Skinny Weight Watcher Chicken Tamales Recipes

Steps:

• In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
• Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
• Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
• Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Steps:

• Preheat the oven to 400 degrees F.
• Spray a nonstick baking sheet with nonstick spray; set aside.
• Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
• Add the turkey, onion, garlic, chili powder, oregano, and cumin.
• Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
• Stir in the tomato sauce and the chiles; bring to a boil.
• Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
• Remove from the heat and stir in the cheddar cheese.
• Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
• Spoon about 1/2 cup of the filling into the center of each tortilla.
• Fold in the sides, then roll to enclose the filling.
• Place the chimichangas, seam-side down, on the baking sheet.
• Lightly spray the tops of the tortillas with nonstick spray.
• Bake until golden and crisp, about 20 miuntes.
• Do not turn.

Steps:

• Preheat oven to 350 degrees.
• Mix together cornbread mix, egg substitute and applesauce. Set aside.
• In a large pan sprayed lightly with nonstick spray, begin to cook onions and soy crumbles over medium heat. Once crumbles have thawed, add in taco seasoning, cumin and 1/4 cup of water. Stirring occasionally, continue to cook until the water has absorbed. Then add the taco sauce, corn, and black beans, and mix well.
• Pour mixture into a large round casserole dish sprayed lightly with nonstick spray, and then evenly cover with the cornbread topping mixture.
• Bake in the oven for 20 minutes, or until top is golden brown and firm.

Steps:

• heat oven to 375 degrees. in large skillet cook turkey,onion, and bell pepper until turkey is cooked. stir in beans,salsa, and jalapenos.
• prepare corn mix and pour into greased 9" pie plate.
• spoon meat mixture onto corn mix and bake 30 to 40 min or until set.
• remove from oven and sprinkle with cheese and return to oven for 5 min or until cheese is melted. let cool 5 min before serving.

Steps:

• Sprinkle chicken breasts with seasoning salt. Let sit for 5 minutes. In the meantime, line a microwave safe plate with several paper towels. Place bacon on top and cover with more paper towels. Cook for about 4 minutes until bacon is crisp. Blot well, cool slightly and crumble. Set aside. Add mushrooms to a small bowl and cook in the microwave for 1 minute to soften. Set aside. In a small bowl, mix together mustard, honey, mayonnaise, yogurt and dried onion flakes or scallions. Set aside. Coat a large nonstick pan with cooking spray. Add oil and heat. Place chicken in pan and saute over medium heat for 3 to 5 minutes per side until browned. Move chicken to a baking dish that has been coated with a little cooking spray. Spread most of the honey mustard sauce over each chicken breast, then layer each piece with the mushrooms, top with the remaining honey mustard sauce, sprinkle each with crumbled bacon. Finally, top each with 1 tablespoon shredded cheese. Bake in a 350°F oven for about 15 minutes, until cheese is melted and chicken is done.