Salsa Verde Chicken Southwestern Stuffed Baked Potato

Potatoes are so versatile, you can create just about any type of meal you want from the. This one is a meal by itself or a half can be paired with a salad or another side dish. I found a recipe on Laaloosh and combined it with a recipe on SkinnyTaste and made it a few weeks ago.

Nutritional Information (calculated on myfitnesspal.com): 4 servings, 10 weight watchers points plus. 415 calories, 54g carbs, 6g fat, 37g protein

It is much more filling than it looks

Ingredients:

• Salsa Verde Chicken
• 1 1/2 lbs raw boneless skinless chicken breasts
• 1/4 t garlic powder
• 1/8 t oregano
• 1/8 t ground cumin
• 16 oz salsa verde
• Potato
• 4 Medium Russet Potatoes
• 1/2 c Reduced Fat Sharp Cheddar Cheese, Shredded

Taco Seasoning

Are you at home and have a taste for tacos but you don't have the packet? Here is a way to make the taco flavors without the packet. I found this on Allrecipes.com and it has been my go to mix ever since. If you like it a little spicier you can add more red pepper flakes but be careful you can go overboard really quickly.

Nutritional Information (calculated on myfitnesspal.com): 0 weight watchers points plus. 8 calories, 1g carbs, 0g fat, 0g protein, 208mg sodium*.

Ingredients

1 T Chili Powder

1/4 t Garlic Powder

1/4 t Onion Powder

1/4 t Red Pepper Flakes

1/4 t Dried Oregano

1/2 t Paprika

1-1/2 t Ground Cumin

1/2 t Sea Salt

1/2 t Ground Black Pepper

Directions

Mix all ingredients in a bowl and use as you would a standard taco seasoning packet.

*Note: Most Taco Seasoning Packets range between 265-480mg sodium.

Crock Pot Turkey White Bean Pumpkin Chili

I forgot that I left my car in the driveway last night instead of the insulated garage and it was completely frosted over this morning (brrrr!) I wish I had this in the crock pot for dinner tonight instead of a couple weeks ago. It would be great to come home to a nice warm and already made bowl of chili to warm me up. I found this on Skinny Taste a while back and waited for a cold day to make it.

Nutritional Information (calculated on myfitnesspal.com): 6 weight watchers points plus. 262 calories, 21g carbs, 3g fat, 37g protein.

Makes 9 - 1 cup servings!

Ingredients

2 lb 99% Fat Free Ground Turkey

1/2 t Extra Virgin Olive Oil

1 Small White Onion, Chopped

3 Garlic Cloves, Minced

1 t Chili Powder

2 Bay Leaves

2 t Ground Cumin

1 t Oregano

2 (15 oz cans) White Northern Beans, Drained and Rinsed

15 oz can Pumpkin Puree (Make sure it is not pumpkin Pie Filling!)

4.5 oz Can Chopped Green Chilis

Chicken Enchilada Skillet

I LOVE Mexican food so when I ran across this recipe on Emily Bites I had to try it. I combined it with a corn soup to complete the meal. I will post that recipe later. I made the soup yesterday and chilled it overnight for today. Today I prepped all the ingredients before I started cooking to make a quick easy cooking process. The Enchilada Skillet is 8 points plus for 1/6 of the skillet.

My Complete 14 pt meal

Ingredients

1.5 lbs Frozen Chicken Breasts

3 cans Red Enchilada Sauce

1 t Canola Oil

1 Small Onion, Diced (I used a small vidalia)

3 Garlic Cloves, Minced

3 T Chili Powder

1/2 t Salt

2 t Cumin

2 t Sugar

15 oz Can tomato Sauce

1/2 c Water

1-1/4 c Canned Black Beans, Drained and Rinsed

8 - 6 inch Corn Tortillas, Cut Into Bite Size Pieces

4 oz can Chopped Green Chilies

1-1/2 c Reduced Fat Shredded Sharp Cheddar

Directions

1. Place frozen Chicken Breasts in slow cooker and cover with Enchilada Sauce
2. Cook on high for 4-5 hours
3. Take Chicken out of the slow cooker and discard remaining Enchilada Sauce.
4. With two forks shred chicken
5. Heat Oil over medium heat in a large skillet. Add Onions and cook until softened.
6. Add Garlic, Chili Powder, Salt, Cumin, and Sugar and stir to mix.
7. Add Tomato Sauce and Water, stir to mix and simmer until thickened.
8. Add Chicken and Black Beans, stir to mix.
9. In a separate pan add cut up Tortillas and spray with cooking spray stir until heated through.
10. Add Tortillas, Green Chilies, and 1 c of the Sharp Cheddar
11. Mix until well combined
12. Top with remaining Sharp Cheddar and Cover until cheese is melted on top.

I used a 4qt Crock Pot

I love shredding Slow Cooked Chicken it is sooooo easy.

I made the Tortillas into about 3/4" x 3/4" pieces

All my Prepped Non-Canned Ingredients

Simmering the sauce before adding the Chicken and Beans

Easy Salsa Verde Chicken Tostadas

One of my main focuses when cooking is healthy foods. My wife is doing Weight Watchers and I have found that the best way that I can be supportive is by cooking meals that not only fit within the program but also are tasty because otherwise we both fall off the wagon and start eating more junk food. I have found that not only has it be a benefit to her program but I feel much better as well. For those of you who are also doing weight watchers, I will post the points for a recipe whenever I have them. (Which is most times.)

Recently, I have been really inspired to use Mexican flavors in my food. This recipe is one that I made from www.SkinnyTaste.com but Tammy and I both felt as if it was missing something so I made my own little addition that we both feel brings it all together and only adds one point per tostada. Black Bean Hummus inspired by Spark Recipes.

I need to work on my photography and presentation skills but I swear it tastes great!

6 ww points plus per tostada (we generally eat 2 for a meal.)

Ingredients and Directions:

Black Bean "Hummus"

2 Cans Black beans, Drained and rinsed

1 small onion, diced

1/2 green pepper, diced

4 cloves garlic minced

2 T ground cumin

1 1/2 t olive oil

2 T chopped fresh cilantro

1/4 c salsa verde

1. Place drained and rinsed black beans in the food processor and pulse a few times to start to chop up the beans.