Wednesday, September 24, 2008

Pineapple Black Bean Enchiladas

After Jackson taught a lesson on "The Word of Wisdom" the other night I was reminded of how much we eat meat in our diet and am trying to remedy that by reducing the amount and substituting beans, etc. in our menu. The boys and I naturally love beans, but for Chad it requires some effort. They enjoyed this meal...I loved it.

2 t. vegetable oil
1 lg. yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained,
1/3 c. juice reserved
1 can (15 oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chilis
1 t. salt
1/2 c. chopped fresh cilantro
3 c. shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 c. reduced-fat sour cream
8 t. chopped fresh cilantro

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chilis and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

Thursday, September 4, 2008

The BEST Chocolate Chip Cookies

This recipe makes 2-3 dozen cookies (depending on how big you make them). I have been using it for years, in fact these cookies helped me lure my husband. It was given to me by my sister-in-law Jeannie and while she says she has moved on and loves other recipes (I've tried them and this is still my favorite) this one is THE BEST! These are SO good, Chad's Grandma Davenport says I can get a job making cookies at McDonald's! :)

2 sticks butter

2 eggs

3/4 c. sugar

1 c. brown sugar

1 T. vanilla

3 c. flour

3/4 t. baking soda

3/4 t. salt

chocolate chips

Cream the first four ingredients, then add the vanilla. Add one cup of flour with the baking soda, mix. Add the second cup of flour with the salt, mix. Add the third cup with the chips (whichever you prefer--I like milk chocolate) and mix. Roll into balls and bake 10 mins at 350. Take out of the oven and let sit on the sheet for another 1-2 minutes to firm up a bit. Let cool on a rack. I like my cookies SUPER soft, so this recipe is for soft cookies. Bake another 2 minutes if you like crispier cookies.