Skinny Chicken Enchiladas

I made these Skinny Chicken Enchiladas last night for me and some friends. They are delicious especially the smokey chipotle flavor to the sauce. They are also Healthy with only about 6 grams of fat and 160 calories per Enchilada. 


Perfect for your next Mexican Fiesta!

Ingredients:

For the sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce (I used 1 1/2 TBSP was a little spicy so maybe start off with 1 TBSP)
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

For the chicken: 

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

• 8 (7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 1/2 cup chopped scallions or cilantro for topping

Directions:

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.




This was adapted from www.skinnytaste.com

Touchdown Taco Dip

Superbowl Sunday and I had no idea what to make. My go to is usually taco dip that my mom taught me to make back when I was younger, which is always a hit at any party.  I decided I would make that but maybe spice it up a little bit more.

Turns out it was a hit and I will probably make it again. Here is what you need:

1 16oz container of sour cream (I use reduced fat)
1 8 oz package cream cheese (I used reduced fat)
1 packet taco seasoning (I usually use ortega)
1 container fresh guacamole (you can also make your own, I bought a container the store had freshly made you can also use wholy guacamole brand)
1 Can Hormel vegetarian chili (you can use meat if you would prefer)
1 Can refried beans
1 can sliced black olives
6 sliced green onions
Shredded colby jack cheese
Chopped tomatoes
Shredded lettuce
Sliced jalapenos (optional)

Directions:
In a bowl combine sour cream, cream cheese (easier if it's softer) and taco seasoning mix with a hand mixer until smooth.
Meawhile, in a 13 x 10 pyrex glass cook wear or any 13 x 10 pan (you can also buy disposable aluminum ones from the store) layer beans,chili,guacamole and sour cream, cream cheese, taco seasoning mixture. Top with lettuce, cheese, tomatoes, green onions, olive, and jalapenos (optional) and serve with your favorite tortilla chips.

This is a super simple and delicious dip!

Sweet and Savory Crepes

I spent most of my weekend cooking and I decided why not carry that on into Sunday morning. There is a restaurant called crepe crave just down the street from my condo in which I love to frequent for a sweet or savory crepe.  I figured that it couldn't be so hard to make crepes they look easy enough and that is just what I did. I made my very first crepe on Sunday Morning (Super Sunday none the less).  I was so pleased on how they turned out that I think I am going to try savory crepes next weekend.

Below you will find the crepe recipe that was adapted from "Our Best Bites-Mormon Mom's in the Kitchen". I love that cook book!

Ingredients:

1 Cup Flour
2 TBSP Canola Oil
2 Eggs
3 TBSP Sugar (Omit if you are making savory crepes)

Heat a skillet. Once skillet is warm hold it in one hand and pour mix with other swirling the skillet until you have a thin layer of crepe mix all around it. Flip crepe to cook the other side and add whatever ingredients you would like. I used nutella, strawberries and bananas. I also mixed peanut butter, nutella and banana's and called it a Monkey Crepe. Once you have ingredients added you can fold crepe.

Another suggestion for a savory crepe is my favorite. Scrambled eggs, sun dried tomatoes,spinach and feta cheese. Served with a greek yogurt sauce. YUM.

Enjoy because these are delicious!

Shrimp Spring Rolls

So I just love spring rolls and as I was browsing my new favorite site Pinterest in which I came across an awesome recipe for them. They are not hard to make they just can be a little time consuming.  They are healthy for you too! See the recipe below for a little taste of Asia. 

Ingredients:
12 shrimp, peeled & deveined
6 asparagus spears
2 oz. rice noodles {1/3 of the package I picked up}
4 green onions, sliced
1 carrot, julienned finely
1/2 bunch cilantro
12 rice spring roll wrappers

for the sauce-
2 tablespoons smooth creamy peanut butter
1 1/2 tablespoons brown sugar
1/8 teaspoon ginger
1 clove garlic, finely minced
2 tablespoons hoisin sauce
2 tablespoons hot water
healthy pinch of cayenne pepper {more or less, depending how spicy you like it}

Directions:
Place rice noodles in a bowl and cover with cold water. Set aside.

Bring a small pot of water to boil. Salt water generously, drop shrimp in and cook until pink and opaque, about 1 minute. Remove and place into a bowl of ice water. Bend asparagus in half until the bottom woody end snaps off. Slice down the center vertically to get 2 very skinny spears. Drop into water and boil until crisp-tender, 2 minutes. Remove and place into ice water with shrimp. Drain rice noodles and place into boiling water. Cook until tender, about 7 minutes and drain. While noodles are cooking, slice shrimp in half lengthwise.

