Oven Baked Beef Taquitos

I threw some ingredients together and made some taquitos tonight with some left over roast beef I had and they were delicious, so I thought I'd share.

4 cups shredded roast beef
1 tsp cumin
1/2 tsp kosher salt
1/2 tsp chili powder
2 cloves garlic, minced
1-2 Tbsp green onion, finely sliced
1 cup Monterrey jack cheese, shredded
4 oz fat free cream cheese
1/3 cup salsa verde
10 corn tortillas

Combine all ingredients except tortillas together in a bowl.  Spread 2-3 tablespoons of meat mixture onto bottom third of tortilla.  Roll and place on greased cookie sheet.

Lightly coat top of taquitos with cooking spray or canola oil.

Bake at 425 degrees for about 15 minutes.

Let rest for 5 minutes.  Serve with sour cream, guacamole, salsa, and anything else you'd like.

One serving is 4 points+.

Chile Lime Chicken Tostadas

::Ingredients::
1 can diced green chilies
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless, skinless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, tomatoes, etc

::Directions::
Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken.
Cover and cook on low for 5 to 6 hours.
Remove chicken from slow cooker and shred.  Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
Spread warmed refried beans on tostada shells.
Top with hot chicken mixture and any other desired toppings.

3 ounces of chicken is  3 points+.

Slow Cooker Shredded Beef Tacos

::Ingredients::
1 (2 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

::Directions::
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.  Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice.  Sprinkle roast with spice mixture.  Cover slow cooker with lid and cook on low heat 8-10 hours.  Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker.  Cover with lid and cook additional 30 minutes.  Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.  Serve with desired toppings.  

Serve with shredded lettuce, diced tomatoes, shredded cheese, sour cream, guacamole, etc.


2 ounces of shredded beef is 4 points+.

Chicken Tortilla Soup

This could possibly be our new favorite soup.  Which is amazing coming out of my mouth, because I didn't think any soup would be able to tromp taco soup, but this one just might. It is amazing!

::Ingredients::
 2 whole bonesless, skinless chicken breasts
1 Tablespoon olive oil
1 1/2 teaspoons cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 Tablespoon olive oil
1 cup diced onion
1/4 cup died green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can rotel tomatoes and green chilies (I like to use mild, but use whichever kind you prefer)
32 ounces chicken stock
3 Tablespoons tomato paste
2 cans black beans, drained

::Directions::

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.

Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.

Pour in Rotel, chicken stock, tomato paste, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving.

Ladle into bowls, then top with tortilla chips, sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it!

I made homemade tortilla strips by cutting corn tortillas into strips and then deep frying them. It was so good.

*recipe adapted from Pioneer Woman

1 cup serving (with no toppings) is 4 points+. (if divided into 8 servings)

Navajo Tacos

 :::Scones:::

1 package of quick-acting active dry yeast (2 1/4 teaspoons)
1 1/3 cup warm milk (I used 1%)
3 to 3 1/2 cups flour or whole wheat flour (I used white this time)
1 tablespoon sugar
2 teaspoons canola oil
1 teaspoon salt


Dissolve yeast in warm milk in electric mixer bowl for about 5 minutes or until yeast is all bubbly.  Stir in 1 cup flour. Beat until smooth.  Stir in enough remaining flour, sugar, oil, and salt.  Mix on low electric speed until soft dough forms. Put in a greased bowl, cover and let rise in warm place until double, about 45 minutes.

Divide into 15 even portions and shape into round discs (kind of like mini pizzas.)  Fry in a deep fryer until golden brown, about 2-3 minutes per side.

1 scone is 4 points+

:::Homemade Chili:::

1 pound extra-lean ground beef (6% fat or less) or ground turkey
1 16 ounce salsa
1 cup white onion, chopped
1 large green, red, or yellow bell pepper, finely chopped
1 28 ounce can crushed tomatoes
1 28 ounce can diced tomaotes
1 15.5 ounce can pinto beans, drained
1 15.5 ounce can kidney beans, drained
1 tablespoon garlic powder
1 teaspoon salt
2 tablespoons chili powder
1 tablespoon sugar

Cook ground beef and chopped onion in a large saute pan over medium high heat until meat it browned. Combine in a crock pot with remaining ingredients and cook on high heat for 4 hours or on low heat for 8 hours.

Makes 20 1/2 cup servings.  One serving is 3 points+.

To make Navajo Taco place scone on a plate and add chili, cheese, lettuce and tomatoes and whatever other toppings you'd like.

One scone with 1/4 cup Homemade Chili, 1/2 ounce cheddar cheese, 1 cup lettuce and 1/2 cup tomatoes is 7 points+.

:::Emily:::

Pumpkin Pancakes

These are SO good!  My kids love them.

::Ingredients::
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon nutmeg
1 cup milk {I used 1%}
6 tablespoons pumpkin puree
2 tablespoons butter, melted
1 egg

::Directions::

Stir together the flour, sugar, baking powder, cinnamon, salt, and nutmeg in a medium bowl.

Whisk together the milk, pumpkin, butter and egg in a separate bowl. Fold this mixture into the dry ingredients.

Melt butter in a skillet over medium heat.

Pour 1/4 cup batter for each pancake and cook approximately 3 minutes per side.

Makes about 12 pancakes.

Each pancake is 2 points+.

*Recipe adapted from Martha Stewart.

:::Emily:::

Broccoli Cheese Soup

We had this for dinner tonight, it's the second time I've made it and I made some adjustments this time.  I'm not a huge fan of sharp cheddar cheese, but I used it last time because it's what the recipe called for.  This time I used medium cheddar cheese and I liked it a lot better.

::Ingredients::
1 3/4 cups fat free chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup (4 tablespoons) butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup shredded cheddar cheese, preferably sharp or extra sharp {I like it better with medium}
1/2 cup shredded swiss cheese
2 1/2 to 3 cups chopped, lightly steamed or blanched broccoli

::Directions::
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Adapted from Mel's Kitchen Cafe

Serves 4.  Each serving is 11 points+. {If made with 1% milk}

:::Emily:::