Cheesy Bean & Rice Burritos (not from Taco Bell!!)

Driving home from work on Friday I got a hankering for a Cheesy Bean & Rice Burrito from Taco Bell -- what what I thinking?! I haven't had Taco Bell since my college days when we'd do post-bar Taco Bell runs. After all, that's the only time Taco Bell tastes good, right?

Well, since I'm doing WW'ers I decided I'd try my hand at re-creating the burritos in a better-for-you kind of way. They were quick and easy, and since all of the ingredients have a decent shelf life, I think I'll keep the "staples" in my cupboard at all times!

I used the online WW calculator to determine the point values for each burrito. If you're not into a "healthier" burrito, the ingredients can easily be altered to be a more fattening version.

Cheesy Bean & Rice Burritos

Ingredients:

6 Medium Whole-Wheat tortillas
1 can Fat Free refried beans
2 cups Spanish Rice
8oz Low-Fat Velveeta cheese (half of a 16oz block)

Chop the Velveeta into small 1" cubes and warm in a medium saucepan over Med-High heat until melted, stirring often. Meanwhile, heat the refried beans in a small bowl covered w/ plastic wrap for about 4 minutes until heated. Prepare spanish rice per package directions (I used Uncle Ben's "Ready in 90 seconds" kind) and mix with the melted Velveeta cheese, keeping warm so the mixture stays melted. Warm the tortillas per package instructions (I just heated them in the microwave for about 30 seconds).

Spread 1/4 c. of the refried beans on each tortilla, then 1/4 c. of the rice/cheese mixture. Roll the tortilla into a burrito shape.

Prepared as above instructions, each burrito is 4.5 WW points, however, I liked a more cheesy/rice-y burrito, so I used 1/2 c. of that mixture, which changed the points value to 7.5 points per burrito. If made as the first instructions, this recipe will yield 6 servings.

I served with El Paso Mild Taco Sauce and FF sour cream on the side.

(I really need to work on taking pictures of my latest creations!)

Fish & Chips -- the good-for-you way!

This is yet another WW recipe and it's a favorite in our household! I just made it for the first time on Thursday and it was husband-approved, which is hard to do with my new attempts at cooking! :)

Fish & Chips

Ingredients:
1 lb fish filets (I used Cod) cut into 1" fish sticks
2 large potatoes, peeled and cut into thick fries
2 egg whites
1/4 c. flour
1/2 c. seasoned bread crumbs
1/4 c. skim milk
1 Tbs Dijon Mustard
Salt & Pepper to taste

Preheat oven to 400 degrees. Whisk the egg whites until frothy, and coat the fries in the egg whites. Place the fries on a baking sheet coated with cooking spray. Season to taste with salt and pepper (I used Lawry's Seasoning Salt). Cook until the fries are golden brown and crispy, about 40 minutes, turning once during cooking.

Meanwhile, whisk the milk and mustard in a medium bowl until well blended. Place the flour in another medium bowl and the bread crumbs in a separate medium bowl as well. Coat a fish stick with the flour, then the milk/mustard mixture, and finally coat well with bread crumbs. Place the fish stick on a baking sheet that is coated w/ cooking spray. Repeat for the remaining fish sticks. Coat the fish sticks lightly with cooking spray. Bake for 10-15 minuets, or until fish is flaky and fork tender.

Each WW serving is 5 points (Two 1" fish sticks and 8 thick-cut fries). Serve with tarter sauce.

Potato-Wrapped Salmon (yum!)

I tried a new WW recipe last night, and I must say, it was quite yummy. It even got rave reviews from the husband, which doesn't happen too often with my cooking! :) It was a bit labor intensive (in my opinion, since I don't really cook much) but the end result was well worth it. I made some of my own changes, but it worked out pretty nicely.

Potato Wrapped Salmon (4 WW points per serving)

1 lb Salmon, cut into 4 filets
2 potatoes, peeled and sliced thinly, lengthwise
4 Tbs Dijon mustard
2 Tbs fresh lemon juice
2 Tbs melted butter (or margarine)
1/4 Tsp table salt

Coat the potatoes with the lemon juice and salt in a colander. Set aside until the potatoes are soft, about 10 minutes.

Meanwhile, spray a square sheet of wax paper with cooking spray (preferably butter flavored). Create a "rectangle" of the potato slices by overlapping the edges. Spray the potatoes w/ cooking spray. Place one salmon filet lengthwise on top of the potato rectangle. Brush with 1 Tbs of mustard. Lift the left edge of the wax paper so that the potatoes are wrapped around the left edge of the salmon filet. Press the potatoes onto the salmon if they won't stay. Repeat with the right side. Place 2 potato strips on top of the salmon filet to hold the other potato edges in place. Brush with melted butter. Repeat with the remaining fillets, place on a cooking sheet (sprayed with cooking spray) and cover loosely with plastic wrap. Place in the refrigerator for 30 minutes, or until the potatoes are set. Meanwhile, pre-heat the oven to 325*.

Once the potatoes are set, remove the plastic wrap and place the cooking sheet w/ the salmon fillets in the oven. Cook for 20 minutes. Turn the broil on and cook for an additional 5 minutes, or until the potatoes are golden brown.

**Instead of wrapping the entire salmon filet with the potato, I just placed the slices on the top of the salmon. This way I could remove the salmon skin after cooking. I also sprinkled a little salt and pepper on the top before I turned the broil on.

I served this dish with some steamed asparagus and wild rice. It was Delicious and husband-approved!