weight watchers best recipes | Mexican “1” Point Soup

ngredients:

2 small zucchini, cubed
1 cup tomatillo, chopped
1 medium jalapeno pepper, finely chopped
14 ounces canned Mexican-style tomatoes
1/2 medium poblano chile
1 medium Spanish onion, chopped
1 medium green chili pepper chopped
1 medium green pepper, chopped
1/2 teaspoon cumin
1 teaspoon fresh oregano
6 cups vegetable broth
2 roasted red peppers, packed in water
1 tablespoon chipotle chile in adobo
3/4 teaspoon salt
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro


Directions:

Put zucchini, tomatillos, jalapeno, diced tomatoes, green chili pepper, onion, green pepper, cumin, oregano and vegetable broth into a large soup pot.

Puree roasted peppers with chipotle in adobo sauce in a blender or food processor, and add to soup; stir to combine.

Cover and bring to a boil over high heat. Reduce heat to low, and simmer, partly covered, for about 10 minutes.

Stir in salt, lime juice and cilantro. Serve.

Makes 12 (1 Cup Servings)


Nutritional Info Per Serving: 26.3 calories; 0.3 g fat; 0.0 mg cholesterol; 5.7 g carbs;
1.2 g protein; 1.3 g fiber; 282 mg sodium

Source: http://www.yummly.com

weight watchers best recipes | Weight Watchers Mexican Casserole

INGREDIENTS

1 lb extra lean ground beef (drained or rinsed!)
½ cup onion (chopped)
¼ cup canned jalapeno slices, chopped
2 cups fresh tomatoes, chopped or 1 (15 ounce) can diced canned tomatoes
1 (15 ounce) can kernel corn (drained)
1 (15 ounce) can black beans (rinsed and drained)
1 (1¼ ounce) package taco seasoning mix
8 corn tortillas
¾ cup nonfat sour cream
⅓ cup reduced-fat Mexican cheese blend, shredded
⅓ bunch fresh cilantro, chopped, to taste (or less (or more

INSTRUCTIONS

Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.


Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.

Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.

Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture.

(Cover tightly with foil & Freeze for later OR cook as directed below…).
(Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes.

Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc… /.

Makes 6 large Servings at 9 weight watcher pts/each.

NOTES
Calories 355.4
Fat 5.8 g
Carbohydrate 52.2 g
Fiber 10.3 g
Protein 26.7 g

Points Plus: 9
Servings: 6

Source: http://www.recipe-diaries.com