faux foodie

Chicken Enchiladas
March 23, 2009, 2:18 am
Filed under: main course

This is a recipe I come back to again and again. I usually use whatever is in the fridge in the way of veggies. I like to add spinach. I also use whole wheat tortillas and can hardly tell they aren’t the tastier white ones!

* 16 ounce bottle or can enchilada sauce
* 6 low-fat or fat-free tortillas
* 2 or 3 small tomatoes, cut up (or salsa!)
* 2 cans refried beans
* 1/2 grated cheese (usually cheddar or a mixture)
* 1/2 cup low-fat sour cream
* 1/4 cup mushrooms
* Roasted Chicken (steaming chicken is my favorite way to do this, or to roast a chicken and use the leftovers in this for the 2nd night).

Heat oven to 400°.

Pour the can of enchilada sauce into a pie dish. Dip tortillas in the sauce to soften them.

On a cutting board, gently spread refried beans on one side of each tortilla. Add enough diced Roasted Chicken to cover the beans. Sprinkle with cheddar and Monterey Jack cheeses. Add mushrooms, spinach, and whatever else.

Roll up the tortillas and place seam-side down in a 9″ x 13″ baking dish.
Cover and bake for 25-30 minutes until hot and bubbly.

Lighter Chicken Potpie from Martha Stewart
March 23, 2009, 2:12 am
Filed under: main course

This is one of Heidi’s fave’s. If you wanted a more traditional pie, you could throw on a pre-made crust easily enough.

Serves 4
* 2 bone-in, skin-on chicken breast halves
* Coarse salt and ground pepper
* 3 tablespoons olive oil
* 4 carrots, sliced 1/4 inch thick
* 1 medium onion, finely chopped
* 1/4 teaspoon dried thyme leaves
* 1/4 cup all-purpose flour
* 2 1/2 cups low-fat (1%) milk
* 1 package (10 ounces) frozen peas, thawed
* 2 tablespoons fresh lemon juice
* 6 phyllo sheets (each 12 by 17 inches), thawed


1. Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
2. While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
3. Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
4. Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.

My Favorite Fish Salsa aka Guac!
March 23, 2009, 12:07 am
Filed under: Health, side dish

Ripe avocados, roma tomatoes, cilantro, lemon juice, salt, garlic, and lots of cilantro!

I usually use 4 avocados, and then add the other ingredients to taste. I adore putting this over baked tilapia. It has a lot of great flavor, vitamins, and healthy fats. I find it to be satisfying (as far as healthy things are concerned).