Chicken Enchiladas

My favorite, FAVORITE enchilada recipe.  Here's the best part....It's low fat!  I found this recipe when searching for weight watcher recipes.  I fell upon this blog (www.skinnytaste.com) which has a ton of great recipes.

{(I usually double this recipe, because it goes so fast)(also this can be on the spicy side, light up on the chipotle seasoning if you want it more mild)}

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free 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 (I've used a tbsp of dried onions)
2 large cloves 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
8 (6-inch) reduced carb whole wheat flour tortillas
1 cup shredded low fat Mexican cheese
Nonstick cooking spray

In a medium saucepan, spray oil and saute garlic.  Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Preheat oven to 400 degrees.

Heat the vegetable oil in skillet over medium 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.

Spray a 13x9 glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla, place seam side down.  top with sauce and cheese.  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.

8 servings, ww 4pt (calories 159.5, fat 5.9)

*I saw a tip on storing extra cilantro...finely chop cilantro and pack in ice cube trays, then fill with chicken stock and freeze.  I used frozen cilantro cubes in this recipe and it works great!

Pumpkin Carrot Cookies

This is the perfect guilt free cookie, curiosity of Chirsty Schmauss.

1 Box Carrot Cake Mix

1 15oz Can Pumpkin

1/4 Can of water

1/2 Bag Chocolate Chips (optional)

Frosting (optional)

Mix all ingredients together.  With a large spoon, scoop onto cookie sheet.  It will be very sticky.  Bake at 355 degrees for 13 minutes. Wait to cool before frosting.

Weight Watcher Pt.= about 1 pt each (without chocolate chips or frosting)

*The box cake mix is not limited to Carrot Cake, it can be substituted for any cake mix.  I've done both chocolate and spice cake which were both yummy.*

Oatmeal Cookies

Ahhh, Mom's classic!  Everyone's favorite cookie!

This is a huge recipe.  Christy usally halves it and I usally freeze half unless it's the holiday season and I'm putting together treat plates ;)

2 cups brown sugar
2 cups sugar
1 lb. butter (soften)
4 eggs
2 tsp. vanilla
     Cream together
1 tsp. salt
2 tsp. baking powder
1 tsp. soda
4 cups flour
5 cups oatmeal
2 cups raisins/chocolat chips
3 cups (oppional)

Refrigerate overnight; roll dough out into golf size balls and flatten; bake 350 degrees 6-8 minutes.

Chewy Low Fat Banana Oatmeal Cookies

I found these on my favorite (weight watchers) blog.  These are full of flavor and very addicting!  So addicting that I like to double the recipe!

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, room temperature
1/2 cup sugar
1/2 cup unpacked brown sugar
1 large egg
1/4 cup mashed ripe banana
1/2 tsp vanilla extract
2 cups quick oats

Preheat oven to 350 degrees; line two baking sheets with parchment paper.  In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.  In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  Add the egg, followed by the mashed banana and vanilla extract.  Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain.  Drop heaping tablespoonfuls of the dough onto parepared baking sheets.  Bake for about 10-12 mintues, or until cookies becomes light brown at the edges.
let cool on baking sheet for 3 or 4 miutes, then transfer to a wire rack to cool completely. 
Store in an airtight container so you don't eat them all in one sitting!

ww points: 4pt for 2 cookies

Garlic Bread Seasoning

This is the perfect for homemade breadsticks, I also like to use it on my homemade pizza.  The recipe makes a generous amount so I like to keep the extra on hand in my fridge.

1/2 cup powdered parmesan cheese

2 tsp kosher salt

2 tblsp garlic powder

2 tsp oregano

2 tsp basil

2 tsp marjoram

2 tsp parsley

Combine ingredient in a jar (preferably one with a sprinkle top) and shake.

Mexican Casserole ~ Weight Watchers

This yummy casserole I found the first time I did weight watchers.  I love it because it's tasty and most of the ingredients are staples in my pantry!

2 cans 98% fat free cream of chicken soup (missing one can in the picture)
1 small can chicken breast (packed in water)
1 small can chopped green chili
1/4 cup salsa
1/4 cup minced onion (I use 1 tblsp dried onion)
1 1/2 cup pre-shredded reduced fat cheese
1 pkg. (10 count) cron tortillas

Tear up tortillas into bite size pieces and mix with all ingredients EXCEPT cheese...only add half of the cheese to mix.  Put in an 8x8 baking dish and top with remaining cheese.  Cover and bake at 350 degrees till cheese is all melted and bubbly on sides (30 -45 min.s).

WW points 5.5 per serving
6 servings

Hawaiian Macaroni Salad

I got this recipe from a ward luau we had it cold, with salad and teriacci chicken. I later made it a side to pulled pork sandwiches with tropical fruit. YUUMMM....

1 lb elbow macaroni
1 Tbl. spoon olive oil
1 1/2 Tbl. spoon salt (1 for the water and 1/2 for the salad)
1 can of tuna (drained)
1 tsp of pepper
1 minced stalk of celery (with leaves)
1 minced onion
1 finely shredded carrot
3 Tbl. spoon fresh parsley (2 tsp dried parsley)
2 cups Best Foods or Hellmans Mayo (brand makes a big difference)

* Cook pasta according to directions adding the salt and oil
*Mince and shred vegetables
* drain pasta in cold water twice
*mix pasta, tuna, salt, and pepper
*add veggies and parsley stir
* fold in mayo until well blended
* serve cold or warm (if chilled sometimes the pasta absorbs the mayo and it may need more)
( Make 4 recipes for x-large foil pan serves a side for about 60 people)