Two (Reasonalbly) Healthy Enchilada Options

I flippin' LOVE Mexican food, and being pregnant has not spared me of these cravings one bit.  In an attempt to fulfill my Mexican food cravings, while also sparing myself of the restaurant calories, I've been working on enchilada-rolling skills...perfect for Cinco de Mayo, which is less than a month away.

I have stayed quite committed to the first recipe I'm going to give you.  They are quite delicious using the Trader Joe's Enchilada Sauce and have become a family favorite.  My husband could eat a whole pan of these red enchiladas in a single sitting.

But last week, I wanted to try something a little different, so I challenged myself with a green (verde) sauce that I found on Pinterest.  Though they were very good...some like it hot (me!)...and I would highly recommend adding either jalapeno or green chili salsa to the recipe.

Turkey Enchiladas Rojas

Turkey Enchiladas Rojas

Effort Meter (1 to 5): 3.5

Delicious Meter (1 to 5): 4.5

Serving Suggestion: Top with fresh cilantro and sour cream.

Weight Watcher POINTS - About 7 points/enchilada. 

Ingredients:

10 - 99% fat free, low carb, or whole wheat tortilla (no more than 140 calories/tortilla)
3TBSP canola oil
Trader Joe's Red Enchilada Sauce
1 - 2c shredded mozzarella cheese
1lb lean ground turkey
1 can of pitted black olives, diced
diced onions (optional)
fresh tomatoes, diced (optional)
fresh cilantro (optional)

Instructions:

Over medium heat, cook ground turkey until lightly browned.  You can season with seasoning salt or garlic salt if you wish.  Drain and pat dry.

In a large skillet or frying pan, add 3TBSP of canola oil over high heat until hot.  One by one, add tortillas and fry for a 3 - 5 seconds on each side, until hot, but still pliable.   If tortilla becomes stiff, you have fried it too long.  Pat tortilla dry with a paper towel to remove excess oil.

Once tortillas are fried, dip each one in enchilada sauce until lightly covered.  Add 1/4C of ground turkey to each tortilla, top with 1/8C of cheese, and add onions, tomatoes, olives, and cilantro as desired.  Roll into a burrito and place in a row in a lightly greased pan.  Repeat for all 10 tortillas.

At this point, you can refrigerate until ready to cook.  When ready to cook, top with an extra coat of enchilada sauce, cheese and toppings, then cook on 350 for about 30 - 40 minutes (the actual times are on the Trader Joe's label).

Chicken Enchiladas Verde

Chicken Enchiladas Verde

Effort Meter (1 to 5): 2.5

Delicious Meter (1 to 5): 3.5

Serving Suggestion: Top with fresh cilantro and sour cream. I found they needed a little salt, too.

Weight Watcher POINTS - About 6 points/enchilada. 

Ingredients:

10 - 99% fat free, low carb, or whole wheat tortilla (no more than 140 calories/tortilla)

2C cooked, shredded chicken (I use left over chicken or chicken shredded from a rotisserie chicken)

2C shredded Monterey Jack cheese

3TBSP butter

3 TBSP flour

2C chicken broth

1C sour cream

1 (4 oz) can diced green chillies

1/4C of chopped canned jalapenos (optional) 

Fresh cilantro (optional)

Instructions:

Mix chicken with one cup of cheese.  Roll up in tortillas and place in greased pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

Stir in sour cream, chilies, and jalapenos and cook but do not allow sour cream to curdle. Pour mixture over enchiladas.

Top with remaining cheese.

When ready to cook, bake at 20 minutes at 350 degrees, then brown the cheese with 3 minutes under the broiler.  Top with sour cream and cilantro, and serve. 

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Playing Hostess: Christmas Holiday Luncheon

Christmas dinner - been done.  Cocktail hour - done.  Christmas morning brunch - also been done.  But what about a Christmas Eve luncheon?

Turkey, Brie and Strawberry Salsa Sandies on Rosemary Bread

Kickin' Holiday Chicken Balls in Spicy Pomegranate Sauce

I got this idea because so many of our friends and family arrive into town on Christmas Eve and are looking for something to do.  Granted, we host a big Christmas Eve dinner, where we open stockings, watch Christmas movies, and enjoy a bottle of Port before winding down and waiting for Santa.

But this year, we had a much smaller group for Christmas Eve, and contrary to my usual starving of the guests before dinner, I decided to host a Christmas Eve Lunch and invite friends and neighbors to join us for some holiday cheer mid-day.  This meant serving a much lighter and simpler Christmas Eve dinner, but I think it made the entire day more enjoyable.  After all, what's there really to do on Christmas Eve?

