Red Cheesy Chicken Enchiladas

So, Nick had asked that I make some enchiladas awhile back. My sister-in-law recommended the ones out of a cook book that both she and Nick have copies of. It's called Eating For Life. While I followed this recipe for the most part, I did add some of my own stuff, and will make a few suggestions for those of you who want to test it out!

Cheesy Chicken Enchiladas

1 pound of chicken breast (a little over a pound wouldn't hurt)

4 green onions, chopped

1 jalepenio, seeded and minced

(The recipe called for fresh cilantro, but I forgot about it, so my recipe didn't have cilantro)

10 Whole Wheat Tortillas

(Recipe calls for corn tortillas, use what you want!)

3- 10oz cans Enchilada Sauce

(I used Red, the recipe calls for Green)

1 Cup Skim Cheddar Cheese

Optional Toppings:

*Yes, I said optional, but I HIGHLY RECOMMEND ALL OF THEM!*

Shredded Lettuce to place under enchiladas when serving

Reduced Fat Sour Cream

Sliced Black Olives

Chopped Fresh Tomatoes

Directions:

Place Chicken in a large pot, cover with water. Bring to a boil, reduce heat, and simmer 15 minutes, until insides are no longer pink. Drain, cool slightly, and start to shred with 2 forks.

You may want to start pre-heating your oven at this point to 350.

Spray a large saute pan with cooking spray. Add the green onions and jalepeno. If using cilantro, add it here. (I would also suggest possibly dicing up some onion, throwing it in here, maybe put some frozen corn in at this point as well. I didn't do either THIS time) After about 2-3 minutes, add your chicken to the pan.

At this point, pour 2 cans of enchilada sauce in a microwave safe bowl, and heat in the microwave for 2 minutes.

While that is heating, pour remaining can of sauce over chicken mixture.

Allow to simmer together and really season up the chicken.

NOW. Prepare to get messy, but if you prepare ahead of time, not too messy!

1. Spray a 9X13 baking dish with cooking spray

2. Have the dish VERY NEAR the chicken mixture

3. Have the bowl of sauce VERY NEAR the chicken mixture

Ready? Here we go.

Dip a tortilla in the warm bowl of sauce.

Place in baking dish

Add a scoop of chicken on one end, and roll up.

Turn seam side down in the pan.

REPEAT. 9 TIMES!

Pour remaining warm sauce over enchiladas

Now, sprinkle with A LOT of cheese. Yes, the recipe says 1 cup, but please don't actually measure out a cup. JUST PUT IT ON THERE THE WAY YOU LIKE IT!

Does that look good or what? Pop it in the oven for just 15 minutes.......

And you get some super-cheesy, super-healthy, and super-tasty enchiladas! We went nuts over them!

Place some shredded lettuce on each plate, and serve up the enchies!

 Nick's Plate

(Not a good shot of the lettuce underneath due to the flash, BUT- good shot of those enchiladas!)

I need to work on my food photography!

My plate

ENJOY! Of course, I made the Ultimate Spanish Rice to tag along with this meal. Go find it in the blog if you don't know what I'm talking about by now!

Healthy Baked Chicken Parmesan

So, this is an oldie, but a keeper! Its the classic Italian favorite: CHICKEN PARMESAN: turned low fat and low calorie. It beefs up the fiber by serving it atop whole wheat pasta, and you'll get a good serving of protein out of strictly meat and healthy cheeses. I PROMISE, you won't miss the taste of that deep friend Italian restaurant Chicken Parm.

Here's the recipe. Its easy, and its cheap! I do have a couple other recipes for healthy chicken parmesan, but if you are budget-wise, choose this one!

Note: There are a lot of spices listed for flavoring the chicken, if you don't have them, don't rush out and buy them, I'll make some suggestions later on in the directions!

Chicken Parmesan:

1 pound of chicken breasts (3-4)

Garlic Powder

Salt

Pepper

Ground Red Pepper

Italian Seasonings

(You can use a pre-made packet, or just use some dried basil, parsley, and oregano)

2 Cups Spaghetti Sauce (I used Classico Italian)

1/2 cup Mozzarella Cheese (I use part skim)

1/2 cup Grated Parmesan Cheese

8-10 ounces Whole Wheat Pasta (penne, spaghetti, doesn't matter!)

