Sopapilla Cheescake

I thought I would make a mexican dessert with my enchiladas. I saw these on a blog a long time ago and wanted to try it because it sounds really interesting. It calls for crescent dough. At the store, I found a tube that rolled out into a sheet, it wasn't the perforated triangle kind. I used low fat cream cheese, and you couldn't tell. I try to use healthier versions of non healthy foods. Sometimes it just ruins a dish, but a lot of times I honestly can not tell a difference. I cut this recipe in half and made it in an 8x8 dish. It was better warm, but I put it in the fridge and had a square cold and it was still good. It tastes kind of like a churro.

Sopapilla Cheesecake

2 cans Pillsbury Crescent rolls

2-8oz Cream Cheese (room temperature)

1 1/2 cups Sugar

1 tsp. Vanilla extract

1 tsp Cinnamon

1 stick butter (1/2 cup real butter not margarine)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla (Tina used a tsp and a half, because she loves vanilla extract. I think it would be fun to try other extracts like almond extract) spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe.

Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!

"Healthy" enchiladas

I made these this weekend. It used low fat versions of stuff. It was actually really really good. I quite enjoyed these enchiladas. I drew the line at the tortillas though, it called for "light" tortillas. I'll have none of that. I got the mission brand jalapeno tortillas and they added a little extra flavor. Also, rotisseri chickens were on sale so I bought one of those and so these were really easy to make.

Low-fat Chicken Enchiladas

2 cups shredded chicken

1 can Old El Paso green enchilada sauce

1 can 98% (or 99%) fat-free cream of chicken (I hate this stuff too, but it tastes good in this!)

1 c. low-fat cottage cheese (just trust me-- you won't even know it's there)

1/2 tsp. garlic salt

1 tsp. cumin1 tsp. chili

powdered pepper flakes to taste

salt and pepper to taste

1/4 c. cheddar cheese (If you can find the 2% cheese use that)

10 "light" tortilla shells

Mix together all of the ingredients (except the tortilla shells) in a medium-sized mixing bowl. Put a little of the mix in each tortilla shell, roll up, and place in a 9x13 baking dish. Spread any leftover mixture over the top and sprinkle on a LITTLE bit of cheese.

Bake at 350-degrees for 20-25 minutes. Serve with olives, tomatoes, salsa, avocado, lettuce.. or anything else you like on your enchiladas!

Greek Chicken

Chicken
Cube Boneless Skinless Chicken Breast
Season with Lemon Pepper and Cavenders (Just sprinkle each all over)
Cook in a fry pan coated with olive oil
Squeeze lemon juice on top when cooked

You can do the same with boneless pork chops and it's delicious

Serve with diced onion and tomato on pita bread with cucumber sauce

Cucumber Sauce
Peel Cucumber and grate with a cheese grater
Put in a strainer and let sit for a few hours to get most the juice out
Mix nearly equal parts Plain Yogurt and Sour Cream (Just a little more yogurt)
Season to taste with Cavenders and Lemon Pepper
Add a little lemon juice

When making this you may have to experiment. Season it until is tastes good to you. You may have to call your brother in law for help!

Rice Pilaf
3 cups Converted White Rice
1 cube butter
6 cups chicken broth
Juice of 3 large lemons (add 1 more lemon if you like it extra lemony)

Melt butter in pan
Saute rice in butter until light translucent
Add rice to boiling Chicken Broth
Add lemon juice
Stir and turn heat to low
Simmer until liquid is absorbed and rice is tender (about 30-45 minutes)