CHICKEN ENCHILADA

Ingredients:

• 10 Ounces Cooked Chicken — shredded
• 2 cups Scallions — finely chopped
• 2 Cups Enchilada sauce
• 6 Inch prepared corn — tortillas
• 1 1/2 Ounces Part-skim mozzarella cheese, grated

Enchilada Sauce:

• 16 oz No Salt Added tomato sauce
• 1 t oregano
• 1 t garlic powder
• 1 t chili powder, Or More To Taste
• 2 t onion powder
• 1/2 t Cumin

Directions:

1. Preheat oven to 400º F, unless you have a microwave. In a bowl, combine the chicken, half the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two at a time, by steaming them for 10 seconds, or cook in a microwave for 10 second on high.
2. Spoon 1 cup of the enchilada sauce on the bottom of a 9×11-inch pan. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll each tortilla and place seam side down on the sauce in the pan.
3. Top with the remaining cup of enchilada sauce, sprinkle with the cheese and the remaining scallions. Bake for 10 minutes or microwave on high for 5 minutes.

Makes 6 Servings (1 Enchilada Per Serving)

Nutrition Info: 151 cal, 15g protein, 1.8g sat. fat, 16g carbs, 3.3g cholesterol, 3.3g fiber, 95mg calcium

4 SP Per Serving

BLACK BEAN CHILI

THIS IS WHAT YOU NEED

ONE DICED ONION
3 DICED CELERY STALKS
1 TBSP SEASONED SALT
1 TS CHILI POWDER
1 SMALL CAN TOMATO SAUCE
1 JAR SPAGHETTI SAUCE
1 TS GARLIC POWDER
1 PD GROUND BEEF
1 SMALL JAR OF SALSA
2 CANS OF BLACK BEANS
1 CAN OF FAT FREE REFRIED BEANS
1 CAN OF KIDNEY BEANS
4 CUPS OF WATER
1 TS OF ONION POWDER
3 SPRAYS OF OLIVE OIL COOKING SPRAY




THIS IS HOW WE DO IT

SPRAY A LARGE POT WITH COOKING SPRAY AND ADD DICED ONION AND CELERY.
COOK CELERY AND ONION FOR ONE MINUTE.

ADD GROUND BEEF AND COOK TIL NO LONGER PINK.  WHILE THE BEEF IS COOKING OPEN ALL  OF YOUR CANS.
ONCE THE BEEF IS DONE ,DRAIN EXCESS OIL AND RETURN TO POT.

ADD THE SEASONINGS AND MIX WELL.
ADD THE SAUCES AND MIX WELL.
ADD THE BEANS AND MIX WELL
ADD THE WATER AND MIX WELL

COVER WITH A LID AND SIMMER FOR 10 MINUTES.
1 BIG POT IS ABOUT 15 ONE CUP SERVINGS.

YOU CAN FREEZE  THIS CHILI FOR AT LEAST 2-3 MONTHS.
I USE THIS RECIPE AS A MEAL PREP.  AND IT IS A WEIGHT LOSS RECIPE.

SPICY SAUSAGE RIGATONI

1 tablespoon oil , USE ANY KIND.

half of a yellow onion, minced

12 ounces spicy Italian sausage (casings removed – just the ground meat)

1 teaspoon dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes

1 1/2 teaspoons seasoned salt

1/2 teaspoon black pepper

1 28 ounce can San Marzano tomatoes, including their juice

1/4 cup Italian dressing 

1 lb. whole wheat rigatoni

1/2 cup reserved pasta water

1 jar of spaghetti sauce, of your choice. I use Aldi spaghetti sauce. 

Parmesan and parsley or basil for topping

INSTRUCTIONS

1. Heat the oil in a skillet over medium high heat. Add the onion – saute for 10 minutes or so, until the vegetables are very soft.
2. Add the ground sausage, oregano, red pepper flakes, seasoned salt, and pepper. When the sausage is fully cooked, add the dressing to get the browned bits off the bottom of the pan.
3. Add the tomatoes  and 1 jar of spaghetti sauce – simmer for 10-20 minutes while the pasta is cooking.
4. Cook the pasta according to package directions. When draining, reserve 1/2 cup of the cooking water. Combine the pasta, the sauce, and the reserved water and toss gently to combine. Transfer to a large serving dish and top with Parmesan and parsley or basil. Serve with bread and butter or a tossed salad which is what I have been doing lately.