Enchilada Pie

Here's the latest recipe in my endless stream of enchilada-esque dishes.  I'm a bit obsessed with them, if you haven't figured that out.  But, I'm also very aware of the fact that though delicious, they aren't always so healthy, so here's another attempt at making them a little healthier (makes 6 servings, 7 WW points each). Here's how Mama makes it:

Enchilada Pie

Ingredients:
- 2 whole wheat tortillas
- 1 can fat free refried beans
- 1 c. + 2 T. shredded reduced fat Mexican-style cheese
- 1 c. cooked brown rice
- 1 c. yellow corn, drained
- 1 can pinto beans, rinsed and drained
- 4 oz. can chopped green chili peppers
- 2 scallions, white and green parts, chopped
- 3/4 c. fat free sour cream
- 1/2 t. chili powder
- 1/4 t. cumin
- 1/2 t. salt
- 1/4 t. black pepper
- 1 c. canned red enchilada sauce

Slow Cooker Easy Enchilada Casserole

Here's a recipe so simple that I made it at work! I was midway through my 13 hour shift, when the craving for Mexican food hit me. Since I can't actually leave the pharmacy when I'm here, but have a whole grocery store at my disposal, I decided to improvise.  The result was filling, delicious, and provided lots of leftovers for the family to eat the next day. Here's how this working Mama makes it:

Slow Cooker Easy Enchilada Casserole

Ingredients:
- 1 can Rotel (I found this awesome Mexican style one with lime and cilantro)
- 1 can red enchilada sauce
- 1 c. chicken stock
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 c. brown rice**
**I intended to use just brown rice, but ended up finding this quinoa & brown rice blend. It was delicious and I'd totally use it again (especially since I didn't want to deal with an open bag of brown rice at work).
***You could easily add some chicken thighs to this recipe and shred with a fork.

Directions:

1.  Place all ingredients in a lined/greased slow cooker, stir to mix, cook on low for 5-6 hours, or high for 3 hours.

2.  Give it a good stir and serve warm (Michael and Annalyn added shredded cheese to it when they ate it leftover).  Would also make a great base for grilled chicken. (sorry, didn't get a picture of the final product - I also don't get actual breaks, so I usually end up eating on the run at work)

printable recipe

Spicy Smoked Beer Can Chicken with Mexican Street Corn

So I obviously haven't had the most time to devote to the cooking part of my blog lately.  Ok, so I haven't had ANY time to devote to it.  Honestly, I've barely found the time and energy to cook at all, let alone come up with new and exciting dishes to share.  It's definitely been a group effort around here.  But this smoked chicken was too awesome not to share.  And it went so well with this Mexican street corn recipe.  Very yummy, very summery.  Perfect mid-July meal!  (Plus Peanut loved helping me prepare the corn!) Here's how Mama (with Michael's smoking expertise) makes it:

Spicy smoked beer can chicken

Ingredients:

- 3.5 lb chicken

- 1 can cola or beer (we used cola this time)

Spice rub (recipe from allrecipes.com, makes more than you'll need for this recipe)

- 3/4 t. Allspice

- 1.5 T. Salt

- 1 heaping T. Garlic powder

- 1 T. Sugar

- 1/2 t. Chipotle chili powder (can use regular chili powder)

- 1/4 t. Cloves

- 1/4 t. Dried thyme leaves

- 1.5 t. Black pepper

- 2 t. Cayenne pepper

- 1/2 t. Ground cinnamon

Directions:

1.  Rinse chicken and pat dry. 

2.  In a small bowl, combine spices.  Rub spice mixture on outside of chicken. 

3.  Place chicken on top of open cola can, then place in smoker.  Cook at 225 degrees for 5 hours.  

For the Mexican street corn:

- 4 ears corn

- 3 T. Lite mayo

- 3 T. Nonfat Greek yogurt

- 2 t. Chili powder

- 1/4 t. Cayenne 

- 3/4 c. Grated Parmesan cheese

- 1 lime, quartered

Directions:

1.  Find adorable little helper to help shuck the corn.

2.  Rinse corn, then soak in water and 1 T. Salt for ten minutes.  Preheat grill to medium-high heat.

3.  Grill corn for 8-12 minutes, turning ocassionally, until slightly charred and tender.  

4.  Meanwhile, mix mayo, yogurt, and spices.  When corn is done, spread over each ear, then sprinkle with Parmesan.  Serve with line wedges.

