Skinny Chicken Enchiladas

These are fantastic.  They got an elusive 5-star rating from Jeff!  We had the missionaries over for dinner so I made 2 pans - one spicy and one mild.  The sauce is so good and honestly I'm not sure which version I like more - spicy or mild.  If you don't like spicy, you can either omit the chilies in adobo sauce altogether or just use a little of the sauce from the can rather than using the actual chilies.  In the spicy sauce, I used my immersion blender to blend up the chilies and I only used 1/2 of the can which was enough heat for us.  So if you like them even spicier, go ahead and use the whole can.  So many options!  :)  The recipe also called for whole wheat tortillas but Jeff and I prefer corn tortillas aaaand I have a lot of those left over so that's what I used and I loved it.  I'll definitely stick to the corn tortillas for this recipe.
I also left the cilantro out of the chicken...because I didn't buy any...and it was just fine.  I used 2 jars of our home canned chicken for 2 batches and it was fine.  I also used more than 1 cup of cheese to top these so maybe they weren't quite as "skinny".  Skinny-ish enchiladas.  They're so good.

SKINNY CHICKEN ENCHILADAS

194 calories

Total Time: 45 minutes

Skinny Chicken Enchiladas are perfect if you're an enchilada lover like me! As good as any recipe you'll find in a restaurant (if not better) only much lighter!

INGREDIENTS:

For the enchilada sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilis in adobo sauce (optional)
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup reduced sodium chicken broth
• kosher salt and fresh pepper to taste

For the chicken:

• 1 tsp vegetable oil
• 8.5 oz (2 breast halves) cooked shredded chicken breast
• 1 cup diced onion
• 2 large clove garlic, minced
• 1/4 cup cilantro
• kosher salt
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1 tsp chipotle chili powder
• 1/3 cup chicken broth
• 1/2 cup tomato sauce

For the enchilada:

• 8-10 (7-inch) corn tortillas
• 1 cup shredded low fat Mexican cheese
• non-stick cooking spray
• 2 tbsp chopped scallions or cilantro for topping (optional)
• Sour cream for topping (optional)

DIRECTIONS:

1. In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles , chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  If using the chipotle chilies, use an immersion blender to blend everything together. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
2. Preheat oven to 400 degrees.
3. Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
4. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/3 cup chicken mixture into each tortilla and roll it.
5. Place on baking dish seam side down, top with sauce.
6. Then top with cheese.
7. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream or scallions if you wish. (Extra points) Makes 8 enchiladas.

Yield: 8 servings, Serving Size: 1 enchilada

Recipe from: http://www.skinnytaste.com/chicken-enchiladas/

Another Pioneer Woman recipe.  Delish.

Turkey Taco Skillet

Prep: 5 Minutes	Level: Easy
Cook: 15 Minutes	Serves: 4

Ingredients

• 1-1/2 pound Ground Turkey
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• Salt And Pepper, to taste
• 1 can (14 1/2 Oz. Size) Black Beans, Drained And Rinsed
• 1 cup Jarred Salsa, Plus More For Serving (I used green)
• 1 whole Chipotle Chili In Adobo, Chopped
• 1 Tablespoon Adobo Sauce (from The Can Of Chipotles)
• Chopped Tomato, For Serving
• Chopped Avocado, For Serving
• Thinly Sliced Radishes, For Serving (I diced these)
• Crumbled Queso Fresco, For Serving
• Fresh Cilantro Leaves, For Serving
• Sour Cream, For Serving

Preparation

Lightly char the tortillas over an open flame (I used the stovetop burner). Let them cool, then tear them into large chunks.

Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle chile and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more. Add a little water if you'd like it to be saucier. Stir in the tortilla chunks and serve immediately with all the fixings on top.

Hummus Wraps

I found these at pioneerwoman.com and they were so yummy.  Even Jeremy (who claims to not like half of the ingredients in these) really liked them... Talmage scarfed them up too.

Heavenly Hummus Wrap

Prep: 10 Minutes	Level: Easy
Cook: 1 Minutes	Serves: 2

Ingredients

• 1 Tablespoon Butter Or Olive Oil
• 1/2 whole Red Onion, Halved And Sliced
• 1 whole Spinach Flour Tortilla (large)
• 1/4 cup Hummus (homemade Or Storebought) - More If Needed (I used Sabra Toasted Pine Nut)
• 1 whole Roasted Red Pepper (jarred), Sliced
• 3 whole Canned Artichoke Hearts, Halved (I diced these)
• 2 cups Mixed Greens
• 1 Tablespoon Your Favorite Balsamic Vinaigrette (I used Kraft olive oil balsamic)
• 1/4 cup Feta Cheese Crumbles

Preparation

Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly. 

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves. Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens. 

