Monthly Archives: September 2011

Easy Chicken Enchiladas

When I told a friend I was going to make enchiladas, she said, “Wow, isn’t that hard?”  Enchiladas may seem like one of those meals you only order in a restaurant but they are actually very easy to make.  These Easy Chicken Enchiladas really are simple…and delicious.  The recipe says to boil the chicken but I baked mine in the oven at 350°F for about 15-20 minutes (until the internal temperature of the chicken read 165°F on a meat thermometer).  The filling is a simple mixture of softened onion and poblano pepper, corn, sour cream, chicken, cilantro and cheese.  This mixture is spooned into warmed corn tortillas (just make sure to work with the tortillas quickly as they tend to tear if they get too cool) and topped with enchilada sauce and more cheese.  This recipe actually calls for salsa verde but I substituted enchilada sauce to keep that authentic enchilada flavor (feel free to stick with salsa if you prefer).  I also used a reduced-fat colby-monterey jack cheese blend which still melted nicely in the oven.  When you get the urge for Mexican food, consider making this at home – it’s much healthier than restaurant enchiladas and just as tasty!

Question:  What’s your favorite Mexican meal?

Additions:  None

Omissions:  None

Substitutions:

  • Canned corn
  • Reduced-fat colby-jack cheese
  • enchilada sauce

Overall Rating:  Love It

Source:  Woman’s Day Magazine

Peanut Butter Cup Blondies

The name of these Peanut Butter Cup Blondies pretty much sums up this dessert.  A simple batter of flour, sugar, butter and eggs is mixed with peanut butter and chocolate chips and topped with chopped up peanut butter cups.  If you love peanut butter and chocolate (or just peanut butter), you should like these bars.   Although they seem decadent, they aren’t overly sweet or buttery and according to Cooking Light each bar has only 153 calories so don’t let guilt consume you.  Next time you get that peanut butter-chocolate craving, consider making these!

Additions:  None

Omissions:  None

Substitutions:

  • Reduced-fat peanut butter
  • Non-fat milk

Overall Rating:  Love it

Source:  Cooking Light Magazine

Apple Sangria

Happy Fall!  As you may or may not know, today is the first day of Autumn.  And although some of you may still be in bed today mourning the end of summer, some of us are excited for the best Fall has to offer:  football, MLB playoffs, vibrant leaves, chilly nights, an extra blanket, and homey autumn flavors like the apple, clove, and cinnamon in this Apple Sangria.  The cinnamon and cloves give this sangria that warmth you want when it’s slightly cold outside and sweet honeycrisp apples are a reminder of what autumn does so well.  This cocktail captures the essence of Fall and can be served cold so it’s also perfect for an Indian Summer evening.  Go ahead and grab a jacket, sit outside with a glass of this, throw a nod to Mother Nature and enjoy the cooler weather while you still can.  Before we know it we’ll be begging Fall to hang on just a little longer.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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