Mexican food is my happy place. In fact, I have yet to try a Mexican dish that I didn’t like, and the good things is that many Mexican food recipes can be petty easily adjusted to suit my Weight Watchers plan. This is great, because I eat it ALL.THE.TIME. One of my favorite Mexican foods are enchiladas…..cheese enchiladas, chicken enchiladas, shredded beef enchiladas…you name it. I ADORE them. But when making them at home, I sometimes have an issues with rolling up those corn tortillas without having them break apart. I’ve tried a few tricks, and I can make it work, but it’s still a pain. So I decided to try doing some chicken enchiladas in casserole form and the result was AMAZING. Seriously, amigos. This dish is soooooo goooood. I actually just made these for dinner last night, and couldn’t wait to post them here on the blog for you to try! Feel free to top them with any extras you see fit…jalapeños, sour cream, diced red onions….whatever floats your boat. This Chicken Enchilada Casserole was loved by the whole family and I highly recommend you get in the kitchen and make this bambino ASAP.
The winter holidays of Christmas and New Year’s are always a little crazy for my husband and me. Christmas is usually spent with my family and then New Year’s with his family. When my family all descends on us, I have to have everything planned to within an inch of it’s life. Every meal is planned, shopped for and prepped as much as I can. It makes life so much easier, and I’m able to enjoy time with my family that way. But when my parents came back and spent a few days with us after New Year’s, I had nothing ready. So my mom suggested this delicious spaghetti pie recipe. Sure, I’d heard of spaghetti pie, but I just assumed it was noodles and sauce mixed together and baked in a pie plate. I was pretty skeptical of this recipe, but it was absolutely delicious. I used gluten free pasta, and it worked just as well as wheat pasta. Just be careful not to use a bigger pie plate than 9 inches or you won’t have enough crust. It was really pretty easy to put together, since I had meat sauce in the freezer that I just thawed out. It was simple and delicious. While the pie was baking, it gave us plenty of time to put together a salad and steam some peas. Beautiful, delicious and loved by everybody!
It’s officially fall, folks, and I love getting in the kitchen and whipping up some hearty, soul-warming soups! My husband’s personal favorite is this Healthy Jambalaya Recipe. It is packed with 3 tasty proteins – chicken, shrimp, and sausage. You can choose to make this a tad lighter by subbing out the andouille sausage with some light turkey or chicken sausage, but I’m such a fan of the spicy and flavorful andouille, I’m willing to sacrifice a Point or two for that fantastic flavor. Each ample serving is certain to fill your stomach and and your soul, at just 8 Points +. The easy to follow recipe will have you wanting to make this jambalaya again and again. Enjoy!
A pork roast is a great meal. You can feed a lot of people with a single cut of meat that is easy to prepare. It a great meat to put in the crockpot and have a tender and moist meal ready to go in the evening. This pork roast is delicious. It’s basted with a black tea reduction to keep it moist. While the recipe calls for baking it, the roast could also be cooked in a slow cooker crock pot with the glaze. If you’re feeling a little more adventurous, you can brine the pork loin and then grill it (making sure to baste it with the glaze every 10 minutes). Brining the pork helps it to keep moist and tender when grilling. Another great thing about pork is that it is mild enough that something dark and full of flavor like this blackberry sweet tea sauce is perfect – it’s not overpowering but it adds a delicious flavor.
I love quick and simple meals that look beautiful and taste great. I also love meals that make use of foods that you can make ahead of time. Take the chicken breast in this pita, for example. You can grill a couple of extra chicken breasts one night and have lunch for the next couple of days. Or, just use leftover chopped chicken from a roasted chicken. It tastes the same, but make the meal that much quicker to prepare. Tzatziki sauce is a wonderful light and refreshing sauce that goes well on salads and in wraps. It’s easy to make ahead of time, and it’ll keep for a few days in the refrigerator. These Greek Chicken Pitas are wonderful for a weekday lunch or a quick supper. And they’re so tasty and beautiful – it’s a no brainer for your next meal.
Another super easy recipe I want to share today that not only tastes incredible, but requires such little effort. This Spanish Chicken and Potato Roast Recipe is all done in one pot (yay for easy clean-up!). The ingredients are combined in a large baking dish, and then slow roasted in the oven, delivering one heck of a tasty dinner. The potatoes soak up the juices released by the chicken which makes them heavenly moist and tender. And the simple seasonings are all it takes for a fantastic flavor. This hearty, satisfying Spanish Chicken and Potato Roast Recipe will definitely leave you feeling satisfied! Serve with a light salad or steamed veggies for a complete meal.
<This week is all about international cuisine at our house. We’ve had Mexican and Italian and now we’re moving on to Thai. Later on we’ll get some Asian in there too, and we’ll round it out this week with a really delicious cookies to bring it back home to the States. But right now we’ll try this delicious Thai curry. The downside of curry is the coconut milk. Coconut milk is delicious and essential in curry, but it also causes the whole dish to be hideously high in points +. So, I went back to the drawing board and came up with this version. It’s still higher in points that I was going for, but since the first recipe I had was 12 points + per serving– I’ll take this one. Not only that, it’s gluten free, dairy free and vegan. Don’t be put off by the tofu, when it’s seasoned with the curry sauce, it’s really delicious. Give this a try and you won’t be disappointed.
By now you’ve probably realized that I love to have leftover roast chicken to use in a variety of recipes. Chicken enchiladas are a wonderful dish. They’re easy and delicious, and they’re perfect to stick in the freezer for later. My problem is that I prefer green enchilada sauce and store bought green enchilada sauce typically has wheat in it. So, I had to improvise. What I ended up with was this truly delicious green enchilada sauce that uses green tomatillos and is really easy to make. I typically used canned tomatillos, because I can keep a couple of cans on hand instead of having to plan ahead and use fresh. I’ll serve my enchiladas with chopped lettuce, fresh tomatoes and cucumbers and salsa. For those not watching points (or calories), add a little sour cream or shredded cheese to the top. You won’t use all of the sauce in the pan, so save some to heat up and spoon over the whole thing. I prefer my sauce mild, so I don’t add more than 1 jalapeno and often I’ll substitute a can of mild green chilies in place of it. If you like hot sauce, just add more jalapeno peppers.