion along with the lime juice.  Mix and set to the side.

3. To make the perfect chicken taco warm up your tortilla shell for 30 seconds in the microwave. Add a spoonful of sour cream, chicken, onion/cilantro mixture, spoonful of Pico de Gallo, and a few splashed of hot sauce.

Nutrition Information:
PER SERVING (1 Serving = 2 Tacos): 355 calories, 8g fat, 48g carbs,  26g protein

September 21, 2011

Spinach and Artichoke Dip

Makes 10 Servings

1 cup - Lite Sour Cream
1 cup - Parmesan cheese (freshly grated)
1 can (12 oz) - Artichoke hearts, drained and chopped
1.5 lbs - Fresh spinach
1/2 cup - Red bell pepper, chopped.
1/4 cup - Low Fat or 2% Monterey Jack (shredded)
1/4 cup - Low Fat or 2% Mozzarella cheese (shredded)
1 tsp - Fresh ground pepper
1 tsp - Garlic powder
Toasted baguette slices or assorted crackers

Preheat oven to 350 degrees.

1. Rinse the spinach in water then remove excess water from leaves with a salad spinner. Trim off tough stems and remove any root material.  Chop up the spinach.  Place the spinach into a skillet over medium heat, stir constantly. Keep adding leaves as the spinach cooks down. When the leaves are wilted completely your spinach is done. (Approx. 2min)

2. In a bow mix the sour cream, pepper, garlic, and Parmesan. Then stir in the artichokes, cooked spinach, and bell pepper.

3. Spoon mixture into 1-quart casserole. Sprinkle the Monterey Jack and mozzarella cheese on top.

Cover and bake for 20 minutes or until cheese is melted.  Serve warm with baguette slices or crackers.