Sunday, July 31, 2011

Aunt Lynda's Chicken Enchiladas

I make these all the time! Mainly because it's, "Easy, easy, easy!" As Betsy would say. I usually half the recipe (6-8), but here is the whole thing.

6 Chicken Breasts
3 cans cream of chicken soup
1 onion chopped
1 can diced green chilies
16oz sour cream
Cheddar cheese grated
1 lg package small wheat tortillas

Boil chicken, debone and shred. Mix soup, chilies, and sour cream. Warm tortillas and put small amount of sauce, onion, cheese, chicken and roll up. Place in a 9x13. Makes 2 pans with 8-10 each. Cover remaining wth sauce and lots of cheese to please :) bake at 350 for 45 minutes.

Saturday, July 23, 2011

Turkey Taco Lettuce Wraps

  • 1.3 lbs 99% lean ground turkey
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 small onion, minced
  • 2 tbsp bell pepper, minced
  • 3/4 cup water
  • 4 oz can tomato sauce
  • 8 large lettuce leaves from Iceberg lettuce


Brown turkey in a large skillet. When no longer pink add dry seasoning and mix well.Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or whatever you prefer.

Sunday, July 17, 2011

New summer protein recipe!


Low Sugar High Protein Lemon Raspberry Muffins
1 lemon
1/2 cup sugar (or substitute)
1 cup Chobani plain yogurt (Greek)
1/3 cup canola oil
1 large egg or 2 egg whites
1 teaspoon vanilla extract
2 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
  1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
  3. Add yogurt, oil, egg, and vanilla. Pulse until blended.
  4. Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
    1. Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.
    Makes a dozen muffins.

Thursday, July 14, 2011

PER SERVING (1/2 of recipe, about 1 cup): 294 calories, 2g fat, 874mg sodium, 33.5g carbs, 1.5g fiber, 24.5g sugars, 34g protein -- PointsPlus® value 7*

Summer is prime time for BBQ chicken, and we gave ours a fruity twist. This dish goes great with fireworks and hot summer nights.

10 oz. raw boneless skinless lean chicken breast, cut into strips
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
1 cup sliced onion (about half an onion)
1/2 cup unsweetened dark sweet cherries (about 16 cherries), thawed from frozen
1/2 cup BBQ sauce with about 45 calories per 2-tbsp. serving

Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a large baking sheet and spray with nonstick spray.

Lay chicken strips in an even layer in the center of the foil. Sprinkle with salt and pepper, and evenly top with onion. Set aside.

Roughly chop cherries, and then transfer to a bowl. Add BBQ sauce and mix well. Evenly pour cherry-BBQ mixture over the onion and chicken.

Place another large piece of foil evenly over the baking sheet. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Bake in the oven for 25 minutes, or until chicken is fully cooked.

Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.)

If you like, season to taste with additional salt and pepper.