Bean Burrito

1 spray cooking spray
1 tsp olive oil
1 small onion, chopped
1-1/8 cups frozen mixed vegetables, thawed (I used the corn, green bean, carrot, Lima bean mix)
1 Tbsp cilantro, fresh, chopped (or 1 tsp dried cilantro)
1 cup fat free canned refried beans
4 large burrito-size wheat flour tortillas
1/2 cup shredded reduced-fat Mexican-style cheese
1/2 cup salsa

Coat a large nonstick skillet with cooking spray and set over medium-high heat; add oil and heat until it sizzles.

Saute onions for about 3 minutes and then add mixed vegetables and cilantro to skillet; saute until vegetables are crisp-tender, about 3 minutes more. Remove from skillet and set aside.

Spread about 1/4 cup of beans down the middle of a tortilla and sprinkle with cheese; top with a heaping 1/4 cup of vegetables.

Fold ends of burrito in and then fold one side of tortilla to center; fold in other side (like and envelope). Repeat with remaining burritos.

Rinse out skillet, and lay burritos in it on medium heat to toast each side. Top with 2 Tbsp of salsa ans serve.

Yields 1 burrito per serving (5 points each)

I really like this burrito. When I first read the ingredients I wasn't sure about it but I tried anyways and we really like it. I've changed it up from time to time...using garlic, omitting salsa and using taco sauce instead, sometimes I use fat-free sour cream, oh and I use mozzarella cheese instead of the Mexican mix because that is what I have on hand...there are a variety of ways to mix it up. I always double the recipe because then there is enough for my husband to make a few burritos for his lunch the following day. Also, there are Don Pancho Wraps that are 1 POINT per wrap and sometimes I use those to keep the POINTS lower.

Santa Fe Chicken

1 large onion, chopped
1 garlic clove
spray of Pam
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain white rice
4 boneless skinless chicken breast halves (4 oz each)
shredded cheddar cheese (optional)
chopped fresh cilantro (optional)

Spray a large skillet with Pam and saute onion and garlic until tender. Add broth and salsa; bring to a boil. Stir in rice. Place chicken over rice; cover and simmer for 10 minutes. Turn chicken; cook 10-15 minutes longer or until meat juices run clear and rice is tender. Remove from the heat.

Sprinkle with cheese and cilantro if desired (point value does not include cheese).

Yields: 4 servings - 5 points each

This is a recipe that I found a while ago in a Taste of Home recipe book. It was submitted by a lady from Texas. It is very easy to make and it only takes one pan to make it...I'm all for less mess and less dishes! The cilantro adds a nice flavor. Last night when we ate it, Kris sprinkled the top with lime juice as well as the cilantro and cheese and he said it was really good. I eat mine without the cheese because it's lower points that way. If you want to measure out a small serving of cheese and add the extra points you can easily do that.

Three Cheese Chicken Pasta Bake

1-1/2 cups multigrain penne pasta, uncooked
1 pkg. (9 oz) fresh spinach leaves
1 lb. boneless skinless chicken breasts, cut into bite-size pieces (16 oz raw/11 oz cooked)
1 tsp. dried basil leaves
1 jar (14-1/2 oz or 2 cups) spaghetti sauce
1 can (14-1/2 oz) diced tomatoes, drained
2 oz Neufchatel cheese, cubed
1 cup (3 oz) shredded mozzarella cheese (low-moisture part skim)
2 Tbsp. grated parmesan cheese

Heat oven to 375 degrees. Cook pasta, adding spinach to boiling water for last 1 min.
Cook and stir chicken basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes; bring to boil. Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese.

Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2 qt. baking dish.

Cover and bake 20 min. Sprinkle with remaining cheese (1/2 cup mozzarella and 2 Tbsp parmesan) and bake uncovered for about 3 more minutes.

Makes 6 servings (1 c. each) = 5 points per serving.

I made this for dinner last night and it was YUMMY!!! For something different I may add broccoli in with the spinach next time. This recipe came from a Kraft magazine...I did change a few things to make it healthier (less points). Kraft has an assortment of healthy recipes. Visit Kraft Foods and look around...you may find some other yummy recipes. ENJOY!!!