Creamy Chicken Enchiladas

From: http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html

Creamy Chicken Enchiladas

Olive Oil
1 can Rotel tomatoes and green chilies, drained

1 large onion, chopped (or more than 1, maybe 2 medium size?)

1 box frozen spinach, thawed and drained

1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast (or ground chicken or turkey)
8 (8″) flour tortillas (whole wheat ok too)
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions
Preheat oven to 350. 

Spray 9×13 baking dish with Pam. 

Saute onions in a bit of olive oil.

Add rotel and saute 1 min. 

Stir in cream cheese, spinach, chicken and cook, stirring constantly until cream cheese melts. 

Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. 

Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

Sprinkle with Monterey Jack cheese, and drizzle with all of the whipping cream.

Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

(Perhaps also good just as casserole, without tortillas, for a more low-carb option?)

Beef and Barley Stew with Mushrooms

From The Kitchn: http://www.thekitchn.com/thekitchn/soup/cold-weather-comfort-beef-and-barley-stew-with-mushrooms-107027

Beef and Barley Stew with Mushrooms
Makes 6-8 servings

2-3 pound chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
1 large onion, diced
8-10 ounces mushrooms (1 package)
3 celery stalks, diced
3 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup barley
salt and pepper

Film the bottom of a large dutch oven with canola oil and set over medium-high heat until the oil is hot. Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2-3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to a clean bowl or plate. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat.

Heat one teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.

Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Add the thyme and bay leaf, and stir all the seasonings into the veggies.

Pour the wine into the pan to deglaze, scraping up all the browned bits from the bottom of the pan as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the veggies.

Add the meat and any drippings back to the pot. Pour in the stocks and top with enough water to cover the meat and veggies about about a half an inch. Bring the stew to a boil, then reduce the heat to very low.

Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes or so until the barley is cooked and the meat is almost falling apart (check bypiercing it with a fork or knife. There should be no resistance and the meat should flake apart with pressure). Taste the soup and add salt and pepper as desired.

Serve in individual bowls with a crust piece of bread to mop up the broth. Leftovers will keep refrigerated for one week.

Garlic Basil Shrimp: Easy, Delicious, Healthy

Christina's Note: I love, love, love this recipe! So easy to make, tastes delicious, and is very satisfying,even without the recommended pasta. This has quickly become my new favorite dinner.

Garlic Basil Shrimp

(From Ellie Krieger, "So Easy")

INGREDIENTS

• 2T olive oil
• 1-1/4 pounds fresh shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/8 tsp red pepper flakes, or Cayenne pepper
• 3/4 cup dry white wine
• 1 1/2 cup grape tomatoes, halved
• 1/4 cup finely chopped basil
• Salt and pepper, to taste
• 3 cups cooked orzo pasta, preferably whole wheat (optional)

DIRECTIONS

1. Heat the oil in a large skillet over medium-high heat until hot, but not smoking.
2. Add the shrimp, turning over once until just barely cooked through, about 2 minutes.
3. Transfer with slotted spoon to large bowl.
4. Add garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds.
5. Add the wine and cook over high heat, stirring occasionally, for 3 minutes.
6. Stir in the tomatoes and basil and season the sauce with salt and pepper.
7. Return the shrimp to the pan and cook just until heated through.
8. Serve with the orzo, if desired.

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NUTRITION

Serves 4. Serving Size 1 cup shrimp and 3/4 cup orzo

Per serving:

Calories = 380

Fat = 10

Protein = 35

Carbs = 35

Fiber = 4

Sodium = 490