Corn and Cheese Enchiladas

• 8 6-inch corn tortillas
• 1 tablespoon vegetable oil
• 5 scallions, white and light green parts, chopped
• 2 garlic cloves, finely chopped
• 1 1/2 cups fresh corn kernels (from 2 medium ears)
• 1/2 cup whole milk 
• Salt
• 2 cups grated pepper Jack
• 1 10-oz. can enchilada sauce

1. Preheat oven to 350°F. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.
2. While tortillas are baking, oil a 7-by-11-inch glass baking dish. Warm 1 Tbsp. oil in large skillet over medium-high heat. Add scallions and garlic, and cook until fragrant, about 1 minute. Stir in corn and milk and cook, stirring occasionally, until thickened, 7 to 10 minutes. Season with salt.
3. Remove tortillas from foil. Set aside 1/2 cup cheese. Spoon a heaping tablespoon of corn mixture in center of a tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.

I got this recipe from Eat Well, Save Big cookbook by All You.  I did not warm the tortillas which was not a good idea.  The tortilla broke very easily without being warmed up.  I used canned corn instead of fresh.  

Megan-3/4

Jesse-3/5

Steak Tips with Peppered Mushroom Gravy

• 2 cups uncooked egg noodles
•  Cooking spray
• 1 pound top sirloin steak, cut into 3/4-inch pieces
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 (8-ounce) package presliced baby bella mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon lower-sodium soy sauce
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free, lower-sodium beef broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 fresh thyme sprigs
• 1 teaspoon fresh thyme leaves (optional)

Preparation

1. 1. Cook noodles according to package directions, omitting salt and fat; drain.
2. 2. While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
3. 3. Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.

I got this recipe from Cooking Light magazine.  I  uses dried thyme instead of thyme sprigs.  I ate leftovers with out the noodles and it was good as a stand alone.  

Megan-3/5

Jesse-3.5/5 

Carrot Broccoli Soup Recipe

Ingredients

• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery ribs, chopped
• 1 tablespoon butter
• 3 cups fresh broccoli florets
• 3 cups fat-free milk, divided
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour

Directions

• In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper.
• Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened. 

I got this recipe from taste of home magazine.  I had broccoli and carrots left over from a different recipe and wanted to use them up.  The soup lacks something.  It is not bad but it does not leave you craving another bowl.

Megan 2/5

Jesse-2/5

no-guilt chicken pot pie

• 1  can

  (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

  
  
• 1  pkg.

  (about 9 ounces) frozen mixed vegetables , thawed (about 2 cups)
• 1  cup

  cubed cooked chicken
• 1/2  cup

  milk
• 1 

  egg
• 1  cup

  reduced fat all-purpose baking mix

  
  

  1.

  Heat the oven to 400 degrees F. Stir the soup, vegetables and chicken in a 9-inch pie plate.

  2.

  Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.

  
  

  I got this recipe from a Campbell's ad.  I used Kroger brand soup.  I like this recipe because it is easy and healthy for a pot pie.  I had fresh broccoli that I needed to use up that I added to the mixed vegetables   Jesse liked the addition I was not a huge fan.  This recipe allows you to use whatever vegetables you like and if you wanted you could make it vegetarian and not use chicken,

  
  

  Megan-3.5/5

  Jesse-3.5/5

  
  

  
  

  
  

  
  

Chicken Tortilla Soup

4 corn tortillas
1/2 cup chopped onion
3 boneless chicken breast cooked
1 garlic clove
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
2 cans (14.5 oz each) chicken broth
1 can (14.5 oz) diced tomatoes undrained
1  can (4 oz chopped green chilies undrained
4 teaspoons fresh cilantro
1/2 cup shredded cheese
slices of lime

Preheat over to 400 degrees.  Cut tortillas into strips and place on baking sheet.  Bake until crisp about 8 minutes.  Save for when you serve soup

Place all ingredients (exept lime, cheese and tortillas) in crock pot and cook on low for several hours.  Top with cheese, lime juice and tortillas to serve.

This recipe is from my mom.  I did not cook the chicken before I put it in the crock pot.  I let it cook all day and then shredded it before I served it.  Jesse really likes this soup.  If you do not feel like making the tortilla crisps you can use tortilla chips.

Megan-4/5
Jesse-4/5  

Dylan Lauren's Easy Chocolate Fondue

Heat 1 1/4 cups heavy cream in a small heavy saucepan over moderate heat until it just barely simmers. Add 16 ounces finely chopped good quality bittersweet chocolate and let stand for 2 minutes. Pour in 1 tablespoon vanilla extract and whisk until smooth. Serve immediately with pound cake for dipping.

I got this recipe from Family Circle magazine.  We dipped strawberries, bananas, and  angel food cake.  We had leftovers and it was good cold (almost like a fudge) and warmed up.  We made this for Valentine's Day.

Megan-3.5/5
Jesse-4/5

Creamy Key Lime Chicken Enchiladas

1

medium onion, chopped (1/2 cup)

1

can (4.5 oz) Old El Paso® chopped green chiles

2 1/2

cups shredded deli rotisserie chicken

1

container (6 oz) Yoplait® Greek 100 Key lime yogurt

1/2

cup chopped fresh cilantro

Juice of 1 medium lime

1

can (10 oz) Old El Paso® enchilada sauce (hot or medium)

12

corn tortillas

1/2

cup shredded reduced-fat Mexican cheese blend (2 oz)

• 1Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2In 10-inch nonstick skillet, cook onion, chiles and chicken over medium-high heat about 3 minutes or until chicken is warm and onion is starting to turn translucent. Remove from heat; stir in yogurt, 1/4 cup of the cilantro, and the lime juice. Stir in 1/2 cup of the enchilada sauce.
• 3Fill each tortilla with 1/4 cup chicken mixture. Roll up; place seam side down in baking dish. Spread remaining enchilada sauce over tortillas; sprinkle with cheese.
• 4Bake about 30 minutes or until cheese is melted and bubbly. Sprinkle remaining cilantro over enchiladas; serve warm.

I got this recipe from a Berry Crocker email.  I used store brand products instead of name brand.  I also used chicken breasts that I shredded instead of rotisserie chicken.  it is a nice change from a regular enchilada.  

Megan-3.5/5

Jesse-3.5/5