Strawberry Cream Cheese Dessert…

Wow..Strawberry Cream Cheese Dessert

 Ingredients:

• 1-1/2 cups finely crushed pretzels
• 1/2 cup sugar, divided
• 1 stick margarine, melted
• 1-1/2 (8 oz) bars Neufchatel Cheese, softened
• 2 tbsp skim milk
• 1 cup sugar free frozen whipped topping, thawed
• 2 cups boiling water
• 1 (0.6 oz) box sugar-free strawberry gelatin
• 1-1/2 cups cold water
• 4 cups fresh strawberries, sliced

Directions:

1. Preheat oven to 350° F. 
2. Mix together the pretzel crumbs, 1/4 cup sugar and margarine; press onto bottom of a 13x9-inch pan. Bake 10 minutes Cool. 
3. Beat the Neufchatel, remaining sugar and milk until blended. Stir in the thawed whipped topping; spread over crust. Refrigerate until ready to use. 
4. Add boiling water to gelatin mix in a large bowl; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened. Stir in strawberries; spoon over Neufchatel layer. Refrigerate 3 hours or until firm. Cut into 24 equal sized squares.

Nutritional Information:

Calories: 110, Total Fat 8g, Saturated Fat 3g, Cholesterol 10mg, Sodium 160mg, 

Carbohydrates 10g, Fiber 1g, Sugars 6g, Protein 2g, Vitamin A 6 %DV, Vitamin C 25 %DV, 

Calcium 2 %DV, Iron 0 %DV

Carb Choices: 1/2

Diet Exchange: 1/2 Carbohydrate + 1-1/2 Fat

BEST CHICKEN ENCHILADAS EVER!

I. PREP: 

• 15 MINS COOK: 
• 45 MINS TOTAL: 
• 1 HOUR

II. INGREDIENTS:

• 2 Tablespoons vegetable oil
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution using pre-cooked shredded chicken)
• salt and pepper
• 1 (4 ounce) can diced green chiles
• 1 (15.5 ounce) can black beans or lentils, rinsed and drained
• 8-10 flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
• (optional: 1/4 cup chopped fresh cilantro)

III. DIRECTIONS:

Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.

In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.

BEST CHICKEN ENCHILADAS EVER!

I. PREP: 

• 15 MINS COOK: 
• 45 MINS TOTAL: 
• 1 HOUR

II. INGREDIENTS:

• 2 Tablespoons vegetable oil
• 1 small white onion, peeled and diced
• 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution using pre-cooked shredded chicken)
• salt and pepper
• 1 (4 ounce) can diced green chiles
• 1 (15.5 ounce) can black beans or lentils, rinsed and drained
• 8-10 flour tortillas
• 3 cups Mexican-blend shredded cheese
• 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
• (optional: 1/4 cup chopped fresh cilantro)

III. DIRECTIONS:

Preheat oven to 350 degrees F.  Prepare your enchilada sauce, if making homemade.

In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with salt and pepper.  Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients.  Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.

Bake uncovered for 20 minutes.  Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.