Black Bean Soft Tacos

From allrecipes.com (modified slightly)...

1tsp. olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 tsp. minced garlic
1 tsp. minced jalapeno peppers
1 (15 ounce) can black beans, rinsed and drained
3 oz. low fat cream cheese
1/2 tsp. salt
2 Tbsp. chopped fresh cilantro
6 soft taco sized tortillas

-Wrap tortillas in foil and place in oven heated to 350 degrees.  Bake until heated through.
-Heat oil ina 10-inch skillet over medium heat.  Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes sirring occasionally.  Pour beans into skillet, cook 3 minutes stirring.
-Cut cream cheese into cubes and add to skillet with salt.  Cook for 2 minutes stirring occasionall.  Stir cilantro into mixture.
-Spoon into tortillas and enjoy!

Serving size:  2 soft tacos

Homemade Taco Seasoning

1 Tbsp. chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. 2 Tbsp. for every one pound of meat.

Note from Angela:  Had some deer meet that I had to use up and thought taco meat would be good.  Searched my cabinets for taco seasoning and couldn't find any.  Went to my favorite...allrecipes.com and found this one.  Super easy and it doesn't have any maltrodextrinchloroformbleachgum in it...so it has GOT to be better for us!

Chicken and White Bean Enchiladas with Creamy Salsa Verde

From...http://www.skinnytaste.com/

Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/2 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz.) chopped green chiles
• 15.5 can Great Northern Beans
• 8oz. cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

Green Chile Enchilada Sauce:

• 1 tsp. butter
• 1/2 cup chopped white onion
• 2 tbsp. flour
• 1 cup fat free chicken broth
• 7oz can chopped green chiles
• 2 jalapenos, chopped (jarred okay...it would be fine to leave these out in case you are serving kids)
• salt
• 1/2 cup light sour cream
• 3/4 cup reduced fat mexican cheese (to save some calories...this is not necessary)
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Preheat oven to 375 degrees.

For the filling...
-In a medium pan, heat olive oil on low.  Add onions, garlic and saute until soft, about 2-3 minutes.  Add green chiles, beans, water, bullion and cumin.  Mix well and cover.
-Simmer on low 15 minutes.  Romove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce:
-In a large nonstick pan, melt the butter over medium heat.  Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.  Add flour and stir well.  Cook for 1 minute, stirring constantly.  Slowly whisk in the chicken broth.  Whisk until the sauce become smooth.  Cook over medium heat until the sauce boils and thickens, about 4-5 minutes.  Add green chiles, jalapenos, and salt to taste.  Cook another minute then remove from the heat.  Stir in the sour cream.
-Spread about 1/4 cup of the enchilada sauce on the bottom of the 9x13 inch baking dish.  Fill each tortilla with 1/3 cup of the chicken/white bean filling.  Roll the tortillas and place seam side down in the prepare baking dish.  Continue filling remainder of the tortillas.
-Pour the enchilada sauce over the top of the enchiladas.  Top with cheese.  Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted.  Remove from oven and top with fresh cilantro or scallions.

NUTRITIONAL INFORMATION: SERVINGS 8-SERVING SIZE 1 ENCHILADA-CALORIES 230-FAT 7.3g-PROTEIN 20.4g-CARB 28.7g-FIBER 12.2g

NOTE FROM ANGELA:  THE NUTRITIONAL INFORMATION CAME FROM THE ORIGINAL BLOG...IT WILL BE AN ESTIMATE OF INFOMATION DEPENDING ON WHAT KIND OF TORTILLAS YOU USE.  (ORIGINAL RECIPE USED 50 CALORIE TORTILLAS).  THESE ARE A LITTLE LABOR INTENSIVE BUT THEY ARE WORTH IT!  THEY COULD EASILY BE MADE THE DAY BEFORE AND THEN HEATED IN THE OVEN BEFORE SERVING...PROBABLY MORE LIKE 30-40 TO MINUTES.  THESE ARE HEALTHY BUT HAVE A TON OF FLAVOR!  WE SERVED IT WITH REFRIED BEANS AND A SALAD WITH SALSA AS THE DRESSING.  YUMMMMM!

Creamy Chicken & Pasta Bake

From Kraft...

1 1/2 cups multi-grain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 cups)
1 1b. boneless skinless chicken breasts, cut into bite-size pieces (seasoned with garlic salt and pepper)
1/2 cup chick broth (fat free)
2 oz (1/4 of 8-oz. brick) low fat Cream Cheese
1 cup 2% Milk Shredded Mozzarella Cheese, divided
2 Tbsp. Grated Parmesan Cheese

Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on medium high heat.  Add chicken; cool 3 minutes or until no longer pink, stirring frequently.  Stir in broth; simmer 3 minutes or until chicken is done.  Add cream cheese; cook and stir on low heat 1 minute or until melted.  Stir in 1/2 cup mozzarella.
Drain pasta and broccoli.  Add to chicken mixture; mix lightly.  Spoon into 8-inch square baking dish; cover.
Bake 15 minutes or until heated through.  Sprinkle with remaining cheeses.  Bake, uncovered, 3 minutes or until melted.  Serve!

CALORIES 390, FAT 12g (SAT 6g), CHOL 90mg, SODIUM 480mg, CARB 28g, FIBER 4g, SUGARS 2g, PROTEIN 43g

Note from Angela:  I was just reading the reviews on the Kraft Foods website.  People were saying it was a bit dry.  It was a little dry but it didn't bother me.  The reviewers suggest doubling the cream cheese and chicken broth.  It will add some to the nutritional infomation but it would make it creamier.  I thought it was good just as written.