To assemble spring rolls, place one spring roll wrapper into very warm water until it softens up. Remove and place onto work surface. Stack up shrimp, noodles, asparagus, green onions, carrot and cilantro on the bottom half of the wrapper. Fold up tightly, burrito-style and place on serving platter. Repeat until all wrappers have been filled.

Directions for the Sauce:

Mix all ingredients together until smooth in consistency. If the hot water doesn’t dissolve the sugar or create a smooth sauce, microwave 30 seconds. Pour into serving dish and place along side spring rolls. Serve cold.

Adapted from: Laura's Latest Food Blog

Jalapeno Popper Grilled Cheese/Tomato Soup

This is one of the best recipes for those cold winters night.  I found the jalapeno popper grilled cheese recipe from another blog http://www.closetcooking.com.  It is really delicious!

This soup I received from my sister Tara which was passed along from one of her friends. It is SO good. If you have ever had the Nordstrom Tomato Basil soup it is VERY similar may be even better.

See the Recipe's below!


Jalapeno Popper Grilled Cheese

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Tomato Soup

1/2 Stick Butter (I use Land O'Lakes Light Butter)

1 Onion Finely Chopped

2 Carrots thinly sliced

2 Cloves Minced Garlic

1/2 tsp Thyme

1/2 tsp Crushed Red Pepper

1 Bay Leaf

2- 28oz Cans Crushed Tomatoes in puree

6 C Chicken Broth

1/2 C Cream (I used fat free half and half)

3/4 tsp Fresh Rosemary Minced

2 tsp finely grated lemon peel (I used about 1 tsp)

Melt butter in a large sauce pan.  Add next five ingredients to melted butter.  Cook and cover for five minutes or until onion/carrots are tender. Add Tomatos and Broth. Cover and cook for 40 minutes. Discard bayleaf. Season with salt and pepper. Whisk cream, rosemary, lemon peel together and add to soup. 

Enjoy!

Chicken and Wild Rice Soup

I decided I was in the mood for chicken and wild rice soup from Panera, but wanted it homemade. I found a recipe online on none other than Yahoo Answers after I googled "chicken and wild rice soup panera".  I believe this recipe came from AllRecipes.com.  My friend Amy was over for the Packers Game (sad loss) and she said that this was the best thing I have ever made.  That's a bold statement because I make a lot of really good food.

Any way if you are in the mood for a new soup below is the recipe and you will not be disappointed. Hope you enjoy!

INGREDIENTS
1 1/3 cups wild rice 
1 (3 pound) whole chicken, cut into pieces 
7 cups water 
1 cup chopped celery 
1 cup chopped onion 
2 tablespoons vegetable oil 
1 cup fresh mushrooms, sliced 
2 tablespoons chicken bouillon granules 
3/4 teaspoon ground white pepper 
1/2 teaspoon salt 
1/2 cup margarine 
3/4 cup all-purpose flour 
4 cups milk 
3/4 cup white wine 


DIRECTIONS
Cook the wild rice according to package directions, but remove from heat about 15 minutes before it's done. Drain the excess liquid, and set aside. 
In a stock pot over high heat, combine the chicken and the water. Bring to a boil, and then reduce heat to low. Simmer for 40 minutes, or until chicken is cooked and tender. Remove chicken from the pot, and allow it to cool. Strain the broth from the pot, and reserve for later. When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve. Discard the fat and the bones. 
In the same stock pot over medium heat, saute the celery and onion in the oil for 5 minutes. Add the mushrooms, and cover. Cook for 5 to 10 minutes, stirring occasionally, until everything is tender. Return the broth to the stock pot, and add the partially cooked wild rice. Stir in the bouillon, white pepper and salt; simmer, uncovered, for 15 minutes. 
Meanwhile, melt margarine in a medium saucepan over medium heat. Stir in the flour until smooth. Whisk in the milk, and continue cooking until mixture is bubbly and thick. Add some of the broth mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the broth mixture. 
Mix in the reserved chicken meat and the white wine. Allow this to heat through for about 15 minutes.

Chicken Gyros

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic (I added about 3 teaspoons)
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil 

*Note: I added garlic and onion powder because it seemed a little bland.  If you have a garlic mincer I would mince your own garlic I feel like the store bought minced garlic has a funny taste.  I omitted the olive oil.

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts 

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
*Note: I would add some shredded lettuce to the gyro

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Adapted from: The Girl Who Ate Everything Blog

http://www.the-girl-who-ate-everything.com/