Recipes

Chicken Fajitas
fresh vegetables and Mexican spices add crunch and zip to this chicken dish!

INGREDIENTS
2 chicken breasts, halved (1 lb.)
¾ cup onion, sliced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup mushrooms, sliced
2 garlic cloves, minced
1 tsp. chili powder
4- 6” diameter corn tortillas
¼ cup Beverly Hills Ranch Dressing
2 Tbs. sliced jalapenos (optional)


DIRECTIONS
Preheat oven to 300F. Coat frying pan with non-stick cooking spray. On medium heat, stir-fry the chicken strips until cooked through, approximately 10 minutes. Transfer chicken to a platter. To the skillet, add onion, bell peppers, mushrooms, garlic and chili powder and gently sauté for 10 minutes or until vegetables have softened. Add 1-2 tablespoons of water to prevent sticking. Return chicken to skillet, mix well and remove from heat and set aside.

Heat tortillas in oven for 5 minutes. Divide chicken/vegetable mixture evenly between the four tortillas. Serve with a scoop of Ranch dressing. Add jalapenos if desired.


Makes 4 tortillas

Each tortilla equals 1 Protein + 1 Starch + 1 Vegetable


Carbs Tip
We recommend corn tortillas vs. flour tortillas because they are lower in carbohydrates. If using flour tortillas, ½ tortilla is equal to one whole corn tortilla.
 

Amaretto Dessert
Vanilla and amaretto flavors blended with cottage cheese.

INGREDIENTS
1 Package Beverly Hills Vanilla High Nutrient Supplement (HNS)
2 Tbs. cottage cheese, low fat or fat free*
4 to 6 oz. diet ginger ale
½ tsp. almond extract

DIRECTIONS
Blend all ingredients in a blender until smooth. Transfer to a dessert dish and freeze.

YIELD
1 serving

VALUE
1 HNS
 
* Cottage cheese counts as a condiment.

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Spinach & Cheddar Quiche
A lighter version of this classic dish made with less fat and calories.

1 whole egg
8 oz (2 cups) reduced fat cheddar cheese, shredded
4 egg whites
2 ½ cups cooked spinach (appr. 1 box frozen)
1 cup skim or 1% milk
2/3 cup chopped onion
2 red bell peppers, diced
1 ½ tsp. nutmeg
1/8 tsp. black pepper

Topping
1 tomato, sliced thin
2 oz (½ cup) reduced fat cheddar cheese, shredded
1 Tbs. Parmesan cheese

Preheat oven to 450° F. Spray a 9-10” glass pie plate or quiche pan with cooking spray. Blend eggs, milk, and spices in large mixing bowl. Stir in cheese, spinach, and vegetables. Pour into baking dish. Bake at 450° F for 15 minutes. For topping, arrange tomato slices in pinwheel fashion on top of quiche. Sprinkle with cheeses. Reduce heat to 350° F and bake for an additional 45-50 minutes. Pie is done when a knife inserted in center comes out clean. Cool slightly before serving.

Serving size = ¼ quiche


Equivalent to: 1 Protein, 1 Vegetable, ½ Milk

 

Beverly Hills Breakfast Sandwich
A quick and easy breakfast sandwich ideal for people on the go.

INGREDIENTS
1 English muffin
1 slice Canadian bacon
1 large egg
1 slice American cheese


DIRECTIONS
Toast English muffin. Set aside. Spray skillet with cooking spray. Over medium heat, cook Canadian bacon until beginning to brown. Remove from skillet and set aside. Crack the egg into the skillet, break yoke and cook both sides. Top with cheese and cook 2 minutes longer or until cheese is slightly melted, top with Canadian bacon, transfer all to English muffin to make a sandwich.

Makes

1 Sandwich

Equals 1 Protein + 2 Starch
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