Chicken Enchiladas

I love enchiladas! They are super easy to throw together, freeze well, and bake up fast.  We were having Christy, Adam's co-worker, over for dinner and I needed a fast and easy meal to serve. I made my chicken in the crock pot the day before and left it covered in the fridge. We got about 8 stuffed enchiladas, but an extra chicken breast could easily stretch this meal to 10. We topped ours with some sour cream and served fresh guacamole on the side.

Ingredients:

3-4 boneless skinless chicken breast

1 jar salsa

1/2 packet taco seasoning 

8 whole wheat tortillas

1 can fat free refried beans

1 can enchilada sauce 

cheddar cheese

In a crock pot, place the chicken breast, salsa, and taco seasoning.  Cook on high for about 4 hours.  Remove from the heat and shred with two forks.

In a small sauce pan, heat the refried beans so they spread easily.  One tortilla at a time, spread the beans on the bottom, and place about 2 tablespoons of the chicken mixture down the middle.  Roll up and place, seam side down, in the bottom of a 13x9 pan. Repeat until all the enchiladas are made.  Pour the sauce down the middle of the tortillas and top with desired amount of cheese. Top with foil and bake at 350 for about 45 minutes.  Serve with your favorite toppings and enjoy!

Baked Chicken Egg Rolls

Egg rolls have to be one of my favorite Chinese foods.  I love the crispy wrapper that, no doubt, has been deep fried. I couldn't imagine enjoying a small vegetable fried rice without one to dip in some duck sauce.  Unfortunately, they just aren't very realistic for someone trying to lose weight.  Although the filling is actually quite healthy; throwing it in a deep fryer just took all that healthiness out.  Egg roll wrappers themselves are very low in fat, so why not just bake it! It's a little more difficult to get them super crispy, but I didn't feel like we skimped on flavor at all.  Even Charlie hung around thinking he might be able to steal one...

Ingredients:

1 pound ground chicken

1 bag cole slaw mix (it's just shredded cabbage and carrots)

1/4 cup teriyaki sauce

14 egg roll wrappers

salt 

pepper

onion

garlic

butter (melted)

In a sauté pan, cook the ground chicken.  Add in about 1/2 a diced yellow onion and some fresh garlic and cook until translucent.  Generously season with salt and pepper, then add in the bag of cole slaw mix.  Place a lid on top and allow the cabbage to wilt.  Once the mixture is well cooked, add in the teriyaki sauce.  Cook on high for a few minutes then remove from the heat.  Fill each egg roll wrapper with about 2 tablespoons of the mixture.  Fold over one side, then bring the sides in and roll the wrapper up.  Place on a prepared baking sheet.  Brush each wrapper with melted butter and bake at 400 for 12-14 minutes. Serve with your favorite dipping sauce. Enjoy!

Each egg roll comes out to 3 points plus!

Nine Months

The last nine months has flown by.  I can't believe my sweet girl, with her cute bows and pink clothes,  is already nine months.  She has so much personality! I can definitely say that she is full of drama and, if she's anything like me, I can't imagine that will get any better the older she gets. She has become my little side kick.  Soon enough we will be planning her birthday party!

She is/has...

20 pounds.

6 teeth.

finally wearing 6-9 month clothes (though we haven't quite put away the 3-6 months).

eating everything we eat for dinner.

pushing around walking toys.

Her favorite thing currently is putting the paci in my mouth, taking it out to make me cry and then giving the paci back.  For some reason this little game makes her laugh hysterically.

Biscuit Monkey Bread

We don't eat very many biscuits.  I know this would probably shock most of my southern friends and family, but it's just not something we even buy unless I'm making biscuits and gravy.  We've had a can sitting in the back of the fridge for a few weeks now, and before it expired I decided to make some monkey bread.  This recipe is an adaption from the Pillsbury site.  I used one can and reduced the amount of butter and sugar.  Since I count points I wanted to be honest... if this is split into 8 servings they total 7 points plus each.  Today I wanted something warm and gooey; this monkey bread was definitely worth it!

Ingredients:
(adapted from Pillsbury)

1/4 cup sugar
1 tsp cinnamon
1 can Grands! Butter Tastin' Biscuits
1/4 cup light butter
1/4 cup packed brown sugar

In a container with a lid, mix together the sugar and cinnamon.  Cut the biscuits into quarters and toss into the container.  Place the lid on top and give it a good shake.  Place the biscuits in a prepared flute pan (toss out the excess sugar mixture).  Melt together the butter and brown sugar then pour over the biscuits and bake at 350 for 25-30 minutes. Flip onto a plate and serve warm! Enjoy!

