Something even the non-veg friends will eat

Wow! What a great start to the new year. I've had this recipe for White Bean Enchiladas printed out and sitting around for several weeks. Somehow, I just didn't get around to making it. My loss. These were amazingly fantastic enchiladas which would be equally enjoyed by vegetarians and omnivores alike. The filling is simple: white beans zipped in the food processor with sour cream, onion, cilantro and a little cheese. Tortillas brushed with a light coating of oil and softened in the oven. The filling is scooped on the tortillas, which are rolled and placed in a baking pan, then covered with the red sauce of your choice. Our favorite is Trader Joe's Enchilada Sauce. I always stock up when I get to go. A little bit more cheese over the top, and a bake in the oven yields substantial, toothsome enchiladas which exceed the sum of their parts. While they would be good served with Spanish Rice, we just had them au naturale--and enjoyed every bite.

Ketchup day...or is it Catch Up?

Where did the rest of the week go? It was just busy, busy, busy. Somehow, I find it almost impossible to work late, run errands, go to physical therapy or the gym, cook dinner and clean up...and post in my blog, all in the same night. So, I've done it all...except post here. Sorry, but today I'll recap. There is no dinner tonight, because I spent too much time planning and shopping, plus there are lots of leftovers in the refrigerator. Time to get rid of them!

Let's start with Wednesday. On Wednesday, I fell in love, but not with my husband. Oh, I'll still let him hang around, but if my new favorite sandwich is on the horizon, he'd better get out of the way! This one is from the deli section of Take Out Tonight. These Roasted Red Pepper and Goat Cheese sandwiches are simplicity itself, but absolutely crave-able. Start with a crisp, toasted English muffin. My favorite is the Thomas Light Whole-Grain English Muffin. At only 100 calories and 8 grams of fiber, this provides a perfect, toasty background to a thick spread of goat cheese. A silky roasted red pepper and a bloom of peppery arugula top off the sandwich and provide layers of flavor. I've had this for lunch every day since Wednesday (and twice for breakfast, too).

Wednesday night, I ventured into the Greek section of the cookbook and turned out the Lemon Garlic Roast Chicken. All I can say is "Opa!" My only regret is not using kosher chicken. I've gotten so used to the moist, flavorful results from kosher chicken that I am never satisfied with grocery stick chicken any more. However, once I tasted the potatoes, the chicken didn't matter. Quartered red potatoes begin to brown in a hot oven by themselves, and after 20 minutes, the chicken is added on a rack, and the remaining garlic and lemon infused marinade and a bit of water are poured over the potatoes. They continue to cook until they are crispy and caramelized outside, but moist and silky inside. Portion control was very difficult for this one.

Do you notice what's wrong with this picture? Yep--there is a distinctly monochromatic look to the plate.I have an excuse though, really. It was 9:30 by the time dinner was ready, and the grilled hearts of romaine and grilled zucchini I planned to serve alongside just didn't happen. When I plated up dinner, the Husband looked at it and said, "Even I know the food isn't all supposed to be the same color." Everybody can be an armchair quarterback!

Last night, we had a fiesta with Skinny Chimichangas. In this dish, ground turkey (I used 97%
lean beef instead) simmers in tomato sauce, Mexican spices, and green chills. The mixture is rolled into tortillas (we used some high fiber ones) and sprinkled with a little grated cheese. The resulting burritos are sprayed with cooking spray and baked at 400 degrees until they crisp up, which they did surprisingly well. I served mine with a spoonful of nonfat Greek yogurt and a bit of salsa on top. We both really liked these.

In an effort to use up some odds and ends, as well as up the overall nutritional value of the meal, I put together a side dish consisting of a can of black beans, zucchini in a 1/4" dice, corn, minced jalapeno, minced onion, some chopped red and yellow peppers, and garlic. I started the zucchini first, letting it sit over a medium-low heat until it developed a brown, caramelized surface, then turning it to let the other sides brown as well. Only then did I add the fresh vegetables and turn up the heat, letting the flavors meld. I added the black beans at the end, giving them time only to heat up. I finished the dish with salt, pepper, and smoked Spanish paprika, which provided a nice hint of smokey heat. I think this would be fabulous served over brown rice, with a little bit of tofu, feta cheese, or diced chicken added in.

I went through the cookbook today, and it looks like it has about 30 main-dish recipes I'd like to make, so it should keep things moving along here for at least a couple of months. So...check back often. There are lots of delicious-sounding meals on the list for the coming week.

