Wintervention & Layered Mexican Chicken Recipe 

Jackie Conn from Weight Watchers talks about Wintervention!

3 easy tips to fortify your commitment to healthy family living even when giving into bad winter habits seems inevitable!

Many Maine families are trying to incorporate healthy habits into their daily routines but the crazy weather we’ve been experiencing this winter influences us to make less-than-healthy choices we regret later. We go from extreme cold to temperatures warm enough to melt the snow and interrupt our favorite winter outdoor activities. And that’s not the only challenge families are facing. Winter has a way of making us want to settle down on a comfy seat in front of a screen while we eat too much of the foods that are loaded with more salt, sugar and fat than nutrients. It just seems easier to wait until Spring to start making a healthier lifestyle!

1. Eat! If you can’t manage to get the whole family together for the evening meal every night, make 4 nights a week a goal.

2. Move! Get 30 minutes of physical activity every day. An easy way to make sure everybody in the family moves is by giving each family member an age-appropriate household chore.

3. Play! Schedule family play time. Play indoors if the weather won’t allow for outdoor play

Layered Mexican Chicken

Cook time: 45 min
Serves: 12
An amazing Mexican twist on lasagna.

Make it on a weekend and enjoy it all week long,  it will last up to five days, covered, in the refrigerator.
2 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless skinless chicken breast(s)
30 oz canned black beans, rinsed and drained
2 1/2 cup(s) fat free sour cream
2 cup(s) shredded reduced-­‐fat Mexican-­‐style cheese, divided
8 oz chopped green chili(es), two 4-­‐oz cans

2 tsp ground cumin

1/2 tsp black pepper

13 medium corn tortilla(s), cut in half each
1 cup(s) fat free salsa, mild, medium or hot

Preheat oven to 350ºF.
Coat a lasagna pan with cooking spray.
Place chicken in a medium saucepan and fill with enough cold water just to cover chicken
Set pan over high heat and bring to a boil.
Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain.
When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and and beans, sour cream, 1 cup shredded cheese, chilies, cumin and pepper.

Mix well and set aside.
Arrange 10 tortilla halves in bottom of prepared pan, overlapping pieces to cover surface.
Top tortillas with 1/3 pf chicken mixture and then layer with 8 tortillas halves.
Spoon 1/3 more chicken mixture over top and then top with remaining 10 tortilla halves.

Spoon remaining chicken mixture over top and sprinkle with remaining cup of cheese.

Bake until filling is bubbly and cheese is melted about 30 minutes.

Let stand 5 minutes before slicing into 12 pieces.

Serve with salsa on the side.