Classic Guacamole

Let me start by saying that Scott has claimed that this is the best guacamole he has ever had!  Yay!  I used to always buy premade guacamole, until I read the label!  Half the ingredients are processed and very unhealthy...sometimes it's not even made with avocados!  Guacamole can be very healthy, but you have to make from scratch in order to achieve all of it's benefits...and it my opinion, guac tastes SO much better when made yourself.

Serves: 2-3
Ingredients:

• 3 ripe hass avocados
• 1 tomato, seeded & diced
• 1/2 red onion, diced
• juice of half a lime
• serrano chili pepper, diced
• 1 garlic, finely grated (I used my zester to achieve this)
• pinch of cayenne
• pinch of onion powder
• salt & pepper to taste

Add all ingredients together, and lightly beat with a fork until lumpy to your desire.

 

Happy Cooking!

Creamy Chicken Tortilla Soup

My friend Rebecca is on the "Slow Carb Diet" and is constantly making dishes that comply with the diets rules.  She made a tortilla soup recipe that sounded amazing, so I just had to give it a whirl.  The cookbook recipe calls for a rotisserie chicken, however, I made my own chicken by boiling 2 breasts and shredding.  I also raided my spice cabinet and added some chili powder and cumin, just for good measure.  I made a giant pot of this and thew it in the freezer for my work work lunches.  This recipe is yummy, very easy to make, and the best part is that it's healthy!

Adapted from the The Slow Carb Cookbook
Serves: 4-6
Ingredients:

• 1 rotisserie chicken pulled apart (or 2 breasts of cooked shredded chicken)
• 1 can refried beans
• 2 cans of chicken stock (or 1 full carton, 32 oz)
• 2 cans Rotel tomatoes
• 1/2 can of black beans
• 1 can southwestern style corn

Wisk the chicken stock with the refried beans.  Add all other ingredients until hot and thoroughly mixed together.

Happy Cooking!

Creamy Chicken Enchiladas

Enchiladas...mmmm.  Not the healthiest meal, but it sure does hit the spot when I'm craving some Mexican food. I used green chili enchilada sauce, but you can swap for the red if you prefer.  I also used black beans in lieu of pinto, because...well, that's what I had in my pantry!  I'm all about convenience. 

Serves: 4-6
Ingredient:

• 1 lb boneless skinless chicken breast
• 1 can black beans (or pinto)
• 1 can enchilada sauce (green or red)
• 1 bag shredded Mexican cheese blend
• flour tortillas
• salt and pepper to taste

 

Start by bringing water to a boil and add chicken.  Boil chicken for about 20 minutes.  Check to see if chicken is done, then begin shredding chicken with 2 forks (a long process, but shredded chicken is totally worth it!)  Meanwhile, over medium heat, mix the sour cream and beans until melted and mixed together.  Add a couple splashes of the enchilada sauce to the mixture, then add the shredded chicken and mix thoroughly.  Heat the tortillas in the microwave to soften them up.  Then add a couple spoonfuls of the chicken mixture into each tortilla, roll-up, and place in a glass pyrex.  You should have about eight enchiladas total.  Top the enchiladas with the enchilada sauce and place in the oven at 350 degrees for about 30 minutes.  Take out the pan, and add the shredded cheese over the enchiladas and return to the over for another 10 minutes.  

 

Top with sour cream, green onions, olives, or whatever you like to garnish with.

Happy Cooking!