Easy Beef Enchiladas

When people request recipes, one thing I have noticed is that they often say, “I’m looking for an easy recipe for….”  Everyone’s definition of easy is different, of course, but let’s face it – most of us don’t have time to shop for specialty ingredients or do crazy things like stop at more than one store.  Heck, these days I don’t even have time to get out of my car for groceries (thank you grocery pick up services for changing my life).  My definition of an easy recipe usually means things that are relatively quick to make, and that mostly consist of ingredients I regularly keep on hand.  I also appreciate recipes that can be adapted if you don’t happen to have a particular item, or the exact brand that the recipe mentions.  I always keep ground beef cooked in my freezer, making recipes like this even faster to throw together.  One of the best things about this recipe for Easy Beef Enchiladas is that you can make it after work and let your family think you spent hours in the kitchen. ~Tracy

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Ingredients:

  • 1 lb. cooked extra lean ground beef
  • 1 medium jalapeno, seeded and finely chopped
  • 1 cup finely chopped white or yellow onion
  • 1 c. fat free refried beans
  • 1 ½ T. taco seasoning
  • 1 large (19 oz.) can mild or medium enchilada sauce (I use Old El Paso)
  • 1 package (8 oz.) Velveeta shreds (I use Mexican style)
  • 12 soft taco sized low carb tortillas (I recommend Mission Carb Balance)

In a large skillet, combine the cooked ground beef, jalapeno and onion.  Heat together until onion and jalapeno begin to soften.

Add refried beans and taco seasoning.  Heat through until refried beans are softened and the entire mixture is incorporated together.

Remove from heat.

Spray a large casserole dish with cooking spray.

Divide the Velveeta shreds into two parts and set aside.

Pour ½ c. of the enchilada sauce in the bottom of the casserole dish and spread to lightly cover the pan.

Divide the meat into the 12 tortillas (this was about ¼ cup of meat per tortilla).

Using ½ of the package of Velveeta shreds, sprinkle a little cheese into each tortilla with the meat.  I used a scant tablespoon for each enchilada.

Roll each enchilada with meat and cheese closed and place in the casserole dish with the seam side down.

Cover the enchiladas evenly with the remaining enchilada sauce; sprinkle the top with the remaining Velveeta shreds.

Bake at 350℉ for approximately 20 minutes or until hot and bubbly.

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WW Info.: Each enchilada is 5 WW Freestyle Points using the recommended ingredients.

Easy Beef Enchiladas

Easy Beef Enchiladas

    Ingredients:
  • 1 lb. cooked extra lean ground beef
  • 1 medium jalapeno, seeded and finely chopped
  • 1 cup finely chopped white or yellow onion
  • 1 c. fat free refried beans
  • 1 ½ T. taco seasoning
  • 1 large (19 oz.) can mild or medium enchilada sauce (I use Old El Paso)
  • 1 package (8 oz.) Velveeta shreds (I use Mexican style)
  • 12 soft taco sized low carb tortillas (I recommend Mission Carb Balance)
  1. In a large skillet, combine the cooked ground beef, jalapeno and onion. Heat together until onion and jalapeno begin to soften.
  2. Add refried beans and taco seasoning. Heat through until refried beans are softened and the entire mixture is incorporated together.
  3. Remove from heat.
  4. Spray a large casserole dish with cooking spray.
  5. Divide the Velveeta shreds into two parts and set aside.
  6. Pour ½ c. of the enchilada sauce in the bottom of the casserole dish and spread to lightly cover the pan.
  7. Divide the meat into the 12 tortillas (this was about ¼ cup of meat per tortilla).
  8. Using ½ of the package of Velveeta shreds, sprinkle a little cheese into each tortilla with the meat. I used a scant tablespoon for each enchilada.
  9. Roll each enchilada with meat and cheese closed and place in the casserole dish with the seam side down.
  10. Cover the enchiladas evenly with the remaining enchilada sauce; sprinkle the top with the remaining Velveeta shreds.
  11. Bake at 350℉ for approximately 20 minutes or until hot and bubbly.

WW Info.: Each enchilada is 5 WW Freestyle Points using the recommended ingredients.

https://foursistersdish.com/2019/06/17/easy-beef-enchiladas/

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Blueberry Bagels

I’m sure by now you’ve heard of 2-Ingredient Bagels.  I’m not sure where the recipe originated but it can be found on many, many recipe sites.  The basic recipe consists of equal parts nonfat, plain Greek yogurt mixed with self-rising flour… brush with egg wash and sprinkle with toppings (sesame seeds, dried onion flakes, etc.) if your heart desires.  They are tasty and I make them often.  I even have a Savory Bread Pudding recipe that uses 2-Ingredient Bagels!  If you haven’t made it yet, what are you waiting for?!

