Green Chile-Chicken Casserole

This recipe is very similar to my White Chicken Enchilada recipe but is even better because 1. it is faster and 2. it is lower in calories and fat but doesn't lose any of the taste. YUMTOWN!

Side note: As previously discussed, I'm lazy. But then I read that my hero, Ellie Krieger, also uses Rotisserie chickens so I don't feel so bad suggesting that here. Just take off the skin if you are watching calories and fat.

Green Chile-Chicken Casserole

Serves 6, but can be easily doubled

Ingredients:

2/3 cups fat-free, less-sodium chicken broth
1/2 cup canned chopped green chiles, drained
1/2 cup chopped onion
1/2 cup low fat sour cream
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper
1 (10 1/2-oz) cans condensed 98% fat-free cream of chicken soup, undiluted

1 garlic clove, minced
Cooking spray
12 (6-inch) corn tortillas
1 Rotisserie Chicken, skin removed and shredded

1 cup finely shredded 2% fat sharp cheddar cheese

Directions:

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a small-ish baking dish coated with cooking spray. Arrange 6tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Mexican Casserole

Thanks to Santa (otherwise known as my sister) I received a years subscription to Cooking Light. I was super excited to see a Mexican Casserole in the vegetarian section but needed to make a few changes since "meatless, fat free crumbles" were a main ingredient. Yeah, no thanks. You think meat is processed? You should see the ingredient list for those "crumbles". I also made a few other directional changes that turned out really well.

The only thing I wasn't super crazy about was the tortilla chips. Since we re-heat our food everyday (I make everything on Sunday and we eat throughout the week), the chips got a bit mushy. While it wasn't a huge deal nor did it take away from the rest of the awesome taste, I just thought it deserved a heads up. Also, this isn't super spicy so you might want to throw in some diced chili's or more jalapeno pepper, complete with seeds.

Side Note: For our fans out there who have families and/or husbands who won't eat healthy food, they seriously won't be able to tell this is healthy. I promise.

Side Note Part Deux: I wasn't about to sit and count out 48 chips. I wasn't going to use the extras anyhow so I crushed them in the bag and then eyeballed what looked right.

Mexican Casserole

Serves 6

Ingredients:

4 teaspoons olive oil

1 cup chopped onion

2 garlic cloves, minced

1 jalapeno pepper, minced

1 tsp chili powder

1/4 tsp black pepper

1 package (1.25lb) lean ground turkey

48 baked tortilla chips

2 cans beans (either pinto, black or a combo of the two), rinsed and drained

1tbsp fresh lime juice

2 cups chopped plum tomato's

1/4tsp salt

1 cup low fat cheese (mexican blend, monterey jack, whatever you want)

1 bunch of chopped green onions

1 small can chopped olives

Directions:

Preheat oven to 375 degrees

Heat 2 tsp oil in large skillet over medium heat. Add onions and turkey until turkey is just cooked. Add garlic and jalapeno, cook one minute. Add in chili powder and black pepper, cook another 3 minutes or heated through. Arrange a thin layer of chips in a 11x7 baking dish coated with cooking spray. Top evenly with onion, turkey mixture.

Heat remaining 2 tsp oil in skillet over medium heat. Add beans, mashing with the back of a wooden spoon until chunky and thick. Cook 2 minutes or until heated, stirring constantly. Stir in lime juice

Combine tomato's and salt. Layer beans and tomato mixture on top of the turkey mixture. Top with remaining tortilla chips. Sprinkle evenly with cheese, green onions and olives. Bake for 13 minutes or until cheese is bubbly.

Baked Burritos

SUPER BLOGGAL SIDE NOTE: Because Amber and I are making some of this recipes up, some of the measurements may be a bit wonky. I tried my hardest to write them all down but this is an experiment in the making.

