Saturday, June 25, 2011

What a week!

Sorry I have been MIA lately! I actually am in the market for a new job and am currently interviewing etc so things have been a little "on edge" lately - to say the least!! And hey, if you know of any non-profits that are hiring, you just let me know! :)

In the mean time, I've been trying more and more of Gina's recipes! Check out these turkey and bean enchiladas! They were really easy to make and are big enough for two nights and a lunch worth of left overs!
Turkey and Black Bean Enchiladas
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1 enchilada Points: 5 pts • Points+: 7 pts
Calories: 278.7 • Fat: 8.7g Protein: 27.0 g Carb: 35.6 g Fiber: 15.1 g
  • 1 lb extra lean ground turkey
  • 15.5 can black beans, drained
  • 4.5 oz can chopped green chiles
  • 14.5 oz can diced tomatoes
  • 2 cloves garlic
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • 1-2 tsp cumin
  • salt
  • 8 (6-inch) low carb whole wheat flour tortillas
  • 1 cup WW Mexican Style cheese
  • Nonstick cooking spray
Enchilada Sauce:
  • 2 garlic cloves, minced
  • 1-2 tbsp chipotle chiles 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
In a medium saucepan, spray oil and sauté garlic. Add 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.

In a large skillet brown the turkey and season with salt. When the turkey is browned,add onion, garlic, black beans, cilantro, green chiles, diced tomatoes, cumin and chili powder. Mix well and simmer on low, covered for 20 minutes. Remove lid andsimmer an additional 5-10 minutes to reduce the liquid.

Preheat oven to 400 degrees. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put 1/2 cup turkey mixture into each tortilla and roll it. Place on baking dish seam side down. Top with enchilada sauce and cheese. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes. Top with low fat sour cream, cilantro or scallions if you wish. (Extra points) Makes 8 enchiladas.

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