RecipeChicken Fajitas with Peppers & Onions

This recipe is easy to make, but requires about 30-40 minutes. The slow cooking of the chicken and peppers really lets the flavors build and meld. Take note that while the peppers and onions here are similar to the other recipes I've posted recently, there are some subtle changes to the ingredients needed to make these fajita style. If you can't find a mix of frozen peppers and onions, which here they call a pepper stir fry mix, take 4 ounces of peppers and 3 ounces of onion and 1/4 cup of water).

Ingredients:
4 La Tortilla Factory Low Carb High Fiber tortillas (50 calories each)
2 ounces frozen skinless boneless chicken breast tenders
7 ounces frozen peppers & onions
3 tbs Conimex Sambal Oelek
1/2 tsp garlic powder
2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt substitute
1/2 tsp dried parsley
1/2 tsp chili powder
1/2 tsp Freshly ground black pepper
2 tsp Splenda
2 cups shredded lettuce
I Can't Believe It's Not Butter Pump Spray
Taco Bell Hot Taco Sauce (0 calories/serving)

Preparation:
Lightly spray the bottom of a small 8 inch frying pan with PAM spray. Place frozen chicken in center of pan and surround with peppers and onions. Being careful to get the following ingredients evenly on the peppers and onions, add the Sambal Oelek, garlic powder, ground cumin, salt substitute, parsley, pepper, chili powder, and paprika. Cover pan with glass lid and place on very low heat. The idea is for this to cook very slowly.

Cook for 20 minutes, turn chicken and stir peppers and onions, taking care to insure chicken is on bottom of pan without any peppers and onions under it. Sprinkle the Splenda on top of the peppers and onions, cover, and cook under low heat for another 10 minutes.

Remove chicken from pan and shred, distribute peppers and onions evenly over pan. Use the I Can't Believe It's Not Butter Pump Spray and coat pan contents, increase heat, and stir peppers and onion until any remaining liquid is thickened, about 2 to 3 minutes. Add shredded chicken back to pan and stir to heat through.

Spread shredded lettuce over the four La Tortilla Factory Low Carb High Fiber tortillas. Divide pan mixture and spoon over lettuce. Add hot taco sauce if desired, roll up and serve.

Total Calories just under 350 for four fajitas!

Recipe:Hot Dogs with Spicy-Sweet Peppers & Onions

This recipe is easy to make, but requires about 30-40 minutes. The slow cooking of the hot dogs and peppers really lets the flavors build and meld. This is a typical dinner for me. I make sure to use a buffalo wing sauce that shows no calories per serving. Feel free to substitute hot dog rolls for the low calories bread and your favorite frank for my low calorie dogs. Be advised though without substitution this makes three delicious hot dogs with peppers and onions for under 300 calories! Note if you can't find a mix of frozen peppers and onions, which here they call a pepper stir fry mix, take 3 ounces of peppers and two ounces of onion and 1/4 cup of water)

Ingredients:
3 Hebrew National 97% Kosher Hot Dogs (40 calories each)
3 slices Aunt Mille's high fiber, low calories wheat bread (35 calories/slice)
5 ounces frozen peppers & onions
3 tbs hot buffalo wing sauce
2 tbs Conimex Sambal Oelek (you may substitute Tabasco sauce)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt substitute
1 tbs Splenda
I Can't Believe It's Not Butter Pump Spray
Celery salt to taste
Freshly ground black peppers to taste
Mustard to Taste

Preparation:
Lightly spray the bottom of a small 8 inch frying pan with PAM spray. Place hot dogs in center of pan and surround with peppers and onions. Being careful to get the following ingredients on the peppers and onions, add the buffalo wing sauce, Sambal Oelek, garlic powder, ground cumin, salt substitute, and paprika. Cover pan with glass lid and place on very low heat. The idea is for this to cook very slowly.

Cook for 20 minutes, turn hot dogs and stir peppers and onions, taking care to insure hot dogs are on bottom of pan without any peppers and onions under them. Sprinkle the Splenda on top of the peppers and onions, cover, and cook under low heat for another 10 minutes.

Remove hot dogs from pan, distribute peppers and onions evenly over pan. Use the I Can't Believe It's Not Butter Pump Spray and coat pan contents, increase heat, and stir peppers and onion until any remaining liquid is thickened, about 2 to 3 minutes.

Place a hot dog on each slice of bread, distribute peppers and onions evenly across the three hot dogs, and then sprinkle with celery salt to taste. Add mustard to taste, and finally sprinkle with freshly ground black pepper to taste. Do this after adding the Mustard. Trust me, it makes a difference.

Serve and enjoy!

Recipe - Egg Beaters Omelet With Spicy-Sweet Peppers & Onions

This is one of the healthy dinners I have been eating featuring the same Peppers & Onions from my Hot Dog recipe which I will post later. It's about 200 calories for a very tasty omelet. Slow cooking the peppers & onions as described below is key to bringing out all the flavors this recipe has to offer.

If you can't find a mix of frozen peppers & onions which around here is called a stir fry mix, use 4 ounces sliced tri-color peppers and 2 ounces sliced onions, plus a 1/4 cup of water.

For those not counting calories, substitute three large eggs, whisked with 3 tbs milk, for the cup of Eggbeaters and an ounce of shredded sharp cheddar for the fat free variety.

Ingredients:
1 cup Eggbeaters
1 slice Kraft Sharp Cheddar Fat Free Cheese
6 ounces frozen tri-color peppers & onions
3 tbs hot buffalo wing sauce
2 tbs Conimex Sambal Oelek (you may substitute Tabasco sauce)
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt substitute
1 tbs Splenda
I Can't Believe It's Not Butter Pump Spray
Freshly ground black peppers to taste

Optional: For an additional 70 calories serve with 2 slices (35 calories each) toasted Aunt Millie's high fiber low calorie bread sprayed with I Can't Believe It's Not Butter Pump Spray.

Preparation:
Lightly spray the bottom of a small 8 inch frying pan with PAM spray. Evenly distribute peppers and onions in bottom of pan and add Sambal Oelek, buffalo wing sauce, garlic powder, ground cumin, salt substitute, and paprika distributing evenly over pan contents. Cover pan with glass lid and place over very low heat. The idea is for this to cook very slowly.

Cook for 20 minutes, then stir peppers and onions. Sprinkle the Splenda on top of the peppers and onions, cover, and cook under low heat for another 10 minutes.

Using the I Can't Believe It's Not Butter Pump Spray coat pan contents, increase heat, and stir peppers and onions until any remaining liquid is thickened, about 2 to 3 minutes. Again making sure pan contents are evenly distributed, sprinkle with freshly ground black pepper, increase heat slightly, and add Eggbeaters. Cook for about 5-8 minutes until surface is mostly solid, then flip. Cook an additional 2 minutes, turn off heat, break the slice of cheese into four parts and place on top of pan contents. Leave covered for an additional two minutes then serve and enjoy.