Friday, August 14, 2009
I am one happy chica this morning! I stepped on the scale at my WW meeting & discovered that all of my hard work paid off: 2.2 pounds gone! Felicitaciones to me!
That was just the motivation I needed to keep on going, stay on track, say No to the bloomin' onions & their equivalent such as the enchiladas I'm making the family for dinner tonight. Yeah, it's a quick & easy Friday night meal, but even prepared with chicken breast it's 9 POINTS per serving, demasiados in my opinion. I can have a lovely fiesta just as easily with Hungry Girl's version below:
Surprise, It's Pumpkin! Enchiladas
PER SERVING (1 enchilada): 188 calories, 2g fat, 948mg sodium, 31g carbs, 5g fiber, 8g sugars, 10.5g protein -- POINTS® value 3*
This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
2 medium-large corn tortillas (like Mission Super Size)
3/4 cup enchilada sauce, divided
2/3 cup canned pure pumpkin
1/3 cup chopped onion
1/4 cup shredded fat-free cheddar cheese
1 slice fat-free cheddar cheese, halved
1 1/2 tbsp. taco sauce
1 tsp. dry taco seasoning mix
Optional: salt, black pepper, fat-free sour cream, chopped scallions
Preheat oven to 400 degrees.
Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
Lay tortillas flat on a clean, dry surface. Spread 2 tbsp. enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
MAKES 2 SERVINGS
Have a fabulous Friday, TGIF!