Directions:

1. Preheat your oven to 375

2. Meanwhile, coat the bottom of a shallow baking dish with cooking spray. Lay your chicken pieces in the pan. Sprinkle the tops with a little of the garlic powder, red pepper, salt, pepper, and italian seasoning. Flip them over and do the same thing to the other side.

*Garlic salt or garlic pepper would work fine in place of garlic powder. Basil, oregano, and parsley would all work instead of an actual "Italian Seasoning" spice or packet. If all else fails, just use some salt and pepper!

3. Pour/spoon the spaghetti sauce over top of each breast so that they are covered. DON'T GO EASY ON THIS! The more sauce, the better!

4. Pop them in the oven for 45 minutes.

5. Near the end of their baking time, start boiling water for your pasta. Cook according to box directions.

6. Once the chicken is done, remove from the oven. Top each breast with a little mozzarella and a little parmesan, then bake for 5 more minutes or until cheese is melted and bubbly!

7. Remove and serve immediately over the pasta. Top with more grated parmesan and some of the sauce from the baking dish!

ENJOY! Its delicious!

Taco Soup and Homemade Corn Bread Muffins :)

This is an EASY, CHEAP, and delicious combination! Healthy cornbread, and healthy taco soup! PERFECT for a cold and rainy day! (Or foggy like today!)

First, the Taco Soup

Nick got this recipe from Brittany at his office. Brittany, if you're reading this, thank you!!

Whatcha need:

1 lb ground turkey (Yes, you could use beef or chicken!)

1 packet taco seasoning

1 packet dry ranch seasoning (Hidden Valley)

1 can Original Rotel

1 can Petite Diced Tomatoes, rinsed and drained

1 can black beans, rinsed and drained

1 can pinto beans, rinsed and drained

1 can chicken broth

1 can yellow corn, rinsed and drained

Optionals:

Any kind of cheese for sprinkling

You could get sour cream if you want

Tortilla tips to crush over the top

Really, there isn't much to the instructions.

Brown your meat in some olive oil (I seasoned the meat with cumin, chili powder in salt, but you don't have to)

Then, add your taco mix and ranch seasoning:

Now, add everything else!

Let this simmer as long as you'd like. Meanwhile.... why don't you make some cornbread!?

Healthy Whole Wheat Honey Corn Bread

Whatcha need:

1 1/4 cup whole wheat flour

3/4 cup cornmeal

1/2 t baking soda

1/2 t salt

2 t Olive Oil

2 t Honey

1 egg

1 1/2 cup buttermilk

Mix your batter JUST until all is combined, don't over-mix or you risk dry bread!

Heap about 2 spoonfulls of mix into muffin tins (or a bread pan if you rather)

Pop in the oven at 450 degrees

In they go.....

Cook them about 12-15 minutes (watching them constantly after the 10 minute mark) until they are done and a toothpick inserted comes out clean.

Try to get them out of the pan/muffin tins as soon as possible to prevent them from continuing to cook.

Immediately wrap them in foil and keep warm for up to 3 hours until ready to serve with the soup.

Thats it! Dress up your soup, add a cornbread muffin, and enjoy :)

We sure did!

Chai Spiced Buttermilk Pancakes!

I found this recipe on tastykitchen.com. As soon as I saw the title, I knew i needed to make these pancakes! Unfortunately, I didn't get an awesome picture for you that will make you NEED to try them the way I did, but, hopefully you trust me enough as a "Chef-Wannabe" that you'll know I wouldn't post a recipe on here if it wasn't good!

Ingredients:

2 eggs, beaten

1.5 cups buttermilk

1/2 cup brewed chai tea

1/2 t vanilla extract

Mix these wet ingredients together in a large bowl. Once blended, add the following:

2 cups of all purpose flour (I used whole wheat b/c it was all I had!)

3 T Sugar

2 t Baking Powder

1 t Baking Soda

3/4 t Cinnamon

A pinch of cloves

1/8 t ground black pepper

1 t salt

Allow batter to sit, and thicken, about 3 minutes. Preheat your griddle, or skillet. I also preheat my oven to about 170 when I make pancakes so that they can sit in there and stay warm!