Because I'm in my fifth month of pregnancy, I'm afraid I do not have as much energy, nor zest for cooking, than I usually do.  But that's ok...I'm pretty good at faking it.  The entire lunch took a matter of minutes to prepare, especially because I pre-cut everything.

The inspiration for this menu came from one trip to Costco.  Sometimes I find that wandering around Costco, Trader Joe's or World Market can inspire an entire meal.  So, two days prior to the 24th, and at a complete lapse for ideas, I pushed my way down the aisles of Costco until I stumbled upon a Pomegranate Habenearo sauce and I thought, "How festive!  What can I do with that?"  And then I remembered seeing some Cranberry Chicken and Jalapeno Chicken Meatballs in the meat aisle, which coincidentally is the same brand as my favorite Weight Watcher-friendly chicken burgers.

The final component - the Turkey, Brie, and Strawberry Sandwiches - were inspired by what happened next.  Starving, and with an hour to spare before my doctor's appoint, I headed to the local Village Bakery for a sandwich.  For some reason, this brie and turkey sandwich stood out to me.  It sounded fresh, yet festive, and OMG!  It was the best sandwich ever.  So I copied the recipe to best of my taste buds, made them open-faced, and broiled them in the oven for my own Newly Domestic twist!

Ok, so now that I've bored you with my culinary adventures during my Costco trip, I will cut to the chase...here are two great recipes for holiday hosting.

Turkey, Brie and Strawberry Salsa Sandies on Rosemary Bread

Ingredients:

Strawberry Salsa -
1 Bag Frozen Strawberries, thawed
1 - 2 TBSP Cilantro, chopped
3 Green Onions, chopped

Sandwich -
1 Loaf of Rosemary Bread (I used snack-sized slices fresh from the bakery at Fred Meyer)
1lb Deli Fresh Smoked Turkey, thinly sliced
1 Round of Brie, cut into thick slices
1 English Cucumber, thinly sliced into rounds
1 Red Onion, thinly sliced into slivers
Mayo
Salt
Pepper

Instructions:

In a medium bowl, mix together thawed strawberries, cilantro, and onions.  Mix together until strawberries start to bleed juices, almost to a jam consistancy.

Grease a shallow cookie sheet with olive oil, and line rosemary bread.  Spread a thick coat of mayo on the slices, followed by a 1/4" of strawberry salsa jam.  Then top sandwhiches in this order: turkey, cucumber, onion, salt, pepper, brie.

Broil for a few minutes, until brie is just beginning to melt.  Enjoy!

Kickin' Holiday Chicken Balls in Spicy Pomegranate Sauce

Ingredients: 

1 Package AmyLu Kickin' Cranberry Chicken Meatballs (Costco)
1 Jar of Robert Rothschild Cherry Pomegranate Habanero Sauce (Costco)
Fresh Pomegranate Seeds
Red Onion, diced
1 Fuji Apple, diced
4 Green Onions, sliced

Instructions:

Add all ingredients to a slow cooker and cook on low until meatballs are warm in center.

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A Kind of White Trash Weight Watchers Recipe

As mentioned in an earlier post, as a kid there were certain things we were never allowed to eat: hot dogs, meatloaf, and sloppy Joe's...to name a few.

So in my college days, I sort of fell in love with some of this unsophisticated "white trash" food.  As it turns out, my mom was probably right not serving these foods, which are often high in fat and have all sorts of mystery ingredients.

But three years ago, on my first go with Weight Watchers, I discovered Turkey Sloppy Joe's, which made me feel like I was "cheating" on my diet, while actually being really low in points.

So, here's a white trash, low-in-points version of the turkey sloppy Joe, inspired by a Pillsbury commercial for the "Unsloppy Joe."  With a three-year old in the house, this recipe was a hit.  Plus, placing the Joe in a roll really helps control portions, and makes for a great work lunch the next day.

Lower Fat, Unsloppy Turkey Joes

Effort Meter (1 to 5): 2

Delicious Meter (1 to 5): 3.5
 
Serving Suggestion: Make with a large salad to complete the meal.

Weight Watcher Points - About 5 Weight Watcher Points per Joe (1/4C of Turkey - 2.5pts plus Crescent - 2.2pts plus cheese/tomatoes).

