Prep time: 15 minutes Marinate time: 4 hours Cook time: 15 minutes
per serving: 441 calories; 28 grams protein; 28 grams total fat; 2 grams fiber; 9 grams saturated fat; 20 grams carbohydrates; 104 mgs cholesterol; 1241 mgs sodium; 12 WW points plus // nutrition is based on a 6 oz boneless chicken thigh
Kid Friendly Morning Prep $12 Dinners
Grilled Chicken Tostadas
1/2 cup lime juice
2 tablespoons soy sauce (low sodium)
1/4 cup vegetable oil plus more for brushing the tortillas
1 tablespoon honey
2 teaspoons garlic, minced
1.5 teaspoons chili powder
1 pound boneless, skinless chicken thighs
8 6-inch corn tortillas
1.5 cups shredded Monterey Jack cheese divided
1/2 head Romaine lettuce shredded
1 tomato cored and chopped
1/2 cup prepared chunky salsa or more to taste
1/2 cup sour cream or more to taste
1/4 cup fresh cilantro chopped
 Place the chicken thighs in a large ziptop bag and add lime juice, soy sauce, oil, honey, garlic and chili powder; seal bag. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours, turning the bag occasionally.
 Prepare the grill to medium-high heat.
 Remove the thighs from the bag and discard the marinade. Grill the chicken until it is no longer pink inside, about 4 to 5 minutes per side. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
 Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.
 To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and tomato. Serve with cilantro, salsa and sour cream.
2 tablespoons butter
1 bell pepper(s) (any color or a variety) cored and chopped
1 pinch cayenne pepper
4 cups frozen corn
1/4 cup half-and-half
coarse salt and freshly ground pepper, to taste
 In a large skillet, over medium heat, melt butter. Add bell pepper, cayenne, and salt and pepper. Sautée, stirring occasionally, about 5 minutes.
 Add corn and cook, stirring often, until corn is tender, about 5 minutes more. Stir in half and half and remove from the heat. Serve immediately.