Posts Tagged ‘tex-mex tossed salad’

Day 10 – Family Dinner

I love Sunday. We go to church every Sunday and I spend some time with the 18 month – 3 year old class. They are so cute and fun to be with. Then in the afternoon I fixed up a nice family dinner.

This morning before chuch I made some Pineapple Inside Out Mini Muffins (recipe further down) which we are going to have this afternoon.  I then had two for my breakfast with one of the Oikos Greek Yogurts with Pineapple that I bought yesterday and a Banana (6 Points Plus).  I packed up some of the mini muffins, I thought the children might like them at church during their snack time.

I always have to find something that hopefully the grandchildren will like for dinner. The 7 year old is getting a little more adventurous with her eating, the 3 year old is going through the “Can I have some toast and peanut butter stage” and the 16 month old is feeding himself and trying most things. He really enjoyed the Shepherd’s Pie we had last Sunday.

So today we had Chicken Tortilla Casserole with a Tex-Mex Tossed Salad, I bought a bag of mini croissants to accompany this. Then for dessert we had some Pineapple Inside out Mini Muffins and in the Mini Dessert book I was looking for something to go with that and so we had a Tropical Pineapple Orange Delight Parfait.

So I have four recipes to share today ….

Chicken Tortilla Casserole (7 Points+)

Chicken tortilla casserole
Serves 8

• 1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup
• 1 can (4.5 oz) chopped green chiles
• 1 container (8 oz) fat-free sour cream
• 1/2 cup fat-free (skim) milk
• 2 1/2 cups shredded cooked chicken breast
• 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
• 1 medium green bell pepper, chopped (1 cup)
• 1 large tomato, chopped (1 cup)
• 1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)

  1. Heat oven to 350°F.
  2. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  3. In large bowl, mix soup, chiles, sour cream and milk until blended.
  4. Stir in chicken, tortillas and bell pepper.
  5. Stir in tomato and 1 cup of the cheese.
  6. Spoon and spread mixture in baking dish.
  7. Cover with foil. Bake 40 minutes.
  8. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

Per Serving: 270 Calories, 11g Fat, 22g Carbs, 2g Fiber, 22g Protein (7 Points Plus)
This recipe is from the Betty Crocker website.

 

Tex-Mex Tossed Salad (4 Points+)

Tex-Mex-Chopped-Salad
Serves 6

• 1 pkg. (10 oz.) torn salad greens
• ¾ cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
• 1 avocado, chopped
• ¼ cup finely chopped red onions
• ¼ cup KRAFT Lite Ranch Dressing
• ¼ cup Chunky Medium Salsa
• 1 cup baked tortilla chips, coarsely broken

Combine torn salad greens, grated cheese, chopped avocado and chopped red onions in large bowl.
Mix light ranch dressing and salsa. Add to salad; toss to coat.
Add chips; mix lightly. Serve immediately.

Per serving: 150 Calories, 10g Fat, 12g Carbs, 4g Fiber, 5g Protein (4 Points Plus)

This recipe is from the Kraft Recipes website.

 

Pineapple Inside Out Mini Muffins ( 1 Points+ )

Mini Inside Out Pineapple Muffins

48 Servings
• 1/2 Cup Butter, softened
• 1/2 Cup Brown Sugar, packed
• 2 Large Eggs, yolks and whites separated
• 2 Cups White Whole Wheat Flour (I used whole wheat flour)
• 2 tsp Baking Powder
• 1/2 tsp Baking Sodea
• 1/4 tsp Salt
• 6oz Chobani 2% Pineapple Greek Yoghurt (I used 2 x Oikos Pineapple Greek Yoghurt)
• 2 tsp Pure Vanilla Extract
• 15oz Can Crushed Pineapple, drained
• 1/4 Cup Marachino Cherries, sliced

Preheat oven to 350F
Grease two mini muffins tins with mon-stick cooking spray.
In a large bowl, cream the butter and sugar until fluffy.
Add the egg yolks, one at a time. Beat well after each.
In a separate bowl, stir together the dry ingredients.
With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the Greek yogurt, then add the vanilla extract. Beat until smooth. Fold in the drained pineapple.
In another bowl beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended.
Spoon the batter into the prepared pan. Topping each with 1 cherry slice.
Bake at 350F for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean.
Cool for 5 minutes before removing to cool completely.