Ingredients:

1Lb Lean Ground Turkey
1Tube Reduced Fat Crescent Rolls
1Packet of Sloppy Joe Mix
1Can of Tomato Paste
Chopped Onion and Garlic (Optional)
Shredded Mozzarella Cheese 

Instructions:

1. Cook turkey until browned in a skillet.  Drain.
2. Add Sloppy Joe Mix, Tomato Paste and follow instructions on sloppy Joe packet.  Finish off by adding chopped onion and garlic, if desired.
3.  On a baking sheet, stretch out individual crescent rolls.
4. In each crescent, add about 1/4C of turkey Joe mix, top with a light sprinkle of cheese, and then wrap up crescent until sealed like a burrito. 
5. Cook according to crescent roll instructions.

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Two Killer Turkeyloaf Recipes for Those Who Hate Meatloaf

I HATE meatloaf.  But for some reason, trading out hamburger meat with ground turkey makes meatloaf yummy (and better for you!).

So here are two meatloaf-alternatives that are to die for, and very diet-friendly.  I encourage you to experiment using your favorite meatloaf recipe and trading out for turkey.  You may be surprised at how delicious it is.  Turkey takes on the flavor of whatever you bake it with, so the results are more delectable than beef.

Standard Turkey Loaf

Serving Suggestion: Serve with Rosemary Garlic Mashed Potatoes and Broccoli sauteed in olive oil and garlic salt.

Ingredients:

1 - 2lbs Ground Turkey
1 C Chopped Onion (give or take)
1 C Chopped Carrot (give or take)
3 Slices of Whole Wheat Bread Crumbs mixed with 1/4 C skim milk to soften
1/2C  Parmesan Cheese
1/4C Ketchup
2 Eggs
1 TSP Salt
1 TSP Seasoning Salt or Poultry Seasoning
1 TSP Garlic Salt

Instructions:

Preheat oven to 400. Combine ingredients into a bowl and mix well with hands.  Coat a meatloaf pan with oil (I also sometimes make individual portions using cupcake pans). Place meat mixture in pan  and pat down.  Bake for 60 - 70 minutes until center registers 160 degrees.

Southwest Turkey Loaf

Ingredients:

1/4 cup chopped onion
1 tablespoon vegetable oil
1 cup uncooked brown rice
1 tablespoon minced garlic
14-1/2 ounce can beef broth
15-ounce can black beans, rinsed and drained
2 pounds uncooked ground turkey
1 cup frozen or canned whole kernel corn, thawed or drained
1/2 cup bottled picante sauce (I didn't have this, but salsa or enchilada mix will work, too)
1/4 - 1/2 cup crushed tortilla chips
1 teaspoon taco seasoning
Shredded Mexican-style four cheese blend, chopped tomato, snipped fresh cilantro, sliced jalapeno pepper


Instructions: 

In a rice cooker, add oil, onions, rice, garlic, and beef broth. Cook until rice is tender. Stir in beans; set aside to cool slightly, about 20 minutes.

Preheat oven to 350 degrees F. Line a meatloaf pan baking with parchment paper; set aside. In a large bowl combine turkey, corn, picante sauce, crushed chips, and taco seasoning. Stir in rice mixture. In prepared baking pan lightly pat meat mixture to a 10x5-inch loaf. Bake for 1-1/4 to 1-1/2 hours, until an instant-read thermometer inserted near center of loaf registers 165 degrees F.

Let meat loaf stand 10 minutes. Sprinkle with cheese, tomato, cilantro, and/or sliced jalapeno.

7 Days of Thanksgiving Recipes - Herb-Roasted Turkey

Ok, so it's pretty hard to screw up a turkey, right?  I mean, isn't it 20+ pounds of poultry bliss no matter which way you cook it?  The answer is probably yes, but I choose this recipe from BHG just because the presentation looked amazing.  I guess I do judge books by their cover, but luckily it worked out for me this time.  The turkey was moist and delicious.  I only have three "lessons learned":

1. Thaw the turkey out more than 24 hours in advance when you buy a 23lb turkey so that you don't have to wait to cook it.
2. Use an apple (not an orange like I did--the Rhine has a weird flavor) to "cork" the butt of the turkey where you put the stuffing.  
3. I know you aren't suppose to stuff the bird with stuffing, but seriously, how good is stuffing from the bird?  Like anyone is counting calories at that point.  Reserve the fat-saving ideas for another day, but on Thanksgiving, just enjoy the damn stuffing from the bird!

