Margarita Grilled Chicken.....yuuuuuuummmm!

As usual, I am slacking in adding recipe posts to the blog.  When times are busy (which they definitely have been at our house lately) I stick with what I know and what is familiar rather than venturing outside of my comfort zone much.  It’s just faster that way.  But I keep trying to push myself outside those boundaries because with familiarity comes boredom and with boredom comes….usually nothing good in my world.  It leads to laziness, overeating, etc.  No bueno. 

I am a person that if I like a meal I can eat it over and over again and it takes me a while to get bored with it.   And if I like it, as with everything else in my life, I tend to obsess about it and surround myself with it a lot (aka eat it often).  My hubby, however likes more variety than I.   So in an effort to keep us both happy, I try to find new recipes to introduce in to our meal plan.

A co-worker and friend of mine emailed me this recipe last week.  It had margarita in the name, so of course I was hooked!  And how can you have margarita without Mexican, another LOVE of mine!  Seriously I think I could eat Mexican food 7 days a week….mmmmm (yes, obsessed!).  So I decided to try it on Saturday and served it making my own copycat of Chili’s margarita grilled chicken – I served it over rice and black beans and topped with pico and tortilla strips….YUMMO!!!!  This will certainly be a regular in my menu planning!  I hope you enjoy it as much as I did!

Margarita Chicken

½ cup liquid non-alcoholic margarita mix – I use the Jose Cuervo (you are a friend of mine!) light – zero calories….bonus!!

3 tablespoons lime juice

1 clove garlic, finely chopped

3-3 ½ pounds boneless skinless chicken breasts

1 tsp coarse light salt

Mix margarita mix, lime juice and garlic in re-sealable heavy-duty Ziploc bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade, reserve marinade. Grill or broil chicken. Brush with marinade; sprinkle with ½-teaspoon salt. Continue grilling or broiling, turning chicken. Brush other side with remaining marinade; sprinkle with remaining salt. Continue cooking until no longer pink.

I served it over rice with black beans and topped with pico and tortilla strips (Fresh Gourmet found in the produce section with the salad toppings).  I am impressed with myself in that there is no cheese or sour cream in here….I would have never thought I would be doing meals without adding all the “extra” flavors that also add calories.  In my opinion, this dish certainly doesn’t need it!  I think you could also easily make a southwest salad out of it that would be great too!

My homemade pico…

     Tomatoes, diced (2)

     Cilantro, chopped (1 bunch)

     Red onion, diced (1/4)

     Lime juice (1/8 cup maybe?  I don’t measure this – just to taste)

     Salt

I don’t like spicy food or peppers, so I personally don’t add any jalapenos, but you could easily add some for your own personal taste.

A pic of my version....MISSING!
I am SUPER SAD to say at this time I can't find the memory card that I took the pic on :-(  So going to go ahead and post without it and hope I can find it soon.  Or worst case I will just have to make this dish again soon and take another pic!

Compared to the one I ordered at Chilli’s a few weeks ago.

The nutritional info on the Chilli's version was 550.  I am estimating mine at 557 calories so pretty darn close!

Chicken - 238 calories (6oz breast)

Rice - 134 calories for 1/2 cup (I used the skinnytaste Cilantro Lime Rice)

Black Beans - 120 calories for 1/2 cup

Pico - 30 calories for 1/2 cup (4 oz)

Tortilla strips - 35 calories for 2 Tblsp

Homemade Chipotle burrito bowls....YES, please!

I have a total weakness for mexican food (ask my hubby)!  I could probably eat mexican food for lunch and dinner 5-7 days a week.  I will be completely honest by telling you that Chipotle is my favorite restaurant!!!  The bowl that I order there is 18 points for the entire bowl.  I will plan  my points in the day to save up for that meal!  I will save my extra weekly points for that meal.  I might even think about working out for that meal....yeah, major!  And my family all enjoys eating there too (bonus)!

I have shared with you before the recipe I found for Cilantro-Lime rice (a HUGE thank you to Skinnytaste - I LOVE her blog!).  I make it REGULARLY and it is a HUGE hit with the family!  So when I found the recipe for Slow Cooked Pork Carnitas (Mexican Pulled Pork) I was over the moon thrilled!!!!  I have been looking forward to making this meal for over a week since I made our weekly plan and went shopping!  And if this was a hit with the fam, it would make a MUCH cheaper alternative!!!

Anyone that knows me knows that I don't like to try new things.  Especially recipes.  I mean, really this was like messing with an institution in my house!  What if it was a fail.....but I put those fears and doubt out of my mind, and instead looked forward to a fantastic meal!!!  So I was just thrilled when this meal received a enthusiastic thumbs up from all the family members tonight. It really is nearly spot on to the chain I love so much!!


So here's how you can make them at home yourself.  

