Butternut Squash Black Bean Burritos

Butternut Squash Black Bean Burritos
Recipe Inspired by One Heatlhy Apple and Dinners for a Year and Beyond
Makes 4 Servings

1/2 pound ground turkey
1 tsp olive oil
salt, pepper and paprika to taste
1 4 oz. can green chiles
2 oz. Cabot 75% reduced fat cheddar cheese, shredded
1 cup cooked butternut squash
1/2 can black beans
1 batch homemade enchilada sauce (add 1 can tomato paste; ¾ cup water; 1 ½ tsp cumin, ¼ tsp chili powder to  a small sauce pan over medium heat; whisk together for 1 minute; Add in 1 14 oz. can vegetable stock and ½ tsp kosher salt; Bring to a boil. Reduce heat and simmer for 5 minutes)
4 large tortillas
Cilantro to garnish (optional)

Brown turkey in a skillet with olive oil, salt, pepper and paprika, and set to the side. Mix cooked turkey with chiles, shredded cheese, butternut squash and black beans in a bowl. Pour a layer of enchilada sauce at the bottom of your baking dish. Stuff each tortilla with 1/4 of the stuffing and roll up; repeat until finished. Pour remaining enchilada sauce on top and sprinkle with cheese. Cover with foil and bake at 350 for 15 minutes. Remove foil and bake for 15 minutes or until cheese is melted and browned. Garnish with cilantro and serve.

Nutritional Information: 397 calories, 56 carbs, 9 fat grams and 25 protein grams.

Review: I find these amazing. Not going to lie – the sauce absolutely makes them. Typically I’m not a big fan of ground turkey, so to be able to ‘mask’ it in this soft tortilla and yummy sauce is wonderful! The beans went really well with the squah, and like always, the squash made this super filling. It reheated very well, and is a winner with us. Definitely make this your own – try other squash or veggies, try chicken or beef – it’s easy to mix this one up and make it your favorite. Just make the sauce and you’ll be fine!

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Adapted from Mom of 5

Makes 4 Servings

Sauce:
1 can fat-free cream of chicken soup
1/2 cup fat-free sour cream
1/2 tsp salt
1 (4 oz) can diced green chilies
1 pound chicken, cooked and shredded

Other ingredients:
12 mission corn tortillas
1 (10 oz) can green enchilada sauce
1/2 cup fat-free grated cheese (60 grams)

1/2 cup 75% reduced fat Cabot cheese (60 grams)

Fresh cilantro (optional topping)

Spray a 9x13 pan with cooking spray. Drizzle ¼ to 1/3 of enchilada sauce on bottom, spreading with a spoon. Stack tortillas on a clean kitchen towel, wrap them up and microwave them for 30 - 60 seconds until soft. Spread sauce across center of each tortilla. Roll each tortilla and place seam-side down in sauce in baking dish. Pour remaining enchilada sauce over the top. Sprinkle with cheese, cover with foil and bake at 350 for 15 minutes. Remove foil and bake for 15 more minutes until bubbly.

Nutritional Information: 437 calories, 47 carbs, 8 fat grams and 40 protein grams.

Review: November 2010 Notes: Loved it! Super creamy and very filling. I will say that I’d rather mix less fat-free cheese and “reduced fat” so that it will melt better (for looks!), but other than that I’d make it as is next time! I'll update the calories when I fix this. :) February 2011 Notes: FIXED! I changed it up, made it look more 'melty' and removed the 2 tsp of oil so the calories, carbs and fat grams actually went down - i'm really happy with the new recipe - even topped it with fresh cilantro!

Skillet Chili Mac with Corn

Skillet Chili Mac with Corn

Recipe adapted from Mel’s Kitchen Café

Makes 6 Servings

1 tbsp canola oil
1 pound 96/4 ground beef
1 onion, minced
3/4 tablespoon chili powder
1/2 tablespoon ground coriander
1/2 teaspoon salt
1 tbsp minced garlic
1 tbsp light brown sugar
1 14-oz. can tomato sauce
2 cups water
8 ounces elbow macaroni
1 11-oz. can corn, drained
1 4.5-oz can chopped green chiles
2 tbsp fresh cilantro, chopped
3 oz. Cabot 75% cheddar cheese, grated

Heat oil in a 12-inch non-stick skillet over medium heat. Add beef, onion, chili powder, coriander and salt. Cook beef until it is no longer pink. Drain any excess fat or grease. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer until macaroni is tender, about 10-12 minutes. Stir in corn, green chiles and cilantro and sprinkle cheese over the top. Cover and let it sit off the heat until the cheese melts, about 2 minutes.

Nutritional Information: 357 calories, 43 carbs, 8 fat grams and 27 protein grams.

