Spinach Mushroom Enchiladas

mushroom spinach enchiladas
When I browsing through my saved recipes while planning our meals last week I saw this one and realized it had been WAY too long since I made enchiladas. The rest of my family would have been happier with a more traditional version :-), but I loved these! Plus, as far as enchiladas go, these ones aren't too bad for you...especially if you make a couple substitutions like I did. I will definitely make them again! (recipe from Taste of Home magazine)

* 1 pound baby portobello mushrooms, chopped (I only used 1/2 this because by accident, that's all I bought, but they were still fine!)
* 1 small onion, finely chopped
* 2 tablespoons butter
* 3 garlic cloves, minced
* 1/4 cup white wine or chicken broth (I used white cooking wine)
* 12 ounces chopped fresh spinach, coarsely chopped
* 1/2 teaspoon seasoned salt, divided
* 3/4 cup water
* 1/4 cup lime juice
* 1 tablespoon chicken bouillon granules
* 1 tablespoon garlic powder
* 1-1/2 cups (12 ounces) sour cream (I used light)
* 1/2 cup minced fresh cilantro
* 12 corn tortillas (6 inches), warmed
* 1-1/2 cups (6 ounces) shredded Monterey Jack cheese (I used 2% mexi-blend)
* Crushed red pepper flakes, optional

* In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce.
* Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated.
* In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through.
* Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° for 14-18 minutes or until heated through. Sprinkle with pepper flakes, if desired. Yield: 6 servings.

Nutritional Facts (of original recipe): 2 enchiladas equals 427 calories, 24 g fat, 75 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 5 g fiber, 16 g protein.

Smokey Cheese and Potato Soup

smoky cheese potato soup
If tortilla soup is my very favorite soup, potato soup is my second fave! I saw this version in a Better Homes and Garden magazine and was excited to try it out. The use of the refrigerated mashed potatoes was so clever and created a nice thick, creamy soup without the use of a blender or cream. It came together with hardly any prep work or cooking time and the shoestring potatoes on top were a fun crunch (and helped encourage my kids to actually try it...2 of them ended up loving it!).

6 oz smoked cheese (cheddar, mozzarella, or gouda), shredded (I used 2%)
1 tablespoon all-purpose flour (I used cornstarch)
4 oz ham, finely chopped (I used less)
1 medium carrot, finely chopped
1/2 teaspoon curry powder
1/2 teaspoon paprika
3 cups whole milk (I used 1%)
1/2 a 24 oz package refrigerated garlic mashed potatoes
Canned shoestring potatoes, fresh snipped parsley, and/or paprika (optional)

1. In a bowl combine cheese and flour; set aside.
2. In a Dutch oven combine the ham, carrot, curry powder, and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
3. Ladle soup into bowls. Top with shoestring potatoes, parsley, and/or paprika.

Servings Per Recipe 4: Calories 429, Protein 25g, Carbohydrate 22, Total Fat 26g, Cholesterol 94mg, Fiber 2g

Easy Chicken Tortilla Soup (a new one)

image via
It was dark both times I was eating my soup, so I never got a picture of my own, but it was delicious enough to share the recipe anyway!
A friend from church recently had a baby and was telling me about some yummy tortilla soup that someone brought in for her. Since tortilla soup is one of my all-time favorite meals, and I am always ready to try a new one I tracked down the recipe. She originally got the recipe from Seasoned with the Sun cookbook and then made some adjustments from it. It was super easy, super yummy and had the perfect amount of spice to it. I loved it and Mike really loved it too. Thanks for sharing Denise!

1 small onion, chopped finely
1 4-ounce can of chopped green chile
1 can Rotel
2 cloves of garlic, crushed
2 tablespoons oil
1 can of beef broth
1 can of chicken broth
1 ½ cups each of tomato juice and water
1 teaspoon each of cumin, chile powder and salt
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 tablespoons bottle steak sauce (like A-1)
1 cup cubed cooked chicken (I used 1 can chicken)
3 tortillas, cut into ½ inch strips (we used crushed tortilla chips)
½ cup shredded Cheddar cheese
sliced avocado
sprigs of fresh cilantro
squeeze of fresh lime juice

Saute onion, chile and garlic in oil until soft. Add tomatoes, bouillon, chicken broth, water, tomato juice, cumin, chile powder, salt, pepper and sauces. Bring soup to boil; lower heat and simmer covered for 1 hour. Add tortillas and cheese and simmer for 10 minutes longer. Serve garnished with avocado slices and a sprig of cilantro if desired. Add a squeeze of lime juice and you will think you have died and gone to heaven!

Milanese Risotto Primavera

Milanese Risotto
I love risotto and I love asparagus so I was excited to try this Rachael Ray recipe. With the pancetta addition I knew that even Mike would appreciate it :-), but you could easily leave that out and it would still be a delicious meatless meal or side!

1 container (32 oz.) chicken stock
A big pinch saffron (I didn't have)
3 tablespoons EVOO
1/3 pound pancetta, finely diced
1 carrot, finely diced
1 small onion, finely diced
3 cloves garlic, finely chopped
Salt and pepper
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 pound thin asparagus, sliced on an angle
1/3 cup fresh or thawed frozen organic peas (I left out)
3 tablespoons butter, cut into small pieces
1/2 cup grated parmigiano-reggiano
Finely chopped flat-leaf parsley and sliced or torn basil, for garnishing

1. In a small saucepan, bring the stock, 1 cup water and the saffron to a boil. Lower the heat to a simmer.
2. In a large saucepan, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the pancetta (or guanciale) to render the fat. Add the carrot, onion and garlic and cook, stirring, until softened, about 5 minutes; season with salt and pepper. Stir in the rice, then stir in the wine and cook to evaporate. Begin adding the stock a few ladlefuls at a time, stirring vigorously with each addition, and cook until the rice is al dente, about 18 minutes. Add the asparagus halfway through cooking and add the peas in the last few minutes of cooking.
3. Stir the butter into the risotto to melt, then stir in the cheese; remove from the heat. Serve in shallow bowls and top with the parsley and basil.

Back in the Groove...Hopefully

I have had no motivation to cook the past couple weeks. Mostly because life has been even more crazy than usual and it is just one more thing to do. We have been living on tried and true favorites of the past, especially
 It's super easy, I almost always have the ingredients on hand and it is the one thing that EVERYONE in the family absolutely loves. The girls love it so much they want to take leftovers to school for lunch the next day.
But this week, I am planning to actually stick to my menu and try a couple new recipes as well.
Wish me luck :-)!