Easy Baked Chicken Cheese Enchiladas

Easy Baked Chicken Cheese Enchiladas

adapted from Gourmet 2003

Not so authentic, but a good way of using leftover chicken or turkey. It is quick to pull together with ingredients most of us have in our refrigerator.

Pictured with Cheese Enchiladas with Tomatillo Chile Sauce

Makes 2 servings                                                            7 WW pts / serving

1 oz. reduced fat cream cheese

1 Tbsp. reduced fat sour cream

3/4 cup prepared salsa, divided

1/2 cup reduced fat shredded cheddar cheese, divided

1/2 cup shredded, poached, leftover or rotisserie chicken breast

1/4 cup corn kernels, fresh or frozen, thawed

1/8 tsp. cumin

1/8 tsp. cayenne

Kosher salt and freshly ground pepper to taste

2 scallions, thinly sliced

2 medium flour tortillas

1. Preheat oven to 325F.
2. In a small bowl cream together the cream cheese and the sour cream; Stir in 1/4 cup of the salsa, 1/4 cup of the grated cheese. 
3. In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. 
4. Add the chicken mixture to the cheese mixture and stir to combine.
5. In a baking dish spread a 1/4 cup of the salsa over the bottom. 
6. Place half of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. 
7. Repeat process for remaining tortilla. 
8. Pour remaining salsa over enchiladas, spreading to coat 
9. Sprinkle remaining grated cheese over the top. 
10. Bake in the preheated oven for 20 to 25 minutes until hot and bubbly. 
11. Sprinkle with the remaining scallions and serve warm.

Enjoy!

Fiesta Lime Chicken with Spanish Rice

Fiesta Lime Chicken with Spanish Rice

adapted from CopyMeThat

This is a riff on the Fiesta Lime Chicken served at Applebee's™. i chose not to serve the chicken on a bed of tortilla chips since I was serving the Spanish rice.

The sauce is a bit spicy. If people like different levels of heat, microwave the sauce until it is warm and serve on the side as opposed to under the cheese.

Makes 2 servings of chicken and 3 servings of rice

7 WW pts. / chicken*, 6 WW pts / 1/3 of the rice & 1 WW pts. / 1 Tbsp. of sauce

2 cups homemade or store bought mojo criollo marinade
2 boneless, skinless chicken breasts 
1/4 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 Tbsp your favorite salsa
3 Tbsp. fresh lime juice
10 dashes (or to taste) Texas Pete's hot sauce™or your favorite hot sauce

1 tsp. Slap Ya Mama™ or your favorite Cajun seasoning

1/4 tsp. cumin
1/4 tsp garlic powder

Cooking spray
1/2 cup Colby jack cheese, shredded

Spanish Rice

1/4 onion diced
Cooking spray
2 large garlic cloves, minced 
5 oz package yellow saffron rice, uncooked
3/4 cup fire roasted tomatoes, drained
1 cup Homemade chicken stock or canned broth
1 cup water

1. Place chicken breast in sealable bag with the marinade; Place in fridge for at least 30 minutes.
2. The the bowl or a small food processor combine the mayonnaise, sour cream, salsa, lime juice, hot sauce, Cajun seasoning, cumin, and garlic powder; Processor until well combined; Refrigerate until chilled.
3. Start the rice by sauteing the onion and garlic in a pot coated with cooking spray over medium-high heat until softened, about 2 minutes..
4. Add uncooked rice, tomatoes, chicken broth, water, smoked paprika and cumin.
5. Stir everything together and simmer on medium for 20 minutes. 
6. Preheat oven on Broil – Low
7. Remove the chicken from the marinade and pat dry; Discard the marinade.
8. Cook the chicken breasts in a pan coated with cooking spray until cooked through, about 3-5 minutes per side.
9. Remove the spicy sauce from fridge, spoon 1-2 Tbsp, over the chicken, sprinkle with shredded cheese, and broil until cheese has melted, about 2-3 minutes.
10. Serve passing additional sauce as desired.

Enjoy!


* To calculate the WW points, I measured the volume of marinade remaining after the chicken was removed. It was reduced by 1/3 cup so I calculated the WW points based on 1/3 of a cup of the marinade total points divided between 2 servings. You can reduce the points by decreasing your serving size of rice or by substituting reduced fat Mexican blend cheese for the Colby.