Pour one ladle of batter into the skillet and wait for bubbles to form at the top of the pancake. Flip, and cook until golden brown. Repeat until batter is gone.

I ended up making about 6 large pancakes. But you could probably make any number you want depending on the size!

Add butter, syrup, or honey, and enjoy :)

ITS ABOUT TIME: MEXICAN LASAGNA!

For those of you who know me pretty well, you know that one of the staples in my cooking repertoire is Rachael Ray's famous Mexican Lasagna. This meal is fail-proof. I mean that. There is no special trick. You just layer a bunch of Mexican goodness and come out with a cheesy, delicious dinner! Try it, you won't be sorry. I prefer to serve Mexican Rice with this dish. Try out The Ultimate Mexican Rice earlier on this blog. GOOD MATCH!

Another thing- this meal is pretty healty. You can choose low carb/low fat tortillas, and skim cheese, and you've got a well rounded, HEALTHY meal. See for yourself!

Ingredients:

2 pounds of lean ground turkey (you could use ground chicken or ground beef as well)

2 T Olive Oil

1/2 large red onion, chopped

2 T Chili Powder

2 t Cumin

1 cup Frozen Corn Kernels (I prefer yellow over white for this recipe)

1 can black beans (drained)

1 cup taco sauce or 14 oz of stewed or FIRE ROASTED tomatoes! *I use taco sauce*

Salt to taste

8- 8'' whole wheat, or spinach tortillas *I prefer spinach tortillas, but used wheat this time*

2 1/2 cups shredded mexican or cheddar cheese (I use part skim)

Here we go. Don't blink, its so easy.

Preheat oven to 425 degrees.

1. In a LARGE skillet, brown the turkey in the oil with the onions, chili powder, and cumin until turkey is no longer pink

2. Add corn, taco sauce, and beans. Salt to taste.

3. Once it has simmered about 3-5 minutes and warmed through, you're ready to layer.

4. Quarter your tortillas into wedges.

5. In a 9X13 pan, put a layer of the turkey mixture. Top with tortillas. Top those with cheese. Another layer of meat, tortillas, top with cheese. I usually only do 2 layers, but do whatever you have room for!

6. Bake 12-15 minutes in the oven until cheese is brown and bubbly.

Cut it up and serve it. I found a new trick for slicing it. PIZZA CUTTER. It worked SO well. Cut right through the tortillas and cheese without ruining the layers!

ALSO: If you have 2- 10X10 dishes, try following the recipe and making it in two separate pans. Put one in the oven, cover the second and put it in the freezer for future recipes! Especially if there are only 2 of you at home! That way, you just take it out one day, pop it in the oven for probably 30-45 minutes and its ready to go without all the prep work! ENJOY!

Slow Cooked Italian Chops!

Today I slow cooked some pork chops all day in some Italian homemade sauce. Pretty good if I do say so myself. The pork FALLS apart, and it requires minimum, CHEAP ingredients. EVEN THE PORK was on sale at Kroger!

I'll post the recipe at the bottom! Go through the cooking method with me first!

1. Salt and pepper 4 boneless, lean, pork chops. Brown in 1T of Olive Oil, about 3 minutes per side, in a skillet. Transfer to Slow Cooker

Now, in the SAME pan you started the pork in, saute a chopped onion, a minced clove of garlic, and 8 oz of mushrooms for about 2 minutes, just until they start to soften.

Now, add your veggies on top of your pork in the slow cooker.

At this point, take about 1/4 cup of the white COOKING wine and deglaze the skillet, pour wine and scrapings over the veggies.

Now, make your sauce to go on top in a separate bowl by combining 2-8oz cans of tomato sauce, the juice of half of a lemon, 1/2 t salt, 1/2 t basil, 1/2 t oregano, and 1/2 t parsley.

Now, pour the sauce over the pork and veggies.

Here is your BEFORE picture

Let that cook about 8 hours on low

And then you'll get to walk in the door, after a long day of work to not only the aroma of the pork cooking in the spices, but this beautiful AFTER picture as well:

All you have left to do is cook up some spaghetti to serve it over and get out some parmesan cheese to top it off!

