Salsa

1/2 bushel of Cilantro
1 medium onion
4-5 garlic cloves minced
2 T Lemon Juice
2 T Lime Juice
1 small can of green chilies
2-5 jalapenos, canned (the more you put in the hotter it will be)
1 small can of El Pato Jalapeno Salsa













1 Large can or 2 small cans of Rotel tomatoes
1 Large can or 2 small cans of diced tomatoes
Salt and pepper to taste

Blend altogether either in blender or food processor. If you can't fit them in all at once do it in stages and mix together at the end in a large bowl. Make sure to put the cilantro and the onion in with the wet ingredients. For chunkier salsa dont blend as long.

Black Bean Soup

This dish came as a "what the heck am I going to make tonight" emergency meal.  And I was shocked at how tasty it was.  And being that our budget has been more tight than usual recently, I LOVED the very friendly price tag on the ingredients.  It isn't totally kid friendly.  So watch out for that.  But with a loaf of bread, or possibly some chips and guacamole, you'll be in business.

Ingredients: Serves 2 medium servings.
1 cup chicken broth
15 oz can black beans, drained and washed.
1/4 cup salsa

Put ingredients in blender and blend it up.  Heat bean mixture in a pot.  Top with shredded cheese, avocados, cilantro, and/or sour cream as desired.  Prep/cook time - seriously like 10 minutes start to finish.

Final note: I'm putting this on my emergency food storage list!

Szechuan Chicken with Noodles

Another delicious meal that came together really fast.  From start to finish, I think it took me 15 minutes. Most everything I had on hand except the broccoli slaw and pine nuts.  Pine nuts are expensive, so I just bought the required amount from WinCo.  For those who don't have that option, I'd just go without.

Ingredients:
3 boneless chicken breasts, cut on diagonal into thin strips
2 TBS cornstarch
2 tsp oil
3 garlic cloves
1 (10 oz) package broccoli slaw
1 bunch scallions, thinly sliced
1/2 tsp red pepper flakes
4 oz whole wheat spaghetti pasta, broken into thirds and cooked
2 TBS soy sauce
1 TBS vinegar
2 tsp sugar
2 TBS pine nuts, toasted.

Directions:
1.  Combine chicken and cornstarch in large zip-lock bag. Shake until chicken is coated evenly.

2.  Heat deep skillet with some oil in the bottom.  Add chicken and stir-fry until cooked through, about 3 minutes.  Add garlic and stir fry until fragrant.  Transfer to plate.

3.  Return skillet to heat and add broccoli slaw.  Stir fry until crisp tender, about 4 minutes.  Add scallions and pepper flakes; stir-fry 2 minutes.

4.  Return chicken to skillet along with cooked spaghetti.  Heat through, about 2 minutes.  Mix soy sauce, vinegar, and sugar together.  Add soy sauce mixture to stir fry and mix well.  Sprinkle with pine nuts and serve. :)

Bacon Ranch Pasta Salad

As requested by Lesley, this is the recipe of the pasta salad that Trent and I served at our wedding lunch, if you can remember that far back. I did get it from "Allrecipes," I love this site.

Ingredients

1 (12 ounce) package uncooked tri-color rotini pasta

10 slices bacon (I use 1 ½ cup of real bacon bits, or as much as you want, It saves me time)

1 cup mayonnaise

3 tablespoons dry ranch salad dressing mix (1 package)

1/4 teaspoon garlic powder

1/2 teaspoon garlic pepper

1/2 cup milk, or as needed

1 large tomato, chopped (I use this chopper HERE, I use it for onions as well. )

1 (4.25 ounce) can sliced black olives

1 cup shredded sharp Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.

2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop. (Skip if using bacon bits.)

3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. 

4. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Pulled Pork & Cabbage Sandwiches

Another WeightWatchers success - so we're sharing it today.  This one was a pulled pork sandwich; and although it didn't hold the punch of flavor that I love my pulled pork sandwiches to have, it was tasty and FAR healthier than the other ones that I like to eat.

Ingredients:
- 1 1/2 cups thinly sliced green cabbage
1 1/2 red onions, thinly sliced
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup packed light brown sugar
2 TBS water
1 TBS tomato paste
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp salt
1 LB pork tenderloin
4 Wheat rolls, warmed.

Directions:
(1) Combine 1 cup cabbage, 1 onion, vinegar, ketchup, brown sugar, water, and tomato paste in a small bowl and transfer to the bottom of crockpot.
(2) Combine paprika, chili powder, cumin, and salt on sheet of wax paper; rub all over pork. Place in slow cooker.
(3) Cover and cook 6-8 hours on low.  Use a fork to pull the pork into pieces. stir into sauce in slow cooker and warm until ready.
(4) Warm the rolls, spoon 3/4 cup mixture onto bottom, top with cabbage and red onion. Cover with tops of rolls.

Per Serving: 8 PointsPlus    (339 Cals, 4g Fat, 27g Protein, 3g Fiber)

Crab Salad Sandwiches

This was a FAST, healthy, and delicious meal from a new Weight Watchers cookbook that I'm trying out.  Yummo.


Ingredients:
- 1 LB crabmeat
- green onions (eyeball your desired amount; about 2 bulb things)
- 6 TBS fat free mayo
- 1/2 cup chopped fresh parsley (or just eyeball some dried stuff into the bowl)
- 1/2 tsp lemon zest (or a bit of lemon juice)
pepper to taste
- lettuce and bread of choice

Stir together ingredients in a medium bowl.  Divide lettuce among bread, top with generous 1/2 cup of crab salad.

Extra tips: Serve with toasted bread, topped also with tomatoes soaked in lemon juice.  Side it with a veggie platter of carrot spears, pickles, & devil eggs and you've got yourself one healthy lunch or dinner.

Per Serving: 6 PointsPlus value. (247 cals, 4g fat, 28g protein.)

Jennifer's Enchiladas

I have fallen in love with these Enchiladas. I was first introduced to enchiladas while living with Dianna. Then when we went back to school, with help Allrecipes Cookbook,  we made them from complete scratch. That was time consuming, so I have come up with this.

Ingredients
1 tbps Olive Oil
1 cup chopped onion
1 de-boned rotisserie chicken
1 cup shredded cheese
1 can cream of chicken soup
1 can of Las Palmas Enchilada Green Sauce, I use mild.
6-8 Burrito size tortillas (you can use smaller ones)

Directions
1. Pre-heat oven to 350. De-bone the chicken. (I normally buy this from Sam's or Costco, de-bone when it is hot.)
2. Place oil and chopped onion in skillet and sauté them.
3. In  a large bowl place the onion, chicken, cheese, and cream of chicken and mix it together. I use my hands, I find it easier
4. Pour a little amount of green sauce in a 9x13 pan to cover the bottom.
5. This part you stuff the tortillas with the mix. I just guess on amount. You can add more cheese, if wanted. Roll it up and place the flap down in the pan.
6. Continue with all tortillas.
7. Pour green sauce over all enchiladas. Top with cheese if wanted.
8. Place in the oven for 20-30 mins. It only needs to be warmed up. I cook until it bubbly and the tortillas are a little browned.

Burrito sized tortillas are good to cut in half. You can add to it. It is a basic, good for left overs.

Weight Watchers Point Plus: 1 serving 1/2 a burrito sized enchilada 6 points