Bajio Chicken Chile Salad-YUM!

5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings. Serve with Costa Vida Cilantro Ranch.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Always Ready Bran Muffins

3 cups wheat bran cereal

1 cup boiling water

1 cup sugar

1/2 cup margarine

2 eggs

2 1/2 cups white flour

2 1/2 tsp. baking soda

1 tsp. salt

1 pint buttermilk

Put 1 cup of the bran in a small bowl, and add boiling water. Stir once and let stand to soften. Cream the softened bran, the remaining bran, the eggs (slightly beaten), flour mixture and buttermilk with margarine and sugar. Stir until thoroughly mixed. Pour into plastic container and cover tightly. Store in the refrigerator for a minimum of 12 hours and maximum of 6 weeks. Fill tins 2/3 full. Let the muffins sit to come to room temp. Bake at 400 degrees for 18 min. Makes about 2 dozen.

Grilled Teriyaki Flank Steak

Grilled Teriyaki Flank Steak
2 lbs flank steak
½ cup vegetable oil
½ cup soy sauce
2 Tbs honey
2 Tbs vinegar
1 Tbs fresh grated ginger
1 tsp garlic powder
1 green onion, finely chopped

1. Combine flank steak with all other ingredients in a large freezer ziploc baggie. Marinate for at least 8 hours, or overnight.

2. Heat grill and barbecue steak until desired doneness.

3. Cut steak against the grain in long strips.

Servings: 6

Nutritional Information
Per Serving
Calories 84.6
Calories from Fat 48.8
Total Fat 5.48g
Saturated Fat .39g
Cholesterol 0g
Sodium 709.26g
Potassium 63.37mg
Carbohydrates 8.58g
Dietary Fiber .32g
Sugar 6.30g
Net Carbs 8.26g
Protein 1.26g

WW POINTS: 2

Asian BBQ Chicken

Asian BBQ Chicken

1/4 cup packed brown sugar
1/4 cup low-sodium soy sauce
1 Tbs fresh lime juice
1/2 tsp crushed red pepper
1/4 tsp curry powder
3 cloves garlic, minced
Eight 6-ounce chicken thighs, skinned
lime wedges
green onion tops

1. Combine first 6 ingredients (through garlic) in a large ziploc bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

2. Pre- heat grill.

3. Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

4. Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Servings: 4
Yield: 2 thighs per serving

Nutrition Facts
Amount Per Serving
Calories 297
Calories From Fat (22%) 51.13
Total Fat 7.7g
Saturated Fat 1.39g
Cholesterol 161mg
Sodium 706mg
Potassium 410.49mg
Carbohydrates 16.1g
Dietary Fiber 0.4g
Sugar 13.59g
Net Carbohydrates 15.65g
Protein 28.12g

WW Points 5

Cooking Tips
*It’s ok to substitute chicken breasts for the chicken thighs.
**For a great meal, serve with roasted sesame asparagus and a sesame-noodle salad.

BBQ Chicken Pita Pizzas

BBQ Chicken Pita Pizzas

1 pkg whole wheat pita bread
2 whole chicken breasts boiled, then shredded
2 tbs olive oil (I only used 1)
cilantro, finely chopped (Only a few tbs)
1 tomato, diced
1 avocado, diced
reduced fat shredded mozerella cheese
In a medium saucepan, heat olive oil and saute cilantro over medium-high heat. Stir in shredded chicken. Toss chicken until it starts to brown just slightly (I like it slightly crispy). Turn down heat and stir in BBQ sauce (as much or as little as you'd like). Remove from heat and set aside.
Spread BBQ sauce evenly on your pitas, and cover with mozerella cheese. Cover with shredded chicken, and sprinkle diced tomoatoes and avocado over the top. Bake for 10 minutes at 350. For a crispier pita, bake directly on the oven rack.

I don't remember who suggested it-The Green Smoothie

Green Smoothie

1-2 large handfuls of spinach
1 apple, sliced
1 banana sliced
1/2 lemon, seeds removed (you can throw the whole thing in, or just squeeze some of the juice. I don't mind the rind)
1/4 c. water
ice (I just add it until I get the desired "smothie" consistency I like, usually just one handful.)

Place everything in a powerful blender or Vitamix. Blend and enjoy! This easily serves 2-3 people.

I have yet to experiment adding other fruits, but I think strawberries or raspberries could be a good addition! You could aslo sweeten it up with some splenda or other low-cal sweetener.

Sweet and Spicy Lettuce Wraps

http://www.recipegirl.com/

3 Tbsp. unsalted, dry-roasted peanuts, roughly chopped
3 Tbsp. hoisin sauce
2 Tbsp. cider vinegar
2 tsp. low-sodium soy sauce
1 tsp. fresh minced ginger
1 tsp. dark sesame oil
1/2 tsp. crushed red pepper
1/2 tsp. minced garlic
2 cups thinly sliced cabbage
1/2 cup grated carrot
1 cup canned, sliced water chestnuts, drained
1 cup finely diced cooked chicken breast
12 Bibb lettuce leaves

1. Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

2. In a small bowl, combine hoisin, vinegar, soy sauce, ginger, oil, pepper and garlic in a small bowl, stirring well with a whisk.

3. In a medium bowl, mix 2 Tbsp. peanuts, slaw, water chestnuts, and chicken; add sauce and toss well.

4. Spoon about 1/3 cup of chicken salad in the center of each lettuce leaf; Sprinkle each lettuce wrap with remaining 1 Tbsp. peanuts. Serve immediately.

Yield: 4 servings (3 lettuce wraps per person)

Nutritional Information: calories 197, fat 7.4g, cholesterol 37mg, carbohydrate 18.2g, sodium 825mg, protein 16.5g, fiber 3.4g

WW POINTS: 4

Read more: http://www.recipegirl.com/2007/06/03/sweet-spicy-chicken-lettuce-wraps/#ixzz0ssudU6dt