Jessica's FlatBread Pizza
1 FlatOut Low Carb Italian Herb flatbread
8 peices Turkey Pepperoni
1/2 Cup Organic Ragu Pasta Sauce
1/4 Cup Light (2%) Mozzarella
1 Wedge Laughing Cow Light Garlic and Herb Cheese
Spray flatbread lightly with light butter spray, place on cooling rack or pizza stone and broil at 500 for a few minutes, until crisp. Remove from oven, spread with Laughing Cow garlic and herb cheese, top with Ragu organic sauce, mozzarella, turkey pepperoni and sprinkle with garlic powder and italian seasoning. Return to oven and broil until cheese is melted. My version came out to only 200 Calories! And it is a big portion and you get all of it! Pair it with a salad and you are dandy!
Light Chicken Enchiladas with Green Chile Sour Cream Sauce
This makes 24 so you can definitely half the recipe for one casserole dish! Enjoy!
1/2 Cup Shredded Monterey Jack Cheese-200 Calories
1/2 Cup Shredded Cheddar 2% Cheese-160 Calories
2 Cans Green Chile Enchilada Sauce-Target Brand-200 Calories
32 Ounces Boneless Skinless Chicken Breasts-1000 Calories
6 Tablespoons Lite Sour Cream-210 Calories
2 Tablespoons Salsa-10 Calories
24 Extra Large Mission Corn Tortillas-1680 Calories
144 Calories per Enchilada
In a large bowl Combine 1/4 Cup Cheddar, 1/2 Cup Monterey Jack, 1 Can Green Chile Enchilada Sauce, and 2 tablespoons salsa, fold together and set aside.
Bring Large pot of water to a boil, place raw chicken breast into boiling water. Cook until there is no pink showing, remove from water.
Use your hands or two forks to shred all chicken and then add to the above mixture and combine.
In a small saucepan combine 6 tablespoons lite sour cream and 1 can green chile enchilada sauce, thin with skim milk as needed (you would need to add the calories for this if you thin it out, you could also thin it out with some of the chicken broth from boiling your chicken) Place over low heat, uncovered.
Using two large casserole dishes, place a small amount of the chicken mixture into each corn tortilla, roll tightly and place in casserole dish. Continue rolling enchiladas until all 24 are finished. You will have two full casserole dishes.
Top each enchilada with two teaspoons of green chile sour cream sauce. Pour any remaining over the the casserole. Sprinkle with remaining 1/4 cup cheddar. Bake at 350 degrees for 20-25 minutes until warmed through.
P.S. I went to see my Dr. this morning and he was so pumped about my weight loss. It was quite enthusiastic and motivating. I have lost a solid 8 pounds since August 14th. He was so interested in BABES that he asked me to bring him some of their info next time so he can share it with his other patients. I go back in 6 weeks, Halloween Day. The next goal is 10 more pounds baby!