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Healthified Creamy Chicken Enchiladas

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Yes, that is white rice. :)Brown rice is obviously a better option.

UPDATE: You can now find even more healthified recipes & tips at


I am a BIG fan of tex-mex and mexican food. I recently “healthified” my favorite recipe for creamy chicken enchiladas. This recipe is super easy to throw together and is great for a freezer meal as well.

What I did I do to healthify it this time?

I used Greek Yogurt in place of sour cream. You could not tell the difference at all! This cuts back on the sodium in the recipe, as well as calories (for those of you counting calories).

I bought full-fat block cheese and shredded my own cheese instead of buying (pre) shredded cheese in the bag. (Pre) shredded cheese contains anti-caking chemicals. It may seem more convenient, but shredding block cheese yourself only takes about 2 additional minutes and you are saving you and your family from ingesting the chemicals found in (pre) shredded cheese.

On a side note, I do not buy low-fat/no-fat cheese or dairy products. These products are processed and stripped of lots of good vitamins and nutrients that God put in dairy. 🙂

What I am going to do next time to healthify it even more?

Make my own whole wheat tortillas. (Can’t wait to try these out!)

Use homemade Cream of Chicken Soup (I am trying to cut back on my usage of canned products due to the BPA levels in canned goods and the cost. It is much cheaper to make your own than to buy it-even with coupons.)

Use brown rice on the side, instead of white rice. This has been a hard transition for us, but step by step we are getting there. 🙂


14-16 ounces Plain Greek Yogurt

1 can Condensed Cream of Chicken Soup (Organic)  or 1  1/3 c. of homemade Cream of Chicken Soup

2 tsp. chili powder (if you want a little spice, use 1 tsp chili powder and 1 tsp cayenne pepper)

1 cup salsa

1 cup shredded cheddar/mozzarella cheese mix  (Remember to shred your own!:))

2 cups shredded chicken

8-10 flour tortillas

1/2 cup shredded cheddar/mozzarella cheese mix

Coconut oil (to coat pan)


1. Pre-heat oven to 350.

2. Mix yogurt, soup, chili powder, and salsa in a bowl.

3. In a seperate bowl combine chicken, cheese, and 2 cups of yogurt mixture. (Reserve the rest of the mixture to top enchiladas.)

4. Coat glass Pyrex (8×13) with coconut oil. Spoon out approx. 1/3-1/2 cup of chicken/cheese/yogurt mixture into each tortilla and roll up burrito style. Place enchiladas snugly into Pyrex. There is no need for there to be space between each enchilada. ( Depending on how many enchiladas you make, you may need to use more than one Pyrex.)

5. Top enchiladas with remaining yogurt/soup mixture. Cover with aluminum foil.

6. Bake on 350 for 35 minutes.

7. Remove aluminum foil and top enchiladas with additional 1/2 c. shredded cheese. Cook uncovered for 10 more minutes.


Linked to:

Kelly The Kitchen Kop

Like a Bubbling Brook

Life As Mom


YUMMY Chilaquile Casserole

UPDATE: You can now find even more healthified recipes & tips at


One way to save some money on your grocery bill, is by going meatless one night a week. One of my very favorite vegetarian dishes is this recipe from Eating Well magazine.

I started making this dish a few years ago and it is so good that my carnivore hubby doesn’t even notice that it is meatless. The picture above really does not do it justice. It is incredible flavorful and filling.

I’ve only slightly tweaked it by using coconut oil instead of canola oil and freshly cooked beans instead of canned.


1 tbsp coconut oil (plus enough to coat baking dish)

1 medium onion, diced

1 medium zucchini or squash, grated

2 cups cooked black beans ( or 1 19-ounce can black beans-drained)

1 14-ounce can diced tomatos (or if you want some extra spice-diced tomatoes w/ green chilis), drained

1 1/2 cups corn (frozen, thawed, or fresh)

1 tsp ground cumin

1/2 tsp salt

12 corn tortillas, quartered

1 19-ounce can mild red or green enchilada sauce (be sure to check the ingredients list for junky-junk)

1 1/4 cups shredded reduced-fat Cheddar cheese

Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with coconut oil.

Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes.

Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.

Place half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.

Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Enjoy with tortilla chips & brown rice!

