Grilled Chicken Fajitas

Ingredients:

4 (4 oz.) boneless, skinless chicken breasts

1 tbsp olive oil

2 onions, halved, thinly sliced

2 green bell peppers, thinly sliced

1 red bell pepper, thinly sliced

8 (6”) flour tortillas, warmed

Fajita Seasoning

1/2 tsp chili powder

1/2 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp cayenne pepper

1/8 tsp crushed red pepper flakes

1 tbsp lime zest

Juice from 1 lime

1 tbsp olive oil

Garnishes: Salsa, sour cream, guacamole, shredded lettuce, shredded cheese, sliced black olives, etc.

Directions:

Heat grill to cooking temperature.  In a bowl, combine the ingredients for the fajita seasoning; stir until completely combined.  Place the chicken into a re-sealable bag, and pour marinade into bag; coat chicken evenly with marinade and let sit for 5 minutes.  Meanwhile, heat oil in a large sauté pan over medium-high heat; add peppers and onions.  Cook until vegetables are tender.  While vegetables are cooking, place chicken on the grill and cook about 6 minutes per side (or until chicken is cooked completely through); remove from grill and cut into thin strips.  Serve cooked peppers, onions, and sliced chicken over top of tortillas and garnished with your favorite fajita toppers!  Serves 4.

9 Weight Watchers points per serving (2 filled tortillas without any garnishes)

328.5 Calories | 11.7g Fat | 322.3mg Sodium | 210mg Potassium | 46g Carbohydrates | 4.5g Fiber | 11g Protein | 260mg Phosphorus

Grilled Pork Tacos with Mango Salsa

Ingredients:

Pork

1 (1 lb.) pork tenderloin, trimmed

1 tbsp olive oil

1 tbsp Southwestern seasoning blend

1 tsp dried cilantro

1/2 tsp salt

Salsa

2 ripe mangos, peeled, cored, and chopped

1/2 red onion, diced

1/2 jalapeno, seeds removed, minced

1/4 cup fresh cilantro, chopped

1/8 tsp salt

3 tbsp fresh lime juice

8 small fat-free flour tortillas, warmed

Directions:

Preheat grill, then prepare pork.  To prepare pork, rub with olive oil and spices until completely coated;  let stand until grill is heated and ready to cook.  Place the pork onto the grill (make sure to coat with cooking spray before grilling!), and cook for about 8 minutes per side or until a meat thermometer reaches about 145°.  Remove the pork from grill and let rest for about 5 minutes.  Chop the pork into bite size pieces; set aside but keep warm.  Meanwhile, mix together all the salsa ingredients in a small mixing bowl until well combined.   Serve by evenly dividing up the pork between all tortillas with even amounts of salsa.  For some extra flavor, serve with lime wedges!  Serves 4.

7 Weight Watchers points per serving!

Creamy Shrimp Enchiladas

Ingredients:

2 (10 3/4 oz.) cans cream of shrimp or chicken soup

1 cup fat-free sour cream

1/2 cup salsa

1 (4 oz.) can green chiles, chopped

2 cups Monterey jack cheese, shredded, divided

2 tsp chili powder

1 tsp ground cumin

1 tbsp dried cilantro flakes

2 lbs. small shrimp, cooked, peeled and deveined

10 (8 inch) fat-free flour tortillas

2 plum tomatoes, seeded, diced

2 green onions, sliced

Directions:

Preheat oven to 350°.  In a large mixing bowl combine soup, sour cream, salsa, chiles, 1 1/2 cups shredded cheese, chili powder, cumin, and cilantro flakes.  Transfer 3/4 of the mixture into a second bowl and mix with cooked shrimp.  Fill tortillas with equal amounts of shrimp mixture and place in a large, greased baking dish.  Cover with remaining sauce mixture and 1/2 cup of shredded cheese.  Bake in the oven for 15 minutes; remove and top with diced tomatoes and sliced green onions and bake for an additional 5 minutes.  Serve warm with additional salsa, sour cream, avocado, or other desired garnishes!  Makes 10 enchiladas. 

7 Weight Watchers points per serving (1 enchilada each).

Vegetarian Fajitas

Ingredients:

Cooking spray

1 onion, thinly sliced

1 red bell pepper, thinly sliced

1 green bell pepper, thinly sliced

1 cup mushrooms, sliced

1 zucchini, cut into half moons

1 yellow squash, cut into half moons

2 plum tomatoes, seeded, chopped

1 lime, for juice

Salt and pepper, to taste

8 fat-free flour tortillas, warmed

Garnishes:

4 tbsp salsa, divided (see my recipe)

4 tbsp fat-free sour cream, divided

4 tbsp guacamole, divided

4 tbsp shredded Mexican cheese blend, divided

For fajita seasoning:

1/2 tsp chili powder

1/8 tsp garlic powder

1/8 tsp onion powder

1/8 tsp crushed red pepper flakes, or to taste

1/8 tsp dried oregano

1/8 tsp paprika

1/4 tsp ground cumin

1/4 tsp salt

1/4 tsp black pepper

Directions:

To make seasoning blend, combine all spices until well mixed; set aside.  Meanwhile spray a large pan with cooking spray; add onions and bell peppers.  Cook over medium-high heat until vegetables are tender; add mushrooms.  Cook until mushrooms have shrunk and are tender; add zucchini and squash.  Continue cooking until squashes are tender crisp; add tomatoes, lime juice, and spice mix.  Stir until all vegetables are fully coated with spice mix and finish cooking vegetables until they are all tender.  Season with additional salt and pepper if desired.  Serve on top of warmed tortillas with 1 tbsp each garnish.  Serves 4.

6 Weight Watchers points per serving (2 filled tortillas with 1 tbsp all listed garnishes).

Vegetarian Quesadillas

Ingredients:

4 medium whole wheat tortillas

1/2 yellow bell pepper, diced

1/4 red onion, diced

1/4 cup mushrooms, diced

1 cup black beans, canned, rinsed and drained

1/4 cup tomatoes, seeded, diced

1 green onion, sliced

1/4 cup cilantro, chopped

Salt and pepper, to taste

1 cup mozzarella cheese, shredded

Cooking spray

For garnish: Shredded lettuce, fresh salsa, guacamole, sour cream, and lime wedges

Directions:

Spray a large pan with cooking spray, add yellow pepper and red onion; cook until onion and pepper are tender; add mushrooms and cook through.  Remove mixture from heat and stir in black beans, tomato, green onion, and cilantro; season with salt and pepper to taste.  Spread a quarter of the black bean mixture onto half of each tortilla; top with 1/4 cup shredded mozzarella cheese.  Fold other half of tortilla over top of filled section; cook on grill or griddle pan until cheese is melted and each side is slightly brown and crisp.  Serve with desired garnishes.