Per Serving: 52 Calories, 2.3g Fat, 7g Carbs, 1.3g Protein, 0.6g Fibre (1 Points+)
This recipe came from the wonderful blog Danica’s Daily.

 

Tropical Pineapple Orange Delight (2 Points Plus)

Tropical ParfaitTray of Parfaits
If you break the ingredients down individually for this dessert, then they are only 1 Points Plus each. But when you punch into the Weightwatchers recipe calculator it makes them 2 Points Plus each because it then calculates the fruit as an ingredient. The fruit when eaten on it’s own has a zero points value!!!!!!
Makes 12 mini desserts

• 1 (20oz) Can Crushed Pineapple with Juice
• 1 (3oz) Box Sugar Free Vanilla Instant Pudding
• 1 Can Mandarin Oranges, drained
• 1 (8oz) container of Cool Whip (or packet of Dream Whip and 1/2 cup Fat Free Milk)
• 12 Marachino Cherries for garnish

Cut up the mandarin oranges into small bite size pieces.
Mix the orange pieces, pineapple, pineapple juice and instant pudding mix together.
Gently fold in the whipped topping.
Spoon into small dessert dishes over the cake.
Garnish with a marachino cherry on trop.
Can be served immediately or refrigerate for an hour or so.
You can also make these by placing a 1″ cube of pound cake or angel food cake in the dish and then topping with pudding mixture.

Per serving – 69 Calories, 12g Carbs, 1g Fat, 2g Protein, 1g Fibre (2 Points Plus)
This recipe is courtesy of the book Just Mini Desserts

DAILY STATS

26 Daily Ponts

6 Week Points Allowance (40 WPA Remaining)

FITBIT STATS

AS I got into bed last night and went to activate the sleep function, I realised I was under 5,000 steps but at 23 Stairs, so I got out of bed and did climbed the stairs twice, but I was just too tired to get on the treadmil!!

Steps 4.52

Stairs 25

Miles 1.99

Active Score 562

25 Stairs

Advertisements

Tex-Mex Tossed Salad (4 Points+)

Tex-Mex Tossed Salad (4 Points+)

Serves 6

Tex-Mex-Chopped-Salad

  • 1 pkg.  (10 oz.) torn salad greens
  • ¾ cup  KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
  • 1 avocado, chopped
  • ¼ cup  finely chopped red onions
  • ¼ cup  KRAFT Lite Ranch Dressing
  • ¼ cup  Chunky Medium Salsa
  • 1 cup  baked tortilla chips, coarsely broken

Combine torn salad greens, grated cheese, chopped avocado and chopped red onions in large bowl.

Mix light ranch dressing and salsa. Add to salad; toss to coat.

Add chips; mix lightly. Serve immediately.

Per serving:  150 Calories, 10g Fat, 12g Carbs, 4g Fiber, 5g Protein

This recipes is from the Kraft Recipes website.

I Breathe I'm Hungry

Low Carb. Gluten Free. Delicious

Simply Filling: Simple and Filling Food Choices

My journey to healthier food choices

aLittleLessJen

Jen's weight loss journey.

Need Help Losing Weight?

This Blog Will Guide You Through What Foods to Eat and How to make a Diet Last.

Mama Mouse Says

♡Recipes & reviews for healthy living♡

La Petite Gourmande Anglaise

An irreverent assault on French cuisine

Danica's Daily

My journey to healthier food choices

A Girls Journey From Fat to Fat-Free

My journey to healthier food choices

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.