Chicken Fajita Lettuce Cups Hungry Girl Ww Points 4 Recipes

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CHICKEN FAJITA LETTUCE CUPS (HUNGRY GIRL) - WW POINTS = 4

This is the from Hungry Girl Website: PER SERVING (entire recipe): 190 calories, 2.5g fat, 562mg sodium, 18g carbs, 4g fiber, 7g sugars, 23g protein -- POINTS. value 4 (if you make the HG Holy Moly Guacamole, the points value would be 3). Ready for a Mexi-licious mini-meal or snack? It's a chicken fajita explosion that's under 200 cals... Oli!

Provided by senseicheryl

Categories     Lunch/Snacks

Time 16m

Yield 3 lettuce cups, 1 serving(s)

Number Of Ingredients 8



Chicken Fajita Lettuce Cups (Hungry Girl) - Ww Points = 4 image

Steps:

  • Place chicken, peppers, and onions in a medium bowl. Blend fajita seasoning mix with 3 tablespoons water and pour mixture over the chicken and veggies. Stir so that chicken and veggies are thoroughly coated. Let marinate for 5 minutes.
  • Spray a medium pan with nonstick spray and bring to medium-high heat. Pour chicken/veggie mixture (including any excess marinade) into the pan. Moving mixture around occasionally with a spatula, cook until chicken is cooked through and veggies are slightly browned (about 6 minutes).
  • Transfer mixture to a bowl. Serve with the lettuce leaves, guac, salsa, and sour cream. Enjoy fajita-style, by loading up each lettuce "cup" with 1/3rd of the mixture and topping with the condiments. Yum!

3 medium iceberg lettuce leaves (or leaves from another round, firm head of lettuce)
3 ounces boneless skinless chicken breasts, lean, sliced
1/2 cup bell pepper, red & green, sliced
1/2 cup onion, sliced
2 tablespoons guacamole (HG also makes a Guacamole!)
1 tablespoon salsa
1 tablespoon nonfat sour cream
1 1/2 teaspoons fajita seasoning mix, dry

CHICKEN FAJITAS

Provided by Nigella Lawson : Food Network

Time 1h10m

Yield 4 to 8 servings

Number Of Ingredients 20



Chicken Fajitas image

Steps:

  • Over a shallow bowl, cut the chicken with a pair of scissors into thin, lengthways, 1/4 to 1/2-inch strips. Halve the long strips across to give 2 shorter strips (to echo the size of the bell pepper strips). Don't get too hung up on precision, though; you're just trying to cut the chicken into uniform shapes.
  • Add the oregano, cumin, salt, sugar, 1 tablespoon garlic flavored oil, and the lime juice to the chicken. Stir to combine and let marinate while you get on with the onions and bell peppers. Preheat the oven to 225 degrees F if you wish to warm your tortillas.
  • Warm the peanut or olive oil in a large frying pan or wok and fry the onion slices over medium heat, stirring occasionally, for 5 minutes.
  • Spread the tortillas out on a cookie sheet and put it in the oven to warm.
  • Add the bell pepper strips to the pan with the onion and cook for 10 minutes. When both the onions and peppers are tender, remove them to a bowl.
  • Warm the remaining 2 teaspoons garlic flavored oil in the pan over medium heat and add the chicken with its marinade. Cook, stirring frequently, for 5 minutes. Check that the chicken is piping hot and cooked through, then add the onions and bell peppers. Stir together, then transfer them to a serving dish.
  • Take the warmed tortillas out of the oven and put them on the table alongside the chicken mixture and all the other accoutrements. Wrap what you fancy in the tortillas and eat straightaway.
  • Make Ahead Note:
  • The onion and bell peppers can be cut 1 day in advance. Cover tightly with plastic wrap and refrigerate. The chicken can be cut 1 day in advance and tossed with the oregano, cumin and garlic flavored oil. Cover tightly with plastic wrap and refrigerate. Add the lime juice and salt just before cooking.

2 skinless chicken breast fillets, preferably organic
1 teaspoon dried Mexican oregano, or regular oregano
1 teaspoon ground cumin
1 teaspoon kosher salt or 1/2 teaspoon table salt
1/2 teaspoon sugar
1 tablespoon garlic flavored oil, plus 2 teaspoons
2 tablespoons lime juice
2 tablespoons peanut oil or regular olive oil
2 onions, peeled, halved and cut into thin half-moons
8 soft flour tortillas
1 red bell pepper, cored and seeded, cut into strips
1 orange bell pepper, cored and seeded, cut into strips
1 yellow bell pepper, cored and seeded, cut into strips
1 cup grated Cheddar or Monterey Jack cheese
1/2 cup sour cream or creme fraiche
1 (7-ounce) can corn niblets, drained (or 2/3 cup drained canned corn)
1 large avocado (or 2 small), finely diced and dressed with 1/2 teaspoon kosher salt and 2 teaspoons lime juice
1/4 to 1/2 head iceberg lettuce, shredded
1/3 cup chopped fresh cilantro leaves
Hot chili sauce, to serve, optional

QUESADILLA YEE-HAA! SALAD (HUNGRY GIRL) 6 WW POINTS

This is a great salad! It is suppose to be like the explosion salad from chili's. I am sure that it is close to the delicious fattening one, but it is really good and filling. UPDATE! 3-02-09:sometimes instead of making this dressing i take 2 tablespoons of light sour cream and 3 tablespoons salsa and mix it together for my dressing! it is delicious and lowers the point by one or two.

Provided by punkyluv

Categories     < 30 Mins

Time 20m

Yield 1 serving(s)

Number Of Ingredients 12



Quesadilla Yee-Haa! Salad (Hungry Girl) 6 Ww Points image

Steps:

  • Begin by mixing together the fajita seasoning mix and 2 teaspoons of water. Toss the chicken in this mixture and set aside.
  • To make the quesadilla, place tortilla in a pan lightly sprayed with nonstick cooking spray. Sprinkle cheese evenly over one half of the tortilla, and then bring the pan to medium heat. Once the cheese begins to melt, use a spatula to fold the plain half over and press down to seal. Flip and continue to cook and press until the entire quesadilla is hot and toasty; set aside.
  • Build your salad by layering the lettuce, tomatoes, corn and black beans. Top with the chicken (heating first if desired); cut the quesadilla into triangles and place them around your salad.
  • Combine all of the dressing ingredients with one teaspoon of water; mix well and serve on the side.
  • If you like, garnish salad with cilantro.
  • Enjoy. Makes one serving.

Nutrition Facts : Calories 205.8, Fat 3.9, SaturatedFat 1, Cholesterol 72.9, Sodium 136.5, Carbohydrate 13.3, Fiber 5.1, Sugar 3.7, Protein 30.3

1 small low-carb whole wheat tortilla
1/4 cup shredded fat-free cheddar cheese
3 cups chopped romaine lettuce
3 ounces lean cooked boneless skinless chicken breasts, cut into strips
1/4 cup diced tomato
2 tablespoons canned sweet corn, drained
1 tablespoon canned black beans, rinsed
1 teaspoon fajita seasoning mix, dry
3 tablespoons fat free balsamic vinaigrette
1 teaspoon lemon juice
1 teaspoon lime juice
1/2 a packet if artificial sweetener (like Splenda)

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