Enchilada Sauce (adapted from this recipe):
1 tablespoons olive oil
1/2 large yellow onion, finely chopped
3 cloves of garlic, finely chopped
3 TBSP chili powder
2 tsp coriander
2 tsp cumin
1 tsp salt
4 tsp splenda (or sugar)
15 oz. tomato sauce
1/4 cup water
Saute onion in oil until slightly browned. Add the garlic, spices and Splenda. Cook and stir until fragrant, about 30 seconds. Add the tomato sauce and water; bring to a simmer. Simmer, uncovered, 8 minutes, stirring occasionally.
2 large chicken breasts (boneless, skinless), cooked and shredded
1 large green bell peppers
1/2 large white onion, diced
2 cups Enchilada sauce
1 cups grated cheddar cheese
1/4 cup chopped green onions
Directions: adapted from this blog
Preheat oven to 350 degrees
Saute pepper and onions in some olive oil for 5-7 minutes. Season with salt and pepper.
Layer the bottom of casserole dish with shredded chicken.
Top with the peppers and onions.
Pour enchilada sauce over top.
Top with cheese and green onion.
Cover with foil and bake for 20 minutes.
Remove foil and cook for another 10 minutes until cheese is melted.
16 points per serving
4 tsp olive oil
1 lb Shrimp
2 tbs ginger root, minced
4 cloves garlic
½ head of cauliflower
1 lb broccoli
8 oz can pineapple
1/3 c broth
3 tbs teriyaki sauce
5 medium scallion
1 egg, scrambled
Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Pour in 2 teaspoons of the oil, swirl to coat the pan, then add the shrimp. Stir-fry until just opaque in the center, about 3 minutes. Transfer to a plate. Add the remaining 2 teaspoons oil to the skillet. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli and stir-fry, about 3 minutes. Add the pineapple and stir-fry, about 1 minute. Add the shrimp, broth, teriyaki sauce, and salt; cook, stirring occasionally, until the shrimp are heated through and the broccoli are crisp-tender, about 2 minutes. Remove the skillet from the heat and stir in the scallions. Yields 1 cup per serving
S – ??
M – pack dinner
T – Roasted Chicken w/ Maple Bacon Brussel Sprouts
W – Ginger Shrimp and Broccoli Stir Fry
Th – Spaghetti Squash Au Gratin
F – Baked Tilapia and Roasted Zucchinni
S – No Tortilla Chicken Enchilada Bake