Dinner with Friends–Skinny Enchiladas

Our dinner guest came over last week and we had a yummy Enchilada.  I found this skinny Turkey and Black Bean Enchiladas of course on Pinterest but it is one of my favorite sites as you know Skinny Taste.

This recipe was really simple to make and even the kids enjoyed eating it.

Turkey and Black Bean Enchiladas
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada • Points: 5 pts • Points+: 7 pts
Calories: 278.7 • Fat: 8.7g • Protein: 27.0 g • Carb: 35.6 g • Fiber: 15.1 g
Ingredients:

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

For the Enchilada Sauce:

• 2 garlic cloves, minced
• 1-2 tbsp chipotle chilies in adobo sauce
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 3/4 cup fat free chicken broth
• kosher salt and fresh pepper to taste

(I skipped the chipotle chilies)

Directions:
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. (Extra points) Makes 8 enchiladas.

Happy Friday!  I will be helping at Cole’s school that is hosting an Olympics at a normal military base.  I hope to get home early and maybe put my feet up.  Have a wonderful weekend!

Tuesday Friends with Full Bellies

Last week was a Mexican meal week, I didn’t realize that while I was making my meal plan for the week. This was super yummy and I can’t believe how easy! This Bubble-Up Enchiladas were a hit even my friends son that is a picky eater.

Then for dessert I made a Apple Oatmeal Crisp, that was easy and way to yummy!

So what is on your menu tonight?

Tempt My Tummy Tuesday ~ Hamburger Rice Skillet (2 Ways)

My girl Heidi posted a wonderful recipe that I had to make for the boys, yes we added corn per Caden's instance :). This was super easy and made such a big batch that I had left overs for a Round 2 Recipe (Thank you Sandra Lee for the idea). Cole loved this one so much he asked for it to be his warm up the next day for school. He even had it when he came home from school snack! Yup it was yummy!

HAMBURGER RICE SKILLET by Heidi @ Tried-and-True cooking with Heidi.

HAMBURGER RICE SKILLET

HAMBURGER RICE SKILLET
1/2 to 1 pound ground beef or ground turkey
1 onion, diced
2 cups cooked rice (leftover)
8 ounce can tomato sauce, or 1 cup chopped tomatoes (canned or fresh)
1/2 cup water
Salt and Pepper to taste
1/2 cup shredded cheese

Brown and drain ground beef with onion. Add rice, tomato, water, salt and pepper. Mix up, breaking the rice into small pieces if it clumps. Cover the skillet and simmer for 10 minutes. Add a little more water if necessary. Sprinkle the cheese over top and serve.

ALEXIS NOTES: Added in the corn and I used brown rice.

I then made enchilada's with the left over's, super yummy and easy! Enchilada sauce, cheese and whole wheat tortillas.