Chile-Cheese Rice Burritos

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Chile-Cheese Rice Burritos

Servings 2
Calories 143 kcal

Ingredients

  • Cooking spray
  • 1/2 cup shredded zucchini
  • 1/2 cup thinly sliced green onions
  • 1 cup hot cooked rice
  • 1/4 cup shredded Monterey Jack cheese with jalapeño peppers -- 1 ounce
  • 1 tablespoon canned chopped green chiles
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup fat-free sour cream
  • 2 8-inch flour tortillas
  • 1/2 cup shredded iceberg lettuce
  • 1/2 cup diced tomato
  • 2 tablespoons bottled salsa

Instructions

  1. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add zucchini and onions; sauté 3 minutes or until tender. Stir in rice and the next 4 ingredients (rice through black pepper); cook 1 minute, stirring constantly. Remove from heat; stir in sour cream.
  2. Warm tortillas according to package directions. Spoon half of rice mixture down center of each tortilla. Top each with half of lettuce and tomato; roll up. Serve with salsa.

Chinese Slaw

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Chinese Slaw

Servings 8
Calories 22 kcal

Ingredients

  • 4 cups shredded green cabbage
  • 3/4 cup diagonally sliced green onions
  • 1/2 cup shredded carrot
  • 1/2 cup thinly sliced red bell pepper
  • 2 Tbs low-sodium tamari or soy sauce
  • 1 Tbs sesame seeds toasted
  • 1 Tbs grated peeled fresh ginger
  • 1 Tbs mirin sweet rice wine
  • 1 Tbs rice vinegar
  • 1 1/2 tsp dark sesame oil
  • 2 tsp sugar

Instructions

  1. Combine all ingredients in a large bowl. Let stand at least 15 minutes.

Chicken with Linguine, Leeks, and Tomatoes

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Chicken with Linguine, Leeks, and Tomatoes

Servings 4
Calories 140 kcal

Ingredients

  • 4 skinned (4-ounce) boned chicken breast halves
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground red pepper
  • 1/4 tsp black pepper
  • 1/8 tsp ground cumin
  • Vegetable cooking spray
  • 2 tsp margarine
  • 3 cups sliced leeks about 3 medium
  • 3 garlic cloves minced
  • 1 cup low-salt chicken broth
  • 1/2 tsp dried basil
  • 1/8 tsp salt
  • 1 can no-salt-added whole tomatoes (14 1/2-ounce) undrained and chopped
  • 4 oz linguine uncooked

Instructions

  1. Place each chicken piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Combine 1/4 teaspoon of salt, garlic powder, and next 4 ingredients; sprinkle over both sides of chicken, and set aside.
  2. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add the chicken, and cook 1 1/2 minutes on each side or until lightly browned. Remove from skillet; set aside.
  3. Add leeks and garlic to skillet; cook over medium-high heat 3 minutes or until tender. Add chicken broth and next 3 ingredients; bring to a boil. Break linguine into 2-inch pieces; add linguine and chicken to skillet. Cover and cook over medium-low heat 15 minutes or until pasta is tender.