Monday, March 10, 2014

Tex-Mex Haystacks for 8 Weight Watchers Points

This is a Filling dish.  It makes 4 servings, so if not everyone enjoys this (beans Freak my kids out and rice Freaks out 2 of them), then you have something for a grab-and-go situation for a Few days out into the Future.  Just portion, mix up, and Freeze what's left.

I'm still having a heck of a time Finding baked tortilla chips, and the scoops above claimed to be baked.  They didn't taste baked either, but I'd like to Find some regular baked tortilla chips and do a value comparison before I promote those babies. 


1 (16-oz.) can pinto beans, drained
1 (14.5-oz.) can no-salt-added whole tomatoes, undrained & chopped
1 (10-oz.) can premium chunk white chicken in water, drained
1 Tbsp. chili powder
3 Tbsp. no-salt-added tomato paste
3/4 tsp. ground cumin
1/4 tsp. salt
2 c. hot cooked long-grain rice, cooked without salt or fat
1/2 c. (2 oz.) shredded reduced-fat Monterey Jack cheese
1/4 c. thinly sliced green onions
40 baked tortilla chips (10 per serving)


Combine first 7 ingredients in a large saucepan.  Bring to a boil. Reduce heat and simmer 10 minutes or until thick, stirring occasionally. Spoon rice onto a serving platter and top with chicken mixture, shredded cheese and sliced green onions.  Arrange tortilla chips around outside edge of platter.

To serve up individually, each portion will be 3/4 c. chicken mixture, 1/2 c. rice, 2 Tbsp. cheese, 1 Tbsp. green onion, and 10 tortilla chips.

Yields: 4 servings
Points: 8

Nutrition:  414 calories, 28.5 g protein, 6.1 g fat, 61.8 carb, 10 g fiber, 41 mg cholesterol, 4.2 mg iron, 1115 mg sodium, 257 mg calcium.

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