SOOOOOOO GOOD! We really enjoyed it, and i hope you will too! Just give it a try. A little work in the morning (less than 20 minutes) and a lotta work for the slow cooker all day long!

Ingredients:

4 lean, boneless pork chops

1 T EVOO

Salt and Pepper to season pork

1 onion, diced

1 clove of garlic, minced

8 oz sliced mushrooms

1/4 cup white cooking wine (dry)- cheaper than the real deal ;)

1/2 t salt

1/2 t oregano

1/2 t parsley

1/2 basil

2- 8oz cans tomato sauce

Juice of half of a lemon

(Spaghetti to serve it over!) I hope I didn't leave anything out, but everything should be in the instructions as well :)

Turkey Noodle Stew with Sweet Potato Dumplings

This was a delicious, homemade, and "loosey-goosey" recipe. I'll give you the ingreidents, but the measurements do NOT need to be exact. Also, the pictures aren't AWESOME just because it was hard to photograph, but this meal was PERFECT for a cold day. It was filling, it was hearty, it was TASTY.

It was supposed to be a "leftover thanksgiving ingredients" dish, but you don't have to have leftovers to make it (we sure didn't! We being... me and my mom! We made this together while the guys were at a football game)  Also- you could substitute ANY of the veggies you see, any of the seasonings... but I must say, were I to make this again, I wouldn't change A THING! Except, maybe I would half it! It could have served 8-10 people!

Now, this ingredient list looks long, but you'll have a lot of it on hand, so please dont' write this off yet! (Thanks!)

Ingredients for Soup:

1-2 pounds of turkey breast

1 onion

1 bag of sliced carrots, or 1 bag of carrots, sliced!

Celery (probably about 1 cup sliced)

1 can of peas, or frozen peas

1 T EVOO

About 4-6 oz eggless noodles (we used whole wheat eggless noodles)

fresh or dried thyme

fresh or dried rosemary

Salt and pepper

1 quart + 1/2 can of chicken broth

Ingredients for Dumplings:

2 small-medium sweet potatoes

1.25 cups flour

2 t baking powder

Salt and pepper

1.5 cups buttermilk

Directions:

Note: This is some-what time consuming, but here's how we did it.

1. Place turkey breasts in a shallow baking dish filled with about 1/2 inch of water. Season with a couple sprigs of rosemary and thyme, as well as salt and pepper. We liberally seasoned the turkey with the herbs because they will eventually get thrown in the big pot. Cook turkey until done, about an hour. (Internal temp should be 165)

2. Cube and steam sweet potatoes. If your steamer stacks, steam carrots as well. Obviously you could boil both if you prefer to do that.

3. Cook eggless noodles according to package. Once they are finished, DO NOT STRAIN. Set aside, and let them absorb all liquid in the pot.

3. Once turkey is done, allow it to cool. Then, in a dutch oven, over medium heat (or large soup pot), add Olive Oil. Saute onions until soft. Add carrots and peas.

4. Meanwhile, mash up sweet potatoes, add the flour, the baking powder, buttermilk, salt and pepper. Whip until they are one consistency. Set aside

5. Shred turkey once it has finished baking.

6. Add all broth to the pot of veggies. Add in turkey along with the juice leftover from baking it in the oven. If using fresh herbs, pull off some rosemary leaves and toss into the pot. Add noodles.

7. Simmer about 20 minutes, covered, and bump oven up to 400 degrees.

8. In heaping tablespoons, scoop up sweet potato mixture and drop into stew. (Its okay if they touch each other!)

9. Place in oven, covered, and cook 30 more minutes.

You won't believe the delight you will find in this stew. It is savory and delicious. I cannot say enough good things about it. Its like chicken and dumplings taken to an ENTIRE new level!

ENJOY! And if you have questions, e-mail me! I know I was vague about a lot of the directions, but we really were just throwing things together and making it up as we went!

I tried to get a good photo with the dumplings in it, but, its nothing to write home about:

That big lump is a dumpling and they are AMAZING. You'll want to search the pot for another once you taste it!