Beefy Cheesy Enchilada Casserole

Our love of Mexican food will always be! This casserole is so very easy, and the portion vs calorie content is very nice. One quarter of the pie dish is yours for only 377 calories. The kids inhaled this as well! I made theirs in side out...I took all the yumminess and placed it in a tortilla and rolled it up like a taquito and baked it. Clean and yummy for little hands. Enjoy.

Ingredients: 
1 pound ground sirloin 
1 cup chopped onion
3 small sweet peppers (one red, yellow and orange), chopped
1 jalapeno, seeded and diced
1 tomatillo, chopped
1 tablespoon butter 
1 tablespoon minced garlic 
1 1/2 tablespoons all-purpose flour 
1 cup fat-free, lower-sodium beef broth 
1 (8-ounce) can no-salt-added tomato sauce
1 teaspoon ground cumin 
4 (8-inch) tortillas ( I used jalapeno cheddar tortillas)
1/3 cup (1 1/2 ounces) shredded Monterrey Jack cheese

Directions: 
1. Heat a large nonstick skillet over medium-high heat. Add beef, onion, sweet peppers, jalapeno and tomatillo to pan; cook 6 minutes, stirring to crumble.

2. Preheat oven to 400°.

3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, cumin and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.

4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges. Enjoy!

We devoured this with some yummy black beans!

Spring Vegetable Penne with a Lemon Cream Sauce

As usual our family likes to enjoy a meatless meal once a week, and this one was a hit with all four of us! The kids even enjoyed the dish as prepared...I didn't have to separate the vegetables out. From old faithful, Cooking Light, here is a great way to take advantage of those beautiful spring vegetables you see. Enjoy!

Ingredients: 
1 tablespoon extra-virgin olive oil 
3/4 cup chopped Vidalia or other sweet onion 
1 (4-ounce) package presliced mushrooms 
1 teaspoon chopped fresh thyme 
1 garlic clove, minced 
1 tablespoon all-purpose flour 
1/2 cup fat-free, lower-sodium chicken broth 
1/2 cup half-and-half 
3/4 cup frozen green peas 
3 tablespoons shaved Parmesan cheese, divided 
1/2 teaspoon grated lemon rind 
1 tablespoon fresh lemon juice 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
8 ounces uncooked penne
1 medium yellow zucchini

Directions:
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and mushrooms; sauté 5 minutes or until tender. Add thyme and garlic; sauté 1 minute. Sprinkle mushroom mixture evenly with flour; cook 30 seconds, stirring constantly. Stir in broth and half-and-half; cook 2 minutes or until slightly thickened. Add peas, 2 tablespoons cheese, rind, and next 3 ingredients (through pepper); cook 1 minute or until peas are thoroughly heated.

2. Cook pasta according to package directions, omitting salt and fat. During the last 3 minutes of cooking, add zucchini to pot; drain. Add pasta mixture to mushroom mixture; toss gently to coat. Sprinkle with remaining 1 tablespoon cheese. Enjoy!

Manhattan Glazed Chicken

One of my husband's favorite drinks is a Manhattan and so when I came across this recipe in my Cooking Light magazine, I knew I had to make it. I thought it came out super tasty, the hubs thought it was too sweet and the kids loved the chicken and not the sauce. I would definitely recommend it, but not sure it will be a repeat in our home. Enjoy!

Ingredients: 
1 1/2 teaspoons extra-virgin olive oil  
4 (6-ounce) skinless, boneless chicken breast halves  
1/4 teaspoon salt 
1/4 teaspoon freshly ground black pepper  
1/4 cup orange marmalade 
1/4 cup cherry spreadable fruit (such as Polaner All Fruit) 
1 teaspoon lower-sodium soy sauce 
1 teaspoon butter  
1 tablespoon bourbon

Directions:
1. Preheat broiler. Sprinkle chicken with olive oil, salt and pepper. Place in oven and broil for 11 minutes then flip chicken over and broil for another 11 minutes or until chicken is cooked through.

2. Place marmalade, cherry spreadable fruit, and soy sauce in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes or until very thick, stirring frequently. Add butter, stirring to combine. Remove from heat; stir in bourbon. Spoon glaze over chicken.

We enjoyed this with roasted carrots and steamed spinach. A complete and healthy dinner.

Panko-Crusted Chicken with Roasted Corn Hash & Buttermilk Dressing

Another new chicken recipe, and I must say I am on a winning streak with chicken recipes. Another victory in our home tonight. Kids loved it, husband worked late and ate it re-heated and loved it. The corn hash was AMAZING, and I may make that as a side with other dinners too. From my July 2013 Cooking Light magazine, serves 4 and is roughly 375 calories. Enjoy!

