Recipes Worth Trying

I wonder how many people started a new diet 20 days ago like I did? :) Sadly, I haven't been as consistent as I would like, but I'm definitely no longer living like it's the holiday's and eating everything in sight!

I found this recipe on Pinterest and tried it last night. It was great, Chad loved it and the kids ate it, so I thought I would share.

BUBBLE UP ENCHILADAS
Nutrition Info: Calories
390 Fat 11.5g Carbohydrate 36g Fiber 2g Protein 33g Serves 6
Weight Watcher Recipes 6 points (old points)

1 pound ground turkey
1 (10 ounce) can enchilada sauce*
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

- Preheat oven to 350 F

- Brown Turkey and drain juices if needed

- Pour and mix enchilada and tomato sauce over browned turkey.

- Cut refrigerated biscuits into fourths and stir into meat mixture.
- Dump into a greased 9X13 casserole pan and bake for 25 minutes.

- Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes.

- Let stand for 5 minutes.

*I could not find canned enchilada sauce so I just bought the McCormick powder packet and mixed it with 10 oz. of warm water - it worked great.

The picture above is before it went into the oven - I forgot to take an after picture. Here is the website I got this from.

I also found the below recipe from a different blog and made it for a MOPS playdate this week. It is in NO way diet-friendly (more like Type II diabetes friendly), but Oh MY...they are divine! Maybe it's just me because I absolutely LOVE oatmeal chocolate chip cookies and this is like those on steroids. :) But I agree with her - go make these now!

Carmelita Bars

32 caramel squares, unwrapped

1/2 cup heavy cream

3/4 cup butter, melted

3/4 cup brown sugar, packed

1 cup flour

1 cup rolled oats

1 teaspoon baking soda

6 ounces semisweet chocolate chips

(*note: these measurements make an 8x8 pan - double everything for a 9x13)

- Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside.

- In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan.

- Bake at 350 degrees for 10 minutes.

- Remove pan from oven and sprinkle chocolate chips over crust.

- Pour caramel mixture over chocolate chips.

- Crumble remaining oatmeal mixture over caramel.

- Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned.

- Remove from oven and cool completely before cutting. They should be stored and served at room temperature.

*To make a 9x13" version, simply double the amounts.

LASTLY! Did you see in the above picture my little red Misto sprayer? This is my new BFF. It's $9.50 on Amazon and worth every penny (red may cost more). You fill it with your own extra virgin olive oil (or whatever you choose) and it replaces Pam or non-stick sprays. But it also can be used to spray your foods. So anything you normally would baste with EVOO (for us, that includes chicken, baked french fries, roasted vegetables, etc.), you now just spray with this. And you use way less than you normally would, saving tons of calories and fat, plus it coats more evenly. For anyone who tries to use less processed foods, or wants to eat healthier, this is a must!