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Taco Salad

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Course Main Dish
Cuisine Mexican
Category AA
Servings
people
Ingredients
Instructions
  1. Combine shredded chicken and taco seasoning, add hot sauce to taste
  2. Assemble taco salad using remaining ingredients--feel free to crush up the beanitos and add on top, or enjoy them as a side.
Course Main Dish
Cuisine Mexican
Category AA
Servings
people
Ingredients
Instructions
  1. Combine shredded chicken and taco seasoning, add hot sauce to taste
  2. Assemble taco salad using remaining ingredients--feel free to crush up the beanitos and add on top, or enjoy them as a side.
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Sausage Stuffed Jalapenos

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Course Main Dish
Cuisine Mexican
Category FP
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Place sausage in a skillet over medium heat, and cook until evenly brown and then drain off grease.
  2. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion Spoon about 1 tablespoon sausage mixture into each jalapeno half.
  3. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned
Course Main Dish
Cuisine Mexican
Category FP
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Place sausage in a skillet over medium heat, and cook until evenly brown and then drain off grease.
  2. In a bowl, mix the sausage, cream cheese, cheddar cheese, and green onion Spoon about 1 tablespoon sausage mixture into each jalapeno half.
  3. Arrange stuffed halves in a baking dish. Bake 20 minutes in the preheated oven, until bubbly and lightly browned
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Taco Soup

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Category AA
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat. Add remaining ingredients and simmer for an hour or so.
Category AA
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat. Add remaining ingredients and simmer for an hour or so.
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You may want to add some fat free sour cream and fat free cheddar cheese in your bowl of soup.

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Tomato-Topped Frittata

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Course Side Dish
Cuisine Mexican
Category FC NC
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Spray 12-inch nonstick skillet with 0 calorie cooking spray.
  2. Place vegetables and garlic in skillet.
  3. Cook over medium heat for about 2 minutes
  4. In medium bowl, combine eggs, basil, salt and hot pepper sauce. Beat well.
  5. Pour egg mixture over vegetables in skillet.
  6. Cover and cook 15 to 20 minutes until eggs are set and vegetables are crisp-tender, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of pan
  7. Arrange tomato slices around outer edge of skillet. Sprinkle with cheese. Cover; cook an additional 2 minutes or until cheese is melted.
  8. Cut into wedges to serve
Course Side Dish
Cuisine Mexican
Category FC NC
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Spray 12-inch nonstick skillet with 0 calorie cooking spray.
  2. Place vegetables and garlic in skillet.
  3. Cook over medium heat for about 2 minutes
  4. In medium bowl, combine eggs, basil, salt and hot pepper sauce. Beat well.
  5. Pour egg mixture over vegetables in skillet.
  6. Cover and cook 15 to 20 minutes until eggs are set and vegetables are crisp-tender, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of pan
  7. Arrange tomato slices around outer edge of skillet. Sprinkle with cheese. Cover; cook an additional 2 minutes or until cheese is melted.
  8. Cut into wedges to serve
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Mexican Lasagna

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Course Main Dish
Cuisine Mexican
Category LP FC
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Instructions
  1. Preheat oven to 350.
  2. Spray 8.4 x 11 inch casserole dish with Non-Stick Cooking Spray.
  3. Mix Refried Beans, 1/2 cup cheese, tomatoes, chili powder, garlic, scallions, and hot pepper sauce in a bowl.
  4. Lay 2 tortillas in the bottom of a casserole dish, top with 1/3 bean mixture, salsa, remaining cheese and chicken strips. Continue 2 more layers.
  5. Bake at 350 for 40 minutes.
Course Main Dish
Cuisine Mexican
Category LP FC
Prep Time 20 minutes
Cook Time 40 minutes
Servings
servings
Instructions
  1. Preheat oven to 350.
  2. Spray 8.4 x 11 inch casserole dish with Non-Stick Cooking Spray.
  3. Mix Refried Beans, 1/2 cup cheese, tomatoes, chili powder, garlic, scallions, and hot pepper sauce in a bowl.
  4. Lay 2 tortillas in the bottom of a casserole dish, top with 1/3 bean mixture, salsa, remaining cheese and chicken strips. Continue 2 more layers.
  5. Bake at 350 for 40 minutes.
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Recipe Notes

Modifications
Cut tortilla into thirds then in half. Meal Portion 1 piece. Serve with a side salad or FC of your choice.:

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Taco Soup

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Cuisine Mexican
Category LP NC
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat.
  2. Add remaining ingredients and simmer for an hour or so.
Cuisine Mexican
Category LP NC
Prep Time 15 minutes
Cook Time 60 minutes
Servings
servings
Instructions
  1. Brown the extra lean ground chicken, green pepper and onions in a large pan drain off fat.
  2. Add remaining ingredients and simmer for an hour or so.
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Recipe Notes

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You may want to add some fat free sour cream and fat free cheddar cheese in your bowl of soup.

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Shrimp Enchiladas

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Course Main Dish
Cuisine Mexican
Category FP FC
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9X13-inch dish and set aside.
  3. Saute red pepper, onion and green pepper in 2 MCT Oil until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and Carbquick; blend well and cook, stirring constantly for about a minute.
  4. Whisk in the milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
  5. In another skillet, add 2 tablespoons MCT Oil. Saute onion in the oil until translucent and soft, 3-5 minutes.
  6. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough).
  7. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture.
  8. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish.
  9. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 30 to 35 minutes.
Course Main Dish
Cuisine Mexican
Category FP FC
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly grease a 9X13-inch dish and set aside.
  3. Saute red pepper, onion and green pepper in 2 MCT Oil until crisp-tender. Add oregano, salt, garlic powder, pepper, cayenne pepper, and Carbquick; blend well and cook, stirring constantly for about a minute.
  4. Whisk in the milk and continue cooking for 3 minutes or until slightly thickened. Add the cheese; stir until melted. Add sour cream, stir to blend. Set aside.
  5. In another skillet, add 2 tablespoons MCT Oil. Saute onion in the oil until translucent and soft, 3-5 minutes.
  6. Add the shrimp and cook until the shrimp are pink (don't overcook or the shrimp will be tough).
  7. Add chopped tomatoes and 1/2 of the cheese sauce. Spoon 1/3 cup shrimp mixture into each tortilla. Sprinkle a bit of cheese on top of shrimp mixture.
  8. Roll the enchiladas up tightly. Arrange seam side down in a 9X13-inch glass baking dish.
  9. Spoon remaining cheese sauce over tortillas and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 30 to 35 minutes.
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Recipe Notes

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You may add some lettuce if you like.

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Stuffed Baked Poblanos – Bocca

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Course Main Dish
Cuisine Mexican
Category NC
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 minutes or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.
Course Main Dish
Cuisine Mexican
Category NC
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Instructions
  1. Cook and stir onions and garlic in hot oil in large skillet on medium heat 2 min. Stir in next 6 ingredients; cook 10 min., stirring occasionally.
  2. Discard bay leaf.
  3. Stir 3/4 cup cheese into tomato mixture; spoon into chiles.
  4. Place, filled-sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with remaining cheese.
  5. Bake 15 minutes or until chiles are heated through (160 degrees F) and cheese is melted. Sprinkle with cilantro.
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Recipe Notes

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Serving Size: 1 Chili with a LP or 2 Chilis

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