Tuesday, July 6, 2010


posted by Ashley

Hey everyone!
I hope you had a wonderful Fourth of July weekend! I had such a great FOUR DAY weekend, which was so restful. I even got to make Fresh & Easy buttermilk pancakes for breakfast yesterday morning since Nate & I had the day off :) They were absolutely delicious (though not as good as my mom's homemade ones).

Today, I wanted to share this recipe I saw while watching The Dr. Oz Show. I absolutely love his show because he isn't afraid to talk about those embarrassing medical things that pretty much everyone wants to know about! He also incorporates healthy food recipes & beauty treatments in his show.

These chipotle tacos look so flavorful and delicious... I will definitely have to make them soon! Not to mention, they are less than $2.00 per serving (2 tacos), which is pretty amazing! Since becoming a lifetime member at WeightWatchers, I am always on the hunt for low-fat, low-calorie, but flavor-packed meals and this one looks like one of those! Hopefully I'll get a chance to make these soon, maybe once we get back from our mission trip to Jamaica next week.

Chef Lala's Cheap Chipotle Tacos
This recipe is great with whole chicken breast, fish, lean pork or shrimp.

Makes 24 tacos
2 lbs chicken breast, boneless, skinless
7 oz chipotle peppers in adobe sauce
12 oz frozen orange juice
4 oz tangerine juice
3 oz brown onion, peeled and sliced
4 cloves garlic, minced
1/4 tsp pepper
4 tbsp olive oil
1 tsp salt
24 corn tortillas

Garnish options:
4 cups shredded lettuce
1/2 cup cilantro, shredded
1/2 cup onion, small dice
1 cup cotija or Mexican skim milk cheese
1 cup tomatoes diced,
2 avocados, sliced
1 cup, fresh salsa

Dice the chicken breast into small squares. Place chicken into medium bowl. Remove chipotle peppers from sauce, chop coarse. In a large bowl combine orange juice, tangerine juice, onions, garlic, pepper, olive oil and chopped chipotle peppers and remaining adobe sauce. Pour mixture over skewers, marinade refrigerated for 2-4 hours. Add salt to marinade just prior to cooking.

Heat non-stick skillet on medium-high heat and cook chicken for 3 minutes on each side or until to desired doneness. Heat tortillas on griddle until pliable. Top with chipotle chicken, cheese, lettuce and tomatoes, cilantro, onions, and fold in half. Serve with salsa, if desired.

Hope you all have a wonderful day... see you back here on Thursday!

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