Enchiladas

I finally tweaked a recipe for enchiladas until it's something I love!

INGREDIENTS:

1 can of enchilada sauce

1 can of chicken broth

1 TBL canola oil

1 TBL flour

Salt/Pepper

1/2 onion, chopped

1 TBL canola oil

1 can chopped olives

1 can green chilies

1 lb ground beef

1 packet taco seasoning

1 package of soft shell tortillas

cilantro, chopped

cheddar cheese, shredded

sour cream

DIRECTIONS:

In a saucepan, heat 1 TBL canola oil and add 1 TBL flour over medium heat. Whisk together to form a paste. Add in the enchilada sauce and chicken broth. Sprinkle in cilantro, salt and pepper to taste. Bring to a boil, and continue to whisk. Lower heat to a simmer.

With 1 TBL canola oil in a skillet, brown onions. Add in meat, chilies, chopped olives and taco seasoning and cook until the meat is browned.

Put each tortilla shell (one by one) into the enchilada sauce, and then spoon in meat mixture, topping with cheese and rolling up and setting into a baking dish. Cover the enchiladas with the extra sauce and cheese.

Bake at 350 for about 30 minutes, and then sprinkle remaining cilantro on top.

Serve with sour cream!

Bath Bombs

INGREDIENTS:
4 ounces Baking Soda
2 ounces Citric Acid
2 ounces Corn Starch
2 ounces Epsom Salts

2 tsp water
1/2 tsp essential oil (I used lavender!)
1 TBL olive oil

METHOD:
1. Add dry ingredients into a Ziploc Bag and Mix them well.
2. Now measure your wet ingredients and mix them all in a plastic bowl. They won't mix perfectly, don't worry about that. You should have a little less than 2 TBL total of wet ingredients. You might not need the entire amount.
3. Start adding the wet ingredients to the dry mix one teaspoon at a time, don't add more than that amount at once because the mix will start reacting. Continue to mix at the same time you're adding the liquid- you'll have to release the air that builds in the ziploc bag as you go.
4. When you have added two teaspoons, test the mix by pinching a little in your hand. If it stays together and feels damp, your mix is ready. It should feel like damp sand.
5. Get ready to mold- you can fill an easter egg, cookie cutters, or any mold you may have. Wait until it's completely dry until you remove the mold. (We just shaped these with our hands and put them in cupcake papers).

Enjoy in your bath!

Tomato and Artichoke Chicken Roll-Up

INGREDIENTS:

Olive Oil

Chopped Onions

1 Can Diced Tomatoes

Chopped Basil (Fresh or Dried)

Minced Garlic

Chopped Oregano (Fresh or Dried)

6 Artichoke Hearts, Drained and Chopped

1 Red Bell Pepper, Chopped

Mushrooms, Chopped

Mozzarella, Shredded/Cubed

6-8 skinless, boneless chicken breasts, pounded to 1/4 inch thickness

DIRECTIONS:

1. Heat the oil in a skillet and add the chopped onion, red pepper and minced garlic- cook until fragrant. Add in artichokes, mushrooms, basil, oregano and salt and pepper to taste (I use kosher salt). Remove from heat and add cheese- stirring just until the cheese acts as a 'glue' for all ingredients.

2. Preheat oven to 350. Lay out chicken and put topping on- rolling up to keep the artichoke mixture inside. Put them seam side down in a baking dish. Cover with diced tomatoes and additional basil, oregano, salt and pepper, possibly some garlic powder, too! I added a few bread crumbs. Cover with foil.

3. Bake for 30-45 minutes until the chicken is cooked.

Great with a salad!

Pasta Primavera

Another PW success! Click HERE for the recipe... and just note that I will add chicken or shrimp when I'm cooking it for my man! Oh, and I usually try to make her recipes as healthy as possible- whole wheat pasta (I used macaroni for mine because it's what I had!), low-calorie butter substitute and fat free half and half. Still delicious!

Brussel Sprouts

I just sauteed brussel sprouts in butter and added Nature's Seasoning, onions, bacon bits and garlic. I then put the lid on and "steamed" them to finish. They were so good- and fun for Ty to grab and eat! I served them as a side with corn on the cob and chicken that was marinated in caribbean jerk marinade. YUM!