Tag Archives: Cooking


Wiener dog oil and vinegar decanters



Thanks, Robyn. Coolest gift ever!!


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Cheesy Chicken Enchiladas

You know you’re doing something right when your husband says “you’ve been making some of the best dinners ever lately.”  Believe it or not, all of my good cooking has come from Weight Watchers.  So not only are they tasting good, they are fairly healthy for us as well.

Last night I cooked my favorite recipe to date, so I had to share it with you.  Cheesy chicken enchiladas.  Even the name sounds good, right?

Here is the recipe.  Enjoy!

POINTS® Value:    6
Servings:  6
Preparation Time:  15 min
Cooking Time:  27 min
Level of Difficulty:  Easy


  1 spray(s) cooking spray   
  8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product   
  1/2 cup(s) fat-free sour cream   
  1/4 cup(s) fat-free evaporated milk   
  1/4 cup(s) scallion(s), green part only, minced   
  1/4 tsp crushed red pepper flakes   
  3 cup(s) cooked chicken breast, chopped*   
  6 medium whole wheat tortilla(s), 7-inches each   
  1/4 cup(s) low-fat shredded cheddar cheese, sharp variety   
  6 medium olive(s), green, pitted, sliced   
  1/4 cup(s) salsa   


Cheesy Chicken Enchiladas

  • Preheat oven to 350ºF. Coat a 9-inch glass baking dish with cooking spray.
  • In a microwave-safe bowl, combine cheese product and sour cream; cover and microwave on high power until cheese melts, about 1 1/2 to 2 minutes. Remove half of melted cheese to a small bowl and stir in evaporated milk; set aside. Add scallions, red pepper flakes and chicken to remaining cheese mixture; stir to coat.
  • Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.
  • Bake until cheese topping is bubbly, about 20 to 25 minutes. Serve with salsa. Yields 1 enchilada per serving.

Source: WeightWatchers.com


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Tourtière: A Tribute to our Neighbors to the North

Forget about Christmas or a trip to Disneyland … tomorrow is the first day of the Olympics.  I can barely contain my excitement. 

Scott and I are proverbial Olympic nerds.  When the Olympics are on, we watch nothing else … and we’d do it 24/7 if we were able to.  In fact, an hour before we were engaged, we took pictures standing on the old Olympic medal podiums in the Olympic museum atop Squaw Valley  (Tahoe, CA).  Little did I know I was actually “going for the gold” that night.

Any way, in our household it is a tradition to cook a meal hailing from the region of the Olympic host country on the night of the opening ceremonies.  Two summers ago when the games were in China, it was quite easy.  This time around coming up with a Canadian meal has proven to be a challenge.

However, I am excited to announce, the meal has been officially selected: Tourtière. 

After much research, this is what I learned about this traditional Canadian dish:

A tourtière is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional part of the Christmas and/or Christmas Eve réveillon and New Year’s Eve meal in Quebec, but is also enjoyed and sold in grocery stores all year long. This kind of pie is known as pâté à la viande (literally, meat pie) in the Saguenay-Lac-Saint-Jean region.Tourtière

Tourtière is not exclusive to Quebec. Tourtière is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. (Source: Wikipedia)

I have found a few good recipes online, and I will probably make a modified version since I’m a selective meat eater.  Feel free to check out this traditional recipe, this Cooking Light(r) recipe or this vegetarian version.

Go Team USA!  Go World!!

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