Whether or not you know and love the classic version, I have something even better… my Blueberry Bagels.  These Blueberry Bagels are like the regular 2-ingredient bagel’s classier step-sister.  They are sweeter, prettier, and fancier.  They are the Cinderella of all the homemade bagels, with only a couple extra ingredients required beyond the normal two.  Worth it?  Slather one with a little butter or cream cheese and you’ll see it’s definitely worth it.  ~Erin

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  • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • ½ c. self-rising flour
  • ¼ tsp. baking soda
  • Pinch of salt
  • ¼ c. blueberries
  • Cooking spray
  • Egg white, beaten

Preheat the oven to 375°F.

Line a small baking sheet with parchment paper.  Spray parchment with cooking spray.  Set aside.

Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl.  When it’s nearly mixed, incorporate the blueberries and combine thoroughly.  Divide the dough into two sections.

Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake.  Connect the ends to make a circle and place on the parchment-lined sheet.

Bake for 25 minutes.  Remove from the oven and brush with egg whites.  Return to the oven and bake 5-10 more minutes, until golden brown.

Let the bagels cool to room temperature before slicing.

WW Freestyle Info.:  Makes 2 bagels.  Each bagel is 4 SmartPoints.

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Blueberry Bagels

Blueberry Bagels

    Ingredients
  • • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • • ½ c. self-rising flour
  • • ¼ tsp. baking soda
  • • Pinch of salt
  • • ¼ c. blueberries
  • • Cooking spray
  • • Egg white, beaten
  1. Preheat the oven to 375°F.
  2. Line a small baking sheet with parchment paper. Spray parchment with cooking spray. Set aside.
  3. Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl. When it’s nearly mixed, incorporate the blueberries and combine thoroughly. Divide the dough into two sections.
  4. Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake. Connect the ends to make a circle and place on the parchment-lined sheet.
  5. Bake for 25 minutes. Remove from the oven and brush with egg whites. Return to the oven and bake 5-10 more minutes, until golden brown.
  6. Let the bagels cool to room temperature before slicing.

WW Freestyle Info.: Makes 2 bagels. Each bagel is 4 SmartPoints.

https://foursistersdish.com/2019/06/10/blueberry-bagels/

Mexican Pulled Pork with Beans

There aren’t too many people that I know (in fact there is no one) that love to spend time planning meals. But imagine this… What if there was one thing that you could make and use for a variety of meals? Almost endless possibilities. How fantastic could that be?! This Mexican pulled pork is as close to perfect as you can imagine.  It’s that versatile.  Chalupa? Nailed it.  Maybe a tostada?  Done! You say you want a taco, you got it!  How about a burrito or a taco salad? Yep!  Oh wait, don’t forget about enchiladas! This meat can fill all of these, and probably some I haven’t thought of yet.  Listen, ladies and gentlemen, it is that good! ~Kathy

  • 4 lbs. boneless pork roast
  • 2 c. clean, dry pinto beans
  • 3 T. chili powder
  • 1 ½ T. ground cumin
  • 1 ½ tsp. dried oregano
  • 1 ½ T. salt
  • 1/8 tsp. black pepper
  • 2 (7 oz.) cans mild diced green chilies
  • 3 cloves garlic, smashed or minced
  • Half of a large onion, trimmed and cut into wedges

Soak beans in water overnight; drain the next morning.

Combine dry seasonings in a small bowl.   

Trim fat from roast and cut into about 6 large pieces.   Rub about one tablespoon of the spice mix into the meat. Set aside. 

In a 6-quart slow cooker, place the onion and garlic cloves.  Position the pieces of pork over the onion. 

Add in the drained beans and remaining spice mixture; then add green chilies (undrained).

Add enough water to just cover the beans and meat.  Turn the slow cooker on low and cook for at least 8 hours, until beans are soft and pork will easily shred. 

To serve:   Remove pork and the beans to a large, deep bowl with a slotted spoon.  Shred pork and serve with your favorite toppings.   Reserve some cooking liquid for use if desired. 