Shiso Slaw

Shiso Slaw

adapted from Food & Wine

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus. The herb pairs well with crunch carrots, cabbage and apple.

Makes 3 servings                                                        1 WW pt / serving

4 tsp. reduced fat mayonnaise

4 tsp. reduced fat sour cream

1/2 tsp. sugar substitute

1/2 tsp. unseasoned rice vinegar

2 Tbsp. + 2 tsp. lime juice

1/2 tsp. Kosher salt

3 oz. cabbage, shredded

2 oz. carrot, shredded

1 oz. apple, peeled & shredded

1 oz. red onion, thinly sliced

3 large shiso leaves, julienned

1. In a bowl, whish the mayonnaise, sour cream, sugar substitute, vinegar, lemon juice and salt until combined.
2. Add the cabbage, carrot, apples and onions; Toss to coat.
3. Gently toss the slaw with the shiso leaves.
4. Serve immediately.

Enjoy!

Shiso Ranch Dressing

Shiso Ranch Dressing

adapted from Food & Wine it is no longer on the website

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus.  Green and red varieties are available but the green leaves tends to be milder and more refreshing.

Shiso is not easy to ind but i you can get it it has a wonderful addition to Asian dishes. The only places I have been able to ind it is in a small Asian Grocer and mostly recently at the Union Square Green Market.... not even at the Asian markets in Phili or any H-Mart that I have visited.

Makes about 10 Tbsp.                                                             1 WW pts / Tbsp.

1/4 cup reduced fat mayonnaise

1/4 cup reduced fat sour cream

2 tsp. fresh lemon juice

2 tsp. buttermilk

1 1/2 tsp. white balsamic vinegar

1/3 garlic clove, grated

1/3 tsp. Dijon mustard

2 Tbsp. + 2 Tsp. finely chopped shiso leaves

2 tsp. finely chopped chives

2 tsp. finely chopped fresh tarragon or 2/3 tsp. dried

Kosher salt

Freshly ground black pepper

1. Whisk together the mayo, sour cream, lemon juice, buttermilk, vinegar, garlic, and mustard.
2. Fold in the shiso, chives and tarragon.
3. Season to taste with salt and pepper.

Enjoy!                

Pork Meatball Chili

Pork Meatball Chili

adapted from Food Network Magazine March 2019

This recipe is essentially using a vegetable chili as a sauce for pork meatballs that use tortilla chips as a binder. The cream in the meatballs keep them very tender and moist.

Mexican oregano has a strong, citrusy, and slightly licorice-like flavor, while Italian oregano (also known as regular or Mediterranean oregano) is more earthy, floral, and minty with a milder taste.

Makes 2 servings                                        3 WW pts / serving without garnishes

1/2 lbs. lean ground pork
2 Tbsp. + 2 tsp. light cream
2 Tbsp. crushed tortilla chips
1 Tbsp. grated Cojita or Parmesan cheese
1/2 beaten egg
1/2 tsp. garlic powder
1/2 tsp. Kosher salt

Cooking spray
1/4 large onion, chopped
1/4 red, orange or yellow bell pepper, chopped

1 small clove of garlic, chopped  
1 1/2 tsp. tomato paste
1 Tbsp.chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried Mexican oregano

1/4 tsp. Penzeys Southwest Seasoning™

Kosher salt and freshly ground black pepper
1/2 15-ounce cans kidney beans (do not drain)
3/4 14-ounce cans diced tomatoes

1/4 cup water + more for thinning if needed

1/2 tsp. dried cilantro

Kosher salt and freshly ground black pepper

Jalapeno peppers, reduced fat sour cream, reduced fat cheddar cheese, cilantro & /or scallions (optional)

1. Make the meatballs by mixing the pork, cream, tortilla chips, parmesan cheese, egg, garlic powder and kosher salt. 
2. Form into 1-inch balls; If time refrigerate for an hour.
3. Meanwhile, heat a pot coated with cooking spray over medium heat and cook the onion and pepper cook, stirring, until softened, about 5 minutes; Add the garlic and cook  a couple more minutes.
4. Add the tomato paste, chili powder, cumin, coriander and oregano; Cook, stirring, until brick red, about 2 minutes.
5. Add the beans, tomatoes, 1/4 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, and the flavors meld, about 60 minutes, adding additional water if it is getting too thick.
6. Preheat the broiler.
7. Remove the meatballs from the refrigerator; Broil the meatballs on a baking sheet until browned, 5 to 7 minutes.
8. Add the meatballs to the finished chili and simmer 10 more minutes; Adjust seasoning with salt and pepper
9. Garnish as desired prior to serving, if using.

