Foods, Uncategorized

SIMPLE CHICKEN ENCHILADAS RECIPE

SIMPLE CHICKEN ENCHILADAS RECIPE

SIMPLE CHICKEN ENCHILADAS RECIPE

 

INGREDIENTS

1 can (10 ounces) enchilada sauce, divided

4 ounces cream cheese, cubed

1-1/2 cups salsa

2 cups cubed cooked chicken

1 can (15 ounces) pinto beans, rinsed and drained

1 can (4 ounces) chopped green chilies

10 flour tortillas (6 inches)

1 cup shredded Mexican cheese blend

Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional

 

DIRECTIONS

Spoon 1/2 cup enchilada sauce into a greased 13×9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans and chilies.

Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.

Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.

 

Health and Wellness Associates

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312-972-9355 (WELL)

healthwellnessassociated@gmail.com

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Foods, Uncategorized

SPICY BEEF & PEPPER STIR-FRY RECIPE

SPICY BEEF & PEPPER STIR-FRY RECIPE

SPICY BEEF & PEPPER STIR-FRY RECIPE

 

INGREDIENTS

1 pound beef top sirloin steak, cut into thin strips

1 tablespoon minced fresh gingerroot

3 garlic cloves, minced, divided

1/4 teaspoon pepper

3/4 teaspoon salt, divided

1 cup light coconut milk

2 tablespoons sugar

1 tablespoon Sriracha Asian hot chili sauce

1/2 teaspoon grated lime peel

2 tablespoons lime juice

2 tablespoons canola oil, divided

1 large sweet red pepper, cut into thin strips

1/2 medium red onion, thinly sliced

1 jalapeno pepper, seeded and thinly sliced

4 cups fresh baby spinach

2 green onions, thinly sliced

2 tablespoons chopped fresh cilantro

DIRECTIONS

In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime peel, lime juice and remaining salt until blended.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.

Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until vegetables are crisp-tender. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro. Yield: 4 servings.

Health and Wellness Associates

Archived

312-972-9355 (WELL)

healthwellnessassociated@gmail.com

FACEBOOK:  https://www.facebook.com/HealthAndWellnessAssociates/

 

Uncategorized

Italian Sausage and Kale Soup Recipe

italiansausagesouprecipe

ITALIAN SAUSAGE & KALE SOUP RECIPE

 

INGREDIENTS

1 pound bulk hot Italian sausage

6 cups chopped fresh kale

2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

1 can (28 ounces) crushed tomatoes

4 large carrots, finely chopped (about 3 cups)

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

5 cups chicken stock

Grated Parmesan cheese

 

DIRECTIONS

In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-qt. slow cooker.

Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker. Cook, covered, on low 8-10 hours or until vegetables are tender. Top each serving with cheese. Yield: 8 servings (3-1/2 quarts).

 

Test Kitchen tips

Cannellini beans are a fine substitute for great northern beans, so use what you have on hand.

Turkey Italian sausage is a great alternative in this recipe, too.

 

Health and Wellness Associates

Archived

312-972-9355 (WELL)

healthwellnessassociated@gmail.com

FACEBOOK:  https://www.facebook.com/HealthAndWellnessAssociates/