 

Mexican Pulled Pork with Beans

Mexican Pulled Pork with Beans

  • • 4 lbs. boneless pork roast
  • • 2 c. clean, dry pinto beans
  • • 3 T. chili powder
  • • 1 ½ T. ground cumin
  • • 1 ½ tsp. dried oregano
  • • 1 ½ T. salt
  • • 1/8 tsp. black pepper
  • • 2 (7 oz.) cans mild diced green chilies
  • • 3 cloves garlic, smashed or minced
  • • Half of a large onion, trimmed and cut into wedges
  1. Soak beans in water overnight; drain the next morning.
  2. Combine dry seasonings in a small bowl.
  3. Trim fat from roast and cut into about 6 large pieces. Rub about one tablespoon of the spice mix into the meat. Set aside.
  4. In a 6-quart slow cooker, place the onion and garlic cloves. Position the pieces of pork over the onion.
  5. Add in the drained beans and remaining spice mixture; then add green chilies (undrained).
  6. Add enough water to just cover the beans. Turn the slow cooker on low and cook for at least 8 hours, until beans are soft and pork will easily shred.
  7. To serve: Remove pork and the beans to a large, deep bowl with a slotted spoon. Shred pork and serve with your favorite toppings. Reserve some cooking liquid for use if desired.

WW Freestyle Info.: 3 ounces of cooked pork is 4 SmartPoints. The beans are zero SmartPoints!

https://foursistersdish.com/2019/06/04/mexican-pulled-pork-with-beans/

Skillet Dinner with Turkey Sausage

It only took me approximately twenty years of cooking for myself to figure out that the most flavorful foods often have the most color.  Honestly, I think it helped once I had my own children, and realized that if anyone was going to introduce them to healthy foods, it was going to have to be me.  We certainly eat our fair share of pizza, burgers, and desserts (we have a great dessert category here on the blog), but I also began, when my boys were very young, to introduce them to things that added flavor and nutrition, without making the food “worse” for you.  Sometimes those added flavors and colors are obvious and simple, like green peppers and carrots in their salad.  Sometimes they’re more subtle, like finely chopped fresh spinach in their spaghetti sauce.  Now that they’re older, I don’t have to be as sneaky.  In fact, they love dishes like this one with bold flavors, a bit of spiciness.  I love the flavors, too – and I particularly love that this is quick and easy to throw together.  ~Tracy

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Ingredients:

  • 12 oz. baby yellow potatoes, halved
  • ½ of a medium red bell pepper, thinly sliced
  • ½ of a medium yellow bell pepper, thinly sliced
  • ½ of a medium red onion, thinly sliced
  • 1 small jalapeno pepper, seeded and thinly sliced
  • 3 cloves garlic, thinly sliced or minced
  • ½ lb. frozen green beans, thawed
  • 12 oz. fresh or frozen broccoli florets (if frozen, allow to thaw)
  • 13 oz. smoked turkey sausage, thinly sliced
  • ¾ c. shredded Parmesan

Instructions:

Boil the potatoes in salted water until they just begin to become fork tender.  Drain and set aside.

Spray large, deep skillet with cooking spray.  Sauté the turkey sausage with jalapeno until sausage just begins to brown.  Add bell peppers, onion, and garlic.

Continue to sauté on low heat until peppers and onions begin to soften.

Add green beans, broccoli, and potatoes to the skillet.

Cover and continue cooking on low to heat until broccoli and green beans are tender.  Hint – I like to use a glass lid during this process so that I can keep an eye on the broccoli and green beans as they steam cook.

Remove skillet from heat and allow to begin to cool for two to three minutes.  Sprinkle Parmesan cheese over the mixture and toss together.

Makes 5 servings at 6 WW Freestyle points each.

Skillet Dinner with Turkey Sausage

Skillet Dinner with Turkey Sausage

    Ingredients
  • • 12 oz. baby yellow potatoes, halved
  • • ½ of a medium red bell pepper, thinly sliced
  • • ½ of a medium yellow bell pepper, thinly sliced
  • • ½ of a medium red onion, thinly sliced
  • • 1 small jalapeno pepper, seeded and thinly sliced
  • • 3 cloves garlic, thinly sliced or minced
  • • ½ lb. frozen green beans, thawed
  • • 12 oz. fresh or frozen broccoli florets (if frozen, allow to thaw)
  • • 13 oz. smoked turkey sausage, thinly sliced
  • • ¾ c. shredded Parmesan
  1. Boil the potatoes in salted water until they just begin to become fork tender. Drain and set aside.
  2. Spray large, deep skillet with cooking spray. Sauté the turkey sausage with jalapeno until sausage just begins to brown. Add bell peppers, onion, and garlic. Continue to sauté on low heat until peppers and onions begin to soften.
  3. Add green beans, broccoli, and potatoes to the skillet.
  4. Cover and continue cooking on low to heat until broccoli and green beans are tender. Hint – I like to use a glass lid during this process so that I can keep an eye on the broccoli and green beans as they steam cook.
  5. Remove skillet from heat and allow to begin to cool for two to three minutes. Sprinkle Parmesan cheese over the mixture and toss together.

