Salsa Verde

Homemade Salsa Verde


Tomatillos (about 6)
garlic (about 2 cloves)
jalapeno pepper (1-2)
1 lime
Corn oil
cilantro (optional)

Roast tomatillos, jalapeno, garlic in over under broiler about 7-10 minutes

or

I use a pampered chef micro cooker instead of roasting. I wash and place items in the cooker, I poke holes in the tomatillos and add salt to taste and cook in the microwave for 8 minutes on high.

Put everything in a food processor with about a tablespoon of corn oil and blend.

Taco Ring!

Taco Ring - thanks goes to Nikki Barcelona.

Two cans of Crescent Rolls
Two lbs of ground beef
chopped onion
2 packs of taco seasoning
Cheese of choice (I used fiesta blend)
lettuce
tomatoes or salsa (I used homemade chunky blackbean and corn salsa) (see below for recipe)

Brown beef with onions and taco seasoning
Layer crescent rolls in a circular sunburst pattern
Pour ground beef in the middle
Cover with cheese
wrap the crescents over the top and press in the middle
Bake 350 for 13-15 minutes
Top with lettuce and salsa

Chunky Black Bean Salsa

Chunky Black Bean Salsa - courtesy of Amanda. Thanks!


4 cups chopped vine-ripe tomatoes or 2 cans of petite diced tomatoes
2 cups dried black beans, cooked in salted water until tender or 1 can of black beans, rinsed and drained
1 can of corn, drained
1 cup small diced red onions
1/2 finely diced bell pepper
1 jalapeno finely chopped w/seeds
1/2 cup chopped cilantro
3 cloves chopped garlic
Salt & Pepper
Liime juice to taste
1 tablespoon extra-virgin olive oil

Cheesy Chicken Enchiladas (low carb)

Cheesy Chicken Enchiladas

Ingredients:

1lb boneless/skinless chicken breasts
1 packet of taco seasoning
1 can of Cream of Chicken soup
1 16 oz. container of light sour cream
1 can rotel tomatos w/chilies (mild)
1 can of enchilada sauce (mild)
1 8 oz.package of light cream cheese
1 package of shredded cheddar jack Mexican blend cheese
1 package of Mission carb balance whole wheat flour tortillas

Directions:

Pre-heat oven to 350

Dice uncooked chicken breast and place in a baggie with 1packet of taco seasoning. Shake and mix well and set aside.

In a large bowl, mix together cream of chicken soup, sour cream, rotel, cream cheese, ½ can of enchilada sauce, and ½ package of cheddar jack Mexican blend cheese. Set aside 1 ½ cup of mixture.

In a skillet, cook the diced chicken breast in olive oil until just cooked (do not overcook). Add chicken to filling mixture.
In a 9x13 baking dish, pour ½ can of enchilada sauce to cover the bottom of the dish.

Spoon mixture onto tortillas and roll up enchilada style, placing each enchilada into the baking dish, seam-side down.

Tightly place enchiladas side by side until the dish is full (about 6-8 enchiladas)

Cover the top with the remaining 1 ½ cup of filling mixture.

Use the remaining ½ package of cheese to sprinkle over the top and cover with aluminum foil.

Bake covered at 350 for 35-40 minutes.

Uncover mixture and bake for an additional 10 minutes uncovered or until cheese is melted.