CHICKEN BEAN SUPREMES

Yes, you guessed it, another bean recipe!  I told you we have been eating a lot of beans lately!

The bean we especially like using alot of is the Cannellini bean because of the awesome health benefits.  Did you know its one of the least glycemic bean?  Did you know they are great in lowering cholesterol and are super charged with antioxidants?  There are so many great things about the cannellini bean that makes it a must in any ones diet, its worth checking out.

 

I super sized these bean rolls into 4 servings but you can make them smaller.  We usually have 1 with a dinner salad and it is a great filling meal.  I also used a spicy chicken sausage but you can use plain ground chicken or turkey and season it yourself.  My husband raved about these, hope you like them too!

 

 

CHICKEN BEAN SUPREMES

 

1/2 lb spicy chicken sausage

1/2 cup red and green peppers, diced

1/2 cup onions, diced

1 10 3/4 oz can Campbell's Healthy Request cheddar cheese soup

4 large fajita style, whole wheat tortillas

1 15 oz can cannellini beans

1/2 cup sharp cheddar cheese

 1 10oz can green enchilada sauce

 

 

 

Preheat the oven to 400.  Spray a medium saucepan, with cooking spray and brown the ground chicken, peppers and onion on medium high heat.  Turn off heat and stir in the can of cheddar cheese soup.

 

Pour 1/2 the can of enchilada sauce on a plate and have another plate ready to wrap  your tortillas on

 

Dip tortillas in sauce and coat both sides.  Transfer to spare plate.

 

To each tortilla, add 1/4 the chicken mixture, 1/4 can beans

and

1/8 cup sharp cheddar cheese

Roll up (do not tuck ends) and lay in baking pan( I used a 7 x 11 pan)

Pour the other 1/2 can of enchilada sauce over the top and bake at 400 degrees for 30 minutes or as brown as you like them. 

 

Sorry I didnt get a plate shot, I was so hungry I forgot!

 

 

 

 

 

 



FISH TACOS

My husband was pretty reluctant to try this recipe.  He has finally started enjoying baked fish and wasn't sure about putting it in a taco.  With the first taste he was absolutely sold and has asked me to make it again soon!

Avocado sauce

• 1/2 an avocado
• 1 wedge lite Swiss laughing cow cheese
• 1/8 tsp beau Monte seasoning
• 1 tbsp chopped fresh cilantro
• 1/2 tsp lime juice

Mash the avocado and cheese together until creamy.  Add the rest of the ingredients and mix well.  Refrigerate until ready to use.

Salsa

• 3/4 cup canned diced tomatoes
• 1/2 an avocado, diced
• 1tbsp canned jalapeno peppers
• 1/8 cup diced onions
• 1 tsp lime juice
• 1/2 tsp beau Monte seasoning
• 1/8 cup chopped cilantro

Mix all and let sit until ready to use

• 3 cups cabbage, fried tender crisp in olive oil spray
• 6 low carb tortillas (small ones)
• 3 talapia fillets

Make sauce and salsa and fry the cabbage before baking the fish.  To prepare the fish, spay your pan with olive oil spray and lay fish in the pan.  Spray the tops of the fish, season with creole seasoning and drizzle with lemon juice if you like.  Put in a 350 degree oven and bake 15 to 20 minutes.

To prepare tortillas, cut a foil piece big enough to go around them and put in the oven with fish just to warm them.

To assemble, spread some sauce on one side of the tortilla, lay some fried cabbage on the bottom followed by 1/2 fillet of talapia and a spoonful of salsa.  Wrap and enjoy!  Makes 6 fish tacos