Makes 5 servings at 6 WW Freestyle points each.

https://foursistersdish.com/2019/05/29/skillet-dinner-with-turkey-sausage/

Avocado Chicken Salad

Don’t you love it when two of your favorite things come together in perfect harmony?  Things like your favorite song on the radio and being in the car alone, hitting all of the green lights when you’re in a hurry, or the perfect concoction of chicken and avocado?  I know, I know…these things rarely happen, and I’m sorry to say that I can’t help you with the traffic lights.  I can, however, hook you up with the perfect summer combination in this Avocado Chicken Salad!  It’s become one of my favorite summery dinners – especially if I can make it with at least a few of the ingredients right out of my own garden (though I haven’t yet figured out how to grow avocados in the Oklahoma climate).  Everyone in my family goes back for seconds on this dish, and sometimes, when they aren’t looking, I might indulge in a third helping! ~ Tracy

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Ingredients

  • 350 grams of avocado, usually 3 medium avocados
  • ½ c. finely chopped yellow or white onion
  • 3 medium cloves garlic, minced
  • ½ c. grape or cherry tomatoes, quartered
  • 1 medium jalapeno, seeded and finely chopped
  • ½ c. cilantro, chopped
  • 2 cups chopped grilled chicken breast
  • Juice of one lime
  • Salt and pepper to taste

Remove the avocado from the rind.  Discard rind and pit.

Roughly mash the avocado with large fork or potato masher.

Mix all ingredients together, stirring gently.

Serve in your favorite tortilla or wrap.

Makes 4 cups.  Each ½ cup serving is 2 WW Freestyle Points.

Avocado Chicken Salad

Avocado Chicken Salad

    Ingredients
  • • 350 grams of avocado, usually 3 medium avocados
  • • ½ c. finely chopped yellow or white onion
  • • 3 medium cloves garlic, minced
  • • ½ c. grape or cherry tomatoes, quartered
  • • 1 medium jalapeno, seeded and finely chopped
  • • ½ c. cilantro, chopped
  • • 2 cups chopped grilled chicken breast
  • • Juice of one lime
  • • Salt and pepper to taste
  1. Remove the avocado from the rind. Discard rind and pit.
  2. Roughly mash the avocado with large fork or potato masher.
  3. Mix all ingredients together, stirring gently.
  4. Serve in your favorite tortilla or wrap.

WW Freestyle Info.: Makes 4 cups. Each ½ cup serving is 2 WW Freestyle Points.

https://foursistersdish.com/2019/05/20/avocado-chicken-salad/

Instant Pot Peach Butter

Summer is finally here and I plan on taking full advantage of my time off. This will be my first summer off in 10 years!

Sidenote:  My sister, Dr. Robin, who is a strong advocate for teachers, will want me to remind you that a teacher’s summer off is NOT paid time off.  We are only paid for contract hours worked, though most schools will distribute your pay over 12 months, to make budgeting easier.

Anywho, my first year back was great and I’m looking forward to spending the summer with my family.  What’s on the agenda, you ask? Lake time, a cross-country road trip (more on that later), pool time, lazy mornings sleeping in, baseball games, lots of cooking, and frequent trips to the farmers market for fresh produce and eggs.  

I love the farmer’s market.  The produce is so much more fresh than you’d find at the grocery store and, to me, it tastes better.   I love to see what I can find there each week, and I can’t wait for peaches to come in season! Peaches are one of my favorite fruits.  I always pick up plenty because they freeze well and they are so versatile. I use them in pies, of course, but I also love to make peach butter!  This Instant Pot Peach Butter is the perfect combination of sweet peaches and warm spices… it’s my favorite summer toast topper. So quick and easy to make in your electric pressure cooker, you’ll never buy the prefab stuff again.  ~Erin

Ingredients

  • 2 lb. peaches, peeled and pitted
  • ¾ c. water
  • 2 T. lemon juice
  • 1 T. cornstarch
  • ¼ to 1/3 c. packed brown sugar
  • ½ to 1 tsp. ground cinnamon, optional
  • ¼ tsp. ground cloves, optional
  • 1/8 tsp. ground allspice, optional

Cook peaches and water at high pressure for 20 minutes; natural release.

After all pressure has been released, turn off the pressure cooker, open the lid, remove the pot, and carefully pour off ¾ c. water.  Return the pot back to the cooker.

