The Enchiladas that will "Blow Your Mind"

Get ready for your mind to be blown!  :)  Bonnie tweaked my account of the recipe I posted a few weeks ago to share with a WW group on Facebook.  Here is is:

Ingredients:
•20 corn tortillas (small)
•about 6 baby bellas
•1 yellow onion
•1 green bell pepper
•1 red bell pepper
•1 zucchini
•1 eggplant (small)
•~19 oz. red enchilada sauce
•2 cups reduced fat Mexican blend cheese
•olive oil
•salt, pepper, fajita seasoning, cumin, paprika, chili powder (whatever you like)

Prep:
Pre-heat oven to 350
1.chop all veggies to your preference (don’t forget to peel your eggplant)
2.put all veggies big mixing bowl
3.drizzle 1 tablespoon of olive on top of veggies
4.season w/ a little salt, pepper, fajita season (~1 T), cumin, paprika, chili powder, etc
5.mix w/ hands (or wooden spoon if you are afraid to get dirty)
6.sauté all veggies till super soft in a skillet over medium heat
7.heat up enchilada sauce on stove top
8.warm tortillas (oven or microwave will do)

Assemble:
In a warm corn tortilla, put the following:
•1-2 spoons of sauce
•heaping spoonful of veggies
•little cheese (1 cup of cheese should be rolled up in the tortillas)

Then:
•roll up & place in a 9x13 baking pan
•pour left over sauce over & in between rolled enchiladas and cover tortillas with the remaining cup of cheese
•cook 20-30 min or until they look good to eat.

Salsa Recipe

Once I came to terms with the fact that I can eat an entire carton of salsa in 24 hours I started making my own!  Since it's a zero point snack it's ok to eat the entire thing in 24 hours, but it's more budget friendly to make your own than to keep buying it!  :)

Here's my recipe (it's easy to customize to your own likings!):  (makes about 40 oz of salsa--fits in my 1.75qt. pyrex bowl perfectly!)

• 3 cans (drained) diced tomato* (sometimes I use plain, sometimes chipotle, sometimes green chili--depends on my mood at the grocery).  
• 1 T. dried cilantro (I don't love cilantro, feel free to add more or add fresh if you love it!)
• About 10 slices jalapeño* (I de-seed as much as possible)
• 1-2 minced garlic cloves*
• 1 onion (I like purple)
• 2+ tsp. lime juice (to taste) 
• 1/2 tsp. salt 
• 1 green bell pepper

*I keep cans of diced tomato, jared sliced jalapeños & minced garlic in my pantry so I always am ready to make salsa!

Chop all ingredients as fine as possible & put in blender.  Blend/stir/puree until it looks like good salsa!  :)  Refrigerate for several hours (overnight is best) to let all the juices marinate.  Enjoy!

Skinny Recipes

I just discovered this website, www.skinnytaste.com & wanted to share it with my bloggy friends.  I'm making her Cranberry Pear Sauce & Sweet Potato Brûlée for Christmas tomorrow.  She must have done Weight Watchers at some point because she puts all the points plus (and old points) values on her recipes!

Our family had a freakout moment this morning when we thought the highly anticipated package from WW Corporate had arrived containing pictures & a DVD of our commercial.  It turned out to be a Christmas present.  You should have seen (and heard) the change in climate & volume when we discovered it was not what we thought.  Haha, so we are still waiting....maybe later today!   

Smoothies!

I have one of these everyday!  It's like a milkshake....it's half your recommended fruit intake for a day & it's only 3 points+!

In a blender mix:

• 1 C. fruit (my favorite is a frozen strawberry, mango & papaya blend from HEB)
• 1 C. skim milk 
• 3/4 tsp Truvia
• 1/2 T agave nectar
• 1/2 T vanilla

Put a straw in it & enjoy!!

Butternut Squash "Fries"

I got this idea from Hungry Girl & was pleasantly surprised by how good they were! And ZERO points! Zero point French fries? Sign me up!

Peel & de-seed a butternut squash. Cut like you'd cut up a potato to make fries. Cook at 425 for 40 minutes (turn half way thru). I seasoned with just salt & pepper because I wanted to see how they really tasted before seasoning too much. They were so good! Similar to sweet potato fries, but a little less dense. I'm a big fan! Please forgive the quality of the pic--I wanted to eat them so I didn't take too much care when I took it. :)  They were a great side to my veggie burger I had for dinner last night!  I will definitely make these again!

Recipe for Veggie Enchiladas

My friend Jenny made my day today by asking me to share some of Bonnie's & my favorite recipes since doing Weight Watchers.  Coming from someone who once when we were in college made a pumpkin crunch cake & I proceeded to eat the.entire.thing, I am honored that she would ask!  The problem is that both my sister & I make things up & usually don't make the same thing twice.  But it's also a good thing--recipes can be easily tailored to your likes or dislikes.  We're both going to work on writing down some of our favorites.  I happen to have this one for veggie enchiladas on my computer already & since my success story on weightwatchers.com gives a shootout to it (though my sister totally made it up) I figured it's a good one to start with!  Now, I'm neither a photographer nor a pro chef (though I do watch so much Cooking Channel & Food Network that I feel like every time I make dinner it's a competition).  So don't expect too much...just some yummy food!


Veggie Enchiladas (makes about 20--each enchilada is 2 pointsplus)

Ingredients:

·      20 corn tortillas (small)

·      about 6 baby bellas

·      yellow onion

·      green bell pepper

·      red bell pepper

·      zucchini

·      ~19 oz. enchilada sauce (I like green chili)

·      2 cups reduced fat Mexican blend cheese

·      olive oil

·      salt, pepper, fajita seasoning, cumin, paprika, chili powder (whatever you like)

Prep:

1. Pre-heat oven to 350
2. chop all veggies (really small—except for bellas, they can be bigger)
3. put all in big mixing bowl
4.  drizzle 1 tablespoon of olive or canola oil on top of veggies
5.  season w/ a little salt, pepper, fajita season (~1 T), cumin, paprika, chili powder, etc
6.  mix w/ hands
7.  sauté all veggies till super soft
8. heat up enchilada sauce
9. warm tortillas

Assemble:  In a warm corn tortilla, put the following:

1. 1-2 spoons of sauce
2.  heaping veggies
3.  little cheese
4. roll up & place in a 9x13 baking pan
5.  pour left over sauce over & in between rolled enchiladas, pour left over cheese on top
6. cook 20-30 min or until they look good to eat.

Enjoy!  I serve these with brown rice mixed with salsa--about 1 cup salsa for every 3ish cups of rice (not rocket science--whatever looks right)--just stir in the salsa when the rice is almost finished.  Once most of the liquid is absorbed it's ready!  And it's the same points plus value as brown rice!  :)  

Who's that girl on the Weight Watchers website?

 

It's me!  And Bonnie! One of Bonnie's co-workers discovered us on there this morning!  We'd heard that someone from WW would be contacting us at the end of November telling us if they'd decided to use the footage of us & when to expect to see it, but we've never heard from them!  So I guess they're using some of it at least!

The only way we can find them if by searching "Holly" or "Bonnie" on the website.  So here they are:

Bonnie's: http://www.weightwatchers.com/success/art/index.aspx?SuccessStoryId=15981&sc=600

Mine: http://www.weightwatchers.com/success/art/index.aspx?SuccessStoryId=15991&sc=600

Pretty exciting!