Enchilada Noodle Bake

I usually have a picture of the final product plated, but I must have been really hungry ( or tired) because I forgot, ha!

Another day...Another new recipe :) Two new recipes in a row is pretty good for me. It is nice to see my family enjoying delicious, healthy food! Our 2 year old, who typically eats everything in sight, is going through a bit of a phase it seems and not eating much of it, BUT our usually picky 4 year old has eaten her entire bowl for the last 2 evenings. Perhaps one day they will both be on the same page. :) My husband scarfed down his portion of it before moving on to his dinner salad.

INGREDIENTS:

*12 oz of whole grain egg noodles

* 6 oz of nonfat, plain Greek yogurt, divided

*10 oz of red enchilada sauce

*2 cups of Mexican shredded cheese blend (reduced-fat preferred), divided

*2 cups of frozen corn

*1 lb lean ground turkey

* 1/2 cup of diced onion

2 tsp of minced garlic

1 Tbsp of chili powder

*1 tsp of cumin

*1/2 tsp of sea salt

*1/2 tsp of pepper

**optional ingredients: avocado and extra Greek yogurt

INSTRUCTIONS:

1. Preheat oven to 350 degrees and spray( I use olive oil spray) a 9x13 pan.

2. Cook the noodles according to the directions.

3. In a LARGE bowl ( you don't think you need a big one now, but will need it later!), mix 2 oz (about 4 Tbsp) of Greek yogurt, enchilada sauce, 1 cup of cheese, and corn.

4. In a pan, cook the turkey for about 8 minutes and drain fat. Add the onion and minced garlic. Cook until onions are tender. Add the the spices and remaining yogurt. Mix until yogurt evenly coats the turkey.

5. Take the large bowl and add the turkey and noodles to it, combining all of the ingredients well.

6. Pour it into you lightly greased pan . Top it with the remaining cheese.

7. Cook for about 15 minutes.

**8. You can add chopped avocado and Greek yogurt to the top as we did!

THIS MAKES A TON!!! I am giving some to my brother and sister-in-law to enjoy! We will have some leftovers later in the week. :)

Fixers: I counted it as ONE red, ONE blue, and 2 YELLOWS- I used the green container as my portion size. :)

Happy Eating!

XoXo 

Kynslee 

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Chicken Stroganoff

While lying in bed last week (resting from kidney stone surgery), I saw my husband was surfing the web, as he often does. He wasn't looking at houses or properties, which he enjoys;rather, he was looking up recipes. I suppose he was sending me a little or quite obvious hint really to change up what we have been eating.

I could truly eat the same thing day in and day out. I look forward to my one treat meal per week that changes it up. I live for consistency in my life. He detests leftovers and the same meal over and over again.

He bookmarked some of the recipes, so I figured I would give them a try. I "cleaned" it up a little bit, and we enjoyed a nice Sunday dinner after I got home from work.

INGREDIENTS:

* sea salt

*black pepper

* about 1 lb of boneless, skinless chicken breasts ( I used 3, thin cut ones)

*1 tbsp of olive oil

*1 small onion, diced

*2 tsp. of minced garlic

1 tbsp of whole-wheat flout

*1/2 cup of white cooking wine

*1 cup of milk

*4 tbsp of plain, nonfat Greek yogurt

*6 oz (1/2 bag) of whole wheat egg noodles, dry

*parsley flakes

INSTRUTIONS:

1. Heat 1/2 tbsp of olive oil in a pan.

2. Cut off any excess fat from chicken, season with salt and pepper, and cut into cubes.

3. Add chicken to pan and cook for about 3 minutes per side. It doesn't have to be completely cooked at this point. 

4. Put chicken on another plate and keep off to the side.

5. Put the remaining oil in the pain and add the onions and garlic (You can also add sliced mushrooms at this point-I didn't because we don't like them.) If using mushrooms, cook on low for about 12 minutes. If only the onions and garlic, then cook on low for about 5 minutes, stirring frequently.

6.  Sprinkle to flour over the vegetable mixture and coat evenly.

7. Take the pan off the burner and add the cooking wine. Allow it to cook for a few minutes. Use a wooden spoon to deglaze the pan while the wine is cooking.

8.  Add the chicken back into the skillet with the yogurt and milk and cook until sauce thickens and chicken is cooked through-about the amount of time it takes to cook noodles-low heat--add more flour if sauce isn't thick enough for you

9. While the stroganoff is cooking, cook the pasta as directed on the package.

10. Serve and garnish with a little parsley flakes.

FIXERS: I did 2 Yellow containers of noodles and 1 Red of the stroganoff mixture. You can do more or less depending on your nutritional needs.

I paired mine with a cucumber and tomato salad! Delicious.

My husband quickly ate his entire plate, and our oldest finished all of hers as well. :)

Happy Eating!

XoXo

Kynslee

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No-Bake Energy Treats

Our oldest daughter, Kynsten, was on an electronics hiatus in June. (negative consequence for a poor choice). Truthfully, I was a little nervous about it because she would get some screen time when her sister napped, which gave me some time to get some work done. She really started reading even more than she normally would. We made several trips to the library for new material. Our latest trip, we found this book.

Good old Curious George! I loved him when I was a kid. At the end of this book, there was a recipe shared for a really healthy snack. How cool is that?! We decided to give them a try. Yum! :) 

INGREDIENTS:

* 1 1/4 cups of old-fashioned oats or quick oats

*1/2 cup of natural peanut butter

*1/2 cup of dark chocolate chips

*1/3 cup of honey

*1 tsp of vanilla extract

**Their recipe also suggested 2/3 cup of coconut flakes BUT I hate coconut so left that out. :) I actually have the other ingredients on hand at all times. :) 

INSTRUCTIONS:

1. Take all of the ingredients and mix into a medium sized bowl.

2. Cover the bowl and refrigerate for at least 30 minutes

3. Take out and roll in balls.

4. ENJOY!! 

**Keep them refrigerated**

FIXERS: 2 of these bad boys=1 yellow :)

Happy Eating!!

XoXo

Kynslee