Turkey and Black Bean Enchiladas

I have made almost all my enchilada recipes since I've been living with my parents, and my mom has loved them all. However, she raved so much about how this one is her favorite and I need to remember that for her! She's right, these are amazing. Filling, delicious, and from SkinnyTaste! Doesn't get much better.

1 lb extra lean ground turkey
15.5 can black beans, drained
4.5 oz can chopped green chiles
14.5 oz can diced tomatoes
2 cloves garlic
1/4 c chopped onion
1/4 c chopped cilantro
1-2 tsp cumin
1/8 tsp chili powder
salt
8 (6-inch) low carb whole wheat flour tortillas
1 c reduced fat shredded Mexican cheese
nonstick cooking spray

For the Enchilada Sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chiles in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 c fat free chicken broth
kosher salt and fresh pepper to taste

In a medium saucepan, spray cooking spray and sauté garlic. Add chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reducethe heat to low and simmer for 5-10 minutes. Set aside until ready to use.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid andsimmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. 

Original recipe found here.

No-Boil Mushroom Lasagna

This is another easy dish that you don't have to pre-cook at all! Not the noodles, not the mushrooms. Mmm, mmm, mmmm!

nonstick cooking spray

2 c reduced-fat ricotta cheese

½ c chopped fresh basil

2 tbsp fresh flat-leaf parsley, chopped

1 c grated Parmigiano-Reggiano

salt/pepper

4 ounces (about 8 sheets) no-boil whole wheat lasagna noodles

10 oz sliced cremini mushrooms

4 oz white button mushrooms

½ c shredded reduced-fat mozzarella cheese

Preheat the oven to 350°F. Coat the inside of an 8 x 8 x 2-inch baking pan with cooking spray and set aside.

In a medium bowl, add the ricotta, basil, parsley, and ¾ cup Parmigiano-Reggiano. Mix with a spoon until blended. Season with salt and pepper to taste. Set aside.

Line the bottom of the prepared baking pan with two lasagna sheets. Top with ½ cup of the cheese mixture. Using the back of a spoon, spread the mixture so that the noodles are covered. Top with a layer of mushrooms. Repeat the procedure two more times. On the last layer, place two lasagna sheets on top of the mushrooms. Spread a layer of the remaining cheese mixture on top. Scatter the mozzarella and remaining Parmigiano-Reggiano on top.

Cover tightly with foil and bake in the oven for 30 minutes.

Raise the temperature of the oven to 425°F, and bake for another 15 minutes. Uncover the dish and continue to bake for another 15 minutes or until the top is golden brown.

Original recipe found here.

One Pan Mexican Quinoa

WHOA! This is so yummy and so easy!! When I planned to make this, I was expecting it to be good of course... but this was AMAZING. Will was so mad and jealous that he didn't get to have any - he was out of town. It's so pretty and colorful too!

1 tbsp olive oil
2 cloves garlic, minced
1 jalapenos, minced
1 c quinoa
1 c vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 c corn kernels
1 tsp chili powder
1/2 tsp cumin
salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
juice of 1 lime
2 tbsp chopped fresh cilantro leaves

Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

Original recipe found here.

Skinny Slow-Cooker Creamy Italian Chicken

I love SkinnyMom. I have made so many of her recipes and never been disappointed! This is comfort food and it's awesome. The creamy sauce, the delicious noodles, plus some veggies mixed in... what a combination!

1½ lbs boneless, skinless chicken breasts
½ cup water
8 oz reduced-fat cream cheese
12 oz package frozen broccoli

8 oz sliced baby bella mushrooms
10.75 oz can fat-free cream of chicken soup

6 oz package Italian dressing, dry mix

Place chicken in the bottom of your slow cooker. Combine Italian dressing and water. Pour over chicken.
Cook on LOW for 8 hours, or HIGH for 4 hours (until chicken is done).

Remove chicken from the slow cooker and shred. Leave the liquid stock in the slow cooker. Mix together soup and cream cheese (I found microwaving the two for a few seconds before stirring makes the mixing a lot easier). Pour cream cheese mixture into the slow cooker and mix with the chicken stock. Stir broccoli and mushrooms into the slow cooker mixture. Add chicken back to the slow cooker and mix well. Turn the slow cooker on HIGH and cook until heated through (about 30 minutes). Serve over pasta or rice!

Original recipe found here.

Honey Orange Shrimp Stir-Fry

This was amazing!! I am trying to cook with shrimp more - and this is a recipe I could make over and over again. The sauce was just amazing.

Sauce
1/2 c honey
1/3 c soy sauce
1 1/2 tbsp cider vinegar
1 tbsp cornstarch
1 tbsp orange rind, grated

Stir-fry
1 tbsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, grated
1 sweet red pepper, seeded and diced
2 c broccoli
1 c snow peas
1 -1 1/2 lb shrimp, peeled and deveined
3 green onions, chopped
cooked rice or noodles

Combine all the sauce ingredients. Mix until smooth. Set aside. Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute. Add the diced peppe, broccoli, and snow peas. Stir-fry for 1 minute or until tender-crisp. Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute). Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions. Serve over cooked rice or noodles.

Original recipe found here.