New Recipe Week 4

The Pioneer Woman Cinnamon Toast

I know, I know who needs a recipe to make cinnamon toast? But, let me tell you this isn't just any cinnamon toast. It is far superior to any you've ever had. As usual, Mrs. Drummond has come through again! It was super easy and quick to prepare and everyone loved it. This will definitely be a regular on our weekend breakfast menu!

Ingredients

• Stick of softened butter (or more if you're feeding more than 4)
• As much good cinnamon and sugar as you want
• 1 tsp Vanilla (this makes all the difference!!!)

Directions:

Preheat oven to 350 F
Smash up butter with a fork
Add sugar, cinnamon and vanilla
Mix well
Spread onto slices of bread. Cover the entire surface!
Place on cookie sheet and bake for 10 minutes
After 10 minutes turn on the broiler and broil until bubbly and brown around the edges. Keep a close eye on it. It burns quickly. This makes the cinnamon, butter and sugar nice a crispy, but the bread stays soft.

New Recipe Week 3

Skinny Chicken Enchiladas

I L-O-V-E Mexican food! So, when I saw this recipe on Pinterest for "Skinny Enchiladas" I knew I had to make them. They're only 275 calories per serving!

Prep: The prep wasn't too bad. The original recipe doesn't include preparing the chicken so that took about 30 minutes. The original blogger also included a tutorial on how to fold the tortillas so they will stay rolled which was very helpful.

Verdict: They were good. The chicken mixture had a really good taste. It's a good base recipe for any kind of chicken enchiladas. I wasn't a big fan of the sour cream sauce. The recipe calls for cream of chicken and I felt like it took over the taste of the dish. The sauce was also a little thick and slid off of the tortillas when served. I will definitely make these again minus the cream of chicken and with something to thin out the sauce a bit.


Ingredients

• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 1 tbs. freshly chopped cilantro (1/2 tbs dried)
• 2 1/2 cups cooked chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions
• 8 low tortillas (I used 100% whole wheat)
• 1 cup shredded pepper jack and colby cheese blend
• 1 can diced green chiles (The Rotel has quite a bit of green chiles in it so I left this out)

Directions

• Preheat over to 350 F.
• Mix sour cream, soup, and cilantro in a saucepan. Heat through and set aside. Watch this carefully. It will make a big mess if it starts boiling!
• Spray skillet with non stick cooking spray and combine cubed or shredded chicken, Rotel, onions, and green chiles. Heat until onions are transparent.
• Microwave tortillas between 2 damp paper towel for about 10 seconds to make them a little more flexible.
• Fill each tortilla with about 2 tbs of chicken mixture and top with a bit of shredded cheese. Roll the tortilla and put them seam side down into greased 8x11 baking dish.
• Pour sour cream sauce over the enchiladas and top with remaining shredded cheese.
• Bake at 350 F for 25-30 minutes or until cheese is melted and sauce is bubbly.