Chicken Fajitas

Last night I made Chicken Fajitas from skinnytaste.com but made a few taste bud changes. The recipe calls for green peppers but my family isn't too fond of them so I went with red, yellow and orange peppers. I also took out the chili because of the extra peppers. Here is the original recipe.

Chicken Fajitas 
 Gina's Weight Watcher Recipes
Servings: 4 servings • Old Points: 4 pts • Points+: 5 pts
Calories: 192.1 • Fat: 5.5 g • Carb: 16.7 g • Fiber: 8.3 g • Protein: 25.5 g  

• 16 oz boneless skinless chicken breasts
• 1 bell pepper, cut into strips
• 1 poblano chile, cut into strips
• 1 onion, cut into strips
• 3 tbsp lime juice
• 1 tsp ground cumin
• 1 tsp garlic powder
• ancho chile powder or chipotle chili powder, to taste
• salt and pepper to taste
• 2 tsp olive oil
• 4 low fat, low carb tortillas (La Tortilla Factory)

Marinate the chicken with lime juice, and season with chile powder, salt, pepper, garlic powder and cumin.

Season vegetables with salt and pepper and toss with olive oil.

Heat George Forman grill. Grill chicken until well browned, but not hard to the touch. Transfer to a plate when done. Cut into strips. Grill vegetables until tender (about 15 minutes). Once cooked, combine with chicken. Serve immediately with tortilla and toppings.

Optional 0 point toppings: Salsa, chopped serrano chiles, chopped fresh cilantro, sliced green onions.

Old-Fashioned Chicken Pot Pie

I got this recipe right from the Weight Watchers Site. It was filling, not difficult to make and we enjoyed eating it!

Old-Fashioned Chicken Pot Pie

		PointsPlus® value | 6 Servings |  6 Preparation Time |  20 min Cooking Time |  40 min Level of Difficulty |  Easy

Ingredients

·  2 spray(s) butter-flavour cooking spray

·  1 tsp salted butter

·  1 small uncooked onion(s), chopped

·  2 cup(s) fresh mushroom(s), sliced

·  1/4 tsp paprika

·  1/4 tsp dried thyme, crushed

·  1/2 tsp table salt, or more to taste

·  1/4 tsp black pepper

·  2 cup(s) frozen mixed vegetables

·  1 cup(s) canned chicken broth

·  3 cup(s) cooked skinless, boneless chicken breast(s), chopped

·  2 Tbsp all-purpose flour

·  1/2 cup(s) fat-free evaporated milk, divided

·  4 roll(s) reduced-fat crescent roll dough, unrolled

Instructions

·  Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.

·  Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.

·  In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.

·  Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.

So I am making dinner for my family every night and our goal is to look and feel better by the end of the year. With any luck this goal will become a habit! We are doing Weight Watchers, my personal goal is to prove that you can have amazingly tasty meals that are also good for you! Here we go...