Puree with an immersion blender until smooth.

Add cornstarch, lemon juice, brown sugar (I used 1/3 c. but start with ¼ and add more if too tart.), and spices to taste, if desired; continue to blend well with immersion blender.

Turn the pressure cooker to simmer mode and simmer for 3-5 minutes, with the lid off, to thicken.  It splatters a lot so cover loosely with a clean kitchen towel, if needed, and monitor closely.

Turn off cooker and allow the mixture to cool.  Transfer to an airtight container and refrigerate for up to 10 days.  This can also be frozen for up to 3 months.

WW Freestyle Info.:  This recipe makes 18 servings (about 2 ¼ cups).  Each 2 Tablespoons serving is 1 SmartPoint.

Instant Pot Peach Butter

Instant Pot Peach Butter

    Ingredients
  • ~2 lb. peaches, peeled and pitted
  • ~¾ c. water
  • ~2 T. lemon juice
  • ~1 T. cornstarch
  • ~¼ to 1/3 c. packed brown sugar
  • ~½ to 1 tsp. ground cinnamon, optional
  • ~¼ tsp. ground cloves, optional
  • ~1/8 tsp. ground allspice, optional
  1. Cook peaches and water at high pressure for 20 minutes; natural release.
  2. After all pressure has been released, turn off the pressure cooker, open the lid, remove the pot, and carefully pour off ¾ c. water. Return the pot back to the cooker.
  3. Puree with an immersion blender until smooth.
  4. Add cornstarch, lemon juice, brown sugar (I used 1/3 c. but start with ¼ and add more if too tart.), and spices to taste, if desired; continue to blend well with immersion blender.
  5. Turn the pressure cooker to simmer mode and simmer for 3-5 minutes, with the lid off, to thicken. It splatters a lot so cover loosely with a clean kitchen towel, if needed, and monitor closely.
  6. Turn off cooker and allow the mixture to cool. Transfer to an airtight container and refrigerate for up to 10 days. This can also be frozen for up to 3 months.

WW Freestyle Info.: This recipe makes 18 servings (about 2 ¼ cups). Each 2 Tablespoons serving is 1 SmartPoint.

https://foursistersdish.com/2019/05/14/instant-pot-peach-butter/

Spicy Asian Chicken Meatballs with Broccoli

Confession…I did not grow up an adventurous eater. I was sort of a poster child for, “I won’t eat this, or I’m going to pick that out.” I’m pretty sure I never ate in an Asian restaurant until after I was married. As an adult though, I realized that if I was going to have anything remotely close to a healthy diet, I was going to have to branch out beyond my favorite comfort foods. Confession number two….I’m still not all that adventurous, but I’ve learned to introduce myself, and my kids, to different flavors and foods. I’ve learned that there are better sauces than barbecue or ranch, and that fruits and vegetables can add beautiful flavor and color to our plates. Don’t get me wrong – I still load up my plate with macaroni and cheese on occasion (try ours here), but more often than not, we’re eating something like these Spicy Asian Chicken Meatballs with Broccoli. I think you’ll like it just as much as that take-out comfort food! ~Tracy

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Ingredients for meatballs

  • 1 ¼ lb. ground white meat chicken
  • 1 egg
  • ¼ c. bread crumbs.
  • 3 cloves garlic, minced
  • 1 T. crushed red pepper flakes
  • 1 T. fresh peeled ginger, grated
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. black pepper

Ingredients for sauce

  • ¼ c. teriyaki sauce
  • ½ c. water
  • 1 T. fresh peeled ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp. crushed red pepper flakes
  • ¼ c. lightly packed brown sugar
  • Pinch salt
  • 2 c. steamed broccoli (reserved until adding sauce to meatballs)

Mix all meatball ingredients until well combined. Use a small ice cream scoop to form 24 meatballs.

Place meatballs on large baking sheet, lined with parchment.

Bake at 350, for approximately 25 minutes, or until each meatball begins to turn golden and all juices are clear.

While meatballs are cooking, combine all sauce ingredients (except broccoli) in a small saucepan and whisk together. Heat to a low boil, reduce heat and simmer for two minutes.

Place cooked meatballs and steamed broccoli in a large metal or glass bowl. Cover with sauce and toss together.

This recipe makes 6 servings (4 meatballs per serving). Each serving is 3 WW Freestyle Points.

Serve over rice, but remember to figure WW points on rice separately if desired.

