The Anti-Chicken Fingers Movement ~ Turkey & Black Bean Enchiladas

I just plain love cooking.  But, I truly enjoy trying new recipes.  There's something about cooking something you've never made and it turning out amazing.  Plus, I love cooking healthy dishes, so when I get a combination of delicious and healthy...I'm stoked! Shannon went hunting for an entire week, so I made a meal plan of all mexican and pasta dishes (he likes both, but, if you've followed my posts, you know he prefers meat and potatoes!).  I have one suggestion.  I choose to use wheat tortillas because they are healthier.  But, in enchiladas, white tortillas usually cook better.  These were good, but don't feel bad about substituting white if your hubby prefers it.  

Ingredients:

• 1 lb extra lean ground turkey
• 15.5 can black beans, drained
• 4.5 oz can chopped green chiles
• 14.5 oz can diced tomatoes
• 2 cloves garlic
• 1/4 cup chopped onion
• 1/4 cup chopped cilantro
• 1-2 tsp cumin
• 1/8 tsp chili powder
• salt
• 8 (6-inch) low carb whole wheat flour tortillas 
• 1 cup reduced or non-fat shredded Mexican cheese (I used Fat Free and it was great)
• nonstick cooking spray

For the Enchilada Sauce:

• 2 garlic cloves, minced
• 1 7.76 oz can of green mexican salsa verde 
• 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

Directions:

In a medium saucepan, spray cooking spray and sauté garlic. Add salsa verde, 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.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid and simmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. Makes 8 small enchiladas.

Happy Eating Friends! ~Trina

The Anti-Chicken Fingers Movement ~ Flash Pan Beef Fajitas

I originally got this recipe from weight watchers and morphed it into my own recipe.  The thing I don't like about weight watchers/counting points is that if you eat wheat anything, because it may have more calories, it's higher points than eating white.  I believe the health benefits, and the fact whole grains are harder to break down....make the entire points system idea fruitless for long-term goals.  It's great for learning portion control and healthy fats, but not so good when it comes to whole grains.  Below is my version of the meal.

Ingredients:

12-oz boneless sirloin steak, trimmed & thinly sliced
2-tsp ground cumin
1 1/2-tsp blackened steak seasoning
1/4-tsp of salt
1-TBL of olive oil
2- Green Bell Peppers, thinly sliced (can substitute one for another color such as red or yellow if you wish)
1- Lg onion, diced
4 - Whole wheat 8-inch tortillas
1- Lime, cut into wedges (this made the meal)
light sour cream (optional)
salsa (optional)

Combine first four ingredients in a medium bowl; toss well.  Heat oil in a skillet over medium-high heat and steak mixture to pan until cooked, remove from pan.  Add vegetables to pan (if you need a bit more oil to saute, add it), saute 2 minutes.  Add steak back to pan and cook 30 seconds or so until fully heated.  Squeeze lime juice over the mixture, serve over tortillas with sour cream or salsa as desired.

Happy eating friends! ~Trina

The Anti-Chicken Fingers Movement

Sour Cream Enchiladas ~
I got this recipe from my friend Iryna, she's an avid blog follower & has cooked many of our recipes, so I decided to steal one of hers!  YUMMY!!



1-Pint of light sour cream
2-Cans light or reduced fat cream of chicken soup
1-Can diced green chilis
2-Cups Grated Cheese (I used a mexican blend)
1-Lg Onion Chopped
1-Pd of Lean Ground Beef
1-Dash of Garlic Salt
1-Package of soft corn tortillas


Mix together sour cream, cream of chicken soup & chilis.  Set aside.  Brown ground beef and season w/garlic salt.  Place 1/3 of sour cream mixture at bottom of long baking pan to cover bottom.  Put about 1 TBL of ground beef, a sprinkle of cheese & scoop of onion in a tortilla, roll up and put seam side down in pan.  Repeat until hamburger mixture is gone.  Pour remaining sour cream mixture on top of rolled enchiladas.  Sprinkle with cheese & bake at 350 for 30 minutes.


I tried serving with scallions on top after pulling out of oven.  Iryna swears her husband even runs to the store at the last minute to get any missing ingredients so she'll make this meal, and her son Dominick always asks for seconds.  I second that!!

Happy eating my friend!  *Trina

The Anti-Chicken Fingers Movement - Rocky Mountain Enchiladas & Chili Rellenos

Rocky Mountain Enchiladas & Chili Rellenos

Please note: our rellenos busted open...but still delicioso!

This is one of those recipes that has been handed down only through experience.  My husband learned from his mother, watching her make this since he was about 8 yo; years later he taught me.  I finally took the time to write it down.  When Zac first made it for me, it was probably in our first month of dating.  I remember asking him for sour cream and he looked at me as if I had asked for ketchup for a steak dinner.  He explained that it simply didn’t need it.  That night I realized he was right, and ten years later I haven’t found the need to supplement this recipe.  You may, however. 

It’s a little bit of work, but once you get used to it, you get a system down.  Let me tell you, it is well worth it.  This meal is far more delicious than many enchilada/chili relleno meals I’ve had at some Mexican restaurants.  It is fried, but you know what’s going into it.  There really isn’t making the rellenos healthier, but I would imagine you’d do just fine without frying the tortillas for the enchiladas. 

Bon appetite!

J Leah

Rocky Mountain Enchiladas & Chili Rellenos

• 12 corn tortillas
• 20 oz. enchilada sauce (medium)
• 1 lb. ground beef
• Green onions
• 8 oz. cheddar cheese
• 4.25 oz. can whole green chiles
• 1 c. flour
• 1 egg
• 8 oz. Monterey Jack cheese
• Shortening

Directions

Heat oven to 350.  Spray cooking sheet with cooking spray.  Brown ground beef.  Chop scallions and add to ground beef.  In an 8” skillet, melt ½ - 1 cup of Crisco until it is about 1” deep.  On medium-high heat, fry each corn tortilla for about 15 seconds on each side until golden but still pliable enough to roll.  Place on a paper towel to absorb grease.   Shred cheese.  Take one tortilla, layer a spoonful of beef and sprinkle cheese on top of beef.  Roll tortilla tightly and place on baking sheet.  Chop green onions and reserve on side with remainder of shredded cheddar cheese.  Simmer enchilada sauce in small pot on stovetop.

While enchiladas are baking, slice Monterey Jack cheese into ½” slices.  Carefully take chiles out of can (they tear easily) and chop tip off of each chili.  Slide one slice of cheese into each chili.  In an 8” skillet, melt ½ - 1 cup of shortening until it is about 1” deep.  Beat one egg in a small bowl.  Pour flour in another.  Dip each chili in egg, then coat with flour.  Place in grease until fried golden, turning once to fry evenly.

Sprinkle enchiladas with green onions and shredded cheese; spoon enchilada sauce on top.  Serve with chili rellenos.

p.s. It makes for serious leftovers for your husband to take to work the following day (a.k.a. his coworkers will have yet another illustration of just how fabulous you really are!)