Enchilada Chicken

Enchilada Chicken
Source: The Biggest Loser Cookbook

Ingredient
4 4 ounce chicken breast
2 Teaspoon salt-free Mexican or Southwest seasoning (I used Mrs. Dash Southwest Chipotle)
Olive Oil Spray
4 Tablespoon medium, mild, or hot enchilada sauce
2 Ounce (1 cup) finely shredded cheese
2 Tablespoon finely chopped fresh cilantro


Instructions:
Preheat the oven to 350.

Season each chicken breast evenly on all sides with the seasoning.

Place a large ovenproof nonstick skillet over high heat. When hot, lightly mist with the olive oil spray and add the chicken. Cook, turning once, for 1 to 2 minutes per side, or just until the chicken is golden brown on the outsides.

Remove the pan from the heat and top each chicken breast with 1 tablespoon of the enchilada sauce, followed by one-fourth of the cheese and one-fourth of the cilantro. Transfer the skillet to the oven and bake for 4 to 6 minutes, or until the chicken is no longer pink inside and the cheese is melted.

Serves: 4
Serving Size: 1
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 min
Calories: 162
Saturated Fat: 1 g
Calories From Fat: 3
Protein: 31 g
Carbohydrates: 1 g
Sodium: 230 mg

This was very good! I give it an overall A.

Mexican Steak Stir-Fry

I made this recipe last night and it is yummy. Ketchup Boy even ate it....after picking out the tomatoes, bell peppers, and zucchini. LOL

Mexican Steak Stir-Fry

Source: Betty Crocker's New Eat and Lose Weight:

Category: Quick Entree

Type:Stir-fry

Ingredients:
3/4 Pound beef boneless sirloin, cut into 1x1/2 -inch pieces

1 Medium onion, chopped

1 Small green bell pepper, chopped (1/2 cup)

1 Cup frozen whole kernel corn

1/2 Cup Salsa

1 Medium zucchini, sliced (2 cups)

1 Can (16 ounces) pinto beans, rinsed and drained

1 Can (16 ounces) no-salt-added whole tomatoes, undrained

Instructions:

Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat.

Cook beef, onion, and bell pepper in skillet 4 to 5 minutes, stirring frequently, until beef is no longer pink.

Stir in remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally until zucchini is tender and mixture is hot.

Variations: Add Black Pepper and Red Pepper
Serve with rice.

Serves: 4

Prep Time: 12 min

Cook Time: 10 min

Total Time: 22 min