As it is the new year, the sister and I are trying to put our heads together for some new food ideas. This is sort of like a chimichanga, right?!?! Ok, not really but still tastes great and is a much better choice. You can put whatever you want in these, I think next time I am going to add in the sauteed onions and peppers from the fajita recipe!

Side note: Don't feel pressure to use the green sauce...we just prefer those over the red sauces.

Baked Burritos

Serves 6

Ingredients:

1 small package ground beef

1 half onion

1 can black beans

1 cup shredded cheddar cheese

1-2 cups mexican green sauce

6 flour tortillas

Directions:

Preheat oven to 350 degrees.

Cook beef and onion on stove top until cooked through. Rinse black beans well (really well, the stuff they store those beans in is GROSS and full of salt). In each tortilla, layer a scoop of the meat mixture, a scoop of the black beans a pinch of the cheese. Wrap up tortilla and place in baking dish. (Don't know how to wrap a burrito? Fold down the top and bottom and roll the sides over. Place seam side down. Don't freak out if it doesn't look great...it all taste the same. Refer to the broken one in my picture.)

Pour green sauce and remaining cheese over burritos. Bake until crispy and cheese is melted, about 12-15 minutes.

Slow Cooker Goodness: Beef Fajitas

Good God.

Thank you again to the ladies of Not Your Mother's Slow Cooker Cookbook!

Yes, this recipe is THAT good. And, it literally took 5 minutes to put together. Everyone raved about this and it was even better the next day when I used the leftovers to make quesadillas! (Again, sorry, don't have a picture, I'll be better, I promise)

Beef Fajitas
Serves 6

3/4 cup chunky salsa
1 tbsp tomato paste
1 tbsp olive oil
1 clove garlic, minced
3 tbsp fresh lime juice
1tsp black pepper
1/2 tsp salt
1.5 lb flank steak
1 large white onion, thinly sliced into half moons
3 red bell peppers, seeded and cut into 1/4 inch-wide strips

Directions:

In a small bowl, combine first 7 ingredients. Lay the flank steak in the slow cooker and pour mixture over top, making sure to coat all exposed surfaces. Throw onion and peppers on top. Cover and cook on low 6-8 hours until meat is tender.

Tortilla Soup

You can tell it's obviously getting a little chilly here in sunny southern California (what?! 65 degrees IS chilly) because I keep busting out the soup recipes. This tortilla soup is a perfect solution if you don't feel like a heavy chili but are still craving something warm. Plus, this takes about 3 seconds to make and keeps very well. The sister gives this 5 stars.

Side note: This isn't super spicy so if you want some heat you can use hot diced green chilies or throw in some red pepper flakes. Also, the world is your oyster when it comes to toppings....green onions, cheese, avocados, sour cream, what have you.

Tortilla Soup

Serves 4-6, depending on your serving size

Ingredients:

1 cup diced red onion

1.25 lbs ground lean turkey breast

4 cups chicken stock (I use lower sodium)

1 tsp mined garlic

1 (4oz) can diced mild green chiles

3/4 cup tomato puree

Directions:

In a large pot over medium-high heat sprayed with cooking spray, add onions and ground turkey. As turkey browns, move mixture around to break the turkey into very small pieces.

Once turkey is just cooked through, add chicken stock, garlic, chiles and tomato puree.Bring to a boil, then reduce heat and simmer for 10 minutes.

White Chicken Enchiladas

This is a stick-to-your-ribs kind of meal. And one of my personal favorites. This to me doesn't taste healthy at all...which is awesome! If you are watching what you eat (what a weird saying that is) make sure you keep this to two enchiladas/serving. The meal packs a bigger amount of calories then some of the other things I post. But have no fear, two enchiladas is very filling. The sister and I both give it 5 stars.

Side note: The original recipe calls for fat free sour cream and cheese...which I find I gross so I use low-fat.

