ORANGE CHICKEN FAJITAS - WEIGHT WATCHERS
Flat-Out Fast! Need dinner in 20 minutes? Start with a package of tortillas and this easy, thoroughly delicious recipes. This recipe is a 5 point value. I found this recipe in Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200. Wrap the tortillas in foil and bake untiln warmed through, about 5 minutes.
- Meanwhile, in a large nonstick skillet, heat the juice concentrate and oil over medium-high heat until bubbling. Add the chicken, coriander, chili powder, and salt; cook, stirring, until the chicken is cooked through, 5-10 minutes, adding a little water if the pan becomes dry. Stir in the bell peppers; simmer until the mixture thickens. Remove from the heat and keep warm.
- To serve, top a warm tortilla with 3/4 cup of the chicken mixture and 1 tablespoon of the sour cream.
- Cook's Tip: You can warm the tortillas in the microwave, 2 at a time, between layers of damp paper towels. Microwave on HIGH, turn tortillas every 10 seconds, until soft, about 40 seconds. Resume the recipe at step 2.
CHICKEN FAJITAS W/ ORANGE JUICE & CUMIN
I love cumin; its smokiness goes very well with chicken fajitas. The orange juice also gives this dish some depth. I serve w/ tortillas, lettuce, salsa, cheddar cheese, and sour cream. Our I eat it on top of a bed of greens w/ salsa and cheddar... Enjoy! Also try pork or beef for some variation...
Provided by Keeferop
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice meat into strips.
- Mix together garlic, oregano, cumin, salt, orange juice, vinegar, and hot pepper sauce.
- Marinate meat strips in mixture for 10 minutes.
- Heat oil in heavy skillet or on griddle until hot.
- Stir fry meat strips, onion, and green peppers until meat is cooked, about 5 minutes.
- Serve w/ toppings, as desired.
CHICKEN FAJITA SOUP WW
Always trying to create something new for my Weight Watchers program, so I came up with this great soup! It is 4 points per serving and is filling! Great for a rainy evening.
Provided by Upper Crusty
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- If you are on Weight Watchers, give the tortillas from the Fajitas package to the dog!
- In a 6 qt pan or crock pot, put in the chicken broth, stewed tomatoes, corn and the packet of Fajitas veggies. Take the packet of Fajitas chicken, open and cut the pieces into bite-sized pieces, about 3/4" cubes. Add the chicken to the pot.
- Heat using the medium setting on stove for 15 minutes or 2 hours on low for the crockpot so the flavors can merge.
- For non-Weight Watchers, add some shredded cheese and tortilla chips into each serving. Either way, it's a yummy soup. Enjoy!
- Weight Watchers equivalent: 3½ chicken breasts, 3½ servings of the can of corn and can of tomatoes, 2 servings of chicken broth & 4 servings of the fajita vegetable mix (bell peppers and onions).
Nutrition Facts : Calories 386.5, Fat 19.3, SaturatedFat 5.3, Cholesterol 86.2, Sodium 1070.8, Carbohydrate 28.2, Fiber 3.4, Sugar 7.9, Protein 27.8
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Cuisine MexicanCategory Lunch,DinnerServings 4Total Time 35 mins
- In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour.
- Meanhwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeno, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavors to blend.
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Cuisine Mexican,Tex-MexCategory Dinner,LunchServings 4Total Time 35 mins
- In a medium-size glass bowl, combine garlic, red pepper flakes, chili powder, lime juice, salt and pepper; add chicken to bowl and stir well to coat. Cover and refrigerate for 1 hour.
- Meanhwhile, to make salsa, in a medium bowl, combine tomatoes, scallions, jalapeño, red pepper flakes, lime juice, salt and pepper. Set aside to allow flavours to blend.
- Coat a large, heavy-bottomed nonstick skillet with cooking spray; heat over medium-high heat for 30 seconds. Add onion and peppers, and cook, stirring frequently, until tender, about 5 minutes; spoon vegetables into a small serving bowl and cover to keep warm.
- Add oil to same skillet; heat over medium-high heat. Add chicken and any marinade remaining in bowl, but discard garlic (juices will sizzle so be careful of splattering liquid). Cook chicken until well-browned on bottom, about 3 minutes; flip chicken and cook until browned on second side, about 3 minutes more. If chicken is not cooked through, reduce heat to low and cook an additional 2 or 3 minutes.
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