Jess's Recipes

This recipe is from skinnytste.com Mexican Shrimp Cobb Salad Gina's Weight Watcher Recipes Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7 Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g Sodium: 588 mg  For the Shrimp: 16 oz cooked large shrimp, peeled chipotle chili powder to taste 1 tbsp lime juice salt to taste For the Salad: 6 cups romaine lettuce, shredded 15 oz black beans, rinsed and drained 1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn) 2 tbsp red onion, divided 2 tbsp cilantro, chopped juice of 1/2 lime 1 seedless cucumber, diced 2 cups diced tomatoes 1 ripe hass avocado, diced 1 cup reduced fat Sargento Mexican Blend shredded cheese Directions: Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.  Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste. In a large glass trifle di...

This recipe is from the Pampered Chef and is designed to be made in the Deep Covered Baker, although I am sure it could be made in any deep casserole dish. Ingredients ¼ cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce (I used mild because that was all I could find - I would suggest a spicy one) 12 (6-in.) corn tortillas 3 cups diced or shredded cooked chicken (I just boiled chicken but any cooked chicken will do) Additional chopped fresh cilantro leaves (optional) 1. Chop cilantro. Place cream cheese in bowl. Microwave on HIGH 30-45 seconds or until very soft (I needed to do this longer). Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker or casserole dish. Pour remaining enchilada sauce into another bowl; set aside. 2. To assemble lasagna, ...

2 16 oz. cans re fried beans 1 pkg taco seasoning 1 6 oz. pkg frozen avocado dip 1 8 oz. container sour cream 1 can sliced black olives 2 medium tomatoes, chopped chilies shredded pepper 8 oz. pkg. mont jack cheese garnish with cilantro Combine beans & seasoning Layer 5 ingredients over chill for 8 hours, serve with chips

1 avocado 1 tomato 1/2 red onion garlic 4-5 add Tabasco Worcestershire lemon juice cilantro seasoned salt

2 lbs. of ground beef/turkey - drawn & cool 1 head of iceberg lettuce, cut into small pieces 2 tomatoes (diced) 1 onion (diced) 2 cups of cheddar cheese or any other cheese you prefer grated 1 can kidney beans 1 large bottle of Catalina salad dressing 1 large bag of Doritos (crushed) Mix all ingredients together and enjoy! Great pot-luck dish

Found in People Magazine - January 9, 2006 1 lb. orange roughy (or red snapper or other skinless fillet) 3 TBS fresh lime juice 1/2 tsp. paprika 1/2 tsp. salt 1/2 tsp. chili powder cooking oil spray 8 whole-grain tortillas 1/2 avocado, lightly mashed 1/2 c. shredded low-fat pepper Jack cheese 1/2 c. tomato salsa 4 TBS chopped fresh cilantro 1 1/2 cup shredded cabbage hot sauce (optional) 1. In a shallow baking dish, sprinkle fish with lime juice, paprika, salt, pepper and chili powder. Cover and marinate in refrigerator for 30 minutes. 2. Preheat oven to 375F 3. Lightly coat a 24 x 12-in. piece of foil with cooking spray. Place fish in a single layer on the foil and seal it closed. Bake packet for 7-10 minutes, until fish is opaque. 4. Wrap tortillas in foil and warm in oven for 2 minutes. 5. Assemble tacos. Spread some avocado on each tortilla . Top with fish, cheese, salsa, cilantro and cabbage. Enjoy! Serves 4, 2 tacos each Nutritional info (per serving): 300 calories, 37g p...

Ingredients - serves 4-6 1 1/2 lbs ground beef 1 large onion, chopped 3-4 cloves garlic, chopped 1 green bell pepper (capsicum), chopped 1 TBS chili powder 1 tsp cumin 3-6 sprigs cilantro 1 cup chopped olives 1 lb tomatoes 1 1/4 cups enchilada sauce 6-8 corn tortillas 1/2 lb cheddar cheese, grated 1/2 lb Monterey jack cheese, grated 1 cup crushed corn chips Procedure 1. Brown ground chuck; drain any excess fat 2. Add (chopped) onion, garlic, and bell pepper; cook until soft 3. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin, and cilantro. Add salt and pepper to taste 4. Bring to a boil; reduce heat and simmer uncovered for 20 minutes 5. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approx. 1/3 of the meat mixture i the casserole dish followed by a layer of tortillas, cheese, and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350F for 20 min. or until heated through. Cut i...

Description: Beef Enchiladas with a Twist Source: susanm ( http://www.i99.com/ ) Serves/Makes:8 or more Ingredients 2 lbs (.9 kg). lean ground beef (or turkey) 1 medium onion, chopped 2 tsp (10 ml) instant coffee powder (optional) 1 tsp (5 ml) salt 1 tbsp (15 ml) chili powder 1/4 tsp (1 ml) pepper 4 8-oz. cans tomato sauce (or equivalent) 12 corn tortillas 1 3-oz. package cream cheese (or neufchatel) 1/2 cup (125 ml) water 2 cups (475 ml) longhorn or other chedder cheese, grated 12 ripe olives, pitted and sliced Preparation: - Brown meat and onion in a large skillet. - Add coffee, salt, chili powder, pepper and 2 cans of tomato sauce. - Spread each tortilla with cream cheese (use it all). - Place 1/4 cup (60 ml) meat on tortilla and fold. - Prepare a 9 inch x 13 inch baking dish with cooking spray. - Layer folded tortillas in pan in two alternating rows with folded side exposed. - Pour remaining meat mixture into spaces. - Pour last 1 to 2 cans of sauce and 1/2 cup (125 ml) water over ...