Chicken Fajitas

 

I make these chicken fajitas at least 2 times a month. This is one of our favorite dinners.

The ingredients below don’t necessarily tell you how much you should have because it all depends on your preference, you decide. I’ve listed the ingredients I personally like.

Get creative, add some of your other favorite ingredients. Peppers, onions, etc.

Flour tortillas (soft taco size)

1 Tbsp Olive oil

Butter

1 to 1.25 (approximate) lbs chicken

1 packet Lawry’s fajita seasoning

Shredded sharp cheddar

Pace salsa

Sour Cream

avocado

Put 1 Tablespoon of olive oil in skillet & heat. Add chicken and cook well.

When chicken is thoroughly cooked, chop or shred. I prefer to cut it with my kitchen scissors into little chunks.

Add packet of seasoning and mix with water as directed on packet. Mix well.

In a separate skillet, melt a pad of butter and spread around. Keep your burner on medium heat.

Put your tortilla in your skillet and cook until its slightly golden or starts to ever slightly stiffen and flip over.

Sprinkle shredded cheddar cheese on top while still in skillet. While the other side of the tortilla is cooking, this will melt the cheese nicely.

Once the cheese starts to melt, place tortilla on your plate to start topping with your other ingredients.

Then place some of your chicken in a row down the middle of your tortilla, making sure you have enough room on the bottom and sides to fold over.

I personally love Pace salsa, a little light sour cream and some slices of avocado to make the perfect fajita for me.

Once you have your toppings on, first fold up the bottom, to keep ingredients from falling out when eating.

Then fold over each side and enjoy! YUM I tell you, these are delish!

Now you could just slap your ingredients in an uncooked tortilla, but I prefer them warm and slightly crisp. It just gives it that extra tastey UMPH.

Taco Soup

This is a tasty recipe that is good for you.

I started making this when I was on Weight Watchers.

It is low in points yet filling. It’s even lower in points when you make it vegetarian style, without the burger. I personally, like a bit of beef so that is how I’ve made it for you here.

Am I crazy when I say it felt good to cook a little again?

It’s just so much better than ordering out.

Unless you’re incredibly busy, as I’ve been (and honestly still am), but sometimes you just have to make time for things like a good home cooked meal and after ordering out so much, I need some seriously low-calorie meals like this.

1 lb (or less) of lean ground beef (optional)

1 medium yellow onion (chopped)

1 Tbsp minced garlic

3 cans diced tomatoes

1 Can Great Northern white beans undrained

1 can corn drained

1 package McCormick Taco seasoning

2 cups chicken broth

 

First if you are going to cook with beef, I recommend buying a pound or less of the leanest burger.

Brown your hamburger, drain the grease and add chopped onion & cook for a few minutes on medium heat.

Add all other ingredients.

 Make this recipe for your heart, it’ll thank you.

I know, I’m not right.

Don’t drain the beans, put the whole can in the pot.

 

Add the chicken broth. I state 2 cups in the recipe, use your judgement for your liking.

Stir ingredients until combined well.

Cook on medium heat for about 30 minutes, stirring occassionally.

 A filling, light, warm lunch. Yum.

If I recall correctly, 1 Cup of this soup (vegetarian style) is only 3 points, with the burger it’s approximately 5 points per cup.

A slightly higher calorie option is adding a little light sour cream to your individual serving, top with a little shredded cheddar.

I hope you enjoy!