Healthy Mexican Chicken Bake

I was feeling all creative n stuff…and I wanted mexican food without sabotaging all of my weight loss efforts.

A meal at a sit down restaurant averages about 1,300 calories. The whole pan of this is 2380 calories!!! Cheese and all!!! (But don’t eat the whole pan LOL) The pan can be broken into 5 servings at 476 calories per serving.

Ingredients:
5 skinless chicken breasts
1, 16 oz jar of Pace salsa, original
1, 16 oz jar of Pace salsa, fire    roasted tomato and corn
2 cups four cheese Mexican blend shredded cheese
1 can Campbell’s cream of chicken and mushroom (the combo in 1 can is alot less calories than buying 1 can of each
1 oz packet of Old El Paso fajita seasoning mix
Whatever various mexican spices you like (I used chili powder, cumin, salt, pepper)

Step 1
Season chicken with your various spices and fajita seasoning mux

Step 2
Cook chicken on the stove at medium heat (make sure it’s nice and tender)

Step 3
While the chicken is cooking, in a bowl combine both jars of salsa and the can of cream of mushroom and chicken. Stir.

Step 4
When chicken is done, put it in a pan. Pour your mixture in the bowl over the chicken. Top with cheese. Cover pan with aluminum foil and cook in the oven at 350° for 20 minutes.

Step 5
Serve!! Enjoy!!! And for your less calorie conscious friends and family (I hate you LOL) add over a tortilla, serve with a sweet cornbread, rice, or top with crushed nacho cheese doritos right before serving.

My plate

My boyfriend’s plate

Tell me how it turns out!

Loaded Potato & Buffalo Chicken Casserole

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes  (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 6 TBS. hot sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon
• 1 c diced green onion

Preheat oven to 500 degrees…Yes you read that right!

In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

 

Add the potatoes and stir to coat.

 

Add the potatoes to a greased baking dish.

 

 

When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

 

Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken.  Allow to marinate as the potatoes bake.

 

Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.

 

Once the potatoes are fully cooked add the marinated chicken.

 

In a large bowl mix all the topping ingredients together.

 

Top the raw chicken with the topping.

 

Bake until the chicken is cooked through and the topping is melted and bubbly delicious.  Serve with extra hot sauce and/or ranch dressing.