Cream Cheese Beef Enchiladas

2 1/2 lbs. of shredded beef or 3 14oz. cans of beef(shredded)
2 14oz. cans of Stokes Green Chile Sauce: Pork Ranchero(make sure this is a brown sauce as this goes better with beef than the green)
1 14oz. can of diced tomatoes, drained
1 1/2 packages(12 oz.) of Neufchatel cream cheese(1/3 less fat cream cheese)fat free would also work for this
1 Tbsp. of chili powder
3 tsp. of cumin
3 tsp. of onion powder
3 tsp. of garlic powder
1 1/2 - 2 cups of Mexican cheese
12 lg. (burrito size) flour tortillas

Heat oven to 375 degrees F.
In a large skillet heat, on medium heat, 1/2 can of the Stokes sauce, all the beef, cream cheese, tomatoes, chili powder, cumin, onion powder, and garlic powder.  Stir and simmer for about 7-8 minutes.  Warm the tortillas in a microwave in the bag for about 1-2 minutes. Pour the other half of the Stokes sauce into a 9x13 cake pan and spread it evenly on the bottom. Take 1 tortilla at time and spread the meat mixture over the tortilla(about 1/3 cup), then roll the tortilla and place it in the pan.  Repeat until there are about 12 total(squish them together to fit them all, they will fit!).  Take the other can of Stokes sauce and pour it all over the top of the rolled tortillas.  Spread the sauce, if needed, so that it is evenly dispersed.  Top with cheese.  Cover with foil and bake for 25 minutes covered, then remove foil and bake for another 5-10 minutes.

Mexicano Rice Skillet

1 12.5 oz. can of chicken

1 14 oz. can of canned tomatoes

1 14 oz. can of black beans, drained and rinsed

1 packet of taco seasoning

1/3 cup of water

Drain your can of chicken and put it in a large skillet over medium-high heat. Then add your tomatoes, black beans and taco seasoning. Then stir in the water. Break up the chicken as much as you can. Let it simmer for about 5 minutes until completely heated through.

Serve over brown rice, sprinkle some shredded Monterey Jack cheese over it and enjoy!

Chicken Sausage Pasta Toss

2 Tbsp of olive oil
2 cups rotini or penne pasta, uncooked
1/2 lb. of chicken sausage(this can be changed to Italian sausage)
2 Tbsp. Roasted Red Pepper vinegarette

1 pkg. (6 oz.) baby spinach leaves (7 cups)
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. Grated Parmesan Cheese

COOK pasta as directed on package.
MEANWHILE, heat up oil in skillet and then brown chicken sausage on medium high heat. Add dressing, spinach and tomatoes; cook 2 min. or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.
DRAIN pasta. Add to skillet along with the cheeses; toss lightly.

Mediterranean-Style Chicken

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. of Roasted Red Pepper vinegarette

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/2 cup black olives, chopped
1 Tbsp. lemon zest
1 cup Finely Shredded Italian Five Cheese Blend
3 cups hot cooked rotini pasta
HEAT large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet.
ADD tomatoes, olives and lemon zest to skillet. Cook 4 min. or until hot, stirring frequently.
RETURN chicken to skillet; cook 1 min. or until hot. Top with cheese, cover and cook until cheese is melted. Serve over pasta.

Tomato Feta Chicken

6 boneless, skinless chicken breast halves
1 15 oz. can of diced tomatoes
1 medium onion chopped

1 clove of garlic chopped
1 c. Feta cheese

1 Tbsp. olive oil

1 Tbsp. of dried Parsley
salt and pepper to taste
Serve over Brown Rice or Couscous


In a skillet over medium heat cook onion and garlic with olive oil for about 3-5min. uncovered. Then add chicken breast halves, salt and pepper to taste. Cook one side then flip chicken over and salt and pepper. Sprinkle parsley over chicken and cook 2 min. uncovered. Then top chicken with the diced tomatoes. Cook for 3 min. uncovered. With a ladel, remove 1/2c. of the liquid in the skillet(you don't need to keep this). Then top chicken with all of your feta, put the lid on and cook for 5 mins. Serve over brown rice or couscous.