ww Spinach Enchiladas

This is a staple in our house. It is fast, it is easy, it is YUMMY, and it is ww friendly.

Ingredients:
1 pkg frozen spinach (I nuc mine in the microwave for about 5 min and then drain/squeeze out some of the liquid)
4 large tortillas (I use the low fat ones)
16 oz Ricotta cheese (I use either the low fat or part skim ones)
shredded mozzarella cheese
shredded cheddar cheese
salsa
onion powder
garlic salt
dried oregano
pepper

1) Preheat oven to 350.
2) Mix together the ricotta and a handful of mozzarella cheese...somewhere between 1/2c and 1c. Add in about 1tsp onion powder, 1/2tsp garlic salt and 1/4tsp pepper. Mix it all up!
3) Score the mixture into fourths. Top each tortilla with a 1/4 of your mixture and roll it up and fold the ends in.
4) Top with salsa and shredded cheddar. Hubby likes his HOT so I add jalapenos to his 2 enchiladas.
5) cover with foil and bake for 20 minutes.
6) Take foil off and bake for an additional 10 minutes or so until cheese is melted.

And that's it! These guys are big 2, so we serve ours with a side of black beans and each eat one enchilada and have 2 leftover for the next night! I think they come out to be about 7 pts per enchilada so not bad when you are only eating 1. Enjoy!

Easy Mexican Casserole

Easy Mexican Casserole

SingForYourSupperBlog.com
(Printable Recipe)

1 pound lean ground beef
1 can Ranch Style beans (I used the ones that already had some onion in them)
1 10-12 ounce bag tortilla chips, crushed (I just crushed enough for a thin layer)
1 can Ro-tel tomatoes drained
1/2 small onion, chopped
2 cups shredded cheddar cheese, divided (I didnt use quite that much, just enough for good covering and i used 2%)
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving (or fresh avocado like we did!)

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish (I actually used a square one, the layers looked to spread thin to me in the rectangle one). Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Try it, you will like it! And check out this yummy blog too! :)

ww chicken parmesan

1 pkg chicken breasts
lite mayo
Italian bread crumbs
tomato
basil
mozarella
olive oil
salt and pepper

Preheat oven to 375.
Salt and pepper the chicken breasts
Lightly coat in mayo, just enough to get the crumbs to stick
dredge in bread crumbs
Top with basil leaves (if you don't have fresh, just sprinkle some dried basil on)
Top with thinly sliced tomatoes
Drizzle with olive oil lightly
sprinkle with mozzarella

Bake about 15 minutes or until the chicken is cooked.  I sometimes have trouble with that and I have found that pounding the chicken thinner does in fact help!

Serve with a side salad....delish!

Roxy's Baked Ziti

We got this from my friend Roxanne and it quickly became one of our all time fav meals.  So delish and so easy! Here we go...

1 lb ground beef
1 box tube pasta *we always use wheat pasta and love it, can't even tell the difference.
1 jar spaghetti sauce
mozarella cheese
Lite cream cheese

1. Preheat the oven to 350.
2. Brown the beef.  Drain.  Add in spaghetti sauce and warm.
3.  Boil the pasta.  Drain.
4.  In a casserole dish, put a layer of pasta down.  Top with meat mixture.  Add in a few spoonfuls of cream cheese scattered around.  Sprinkle with Mozzarella.
5. Repeat!

Put in the oven for about 20-30 minutes until brown and bubbly.  We LOVE it every time and it tastes just as good the next day!!

Yummy Chicken Parmesan

I modified this from a recipe I found....to which I cannot find now, but I think I got it pretty good from memory. Only thing I need to ponder is temperatures! Seriously, this was SO good, very easy and the juiciest chicken. Definitely be making this again!

Ingredients:
Chicken Breasts
Salt & Pepper
bread crumbs
light mayo (or whatever you want to use to make the crumbs stick!)
jar of pasta sauce
mozzarella
Parmesan

1) Salt and pepper your chicken. Then lightly coat your chicken with mayo and dredge in bread crumbs. Place on baking sheet and cook for about 40 minutes @ 375.
2) In a baking dish, pour half of the jar of sauce. Place chicken on sauce and top with remaining half. Sprinkle with mozzarella and Parmesan and bake for 20 minutes.

We served ours with a side of pasta and a salad. Yum-o!!

Homemade skillet chicken

Otherwise known as clean the pantry out! ;-) We had some chicken that I bought Monday and hadn't used yet so I knew we needed to cook it last night. This week we had already had 2 casseroles so was feeling the need for something a little different. With nothing in mind, decided to make my own skillet chicken! It was very simple, pretty tasty and most importantly easy!

Ingredients:
Chicken breasts
butter
salt & pepper
frozen veggies
can of mushrooms
package of Chicken gravy

1) Melt some butter in your skillet. After salt and peppering your chicken (and any other season you may want), cook your chicken over medium heat for about 15-20 minutes until cooked through. Avoid the urge to mess with it, just let it cook and flip it about half way through.
2) Mix 3/4 cup water with package of chicken gravy. When the chicken is done, remove from skillet. Pour in the gravy and all your veggies. I used a package of mixed veggies (potatoes, red peppers, snap peas) and then added in some carrots and corn and also a can of mushrooms. Bring to a boil.
3) Lower the temp to simmer, add back in chicken and warm for about 5 minutes. Voila!

I served ours with a side of instant potatoes, so this was a fairly healthy meal too!

Only problem I sometimes have with chicken is cooking it through. 2 of my 3 chickens cooked just fine, the bigger one took a few extra minutes. I think I may start tenderizing or flattening the chicken out to see if that helps.

All in all, it was a tasty meal and easy to play around with for some different tastes!

Zesty Italian Crescent Casserole

Been a couple weeks since I tried something new again, but we did last night and it definitely passed the test! I found the recipe on the Pilsbury website and its called Zesty Italian Crescent Casserole. It was easy, I used all lite or reduced fat ingredients and it was still very tasty!

INGREDIENTS
1 lb. lean ground beef (I used 93/7)
1/4 cup chopped onion
1 cup tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese
1/2 cup sour cream (I used light)
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls (I used reduced fat)
1/3 cup grated Parmesan cheese
2 tablespoons butter or margarine, melted
1. Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
2. Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
3. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. Spoon cheese mixture over beef mixture. (I used a rectangle 11x7 and it was perfect!)
4. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) In small bowl, mix Parmesan cheese and butter. Spread evenly over dough.
5. Bake at 375°F. for 18 to 25 minutes or until deep golden brown. (Mine was cooked about 20ish minutes)