• Chicken/Poultry
  • Layered Mexican Chicken

    from: Ingredients1/4 cup all-purpose flour 2 1/2 cup fat-free evaporated milk 2 medium garlic clove(s), minced 1/3 cup grated Parmesan cheese 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 10 oz dry lasagna noodles, cooked al dente (about 12 noodles) 10 oz cooked winter squash, thawed if frozen 1 […]

  • Lighter
  • Fish Stick Soft Tacos

    from: Ingredients1/4 cup all-purpose flour 2 1/2 cup fat-free evaporated milk 2 medium garlic clove(s), minced 1/3 cup grated Parmesan cheese 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 10 oz dry lasagna noodles, cooked al dente (about 12 noodles) 10 oz cooked winter squash, thawed if frozen 1 […]

  • Beef/Pork/MEAT
  • Slow Cooker Beef & Bean Burritos

    from: Hungry Girl Ingredients1/2 butternut squash kosher salt DirectionsPre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, […]

  • Meatless
  • Avacado Enchiladas

    from: Hungry Girl Ingredients1/2 butternut squash kosher salt DirectionsPre-heat oven to 425 degrees. Peel and de-seed your butternut squash. If you're unfamiliar with handling them, you may have a little trouble at first. They're fairly easy to peel, but you'll need a sharp knife to cut them. Once your orange friend is peeled and seed-free, […]

  • Mexican
  • Baja Fish Tacos

    from: 164 Ingredients1 qt veggie broth 1 T olive oil 1.5 C arborio rice 12 oz beer (1.5 cups) 3 C chopped broccoli 1 T Dijon mustard 4 C loosely packed grated sharp cheddar 2 C chopped tomatoes or halved cherry tomatoes sprinkling of black pepper DirectionsIn a saucepan, bring the broth to a boil […]

  • Chicken/Poultry
  • Soft Black Bean Tostadas

    from: Cooking Light, January 2006 IngredientsSalsa: 1/2 cup chopped peeled avocado 1/2 cup chopped seeded tomato 1/4 cup thinly sliced green onions 2 teaspoons fresh lime juice 1/4 teaspoon salt Remaining ingredients: 2 tablespoons water 2 tablespoons fresh lime juice 1/2 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon ground red pepper 1 (15-ounce) can […]

  • Chicken/Poultry
  • Tequila Lime Chicken

    from: Barefoot Contessa Ingredients1/2 cup gold tequila 1 cup freshly squeezed lime juice (5 to 6 limes) 1/2 cup freshly squeezed orange juice (2 oranges) 1 tablespoon chili powder 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded) 1 tablespoon minced fresh garlic (3 cloves) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper […]

  • Chicken/Poultry
  • BBQ Chicken Burritos

    from: Cooking Light December 1999 Ingredients1 tablespoon olive oil 3/4 pound skinned, boned chicken breast, cut into bite-size pieces 1/2 cup chopped onion 3 garlic cloves, minced 1/3 cup bottled barbecue sauce 1 (15-ounce) can black beans, drained 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese 4 (10-inch) flour tortillas 1/4 cup low-fat sour […]

  • Beef/Pork/MEAT
  • Chile Relleno Burritos

    from: Cooking with Jaz Ingredients1 dozen flour tortillas 1 large can whole green chiles 1 large can tomato sauce 1 lb. monterey jack cheese, cut in 1/4″ thick slices 1 pound ground beef 1 tsp. chili powder 1 tsp. crushed red pepper DirectionsHeat oven to 400. Brown ground beef and drain. Add tomato sauce and […]