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

Grilled Shrimp Tacos

These are really good!  The original recipe called for flour tortillas but we thought corn tortillas sounded better so we used those...mmm!  Also, heh heh, the avocados that I bought were no longer good so we added a little tomato into the salsa instead of the avocado.  it was still really good but I'm looking forward to trying these again with avocado.  Ha ha!  Also, Jeff hates cabbage so we just used iceberg lettuce but you can use whatever you'd like.  Also, we used a shallot instead of red onion because Jeff hates red onion but shallots are palatable.  And he made these all by himself, including chopping up the shallot!  :)

Grilled Shrimp Tacos with Avocado Salsa

Servings: 8 tacos

Ingredients

Avocado Salsa:

o    2 ripe avocados , diced

o    1/4 cup finely diced red onion or shallot

o    1 jalapeno , seeded and diced finely

o    3 Tablespoons finely chopped cilantro

o    2 Tablespoons lime juice

o    1 Tablespoon olive oil

o    1 clove garlic , minced (about 1/2 teaspoon)

o    Salt and pepper to taste

o    24 medium shrimp (about 1/2 lb), raw, peeled and deveined

o    Wooden skewers

Shrimp marinade:

o    1 Tablespoons olive oil

o    1/2 teaspoon chili powder

o    1/4 teaspoon ground cumin

o    1/4 teaspoon salt

o    1 clove garlic , minced (about 1/2 teaspoon)

o    1 teaspoon lime juice

o    8 (6-inch) flour or corn tortillas

o    Chopped red cabbage or iceberg lettuce, crumbled Cojita or feta cheese

Instructions

1.       In a medium bowl, combine all of the ingredients for the avocado salsa and add salt and pepper to taste. Chill in the fridge until ready to serve.

2.       Preheat grill to medium high heat.

3.       In a large bowl, combine shrimp marinade ingredients. Add the shrimp and toss to combine. Let shrimp marinate while grill is heating. Don’t let it sit too long or the lime juice will start to cook the shrimp.

4.       Thread the shrimp on the wooden skewers. Grill 2-3 minutes per side or until shrimp are not opaque. You can also cook these on the stove in the skillet if you don't have a grill.

5.       Warm tortillas on the grill or in the microwave.

6.       Assemble tacos by placing some chopped cabbage and 3 warm shrimp in each taco with avocado salsa on top. Top with Cojita or feta cheese. Serve with lime slices.

Recipe Notes

Soak the wooden skewers in water ahead of time to prevent burning.

If you like corn tortillas you can use these here as well.

For even more spice add some red pepper flakes!

Read more at http://www.the-girl-who-ate-everything.com/2016/05/grilled-shrimp-tacos-avocado-salsa.html#jch0UbUySGZHeeqT.99

Bran Muffins

These are slightly tweaked from Classic Bran Muffins on allrecipes.com They're tasty. You can double it and freeze them as well. Bran Muffins Ingredients • 1 1/2 cups wheat bran • 1 cup buttermilk • 1/3 cup vegetable oil • 1 egg • 2/3 cup brown sugar • 1/2 teaspoon vanilla extract • 1 cup all-purpose flour • 1 teaspoon baking soda • 1 teaspoon baking powder • 1/2 teaspoon salt Directions 1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. 2. Mix together wheat bran and buttermilk; let stand for 10 minutes. 3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Spoon batter into prepared muffin tins. 4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nancy’s Christmas Chex Mix

This is a favorite around here.  Jeremy's mom made it every Christmas and we've carried on the tradition.  It's highly addicting and so scrumptious.  I know it's June, but this doesn't have to be strictly a Christmas treat... ;)

Nancy’s Christmas Chex Mix

1 cup light corn syrup

1 ½ cups butter

1 cup sugar

Sprinkle of salt

½ tsp baking soda

1 tsp vanilla

12 oz corn or rice Chex cereal

2 cups ribbon coconut (or mix of coconut flakes and shaved coconut from healthfood isle)

2 cups slivered almonds

2 cups M&Ms

Mix coconut, Chex, almonds and M&Ms in large bowl.  Cook corn syrup, butter, and sugar on stove until boiling.  Mix in baking soda and vanilla.  Pour over Chex mix and stir until coated.  Spread out onto cookie sheet (with silpat or parchment paper) until cool.

Skillet Blondie

These are SO GOOD.  The recipe is supposed to be a baked in a small cast iron skillet, but mine overflowed the first time I made it.  The next time I just doubled the recipe and baked it in a 9" circle cake pan and it turned out great.  Serve this with vanilla ice cream.  It's like a big pazookie!

SKILLET BLONDIE FOR 2

yield: 2 SERVINGS

total time:30 MINUTES

INGREDIENTS:

·         2 tablespoons unsalted butter, softened

·         1/2 cup packed brown sugar

·         1 egg yolk

·         1 teaspoon vanilla extract

·         1/4 teaspoon baking powder

·         1/8 teaspoon salt

·         1/3 cup all purpose flour

DIRECTIONS:

1.       Preheat oven to 350°F. Spray a small cast iron skillet or 4-6” cake pan with nonstick cooking spray.

2.      Mix the butter and brown sugar with a hand mixer in a large bowl until crumbly, then mix in the egg yolk, vanilla, baking powder, and salt. Mix in flour, then stir in add-ins. I used butterscotch chips and shredded coconut.

3.      Bake for about 18-24 minutes or until the outer edges and center are golden brown, but the center is still a big jiggly. Err on the side of under done, it will continue cooking as it cools and taste better a bit gooey.

4.      Serve with ice cream and caramel sauce.

© CRAZY FOR CRUST. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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