Category Archives: Comfort Food

Easy Enchilada Bake

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This is my own variation of a favorite recipe from one of my favorite bloggers, The Pioneer Woman. We have never been able to make the enchilada’s without making a mess, probably because we just cannot find the quality of corn tortilla’s she gets. So we changed ours into a layered pie like a lasagna. We also changed a few steps and ingredients. We do not fry the tortilla’s since we are not rolling them. We have someone who does not like cilantro and someone who does not like black olives. So we dropped the cilantro completely and substitute the black olives with black beans. This is one of my families favorite meals and it is just as good reheated the next day as it was fresh and bubbling from the oven.

INGREDIENTS

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THE SAUCE:

  • 2 Tablespoon Canola Oil
  • 2 Tablespoon All-purpose Flour
  • 1 can (28 oz.) Enchilada Or Red Sauce
  • 2 cups Chicken Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper

THE MEAT:

  • 1-1/2 lb. Ground Beef
  • 1 whole Medium Onion, Finely Diced
  • 2 cans (4 oz.) Diced Green Chilies
  • 1/2 teaspoon Season Salt

 THE REST:

  • 10-14 whole Corn Tortillas
  • 3 cups Grated Colby Jack Cheese
  • 2 cans Black Beans
  • 1 cup Chopped Green Onions

THE TOPPINGS:

  • Chopped Green Onions
  • Sour Cream
  • Guacamole
  • Salsa

DIRECTIONS:

Preheat oven to 350 degrees.

The Sauce

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In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

The Meat

Image(We didn’t add the green chilies to the meat this time, we made them a part of the layers.)

Brown the meat with onions in a skillet. Drain off fat. Stir in green chilis and season salt and set aside.

Assembly

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Pour ½ cup red sauce in bottom of deep baking dish or lasagna pan. Spread to even out.

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Dip each tortilla into red sauce, then place in baking dish.

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The layer with 1/3 of the meat mixture, 1/3 of the beans, 1/3 of the green onions and 1/3 of the cheese.

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Repeat the same layers starting with the dipped tortilla’s 2 more times. Pour extra red sauce over top.

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Bake for 20 minutes or until bubbly. Top with your favorite toppings and enjoy.

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Easy Enchilada Bake
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4203 calories
209 g
880 g
276 g
234 g
134 g
1994 g
2496 g
22 g
6 g
116 g
Nutrition Facts
Serving Size
1994g
Amount Per Serving
Calories 4203
Calories from Fat 2433
% Daily Value *
Total Fat 276g
425%
Saturated Fat 134g
668%
Trans Fat 6g
Polyunsaturated Fat 15g
Monounsaturated Fat 101g
Cholesterol 880mg
293%
Sodium 2496mg
104%
Total Carbohydrates 209g
70%
Dietary Fiber 39g
154%
Sugars 22g
Protein 234g
Vitamin A
146%
Vitamin C
158%
Calcium
352%
Iron
134%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-1/2 lb. Ground Beef
  2. 1 whole Medium Onion, Finely Diced
  3. 2 cans (4 oz.) Diced Green Chilies
  4. 1/2 tsp season salt
  5. 10-14 whole Corn Tortillas
  6. 3 cups Grated Colby Jack Cheese
  7. 2 cans Black Beans
  8. 1 cup Chopped Green Onions
Optional Toppings
  1. Chopped Green Onions
  2. Sour Cream
  3. Guacamole
  4. Salsa
  5. Pico Di Gallo
Instructions
  1. Preheat oven to 350 degrees. In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
  2. In the meantime brown the meat with onions in a skillet. Drain off fat. Stir in green chilies and season salt and set aside. Pour ½ cup red sauce in bottom of deep baking dish or lasagna pan. Spread to even out. Dip each tortilla into red sauce, then place in baking dish. The layer with 1/3 of the meat mixture, 1/3 of the beans, 1/3 of the green onions and 1/3 of the cheese. Repeat the same layers starting with the dipped tortilla's 2 more times. Pour extra red sauce over top. Bake for 20 minutes or until bubbly. Top with your favorite toppings and enjoy.
beta
calories
4203
fat
276g
protein
234g
carbs
209g
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The Oconee Belles http://www.theoconeebelles.com/

 

SHRIMP AND GRITS

Tonight’s supper was a big hearty bowl of shrimp and grits minus the guilt. This recipe was given to me by a co-worker. She found it in a Southern Living Magazine. According to the recipe it only has 235 calories per serving and 6.1g of fat (that is for 1/2 cup of grits and 1/3 cup sauce). It was very good, had a little heat, but not much and once you started eating the heat went away..so if you like them spicy I would add more hot sauce or some cayenne. And of course I added my little touch to the original recipe, so the calories and fat may be a little more but not a lot. The basmati rice in the picture is for mama, she doesn’t eat grits….I’m sure she is not a true southerner. 

