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Post by DebDoesWW on Apr 18, 2017 1:32:16 GMT
D'oh *eating on their own.
Thanks all!
Not sure if I am glad I missed the giraffe birth or not LOL afraid to google it now.
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Post by zazzles on Apr 18, 2017 1:45:35 GMT
Checking in for the evening edition.
Not much happened today. I went to my meeting this morning; gained, which didn't surprise me because I discontinued a drug that seemed to be causing me to lose.
The meeting topic was, essentially, "don't let a slip derail you." So I used the time productively to browse through some older WW cookbooks which I converted to PDF and have on my iPad. I found a recipe for Turkey Enchilada Casserole in the "Take Out Tonight" cookbook and decided to make that.
I just finished dinner and thought the recipe was good. It isn't a five-alarm recipe, which is good because I don't do a lot of spicy food. It was just right for me.
Now I have 7 servings to go!
Now I'm just chilling—literally, because the rains have returned yet again!
Turkey Enchilada Casserole ★★★★ Prep Time: 30 min | Cook Time: 25 | Servings: 8 servings | Difficulty: Medium
Ingredients:
2 teaspoons olive oil 1 pound ground skinless turkey breast 1 large onion, chopped 2 garlic cloves, minced 1/2 teaspoon salt 1 teaspoon dried oregano 1/4 teaspoon ground cumin 2 (10-ounce) cans enchilada sauce 1 (4-1/2-ounce) can chopped mild green chiles 1 teaspoon red-wine vinegar 1/4 cup chopped fresh cilantro 8 (6-inch) corn tortillas, halved 1 cup shredded reduced-fat cheddar cheese
Directions:
1. Preheat the oven to 375° F. Spray a 7 x 11-inch baking dish with nonstick spray; set aside.
2. Heat a large nonstick skillet over medium-high heat. Swirl in 1 teaspoon of the oil, then add the turkey, half of the onions, half of the garlic, and 1/4 teaspoon of the salt. Cook, breaking up the turkey with a wooden spoon until browned, about 8 minutes.
3. Meanwhile, heat a medium nonstick saucepan over medium heat. Swirl in the remaining 1 teaspoon oil, then add the remaining onions, garlic, 1/4 teaspoon salt, the oregano, and cumin. Cook, stirring occasionally, until well softened, about 8 minutes. Stir in the enchilada sauce, chiles, and vinegar; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended, about 10 minutes. Remove from the heat and stir in the cilantro.
4. Arrange one-third of the tortilla halves in an overlapping layer on the bottom of the dish. Spoon one-third of the turkey mixture over the top; top with one-third of the sauce and sprinkle with one-third of the cheddar. Repeat the layering twice. Cover the pan loosely with foil and bake 20 minutes. Remove the foil and bake 5 minutes longer or until the cheese is bubbly. Let stand 10 minutes before serving.
Notes: Here's a different take on the classic enchilada:The tortillas are halved and layered with sauce and cheese, like a lasagna. The dish can be assembled and refrigerated, unbaked, the night before. Let the casserole stand at room temperature for 30 minutes, then bake according to directions. If you don't have time to let it stand, pop the casserole in the oven while it's preheating and add an extra few minutes cooking time, if necessary.
Nutritional Info: SmartPoints: 6 PointsPlus: 5 POINTS: 4
Nutritional Information Calories: 218 Fat: 6 g; Sat. Fat: 2 g Cholesterol: 48 mg; Sodium: 588 mg Carbs: 20 g; Fiber: 2 g; Sugars: 4.5 Protein: 21 g Calcium: 168 mg
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Post by ksbruns on Apr 18, 2017 1:52:00 GMT
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Post by diva49 on Apr 18, 2017 3:20:39 GMT
Thanks, Kathy!
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Post by NatureLover on Apr 18, 2017 13:26:08 GMT
Mike - thank you! I'm making it for dinner tonight! How did you convert your WW cookbooks to pdf, did you scan each page?
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