Herb-Roasted Turkey 

Ingredients:

1 Whole fresh free-range turkey
4 tablespoons unsalted butter
15 fresh sage leaves
Sea salt and freshly ground black pepper
4 sprigs fresh rosemary
2 onions, quartered
1 apple, quartered
2 cups dry white wine
2 cups unfiltered apple juice


Instructions:

1. Rinse the turkey inside and out; remove giblets and neck from body and neck cavities.

2. Loosen skin of turkey breast. Place 2 Tbsp. butter and 4 sage leaves under the skin of each breast. Season turkey cavity and skin with salt and pepper. Place 2 rosemary sprigs, 1 onion, half the apple, and 4 sage leaves in breast cavity. Pour wine and apple juice in roasting pan; add remaining onion, apple, sage, and rosemary. Place turkey breast-side down in pan. Cover; refrigerated overnight.

3.  Remove turkey from refrigerator; let stand 1 hour at room temperature. Preheat oven to 350 degrees F. 

4. STUFF THE BIRD and then pull the skin over the cavity and seal shut with an apple.  

5. Skewer neck skin to back. Tuck drumsticks to tail using kitchen string. Tuck wing tips under the back.

6. Roast turkey, covered until it "pops," basting the juices frequently. Uncover the turkey for the last 10-30 minutes before it pops (check out this timetable for cooking and thawing instructions).

7. Remove turkey from oven; spoon pan drippings on roasted turkey. Transfer turkey to a cutting board (reserve pan drippings for making Gravy). Let turkey stand for 30 to 40 minutes before carving (temperature of turkey will continue to rise 5 to 10 degrees), and the meat will firm up for slicing.

A Very Merry Cranberry Thanksgiving Menu

I did it! I did it!  An entire Thanksgiving meal with not a burnt roll, soggy salad, or broken plate (however, two wine glasses and lever on the sink weren't so lucky).

We had a very quaint Thanksgiving dinner--just me, my husband, son, sister, mom, and dad.  Because it was a casual occasion, there was no set dinner time, which gave us the opportunity to take a leisurely walk down to Starbucks in the morning, snack on lettuce wraps and aspergras rolls in the afternoon, and have a 5pm (give or take a half hour) dinner.

I think the key to success for Thanksgiving dinner is:

• Know what's ok to make ahead (cranberry sauce, green bean casserole, dessert)
• Know what not to make ahead (turkey, salad, bread) and how to properly re-heat anything you do make ahead.
• Pre-cut anything you can't make ahead.
• Thaw your turkey early.
• Don't have too many unique flavors that compete with each other.
• Have a hungry audience so everything tastes good (i.e. lots of alcohol and don't serve lunch).

I will be sharing my favorite recipes from this meal with you over the course of the next week.  Just in time for Christmas!

The Menu:

Asparagus Roll-Ups
Lettuce Wraps
Blue Cheese, Walnut, and Cranberry Salad with Lemon Vinaigrette
Herb-Roasted Turkey
Mushroom Sausage Stuffing 
Rosemary Mashers with Gravy
Homemade Green Bean Casserole with Crispy Shallots (fan favorite)
Rhodes Rolls
Cranberries with Oranges
Sour Cream Cheesecake

I found that I didn't even have to put out the fine China.  My casual dinnerware matched the Harvest decor just fine!  But it was laughable that I actually had to think to remember what side the fork, knife, and glasses go on!

I placed fabric leaves under my recycled glass plates and added gold chargers (from the Dollar Tree) for a festive look.  I can't help but laugh every time I see a charger because it reminds me of this episode of "Cribs" where this basketball player was eating off a charger and was so happy he "found these really big plates).

The table (before we messed it up).

The food (before we ate it).  Dinner was comprised of Roasted Turkey with Herbs, Rosemary Mashed Potatoes and Gravy, Rhodes Dinner Rolls, Homemade Green Bean Casserole, Sage Sausage Stuffing with Mushrooms, and Cranberry-Orange Sauce.

Mmmmm.  My husband insisted on canned cranberries (which no one ate because the homemade ones were better), and my sister insisted on Stove Top (which no one made because the homemade smelled so much better).  The only thing not homemade was the dinner rolls, which were an accident because we forgot to put the homemade bread in the breadmaker.

The crowd-winning favorite was the Homemade Green Bean Cassorole with home-fried shallots and homemade Cream of Mushroom Soup (recipe to follow in another post).

For dessert, I made a Cheesecake using my father-in-law's recipe.  It was to die for! I used leftover cranberry sauce for the topping.

I also used a Silky Pumpkin Pie recipe, but it pretty much just tasted like Pumpkin Pie.  The Cheesecake was better.