6 boneless skinless chicken breasts 1 packet taco seasoning of your choice 1 small can (4.5 oz) mild diced green chiles, drained 1.5
cups salsa of your choice (I typically use Private Selection Restaurant Style Salsa)
Not exact matches
In an upright blender, combine 1/3
of the amount
of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash
of tamari, lime juice, 1/2
cup salsa, and 1/4
cup vegetable broth or water until smooth.
2 tablespoons olive oil 1/2 large sweet onion, chopped 1/2 yellow bell pepper, chopped 2 garlic cloves, chopped One 14 oz can
of black beans, rinsed and drained 2
cups prepared mild
salsa 2
cups cooked brown rice 1 tbsp
of Cajun seasoning (depending on the kick you'd like less or more)
Then add in 1/2
cup cooked brown rice, 2 tablespoons hummus, 1/2
cup raw kale, 1/4
cup sprouts, 1/4
cup diced tomatoes, and 2 tablespoons
of salsa to each bowl.
Ingredients (Serves 4) 2 poblano peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn
salsa (or store bought corn
salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced
-LSB-...] peppers, cut in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn
salsa (or store bought corn
salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow -LSB-...]
Corn and Black Bean
Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed or 1
cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch
of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula)
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought
salsa 1/4
cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
Mash together the flesh
of 1 ripe avocado and 1/4
cup well drained
salsa until well combined and still a little chunky.
SCOOP about 1/2
cup meat into lettuce leaf for each wrap; top with dollop
of yogurt, additional
salsa, and olives if desired.
Add the flour tortillas then ladle in about 1/2
cup - 2/3
cup of the
salsa verde liquid.
Ingredients 1 tablespoon butter (or olive oil if you prefer) 1/2 to 1
cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4
cup (or a little less) jarred
salsa (your favorite) or other condiment
of your choice) 1/4
cup grated (or shredded) cheddar cheese (or other cheese
of your choice)
This recipe will make about 2.5
cups of salsa.
Stir in some chili powder and cumin, followed by two
cups of salsa.
When all enchiladas are in the dish, top with the remaining
cup of salsa verde and the remaining cheese.
Drain the beans and add them to the pot along with the lamb,
salsa, and 6
cups of water.
4
cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (1
cup or so) 1 jalapeno, diced 1 pepper, diced 1/2
cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives, chopped Balsamic vinegar or 1
cup of fresh or jarred
salsa would also be a great dressing!
Use cooked cut up chicken, warmed it in a skillet with a 1/4
cup of the broth, the spices and 3 tablespoons
of salsa.
Each serving (about 1/2
cup)
of this fresh and delicious corn tomato
salsa has just 38 calories and * 1 Points Plus and works with The Simply Filling Technique.
1
cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo
salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-
salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
Serves 4 - 6 Cooking Time 1 hr Ingredients 2
cups chicken, cooked and diced 2
cups Monterey Jack, shredded 1
cup chopped green chilies, canned 12
cup sour cream (or more) 1 can cream
of chicken soup 12
cups salsa (or more) 12 corn tortillas 1
cup grated cheddar cheese (or more) Instructions In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and
salsa.
1/4
cup of salsa (I used my homemade kind — you can make some, or use whatever you have on hand or just chop some tomatoes)
Pour 1/2
cup salsa verde into the bottom
of a large baking sheet.
Pumpkin Quesadillas: Mix 1/4
cup pumpkin with a tablespoon
of your favorite smoky
salsa, spread on a tortilla.
Serves 4 — 6 Ingredients: Salmon patties 550g fresh salmon filet 1 bayleaf 1 large mango 1 large red pepper 1 shallot 1/2 bunch cilantro 3 large eggs 1/2
cup Whole30 mayo Juice
of 1 lime 1/2
cup almond flour or coconut flour 1 tablespoon curry powder Salt and pepper Tomato
salsa 6 fresh tomatoes, seeds removed 1 shallot 1/2 bunch cilantro 1 cucumber Juice
of 1...
