Easy Chicken Enchiladas

These are so simple that it's not really worthy of a recipe, but here goes anyway:

1 to 1 1/2 pounds chicken breast
1 can Rotel
1 small can green chilies
1 can verde sauce (or green enchilada sauce)
10 small flour tortillas
10 T shredded colby jack cheese
Salsa
Cilantro

Cook the chicken in the Rotel and green chilies in the crockpot until well done.  Shred with fork.  Layout the 10 tortillas, and evenly divide the chicken mixture among them, draining it as you place it on the tortillas.  Spray a 9x13 pan with cooking spray, then roll the tortillas and place them in the pan with sides touching.  Cover in verde sauce and place one table spoon of cheese on top of each one.  Bake at 375 for about 20 minutes or until cheese has melted and sauce is bubbly.  Top with salsa and cilantro.

I've calculated the calories based on the brands, sizes, etc. that I used.
For one enchilada:
Calories:  172
Fat:  1.5
Protein: 4

This does not include the salsa.

Weekly Menu

Saturday lunch:  Leftovers
Saturday supper:  Chinese out
Sunday lunch:  Panera
Sunday supper:  Panini and tomato soup
Monday:  Mexican Chicken Casserole
Tuesday:  Hot ham and cheese, fries, carrots
Wednesday:  Chicken Noodle Soup
Thursday:  Soft tacos
Friday:  Pizza

Egg Muffins

I saw a version of these on Pinterest, and thought it looked like a good breakfast on the go.

4 eggs
6 egg whites
2 cups spinach (chopped in food processor)
1 can mushrooms (chopped in food processor)
Pepper

Mix together, blending eggs.  Pour into well-greased muffin tin.  Makes 12 muffins.

Bake at 375 for 18-20 minutes or until eggs are set.  Can be refrigerated and reheated for a quick breakfast.  By my calculations, they have 40 calories per muffin.

Weekly Menu

Saturday lunch: Sandwiches, chips, and carrots
Saturday supper:  Out
Sunday lunch:  Leftovers
Sunday supper:  Chicken Enchiladas
Monday:  Sloppy Joes, fries, carrots
Tuesday:  Taco Soup
Wednesday: Pork Tenderloin, baked potatoes, and green beans
Thursday:  Buffalo Chicken Sandwiches, cottage cheese, carrots
Friday:  Pizza and salad

"New" Kitchen

I took these one day after cleaning up the kitchen.  I'm still really enjoying our new counters, sink, and faucet! 

Weekly Menu

Saturday lunch: Leftovers
Saturday dinner: Big Whiskey's
Sunday lunch:  Ham sandwiches, carrots, chips or crackers
Sunday dinner:  Cheesy Chicken Pot Pie
Monday:  Silver Dollar Skillet
Tuesday:  Pork chops, roasted potatoes, green beans
Wednesday: Cheeseburger Soup
Thursday:  Chicken Enchiladas
Friday:  Pizza

Taco Soup

From my friend Jenny

Taco Soup
1 can black beans
1 can red beans
1 can Rotel
1 can water
1+ pound boneless skinless chicken
1 bag frozen corn
1/2 packet Williams Chili Seasoning (No Salt Added)
1 packet Ranch dressing mix

Toss it all in the crock pot on low.  8 hours later, shred the chicken and add it back to the pot.  Serve over rice or with crushed tortilla chips.

This will make about 3 quarts.  To the best of my mathematical ability, I believe each cup is approximately 169 calories, 1.3 grams fat, and 8.9 grams of protein.

Weekly Menu

Saturday lunch:  Sandwiches and chips
Saturday dinner:  Sloppy Joes, fries, and carrots
Sunday lunch:  Leftovers
Sunday dinner:  Out?
Monday:  Taco Soup
Tuesday:  Crab cakes, cheesy jambalaya, salad (Mardi Gras)
Wednesday:  Philly Cheese Steak Pizza and salad
Thursday:  Steak, baked potatoes, green beans (Valentine's Day)
Friday:  Pizza

Weekly Menu

Saturday lunch:  Rosie Jo's
Saturday supper:  Chicken Noodle Soup and biscuits
Sunday lunch: Jimmy Johns
Sunday supper:  Super Bowl
Monday:  Spaghetti, Salad, Garlic Bread
Tuesday:  Hot ham and cheese, carrots
Wednesday:  Chicken Enchiladas
Thursday:  Chicken Squares with baked potatoes and green beans
Friday:  Pizza
Saturday:  Sloppy Joes, baked fries

Cherry Pie Bars

Found this on Pinterest...recipe from http://www.therecipecritic.com/2012/10/cherry-pie-bars.html

I made these for Thanksgiving as an alternative to pumpkin desserts for my dad. They were delicious...very, very sweet.

This is the original recipe from the site above.  The only thing I changed was leaving out the almond extract.  It was great without it, so I doubt I'll include it next time either.  I just used one can of cherries.  Two, as suggested, would be great, but I think it would be more difficult to cut into bars. 

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

1. Cream together butter and sugar.  Add eggs and beat well.  Beat in extracts.

2. In a separate bowl combine flour and salt.  Add to the creamed mixture.  Mix until combined.

3. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minutes)  Spread with pie filling.  Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean.  Cool on wire rack.  Combine glaze ingredients and drizzle over the bars.