Spicy Asian Chicken Meatballs with Broccoli

Spicy Asian Chicken Meatballs with Broccoli

    Ingredients for meatballs
  • • 1 ¼ lb. ground white meat chicken
  • • 1 egg
  • • ¼ c. bread crumbs.
  • • 3 cloves garlic, minced
  • • 1 T. crushed red pepper flakes
  • • 1 T. fresh peeled ginger, grated
  • • 1 tsp. onion powder
  • • 1 tsp. salt
  • • ½ tsp. black pepper
    Ingredients for sauce
  • • ¼ c. teriyaki sauce
  • • ½ c. water
  • • 1 T. fresh peeled ginger, grated
  • • 2 cloves garlic, minced
  • • 2 tsp. crushed red pepper flakes
  • • ¼ c. lightly packed brown sugar
  • • Pinch salt
  • • 2 c. steamed broccoli (reserved until adding sauce to meatballs)
  1. Mix all meatball ingredients until well combined. Use a small ice cream scoop to form 24 meatballs.
  2. Place meatballs on large baking sheet, lined with parchment.
  3. Bake at 350, for approximately 25 minutes, or until each meatball begins to turn golden and all juices are clear.
  4. While meatballs are cooking, combine all sauce ingredients (except broccoli) in a small saucepan and whisk together. Heat to a low boil, reduce heat and simmer for two minutes.
  5. Place cooked meatballs and steamed broccoli in a large metal or glass bowl. Cover with sauce and toss together.

This recipe makes 6 servings (4 meatballs per serving). Each serving is 3 WW Freestyle Points. Serve over rice, but remember to figure WW points on rice separately, if desired.

https://foursistersdish.com/2019/05/06/spicy-asian-chicken-meatballs-with-broccoli/

Chocolate Chip Banana Bread

My older son is headed into pre-finals week of his second semester of college, and when I think about studying, I think about comfort food and care packages.  So, even though I personally hate all things banana, sometimes I have to take one for the team and make something that the men in my household love. “Dead week” is one of those times since both my boys LOVE this recipe – especially when you throw in some chocolate chips (of course, they think everything is better with chocolate chips, and they’re not wrong).  If you are a banana lover, make this your go-to recipe for banana bread. The expert banana bread eaters in my family guarantee you’ll love it. ~Tracy

Ingredients:

  • 1 ½ c. sugar
  • ½ c. stick butter, softened
  • 2 large eggs
  • 1 ½ c. mashed ripe* banana (usually approx. 2 large or 3 medium bananas)
  • ½ c. buttermilk
  • 1 tsp. vanilla
  • 2 ½ c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. mini chocolate chips

Instructions:

Preheat oven to 350 F.

Mash bananas in small bowl until they form a sticky paste – set aside.

Mix sugar and butter in a large bowl.  Stir in eggs, one at a time, until well blended.  

Mix in bananas, buttermilk, and vanilla.  Beat until smooth.

Stir in flour, baking soda, and salt just until all ingredients are mixed together.  

Gently fold in chocolate chips.

Pour mixture into two greased and floured loaf pans (8 ½ x 4 ½ x 2 ½).

Be sure oven rack is centered so that the tops of bread is positioned in the center of the oven.  Bake on 350°F for approximately 1 hour, or until inserted toothpick comes out clean (I start checking mine after about 50 minutes).  If tops begin to brown too much before done, loosely lay a sheet of aluminum foil over the top of the loaves until they finish baking.  

When done, cool for approximately 10 minutes before removing from loaf pans. Cool completely before slicing.  

*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.

Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

  • • 1 ½ c. sugar
  • • ½ c. stick butter, softened
  • • 2 large eggs
  • • 1 ½ c. mashed ripe* banana (usually approx. 2 large or 3 medium bananas)
  • • ½ c. buttermilk
  • • 1 tsp. vanilla
  • • 2 ½ c. all-purpose flour
  • • 1 tsp. baking soda
  • • 1 tsp. salt
  • • 1 c. mini chocolate chips
  1. Preheat oven to 350 F.
  2. Mash bananas in small bowl until they form a sticky paste – set aside.
  3. Mix sugar and butter in a large bowl. Stir in eggs, one at a time, until well blended.
  4. Mix in bananas, buttermilk, and vanilla. Beat until smooth.
  5. Stir in flour, baking soda, and salt just until all ingredients are mixed together.
  6. Gently fold in chocolate chips.
  7. Pour mixture into two greased and floured loaf pans (8 ½ x 4 ½ x 2 ½).
  8. Be sure oven rack is centered so that the tops of bread is positioned in the center of the oven. Bake for approximately 1 hour, or until inserted toothpick comes out clean (I start checking mine after about 50 minutes). If tops begin to brown too much before done, loosely lay a sheet of aluminum foil over the top of the loaves until they finish baking.
  9. When done, cool for approximately 10 minutes before removing from loaf pans. Cool completely before slicing.

