Spaghetti Squash Enchilada Bowls (Skinnytaste)

January 19, 2017 at 1:08 am (Mexican, Sauces, Vegetables)

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SPAGHETTI SQUASH ENCHILADA BOWLS
Skinnytaste.com

Servings: 4 • Serving Size: 1 bowl • WW Points+: 5 • Smart Points: 4
Calories: 183 • Fat: 10 g • Sat Fat: 0.5 g • Protein: 10 g • Carb: 18.5 g • Fiber: 3.5 g
Sugar: 6 g • Sodium: 790 mg • Cholesterol: 15 mg

Ingredients:
2 small spaghetti squash
2 teaspoons olive oil
1/8th tsp kosher salt
black pepper, to taste
1 1/3 cups homemade enchilada sauce (see below)
1 cup part-skim shredded Mexican cheese blend
chopped cilantro and scallions for garnish

Sauce Ingredients:
2 garlic cloves, minced
1-2 tbsp chipotle chilis in adobo sauce
1-1/2 cups tomato sauce
1/2 tsp chipotle chili powder
1/2 tsp ground cumin
3/4 cup reduced sodium chicken broth
kosher salt and fresh pepper to taste
Directions:

For sauce:  In a medium saucepan, spray oil and sauté garlic. Add chipotle 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.

Preheat oven to 400F degrees. Line a baking sheet with parchment paper (or two if they don’t fit). Cut the squash in half lengthwise, and use a spoon to scrape out the seeds and soft yellow strands. Brush the inside of the squash with 2 teaspoons of olive oil and sprinkle lightly with salt and pepper. Place the squash facedown on the baking sheet and bake for 45-50 minutes or until the flesh easily pierces with a fork.

Once the squash is cool enough to handle, use a fork to scrape the inside so the strands appear. Spoon enough of the enchilada sauce mixture inside each squash bowl until almost full.

Top evenly with the cheese and transfer them to the oven and bake another 15 minutes, until the cheese is melted and the sauce is hot. Remove from the oven, sprinkle with cilantro and scallions and serve immediately!

Read more at http://www.skinnytaste.com/spaghetti-squash-enchilada-bowls/#5Ls6rfTTeXlGTwpj.99

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Alfredo Medallions

January 12, 2017 at 11:07 pm (Entrees, Fast, Italian, Pork, Sauces)

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ALFREDO MEDALLIONS

By: Marianne at AllRecipes.com

“Pork tenderloin medallions with Alfredo sauce make an easy but tasty meal and it’s ready in less than half an hour! Serve over freshly boiled red potatoes for a delicious gluten-free meal.”

30 Minutes

Serves 4

416 calories

 

Ingredients

-Salt and pepper to taste

-1/4 teaspoon onion powder

-1/4 teaspoon garlic powder

-1/8 teaspoon cayenne pepper

-1 (16 ounce) pork tenderloin, cut crosswise into 1/2-inch thick slices

-2 tablespoons butter

-2 tablespoons extra virgin olive oil

-1/2 cup white wine

-1 teaspoon fresh thyme leaves

-1 (15 ounce) jar Classico® Fresh Alfredo Sauce

-1 teaspoon grated lemon zest

-1 tablespoon capers, drained
Directions

Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices.
Heat butter and olive oil in a 13-inch skillet over medium-high heat. Add pork medallions and brown on both sides until pork is almost done (about 4 minutes per side). Remove from skillet; cover to keep warm.
Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half.
Pour Alfredo sauce into wine reduction; stir in lemon zest and capers. Stir until sauce is heated through. Place pork slices into the sauce and heat until internal temperature reaches 145 degrees F.

 

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Creamy Parmesan Garlic Mushroom Chicken

January 12, 2017 at 4:28 pm (Chicken, Entrees, Sauces, Vegetables)

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CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

By: Alyssa from therecipecritic.com

 

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family! This will become a new favorite!

Serves: 4
Ingredients
4 boneless, skinless chicken breasts, thinly sliced
2 Tablespoons Olive oil
Salt Pepper
8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

¼ cup butter
2 garlic cloves, minced
1 tablespoon flour
½ cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
½ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
1 cup spinach, chopped
Instructions

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

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Super Fast and Easy Chicken a la King

October 18, 2010 at 1:37 pm (Chicken, Entrees, Sauces)

A great use for all those stockpiles of condensed cream soups you may have lying around.  Original credit goes to Marie at allrecipes.com, although I’ve added my own modifications.  This recipe went over well and made a ton.  I froze half of the leftovers, and kept half in the fridge.  What I froze will feed my family of 5 one more time.

Ingredients:

  • 3 (10.75 oz.) cans of condensed cream of chicken soup
  • 3 (10.75 oz.) cans of condensed cream of mushroom soup
  • 2 cups water
  • 1 (15 oz.) can peas -OR- 1 bag frozen mixed veggies (we can’t stand canned veggies here).
  • 1 pound boneless skinless chicken breast, cooked and diced

Directions:

Combine cream of chicken soup, cream of mushroom soup, and water in a large pot or saucepan over medium-low heat.  Add chicken and cook, stirring until heated through.  Add chicken and cook, stirring until heated through.  Stir in peas, heat through, and serve over (cooked) Pillsbury grand biscuits.

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Homemade Spaghetti Sauce

September 27, 2006 at 10:10 pm (Italian, Sauces)

I don’t claim to be the inventor of this recipe, but it is delicious!  Especially when paired with the meatball recipe.  It’ll beat the pants off of any jarred sauce any day.

-3/4 cup chopped onion
-5 cloves garlic, minced
-1/4 c. olive oil
-2 (28 oz) cans whole peeled tomatoes  (I have used basil, garlic, and oregano flavored diced tomatoes before, and it has been awesome.) 
-2 tsp salt
-1 tsp white sugar
-1 bay leaf
-1 (6 oz) can tomato paste
-3/4 tsp dried basil
-1/2 tsp ground black pepper
-1 lb ground beef or turkey (optional)

In large saucepan over medium heat, saute onion & garlic in olive oil until onions are translucent.  Stir in tomatoes, salt, sugar, and bay leaf.  Cover, reduce heat to low, and simmer 90 minutes.*  Stir in tomate paste, basil, ground pepper and cooked ground meat (if desired), simmer 30 mins more.  Serve.

*Note-  Some unnamed members of our household will not eat anything that remotely looks like a veggie.  Usually, I will blend the tomatoes until the big chunks are gone. 

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