Ingredients:

1 1/4 cups low fat buttermilk 

1/2 tsp paprika

1/2 tsp ground red pepper

2 (8oz) boneless, skinless chicken breasts (cut in half lengthwise)

4 ears of corn with husks

1 TBS fresh parsley, chopped

lemon juice from 1/4 lemon

1 cup Panko breadcrumbs

salt to taste

3 thick center cut bacon slices, chopped

1 TBS olive oil

1 bunch green onions, sliced

4oz bottled roasted red bell peppers

1 TBS juice from the bottled roasted bell peppers

Directions:

1. Preheat oven to 400.

2. Combine 1 cup buttermilk, 1/4 tsp paprika, 1/4 tsp red pepper in a large zip lock bag. Add chicken, seal and place in fridge for 30 minutes.

3. Place corn directly on oven rack. Bake at 400 for 30 minutes. While corn is cooking and chicken is marinating combine 1/4 cup buttermilk, parsley and lemon juice in a small bowl and place in fridge. You can also make breading mixture by combining 1/4 tsp paprika, 1/4 tsp red pepper and Panko in a shallow dish, set aside.

4. Remove corn from oven, cool slightly, remove husks and silks. Cut kernels from cob and place in a large bowl.  

5. Place chopped bacon in a large skillet and cook for about 8 minutes or until crispy. Remove bacon with a slotted spoon and place in bowl with corn. In this same pan you will cook the chicken, keep hot.

6. Remove chicken from fridge, remove from marinade, discard marinade, and dredge through breadcrumb mixture. In the same pan you cooked the bacon, drippings and all, add olive oil and cook the chicken four minutes on each side or until done.

7. While chicken is cooking finish corn hash. Add green onions, roasted red peppers, red pepper liquid and season with salt. Toss and divide evenly on four plates. Place cooked chicken across hash and drizzle all with the buttermilk dressing from the fridge. Enjoy!

Pork Schnitzel with Buttermilk Ranch Sauce

Aaaah pork schnitzel! Before kids, before marriage, my husband and I went to Germany a couple of times and I must say I love that place. Great food, people, wineries, scenery; we loved it. We even got engaged there! I finally came across a recipe for pork schnitzel and I thought, what the hell, maybe I can bring a little bit of Germany back to our home. Although it did not taste authentic, it was delicious. The kids loved it and we will definitely make it again! I found this recipe from my trusty Cooking Light magazine. It serves four and claims to be 329 calories. Enjoy!

Ingredients:

1/4 cup non-fat plain Greek yogurt

1 TBS chopped dill

2 TBS low-fat buttermilk

salt and pepper to taste

1/4 cup fat free milk

1 large egg

3/4 cup breadcrumbs

2 TBS chopped fresh parsley

1/2 tsp garlic salt

4 (4oz) boneless center cut pork chops (I bought a pork loin, cut in half lengthwise and pounded thin)

2 TBS olive oil

Directions:

1. Combine yogurt, dill, buttermilk, and salt and pepper in a small bowl. Cover and place in refrigerator.

2. Combine milk and egg in a dish and whisk. Combine breadcrumbs, parsely, garlic salt, and pepper in a shallow dish. Dip pork in milk mixture and then dredge pork in breadcrumb mixture. Do that twice each piece.

3. Heat a large non-stick skillet with 1 TBS olive oil and swirl to coat. Place 2 chops in the pan, cook 3 minutes each side or until done. repeat process with remaining olive oil and chops. 

4. Plate with your favorite sides and top pork with dressing. Enjoy!

Crispy Cauliflower Cakes with Herb Sauce and Salad

WOW! This recipe came from my Cooking Light magazine, and was an amazing surprise on our meatless Thursday night. Us and the kids inhaled it...the kids even had seconds! It was so easy to make, and just may become a weekly meal in our home. I made a few changes to what the magazine had printed, but below is what I did. It is approximately 366 calories and serves 4.  Enjoy!

Ingredients:

Cakes

14 oz fresh cauliflower florets
8 oz baby potatoes, halved
2 large shallots, halved lengthwise
1.5 TBS olive oil
2 oz shredded fontina cheese
1/2 tsp fresh thyme
1/2 tsp salt
1/2 tsp black pepper
1 egg
1/2 cup Panko breadcrumbs
2 TBS grated Parmigiano-Reggiano cheese

Sauce

2 TBS fat free plain Greek yogurt
2 TBS mayonaisse
2 tsp dried parsley
1 scallion, chopped (green, and white base)
1/4 tsp black pepper
1 garlic clove, minced

 Salad

4 cups mixed greens
2 tsp olive oil
1 tsp balsamic vinegar

Directions:
1. Prepare sauce by mixing all ingredients under "sauce" and place in fridge. Preheat oven to 400

2. To prepare cakes, place cauliflower, shallots and potatoes in a large Ziploc bag and add 1.5 TBS olive oil. Shake to coat and then lay on a non-stick baking sheet. Bake for 35 minutes, stirring once. Once complete, remove from oven and place in food processor. Process until all chopped.