*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.

https://foursistersdish.com/2019/04/29/chocolate-chip-banana-bread/

Breakfast Enchiladas

Confession:  I hardly ever cook breakfast…especially not at breakfast time.  I do, however make breakfast for supper a lot.  Why?  Because I love breakfast food but I do not love mornings.  I am not, nor ever shall I ever be, a morning person.  I’m a night owl by nature…I come by it honestly.  I don’t think my mother has ever been in bed before midnight in her adult life.  She always said when we were kids that it was the only time she could get anything done.  I get that, for sure!  I think all moms do.  Anywho, these are the reasons that, if we have a homemade breakfast-type meal, it’s usually in the P.M. 

If, on the rare occasion, I want to make something special for breakfast, I look for things that can be prepped in advance – like after the kids go to bed the night before.  That led me to these enchiladas.  I loved the idea of Breakfast Enchiladas but I wasn’t crazy about the couple of recipes I tried.  So, I did what I often do, and made up my own version.  It’s superb, if I do say so myself.  Packed with taters, veggies, sausage, and cheese, then covered with a creamy “sauce,” these Breakfast Enchiladas will fill you up, yet leave you wanting more.  Enjoy!  ~Erin

Ingredients

  • 4 c. frozen O’Brien hash browns with onions & peppers (the cubed kind – not shredded)
  • 2 c. cooked turkey sausage (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles.)
  • 4 oz. (about 1 ½ c.) reduced-fat shredded Mexican cheese (I used Kraft 2%), divided
  • 5 green onions, chopped
  • 8 large eggs
  • 1 c. fat free half & half
  • 1 tsp. salt
  • ¼ tsp black pepper
  • 8 whole wheat tortillas (I used La Banderita Carb Counter Whole Wheat Wraps but any 1-point tortilla will do.)

Preheat the oven to 400°F.  Spray a sheet pan with non-stick cooking spray, and spread the hash browns in an even layer. 

Bake for 25 to 30 minutes or until they just start to brown.  Set aside to cool.  Turn off the oven.  This step can be done in advance and hash browns refrigerated until ready to use.

Once cool, transfer the hash browns to a medium bowl and combine with the turkey sausage, 1 cup of the shredded cheese and most of the green onions (reserve ½ c. cheese and some green onions for topping).

Spray a 9×13 casserole dish with nonstick cooking spray.  Assemble the enchiladas by filling each tortilla with a heaping half cup of the mixture, until all the filling has been evenly distributed among the 8 tortillas.

In the same, now-empty bowl, beat the eggs with the half & half, salt, and pepper.  Pour the mixture over the tortillas evenly and cover with foil. 

At this point, preheat the oven to 350°F while the enchiladas soak up the egg mixture for at least 15 minutes; OR these can be refrigerated overnight and cooked in the morning.  If refrigerated overnight, set the enchiladas out to come to room temp while the oven preheats.

Bake 30-32 minutes, until egg mixture is set; remove the foil and top with remaining cheese and green onions.  Bake 2-3 more minutes, uncovered, until the cheese is melted.

WW Freestyle Info.:  This recipe makes 8 enchiladas.  Each enchilada is 6 SmartPoints.

Breakfast Enchiladas

Breakfast Enchiladas

    Ingredients
  • • 4 c. frozen O'Brien hash browns with onions & peppers (the cubed kind – not shredded)
  • • 2 c. cooked turkey sausage (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles.)
  • • 4 oz. (about 1 ½ c.) reduced-fat shredded Mexican cheese (I used Kraft 2%), divided
  • • 5 green onions, chopped
  • • 8 large eggs
  • • 1 c. fat free half & half
  • • 1 tsp. salt
  • • ¼ tsp black pepper
  • • 8 whole wheat tortillas (I used La Banderita Carb Counter Whole Wheat Wraps but any 1-point tortilla will do.)
  1. Preheat the oven to 400°F. Spray a sheet pan with non-stick cooking spray and spread the hash browns in an even layer.
  2. Bake for 25 to 30 minutes or until they just start to brown. Set aside to cool. Turn off the oven. This step can be done in advance and hash browns refrigerated until ready to use.
  3. Once cool, transfer the hash browns to a medium bowl and combine with the turkey sausage, 1 cup of the shredded cheese and most of the green onions (reserve ½ c. cheese and some green onions for topping).
  4. Spray a 9x13 casserole dish with nonstick cooking spray. Assemble the enchiladas by filling each tortilla with a heaping half cup of the mixture.
  5. In the same bowl, beat the eggs with the half & half, salt, and pepper. Pour the mixture over the tortillas evenly and cover with foil.
  6. At this point, preheat the oven to 350°F while the enchiladas soak up the egg mixture for at least 15 minutes; OR these be refrigerated overnight and cooked in the morning. If refrigerated overnight, set the enchiladas out to come to room temp while oven preheats.
  7. Bake 30-32 minutes, until egg mixture is set; remove the foil and top with remaining cheese and green onions. Bake 2-3 more minutes, uncovered, until the cheese is melted.