 

printable recipe

Enjoy by eating as fast as possible since we may have the only baby ever who isn't even content in a baby swing for more than 10-15 minutes.  Especially if she knows I'm eating.  But she sure is sweet...

Mexican Food Friday: Cheesy Beef and Chicken Enchiladas

I'm baa-ack!

In the kitchen, that is!



And it feels so good!  So glad to finally feel good enough to not only be eating normal food, but cooking as well!  To celebrate,  we invited some close friends over for a Mexican food feast.  Feeling brave as ever, I tried this new enchilada recipe with both beef and chicken (something for everyone, plus I'm still working my way into eating poultry.)  They were easy, cheesy, and oh so yummy! (They'd also make a good weeknight meal, since you could make the taco meat ahead or toss the chicken in a crock pot on low all day.)  To compliment the enchiladas, I turned to my favorite Mexican food cook, Ree Drummond, The Pioneer Woman.  I made her restaurant style salsa (always a favorite!  Also try my pineapple version here.), refried black beans, and mango margaritas (including a couple virgin ones for me and Peanut).  Jess and Kinzie brought guacamole, spicy coleslaw, and a delicious peanut butter pie to round out the meal.  Quite the feast!  Here's how Mama makes it:

Cheesy Beef and Chicken Enchiladas

Ingredients: (for 12 enchiladas - I doubled the original because I made both beef and chicken enchiladas.  If you choose just one, halve the other ingredients)

- cooking spray
- 24 oz. pasteurized processed Queso blanco (the white Velveeta-type cheese)
- 1 1/2 c. fat free sour cream
- 12 tortillas (I used mostly whole wheat and a few regular)
- 2/3 c. shredded cheddar cheese
for beef enchiladas:
- 1 lb. ground beef
- 1 pkg. taco seasoning
for chicken enchiladas:
- 1 lb. chicken breasts
- 1/2 c. chicken stock
- 1/3. c. green salsa, plus more for serving
- 1/2 t. cumin
- 1/4 t. pepper
- 1 t. chili powder
serve with salsa

Family Friendly Cooking: Tamale Muffins

Here's an exciting family friendly recipe that makes a great make-ahead toddler meal.  Freeze in foil lined muffin liners for an easy meal in a pinch.  Inspired by one of my favorite Mexican dishes, it's interesting, flavorful, and so easy to make - sure to be a croud pleaser!  It takes about half of a batch of taco meat, so you can use leftovers from the night before, or make tacos and taco salads with the extra from this dish.  Here's how Mama makes it:

Tamale Muffins

Ingredients: (makes 12 muffins)
- 2 boxes Jiffy cornbread mix
- 2 eggs
- 2/3 c. milk
- 1 lb. ground beef or turkey
- 2 T. taco seasoning (or taco packet in a pinch)
- 1 can kidney or pinto beans
- 1 can sliced black olives
- 1/2 onion, diced
- 1/3 c. water
-  1/3 c. shredded cheese
serving suggestion:  top with salsa (we used a peach version of this salsa)

(8 WW pts per muffin)

Chicken with Poblano Cream Sauce

One of Michael's favorite dishes when we go out for Mexican food is Pollo Poblano.  So this year, I decided to create a healthier version of this delicious dish for his birthday.  Basically, it's chicken coated in a creamy poblano pepper based sauce and sprinkled with cheese.  Don't worry, it's not overly spicy - just the perfect amount of kick.  Here's how Mama makes it:

