I am on a roll

I am not feeling too well today and I have a sick kid, the joys of mother-hood!

I was going to make something a little more challenging today but I really wanted Mexican so tonight's dinner Enchiladas. I wanted to make these on the lower calorie side since (as I have done for all of my life) I am watching what I am eating. I figure these have about 350 calories each. These are pretty easy to make but they do need to bake in the oven for about 35-40 minutes so they are not what I consider a 15 minute meal.

2 large green pepper julienned

1 large onion cut thinly into rings

1 chicken breast minced

Saute green pepper and onion in a little olive oil until it starts to brown, add the chicken cook until veggies are tender and chicken is cooked. Heat oven to 350.

Add 1 cup of Enchilada Sauce ( I used President's Choice Fajita sauce) and

1 can of refried beans ( I used refried Kidney beans, yes from a can!)

Mix together until heated thoroughly.

Set out 6 whole wheat tortilla shells

Divide mixture into 6 servings placing each in the middle of the tortilla.

Wrap tortillas and place in a 8X10 casserole dish.

Top with 1 cup of grated cheese and 1 jar of your favorite Salsa

Bake for 35-40 minutes, serves with a little cilantro sprinkled on top and sour cream on the side.

My husband said these were awsome! and he never lies.

I am back

I am sorry I have been away for so long I wasn't' sure if anyone actually missed me. Tonight just as I was going to eat Heidi called and said "hey what's with your blog" needless to say I felt a little bad so here I am. I am going to try really hard to keep this up. Tonight's dinner Cranberry Bean Minestrone complimentary of Chef Ramsay. I must say I was more than disappointed in this recipe. I started out this morning with a fresh chicken carcass boiled it for several hours, drained it and had myself 6 cups of fresh chicken broth, Chef Ramsay would be so proud! I have no idea what Cranberry Beans are so I substituted black beans my first of many substitutions.
Here is Chef Ramsay's recipe:

2 Tbsp of Olive Oil
2 Onions chopped and peeled
2 medium carrots
1 celery stalk
salt and pepper
2 Tbsp of tomato paste
1 Bay leaf
2 oz of Canadian Back Bacon
2 cans of Cranberry beans
5 oz of grape tomatoes halved.
4 cups of chicken stock
2 1/2 oz of broken spaghetti
Parmesan cheese

His soup tasted like dish water so here is my recipe:

2 Onions chopped and peeled
2 medium carrots
1 celery stalk
salt and peeper
2 pieced of organic bacon chopped finely
Saute in pan until slightly browned add 6 cups of chicken stock and chicken stripped from the bones
8-10 fresh tomatoes chopped, I pureed half in the food processor
1 Tbsp of basil
1 Tbsp of oregano
Salt and Pepper
1 1/2 cups of black beans
3/4 cup of pasta shells
Top with fresh Parmesan just before you serve.

I ended up with 6-7 servings of soup. A rich hardy soup perfect for a Fall day.