Enjoy!

Jagerschnitzel

Jagerschnitzel

adapted from Charlotte Fashion Plate

Pork Schnitzel with Mushroom Gravy (Jager Sauce) is one of my husband's favorite foods. It is a crispy breaded pork cutlet with mushroom gravy which is an umami bomb!

When frying I like to use rice flour because it gives a crispier texture. When thickening gravy, I prefer Wondra flour™  which blends in without causing lumps but all purpose flour will work in place of either.

Makes 2 servings                                                            21 WW pts / servinh

2 boneless pork loin chops, pounded thin
1/4 cup rice flour or all purpose flour
1/2 tsp. Kosher salt
1/2 tsp. garlic powder
2 eggs
1 Tbsp. milk
1 cup Panko breadcrumbs
1/2 cup seasoned breadcrumbs
Vegetable oil for frying 
Fresh chopped parsley, for garnish

8 oz. mushrooms, sliced
2 Tbsp. butter
3 garlic cloves, minced
1 Tbsp. onion, minced
2 Tbsp. Wondra flour™ or all purpose flour

1 1/2 cups beef stock
1 Tbsp. stoneground mustard
4 dashes Worcestershire sauce
2 Tbsp. sour cream
Kosher salt and freshly ground black pepper

1. Start with the mushroom gravy by melting the butter in a medium skillet;  Add the mushrooms saute until beginning to brown, about 5 minutes
2. Add onion and garlic; Continue cooking for a few more minutes until the onions and garlic are soft and the mushrooms are browned, about another 5 minutes.
3. Sprinkle flour over the mushroom mixture, stirring to coat; Cook for a few minutes to cook off the raw flour taste.
4. Add the beef stock, mustard and Worcestershire sauce, stirring constantly, and bring to a simmer to thicken; Set aside and keep warm.
5. Heat about 1/4 inch of oil in a skillet to 350F.
6. Set up a 3 step dredging station; in one bowl with combine the flour with the salt and garlic powder; In another bowl add the eggs and milk, whisk to provide; In a third combine the Panko and seasoned breadcrumbs.
7. Dredge each piece of pork in flour, shake off excess, then dip into the egg mixture, allow excess to drip off, then coat with breadcrumbs, pressing down to assist with adherence..
8. Fry the pork until golden brown and crispy, about 3 minutes per side.
9. Transfer schnitzel on a rack over a making sheet to drain.
10. Check the consistency of the gravy; Adjust consistency as needed by adding more stock or using a cornstarch slurry.
11. Season with salt and pepper.
12. Remove from heat and stir in the sour cream.
13. Serve the pork schnitzel topped with mushroom gravy and garnished with fresh parsley.

Enjoy!

Herbed Spaetzle

Herbed Spaetzle

adapted from Food Network Magazine October 2012

Spaetzle is a type of dumpling originating from the Swabian region of southwestern Germany

Many people make the spaetzle by pushing the dough through a colander. I found a spaetzle maker which makes it much easier.

Makes 4 servings                                                                6 WW pts / 1/2 cup

3/4 cups all-purpose flour

1/2 tsp. Kosher salt  
Few grind of freshly ground black pepper
Pinch of freshly grated nutmeg
1/4 cup sour cream
1/4 cup seltzer
3/4 large beaten egg
4 tsp chopped fresh parsley
3/4 tsp whole-grain mustard
1 Tbsp. olive oil, divided
1 Tbsp. unsalted butter

1. Bring a pot of salted water to a bare simmer. 
2. In a bowl, combine the flour, salt, pepper and the nutmeg. 
3. In another bowl, whisk the sour cream, seltzer, eggs, herbs together; Add it to the flour mixture and mix to combine.
4. Create an ice bath.
5. Working over the simmering water, place about dough in the basket of the spaetzle maker and slide it back and forth to transfer the dough to the water.
6. Cook the spaetzle for 1 minute after they float to the surface; Remove with a slotted spoon to the ice water. 
7. Repeat with the remaining dough. 
8. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels; Toss with 1 tsp. olive oil.
9. Heat butter and 2 tsp. olive oil in a skillet over medium-high heat. 
10. Increase the heat to high and add the spaetzle in an even layer; Cook, undisturbed, until golden brown on the bottom, about 5 minutes. 
11. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute.
12. Season to taste with salt and pepper. 

