Tuesday, September 22, 2009

Black Bean Enchiladas

This meal is another winner!!!! Even my husband who must have some kind of meat with every meal loved this! We ate these for a few days until they were all gone. We had no idea this meal was a Weight Watchers meal until I emailed my friend who brought this dinner for the recipe. Bonus!! Thanks Emily!!!

Black Bean Enchiladas

*1 onion
*2 cans black beans (puree ½ of one can)
*1 tsp cumin
*1 tsp garlic salt
*½ cup 2% fat cheese (I use mixed cheese)
*10-12 corn tortillas, or flour
(when I use corn, a tip so they don't just tear and break when you fill them - spray them with PAM on both sides, and put them on a baking sheet and pop into a 325 degree oven for 5-10 minutes and it softens them right up!)
*2 tomatoes, diced (I use Rotel in a can, or diced tomatoes, drained)
*2 cans enchilada sauce
*Fresh cilantro

Preheat oven to 350. Spray a 9x13 baking dish with Pam. Saute onion in non-stick pan until translucent. Add beans and spices. Heat until warm. Add tomatoes and cilantro to pan. Pour a little enchilada sauce in bottom of baking dish. Put 2-3 T of beans in each enchilada with a tsp of cheese. Wrap each tortilla and place loose end down in dish. Cover with the rest of the enchilada sauce, cheese and beans. Cover and bake 20 minutes. Uncover and bake 10 minutes more. Top with fresh cilantro.

Wednesday, September 2, 2009

Chicken Enchiladas

If you're familiar with our blogs or know us, you know that I have 2 picky eaters on my hand. So, whenever there's a meal that everybody likes, it's a winner. My friend Wendy brought this meal over and it was so yummy! Matt, Reid and I all loved it and I have a feeling it will become a regular on our menu!

Chicken Enchiladas

4 chicken breasts - cooked and diced
10 flour tortillas
2 cans cream of chicken
1 pint sour cream
1 small can green chilis
1 lb. grated monterey jack cheese
1 lb. grated cheddar cheese
1 bunch green onions chopped (I omit this)

Mix soup, sour cream, and chilis in a bowl. Spread small amount of sauce on bottom of 9x13 pan. Spreas small amount of sauch on tortilla, add chicken, onion, and cheese. Roll and place seam side down on pan. Repeat. Sprinkle remaining ingredients on top and bake at 350 for 40 minutes!

Baked Spaghetti

Why make boring old spaghetti when you can whip this meal up with the same amount of ease and deliciousness?? Jessica and Sharee brought this meal over (with a green salad and super yummy dessert - black forest dump cake) and it made enough to have some leftovers for the next couple of days and the whole family loved it! When I start cooking again and make this, I'll be sure to take a picture!


16 oz spaghetti
26 oz spaghetti sauce
1 ½ lbs. ground beef
1 egg
8 oz sour cream
1 stick margarine/butter
2-3 cups grated cheddar cheese

DIRECTIONS:While spaghetti is cooking, brown ground beef, drain excess fat and add the sauce. Drain pasta and add the sour cream and margarine. When the pasta has cooled a bit, add the egg. Place pasta mixture in the bottom of a greased 13x9 casserole dish. Top pasta with the ground beef mixture. Then cover with cheddar. Bake at 375 for 30-40 minutes, or until cheese is bubbly.