Tip: For a killer tropical seafood sauce, simmer the
salsa in a small saucepan with about 1/2
cup of Chardonnay for 10 minutes, then puree it.
This recipe is extremely hot and very typical
of Sonora, where people make
salsa casera with 2 to 3
cups of chiltepins!
Add 1/4
cup of water and
salsa and continue cooking until heated through.
Place the beans in a blender or food processor with 1/2
cup of the
salsa.
In a mixing bowl, combine the reserved 1
cup of salsa verde with the heavy cream and Monterey Jack cheese.
I forgot the to get the diced tomatoes at the store and I all I had with any tomato chunks was
salsa, so I added a
cup of mild
salsa.
To the bowl, add about 3/8
cup blackened chickpeas (a fourth
of the recipe); a big handful
of chopped cabbage; 1/4
cup salsa (or to taste); and top with 1/4
cup of the avocado mixture.
In a 9 - by -13-inch baking dish, spread 1
cup of the warm
salsa verde on the bottom in an even layer.
1 small red onion, diced 1 tablespoon
of olive oil 2 roasted poblano pepper, sliced 2 cloves
of garlic, minced 15 oz jar
of salsa 2 tsp
of smoked paprika 1 tsp
of chipotle pepper 1.5
cups of green French lentils 2
cups of vegetable stock Optional toppings: sliced jalapeños, cilantro leaves or green onions
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3
cup black beans 1/4
cup salsa 2 Tbsp chopped red onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
chili powder 2
cups medium or hot
salsa 3 cans black beans, drained 3
cups chicken broth 3 ripe Fresh California Avocados, seeded, peeled and diced Zest
of one lime Shredded cheese, sour cream, diced tomatoes for garnish, optional
Place 1/4
cup of salsa into each cone.
Corn Avocado
Salsa: Gently toss 1 peeled, cubed medium avocado, corn kernels from one cob, 1/2
cup halved grape tomatoes, the juice
of one lemon, and salt and pepper to taste.
To fix the bland taste
of the vegetable broth, just add about half a
cup to a
cup of any
salsa of your choice
Place 2/3
cup turkey mixture on top
of each
of 4 hamburger buns and serve with corn and black bean
salsa.
Cilantro Peach
Salsa Makes approx. 10
cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful
of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt
for the strawberry
salsa: about 1
cup of strawberries, hulled and diced 2 green onions, minced 1 jalapeno, seeded and minced 6 basil leaves, minced the juice
of 1 small lime 1/4 teaspoon
of salt dry ingredients for the pancakes: 1
cup of buckwheat flour 1
cup of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1
cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
The only change I will make next time will be to reduce the amount
of olive oil in the
salsa to 1/2
cup.
Measure and Pinch's
Salsa Verde Enchilada Sauce (Courtesy
of MeasureAndPinch.com) Ingredients: 6 Large Tomatillos, Husked 2 Large Garlic Cloves, Peeled and Halved 1/2 White Onion, Chopped 1/2
Cup Cilantro, Chopped 1 Serrano Pepper, Stem Removed 1 tsp Outer Limits Serrano Cilantro Hot Sauce 1.
ground cumin and a pinch each
of salt and pepper • 1/4
cup salsa • 3 Tbsp.
3 oz cream cheese, softened (I used reduced fat) 1/3
cup salsa juice
of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4
cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2
cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2
cup shredded extra sharp cheddar cheese 1/2
cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
(I used 1 1/2
cups of salsa) Dice the pepper tops and add to the quinoa mix.
For this recipe you will need: 1/2
cup of fresh La Mexicana
Salsa (Hot or Medium) 1 and a 1/2
cup of Lump Crab Meat 1 sprig
of fresh cilantro 1/2
cup of lime or lemon juice 1 tostada or...
Combine 2
cups of salsa verde in the jar
of an electric blender, with avocado and purée until smooth; season to taste with salt.
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th
of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild
salsa1 / 2 packet taco seasoning 2
cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1
cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream,
salsa and taco seasoning and mix well with an electric mixer.