Enjoy!

Caramelized Onion Dip

Caramelized Onion Dip

adapted from Food Network Magazine© October 2017

Better for you than the onions soup mix due to the lower salt content.

Cooking the caramelized onions without butter or oil still gives you the sweetness of the onion without the extra fat and calories.

Makes  about 3/4 cup                                                    1 WW point / Tbsp.

1/2 onion, chopped and caramelizes without butter or oil  
1/4 cup light sour cream

1/4 cup reduced fat mayonnaise

1/2 tsp, spicy brown mustard

Kosher salt and freshly ground black pepper

1. Combine all ingredients in a small bowl; Whisk  to combine.
2. Adjust seasoning to taste with salt and pepper.
3. Refrigerate for at least and hour before serving to allow flavors to meld.

Enjoy!

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

adapted from Food Network

I do not use buttermilk very frequently, so I keep powdered buttermilk on hand and just make what I need when I need it.

I calculated the amount of oil absorbed by the chickpeas by measuring again after cooking; about 1/2 of it was absorbed.

Makes 2 servings             11 WW pts / serving + 1 WW pt. /  1 1/2 Tbsp. dressing

1/3 cup reduced fat sour cream
1/3 cup buttermilk
4 tsp. reduced fat mayonnaise
1/2 tsp. dried dill
1 tsp. hot sauce
1 tsp. Worcestershire sauce
2/3 tsp. garlic powder
1/3 large clove garlic, grated
Kosher salt and freshly ground black pepper

1/3 cup canola oil
1/3 cup canned chickpeas, drained, dried with a kitchen towel
Large pinch paprika
Kosher salt and freshly ground black pepper

1 small head romaine lettuce or your lettuce of choice, chopped
1/4 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper

1. In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. 
2. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste.; Set aside. 
3. Heat the oil in a small pot with a lid to 350F. 
4. Place a wire rack in a baking sheet lined with paper towels.
5. Using a slotted spoon, the chickpeas into the hot oil and fry until browned and crispy, 4 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. 
6. Season the chickpeas with the paprika and salt and pepper to taste. 
7. Divide the lettuce between 2 plates; Top with sliced onions.
8. Drizzle with the dressing and top with the crispy chickpeas. 
9. Season to taste with salt and pepper.

Enjoy!

 

Black Bean & Chorizo Soup

Black Bean & Chorizo Soup

adapted from Food & Wine December 2016

This is a hearty, satisfying soup that freezes well.

Makes 2 servings                                                            4 WW points / serving

8 oz. dried black beans, rinsed and soaked overnight
1 small bay leaf
1/3 tsp. dried thyme
1 small parsley sprig

1 1/2 onions—1/2 quartered and 1 finely chopped

1 1/2 tsp. Kosher salt 

2 tsp. olive oil  

1 link Aidell™ Chorizo Smoked Chicken Sausage, chopped 

1 garlic cloves, minced 

1/2 tsp. ground cumin 

2 cups homemade chicken stock or canned broth

1 cup water

Kosher salt  & freshly ground black pepper, to taste

Thinly sliced radishes, cilantro sprigs for garnish, optional

Lime wedges and tortilla chips, for serving

1. Drain the black beans.
2. In a pot, combine them with enough water to cover by 3 inches. 
3. Place the bay leaf, parsley and thyme in a piece of cheesecloth and secure with a string to make a satchel
4. Add the herb satchel, quartered onion and salt tp the beans; Bring to a boil over medium-high heat. 
5. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. 
6. Drain the beans and discard the herb satchel and onion; Wipe out the pot.
7. In the same pot, heat the olive oil; Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. 
8. Add the chopped onions, the garlic and cumin; season with salt and pepper, to taste.
9. Cook over moderate heat, stirring occasionally, until the onions are tender, about 10 minutes. 
10. Add the stock and 1 cup of water and bring to a boil. 
11. Return the beans to the pot, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 45 minutes. You may need to add up to another cup of broth or water towards the end of cooking it it thickens faster than the beans cook.
12. Ladle the soup into bowls and serve garnished with radishes and cilantro, if using. 
13. Pass lime wedges and tortilla chips at the table.

