Category Archives: Zuzu

Tortilla Casserole

Tortilla Casserole
Makes 6 Servings; Old Points, 4 pts per serving

Ingredients:

2 1/2 cups Chicken Breast, cooked and shredded
1/2 cup canned diced tomatoes (I use Rotel brand with cilantro and lime juice)
3/4 cup Enchilada sauce
1/2 cup Salsa
1 tsp Enchilada seasoning (or taco seasoning)
1/2 cup low fat Cottage Cheese, blended smooth OR 4 oz (1/3 less fat) cream cheese, softened
1 cup Corn
1 cup Black Beans
4 high fiber Tortillas (such as La Tortilla brand), cut into quarters
1/2 cup Shredded Mozzarella or reduced fat Cheddar Cheese
1 1/2 cups Chicken Broth
Optional Toppings: Sliced black olives, chopped green onions
Preheat oven to 375. Spray 9 x 9 inch baking dish with non-stick cooking spray


Directions:

In a medium bowl, mix chicken with the first 6 ingredients. In a separate small bowl, mix corn and black beans together.

Pour the chicken broth in a shallow bowl. Dip the tortillas in the chicken broth, just long enough to get them moist (almost as you would dip bread in an egg mixture for french toast). Note: This step is certainly optional, however, it keeps the tortillas from getting dry. But if you would prefer a more dry tortilla in a recipe like this, simply skip this step.

Layer 4 tortillas on the bottom of the prepared baking dish, followed by the chicken mixture, and ending with the corn and bean layer. Repeat the layers, ending with the tortilla layer.

Top with shredded cheese (and olives and green onions if desired). Bake for 25-30 minutes or until cheese is melted.

Turkey Stuffed Peppers

These stuffed peppers are loaded with flavor and make a great dinner with a salad on the side. Not all stuffed peppers are cooked in tomato sauce. I used ground lean turkey and rice for a healthy, low point meal. Also great with brown rice. Make extra so you can have leftovers for lunch.

Turkey Stuffed Peppers
Gina’s Weight Watcher Recipes
Servings: 6 servings (1/2 pepper) • Time: 55 minutes • Old Points: 4 • Points+: 5
Calories: 184.7 • Fat: 2.3 g • Protein: 20.8 g • Carb: 20.2 g • Fiber: 1.6 g

Ingredients:

1 lb lean chopped turkey meat
1 garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large sweet red bell peppers, washed
1 cup fat free chicken broth
1/4 cup tomato sauce
1 1/2 cups cooked rice
Olive oil spray
1/4 cup reduced fat shredded cheese

Directions:

Heat oven to 400°. Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked rice and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can. Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheddar cheese and enjoy.