cheese and pinto beans tostadas

serves: 4
points: 6

8 (6-inch) reduced-fat corn tortillas
2 tsp. canola oil
1 garlic clove, minced
1 small onion, chopped
1 (15-ounce) pinto beans, rinsed and drained
1 (7-ounce) can corn, or 3/4 cup frozen corn kernels
juice of a lime (about 2 tsp)
1 tsp. ground cumin
1 cup salsa
2 2 Tbsp. chopped cilantro
1/2 cup reduced-fat sharp cheddar cheese
4 Tbsp. non-fat sour cream

1. Preheat the oven to 450. place the tortillas in a single layer on a baking sheet and bake until crisp, 8-10 minutes.

2. heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and onion; cook until the begin to soften, about 2 minutes. Add the beans, corn, cumin, and lime juice; cook stirring occasionally, 4-5 minutes. Stir in the salsa and cook 2 minutes longer. Remove from heat and stir in the cilantro.

3. For each serving, spread 2/3 cup of the bean mixture on a tortilla. Top with 2 Tbsp of the cheese and cover with second tortilla. Garnish with 1 Tbsp of the sour cream and a sprig of cilantro.

*tip: if doubling the recipe try using 1 can of pinto beans and 1 can of black beans. It gives a yummy flavor and texture. Also instead of nonfat sour cream try using nonfat plain yogurt with a dried Lipton onion soup packet mixed in. (1 packet to 32 ounce yogurt)*

Chicken Cajun Pasta

3/4 pound boneless, skinless chicken breast cut into bit size pieces
1 T. cajun seasoning, divided
1 T. olive oil
1 red pepper, cut into thin strips
1 1/2 c sliced mushrooms
3/4 c. chopped onion
3/4 c. diced yellow squash
2 T. flour
3 cloves garlic, minced
1/8 t. black pepper
12 oz can evaporated skim milk
15 fresh basil leaves, finely minced
8 oz penne or bow tie pasta, cooked
1/2 c. grated parmesan cheese
2 T. coarsely chopped flat leaf parsley

Toss Chicken in 2 tsp Cajun seasoning. Heat oil in large skillet over medium heat. Add chicken and cook until done about 5 min. Add peppers, mushrooms, onion and squash; cover and cook 5 min. more. Whisk flour with remaining 1 tsp. cajun seasoning, garlic, pepper, and milk. Add flour mixture to chicken and then add basil. Bring to a boil and reduce to a simmer and cook 4 min or until sauce thickens, stirring occasionally. If sause is too thick thin with hot water. Toss pasta and cheese with sause. Garnish with parsley.
Makes 6 servings, 6 points each