Thursday, August 11, 2011


A backlog of recipes here. Lots of good food & even better company this summer.

Let's start at the beginning: Enchiladas!
Serves 8+

3 whole chicken breast
20 oz ground turkey
3 cans red enchilada sauce
2-3 larger cans green chiles
2-3 white or yellow onions, chopped
16 whole wheat tortillas
16 ounces sharp cheddar cheese, shredded
2 tablespoons taco seasoning

In a large stock pan, heat about 1 tablespoon vegetable oil. Add ground turkey & cook until browned. Drain if necessary. If using the 97% fat free, you can get away without draining the turkey. Season with taco seasoning and set aside.

In the same stock pan, heat about 1 tablespoon vegetable oil. Saute onions until softened, 4-5 minutes. While the onions are cooking, cut the chicken breast pieces into cutlets and layer on top of the onions, cooking 2-3 minutes. Add 2 cans of the enchilada sauce and all of the green chiles. Allow pot to boil and cook chicken until done, 4-5 minutes more.

Turn burner off and remove chicken from pan. Cut or shred chicken into bite sized pieces. Add chicken and turkey back to pan. Allow filling to cool a little before filling the tortillas.

Spray 2 13X9 pans with spray oil. Fill tortillas and layer in pans, about 8 per pan. Divide the last can of enchilada sauce between the pans and top with cheese.

Bake at 400 degrees for 30 minutes. Enchiladas should be browned & bubbly.
This recipe can easily be halved for a smaller batch. You can also make the filling ahead of time & refrigerate until you're ready to fill the tortillas & enjoy.

Fish Sticks!
Serves 2

2 tilapia filets, defrosted
2 pieces whole wheat bread
1/4 cup parmesan cheese
3/4 teaspoon garlic powder
1/2 teaspoon parsley
salt & pepper

In a blender or food processor, combine the bread, cheese, & spices to make a bread crumbs. Put bread crumb mixture in a shallow bowl or pie plate. Cut the tilapia filets into 3-4 pieces each on a diagonal to make your fish sticks.

Place a baking rack over a baking pan. Press each fish stick into the crumb mixture, coating on both sides. Lay each piece on the baking rack. Bake fish at 425 degrees until cooked through & browned, about 12-14 minutes.
Serve with couscous, brown rice, or quinoa and roasted vegetable.

Diablo Pasta
Serves 2

This meal is inspired by my favorite dish at Bela Luna -- their Diablo Pasta.

20 medium shrimp, raw & defrosted
2 cups whole wheat pasta like penne or rigatoni
1 medium yellow onion, sliced
1 medium-large green peppers, sliced
1/2 cup plain yogurt
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
parmesan cheese for garnish

Cook pasta according to the directions. Heat 1 teaspoon olive oil in a saute pan. Add onions & peppers & cook until softened, about 4-5 minutes. Sprinkle half of the spices onto the vegetables & mix. Add shrimp & cook until just done, about 3-4 minutes. Sprinkle in the remaining spices.

Drain pasta, reserving 1/2 cup of the pasta water. Return pasta to pan & add shrimp mixture. Stir in yogurt, adding reserved water a necessary to get a creamy consistency.

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