WW Freestyle Info.: This recipe makes 8 enchiladas. Each enchilada is 6 SmartPoints.

https://foursistersdish.com/2019/04/25/breakfast-enchiladas/

Crock Pot Spinach & Artichoke Chicken

Spring is finally here, which means we are reaching the season of the year when my husband and kids start hollering, “let’s go fishing!”  My husband is the type that will go fishing in a full snow-suit or rain gear.  He’s what you would call obsessed.  He reads fishing magazines and watches pro-fishing on TV.  Like I said… obsessed.  However, there are worse hobbies for a person to have, so I tolerate the fishing string remnants that gets caught in my vacuum cleaner beater bar.  I am more of a fair-weather fisherman… fisherwoman?… Let’s go with “angler.”  I like to fish but only when it’s sunny and warm.  I want no part of being on the lake in winter gear. 

Recently, on a particularly warm and sunny afternoon, we decided it would be a good day to do a little fishing.  Before we ventured out, I threw a supper in the Crock-Pot because I didn’t want to go straight to the kitchen after being out all day.  Oh man, I’m glad I did.  I wish I could say we arrived home with some fresh fish to fry, but let’s just say I was glad we planned to have chicken.  This Crock Pot Spinach & Artichoke Chicken smelled amazing after a day at the lake.  A few minutes to slice and toast some bread was basically all it took to have supper ready.  ~Erin

  • 1 lb. boneless, skinless chicken breasts
  • 1 (9 oz.) package frozen spinach, thawed
  • 1 (14 oz.) can quartered artichoke hearts, packed in water; drained
  • 1 T. minced garlic
  • 1 (8 oz) package fat-free cream cheese
  • ½ c. shredded parmesan
  • ½ c. low-moisture part-skim mozzarella
  • 1/3 c. fat-free half & half
  • Salt & pepper to taste
  • Sliced, toasted French bread, for serving

Place chicken in the bottom of a slow-cooker. 

Squeeze as much water as possible from the thawed spinach and add it to the slow-cooker along with the garlic and drained, quartered artichoke hearts.

Cook on high for 3-4 hours or low for 6-8.

Remove the chicken from the slow-cooker and shred; return it to the pot.

Add cream cheese, shredded parmesan, mozzarella, half & half, and salt & pepper; stir until melted and creamy.

Serve on toasted French bread slices (optional).

WW Freestyle Info:  This recipe makes approximately 8 half-cup servings.  Each serving is 2 SmartPoints. 

Crock Pot Spinach & Artichoke Chicken

Crock Pot Spinach & Artichoke Chicken

    Ingredients
  • • 1 lb. boneless, skinless chicken breasts
  • • 1 (9 oz.) package frozen spinach, thawed
  • • 1 (14 oz.) can quartered artichoke hearts, packed in water; drained
  • • 1 T. minced garlic
  • • 1 (8 oz) package fat-free cream cheese
  • • ½ c. shredded parmesan
  • • ½ c. low-moisture part-skim mozzarella
  • • 1/3 c. fat-free half & half
  • • Salt & pepper to taste
  • • Sliced, toasted French bread, for serving
  1. Place chicken in the bottom of a slow-cooker.
  2. Squeeze as much water as possible from the thawed spinach and add it to the slow-cooker along with the garlic and drained, quartered artichoke hearts.
  3. Cook on high for 3-4 hours or low for 6-8.
  4. Remove the chicken from the slow-cooker and shred; return it to the pot.
  5. Add cream cheese, shredded parmesan, mozzarella, half & half, and salt & pepper; stir until melted and creamy.
  6. Serve on toasted French bread slices (optional).

WW Freestyle Info: This recipe makes approximately 8 half-cup servings. Each serving is 2 SmartPoints.

https://foursistersdish.com/2019/04/15/crock-pot-spinach-artichoke-chicken/