3. Add mixture to a bowl with fontina cheese, thyme, salt,  1/2 tsp black pepper, and egg. Mix well.

4. Combine Panko and Parmigiano-Reggiano in a shallow dish. Using wet hands (this is key), shape cauliflower mixture into 8 (1 inch thick) patties; dredge in panko mixture and place on non-stick baking sheet. Bake at 400 for 25 minutes, flip once half way through.

5. Toss salad with olive oil and vinegar. Place one cup on each plate. Add two cauliflower cakes and top with a TBS of sauce. Enjoy!

 

Grilled Pork with Mango and Rum Sauce

Tried this new Caribbean dish for dinner tonight, and I was more then pleasantly surprised. Straight from my trusty Cooking Light magazine, and claiming to be 295 calories, this recipe serves four. The kids did not like the mango, and the pork was too spicy...next time I will use less rub on their pieces. It was very filling and I will definitely make it again. Enjoy!

Ingredients:
1 TBS Jamaican Jerk seasoning
2 TBS fresh lime juice
1.5 tsp canola oil
1 (1 pound) pork tenderloin
2 ripe mangos
1/4 cup dark brown sugar
1/4 cup golden rum
2 tsp unsalted butter
1/4 tsp salt

Directions:
1. Combine jerk seasoning, 1 TBS lime juice and 1 tsp oil in a small bowl and mix well,

2. Cut the pork loin crosswise into 8 equal pieces and rub with above mixture. Cut the mangos in half and brush with remaining oil.

3. Heat up grill. Grill the pork for about 4 minutes on each side, and the mangos for 3 minutes, flesh down. Meanwhile in a small saucepan combine sugar and next three ingredients (through salt). Bring to a boil. Reduce heat and simmer for four minutes, until it thickens slightly. Stir in 1 TBS lime juice. Drizzle over pork and mangos. Serving size is two medallions and 1/2 mango. Enjoy!

Spicy Chicken Tortilla Roll-ups

This past weekend was my husband's birthday and I made some yummy snacks for his guys' poker night. These were such a hit and so easy to make; they will definitely be a staple for hang outs. You can make the filling ahead of time and the roll ups a few hours before you serve. Have fun with it and enjoy this yummy recipe I found on Pinterest!

Ingredients:
1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or Monterrey jack cheese
1 clove garlic, minced
3 tsp chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas (I used jalepeno cheddar and spinach, garlic, pest


Directions:
Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

Mini Pizzas with Buffalo Balls

	Snack number two for my husband's birthday poker night came out late night, and was gone before I could set the platter down. This may become our Friday night pizza night dinner. There are two recipes here, one for mini pizzas and one for buffalo balls...both found on Pinterest. Enjoy!
	Mini Tortilla Pizzas Ingredients: 3-4 tortillas (I used tomato basil tortillas) 1 jar of pizza sauce 3/4 cup shredded mozzarella cheese approximately 50 mini pepperonis Directions: 1.  Preheat the oven to 425 2. Cut 24 circles out of the tortillas using a biscuit cutter 3. Press the tortillas into a non-stick muffin tin...they only need to be pushed down a bit 4. Place a spoonful of sauce, a spoonful of cheese and top with 4 pepperonis 5. Place in oven and bake for 12 minutes. Let cool for a few minutes and then pop out and place on platter Buffalo Balls Ingredients: Buffalo Balls 1lb lean ground beef 2 oz cream cheese, softened 2 eggs 2 Tbl chopped celery 3 Tbl crumbled Feta 1/2 tsp black pepper For the Sauce 1/2 stick (4 oz) unsalted butter 1/2 cup Frank’s Red Hot Directions: 1. Preheat oven to 350  2. Combine all the ingredients (not sauce ingredients) in a bowl and mix well. 3. Shape into bite size meatballs and place on a non-stick baking sheet 4. Place in oven and bake for 10 minutes. Meanwhile heat the sauce and butter in a small saucepan until butter melts. Remove meatballs and gently dip into sauce and place back on baking sheet. 5. Bake for another 12 minutes. Remove and dip again. Turn the oven to broil and place buffalo balls back in so they crisp up, about 2-3 minutes. Remove and drizzle with Ranch. Enjoy!