Enjoy !

Chicken Fajita Quesadilla

Chicken Fajita Quesadilla

adapted from hunt4shredz

Couldn't decide if we wanted fajitas or quesadillas so we combined the two!

When I don't feel like making my own fajita seasoning, I use Bolner's Fiesta Fajita Seasoning™

Makes 2 servings                                                        2 WW points / serving

2 Tumaro wraps or your favorite carb-wise or regular 8 inch tortillas
Cooking spray
6 oz chicken breast, cut into bite size pieces
1 1/2 tsp. Fajita seasoning
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup low fat cheddar cheese
2 Tbsp. low fat sour cream
2 tsp. fresh lime juice
Your favorite salsa for serving

1. Coat a skillet with cooking spray; heat over medium heat.
2. When the pan is hot add the chicken, onions and peppers to the pan; Sprinkle with fajita seasoning.
3. Sauté until the chicken is cooked through and the vegetables have softened, about 5 minutes.
4. Remove the pan from the heat; Transfer the chicken and vegetables to a small bowl.
5. Wipe out the skillet with a damp paper towel and recoat with cooking spay.
6. Add one wrap to the skillet; Top with the chicken, vegetables and cheese.
7. Coat the remaining wrap with cooking spray and place spray side up on top if the filling.
8. Cook the quesadilla until the cheese melts and you reach your desired level of toastiness, about 3 minutes per side.
9. Mix the sour cream with the lime juice to make a lime crema.
10. Serve passing the crema and salsa.

Enjoy!

Cucumber Salad

Cucumber Salad

adapted from Food Network

Lighten up a creamy salad dressing by using low fat sour cream. It still gives you the creamy mouth feel without the fat and calories.

If you are serving it with a protein that is seasoned with a salty dry rub or seasoned salt, use that in the salad as well to carry the seasoning between the two dishes.

Aleppo pepper does provide a little heat but it is better known for providing a more complex pepper taste which is sweet, earthy and tart.

Served with Bay Chile Chicken

Makes 1-2 servings

1/2 English cucumber, seeded and sliced
4 tsp low-fat sour cream
1 tsp. lemon juice
pinch of Bay Chile Salt or Kosher salt
pinch of Aleppo pepper or freshly ground black pepper
Minced scallion green, for garnish (optional)

1. Put the sour cream, shallots, lemon juice, and bay chile salt and Aleppo pepper; Whisk to combine.
2. Add cucumbers and toss to coat.
3. Garnish with scallions, if using.

Enjoy!

Loaded Smashed Cauliflower

Loaded Smashed Cauliflower

Adapted from Delish

We are a bit late to the smashed vegetable movement... but we are loving it. Cauliflower will never be a potato but it still tastes great!

Makes 2-3 servings

Nonstick cooking spray, for pan
6 oz. cauliflower florets (about 1 ½ cups)
Kosher salt
Freshly ground black pepper
1/2 tsp. garlic powder
1 cup shredded reduced fat Cheddar cheese
2 slices center cut bacon, cooked and crumbled
1/2 Tbsp. finely chopped scallion greens
Sour cream, optional

1. Preheat oven to 425°
2. Coat a baking sheet with cooking spray.
3. Bring a pot of water to boiling; Add salt to taste.
4. Cook cauliflower until fork tender, about 5 minutes; drain and pat dry.
5. Spread florets out in a single layer on the prepared baking sheet
6. Coat with cooking spray and toss with salt, pepper, and garlic powder.
7. Using a larger based glass, lightly smash the cauliflower florets.
8. Top each smashed cauliflower floret some of cheese and bacon.
9. Bake until cheese is melted and crispy around the edges, about 15 minutes.
10. Sprinkle scallions over cauliflower.
11. Serve warm or at room temperature with sour cream on the side (optional)

Enjoy!

Turkey Taco Bowl

Turkey Taco Bowl

A taco bowl is a great way to get all the flavors of tacos without the carbohydrates. Try cooking the ground turkey breast with my Salt-Free Taco Seasoning.

