Low-Cal Enchiladas

So, in an effort to save money and calories, I have been cooking more. I really do love to cook, especially when I can make stuff up off the cuff. My hubby says I have a knack for it. I love the challenge of looking into my fridge/cabinet and coming up with something unique and tasty with stuff I have on hand.

Tonight, I decided on my version of enchiladas, which were of the venison persuasion. Now, if you aren’t a fan of bambi (as my hubby calls it), you can substitute extra lean ground beef, ground turkey or ground chicken.  I choose venison, one because it’s a lean meat and two because my brother-in-law blesses us with a ton of meat every hunting season. I have a very southern upbringing and come from a family of hunters, so I am not fazed by it. In fact, my mom raises a cow every year and takes it to market so she has a freezer full of fresh, hormone free and antibiotic free beef (all cuts-ribeye, ground beef, roast, stew meat, etc…)

Anyway, on to dinner…

4 Huge Servings (Less than 400 Calories Each)!

Venison Enchiladas

1 Can Low Sodium Black Beans (15 oz)
4 Cups Stewed Tomatoes
½ Cup Chopped Onions
1 Can Ro-Tel - Original Diced Tomatoes & Green Chilies (if you aren’t a fan of heat, skip these)
1 Cup Frozen Spinach
8 oz Ground Venison
4 Ole High Fiber Low Carb Tortillas
2 Oz Cabot - Cheddar Cheese 50% Reduced Fat
1 tbsp Argo - Cornstarch
2 tsp Chili powder

Salt & Pepper to taste

Pre heat the oven to 350. In a skillet brown the ground meat with the onions, salt and pepper. In a separate pot, heat the stewed tomatoes, Ro-Tel tomatoes, spinach and chili powder until boiling. Once the meat is browned, drain any grease and then add the black beans. Now that the tomato mixture is boiling, mix the cornstarch with a little water until it's blended. Slowly stir the cornstarch into the tomato mixture.  Take half of the tomato mixture and add it to the meat mixture. In a 9x13 pan spoon in a layer of the tomato mixture to cover the bottom. Divide the meat mixture in to four and fill each tortilla shell equally then place in the pan. Pour the remaining tomato mixture over the enchiladas and then top with the cheese. Bake until cheese is browned.

Super yummy! I added a little guacamole to mine. I served mine with a side of veggies, you could also top it with some shredded lettuce and a few chopped raw onions.

Enjoy! I shall now relax and enjoy my peppermint mocha flavored coffee.... Ahhhh....

To the moon and back,

It's Coffee Season!

That's right! It's that time of year when the weather is crisper (or at least a little less humid here in FL) and the days are shorter (it always seems more appropriate to drink coffee in the dark). By now, you should all know that coffee makes me happy, so this is my favorite time of year.

This is also the time of year when all of the "seasonal" creamers come out, which I love, but I do feel as though they are only teasing me because those flavors are only around for a short time. So it goes like this... I try a new creamer, I fall head over heels in love with it, and in two months its gone, never to return again (at least not til next season, if it went over well enough). Then January comes and there I will sit, broken hearted over my most recent love lost. What ever will I do? Will life go on? WHAT IS LEFT TO LIVE FOR (ok, besides my beautiful child and wonderful husband)??? Yes, I get this emotionally attached to ridiculous things such as creamer. (You think I'm bad? Ask my husband about the broken electric razor and that 1980's era digital clock radio that we just could not get rid of no matter what).

So annnnywhhheeerre (as Moose would say)... back to my dreamy, delectable, creamy, coffee enhancements. My favorite thus far this season? Oh, how do I limit it to just one? Can you choose a favorite child? Wouldn't that hurt the feelings of the other children? I mean, there are so many tasty one's out there right now. You all know my fondness for anything pumpkiny, so Coffeemate's Pumpkin Spice is up there. However, I came across a new one this year that I hadn't seen before, Brown Sugar Maple Latte. Whoa... A-MAZ-ING! The maple-ness comes through, but isn't over powering, it sweet, but not overly so. Ahhhh... it's just so good. I also have to say that I have always been a bigger fan of Coffee-mate's creamers (as opposed to International Delight's brand. Don't get me wrong, they have some flavors that are alright, but they all seem to have the same unpleasant aftertaste to me) and they didn't disappoint with this one. It's definitely on my list to remember for next year.

I am still looking forward to trying the Gingerbread Latte, the Sugar Cookie and the Pepermint Mocha ones. I am, however, not at all a fan of Eggnog, so that one will not be on my list, but, hey, that's just my humble opinion (as influential as I am) take it or leave it. My husband like the Eggnog one, but he's not right in the head, either.

To the moon and back,