Minding momma


Menu Planning Monday
August 2, 2010, 12:22 am
Filed under: Uncategorized

Be sure to visit orgjunkie.com for more menus!

After a recent health concern, Iam making an effort to find more low-fat, heart healthy meals to add to our menus.  I’d love links to your favorites!

Sunday:  Crock Pot Roast, green beans

Monday:  Pizzas

Tuesday:  Pork chops, mashed potatoes

Wednesday:  Enchiladas (recipe to follow)

Thursday: Grilled Chicken and vegetables

Friday:  OUT

Saturday: cookout burgers

American Heart Association, Meals in Minutes ENCHILADAS

1 1/2 c low-sodium chicken broth

1 Tbl + 1 tsp cornstarch

1/2 tsp ground cumin

1/8 tsp black pepper

12 6″ corn tortillas

12 oz cooked boneless, skinless chicken breasts, chopped

4oz fat-free cream cheese

1/2 c salsa

Vegetable Oil Spray

1/4 c nonfat sour cream

2 tsp lime juice

1/4 tsp chili powder (optional)

1.  In a small saucepan, whisk together first 4 ingredients for sauce.  Bring to a simmer over medium-high heat and cook for 1 to 2 minutes, or until mixture is thick and bubbly; set aside.

2.  Wrap tortillas in damp paper towels and microwave on high for 30 to 60 seconds.

3.  Preheat oven to 350F.

4.  In a medium nonstick skillet, combine chicken, cream cheese, and salsa.  Cook over medium-low heat for 5 to 6 minutes, or until mixture is warmed through and cream cheese has melted, stirring occasionally.

5. Lightly spray a 13x9x2 baking dish with vegetable oil spray.

6.  To assemble, pour 1/2c sauce into baking dish; spread to cover bottom of pan.  Put a tortilla on a plate, spoon about 1/4c chicken mixture onto middle, roll tortilla and place seam side down in baking dish.  Repeat.  Pour remaining sauce over enchiladas.  Cover dish with aluminum foil.

7.  Bake for 10 minutes, or until filling is warmed through.

8.  Meanwhile, in a smal bowl, whisk together sour cream and lime juice.  When enchiladas have baked for 10 minutes, spread mixture on top.  Bake, uncovered, for about 2 minutes, or until topping is slightly warm,  Sprinkle with chili powder.

Serves 6 – Per Serving: calories 296; Protein 26g; Carbs 38g; Cholesterol 55mg; Total Fat 4g (Sat 1g, Polyunsat 1g, Monounsat 1g); Fiber 4g; Sodium 395mgqa

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