Pork Carnitas

Ingredients: 

·                     2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)

·                     6 cloves garlic, cut into sliver

·                     cumin

·                     dry adobo seasoning (I used Goya)

·                     garlic powder

·                     3/4 cup 99% fat free chicken broth

·                     2-3 chipotle peppers in adobo sauce (to taste)

·                     2 bay leaves

Directions:
Season pork with salt and pepper. In a medium sauté pan on medium-high heat,brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Browning the pork first is essential so don't skip this step. Pork shoulder is very inexpensive and you can make a few meals out of this. Be sure to buy the boneless pork shoulder blade roast, as it is leaner than the pork shoulder picnic. The prep for this is about 15 minutes the night before. Get it ready and refrigerate it so you simply take it out and plug it in when you get up. Serve this with tortillas, use in burritos, or simply have this with cilantro lime rice. You can make your own Chipotles burrito bowl with lettuce, sour cream, corn salsa, guacamole, or whatever else you usually put in yours!

Adobo Spice - I couldn't find this when shopping at the store.  So I put my smartphone to good use and googled it.  I could order it online, but anyone that knows me knows I am an instant gratification girl, so I wasn't thrilled about that option.  But then I found a make your own recipe....wohoo!  Saved!  So here is the one I used.

Ingredients

• 2 tablespoons salt
• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Directions

1. In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Cilantro-Lime Rice - use my previously posted recipe....it's a winner!

http://2012losingit.blogspot.com/2012/02/tonights-dinnercrockpot-cilantro-lime.html

Pico de Gillo
Fresh tomatoes, diced
Red onion, diced
Fresh cilantro, chopped
Lime juice to taste
Salt to taste

Add other toppings of your choice:
Beans - Black or Pinto
Fajita veggies - sauted white onion and green pepper
Sour Cream - I used fat free :-)
Monterey Jack cheese, shredded
Pico de gillo
Or anything else you want!

The finished product!

For those of you wanting WW points, that's difficult for me to say simply because it depends on what you put in your bowl and how much.  I estimate it to be close to a Chipotle bowl by the time that you add everything in...
Meat - 4pp for 1/2 cup (4oz)
Rice - 5pp for 3/4 cup

Tonight's dinner - Chicken Enchilidas

This one is one of my favorite recipes!  It has been a family favorite for years.  I like that with a few minor adjustments it is easy to "skinnify" it.

Filling:
Chicken cooked and cut/shredded - I boil a 3 lb bag of boneless chicken breasts with garlic salt and pepper and chop with my "salad chopper"
8oz cream cheese, softened - I use fat free cream cheese
1/2 White onion chopped

Place filling in flour tortillas and roll like burritos.  Place in 9x13 baking dish.

Sauce:
8oz sour cream - I used reduced fat
1 large can diced tomatoes
1 package McCormick Taco seasoning
Mix together and pour over rolled enchiladas

Bake 20 minutes at 350.  Top with shredded cheddar/mexican cheese (I used mostly fat free cheddar but added a little of a 4 cheese mexican blend for a little flavor) and bake another 10 minutes or so until cheese is melted.

I was so excited to eat (and we had company over) so I forgot to snap pictures....sorry!  I will try to make this again soon so I can catch up.  :-)

Tonight's dinner....Crockpot cilantro lime chicken (a hit at my house!)

I need to share another Pinterest find that has been a huge hit at my house.  It makes for a simple, fast and easy dinner while being pretty low cal.

In a slow cooker, mix together:

One 24-ounce jar medium or mild salsa

Juice from one lime

1/4 cup fresh cilantro, chopped

One 1.25-oz. package taco seasoning

2 jalapeno peppers, finely chopped (optional)

Add 4-6 boneless chicken breast halves (completely defrosted) to the slow cooker and coat with the salsa mixture. Cover and cook on Low for 6 hours (I only cook mine 3-4 hours.  I did it longer the first time and the kids said it was too dry)

Serve the chicken with the salsa mixture spooned over the top. If you're feeling crazy, throw a dollup of sour cream, some shredded cheese on top with some crushed tortilla chips.  This is also delicious as a taco filling or in a taco salad. 

Served with this rice for a great combo (thanks to Skinny Taste for this recipe....one of my favorite sites!!!)

Chipotle's "Skinny" Cilantro Lime Rice
Gina's Weight Watcher Recipes  
Servings: 4 • Size: 3/4 cup • Old Points: 4 pts • Points+: 5 pts
Calories: 201.0 • Fat: 3.4 • Carbs: 37.4 • Fiber: 0 • Protein: 4.0 g 

• 1 cup extra long grain rice or basmati rice
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

I apologize for the terrible photo quality here.  Apparently, when it is time for dinner I am so ready for feed (obsessed, yes I know) that the only camera close is my cell phone.  I promise to try to get better photos soon!  :-)