Making up for lost time...

It's been a busy few weeks. Between Ben in school, work loads picking up and vacations...I've barely had time to cook. But, it's fall now and we're excited for some new recipes. Plus with all the junk we've been eating the past few weeks you can expect a few recipes that are good for you too.

I'm back in my routine of making a menu for the week. So this week you can expect Better Than Ever Enchiladas and White Bean Chicken Chili.

Tonight I made the Enchiladas. It was featured in the Kraft Food and Family magazine a year ago. It's a lighter recipe that doesn't use oil for the tortillas nor enchilada sauce, but its by far one of my favorite homemade enchilada recipes. It only calls for 1/2 lb ground hambuger, but I always double the filling and stuff them extra and make as many as I can fit in the dish.

Better Than Ever Enchiladas (Kraft Food & Family)

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups salsa, divided
1 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided
2 Tbsp. Light Zesty Italian Reduced Fat Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro

Preheat oven to 400°F. Cook meat and peppers in large nonstick skillet on medium heat until meat is no longer pink, stirring frequently. Add 1 cup of the salsa; simmer 3 to 4 min. or until peppers are tender. Remove from heat; stir in 1/2 cup of the cheese.

Spread 1/4 cup of the salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 of the tortillas on large sheet of waxed paper; wrap tortillas in waxed paper. Microwave on HIGH 20 to 30 sec. or just until warm. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam side down, in dish. Repeat with remaining 4 tortillas and remaining meat mixture. Spoon remaining 3/4 cup salsa evenly over filled tortillas; cover with foil.

Bake 20 min. or until heated through. Uncover; top with remaining 1/2 cup cheese. Bake an additional 2 to 3 min. or until cheese is melted. Top with cilantro.

Fajita Pizza...

This fajita pizza taste just like the real thing. Using rotisserie chicken, red and green bell peppers, onions and chipotle cheddar cheesse...it was the perfect combination for a mexican inspired pizza.

Mojitos!!!

This is one of my favorite cocktails that I discovered in Mexico on our honeymoon. Try using brown sugar instead of white sugar to add a slightly different taste.

Mojitos

10 fresh mint leaves
2 tablespoons sugar
Juice from 1/2 lime (about 2 tablespoons)
1/4 cup light rum
Ice cubes
Splash of club soda

Combine mint leaves, sugar, and lime juice in a small mortar bowl; crush mint using a pestle. Transfer mint mixture to a tall glass.

Add rum, and stir; add ice cubes. Add a splash of club soda.

Note: If you don't have a mortar and pestle, simply use the back of a spoon to crush the mint leaves in your glass with the sugar and lime juice.

Hot Summer Days...

Now that I'm not working, I've actually had a few days to make some gourmet meals at home. Nothing says summer that shrimp, cilantro and limes. Enjoy this dish with a cold corona or an ice cold margarita to wash down to the spiciness of the shrimp. There is no need to premarinate the shrimp and they cook up cook, which makes this meal perfect for a weeknight.

Tequlia Shrimp with Cilantro-Lime Rice

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

1/2 teaspoon salt, divided

1/4 teaspoon ground red pepper

1/4 teaspoon chili powder

1/8 teaspoon ground cumin

1/8 teaspoon black pepper

1 1/2 pounds peeled and deveined large shrimp

2 tablespoons vegetable oil, divided

2 teaspoons bottled minced garlic

1/4 cup tequila

2 tablespoons minced fresh cilantro, divided

1 tablespoon fresh lime juice

Lime wedges (optional)

Cook rice according to package directions, omitting salt and fat.
While rice cooks, combine 1/4 teaspoon salt and next 4 ingredients (1/4 teaspoon salt through black pepper) in a large zip-top plastic bag; add shrimp. Seal and shake to coat.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 3 minutes, turning once. Add garlic; sauté 1 minute. Add tequila and 1 tablespoon cilantro; cook 1 minute.

Combine 1/4 teaspoon salt, 1 tablespoon oil, 1 tablespoon cilantro, and lime juice; pour over rice, tossing to coat. Serve shrimp over rice mixture. Serve with lime wedges, if desired.

Starting the week off right...

Perfect for a lazy, rainy Sunday afternoon...Taco Soup. And even more perfect are the leftovers for the rest of the week. I almost forgot how awesome this soup is. Not only is the taste wonderful, but it fits the grocery bill with all the canned beans and other canned ingredients. Just a warning it makes a huge pot full...at least 12 servings, so be ready for delicious leftovers, which are even better the second day.

Taco Soup (Paula Deen-Food Network)

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 package taco seasoning mix
1 package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.