Monday 10/27 Chimi's and White Chicken Chili

Despite it being blah Monday (I normally hate Monday's), today wasn't so bad. Prep time on the Chimichangas was about 10 mins and then they were baked for 30 mins. No prob! I prepped while the baby ate a teething biscuit - what a mess! - and then I fed her some prunes and applesauce while they cooked! See below for crock pot prep for Tuesday.

My girl figured out how to actually JUMP in her jumperoo today. So cute!! Previously, she had just kinda dangled and kicked. Now she JUMPS. Maybe I should post a video some other time.

WW Turkey Chimichangas
Taken from WW recipe site
Serves 6-8 depending on portion size and how much filling you put in each shell
***** We loved these. The only change I would make is to add frijoles negros (black beans).

3/4 lb ground turkey
3/4 lb rehydrated TVP
1 cup frozen pepper medley
1/2 cup diced sweet onion
1 clove garlic, minced
1 cup frozen corn
a good palmful ground cumin
dash cinnamon
a good palmful chili powder
a good palmful smoked paprika
1 can enchilada sauce
6 tortillas (OK I guess you're supposed to use flour to make them "chimichangas" but I use corn so I guess technically I'm making enchiladas? Haha)
1 cup reduced fat mexican cheese

Grill up turkey, peppers, onions, garlic, spices and corn in a skillet. Add TVP. Cook for about 3 minutes. Add 1/2 can enchilada sauce. Let simmer for another 5 minutes. Warm up tortillas in microwave for about 30 seconds (I steamed them with my steamer because it was already out). Spoon mixture into tortillas and roll up. Put in a baking dish. Pour remaining enchilada sauce over chimis, sprinkle with reduced fat cheese. Bake in the oven at 350 until the cheese is melted and the tortillas are crispy on the ends.


I also prepped this for tomorrow:
Crockpot White Chicken Chili
recipe zaar recipe #28659

**** I loved this - it was flavorful but the best part was the beans: they were great!
11/16: I made this a second time with some modifications, it was even better! Mods in [].

1 tablespoon olive oil
3/4 lb boneless skinless chicken breast, cubed [11/16: I used 5 boneless skinless thighs and it was GREAT]
1 large onion, minced
2 cloves garlic, minced
1 cup dry white wine or chicken broth
2 cans great northern beans, rinsed and drained [I used dry white beans this time]
1 teaspoon mustard powder [1 tbl grey poupon this time - GREAT addition, will do this every time]
1 teaspoon ground cumin [1 tbl]
1 tbl chili powder
1 tbl smoked paprika
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Essentially chuck all of this stuff in the crock pot!! I cut the chicken into strips but you could cube it or even toss it in whole (I've done that before).

Stay tuned for my review tomorrow! I'm off to do some work.

Week 1

I'm writing this post in retrospect since week 1 happened a month ago. But I wanted to share the recipes I tried and what I thought of them in terms of ease of preparation and taste. Here they are, enjoy!

Cheesy Chicken Enchiladas
Adapted from recipe zaar recipe # 81115

My notes & review: I cooked this filling completely the Sunday before use. I also doubled this recipe and froze a tupperware full of filling for easy enchilada assembly in the future.
**** This recipe was easy and the results were tasty. Will make this again and again. Freeze/thaws great.

35 min | 20 min prep

SERVES 2 -4

cooking spray
1 cup chopped onion
1 1/2 cups shredded cooked chicken breasts (about 1/2 lb)
1 cup reduced-fat sharp cheddar cheese, divided
1 small can green chilles
1 cup picante sauce
3 ounces neufchatel cheese, diced
1 teaspoon cumin
1 1/2 cups bottled green taco sauce or red enchilada sauce
8 corn tortillas

• Coat a large skillet with cooking spray and saute onions until soft.
  

• Meanwhile, mix chicken, 1/2 c. cheddar, picante sauce and cream cheese.

• Add to onions and cook over low heat until cheese begins to melt. Spoon about 1/3 cup filling on each tortilla and roll up. Place enchiladas (seam side down) in a 9x13 baking dish. Drizzle with taco sauce or enchilada sauce and remaining cheese.

Taco Bake
Recipe from: http://www.kraftfoods.com/kf/recipes/taco-bake-63779.aspx
** Not impressed. The Mac n cheese got mooshy and was unnecessary, IMO. Also not very good for you at all.

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner

1 lb. ground beef

1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1-1/2 cups KRAFT Shredded Cheddar Cheese, divided

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Make It

Heat oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, cook meat with taco seasoning as directed on package.

STIR sour cream into prepared Dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining Dinner mixture; cover with foil.

BAKE 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.

Bruschetta Chicken Bake
makes 6 servings, taken from WW site, origins unknown.
* We really didn't like this. The chicken had little flavor and the stuffing was soggy. I am willing to accept that this might have been because it sat in the fridge in a pan waiting to be baked for 4 days. Maybe this isn't a great OAWC recipe.

1 can (14.5 oz.) diced tomatoes, undrained, we buy no salt added
1 pkg. (6 oz.) Stove Top stuffing mix
1/2 c. water
2 cloves garlic, minced
1 1/2 lb. boneless, skinless chicken breasts (3 breast halves)
1 t. dried basil
1 c. shredded mozzarella cheese

In a large bowl, combine the tomatoes, stuffing mix, water and garlic. Set aside. Cut the raw chicken breasts into bite-sized chunks.
In a greased 9 x 13 pan, place the chicken and then sprinkle it with the cheese and basil. Top the chicken with the stuffing.
Heat your oven to 400 degrees and put the casserole in for 30 minutes.

Bubble Up Pizza Casserole

8 servings; Taken from WW site, credit unknown
**** This was really tasty. Cheesy, good comfort food. VERY similar to the "Deep Dish Pizza Casserole" recipe that circulated a few years ago but no crust.

1 lb lean ground beef or ground turkey
1 onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE)
17 slices Turkey Pepperoni (optional)
15 oz. refrigerated buttermilk biscuits, uncooked, quartered
1.25 c FF or soy mozzarella, shredded

1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning.

2. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

I made this last night and it was very tastey. The Husband liked it too. It's very lowfat.