Category Archives: Quick

Creamy Cilantro-Lime Salad Dressing

By | Fast, Healthy, mexican, Quick, Salad, Salad Dressing | No Comments

This makes about a 3/4 cup of dressing.  We doubled the recipe and had plenty for four large salads and some leftovers. There are many of these recipes floating around out there. I really don’t like mayonnaise, wait, I hate it! so I needed a recipe that didn’t contain it. The results were a creamy, limey, cilantro goodness. A must try! This Cilantro Lime Salad Dressing will not disappoint. What you need: 1 cup of loosely packed, roughly chopped, cilantro (with stems removed) 1/2 cup plain Greek yogurt 3 Tbsp sour cream 3 Tbsp fresh lime juice (about 1 small lime) 1-2 cloves of garlic 1/4 cup of olive oil 1.5 tsp white vinegar 1/8 tsp salt What you do: Put all of the ingredients in a blender or food processor and pulse until smooth.  

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500 Calorie Enchiladas

By | Chicken, Dinner, easy, Healthy, mexican, Quick | No Comments

 I found this recipe in Cooking Light magazine. I was skeptical about how they would taste, being 500 calories (serving: 2 enchiladas) but, the ingredients seemed pretty straight forward, so I tried it. They were delicious!! My husband even liked them, and his didn’t contain and cheese. I liked this recipe because I had everything on hand in my pantry or refrigerator. What you need: 1 pound boneless, skinless, chicken breast 1 TBS chili powder 1-15oz can black beans (low sodium) rinsed and drained 1 cup frozen corn 1 cup salsa 8-8inch whole-wheat tortillas 1/2 cup shredded cheddar cheese (reduced fat) What you do: Preheat oven to 375 degrees. Cut chicken into small pieces. Place in a large pan, sprinkle with chili powder and cover with 1/2 cup of water. Bring to a boil, reduce heat to medium-low and simmer for 10 minutes. Chicken should be white in the middle….

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The Best Casserole Ever!

The Best Casserole Ever!

By | Beef, Casserole, Dinner, easy, Fast, mexican, Quick, Sunday Dinners | No Comments

Enchilada Casserole This casserole is the best ever! It is delicious and super versatile  The recipe below feeds 4-6, but it can easily be cut in half or double. You can easily omit ingredients or add more in and it has always been delicious. You can eat it as a taco salad, or you can do what we do and pair it with Fritos scoops corn chips and eat it more like a dip. I have used tortilla chips as well, and that was yummy too. It really is just a dump it in and good it kind of thing. I know that the picture is gross looking, What you need: 1 large can red enchilada sauce  (or 2 small cans) 2 can black beans, drained 1 cup frozen corn (I use sweet white corn) 1 small can diced green chilies, rinsed and drained 1 cup cheese (I did the Colby/Monterrey jack blend) 1/2 pound of…

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