Spicy Chicken Avocado Chicken Enchilada's

I have always LOVED chicken enchilada's but never found a recipe that I have found and made that has been a keeper at our house.  A big thanks to Ruthie, a blogger I follow, for sharing a unique blend of shredded chicken, cilantro, avocado  cheese and a spicy topping.  A lighter, fresh take on the expected chicken enchilada.

I didn't have all of the listed ingredients, so I improvised a bit, but loved the result, so I'm pretty sure I will stick to the way I made it, was a bit easy too, with less steps.  Check out her original recipe on her site, www.ruthiehart.com, I will list my altered one.




Ingredients
For the sauce
I jar Pace's Garlic & Lime Salsa Verde
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped cilantro
1/2 cup fat free sour cream

For the enchiladas
2 Cans Kirkland shredded chicken
1 cup colby jack cheese
1 cup spicy jack cheese
3 avocados, peeled and chopped into bite sized pieces
10 whole wheat tortillas (I always use whole wheat for my mexican dishes.  They are healthier, and more substantial to hold all the yummy stuff.)

1. In large bowl mix together chicken, cheese, avocados and add a little salt and pepper, mix and then layer in center of whole wheat tortilla, roll up and place in sprayed dish.  Line up as many as you can fit in baking dish.
2. Mix sauce ingredients together and pour over tortillas.
3. Top with a little more cheese to your cheesy likeness. :)9. Top with remaining sauce and cheese
10. Bake at 375 for 20 minutes

Favorite Italian Pasta Salad

This has been a favorite of mine for years and years!  Any time I bring this to a party I always get asked for the recipe, and laugh, because I always use the 'Suddenly Salad' boxed recipe mix.  Then I doctor it up with some yummies and it is always sure to be a hit!

I usually do 4 boxes at a time for parties, some for it and save some for my family.

Ingredients:

Suddenly Salad Classic Italian

1/2 cup Kraft Caesar Salad Dressing

1 can black olives

1/2 pack sunburst tomatoes (the orange grape size)

1/2 cup matchstick carrots

1 -1 1/2 cup broccoli flowerette's

3 diced white mushrooms

2 roma tomatoes

diced pepperoni (optional, my husband loves them included)

cubed mozzarella cheese 

Follow directions on box.

Mix the boxed dressing together with the caesar dressing.

Dice up veggies.

Mix the noodles with the veggies.

Slowly add the dressing mixing little by little.

Chill for at least 2 hours before serving.

*If it seems a little dry and need a little more dressing before serving, try the caesar italian dressing by kraft.

Cilantro Lime Chicken Salad

Wow!  This meal was soooo yummy, with its perfect combo of the chicken, avacodo salsa and cilantro lime dressing.  I had it last night, and I wish I would have made more to eat it again today!  It was that yummy!

Cilantro Lime Chicken

2 tablespoons minced fresh cilantro 2 1/2 tablespoons fresh lime juice

1 1/2 tablespoons olive oil

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

Cooking spray

To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

Avacado Salsa

1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion

2 teaspoons fresh lime juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper 1 avocado, peeled and finely chopped $

To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Creamy Cilantro Lime Dressing:

2 tablespoons freshly chopped cilantro leaves

1 tablespoon apple cider vinegar

1 teaspoon lime zest

1/4 cup lime juice

1/2 cup sour cream

1 clove garlic, smashed

1 tablespoon honey

1/8 cup extra-virgin olive oil

Salt and freshly ground black pepper

Special equipment: blender

Blend all the ingredients except the olive oil until smooth. While machine is running, slowly drizzle in the oil until incorporated. Season, to taste, with salt and pepper.

Serve over brown rice as follows:
brown rice
chopped romaine lettuce
cut up chicken
salsa
dressing

The meal is around 500 calories and serves 4.

found the recipe at myrecipes.com

"Its a lifestyle... not a diet..."

I recently had a baby and of course have some extra pounds to get rid of.  As a lover of food it has been hard for me to eat the way I really should to see the results that I want.  My friend over at www.fit2fat2fit.com

has helped me a ton in achieving my goals!  Check out his website and learn about his journey!  His motto is "It's a lifestlye, not a diet" and its been great applying it to my life. He has great meal plans that has helped me lose 5 pounds in a week and a half and an inch off my waist.  He has great, healthy food choices that really makes eating right a lot more easy that I thought it would be!!!  I now crave healthy food choices rather than fattening ones, and I can even pass up a candy bar now! lol

I for the next little while will be posting my meal recipes I find that taste great and are healthy choices!  Note the side column for "healthy" to see the recipes I find online and try in my kitchen. :)

Chicken and Broccoli Alfredo

This was so easy with just a few ingredients!

8 oz. Linguine

(I prefer Ronzoni Garden Delight, it makes the dish more colorful and healthy.)

2 tbsp. butter

1 can cream of mushroom soup

1/2 cup parmesan cheese

1 cup fresh broccoli flowerettes

1 lb cubed chicken

1/2 cup milk

1/2 tsp pepper

Cook linguine according to pkg. directions. 

Add broccoli for hte last 4 minutes of cooking time. 

Drain. 

Heat butter in skillet. 

Add Chicken and cook until browned, stirring often. 

Add soup, milk, cheese, pepper and linguine mixture with broccoli. and heat through. 

Serve with additional cheese.

Thanks to my sister, Jenny for this delicious, easy recipe!

Pork Roast Crock Pot

Oiy, pregnancy cravings... I made this because I was craving some sort of pork.  I tell you what... It was SO tender and SO juicy, I could have eaten the entire roast by myself!  This is something I plan on making again and again.

1 lb. small red potatoes

16 oz. package of baby carrots

1 onion chopped

2 cloves garlic

3 lb. bonless pork loin roast, trim fat

1/4 cup dijon or yellow mustard, depending on preference

1 tsp tyme

1 tsp italian seasoning

1/2 tsp salt

1/4 tsp pepper

1 1/2 cups beef broth

Layer baby reds on bottom edge of crock pot.

Layer baby carrots on top on potatoes.

Layer chopped onions in center of potatoes and carrots at the bottom of the dish.

Mix in the garlic with the onions.

Mix mustard and spices and coat the roast with the mixture.

Put the roast in center of the dish and pour over the beef broth.

Cook for approx. 6 hours flipping the roast once.

Check about 4 hours... the meat is done when it shreds easily.

ENJOY!!!