Chicken with Poblano Cream Sauce

Ingredients:
- 2 T. olive oil, divided
- 2 poblano peppers, seeded and chopped
- 1/2 c. onion, chopped
- 1 t. minced garlic
- 1/2 c. Greek yogurt
- 1/4 - 1/2 c. skim milk
- 1 1/2 lb. chicken breasts
- salt/pepper
- 1 c. grated gouda or jack cheese
- 1 c. rice, prepared according to package directions
- 1 bunch scallions, finely chopped
- 1 T. fresh lime juice

Fresh Mexican Chicken Salad Wraps

Here's a fresh, healthy, Mexican-inspired take on chicken salad.  Simple, fresh ingredients wrapped in a tortilla.  It just tastes like spring and has me longing for a garden fresh tomato.  I hope you enjoy it as much as we did.  Here's how Mama makes it:

Fresh Mexican Chicken Salad Wraps

Ingredients:

- 2 c. shredded rotisserie chicken, without the skin

- 3 T. olive oil

- 2 T. fresh lime juice

- 1/4 t. freshly ground black pepper

- 1 t. salt

- 1/2 t. cumin

- 1/4 c. fresh cilantro, chopped

- 1 medium tomato, diced

- 1 small onion, diced (about 1/2 c.)

- 1/2 jalapeno, seeded and diced

- 1 avocado, diced

- soft tortilla shells (makes about 10-12 wraps depending on how full you fill them)

Slow Cooker Tamale Pie

Here's a yummy casserole inspired by one of my favorite Mexican dishes.  Unlike it's labor-intensive namesake, this dish is simple and relatively quick to make.  And thanks to my good friends Val & Milton, there's a lot of walk away time (yup, I named my slow cookers Val & Milton... they're made by Rival and Hamilton Beach... I also named my minivan Chryssie Chrysler... forgive me, I'm corny and apparently not that inventive when it comes to naming). 

I love the ease of the slow cooker because it allows me to cook dinner during Annalyn's morning nap on my days off, but if you're schedule doesn't allow it, this can easily be made in the oven, too!  Instead of a slow cooker, layer ingredients in a large casserole dish (spray with some cooking spray first) and cook at 400 degrees for about 15-20 minutes until cornbread is cooked through.  I could think of so many variations for this dish, too!  Try making it with ground turkey or shredded chicken instead of beef...  topping with salsa verde or enchilada sauce... mixing in some jalapenos with the cornbread mixture to give it an extra kick... the possibilities are endless!  Here's how Mama makes it:

Slow Cooker Tamale Pie

Ingredients:

- 1 lb. ground  beef (as lean as possible)
- 2-3 T. taco seasoning (see my recipe here)
- 1/2 c. chicken stock
- 1 medium onion, chopped
- 1 cup grated carrot (optional, but adds some nutrients without affecting flavor!)
- 1 can kidney beans
- 1/4 c. each black/green olives, chopped (also optional, but recommended!)
- 1 can diced tomatoes with green chilies
for the topping: (if using a large slow cooker, you may want to double this... I used my smaller one and it was the perfect amount)
- 1 (8.5 oz.) box cornbread mix (Jiffy suggested)
- 1/3 c. milk
- 1 egg
- 1/2 c. shredded cheese (low fat, if possible... I was out)
- 3/4 c. creamed style corn
optional add-ins:  jalapenos (mix into cornbread mixture), salsa verde/enchilada sauce, green pepper or poblanos (mix into meat)



Mexican Beef Poblano Casserole

This layered Mexican casserole starts with a layer of poblano peppers, then taco meat with corn and black beans, and finally a green chile and cheese topping.  The result is more than worthy of the one-pot-wonder title.  Like it spicy?  Add some hot sauce and jalapeno peppers to the taco meat.  Extra mild?  Use green bell peppers in place of poblanos and mild salsa verde in place of the green chiles.  Not a fan of red meat?  Try shredded chicken or ground turkey instead of beef.  It's just so versatile!