Quick and Easy Broiled Chicken

UPDATE: You can now find even more healthified recipes & tips at


This is easy and tasty!! I like to pair it up with oven baked potato fries and green beans for a quick and healthy dinner. 🙂


1 pound chicken breast (I like to use thin-sliced.)

Garlic Salt or Seasoning Salt

Preheat oven on BROIL. Put coconut oil on roasting pan and place chicken breast on it. If you are using regular chicken breast, be sure to pound it out to make it all the same thickness.

Sprinkle on seasoning of choice (I like to use garlic salt or seasoning salt. You can also experiment with a variety of other spices.)

Cook for about 5 minutes on each side until chicken is cooked through.

Crockpot Whole Chicken

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This my little chickie before she started sizzling!

With organic meat being so expensive, one of the best ways that I’ve found to stretch that meat out is by buying and cooking a whole chicken then tearing it apart to use for 3-4 meals. If you don’t want to eat 3-4 meals during week with chicken then you can just shred up what you don’t want to eat right away, throw it in some ziploc bags, and then into the freezer to use at a later date.

There are lots of recipes for whole chicken out there but I like to keep my basic since I use it in a variety of dishes.

I prefer to cook my bird when it is thawed, but if you don’t have time to thaw it out, you can still throw it in the crockpot frozen. I’ve done it both ways and it always comes out delicioso! (However if you cook it from it’s frozen state, just be prepared to cook it a little longer :))

Crockpot Whole Chicken

1 Whole Chicken (5 lb bird is usually what I go with)

Season with: Garlic Powder, Onion Powder, and Seasoning Salt (I told you I keep it simple)  I use approximately 2 tablespoons of each on each side of the chickie.



Take your chickie out of the wrapper (of course :)) and rinse off with cool water.


Place the chickie in the crockpot and season generously with seasonings listed above on BOTH sides. (See the picture above-can you tell that I was heavy handed with the seasoning? )

Cook the chickie (breast side down) for 4-5 hours on high or 8 hours on low. ENJOY!



Pita Pizza (and sale on Pita bread at Publix)

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UPDATE: THESE ARE DELICIOUS!!!!! The hubby and I give them 4 thumbs up!!! It’s quick and easy to make and incredibly yummy! Be sure to use the quick and easy homemade pizza sauce recipe here.


Doesn’t that look delicious??? I am a huge pizza fan, however pizza is not the healthiest of foods out there-especially when you are ordering it/buying it from somewhere else that loads it down with preservatives and all kinds of junky-junk that has no business being in pizza…and since I still haven’t found a recipe that I like for pizza dough I thought I would give Faithful Provisions’ Pita Pizza recipe a try!

So when I found this recipe AND saw that Publix has their Toufayan Pita Bread on sale this week (until Dec.6) for $0.64, I knew it was time to give this baby a try.

I will be posting my weekly menu a little later but wanted to go ahead and give you all the chance to run by Publix and pick up your Pita Bread so you can see if this recipe is gonna be a keeper!

Check out the recipe here.

What about you? Do you have any other recipe ideas for Pita Bread??

Thanks Faithful Provisions!!

Yummy Healthy Quesadilla

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Doesn’t that look yummy??? Check out this amazing recipe at Joy in My Kitchen. It’s a twist on your standard quesadilla and it is packed with veggies and black beans and cheese!! Now before you turn your nose up at it-be sure to give it a try.

This would be a great quick and healthy lunch or dinner .:)

Zucchini, Carrot, and Black Bean Quesadilla

Let me know if you try this out… it looks amazing!!

Homemade Whole Wheat Pizza Dough

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As you may have noticed, I have not been posting any new recipes or my menu plan lately-that’s all thanks to my new friend morning sickness. My menu plan at the moment consists of ginger, carbonated water with lemon, ezekiel bread toast, and potatoes in pretty much any form. I realize that is not much of a menu plan and there are really no good recipes that can come from that!

I really can’t wait to pass through this phase of pregnancy and onto the next-when I can eat like a normal person again! ha!

So, I wanted to share with you today, a recipe-that I have not yet tried-but plan on trying once my tummy gets back to normal. If you try it out, let me know how it goes!!

Homemade Whole Wheat Pizza Dough (so you can make your very own yummy and healthy homemade pizza :))

Thanks Oh She Glows!

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