“With both son’s in high school, I work 50+ hour weeks now – my husband cooks most of our dinners (otherwise we would eat at 8:00p.m. every night) and we use our crock-pot once a week at least. I have to remind my “boys” to include a vegetable at most dinners. We often have a big green salad with whatever main course we’re having. We eat way too much pasta, but it’s fast and easy and teenagers can eat limitless carbs. My “boys” all really like rice and unfortunately will not take the time [to cook it] or especially like brown rice. On those heavy carb nights or pasta or rice, I try to heap my plate with salad and eat a small portion of whatever our main carby course is. I usually skip the rice altogether!”
“I can remember, off the top of my tired brain, two recipe that my boys really like. I probably had a written recipe for each at one time, but these are two of my Go-To’s now, and I don’t follow a recipe…”
It’s hard not to love enchiladas!
My Friend Bridget’s Turkey Enchilada Recipe
Print recipeIngredients
- 1 pound ground turkey (you can use ground chicken or beef or shredded or either, too!)
- 1 can low salt cream of chicken or cream of mushroom soup
- 8 oz. low fat sour cream (if you don't mind the extrat fat + calories, regular sour cream is good)
- 1-1/2 cups shredded cheese (cheddar or monterey jack or both)
- 1 small can green chilies - use fresh if you prefer
- 1 large can enchilada sauce (red or green)
- corn tortillas
- sliced olives or cilantro to garnish (or both)
Directions
| Step 1 | |
| Pre-heat oven to 350 degrees | |
| Step 2 | |
| Brown ground turkey | |
| Step 3 | |
| Throw in chilies and mix in when almost done | |
| Step 4 | |
| Transfer turkey into large mixing bowl | |
| Step 5 | |
| Pour enchilada sauce into (same) skillet & turn on low heat | |
| Step 6 | |
| Spray 9X12 glass baking dish with cooking spray | |
| Step 7 | |
| Mix soup, sour cream and 1/2 cheese into turkey+chili mixture | |
| Step 8 | |
| Once enchilada sauce is bubbling, remove from heat and dip tortillas, on at a time into warm sauce | |
| Step 9 | |
| Take each tortilla coated in sauce and drop in about a 1/4 cup or a little less of the turkey mixture and roll | |
| Step 10 | |
| Place each enchilada seam side down and side by side in baking dish | |
| Step 11 | |
| Pour remaining enchilada sauce over enchiladas and top with remaining cheese | |
| Step 12 | |
| Heat in oven 25-30 minutes | |
Love the vibrant colors and flavors in this dish!
Bridget’s Chicken Mediterranean Recipe
Ingredients
- 4-6 chicken breasts or same amount in chicken tenders (you can use thights if your family likes dark)
- 1 jar chunky salsa (medium hot) about a cup+
- Olives (whatever you have works, but I like more flavorful green or calamata) (about 1/2 cup to taste)
- Pitted prunes (a bag or so)
- Crushed garlic cloves (2+ to taste)
- Doesn't need more salt (already in salsa and olives, but pepper works in dish depending how hot your salsa is)
Directions
| Step 1 | |
| Brown chicken, adding garlic when almost done in skillet | |
| Step 2 | |
| Add remaining ingredients and heat thoroughly | |
| Step 3 | |
| Serve over rice (I like jasmine) | |