Chicken Enchiladas with Salsa Verde

A week or so ago I went to a local Mexican chain restaurant. I can't say this particular restaurant is ever fantastic, but it's good for cheap Mexican food every once and a while. I usually just order the chicken fajitas, but this time I ordered Enchiladas Suizas. Basically, chicken enchiladas with tomatillo salsa. Sounded good.

Unfortunately it was only plain unseasoned chicken rolled in corn tortillas and covered with salsa and cheese. I not only could have done better. I already had made a better version once or twice before.

Chicken Enchiladas with Salsa Verde is the same idea. Except the chicken filling is tossed with some of the salsa and low fat cream cheese. It just makes a world of difference. A flavorful, cheesetastic difference. It is by far my favorite low fat enchilada recipe. As good, if not better, than I can get at any restaurant. Now if only I could accurately recreate those chips and salsa!

On the side is Mexican sort of rice. I combined two different recipes for this one.

Jen's Mexican Rice
2 tsp canola oil
1 small onion, finely chopped
1 jalapeno, minced; ribs and seeds removed
2 cloves of garlic, minced
1 large tomato
2 tbsp or so of tomato paste
1/2 tsp or so of cumin
1/2 tsp or so of chili powder
1 cup long grain white rice
2 cups chicken stock

Heat the oil in a pan over medium-high heat. Saute onion and jalapeno until soft and the onion is translucent. Add minced garlic and saute for 30 seconds. Add tomatoes, tomato paste and seasonings. Add rice and saute another minute or so. Pour in broth, bring to a boil. Cover and reduce heat, simmering for 20 minutes or until the rice is tender.

Ham, Mozzarella, and Spinach Panini

I got the idea for this sandwich from an Everyday Food issue. Martha's version was on french bread with fresh mozzarella. That would have been better. Hands down. Except, it took 20 minutes in the oven. I didn't have that kind of time for lunch.

So, it's 2 oz. of part-skim mozarella cheese on 100% whole wheat bread with 2 oz. of deli ham and about 1/2 cup spinach. I cooked it in a small frying pan and weighted it down with a glass pie plate and a pyrex liquid measure to flatten it. And cooked over medium heat until nicely browned on both sides and the cheese had melted. I put cheese close to the bread on both sides to keep the toppings securely in the middle. I liked it, but didn't love it. If I make it again, I'll make it Martha's way and make sure my ham is low sodium. Blech. Too much salt.

I served it with this:

Grape Tomato Salad
2 pints grape tomatoes
4 tsp extra virgin olive oil
4 tsp fresh lemon juice or vinegar
1 tsp dijon mustard
salt and pepper

Whisk together oil, lemon juice, and mustard. Toss with tomatoes and season with salt and pepper to taste.

Salad with Seared Scallops

"Did someone make tuna today for lunch or something? I smell fish," my coworker remarked on Monday while I was pouring myself a glass of water from the pitcher in the staff kitchen. I had just returned from making lunch at home, which I do every day.

"I don't smell anything," I replied. "But I did make scallops for lunch."

She paused. "....oh," she said when she realized she wasn't smelling tuna in the kitchen, but the scallops that I had cooked for lunch.

Yes, I smelled like scallops when I got back to work. Oh well. And my apartment still kind of smelled like fish when I got home from work that night, too. But it was a simple, decadent kind of lunch that I needed on Monday. The scallops only take a few minutes on each side to cook and are good with just a little salt and pepper. I put it over a salad with plenty of veggies and dressed it with a light vinaigrette. In my opinion, it's a great way to introduce a little seafood into your diet. And, the salad was only 4 pts., and it was a decent sized one, too.

So who cares if I smell a little bit like fish afterward? I certainly didn't.