Enchilada Sauce

Guilt free and seriously a delicious choice!

Chicken Enchilada Soup option shown

This recipe uses canned Enchilada Sauce and kicks it up a notch with a the yumminess of pumpkin.

Ingredients:

¼ cup water
½ cup celery, diced small
1 clove garlic, diced small
½ onion, diced small
½ green bell pepper, diced small
1½ cups canned 100% pure pumpkin puree (not pumpkin pie mix)
1 can (4 ounces)diced green chilies (do not drain)
1 can (20 ounces) Rosarita Red Enchilada Sauce
1 Tablespoon Ground Chipotle Chili Pepper

Instructions:
Place the water, celery, garlic, onion and bell pepper in a large stockpot on medium-high.

Cook, stirring occasionally until the vegetables are tender and reduced and the water is gone.

Add the pumpkin puree, green chilies and enchilada sauce. Stir occasionally until all is heated through. Add the chili pepper to taste.

This is a great way to get fiber and veggies. There is not a hint of pumpkin in the way it looks, tastes or smells. The texture is a thick sauce.

This recipe makes 9 - ½ cup servings.

Each ½ cup sauce = 1 PointsPlus.

Option:

Enchilada Soup (Additional PointsPlus will apply):

For each ½ cup sauce add ½ cup fat-free chicken broth, one ounce of chicken (grilled boneless and skinless) and ¼ cup of frozen corn. Top with shredded cheese and tortilla strips if desired.

This sauce also freezes well.

Asian Lettuce Wraps

Our version of the yumminess from Pei Wei

Ingredients
1 lb minced chicken (raw or minced cooked chicken)
1 bunch green onions, thinly sliced
2 teaspoons minced garlic
2 cups shredded carrots
6 tablespoons Hoisin sauce
3 tablespoons soy sauce
2 teaspoons sesame oil
½ teaspoon hot chili paste (or hot and sweet chili paste)
1 small head green cabbage*
2 small heads iceberg lettuce

Instructions
Wash and finely shred cabbage.*
Wash and cut the iceberg lettuce to make the leaves resemble little bowls.
Pat dry and chill Heat a fry pan over medium-high heat.
Cook the chicken, green onions and garlic for 5 to 7 minutes, or until browned.
Add the shredded carrots, Hoisin sauce and soy sauce.
Stir frequently until thoroughly heated.
Remove from heat and stir in the sesame oil and chili paste.
Serve by spooning a thin layer of cabbage shreds into each lettuce leaf.
Top the cabbage with the minced chicken mixture.
Serve with sides of soy sauce, Hoisin sauce or chili sauce as desired.
Wrap the filling up in the lettuce leaf. Enjoy.

*Prepare white rice can be added to or substituted for the cabbage.

Makes 8 servings

Nutritional Information (without lettuce, cabbage or rice)

1 serving: 1/2 cup (92 grams): Calories 117.6, Fat 2.3g, Carbohydrates 9.3g, Fiber 1.3g, Protein 14.4g and PointsPlus 3

Turkey, Bean and Veggie Chili

This is the WW recipe Devy changed up a bit. She entered it in McKesson's chili contest and won “Best Overall”. It really is that good, even picky TanMan liked it. The only problem is all of the sodium in the canned ingredients. I want to alter it using dried beans for the kidney and black beans and home canned pinto beans for the fat-free refried beans.

I will repost once I alter it.

Turkey, Bean and Vegetable Chili

Ingredients
3 sprays cooking spray
2 pounds 93% fat-free ground turkey breast

1 medium onion, chopped

1 bunch green onions, chopped all of the white and green parts
2 large (230 grams total) uncooked carrots, chopped
4 ribs medium (200 grams total) uncooked celery, chopped

2 large (180 grams total) bell peppers, chopped (1 yellow, 1 red OR frozen pepper strips, chopped)

4 cloves garlic, minced
2 Tbsp chili powder
2 Tbsp paprika
2 tsp dried oregano
1 tsp table salt

1 Tbsp ground cumin
1 tsp cayenne pepper, optional
31oz canned kidney beans, rinsed and drained

31 oz canned black beans

60 oz canned diced tomatoes

4oz canned diced green chilies
30oz canned fat-free canned refried beans
60oz canned fat-free, chicken broth

Instructions
Coat a large fry pan with cooking spray; set over medium-high heat.

Brown turkey, breaking up meat with a wooden spoon as it cooks, about 10 minutes.
Drain and set aside.
Coat a large pot with cooking spray; set over medium heat.
Cook onions, stirring occasionally, until soft but not browned, about 5 minutes.
Add carrots, celery, peppers and garlic; cook, stirring occasionally, for 5 minutes.
Transfer to a large crock-pot.
Stir in remaining ingredients and cook in crock pot for 5-8 hours depending on low-high setting.

Yields 24 servings 8 ounces each. PointsPlus 4

Before all of the chicken broth was added. See how veggie-ful it is?

We ate it with Krusteaz Fat-Free honey cornbread. 1 package was suppose to serve 12, since we had a big crowd I made two boxes. I made them in foil muffin liners and made 30 instead of 24. They were a nice size and because I stretched the serving size they were only PointsPlus 2 each.

Chicken "Noodles" and Sauce

Seriously Yummy, this reminds me of the Lipton or Knorr pouches that make pasta in a buttery chicken flavored sauce. We always add grilled chicken for a quick meal. Without the chicken and butter required those meals came came in at 5 PointsPlus per servomg and didn't satisfy my hunger for long.

This makeover is just as good and I feel full for hours after eating it. My new thing is shredded zucchini in place of noodles. Heated in the microwave for just a minute they have the mouth feel of al dente pasta without all the carbs.



Chicken "Noodles" and Sauce
1 large Zucchini
95 grams Chicken - Boneless Breast (Grilled without skin or bone)
1/2 teaspoon Diamond Chicken Base
1 wedge Laughing Cow Light Creamy Swiss

Wash and cut the ends off the zucchini.

Cube the grilled chicken.

Shred the zucchini in the Cuisinart and microwave it for 1 minute.

When the time is up, heat the chicken for about 45 seconds.

While the chicken is in the microwave, and the zucchini is still quite hot, mix the laughing cow wedge and chicken base into the zucchini. They will melt in and make a yummy sauce.

Stir in the heated chicken and serve immediately.

Zucchini
1 large (approximately 12 ounces): Fat,.6g, Carbs 11.4g, Fiber 3.7g, Protein 4.1 and PointsPlus 0*

Chicken - Boneless Breast (Grilled without skin or bone)
80 grams: Fat 1.5g, Carbs 2g, Fiber 0g, Protein 19.2 and PointsPlus 2.

Diamond Chicken Base
1/2 teaspoon (3 grams): Fat .3g, Carbs 1g, Fiber 0g, Protein .5g and PointsPlus 0.

Laughing Cow Light Creamy Swiss
1 wedge (21g): Fat 1.5, Carbss 1g, Fiber 0, Protein 2g and PointsPlus 1.

Entire Meal: PointsPlus 3

*WW deems veggies free and that's how I am counting this shredded zucchini. Entering the nutritional information into the PointsPlus calculator shows the zucchini at a PointsPlus vaule of 1. I didn't get fat on zucchini, I'm not counting it.