Chipotle Chicken and Vegetable Tacos

I'm trying to cut down on my sugar intake after I tested my blood sugar yesterday and noticed that my blood sugar was higher than normal. I still want to eat my spicy foods, it's really hard to stop eating that. So I found this recipe here. Chipotle chicken paired with Green Giant® frozen vegetables make these tacos a quick and easy dinner solution!


Ingredients

1 box (8 oz) Green Giant® frozen garden vegetable medley
1 chipotle chile in adobo sauce (from 7-oz can), chopped (with 1 tablespoon sauce)
1 cup shredded chicken breast
8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch)
1/4 cup crumbled queso fresco cheese
1 tablespoon chopped fresh cilantro
Lime wedges, if desired


Directions
1. Cook vegetable medley as directed on box; pour into 2-quart saucepan. Stir in chipotle chile and adobo sauce. Stir in chicken. Cook over medium heat 1 to 2 minutes, stirring frequently, until hot.

2. Spoon filling onto tortillas; fold in half over filling. Sprinkle cheese and cilantro over filling. Serve with lime wedges.


source: www.livebetteramerica.com/recipes/chipotle-chicken-and-vegetable-tacos/0c3b589b-8452-4900-a39d-57cd4d3a2865/

Cheese Stuffed Tomato Appetizer

For a fresh and light appetizer, these small bites have a Greek flavor, with low-fat feta cheese and creamy Neufchatel. The Neufchatel, which is sold near (and tastes like) cream cheese, stretches a small amount of feta while preserving its tangy flavor. Simple and delicious!

Ingredients:

2 ounces low-fat feta cheese

4 ounces Neufchatel cheese, at room temperature

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 packet grape or cherry tomatoes

Directions:

Crumble the low fat feta cheese into a medium bowl and mash it with the back of a fork.

Cut the Neufchatel cheese into cubes. Add the Neufchatel cheese to the bowl with the feta. Mash the two cheeses together with a fork.

Sprinkle the basil over the cheese mixture and stir to combine.

Cut the tomatoes in half and scoop the seeds out of each tomato half.

Place the tomato halves cut side down on a paper towel to drain away the excess juice and pat them dry.

Once dry, place the tomato halves cut side up on a plate.

Spoon cheese mixture into each tomato half.

Chill the stuffed tomatoes until you’re ready to serve them.

Tip:

The cheese mixture also makes a tasty dip for veggies -- thin with a little bit of sour cream or milk, if desired.

Read more: http://www.celebrations.com/content/cheese-stuffed-tomato-appetizer#ixzz2WgEpfGPV