Wednesday, September 28, 2011

Shredded Chicken Enchiladas

Here is another fabulous recipe I found on Pinterest! The hubby loved it. It really wasn't hard to make, just maybe a little time consuming for a weekday night, but this is definitely going into the rotation!


Shredded Chicken Enchiladas

From: (via Pinterest)
Serves 6
8 points plus per serving

2 cloves garlic, minced

1 can (1 1/2 cups) enchilada sauce (I use Mild)
kosher salt
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas
cooking spray


Preheat oven to 425 degrees.

Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.

Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.

Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.

Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.

Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.

Remove from the oven and let stand 5-10 minutes prior to serving.

Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you’d like.


Wednesday, September 21, 2011

I'm Back!

Hey everyone! I know it has been a trillion years since I posted any new recipes. It has been a crazy year so far. Here is the short verson....

I ran in my first half marathon....

Went to Scottland for a friends wedding....

Built a new house (and luckily sold the old one!)

Needless to say, times where busy with training, cleaning, painting (the old house to get it ready to sell), showings, packing and so on. Now we are moved in and some what unpacked. There is still loads to do! I promise to be better about blogging and posting new recipes.

But I digress. I do have a few new reciepes to share with you. This one I found on Pinterest. I am addicted to that website! It was pretty easy to make and delish. Here you go!

Pesto Chicken Stuffed Shells

By: What’s Cookin, Chicago? Blog
Approx 10 points plus


12-16 Jumbo pasta shells
4 oz cream cheese, softened
1 cup Parmesan cheese
3 Tablespoons prepared pesto
2 cups shredded chicken
2 cloves of garlic
1 cup light Alfredo sauce (you can add more if you need)
Salt and pepper to taste


In a large pot over high heat, boil water and prepare pasta shells as directed on package. Cook pasta shells only until al dente (Pasta will finish cooking when dish is baked). Drain pasta and set aside.

In a large bowl, combine the rest of the ingredients, except 1/4th cup of cheese for the topping. Fill pasta shells with the filling and place in a baking dish. Pour light Alfredo sauce ( I mixed a little pesto in with the Alfredo sauce) and sprinkle remaining 1/4th cup of cheese over filled shells.

Preheat oven to 350 degrees and bake shells uncovered for 30 minutes or until shells are bubbling hot and cheese is melted.

Make Ahead/ Freezer meals:
Prepare as directed but place filled shells in an oven- and freezer proof baking dish. Top remaining 1/4th cup of cheese over filled shells, cover and freeze. When ready to prepare, defrost. Preheat oven to 350 degrees and bake shells uncovered for 35-40 minutes or until shells are bubbling hot and cheese is melted.

Serve with a side salad. Enjoy!

Monday, January 3, 2011


Hey everyone!

I am so sorry I haven't posted anything in so long. I have been busy trying to get our house ready to put on the market along with the holidays. I honestly haven't tried any new recipes lately. Just been sticking with oldies but goodies. I hope to have some new recipes for you soon!

Saturday, November 6, 2010

Potato-Topped Mini Meatloaves

I have been wanting to attempt meatloaf for awhile. I found this recipe and thought they looked cute plus I always enjoy mash potatoes with meatloaf. They turned out to be a big hit! Both my husband and I enjoyed these although it made a ton of food. Needless to say, there were enough leftovers for last the rest of the week and then some. :) I served it with a side of roasted asparagus. Yummy!

Potato-Topped Mini Meatloaves

1 lb. ground beef
1 pkg (6oz) Stove Top Stuffing Mix
1 cup of water
2 Tbsp. A.1 Original Steak Sauce
6oz (3/4th of 8oz pkg.) Cream Cheese, cubed
3 cloves garlic, minced
3 cups hot mashed potatoes
1/4 cup chopped fresh parsley
1 jar (12oz) beef gravy, warmed

Heat oven to 375

Mix meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.

Bake 20-25 minutes or until done.

Add cream cheese and garlic to potatoes; stir until cream cheese is melted. Stir in parsley. Scoop over meatloaves. Serve with gravy.


Thursday, September 30, 2010

Shredded Beef Flautas

We have a tiny fridge/freezer. Needless to say it gets pretty full quite easily. I had a brisket just chillin in there taking up quite a bit of room so when I found this recipe, I decided to give it a try and get that brisket out of there! They turned out really well. What surprised me the most was how much my husband raved about them. He was even excited about having the remaining ones the next day. This one is definitely a repeat!

Shredded Beef Flautas
From: For the love of

1 1/2 lbs of chuck roast
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
Chili powder
Garlic powder
Cumin powder
Sea salt and freshly cracked pepper, to taste
4-5 cloves of chopped garlic
1-2 cups of beef broth
Flour tortillas
Cheddar cheese, shredded

Preheat the oven to 325 degrees. Heat olive oil in a Dutch oven. Sprinkle each seasoning on both sides of the meat, to taste. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Cook 3-4 hours until the beef shreds easily. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Preheat the oven to 375 degrees. Place a bit of cheddar cheese in the center of the tortilla first then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas, then spray each of them with cooking spray.

Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.


Monday, September 13, 2010

Buffalo Chicken Baseballs

I have seen this recipe on the WW community board for awhile now, so I finally decided to give it a try since I have a new found love for anything buffalo style. It turned out great! My husband raved about it at dinner and had two. He was looking forward to having the last one for lunch the next day. I loved how it required few ingredients and quick to put together. We will definitely be having it again.

Buffalo Chicken Baseballs
ww community board
approx 8pts.
Serves 4

2 cups cooked chicken
3 oz. light cream cheese
2 Tbls. Frank's Red Hot sauce
2 Tbls. Chopped onion ( I used onion powder)
1 stalk celery, diced (I omited)
2 Tbls. Light margarine – (Or you can used 2 tsps. olive oil instead)
salt and pepper to taste
1 container Light Crescent Rolls
Bread Crumbs

Mix together until smooth the cream cheese, butter, onion, celery, hot sauce, salt and pepper. Add 2 cups cooked chicken and mix. Separate the crescent rolls into four rectangles, pressing the seams together. Put about ½ cup of the mixture in the center of each of the rectangles and fold the corners to the top to seal. Sprinkle breadcrumbs on top and bake at 350 degrees for 20 minutes.

Wednesday, September 8, 2010

Cheeseburger Noodle Casserole

I found this recipe on the WW community board and thought it sounded good. My husband is a huge cheeseburger fan and I am a big pasta lover, so I figured why not try the best of both worlds. Man, I am glad I did. It was awesome and my husband loved it! I think the onion dip mix provided a ton of flavor. This one is definitely a repeat. :)

WW Community board
8 servings

1 lb. ground beef
8 oz. spaghetti or pasta noodles
one 14.5 oz. can peeled, diced tomatoes
1 packet dry onion soup mix
1 cup sour cream (low fat)
1/2 tsp. dried basil
1/4 tsp. garlic powder
salt, pepper to taste
1 cup shredded cheddar cheese

Preheat oven to 350.

In a large skillet over medium high heat, saute ground beef 5 minutes or until browned; drain excess fat. Prepare spaghetti according to pkg. directions; drain water.

In a 2 qt. casserole, combine ground beef cooked spaghetti, tomatoes, onion soup mix, sour cream, basil, garlic powder, salt, pepper to taste. Mix together well.

Cover dish, bake in preheated oven 15 minutes. Top with cheese, bake, uncovered, 15 more minutes.