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

Ingredients

  • • 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

Instructions

  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.

Notes

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/
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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

    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

  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.

Notes

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

    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

Instructions

  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.

Notes

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

    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

Instructions

  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.

Notes

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

    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)

Instructions

  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.

Notes

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

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

  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.

Notes

*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

    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.)

Instructions

  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.

Notes

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

    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

Instructions

  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).

Notes

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/

Lemon Cheesecake


Let me tell you a little story about how we stole a cheesecake from my sister.  It was totally by accident, I swear.  It was the day before Christmas Eve that we drove to my sister Tracy’s house for our side of the family’s Christmas celebration.  Tracy lives about two and half hours from us so we’re talking about a fairly significant road trip here.  When we got there, we put the food items we brought in their spare fridge in their garage.  Fun was had, gifts were opened, food was eaten and then returned to the garage fridge until time to go home. 

Fast forward to time to load the car.  My husband grabbed our food from the garage fridge before heading home.  We arrived home very late so we left the food in the car, since it was plenty cold outside.  The next morning, we realized we had an extra cake carrier, containing a creamy, dreamy pumpkin cheesecake that was meant for Tracy’s in-laws Christmas that day.  Oops!  Luckily, Tracy found it hilarious that we accidentally stole her cheesecake… after the initial shock wore off. 

My poor husband felt so bad that he offered to drive it all the way to their house.  Tracy insisted it was not necessary but my nephew was not so easily consoled.  He was looking forward to that cheesecake. (Can’t say I blame him…it was beyond delicious.  I tried really hard to feel guilty as I ate it).  As consolation, I offered to make him any cheesecake flavor he wanted for his upcoming birthday. That’s where this Lemon Cheesecake comes into play.  This was the birthday cheesecake he chose. 

His birthday was a month ago and I’ve made it again since then, plus I plan to make it for Easter as well.  It’s the kind of dessert that’s both rich and refreshing at the same time…it leaves you wanting more!  The crust is buttery, the filling is creamy, and the topping is an extra punch of sweet, tart lemon.  Worth every bit of effort to make all three components.  It’s sure to impress everyone who tastes it!  In fact, I am impressed every time I make it, if I do say so myself.  It’s hard to be humble.   ~Erin 

Lemon Curd Topping Ingredients:

  • The zest of 4-5 lemons
  • 1 ½ c. sugar
  • ¼ lb. (1 stick) real butter, room temperature
  • 4 large eggs
  • ½ c. fresh lemon juice
  • A scant 1/8 tsp. salt (a generous pinch)

Crust Ingredients:

  • 3 c. finely crushed graham crackers (I crush them in a gallon baggie with a rolling pin.)
  • ½ c. sugar
  • 1 1/3 sticks of real butter, melted

Filling Ingredients:

  • 24 oz. cream cheese, room temperature
  • 1 ¼ c. sugar
  • 3 eggs, room temperature*
  • The zest of 5 lemons (avoid the white pith)
  • ¼ c. fresh lemon juice
  • ½ tsp. pure vanilla extract

Instructions for Lemon Curd Topping:

In a medium sauce pan, combine the lemon zest with the sugar.

Cream the butter into the sugar/zest mixture.

Add the eggs, one at a time, until fully combined; then stir in the lemon juice and salt until combined.

Cook over low/medium heat until thickened (about 10 minutes), stirring constantly, or until it coats the back of a spoon.  It may simmer slightly but don’t let it come to a boil.

Remove from the heat and allow to cool; transfer to the refrigerator to cool for at least 4 hours.

Run through a fine mesh strainer or cheesecloth if bits of egg are present in the curd.

Instructions for Crust:

Preheat the oven to 350°F.

In a large baggie, crush graham crackers a few at a time (I use a rolling pin to crush them) until you have approximately 3 cups.

Add to a medium bowl and stir in the sugar until well combined.

Stir in the melted butter until crumbs are well-coated.

Press graham crackers into the bottom and up the sides of a nine-inch spring form pan.

Bake for around 15 minutes.

Removed from the oven and set aside to cool.

Instructions for Filling:

In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer.

Add eggs, one at a time, thoroughly incorporating each one before adding the next.

Stir in lemon juice, lemon zest, and vanilla and combine thoroughly.

Add the filling to the crust and bake in the preheated oven for 50-55 minutes. 

Remove from the oven an allow to cool for 30 minutes at room temp.  Transfer to the fridge to cool for at least 4 hours. Removed the sides of the spring form pan and spread on the lemon curd topping before slicing and  serving.

