Honey Lime Chicken Enchiladas

Ingredients

• 1/3 cup honey
• 1/4 cup lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 pound chicken, cooked and shredded
• 8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)
• 1 pound Monterey jack cheese, shredded (4 cups)
• 2 cups green enchilada sauce
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350 degrees.
2. Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag.
3. Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
4. Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese.
5. Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.

Read more at http://www.the-girl-who-ate-everything.com/2009/04/honey-lime-chicken-enchiladas.html#Tuzd07ZP3jD1Sf6c.99

http://www.the-girl-who-ate-everything.com/2009/04/honey-lime-chicken-enchiladas.html

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp 
Skinnytaste.com
Servings: 1 • Size: 1 zucchini + shrimp • Old Points: 5 pts • Points+: 6 pts
Calories: 235.5 • Fat: 9 g • Carb: 14.5 g • Fiber: 4 g • Protein: 25 g • Sugar: 4 g
Sodium: 179 mg (without salt) • Cholesterol: 173 g


Ingredients:

• 1 1/2 teaspoons olive oil
• pinch crushed red pepper flakes
• 4 oz peeled and deveined shrimp
• 2 cloves garlic, sliced thin and devided
• 1 medium zucchini, spiralized
• pinch salt and fresh black pepper
• 1/4 lemon
• 1/4 cup halved grape tomatoes

Directions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.

Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Easy Crock Pot Chicken and Black Bean Taco Salad

Easy Crock Pot Chicken and Black Bean Taco Salad
Skinnytaste.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g


Ingredients:

• 2 (16 oz total) skinless, boneless chicken breasts
• 1 tablespoon reduced sodium taco seasoning
• 1/2 teaspoon cumin
• 1 cup canned black beans, rinsed
• 1 cup chunks salsa

For the Salad:

• 6 cups chopped romaine or red leaf
• 1/4 cup reduced Mexican cheese blend
• 1/2 cup zesty avocado cilantro buttermilk dressing

Directions:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing
Skinnytaste.com
Servings: 6 • Serving Size: 3 1/2 tbsp • Old Points: 1 pt • Points+: 2 pts
Calories: 64.9 • Fat: 4.8 g • Protein: 1.8 g • Carb: 5.1 g • Fiber: 2.2 g • Sugar: 1.9
Sodium: 128.8 mg

Ingredients:

• 3/4 cup low-fat buttermilk
• 1 small jalapeno, seeds removed, leave them in if you want it spicy
• 1/4 cup of fresh cilantro
• 1 medium haas avocado
• 1 clove garlic
• 2 tbsp chopped scallion
• juice of 1 lime
• 1/8 tsp cumin
• 1/4 tsp fresh ground pepper
• 1/2 tsp kosher salt

Directions:

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Grilled Sweet Potato Wedges

Grilled Sweet Potato Wedges

Ingredients

•  4 medium sweet potatoes, scrubbed but not peeled
• 1 teaspoon kosher salt
• 1 tablespoon lime zest, (the zest of one whole lime)
• 1/8 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• 1 whole lime, juiced
• 1/3 cup fresh cilantro

Directions

Boil the potatoes until they are fork-tender, approximately 25 minutes. Remove the potatoes from water and allow them to cool slightly.

Meanwhile, combine the kosher salt, lime zest, and cayenne pepper in a small bowl. Mix well. Set aside. Once the potatoes are cool enough to cut, slice into 6 wedges per potato. (Anything smaller will burn too fast on the grill!)

Brush the potato wedges with vegetable oil and place on the grill. Grill until golden in color, about 4-5 minutes. Flip the wedges, and grill for another 4-5 minutes.

Remove wedges from the grill, sprinkle lightly with lime juice, kosher salt mixture, and chopped cilantro.

Philly Cheese Steak Wrap

Philly Cheese Steak Wrap

Ingredients

• 1 1/2 pounds sliced Steak (pre-sliced flank or top round steak works great)
• 2 tablespoons Steak Marinade (any will do)
• ¼ teaspoon Salt
• ¼ teaspoon Pepper
• 1 tablespoon Butter
• 2 tablespoons Olive Oil
• 1 medium green Bell Pepper, seeds removed and sliced
• 1 large Onion, sliced
• 4 slices Provolone Cheese
• 4 large Tortilla Shells (approx. 7″ in diameter)

Directions

In a large ziplock bag toss your steak strips with marinade and salt and pepper.

Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color. Stir steak and cook 2-3 minutes more, remove from skillet and set aside.

Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasinally for approximately 5 minutes or until tender.

Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.

Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly. Slice and serve.