Ingredients
Grits:
1/2 tsp salt
2 c water
2 c skim milk
1 1/4 c quick-cooking grits
1/2 c fresh Parmesan cheese, grated
1/2 tsp fresh ground black pepper
In a medium sauce pan bring salt, water and milk to a boil. Gradually whisk in grits. Cover and cook on medium low, stirring occasionally. Cook for about 8 minutes or until grits and done and thickened (you want them very thick so they will not be runny when the sauce is added). Whisk in Parmesan cheese and black pepper. Keep warm. 
Shrimp and Sauce:
1 T olive oil
1 8oz Baby Bella mushrooms, sliced
1 lb medium size raw shrimp, peeled and deveined (41/50 count)
1/4 tsp fresh ground black pepper
1/8 tsp salt
non-stick cooking spray
1 T Olive Oil
1 T all-purpose flour
1 1/4 c low sodium fat free chicken broth
2 garlic cloves, minced
1 T fresh lemon juice
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/4 tsp hot sauce
1/2 c green onions, chopped
2 c firmly packed fresh baby spinach
Mushrooms:
In a nonstick skillet heat 1 tablespoon of Olive Oil over medium high heat. Cook sliced mushrooms until tender and browned. (HINT: do not season mushrooms until they are cooked completely, they will turn watery in the pan if you salt them in the beginning.) Once mushrooms are browned you can season to taste. Remove mushrooms from pan and set aside. 
Shrimp:
Season shrimp with salt and pepper. Spray your non-stick pan with cooking spray and add shrimp. Cook shrimp over medium high heat for 1-2 minutes on each side or just until shrimp turns pink, be careful not to over cook. Remove from pan and set aside. 
Sauce:
Reduce heat to medium. Add 1 T Olive oil, heat for about 30 seconds. Whisk in flour and cook for 30 seconds to 1 minute. Whisk in broth and add garlic, lemon juice, salt, pepper, hot sauce and green onions. Cook about 3-5 minutes or until sauce starts to thicken. Add spinach, mushrooms and shrimp to sauce and cook for another 1-2 minutes or until spinach is slightly wilted. Serve immediately over grits. Can garnish with lemon zest, green onions and some fresh Parmesan cheese if you like. 

BLACK EYED PEA SOUP

A few months ago I was at a local restaurant and one of their special was a Black Eyed Pea Soup. It was so good. That is why i decided to try my hand at making my own version of the same soup.

This is my only picture I made. It of course shows what we had for supper tonight – the soup, grilled boneless pork chops and mashed potatoes. I was not sure the soup would be good, when it turned out delish I knew I would have to share it. 
Ingredients
1 lb dry black eyed peas, sort and rinse
1 small onion, diced
1 small red bell pepper, diced
1 can diced tomatoes with chilies and onions (Rotel tomatoes)
2 cans broth, your choice, I used beef
2 T cumin
1 tsp all purpose seasoning (I use Miss Sassy’s)
salt and pepper to taste
1 T EVOO
Heat a skillet with EVOO over medium heat. Once hot add diced onions and peppers, cook until just tender but not done. Put rinsed and sorted peas in a large (at least 8 qt) stock pot with a lid. Add the onions and pepper, tomatoes and 2 cans of broth (you can use any broth beef, chicken, vegetable). Fill the pot the rest of the way with water to almost 3/4 full. Bring to a rolling boil and then reduce heat to medium low and simmer until peas are tender. Once peas are tender reduce heat to low and add seasonings. Simmer on low until ready to eat, but at least 20 minutes.  

FROZEN YOGURT SHAKES

Looks like I am sharing 2 recipes tonight. I have been craving a milk shake lately so I decided to make my own. It’s not something I would eat every night or every other night. This is a treat to have once in a while…moderation is key.

You can take this same recipe and make almost any flavor shake you might be craving. Tonight we had peanut butter. Next time I might go for peach….I was good this summer and did not once go to Chick-fil-a for a peach milk shake. But I am still craving one.

Here is how I made the shakes tonight.

Using my GE Rocket

Ingredients
3 scoops Ice cream or Froyo (frozen yogurt)
1/2 – 3/4 c Soy milk or skim milk (depends how thick you want it)
1 T (heaping) peanut butter – wish I had some healthier peanut butter, but we had several big jars of Peter Pan when we started dieting…we need to get rid of them and then worry about some good natural peanut butter – preferably the no stir kind.
I used yogurt tonight, if you use ice cream check the label – get something lower in fat and calories – the slow churn ice creams often have less than ones sold as low fat or light. My vanilla froyo above only has 90 calories for a 1/2 c serving – yes that is a small serving, but you don’t need a lot for a shake.

I don’t really measure since I use the cups that go with my blender, so the measurements are a guess-timate. And I do make the shakes a little thin/runny I would prefer them thick, but that means using more higher fat items. I filled my cup about halfway to the fill line with Silk, then put in about 3 scoops froyo and 1 heaping Tbs of peanut butter and blended until smooth. Putting the milk in first will help it blend, if you put the froyo in first it tends to stick to the bottom, which becomes the top when inverted to blend.
I wanted just plan old peanut butter milk shake so i used the vanilla froyo, my parents wanted the chocolate froyo.
Next time I try this, I think I might get peach froyo and add some frozen peaches to it.

Blogging and enjoying my treat.