Lemon Cheesecake

Lemon Cheesecake

Ingredients

    Lemon Curd Ingredients
  • • The zest of 4-5 lemons
  • • 1 ½ c. sugar
  • • ¼ lb. (1 stick) real butter, room temperature
  • • 4 large eggs
  • • ½ c. fresh lemon juice
  • • A scant 1/8 tsp. salt (a generous pinch)
    Crust Ingredients
  • • 3 c. finely crushed graham crackers (I crush them in a gallon baggie with a rolling pin.)
  • • ½ c. sugar
  • • 1 1/3 sticks of real butter, melted
    Filling Ingredients
  • • 24 oz. cream cheese, room temperature
  • • 1 ¼ c. sugar
  • • 3 eggs, room temperature*
  • • The zest of 5 lemons (avoid the white pith)
  • • ¼ c. fresh lemon juice
  • • ½ tsp. pure vanilla extract

Instructions

    Instructions for Lemon Curd Topping:
  1. In a medium sauce pan, combine the lemon zest with the sugar.
  2. Cream the butter into the sugar/zest mixture.
  3. Add the eggs, one at a time, until fully combined; then stir in the lemon juice and salt until combined.
  4. Cook over low/medium heat until thickened (about 10 minutes), stirring constantly, or until it coats the back of a spoon. It may simmer slightly but don’t let it come to a boil.
  5. Remove from the heat and allow to cool; transfer to the refrigerator to cool for at least 4 hours.
  6. Run through a fine mesh strainer or cheesecloth if bits of egg are present in the curd.
    Instructions for Crust:
  1. Preheat the oven to 350°F.
  2. In a large baggie, crush graham crackers a few at a time (I use a rolling pin to crush them) until you have approximately 3 cups.
  3. Add to a medium bowl and stir in the sugar until well combined.
  4. Stir in the melted butter until crumbs are well-coated.
  5. Press graham crackers into the bottom and up the sides of a nine-inch spring form pan.
  6. Bake for around 15 minutes.
  7. Removed from the oven and set aside to cool.
    Instructions for Filling:
  1. In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer.
  2. Add eggs, one at a time, thoroughly incorporating each one before adding the next.
  3. Stir in lemon juice, lemon zest, and vanilla and combine thoroughly.
  4. Add the filling to the crust and bake in the preheated oven for 50-55 minutes.
  5. Remove from the oven an allow to cool for 30 minutes at room temp. Transfer to the fridge to cool for at least 4 hours.
  6. Removed the sides of the spring form pan and spread on the lemon curd topping before slicing and serving.
https://foursistersdish.com/2019/04/11/lemon-cheesecake/

Chicken Tinga

Chicken Tinga is a classic Mexican dish, but not necessarily something you will find on the menu of your favorite Mexican restaurant.  It consists of shredded chicken in a tomato based, slightly spicy, smoky, sauce with onions and garlic.  Sounds yummy doesn’t it?  Do I have your attention?  Chicken Tinga is most commonly served as a taco filling or on a tostada.  It has slow roasted flavor but comes together quickly. It is definitely a full-flavored crowd pleaser.  We serve it on a heated tostada along with refried beans, avocado slices, shredded lettuce and a sprinkle of cheese, but you can add whatever toppings that make your heart sing.  ~Kathy

3 c. boneless, skinless chicken breast; cooked and shredded

¼ c. onion, chopped

1/8 tsp. salt

1 T. water

2 cloves garlic, minced

¼ tsp. cumin

1 (8 oz.) can tomato sauce

¼ c. chicken broth

2 T. sauce from canned chipotle peppers in adobo sauce

Cook chicken completely, shred and set aside.  You can use any cooked chicken breast, but we often use store-bought rotisserie chicken. 

Spray a large, deep skillet with cooking spray.  Over medium heat add onion, salt and water. Cook and stir about 3 minutes then add minced garlic. Cook and stir an additional 2 minutes, until garlic is fragrant and onions are starting to soften. 

Stir in cumin, tomato sauce, chicken broth and adobo sauce.   Mix together and allow to come to a simmer.   Simmer and stir occasionally for about 5 minutes. 

Add chicken and allow to heat through before serving.

Makes six, 1/3 c. servings.  Each serving is zero WW Freestyle points!

Chicken Tinga

Chicken Tinga

Ingredients

  • 3 c. boneless, skinless chicken breast; cooked and shredded
  • ¼ c. onion, chopped
  • 1/8 tsp. salt
  • 1 T. water
  • 2 cloves garlic, minced
  • ¼ tsp cumin
  • 1 (8 oz.) can tomato sauce
  • ¼ c. chicken broth
  • 2 T sauce from canned chipotle peppers in adobo sauce

Instructions

  1. Cook chicken completely, shred and set aside. You can use any cooked chicken breast, but we often use store-bought rotisserie chicken.
  2. Spray a large, deep skillet with cooking spray.
  3. Over medium heat add onion, salt and water.
  4. Cook and stir about 3 minutes then add minced garlic. Cook and stir an additional 2 minutes, until garlic is fragrant and onions are starting to soften.
  5. Stir in cumin, tomato sauce, chicken broth and adobo sauce.
  6. Mix together and allow to come to a simmer.
  7. Simmer and stir occasionally for about 5 minutes.
  8. Add chicken and allow to heat through before serving.
  9. Makes six, 1/3 c. servings. Each serving is zero WW Freestyle points!
https://foursistersdish.com/2019/04/08/chicken-tinga/