White Chicken Enchiladas
Serves 6

Ingredients:

12 white or yellow corn tortillas (6 inches)
4 oz reduced fat cream cheese
1 cup plus 1 tbsp fat free milk, divided
4 cups cubed cooked chicken breast
1/2 cup chopped green onions
1 can (10 3/4 oz) reduced fat and reduced sodium cream of chicken soup
1 cup low fat sour cream
1 4oz can minced jalapenos
1/2 cup shredded reduced fat cheddar cheese

Directions:

Preheat oven to 350 degrees

In a large bowl, combine the cream cheese, green onions and 1 tbsp milk. Stir in chicken.

In another bowl, combine the soup, sour cream, jalapenos and remaining milk. Stir 2 tbsp soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down into a 13x9 inch baking dish spray with non-stick spray. Once all tortillas are in the dish, spread the remainder of the soup mixture on the top. Cover and bake for 30 minutes or until heated through and bubbly. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Oriental (is that PC?) Pasta

In case you've been wondering, I like pasta. A lot. And I think pasta is the perfect lesson in moderation. Yes, you can eat pasta and have it be healthy. On average, the recipes I have on here have 2 ounces of pasta/serving. That's not a lot. But damn does it taste good. Once again we are shown that you do not have to avoid most foods when you are countin' your calories. Just don't have a box of pasta to yourself if you are concerned about watching your weight. CARBS ARE NOT THE DEVIL.

This recipe originally called for cooked turkey breast. We tried it and while it was ok, it was salty as hell. I would recommend chicken breast or even some steak...yum! Also, I like a lot of veggies. I pretty much doubled this when I made it but I realize not everyone may be as veggie crazy as me! The sister gave this 4.25 stars.

Oriental Pasta
Serves 4-6

Ingredients:

Oriental Dressing (recipe to follow)
8oz cooked meat (whatever you decide here)
4 oz carrots, julienned
4 oz asparagus, cut into 1 inch pieces
4 oz fresh spinach, chopped
8oz whole wheat thin spaghetti

Directions:

Combine all veggies and meat into a saucepan over medium heat and cook until warmed up. Toss over pasta and top of with dressing. Toss gently to coat and you are done! (Hi, I'm easy. No excuses not to make this one, even on a late night)

Oriental Dressing
yields 1 cup

Ingredients:

1/4cup low salt soy sauce
1/4 cup rice vinegar
1 tbsp sesame oil
1 tbsp lemon juice

Directions:

Mix all together and whisk until combined!

South of the Border Delight-Shrimp Tacos

I can't believe I have yet to post a Mexican recipe yet. I'm high on Mexican food. Way high. These tacos are a new recipe and for the first run through they turned out pretty well. My biggest mistake? Not going to the seafood market for the shrimp. The shrimp found at Ralphs was tasteless. Poop on you Ralph's. You won't grind chicken breasts for me and you have crappy seafood. Anyhow, lesson learned. Take your lazy ass to a nice seafood place to buy the shrimp.

Side note: Feel free to top with sour cream, salsa, guac, what have you

Garlic Shrimp and Mushroom Tacos
Serves 4 (two tacos each)

Ingredients:

1lb shrimp
1tbsp chopped garlic
SW Seasoning (I use Mrs Dash, salt free)
1 carton mushrooms
2 tbsp lime juice
8 yellow corn tortillas
Tenna's coleslaw (recipe to follow)

Directions:

In a medium skillet (sprayed with cooking spray), add shrimp, mushrooms, garlic and Mexican seasoning. Cook and stir for 4 to 6 minutes or until heated through. Remove from heat and stir in lime juice.

Serve with coleslaw and warm tortillas.

Tennas Coleslaw
4 VERY large servings

Ingredients:

1 bag coleslaw mix
EVOO
Salt
Pepper

Dump coleslaw mix in bowl and slowly add in EVOO (it will probably take about 1/8-1/4 cup...I never measure this). Add salt and pepper to taste. This is SO simple and good. Trust me on this. Plus, cabbage is good for you.