Sunday, February 04, 2007

Healthy Cheese Enchiladas

This is great meal, and is vegetarian to boot! Who knew that enchiladas could be made healthier and still taste good!

10 oz. chopped frozen spinach, thawed and drained
15 oz. part-skim ricotta cheese
1/2 cup part skim mozzarella cheese, shredded
1/4 cup onion, finely chopped
1 TBS dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 cloves garlic, minced
8 medium whole wheat tortillas, low fat
1/2 cup salsa (I use Rojo's Fire Roasted, it's divine!)
1 cup shredded reduced fat Mexican cheese


Preheat oven to 400 degrees. Coat a 13x11 pan with cooking spray

Combine spinach, ricotta, mozzarella, onion, oregano, garlic, salt and pepper in a large bowl; mix well. Spoon 1/4 cup of spinach mixture onto center of each tortilla. Roll up tortillas, fold in ends and place side by side in prepared baking pan. Spoon salsa over tortillas and sprinkle with Mexican cheese.

Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes, or until cheese is golden.

Serves 8

White Bean & Ground Turkey Chili

I am not a fan of chili with beans, usually. Probably because I detest kidney beans. I made this for Super Bowl Sunday, so my family could graze all day. It was gone in a matter of minutes! I will be doubling this next time. We really enjoyed this healthier chili.

2 lb. ground turkey
1 lg. onion, finely chopped
3 medium cloves of garlic, minced
3 cans of vegetable broth (I used Swanson's)
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
30 oz. canned white beans, drained and rinsed
3 TBS fresh lime juice
1/4 cup cilantro, fresh, coarsely chopped


Cook the turkey, onion, and garlic in a large skillet over medium heat, for about 10 minutes or until done. Drain off any fat

Add turkey and remaining ingredients to a large pot or slow cooker. If cooking on the stove, bring to a rolling boil; lower heat and simmer for 30 minutes. In a slow cooker, cook on low for 4 hours.

1 cup per serving.