CHILI CHICKEN ENCHILADAS
Servings: Makes 8 enchiladas Preparation time: about 15 minutes Cooking time: 40 to 45 minutes
2 cups chopped cooked chicken (about 12 ounces)
6 ounces shredded Monterey Jack cheese (about 1 1/2 cups)
1/2 cup sliced roasted red peppers or diced pimentos, drained
1 (4-ounce) can chopped green chilies, drained
1 cup reduced-fat sour cream
1 (10-ounce) can enchilada sauce 8 whole-grain tortillas (7- to 8-inch diameter)
4 ounces shredded 50% light cheddar cheese (about 1 cup)
Chopped lettuce, tomatoes, avocados and additional sour cream, if desired
Heat oven to 350 degrees. Coat a 13-by9-inch baking dish with cooking spray. In a medium bowl, combine chicken, cheese, roasted peppers, chilies and sour cream; mix well. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with about 1/3 cup chicken mixture. Roll; arrange, seam side down, in baking dish. Top with remaining enchilada sauce. Sprinkle with cheddar cheese. Cover with nonstick foil. Bake 40 to 45 minutes or until thoroughly heated. Remove foil for last 5 minutes of baking time. Serve with lettuce, tomatoes, avocados and additional sour cream, if desired.
Per enchilada: 364 calories, 25 grams protein, 16 grams fat (39% calories from fat), 8.1 grams saturated fat, 32 grams carbohydrate, 72 milligrams cholesterol, 832 milligrams sodium, 4 grams fiber.
Carb choices: 2.
From leftover beef: Heat 1 tablespoon canola oil in a large nonstick skillet on medium-high. Add a 1-pound package of any frozen stir-fry vegetables and cook according to directions. Cut the leftover beef into 1/4inch strips and add to vegetables, along with 1/2 cup stir-fry sauce. Heat through. Serve over brown rice. Add a spinach salad and sesame bread sticks.
ANGEL HAIR PASTA WITH LEMON AND CHICKEN
Cook 1 (9-ounce) package refrigerated angel hair pasta according to directions; drain and transfer to a serving bowl. Add 1 (8- to 10-ounce) package cooked chopped chicken breast, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons chopped flat-leaf parsley, 1/4 teaspoon dried marjoram and 1/2 teaspoon garlic salt; toss to mix. Serve with packaged salad greens and garlic bread.
CURRIED EGGS AND GREEN PEAS
Prepare any curry sauce mix with 1% milk according to directions. Stir in frozen tiny green peas (thawed) and quartered hardcooked eggs; heat through. Serve over wholegrain toast triangles.