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.

Refrigerator Fruit Jam with Chia Seeds

Fruit Jam

Adapted from: Ohsheglows.com

Ingredients

2 tablespoons Torani's syrup
(any flavor that will work with fruit choice)

1½ cups fruit
(blackberries, sliced strawberries, etc…)

1 tablespoon chia seeds

3 teaspoons powdered sugar

Instructions

In a small saucepan combine the Torani’s syrup with the washed fruit. Mush a little with a fork and stir to combine. Bring the mixture to a boil.

Boil a couple of minutes and then add the chia seeds. Turn the heat down a little and continue stirring as it bubbles for about 10 more minutes or until the jam is as thick as you would like it.

Remove from the heat and stir in the powdered sugar.

Place in an airtight container and store in the refrigerator for up to one week.

This recipe makes 10 tablespoons of jam.



Nutritional Information

(Information determined using Sparkpeople Recipe Calculator):

Serving Size 1 tablespoon

Number of servings per recipe: 10 tablespoons

Per 1 tablespoon serving:

Calories: 21

Fat: 0.4g

Carbohydrates: 4.7g

Fiber: 1.5g

Sugars 2.3g

Protein 0.3g

Weight Watchers PointsPlus: 1

This is so good on a piece of toasted Ezekiel bread (Thank you so much Mom!!!). Add some PB2 and it's a meal. 

Kill the snack attack with 1 PointPlus

This a favorite for that "I need something crunchy, a little bit salty and full of snacky flavor."

In the 70's as little kids we bought Lik-A-Stix at The snack bar in Kino Pool. This snack reminds me of that except the chalky solid sugar "stix" are sticks of celery and the sugary powder is replaced with powdered peanut butter.

Celery and PB2 Dipping Powder
12g PB2
160g celery sticks

Bell Plantation PB2 (powdered peanut butter)
2 tablespoons (12 grams): Fat 1.5g, Carbs 5g, Fiber 2g, Protein 5g and PointsPlus 1.

Celery
1 cup of sticks (160 grams): Fat .3g, Carbs 5.5, Fiber 2.6, Protein 1 and PointsPlus 0*

Snack total: PointsPlus 1

*WW deems veggies free and that's how I am counting these celery sticks but putting the nutritional information into the PointsPlus calculator actually the celery would come to PointsPlus 1. Ya, I don't think I my weight loss is going to be slowed by sneaky evil celery trick.