Tuesday, September 24, 2013

My 4 reasons...

My 4 reasons for smiling, my 4 reasons for waking up early in the morning...even when I really don't want to.
My 4 reasons for laughing out loud each and every day, my 4 reasons for most of the gray hairs I have to color.
My 4 reasons for giving up the TV choices, my 4 reasons for having to clean my house 20 times a day.
My 4 reasons that my dreams of the future are happy ones, my 4 reasons for being on this earth.

The silly never stops...I love my life.

My monkeys were very entertaining on this wet dreary day.
Bonus, the kids kept the house semi clean today, I found $20 that I thought I lost 2 months ago, and I found a ring I thought I lost on our beach trip 2 weeks ago. I should send Jason out for a lottery ticket LOL!


Dinner tonight...yup, another Skinny taste meal.
Chicken Enchiladas!

For the sauce:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup fat free chicken broth
kosher salt and fresh pepper to taste

For the chicken:
1 tsp vegetable oil
8.5 oz (2 breast halves) cooked shredded chicken breast (I tossed mine into the crock pot on low for 4 hours then shredded it)
1 cup diced onion
2 large clove garlic, minced
1/4 cup cilantro
kosher salt
1 tsp cumin
1/2 tsp dried oregano
1 tsp chipotle chili powder
1/3 cup chicken broth
1/2 cup tomato sauce 8
(7-inch) reduced carb whole wheat flour tortillas (la tortilla factory)
1 cup shredded low fat Mexican cheese
non-stick cooking spray
1/2 cup chopped scallions or cilantro for topping

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.
Preheat oven to 400 degrees.
Heat the vegetable oil in a medium skillet over medium-high heat. Sauté onions and garlic on low until soft, about 2 minutes. Add chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray.
Put 1/3 cup chicken mixture into each tortilla and roll it. Place on baking dish seam side down, top with sauce. Then top with cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Top with low fat sour cream or scallions if you wish. (Extra cals) Makes 8 enchiladas.
320 calories and 12 grams of fat for 2 enchiladas....and honestly with a little fat free refried beans on the side 1 or 1 1/2 was plenty.

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