Makes 1 serving                                                                3 WW pp / serving

3 ounces cooked ground taco turkey breast

1/2 cup Multicooker Black Beans
1/3 cup Cilantro Lime Cauliflower-Rice Blend

1/4 cup sautéed red onions

2 Tbsp. roasted red pepper strips

2 Tbsp. reduced fat Mexican cheese blend

1/4 cup chopped tomato

1 cup chopped lettuce

1 Tbsp. fat free sour cream

2 Tbsp. fat free salsa

1. Arrange all ingredients in a large bowl.
2. Serve with additional salsa on the side.

Enjoy!

Twice Baked Cheesy Potatoes

Twice Baked Cheesy Potatoes

adapted from Food & Wine February 2008

Stuffed potatoes can be served as either a side dish or a main course depending on the size of the potatoes.

The potatoes can be stuffed and refrigerated overnight. Bring them to room temperature before baking.

 Makes 2-4 servings                                           7 WW Blue points  - 2 servings

                                                                      15 WW Blue points - 4 servings   

2 medium baking potatoes

Cooking spray

Kosher salt

2 Tbsp. butter, melted

Freshly ground black pepper

2/3 cup reduced fat shredded Mexican cheese

2 2/3 Tbsp. grated Parmesan cheese

2 2/3 Tbsp. fat free sour cream

1 1/3 Tbsp. chipped chives 

1. Preheat the oven to 400F.
2. Lightly coat the potatoes with cooking spray, sprinkle with salt and place them on a rimmed baking sheet.
3. Bake in  preheated oven for about 1 1/2 hours or until easily pierced with a fork; set aside to cool.
4. Reduce the oven temperature to 350F.
5. When the potatoes are cool enough to handle, cut the potatoes in half and scoop out the flesh of the potatoes leaving 1/4 inch shell.
6. Mash the potato flesh with the butter, cheeses and sour cream; spoon back in the potato shells.
7. Bake the stuffed potatoes for 30 minutes until the filling is heated through.
8. Sprinkle the potatoes with chives before serving.

Enjoy!

Baked Carrot and Potato Mash

 Baked Carrot and Potato Mash

adapted from Bon Appetit

Baking the potatoes and carrots before mashing creates another depth of flavor. 

By using more carrots than potatoes you get mashed potato consistency with fewer carbs.

served with Bacon Crusted Chicken

Makes 3 servings                                                  1 WW Blue points / serving

1/2 lb. carrots, peeled, halved lengthwise and cut into 2 inch pieces

1/3 cup homemade vegetable stock or canned

1/4 lb. russet potatoes, peeled and cut into pieces about the size of the carrots

1/4 cup fat free sour cream

2 Tbsp. fat-free milk

1. Preheat the oven to 350F.
2. Place the carrots and potatoes into a baking dish with the stock; cook until tender, about 50 minutes.
3. Mash or puree the carrots, potatoes, sour cream and milk to desired consistency.
4. Season to taste with kosher salt and freshly ground black pepper before serving.

Enjoy!

Chopped Salad with Creamy Chipotle Dressing

 Chopped Salad with Creamy Chipotle Dressing

adapted from Mexico One Plate at a Time by Rick Bayless

The dressing has a bit of a kick. If you want a milder spice add less of the chipotle pepper.

Makes 2 servings                                                       1 WW Blue point / serving

1/4 cup reduced fat mayonnaise

1/4 cup fat free  sour cream

2 Tbsp. fat free skim milk

2 tsp. cider vinegar

1/2 tsp. dried chipotle pepper

1/4 tsp. dried cumin

1/8 tsp. dried oregano

3 Romains lettuce leaves, chopped

1/4 cup black beans, drained and rinsed

1/4 cup whole kernel corn, canned or frozen

6 grape tomatoes, chopped

2 tortillas, crushed

2 tsp. Mexican queso freso, Cojita or feta cheese

1. Combine the mayonnaise, sour cream , milk, vinegar, chipotle pepper, cumin and oregano in a small bowl; whisk to combine.
2. Divide the lettuce, beans, corn and tomatoes between 2 small bowls.
3. Top with each bowl with 1 Tbsp. of salad dressing, 1 crumbled tortilla chip and 1 tsp. cheese.

Enjoy!

Chicken Enchilada Casserole

Chicken Enchilada Casserole

adapted from Cooking Light Annual Recipes 1997

This casserole has the cheesy goodness of enchilada without the carbs from the corn tortillas. If you wish to add the tortillas use three corn tortillas, cut in half. They would get added in on top of each layer of white sauce except for the topping. You would need to add 2 WW Blue points to the total.