Mexican Beef Poblano Casserole



Ingredients:

- 2 T. olive oil
- 1 lb. ground beef (or mix it up and use shredded chicken)
- 2 poblano peppers, halved and seeded
- 1 medium onion, diced
- 1 T. minced garlic
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can sliced black olives, drained
- 2 T. taco seasoning (my recipe here)
- 1/4 c. water
- 1 (7 oz) can diced green chiles
- 2 large eggs
- 1 1/2 c. shredded cheese

Happy New Year!!! Slow Cooker Cilantro Lime Chicken Verde

Here's the problem:  Working New Year's Eve 8 am - 6 pm... Annual BFF New Year's Eve celebration starting as soon as I can get home... Super anxious to see my 3 favorite Nieder-Meyers and don't want to spend all evening in the kitchen.  We have babies to dress up, pictures to take, and toasts to make!

the girls in their party dresses



The solution?:  This recipe was born!  An easy slow cooker chicken that combines some of our favorite flavors with the ease of a slow cooker.  I envision six hungry friends gathered around a table, passing taco toppings, champagne punch (for 4 of us), milk (for the 2 newest members), and good cheer. 

Gosh, all this problem solving makes a girl hungry!  Here's how Mama makes it:

Slow Cooker Cilantro Lime Chicken Verde

Ingredients:

- 3 lbs. bonless skinless chicken breasts
- 1 jar salsa verde
- 1 c. chicken stock
- 1 medium poblano pepper, chopped
- 1 small onion, chopped
- 1.5 - 2 T. taco seasoning (recipe below!)*
- juice of 1 lime
- 1/2 c. chopped fresh cilantro



taco seasoning:
- 2 T. chili powder
- 1 T. cumin
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. paprika
- 1 t. black pepper
- 1 t. salt (more or less to taste)
- 1 t. cayenne pepper (again, adjust to taste/tolerance)
- 1/2 t. oregano
- 1/4 t. crushed red pepper flakes



Countdown to Christmas: Restaurant Style Pineapple Salsa

The basis for this recipe is this recipe by The Pioneer Woman (she's been at the top of my list of inspiration lately - please tell me you've watched her new show on Food Network.  She's absolutely amazing, so genuine, and her recipes are perfect, aside from needing the occasional makeover since we don't all work on cattle ranches and burn lots of calories each day!).  We made the original recipe a couple weeks ago and LOVED it, so we decided to try to make a pineapple version.  We really liked the result (although I think fresh pineapple would've given a stronger pineapple taste...).  Feel free to substitute mango, raspberry, peach, etc. to make any number of fresh fruit salsas.  Now, go whip up a big batch before the Butler vs. IU game this afternoon!  Go Dawgs!!

 Restaurant Style Pineapple Salsa

yes, those are quart-sized jars...

this recipe makes a half gallon of salsa!

Ingredients:

- 1 can (28 oz.) whole tomatoes
- 2 cans (10 oz.) Rotel diced tomatoes with green chilies
- 1/4 cup chopped onion
- 1 clove minced garlic (about a teaspoonful)
- 1 whole jalapeno, quartered and sliced
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 cup cilantro
- 1/2 whole lime juice
- 1 large can crushed pineapple (or about 2 cups chopped fresh pineapple)

Taco Salad

As I've said before, there are a few things that I love to make big batches of and keep on hand in the freezer.  Taco meat is one of those.  Besides the obvious use for it, we also make taco salads, nachos, soups, etc. and love the convenience of having it on hand.  This week, we were craving this particular taco salad that my family back home in Nebraska always makes.  Usually, it's all mixed together and taken to a holiday or other family gathering as a side.  I decided to leave it separate, so we could take it as leftovers the next day (once mixed, the lettuce and Doritos don't keep all that well).  Try it for your next pitch in or get together - it's always a big hit!   Just wait to add the Doritos until right before serving so they stay crunchy. 