Haley was my cute little baking assistant today!

Crock Pot Steak Carnitas

We really needed a menu shake up this week. I first made these carnitas while we were still in Alaska.  The meat is tender, slices of avocado add a nice freshness and the lime juice really helps bring it all together.  This is definitely a crowd pleaser and since it's a crock pot recipe, you can throw it all together in the morning and it's ready to go for dinner.  This is a recipe for two people but can easily be doubled.

Ingredients:
1 pound thin cut sirloin steak (a flank or skirt steak would work as well)
1 packet mojito lime seasoning
1/2 tbsp salt
4 tortillas
4 tbsp salsa
1 avocado
1 lime

In a crock pot, put the steak on the bottom and add water just to the top of them.  Add half the packet of seasoning and salt.  Place on high for 2-3 hours or low for 5-6.

Once the meat is cooked, remove it from the crock pot and roughly chop it up.  Slice the avocado.  Fill each tortilla with a quarter of the seasoned steak, top with salsa and 1/4 of the avocado. Squeeze fresh lime on top just before serving.  Enjoy!

Chicken Gnocchi Soup

Adam is out of town training with his station. Since he is away with Kayla's husband, Isaac, I thought us girls should have a nice dinner.  By "nice dinner" I mean our children running around in chaos and a playroom full of toys, but that is the normal dinner for military spouses I think.  I decided on chicken gnocchi soup because it's warm and comforting.  We can pretend we are enjoying a nice sit down dinner at Olive Garden with some homemade garlic breadsticks and, as always, fantastic conversation.  The best part is I don't even have to dress up!

Ingredients:
2 tbsp olive oil
2 tbsp butter (I used light)
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp minced garlic
3 tbsp flour
1 quart half and half
1 32 oz box chicken stock
1 package gnocchi
1 1/2 cups cooked chopped chicken
1/2 cup shredded carrots
1 1/2 cups chopped spinach
1 tsp salt
1 tsp Italian seasoning
1/2 tsp pepper

Cook the gnocchi according to the package directions, drain and set aside.  In a large pot, melt the butter and oil together, add in the celery, onion and garlic.  Cook the vegetables until they are translucent.  Add the 3 tbsp of flour to form a roux, mixing constantly for about a minute.  Pour in the half and half and bring to a boil.  Once boiling turn down to a simmer, stirring constantly until the mixture thickens.

Once you've got a thick sauce, add the chicken, carrots and chicken stock.  Once the sauce thickens again, add the cooked gnocchi and spinach.  After the spinach wilts, stir in the seasonings and simmer on low for about 2 hours.  Salt again to taste.  Enjoy!

Garlic Breadsticks

I've had a huge craving for Olive Garden breadsticks, but I'm not dragging my children out in this cold weather just to satisfy myself. So I thought, why not make them myself? They can't be that hard, right?  I couldn't believe how easy these were to make!  I made mine whole wheat and although they are little more dense, they surely taste fantastic! Topped with a garlic butter, that makes them shiny little pillows, these wonderful breadsticks will make many appearances in the future for my tiny family!

Ingredients:
1 tbsp active dry yeast
2 tbsp sugar
1 1/2 cup hot water
1/2 tbsp garlic salt
1/4 cup softened butter (I used light)
2 cups whole wheat flour
2 cups white wheat flour

For the topping:
3 tbsp melted butter (I used light)
1 tsp garlic powder
1 tsp salt

In a stand mixer bowl, combine the yeast, sugar, and hot water.  Let the yeast activate for about 10 minutes, or until the top is bubbly.  Add in the garlic salt, butter and 2 cups of the flour.  Beat on low until the mixture starts to combine.  Add in the remaining flour, a half cup at a time, until the dough pulls easily from the sides.  Beat on high for 5-10 minutes until the dough is pliable. Set on the counter and cover with a towel to allow the dough to double in size (it took mine about an hour). Preheat the oven to 175.

Once the dough has risen, roll it out on a floured surface until you create a long log.  Cut with a sharp  knife into 2 inch pieces and roll into short logs.  Place on a prepared baking sheet.  Once all your breadsticks are formed, stick them into the preheated oven to proof for 15 minutes. Turn the oven up to 400 and cook for an additional 15-20 minutes.  While still hot, brush with the melted butter mixture and serve warm.  Enjoy!