Skinny Enchiladas

Two words: Skinny Enchiladas. Not only is this recipe gonna keep your waistline in check, but it has turned into one of my favorite recipes. I made this last week and it was amazingly good. Just the right amount of spice and cheesy goodness. It's super easy and quick to make - so you all have no excuses! If you love Enchiladas...go ahead and give this recipe a whirl!

Ingredients:

• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 1tbsp . fresh chopped cilantro (1/2 tbsp. dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 8 low carb tortillas (I found ones for 60 calories a piece!)
• 1 cup shredded pepper jack and colby cheese blend
• 1 can diced green chiles

Directions: 

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don’t keep stirring. 

Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Warm the tortillas until flexible. (I microwave them for 10 seconds).
Fill each tortilla with about 2 tbsp. of the chicken mixture.

Top with about 1/2-1 tablespoon of cheese.

Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8×11 dish sprayed with cooking spray.

Pour/Spread the sour cream sauce over enchiladas.

Top with the cheese.

Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

 Enjoy!

Lemon Raspberry Bars

I love anything lemon and when you combine lemon with raspberries, it's just that much better. Since raspberries are on sale right now, I had no reason not to try and make some lemon raspberry bars. These bars turned out so tangy and sweet! They made for a perfect treat during these hot nights we've been having...

Ingredients:

For the crust:
1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon

*Or you can buy the already premade graham cracker pie crust.

For the filling:
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Directions:

Preheat the oven to 350F. Spray a 8 by 8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 20 minutes, or until just set.
Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

*Use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.