Review: Wonderful! I liked that it's lower calorie but still filling, and the macaroni came out great. I love recipes that cook the macaroni for me - nice! I will say that I had to add a bit of salt to mine, and next time I might add some hot sauce to the mix to give it a little more heat. It had flavor, but I like mine a bit more spicy. Regardless, this one was a winner, and I love that it makes 6 servings and only takes 25 minutes tops, including prep!

In the skillet!

Creamy White Chili

Creamy White Chili
Recipe adapted from My Kitchen Café
Makes 6 Servings

20 oz. boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup onion, diced
1 ½ teaspoons garlic powder
1 tbsp olive oil
2 15.5-oz. cansGreat Northern Beans, rinsed and drained
1 14.5-oz. can chicken broth
1 4-oz. can chopped green chilies 1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup fat-free sour cream
1/2 cup whipping cream
Optional: fresh cilantro for garnish

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately.

Nutritional Information: 384 calories, 27 carbs, 15 fat grams and 29 protein grams.

Review: Wow. The sour cream + whipping cream base really make this soup taste sinful. The can of green chiles adds a nice kick, but it's mild (add a second can for even more!). There is nothing I would do different. The serving may not look huge but it packs a lot of protein with the chicken and beans and kept me full for hours. Austin, Teresa and Forrest agree that this soup is a winner! Austin likes his with a piece of toast.

Taco Pasta

Adapted from Lynn’s Kitchen Adventures
Taco Pasta
4 Servings

1 pound 96/4 ground beef, cooked in taco seasoning
1 15-oz can tomato sauce
1 8-oz package small pasta of your choice, cooked per package instructions
1 4-oz can diced green chiles
1 cup fat-free shredded cheddar cheese

In a large bowl, mix pasta, beef, tomato sauce, green chilies and half of cheese. Place in a square baking dish sprayed with cooking spray. Top with remaining cheese. Cover in foil. Bake at 350 for 20 minutes. Remove foil; bake for 10 minutes.

Nutritional Information: 451 calories, 56 carbs, 5 fat grams and 39 protein grams.

Review: Yummy, yum! I had never thought to do a mexican-inspired pasta! It was spicy (thank you green chiles!) and had lots of flavor. It was also really filling and reheated well - definitely going to make this again. Austin loved it too - maybe even more than me!

Green Salsa Chimichangas

Green Salsa Chimichangas

Makes 4 Servings

10 oz. chicken, cooked and shredded
4 oz. 75% reduced fat cabot, grated
½ cup chopped green onions
1 tsp oregano
½ tsp cumin
2 tsp minced garlic
¼ cup fat free sour cream, divided
2 (4.5-oz.) can chopped green chilies, drained
400 grams fat-free refried beans, divided
4 burrito size flour tortillas
Cooking Spray
¼ cup bottled green salsa

Preheat oven to 500 degrees. Combine first 9 ingredients; toss well. Spread beans down center of each tortilla, then top with chicken mixture. Roll up and place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Nutritional Information: 452 calories, 53 carbs, 8 fat grams and 36 protein grams.

Review: This one is a family favorite. It tastes SO bad for you and is SO filling, but yet the calories aren't that bad. I like the crispiness too, definitely covers my Mexican food cravings.

Chicken Tamale Casserole

Chicken Tamale Casserole
Makes 6 Servings
Adapted from Cooking Light

1 cup Cabot 75% cheese, grated and divided
1/3 cup fat-free milk
1 egg
1 tsp ground cumin
1/8 tsp ground red pepper
1 14 3/4-ounce can cream-style corn
1 8.5-ounce box corn muffin mix (Jiffy)
1 4-ounce can chopped green chiles, drained
Cooking spray
1 10-ounce can red enchilada sauce
24 oz. shredded cooked chicken breast
1/2 cup fat-free sour cream

Preheat oven to 400. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.

Nutritional Information: 400 calories, 40 carbs, 10 fat grams and 36 protein grams.

Review: A-mazing! Great portion size, nice flavor, love the zing in the 'cornbread' layer mixed with the cold of the sour cream topping. This is a really great dish - looking forward to making this again. Austin said it may be a favorite - the green chiles really do give it a nice zing!

Bajio Tacos

Adapted from Real Mom Kitchen

Bajio Tacos
Makes 4 Servings

1 pound chicken
1/2 cup green salsa
1 Tbsp cumin
16 tsp brown sugar
1 4 oz. can diced green chilies
6 oz. diet sprite
1 tsp canola oil (for frying tortillas)
8 Ole corn tortillas
12 cherry tomatoes, diced, divided into 12 servings
60 grams Kraft natural Swiss/Cheddar/Parmesan blend, divided into 4 servings

1 tbsp corn starch; 2 tbsp cold waterCombine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a cornstarch mixed in water. Serve with tortillas, cheese, tomatoes and any other taco fixings.

Nutritional Information per serving: 418 calories, 52 carbs, 6 fat grams and 34 protein grams.

Review: It was SO good! If you're looking for more traditional tacos, don't look here, but if you want something different with a distinct flavor, try these!