AVOCADO BLACK BEAN ENCHILADAS

AVOCADO BLACK BEAN ENCHILADAS
 from Creme de la Crumb

PREP TIME
15 mins
COOK TIME
15 mins
TOTAL TIME
30 mins

Healthy and tasty enchiladas filled with seasoned black beans and creamy avocado slices, all covered in green chile enchilada sauce! Ready in 30 minutes!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 3-4

BAKED CHEESY CHICKEN TAQUITOS

BAKED CHEESY CHICKEN TAQUITOS
from Creme de la Crumb 


PREP TIME
20 mins
COOK TIME
20 mins
TOTAL TIME
40 mins

Cheesy chicken taquitos, baked-not-fried, and topped with guacamole and pico de gallo!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 3-4

INGREDIENTS

2 boneless skinless chicken breasts, pounded to ½ inch thickness
½ teaspoon garlic salt
½ teaspoon cayenne pepper
½ teaspoon onion powder
1 teaspoon cumin
8 6-inch corn or flour tortillas (see notes)
1 cup shredded mexican blend or cheddar cheese
guacamole
pico de gallo or salsa
optional: sour cream, chopped cilantro

SLOW COOKER CREAM CHEESE CHICKEN TAQUITOS

SLOW COOKER CREAM CHEESE CHICKEN TAQUITOS
 from Creme de la Crumb

PREP TIME
15 mins
COOK TIME
4 hours
TOTAL TIME
4 hours 15 mins

Creamy chicken taquitos made in a slow cooker, then rolled and baked til crispy! Soooo yummy and incredibly easy!!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Mexican
Serves: 4

SLOW COOKER HAWAIIAN BBQ CHICKEN TAQUITOS

SLOW COOKER HAWAIIAN BBQ CHICKEN TAQUITOS
 from Creme de la Crumb

PREP TIME
30 mins
COOK TIME
3 hours
TOTAL TIME
3 hours 30 mins

Cheesy hawaiian bbq chicken taquitos made in your crockpot! They are so good you'll make them again and again! The whole family will LOVE this recipe!!
Author: Tiffany
Recipe type: Main Dish
Cuisine: Hawaiian
Serves: 4

Texas “Caviar”

Texas “Caviar”

Black-eyed peas are rich in complex carbs, which play an important role in keeping blood sugar levels steady.

SERVINGS: 4

¼ c olive oil
2 Tbsp apple cider vinegar
1 clove garlic, minced
¼ tsp salt
1 can (15 oz) unsalted black-eyed peas, rinsed and drained
1 green bell pepper, chopped
¼ c roasted red pepper strips, drained
½ small red onion, finely chopped
2 gluten-free brown rice tortillas, each cut into 8 wedges

1. WHISK together the oil, vinegar, garlic, and salt in a large bowl. Stir in the black-eyed peas, bell pepper, red pepper, and onion.
2. COVER and chill for at least 2 hours, or until ready to serve.
3. PREHEAT the oven to 400°F. Place the tortilla wedges on a large baking sheet and lightly coat them with cooking spray.
4. BAKE for 6 to 8 minutes, or until lightly toasted. Serve with the black-eyed pea mixture.

NUTRITION (per serving) 249 cal, 5 g pro, 24 g carb, 15 g total fat, 2 g sat fat, 4 g fiber, 317 mg sodium

Recipe from Flat Belly Diet Gluten-Free Cookbook from the editors of Prevention, (published by Rodale, which publishes Prevention). 

Chicken Enchiladas

Thursday: Chicken Enchiladas

SERVING: 4

1½ c salsa
1 c cooked or canned black beans
1 c frozen corn kernels, thawed
1 tsp cumin
2 c diced chicken
2 oz reduced-fat pepper jack cheese, shredded
2 oz reduced-fat cheddar cheese, shredded
8 whole-wheat tortillas

1. HEAT oven to 375ºF. Coat 13" x 9" x 2" baking dish with cooking spray. Spoon ½ cup salsa in dish and set aside.

2. TOSS together beans, corn, cumin, and three-fourths cup salsa in bowl. Reserve ½ cup of bean mixture and set aside.

3. DIVIDE chicken, remaining bean mixture, and one-half cup of each cheese among tortillas. Roll up to enclose filling and arrange seam side down in dish. Spoon remaining salsa and reserved bean mixture over top.

4. COVER with foil. Bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake 10 minutes.

NUTRITION (per serving) 439 cal, 36.2 g pro, 45.6 g carb, 8 g fiber, 13.7 g fat, 7 g sat fat, 829 mg sodium, 5.1 g sugar

Southwestern Chicken Salad With Crispy Tortilla Chips

Wednesday: Southwestern Chicken Salad With Crispy Tortilla Chips

SERVINGS: 4

2 whole-wheat tortillas
1 tsp lime zest
1 tsp minced garlic
1 tsp cumin
1/4 tsp red pepper flakes
2 c cooked chicken
2 Tbsp fresh lime juice
2 Tbsp olive oil
2 Tbsp chopped cilantro
16 c mixed lettuce
2 red bell peppers, thinly sliced
½ avocado, sliced

1. HEAT oven to 400ºF.

2. CUT tortillas into quarters and each quarter into two wedges. Place on baking sheet.

3. BAKE until crisp, about 5 minutes. Remove from oven and set aside.

4. STIR lime zest, garlic, cumin, and red pepper flakes in medium bowl. Add chicken and toss well to coat.

5. COMBINE lime juice, oil, and cilantro in large salad bowl. Add greens, red bell pepper, and avocado and toss well.

6. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl and serve.

NUTRITION (per serving) 392.5 cal, 38.5 g pro, 25.7 g carb, 10.2 g fiber, 16.1 g fat, 2.6 g sat fat, 254.9 mg sodium, 5.2 g sugar