SHRIMP ENCHILADAS

1. 1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
2. 1 cup frozen corn, thawed
3. 2 (4 ounce) cans chopped green chiles, undrained
4. 2 cups canned green enchilada sauce or green salsa, divided
5. 12 corn tortillas
6. 1 (15 ounce) can nonfat refried beans
7. 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar  (you will cut the fat grams in half if you use 1/2 cup of cheese)
8. 1/2 cup chopped fresh cilantro
9. 1 lime, cut into wedges

Nutrition Info

Per Serving

• Calories: 334 cal
• Carbohydrates: 37 g
• Dietary Fiber: 6 g
• Fat: 8 g
• Protein: 27 g
• Sugars: 2 g

 

1. Preheat oven to 425 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Yield: 8 servings

 

ANITA'S SERVING IDEA:  Top with lettuce, tomato, a few chopped black olives and onion immediately before serving.

"PUMPKIN COOKIES" RECIPE - HAPPY HALLOWEEN

From Dr. Galland's book, "Superimmunity for Kids"

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PUMPKIN COOKIES
2 eggs
3 ounces apple juice concentrate
3 ounces orange juice concentrate
2 tablespoons yogurt
1 1/2 cups pumpkin, either cooked fresh or canned, with no additives
2 1/2 cups whole wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg (optional)
1 teaspoon baking soda
1 cup raisins
1 cup seeds or nuts, such as pumpkin or sunflower, or chopped nuts, such as walnuts
½ teaspoon extra-virgin olive oil, to coat the pan

• Preheat the oven to 375 F., and lightly coat two cookie sheets with oil. Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well. In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender. Stir just until combined, but don't over mix.

• Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets. These cookies don't spread when baked, so shape the dough as you wish.
  
• Bake in the oven for 15 to 18 minutes at 375 F., or until cooked through and nicely browned. Remove from the oven and let the cookies cool on a rack.

MARTHA'S BACK! MARTHA STEWART'S CORNFLAKE BAKED CHICKEN

Ingredients

1. 4 bone-in, skinless chicken drumsticks (LESS FAT IF YOU USE CHICKEN BREAST)
2. 4 bone-in, skinless chicken thighs
3. Coarse salt and freshly ground pepper
4. 1 large egg
5. 2 cups crushed cornflakes
6. 1 tablespoon olive oil
7. 1/2 teaspoon cayenne pepper (optional)

Nutrition Info

Per Serving

• Calories: 440 kcal (FEWER CALORIES IF USING CHICKEN BREAST)
• Carbohydrates: 12 g
• Dietary Fiber: 0 g
• Fat: 24 g   (LESS FAT IF YOU USE CHICKEN BREAST)
• Protein: 40 g
• Sugars: 1 g

Cooking Directions

1. Preheat oven to 400 degrees F. Rinse chicken, and pat dry. Season generously with salt and pepper.
2. In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
3. Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
4. Bake until golden brown and crisp, about 30-40 minutes. Sprinkle with salt and pepper before serving.

BEV'S CHOCOLATE CHIP COOKIES

1.                               3/4 cup rolled oats

2.                               1 cup whole-wheat flour

3.                               1/2 teaspoon baking soda

4.                               1/2 teaspoon salt

5.                               1/4 cup butter, softened

6.                               1/4 cup canola oil

7.                               1/3 cup granulated sugar

8.                               1/3 cup brown sugar

9.                               1 large egg

10.                           1 teaspoon vanilla extract

11.                           1 cup chocolate chips

OPTIONAL -- Add some coconut, flax seed, or chopped walnuts!

Nutrition Info

Per Serving

·                                 Calories: 98 kcal

·                                 Carbohydrates: 12 g

·                                 Dietary Fiber: 1 g

·                                 Fat: 5 g

·                                 Protein: 1 g

·                                 Sugars: 7 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

2. Cooking Directions

1.                  Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

2.                  Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

3.                  Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Yield: 30 servings

3. Still Hungry?

Eating Well reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to Yahoo's Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains.

FROM: http://food.yahoo.com/recipes/eatingwell/265/bev-s-chocolate-chip-cookies