Skinny Chimichangas

Copyright 2006, Weight Watchers: Take Out Tonight

1/2 pound ground skinless turkey breast
1 onion, finely chopped
1 garlic clove, minced
2 teaspoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (8 ounce) can tomato sauce
2 tablespoons chopped mild green chiles
1/3 cup shredded reduced-fat cheddar cheese
4 (8-inch) fat-free flour tortillas

1. Preheat the oven to 400 degrees. Spray a nonstick baking sheet with nonstick spray; set aside.

2. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 minutes. Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens slightly about 5 minutes. Remove from the heat and stir in the cheddar.

3. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

4. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 minutes. Do not turn.

Chicken Enchiladas with Refried Beans and Jack Cheese

Copyright 2007, Robin Miller: Quick Fix Meals



2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken breasts, cut into 1/2-inch strips
One 15-ounce can refried beans
One 4-ounce can diced green chiles, drained if necessary
1/4 cup prepared salsa
2 tablespoons chopped fresh cilantro
Four 8-inch flour tortillas
1 1/2 cups shredded Mexican cheese blend

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 2 minutes. Add the chicken and cook, stirring a few times, until golden brown on all sides, about 5 minutes. Stir in the refried beans, chiles, and salsa and simmer for 2 minutes to heat through. Remove from the heat and stir in the cilantro.

Arrange the tortillas on a flat surface. Top each with an equal amount of the chicken mixture. Roll up the tortillas and place side by side in a shallow baking dish. Top the tortillas with the shredded cheese.

If you're stopping here:

Cover the dish with plastic wrap and refrigerate up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for about 4 minutes on LOW before baking.

When you're ready to eat:

Preheat the oven to 400 degrees. Remove the plastic wrap from the baking dish and bake until the cheese is golden and gooey, 15 to 20 minutes.

Michelle's Notes:

I used 2 previously cooked chicken breasts, diced them, and added them to the skillet after sauteeing the onions and garlic for a few minutes.

I also used enchilada sauce instead of salsa. I topped the "enchiladas" (these are really burritos) with a bit more sauce and only a couple of tablespoons of cheese.

Cooking these in the toaster oven meant they were done in about 10 minutes.

Soft Corn Tacos with Garlicky Greens

8 large corn tortillas (at least 8 inches in diameter)

2 tablespoons extra-virgin olive oil

2 medium onions, halved and thinly sliced

4 medium garlic cloves, minced

1 medium jalapeno chile, stemmed, seeded if desired, and minced

1 1/2 pound chard, stems and thick center ribs discarded, leaves washed, shaken to remove excess water, and chopped

Salt

1/2 cup prepared salsa, at room temperature

1. Move an oven rack to the middle position and heat the oven to 375 degrees. Wrap the tortillas in aluminum foil and place them in the oven. Warm for 15 minutes. Remove the packet from the oven and set aside until ready to eat.

2. Meanwhile, heat the oil in a large, deep stockpot over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until lightly browned, about 7 minutes. Add the garlic and chile and cook until fragrant, about 1 minute. Add the damp chard, sprinkle with salt to taste, and stir to coat the chard with oil. Cover and cook, stirring once or twice, ,until the chard has wilted, about 5 minutes. Uncover and simmer to evaporate any excess liquid in the pot, 1 to 2 minutes. Adjust the seasonings, adding salt to taste.

3. Transfer the chard mixture to a serving bowl. Spoon the salsa into another bowl. Unwrap the tortillas and place them in a cloth-lined basket. Let everyone assemble his or her own tacos, spooning some greens into the center of a warm tortilla, topping the greens with a little salsa, and then rolling up the tortilla to enclose the filling.

This recipe was discussed here.

Stuffed Anaheim Chiles

6 Anaheim Chiles
1 can pinto beans, drained and rinsed
1 1/2 cups cooked rice (See note)
1 small can diced green chiles
1/3 small onion
4 garlic cloves, minced
1 can diced tomatoes, drained (reserve some liquid)
1/2 teaspoon ground cumin
1 cup shredded cheese, divided (may use vegan cheese if desired)
Salt and pepper
Chopped tomato, green onions, or black olives (optional) for garnish

Bring a pot of water to a rolling boil. In the meantime, slice chiles from the stem to about 1/2" from the tip on one side only. Immerse in the boiling water for 4 1/2 to 5 minutes, lifting out with tongs and placing in a bowl of ice water to stop the cooking. Once the chiles are cool, use a spoon to scrape out the veins and seeds.

In a medium bowl, combine the rest of the ingredients, using only half the cheese. (Reserve the rest.) Stuff the chiles with the mixture and arrange in a baking dish sprayed with cooking spray. Top with the remaining cheese. Bake at 350 degrees for approximately 30 minutes, or until cheese is browned.

Note: I cooked brown basmati rice, substituting salsa for half the water, to use in this recipe