Chicken Enchilada Pasta

Make this Pinterest Recipe #2 - tried and approved. (See, I am doing more than just look!) The recipe came from Pearls, Handcuffs, and Happy Hour (how hysterical is that?). I tweaked it ever so slightly - leaving out the pepper because I didn't have one, adding a can of kidney beans, and using the whole can of enchilada sauce - and ooooh, it was tasty! Super filling, too, especially since I used whole-wheat pasta. I also used a reduced-fat sour cream without any problem. You could try low-fat cheese, but it probably won't melt as well. I might give it a go next time, though. This is not the spiciest dish I've ever had, but you could use chipotle chili powder or cayenne to crank up the heat a notch or two.

For the record, this stuff makes a ton, but it sure is good!

Chicken Enchilada Pasta

2 tbsp canola oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 tbsp cumin
2 tbsp chili powder
2-3 chicken breasts, cooked and shredded
1 10-oz can red enchilada sauce
2 10-oz cans green enchilada sauce
1 15-oz can beans, rinsed & drained (your choice - I used kidney but black or pinto would work too)
2 c shredded cheese (I used a Mexican blend)
1 c sour cream
16 oz penne
tomatoes, sour cream, avocado, and/or green onion for garnish

Cook penne according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Cook onions in hot oil until nearly translucent. Add garlic and bell pepper; continue cooking until tender. Stir in cumin, chili powder, chicken, enchilada sauce, and beans. Bring just to a boil and stir in cheese until melted. Remove from heat and stir in sour cream. Add pasta. Garnish as desired.

Serves: at least 6, maybe 8.

Taco Stuffed Peppers

I needed a freezer-friendly recipe for a friend who'd just had a baby, and amazingly, I didn't have a single dish that fit that bill for the hot summertime. Everything I freeze is what I consider a winter dish - soups, chilis, etc. After a little digging, I finally settled on stuffed peppers, but I knew I didn't want to make the standard tomato soup version. I lumped together ideas from several different recipes and came up with this version. The picture only shows four peppers - I could have easily filled six. I had a little leftover filling, and it was wonderful on baked potatoes.

Taco Stuffed Peppers

6 bell peppers, any color
1 lb. ground beef
1 small onion, chopped
1/2 c. cooked rice
3/4 c. salsa or picante sauce
1/2 packet taco seasoning
1/2 c. shredded Mexican blend cheese

Preheat oven to 350. In a large skillet, brown beef and onion. Meanwhile, cut tops off peppers and scoop out seeds and membranes. Rinse thoroughly and drop in boiling water for no longer than two minutes. Remove with tongs and set upside-down to drain.

Once beef is cooked, drain excess fat. Stir in rice, salsa, taco seasoning, and cheese. Spoon into peppers. (If desired, top with extra cheese.). Place peppers in a cake pan lined with foil. Bake for 35 minutes. If tops are becoming too brown, lightly cover with foil.

Once cooled, these can be frozen. Wrap individually in foil or freezer paper. To reheat, microwave on high for 5 minutes, or bake 30 minutes at 425.

Serves 6.

Joyce's Cheese Dip

This recipe came from the sweet wife of one of Dad's coworkers. It is so good. Although the recipe calls for 8 oz of Velveeta, I typically use a whole pound. Sometimes, if I really want to crank up the heat, I'll use Mexican Velveeta. I've also combined half sausage and half ground beef, because it was what I had on hand. Either way, you can't go wrong. It makes a lot, but can be transferred to a 3-qt Crock-Pot pretty easily if you need to transport it.

Joyce's Cheese Dip

1 1/2 lb. sausage
1/2 onion, chopped
3/4 stick butter
4 tbsp flour
3/4 tsp paprika
3/4 tsp cumin
1/2 tsp garlic powder

1 Tbsp ketchup
2 c milk
1 -oz can Ro-Tel
8-16 oz. Velveeta, cubed

In a large skillet, brown sausage and onion. Drain and set aside. In a large saucepan over medium heat, melt butter. Whisk in flour until smooth. Add paprika, cumin, garlic powder, and ketchup. Stir until smooth. Slowly pour in milk, stirring constantly. Add Ro-Tel and sausage/onion mixture. Stirring constantly, heat through. Add cheese and stir until melted. Serve with tortilla chips or Fritos.

Southwestern Chicken & Bean Salad

Here's another Weight Watchers recipe. Even though the ingredients are very similar to the previous recipe, it has a totally different flavor. This makes them perfect to cook at the same time, especially for weekend cooking. It also keeps well in the fridge.

2 medium scallions, chopped
1/2 medium sweet red pepper, chopped
1/2 medium green bell pepper, chopped
15 oz canned black beans, rinsed & drained
1/2 c. frozen corn, thawed
2 tbsp fresh lime juice
1 tbsp olive oil
8 oz cooked chicken breast (skinless), diced
2 tbsp. reduced-sodium taco seasoning
4 tbsp fresh chopped cilantro (or 2 tsp dried)
4 tbsp. fat-free sour cream

Combine scallions, peppers, beans corn, and chicken in a large bowl; toss until well mixed.

In a small bowl, combine lime juice, oil, taco seasoning, and cilantro. Add to chicken mixture; toss to mix well. Top with sour cream and serve.

Serves 4 (1 1/2 c. salad + 1 tbsp sour cream per serving)
WW points: 5

Tangy Mexican Couscous

I love it when an experiment goes well. I've had a ton of couscous (special ordered from my Weight Watchers days), so I am frequently looking for ways to use it. This is a simple, healthy, and tasty dish. Feel free to adjust spices as desired - I'm the kind who never measures spices. Add black beans for even more nutrients. You can use any veggies you like, and if you prefer a more muted lime flavor, reduce the lime juice to 1/4 c. and increase the water to 1 cup.

Tangy Mexican Couscous

1 red bell pepper
1 yellow bell pepper
1 onion
1 zucchini
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. cilantro
1/2 tsp. oregano
salt & pepper to taste
1 tbsp. olive oil
3/4 c. water
1/2 c. lime juice
1 c. couscous
1 carton cherry tomatoes, quartered

Dice vegetables into 1-inch pieces. In a bowl, toss with spices and olive oil. Spread on a baking sheet lined with foil and bake for 25 minutes at 400 degrees.

When vegetables are nearly done, bring water to a boil in a medium saucepan. When boiling, add lime juice and couscous. Cover and let sit for 5 minutes.

Add tomatoes to a large bowl and toss with cooked veggies. With a fork, fluff couscous and mix with vegetables. Serves 4.