Chicken and White Bean Enchiladas with Creamy Green Chile Sauce

This is on the top of the dude's list!  He absolutely LOVED it!  I have to admit- I did a really good job! This is one of my favs as well!

Here is the link to the original recipe:
http://www.skinnytaste.com/2010/06/chicken-and-white-bean-enchiladas-with.html

Food for your Dude version:  I hate onions- the dude loves onions, but since I am the cook- I get to choose what goes in and what doesn't.  I also left out the scallions and/or cilantro.  I also made half of this recipe.  IF you do that- you will on need 1/2 of a chicken bullion not a full one (Otherwise its a little salty- dude didn't notice, but I did)  Lastly, I used canned jalapeños and almond flour instead of regular flour for the sauce.

Chicken and White Bean Enchiladas with Creamy Green Chile Sauce
skinnytaste.com 
Servings: 8 • Serving Size: 1 enchilada • Old Points: 4 • Points: 5
Calories: 230 • Fat: 7.3 g • Protein: 20.4 g • Carb: 28.7 g • Fiber: 12.2 g  

Ingredients:

For the Chicken and White Bean Filling:

• 1 tsp olive oil
• 1/4 cup minced white onion
• 2 cloves garlic, minced
• 1 can (4.5 oz) chopped green chiles
• 15.5 oz can Navy beans (or Cannellini beans)
• 8 oz cooked shredded chicken breast
• 1/3 can water
• 1 chicken bullion
• 1 tsp cumin

For the Green Chile Enchilada Sauce:

• 1 tsp butter
• 1/2 cup chopped white onion
• 2 tbsp flour
• 1 cup fat free chicken broth
• 7 oz can chopped green chile
• 2 jalapeños, chopped (I used jarred)
• salt
• 1/2 cup light sour cream

• 3/4 cup reduced fat Mexican cheese
• 8 medium low carb tortillas
• chopped fresh cilantro or scallions (or both!)

Directions: 

Preheat oven to 375°.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover.Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Green Chile Enchilada Sauce: 
In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowlywhisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish.Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Grilled Steak Fajita's

I can not give enough props to this recipe site I have discovered!  I have yet to make anything bad & I know that it's not because I'm an AMAZING cook!  Cause in reality I like to think I'm awesome, but if I can make it, anyone can make it!  Plus, it keeps the dude happy!

I have a few versions of fajita's but this is the best yet!  Here is the link to the original recipe below!
http://www.skinnytaste.com/2011/05/grilled-steak-fajitas.html

The Food for Your Dude Version I just grabbed some steak (it was flank, but I was able to cut in strips- sorry!  I'm so not a meat expert!) so if you can't find flank- no worries, just work with something you can cut into strips.  I also left out the peppers and onions because honestly I hate them.  I also did not season early- I cooked on the stove and added the spices and it was still really good!  I used wholly guacamole as well.

Grilled Steak Fajitas
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 2 fajitas (3 oz meat total + onions, peppers + 2 tortillas)
Sodium: 487.6 mg (without adding salt) • Old Points: 6 pts • Points+: 8 pts
Calories: 297.8 • Fat: 13.1 g • Protein: 28.9 g • Carb: 30.4 g • Fiber: 16.1 g • Sugar: 1.7 g

For the Steak

• 2 lbs flank steak, trimmed of fat
• 3 cloves garlic, crushed
• 1 tbsp cumin (or to taste)
• 2 scallions, sliced (optional)
• salt + fresh pepper to taste

 For the Onions and Peppers 

• 3 medium onions, sliced into long strips
• 3 bell peppers (I used multi-colors), sliced into strips
• 1 tbsp olive oil
• salt + fresh pepper to taste

• 12 7" flour tortillas, such as La Tortilla Factory Low Carb High Fiber
• I like to season the steak a few hours ahead. Pierce steak with a fork all over to tenderize. Season steak with cumin, garlic, scallions, salt and pepper. Allow steak torest at room tempurature at least 10 minutes before grilling. 
•  In a large grill-safe pan such as a clay Chamba or cast iron skillet combine onions, peppers, olive oil, salt and pepper. Toss well to coat. Place on the BBQ and cook on medium-low heat, tossing occasionally until onions are caramelized, about 20 minutes. This could also be cooked inside on the stove as well.
• When the onions and peppers are done, set aside to keep warm on the top rack of your grill; raise the flame of the grill to high flame. Discard scallion and sear steak 4-6 minutes without moving, turn the steak over and cook a few more minutes until rare or medium rare (well done will be too tough). Remove from grill and let it rest a few minutes before cutting.  
  
  Cut meat into small cubes and combine with the cooked onions and peppers andserve with tortillas, cheese, guacamole and sour cream.

Chicken Pot Pie Soup- Gluten Free

Another great recipe from my fav site!  Below is the link to the original recipe!
http://www.skinnytaste.com/2011/01/chicken-pot-pie-soup.html

The Food for Your Dude version was gluten free and I used almond flour instead of flour or cornstarch!  I also left out the celery, onions and mushrooms and used canned shredded chicken rather than chicken breast.


Chicken Pot Pie Soup
Skinnytaste.com
Servings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts
Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g 

Ingredients: 

• 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
• 2 cups water 
• 4 cups fat free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms 
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt

Directions:

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Bangin' Grilled Shrimp Skewers

Another amazing recipe from skinnytaste.com!  Easy to make which is always a plus!

Here is the link to the original recipe on skinny taste.com
http://www.skinnytaste.com/2012/05/bangin-grilled-shrimp-skewers.html
Weight Watchers:  3 points for 2 skewers

What you need:
~For the sauce~

• 2 1/2 tbsp light mayo
• 2 tbsp scallions, chopped fine
• 1 1/2 tbsp Thai Sweet Chili Sauce 
• 1/2 tsp Sriracha (in the Asian food section)

~For the shrimp~

• 40 large raw shrimp (12.8 oz), shelled & deveined (I used smaller cooked shrimp)
• fresh cracked pepper
• oil spray

~skinnytaste.com way~

Combine the mayo, scallions, sweet chili sauce & sriracha sauce in a small bowl.  Set aside.

Soak wooden skewers in water @ least 20 minutes (or use metal ones to avoid this step).  Season shrimp lightly with pepper.  Place shrimp on 8 skewers.

Heat a clean lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers.  Grill on both sides for about 6-8 minutes total cooking time or until the shrimp is opaque & cooked through.

Set shrimp aside on a platter & quickly brush sauce onto the shrimp; serve immediately.

~Food4yourDude way~

I did the sauce the same way (minus the scallions).  For the shrimp I put some olive oil in a pan and grilled them with some black pepper and lemon juice.  Once cooked through I put them on the skewers and brushed with the sauce.  The Dude is the griller in the fam, so I did it the way I was comfortable cooking it!