Monday, November 10, 2014

I'm tired but I'm Still Thankful

Just a quick post on a delicious dinner I made tonight for my family. It's a Monday but essentially a Friday in its feel since tomorrow it Vereran's day so I don't have to work!!!  Yeah! So a midweek Friday means I get to sleep in tomorrow so I can relax and make a delicious all out dinner tonight. So I did. I'm trying the CookingLight Diet and it's awesome. Their food is always so delicious and filling.  I've never had anything that was less than delicious from their recipes. Tonight was no exception

Josh has been craving my Mom's Green Chile Chicken Enchiladas but those are so time consuming and I wanted to treat her today so I found this. It was super easy and everyone kept going back for more. It's a make again meal for sure. Oh, by the way, they are completely correct in saying the tequila makes the slaw pop. It was fantastic.  

Enchiladas 1440 large

Chicken Verde Enchiladas

How do you shred chicken superfast? Insert two forks into the meat while it's still warm. Then pull apart to shred.

(400 calories)

Makes 4 servings (serving size: 2 enchiladas)
  • 3/4 cup prechopped onion
  • 3/4 cup unsalted chicken stock
  • 1/2 cup salsa verde
  • 1/3 cup finely chopped cilantro stems
  • 2 tablespoons sliced pickled jalapeño pepper
  • 5 teaspoons all-purpose flour
  • 1/2 teaspoon ground cumin
  • 2 garlic cloves, thinly sliced
  • 8 ounces shredded skinless, boneless rotisserie chicken breast (about 2 cups)
  • 3/4 cup chopped tomato
  • 3 tablespoons reduced-fat sour cream
  • 1 ripe peeled avocado, coarsely mashed
  • 8 (6-inch) corn tortillas
  • 4 ounces reduced-fat sharp cheddar cheese, shaved
  • 2 tablespoons cilantro leaves
  • 1. Place oven rack in lower third of oven, and preheat broiler to high.
  • 2. Combine first 8 ingredients in a medium saucepan, stirring with a whisk. Bring to a boil; reduce heat, and simmer 4 minutes. Stir in chicken; cook 1 minute or until heated. Remove from heat. Stir in tomato, sour cream, and avocado.
  • 3. Stack tortillas; wrap stack in damp paper towels, and microwave at HIGH for 45 seconds. Spoon 1 cup chicken mixture into an 11 x 7-inch glass or ceramic baking dish. Spoon 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in baking dish. Top with cheese. Broil 3 minutes or until cheese melts. Sprinkle with cilantro leaves.
  • CALORIES 400
  • SERVING SIZE 4 servings (serving size: 2 enchiladas)
  • CHOLESTEROL 75.0mg
  • FIBER7.0g
  • PROTEIN 29.0g
  • SODIUM620.0mg
  • FAT 18.0g
  • CALCIUM 267.0mg
  • IRON 1.0mg

Tequila Slaw with Lime and Cilantro

Grab a bag of packaged coleslaw mix, and you've saved yourself the time of slicing cabbage and shredding carrots. A splash of tequila adds spirit and complexity (we urge you not to leave it out), while lime juice's zing perks up earthy cabbage. 

(64 calories)

Makes 6 servings (serving size: about 2/3 cup)
  • 1/4 cup canola mayonnaise (such as Hellmann's)
  • 3 tablespoons fresh lime juice
  • 1 tablespoon silver tequila
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 1/3 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 (14-ounce) package coleslaw
  • 1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss.
  • SERVING SIZE 6 servings (serving size: about 2/3 cup)
  • FIBER1.8g
  • PROTEIN 0.8g
  • SODIUM 162.0mg
  • FAT3.0g
  • CALCIUM37.0mg
  • IRON 0.1mg

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