Taco Salad

 

Ingredients:  **I always double the taco meat and freeze half, so the recipe reflects that

- 2 lbs. lean ground beef

- 1 large onion, chopped

- 2 pkgs taco seasoning (or make your own)

- 1 c. water

- 2 cans diced tomatoes with green chilis

- 1-2 cans red kidney beans, drained and rinsed

- 2 cans sliced black olives, drained

- 1/2 c. chopped green olives (feel free to leave this out, but we are obsessed with green olives in our taco meat!)

- 1 bag Taco flavor Doritos, crushed

- 1 head of lettuce, chopped

- 2 c. shredded cheese

- 1/2 - 3/4 bottle Dorothy Lynch dressing (this is key to the salad, but it's not sold in all areas.  It's made in NE and used to be one of those things we always looked forward to when going there (along with Zesto, Runza, and tiny pop cans which are now everywhere).  When I can find it around here, it's usually been at Walmart.  If not, use a creamy red French dressing.)



Caldo de Pollo (Mexican Chicken Soup)

This recipe was inspired by a soup from a Mexican restaurant in Bloomington, IN.  Traditionally, caldo de pollo can include many different ingredients, like potatoes, carrots, and even squash, but this one was mostly chicken and rice and was served with fresh cilantro, lime, and avocado.  The warm broth does quite a number on the fresh avocado slices... you can cut right through them!  Since I can't drive to Bloomington every time the cravings hit (although it's tempting!), I've been trying to duplicate it at home.  I would usually make it on the stove, but Annalyn was feeling extra needy today, so I opted for the ole crockpot. 

Caldo de Pollo

Ingredients:

-2 cups shredded, cooked chicken

-1 large onion, chopped

-2 poblano peppers, chopped

-1 large can chopped green chilis

-2 spoonfuls minced garlic

-2 bay leaves

-1 bunch cilantro, divided

-1/2 t. cayenne pepper

-1 t. cumin

-1 t. salt

-1/4 t. black pepper

-6 cups chicken stock

-1 c. uncooked long grain rice

Turkey Chili Verde

Thanks to our dear friends Shawna & Remy, I have recently discovered my love for salsa verde (green salsa made with tomatillos).  What on earth does my 3 month old honorary niece have to do with my salsa fix, you may ask?  Well, towards the middle-end of Shawna's pregnancy, she loved verde salsa from Trader Joes.  Every time we came down there, or they came up here, we restocked her beloved stash of green salsa.  And at some point, once I was far enough along in my pregnancy not to hurl at the thought of, well, food in general, I tried it.  YUM.  Salty, mildly spicy (oxymoron? yea, probably... guess you have to taste it to understand), tangy, delicious.  These girls have good taste! 

our first BFF bump pic



So this recipe is in honor of my favorite salsa-loving ladies.  (Shawna, just leave out the onions and you will love this!  Oh, and maybe the beans for Dan?  Can't remember how he feels about the white ones, though... maybe substitute chickpeas?)

Turkey Chili Verde 



Ingredients:
-2 t. olive oil
-1 medium onion, chopped
-1 green pepper, chopped
-1 T. minced garlic
-1 lb. ground turkey breast
-3 T. chili powder
-1 t. ground cumin
-1 (4.5 oz) can diced green chili peppers
-1/2 c. fresh cilantro, chopped (or 2-3 T. of the cilantro paste)
-2 c. chicken stock (I actually had turkey stock on hand)
-2 cans cannellini beans, drained and rinsed
-1 (12 oz.) jar salsa verde
-1 t. sugar



Paula Deen's Taco Soup Recipe

I always say that my three "go to gals" in the kitchen are Betty, Paula, and Martha (Betty Crocker, Paula Deen, and Martha Stewart).  I've said it several times before and I'll probably say it a hundred times over, but for everyday basic recipes, my Betty Crocker cookbook is wonderful.  If I could recommend one cookbook to beginner cooks, this would be it.  



