Take-Out Favs, Made HEALTHY! #3 and #4

#3~I am German-Irish, therefore, I have a quick temper, can drink just about anyone under the table, aaaaaand...I LOVE POTATOES!!!  Here is a recipe that combines two of my favorite foods:  potatoes and Mexican food!!  This recipe is perfect for lunch or a light supper, I used a baking potato because it's low in moisture and high in starch, making it perfect for baking and mashing!  Enjoy!

Mexican-Style Stuffed Potatoes
2 baking potatoes, scrubbed clean
6 Tbsp nonfat sour cream
1/4 cup low-fat milk
1/4 tsp salt
8 drops hot sauce
4 scallions, chopped
1/4 cup shredded low-fat cheddar cheese
1/4 cup salsa
2 Tbsp fresh cilantro, chopped
Preheat the oven to 425 degrees.  Place the potatoes on the middle oven rack and bake until fork-tender, (usually about 45 minutes-1 hour).  Leave the oven on, and cut the potatoes in half, lengthwise.  Scoop the inside of the potato out into a bowl, leaving about a 1/2 inch border attached to the skin and set the skins aside for later.  Add the sour cream, milk, salt, and hot sauce to the scooped potato in the bowl, use an electric mixer to combine till smooth and creamy.  Stir in the scallions.  Spoon the mixture back into the skins and sprinkle with cheddar.  Place on a small baking sheet and bake until filling is hot and cheese is melted, usually about 10 minutes.  Garnish with salsa and cilantro.
*Per serving~(one stuffed potato half):  205 Cal, 2 g Fat, 1 g Sat Fat, 7 mg Chol, 299 mg Sod, 41 g Carb, 4 g Fib, 7 g Prot, 132 mg Calcium.  Points:  3*




#4~There is one Mexican dish my family loves and they're always ordering them when we go to the local Mexican Restaurant...it's Enchiladas!  Enchiladas are a comfort food that's filled and rolled, then baked in a yummy sauce.  I love them too, but they aren't very healthy, so here is the recipe I use:  enjoy!

Family-Style Chicken Enchiladas 
1 tsp olive oil  
3-1/4 lb skinless boneless chicken breast, cut into 1/2 inch strips
2 onions, sliced
2 garlic cloves, minced
1/2 tsp adobo seasoning
1-19 oz can enchilada sauce
4 fat free flour tortilla
1/2 cup shredded reduced-fat cheddar cheese
4 small ripe olives, sliced
Preheat oven to 375 degrees.  Spray a 7x11-inch baking dish with nonstick cooking spray.  Heat a large skillet on medium-high heat, add oil, then add the chicken.  Cook, until browned, (usually about 8 minutes), transfer to plate.  Add onions, garlic, and seasoning to skillet and cook until onions are tender.  Stir in the chicken and 1/2 cup of the enchilada sauce, heat through.  Wrap the tortillas in foil and place in oven to warm for about 10 minutes.  Fill each tortilla with 1/4 of the chicken mixture.  Roll up and place, seam-side down, in the baking dish.  Spoon the remaining enchilada sauce over the top and sprinkle with cheese and olives.  Cover with foil and bake 15 minutes.  Uncover and bake an additional 10 minutes, or until cheese is melted and bubbly.  Let stand 5 minutes and serve.
*Per serving (1 enchilada):  342 Cal, 9 g Fat, 2 g Sat Fat, 55 mg Chol, 738 mg Sod, 40 g Carb, 2 g Fib, 25 g Prot, 207 mg Calcium.  Points:  7*