Makes 4 servings                                                    4 WW Blue points / serving

Cooking spray

3/4 lb. boneless, skinless chicken breast, poached, leftover or rotisserie, shredded

3/4 cup chopped onion

2 garlic cloves, minced

1/4 cup homemade chicken stock or purchased broth

1/4 tsp. cayenne pepper

1 (14.5 oz.) can tomatoes, drained, chopped

1/4 cup chopped scallions

1 (4.5 oz.) can chopped green chiles, drained

2 Tbsp. + 1 1/2 tsp. flour

1/4 tsp. salt

1/4 tsp. ground cumin

1/8 tsp. ground coriander

1 cup fat free skim milk

1 egg white, beaten

3/4 cup reduced-fat Mexican blend shredded cheese

1/4 cup fat free sour cream

1/4 cup fat free salsa

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, cook the onion and garlic until softened, about 5 minutes.
3. Add chicken, stock, cayenne and tomatoes, cook 10 minutes or until most of the liquid evaporated.
4. Remove from heat.
5. Reserve 2 tsp. scallions.\; add remaining to the chicken mixture; set aside.
6. Combine flour, salt, cumin and coriander in a saucepan.
7. Gradually add the milk, whisking until blended.
8. Place over medium heat; cook whisking constantly until thickened, about 7 minutes.
9. Slowly add the hot milk mixture to the egg white, whisking constantly. Set aside.
10. Spread 1/4 cup of the white sauce in the bottom of a small casserole dish.
11. Top with 1 cup of the chicken mixture.
12. Top with 1/4 cup white sauce, 1 cup chicken mixture, 1/4 cup cheese twice; End with layer of white sauce.
13. Bake, uncovered in the oven for 40 minutes or until bubbly.
14. Sprinkle with remaining cheese and scallion, bake 5 minutes.
15. Serve with sour cream and salsa.

Enjoy !

 

Chicken Tenders with Poblano Cream Sauce

Chicken Tenders with Poblano Cream Sauce

adapted from Gourmet August 2002

Poblanos are a mild chile pepper. They are a larger pepper even larger at times than a bell pepper with a pointy tip.

Makes 2 servings                                                1 WW Blue points / serving

2 poblano chiles

1 lb. chicken tenders

Cooking spray

1 medium onion, halved and cut into thin strips

1/4 cup fat free sour cream

1. Preheat the broiler and roast the poblanos on all sides until blistered about 10 minutes.
2. Transfer the chiles to a plastic bag and let steam for about 10 minutes.
3. Peel off the skins and discard stems and seeds.
4. Rinse and cut into 1/4 inch strips.
5. Preheat the oven to 425F.
6. In an oven-proof skillet coated with cooking spray, brown the chicken tenders on all sides.
7. Place the pan in the oven and cook for an additional 8-10 minutes or until the chicken is cooked through.
8. Remove the pan from the oven and place chicken in a bowl and cover to keep warm.
9. Add some additional cooking spray to the pan and add the onion. Cook for 5-7 minutes.
10. Add the poblanos and cook until they aare heated through, about another 5 minutes.
11. Add sour cream and cook stirring until cooked through. Do not let it boil.
12. Season the sauce with kosher salt and freshly ground pepper to taste.
13. Serve the chicken with sauce.

Enjoy!

Smoked Salmon Cucumber Bites

Smoked Salmon Cucumber Bites

adapted from Food Network

These appetizers are quick and easy to make but look very elegant.

Makes 14 bites                                        0 WW Blue points / bite

1/4 large English cucumber (about 14 slices)

1 Tbsp. fat free sour cream

3/4 tsp chopped fresh dill, plus more for garnish

1/4 lemon, zested

1/4 tsp. Kosher salt

1 ounce smoked salmon, cut into 1 1/2 in pieces

1 tsp Everything Bagel Seasoning

In a small bowl, combine the sour cream, dill, lemon zest and salt. Stir to combine.

Place the cucumber rounds on a platter and top with a scant 1/2 tsp. of the sour cream mix.

Fold or ripple the smoked salmon and place on top of the sour cream.

Sprinkle with the Everything Bagel Seasoning. garnish with dill and serve.

Enjoy!