But for holiday and event planning, I have to go with Martha.  I subscribe to her magazine off and on, but always buy the holiday editions.  Her party planning skills top the list for me - not just menu ideas and timing it all out, but cook-ahead tips, decorations, you name it. 



And then there's Paula.  Is her food the healthiest?  No.  Does she claim that it is?  No.  But no one does low country comfort food better.  I've never been disappointed by one of her recipes.  Last year Michael and I took a trip to Savannah, GA and got the opportunity to eat at her restaurant, The Lady & Sons.  Check that one off the bucket list!  The food was impeccable - it was everything you'd expect and more (including the serving sizes, YIKES!). 

 The Lady & Sons

Savannah, GA

This is one of our favorite soup recipes, courtesy of Paula Deen.  To make it a little healthier, I serve it with greek yogurt in place of sour cream, use reduced fat shredded cheese, and leave off the corn chips.  You could also use ground turkey in place of the ground beef to cut even more calories.  (Following the recipe below, with 1 T. greek yogurt and 2 T. shredded low-fat cheese, it's about 7 points per serving.)

Paula Deen's Taco Soup

(taken from www.foodnetwork.com)

Ingredients:

-2 pounds ground beef

-2 cups diced onions

-2 (15 1/2-ounce) cans pinto beans

-1 (15 1/2-ounce) can pink kidney beans

-1 (15 1/4-ounce) can whole kernel corn, drained

-1 (14 1/2-ounce) can Mexican-style stewed tomatoes

-1 (14 1/2-ounce) can diced tomatoes

-1 (14 1/2-ounce) can tomatoes with chiles

-2 (4 1/2-ounce) cans diced green chiles

-1 (4.6-ounce) can black olives, drained and sliced, optional

-1/2 cup green olives, sliced, optional

-1 (1 1/4-ounce) package taco seasoning mix

-1 (1-ounce) package ranch salad dressing mix
-2 to 4 c. chicken stock (this is not part of Paula's recipe, but I find that it helps, especially when reheating to have some extra liquid.)

-Corn chips, for serving

-Sour cream, for garnish (I used non-fat greek yogurt)

-Grated cheese, for garnish

-Chopped green onions, for garnish

-Pickled jalapenos, for garnish

Mexican Food Friday (Chicken Fajitas with Cilantro Poblano Pesto)

Michael and I are incredibly fortunate to live close to where we went to college.  Not only because of our proximity to the campus on which we met and fell in love, but also because we have a close group of friends from college that live close by.   They are and have always been like family. 

fall 2010 flag football champs

We are the type of friends that play flag football on Sundays and have our own Thanksgiving dinner together every year. We watch March Madness together and chant "U-S-A" (yes, those two go hand-in-hand). We have an entire party devoted to cutting paper snowflakes  (but we'll come back to that).    Over the years,  we have had many different reasons to get together regularly and that's part of why we are so close.  For awhile, that excuse was "Mexican Food Friday."  Just like it sounds, we got together every Friday to eat Mexican food at our favorite restaurants.  Although this is no longer a weekly event, it still happens occasionally (it actually made a brief comeback towards the end of my pregnancy, but I think they were just humoring me).  This recipe is in honor of those nostalgic "Mexican food Fridays" and the friends that made them legendary.

Chicken Fajitas with Cilantro and Poblano Pesto

Ingredients: 

for cilantro and poblano pesto:

-3 T. olive oil

-1 small or 1/2 medium poblano pepper

-1 c. fresh cilantro

-2 cloves garlic (or a spoonful of minced garlic)

-1/2 t. each chili powder, cumin, and paprika

-1 t. salt

-1/2 t. black pepper

other ingredients:

-2 lbs boneless skinless chicken breasts, cut into strips

-2 T. oil

-1 small or other 1/2 of medium poblano pepper

-1 medium onion

-1 each red/green bell peppers

-whole wheat tortillas

-serving suggestions:  sliced tomato/avocado, greek yogurt as sour cream

make the pesto first so chicken can marinate