WHAT I MADE FOR DINNER: ENCHILADAS

Here's the think you need to know about me: I love cheese. I love it. I love all the different kinds of cheddar, I love blue cheese, I love goat cheeses, I love a slice of fresh mozzarella with a slice of tomato, I love brie, I love pepper jack, and so on and so forth.

Here's the thing you need to know about cheese: it's sort of full of fat. 

In all my recipes that use cheese, I opt for the lighter option or switch out medium cheddar for a smaller serving of sharp, etc. Find comfort in knowing that I have tweaked ingredients into being slightly better for you than the alternative. I'm sure there are vegan cheeses and much healthier options, but I haven't sacrificed total richness, comfort, and flavor in my cooking.

Enchiladas (adapted from Delfina Amate)

2 lb. boneless chicken breast, shredded (you can boil chicken in water until cooked or let cook in a crock pot covered by water on high for a few hours, shred chicken with a fork)
1 small can cream of chicken soup
1/4 tsp chili powder
1/2 package neufchatel cheese (found next to cream cheese)
2 tsp butter
1 small white onion, chopped
1 4-oz. can chopped green chiles, drained
1 package taco seasoning mix
1 bunch green onions, chopped
1 cup water
1 tsp. lime juice
1/2 tsp. onion powder
1/2 tsp. garlic powder
8 whole wheat tortillas
2 C. sharp cheddar cheese
1 10-oz. can green enchilada sauce

*sliced black olives
*guacamole
*tomatoes
*salsa

Phew! That's quite the ingredient list. Trust me, it's not a complicated recipe.

In a saucepan, combine cream of chicken soup, neufchatel cheese, and chili powder; bring to a simmer over low heat, stirring until heated through. Turn off heat and cover to keep warm. In a skillet, heat butter over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent-- about 5 minutes. Add shredded chicken, chopped green chilies, taco seasoning, half the chopped green onions, and water. Simmer for 10 minutes. Stir in lime juice, onion powder, and garlic powder. Simmer for 10 more minutes.

Preheat oven to 350 degrees. Stir 1 cup creamy mixture into skillet, spread the remaining creamy mixture on the bottom of a 9 x 13 baking dish. Fill each tortilla with chicken mixture. Spring cheddar cheese over the chicken filling and roll up, save half the cheese for topping the enchiladas. Place enchiladas seam side down in the prepared pan. Sprinkle remaining green onions and olives on top of the enchiladas (at this point, if you want to put any other veggies like green peppers or tomatoes on top, go for it!). Bake until cheese is melted and bubbling-- about 20-25 minutes. This serves about 8 people.

  

 I serve my enchiladas with salsa and some homemade guacamole on the side. Delish!

If you have a small family to serve (just the husband and me over here), split the chicken, creamy mixture, tortillas, and cheese in half. Put 4 enchiladas each in 2 smaller pans. I cover one pan, uncooked, in the freezer. I can make dinner with the other pan and have dinner for next week all ready to go! If you are baking the frozen dish, it takes about 35 minutes.

Do any of you love enchiladas? Any changes you would make to this dish?

WHAT I MADE FOR DINNER: CLASSIC PIZZA

 Since my freshman year of college, I have been making this whole wheat pizza dough-- such a staple. I've perfected it over the past few years and you should make it.

 Margarita-- *Sauce, fresh mozzarella, tomatoes, drizzled olive oil. 

After you take your pie out of the oven, sprinkle torn basil leaves. Enjoy!

Classic Pizza Dough--

1 package active dry yeast
1/2 cup warm water
1 & 1/2 cup whole wheat flour  (1 & 2/3 cup all-purpose white flour)
1 teaspoon salt
1 Tablespoon olive oil

Pour water over yeast in a small bowl, wait about 5 minutes to activate yeast. Stir to dissolve. In a large bowl, combine flour and salt. Fold in yeast mixture and olive oil. If dough seems too sticky, sprinkle in some flour. If the dough seems too dry, sprinkle in some water. The dough should be smooth.

On a clean, lightly floured surface, knead dough for about 10 minutes until all the lumps are gone. Rub a little olive oil on dough and return to bowl. Cover with plastic wrap and let rise for 1 hour; your dough should have doubled in size.

Back on your floured surface, roll out dough using a rolling pin. You may need some extra flour on your rolling pin to keep dough from sticking. Put on oiled pizza pan or baking sheet and top with your favorite toppings!

After Bake at 425 for about 8-10 minutes, or until cheese bubbles in the center.

If you don't roll all the dough for date night, you can get about 3-4 personal sized pizzas from the recipe. Roll into balls, freeze in Ziploch bags. Toss in the fridge when you head to class/ run errands, etc. and it is ready to go by lunch time. Top with your favorite sauce (*see below!), veggies, cheese and any other toppings that suit your fancy.


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Secret Spinach Sauce--

I am a junk food junkie & eating enough veggies can be tricky for me. I just don't love them. So, I tweaked a yummy pizza sauce recipe to be packed with spinach! I don't even notice the spinach & neither does the husband!

 3 Tablespoons olive oil
3 garlic cloves, minced
1 can 14 oz crushed tomatoes
1/2 teaspoon dried oregano flakes
Salt to taste
Handfuls of raw spinach leaves

Heat 2 Tbs of olive oil in a medium skillet of moderate heat. Stir in garlic and cook until soft, about 2-3 minutes. Careful not to burn the garlic! Transfer to blender. Blend tomatoes, oregano and salt to taste. Blend in spinach, spinach, and more spinach! My handful is about 1 cup or so.

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What is your favorite pizza toppings? 

Tell me if you have an amazing pizza dough recipe... I love tweaking my own.