Easy Turkey Enchiladas

I've always taken pride in making healthy meals for my family. When I went back to work after a year and a half, buying a new house, and then having a second child. I found myself looking for shortcuts and not always making the right food choices, because "I didn't have enough time". Over the past year, and not getting all the "baby weight" off as fast as I did with Jonathan. I took a good look at the foods that I was making, and in some cases the carry out I was bringing home. And all I could think was no wonder it's been a long road. The processed foods, the lack of veggies, it's all affecting our health, and in the time that it would take me to make a "ready-made meal”, or use my short cuts, I could make something at home which was better for us.

And this recipe just happens to be one of the many new quick meals that I have come to use a lot.

 

Inspired by: Guy Fieri

 

WHAT YOU'LL NEED:

 

· 1 pound lean ground turkey

· 1 1/2 cups diced onion

· 1 1/2 cups finely diced zucchini

· 12 tortillas

· 2 1/2 cups enchilada sauce, you can buy the canned sauce, (try this homemade Enchilada Sauce it's so much better than the canned stuff.)

· 3 cups cheddar- jack shredded cheese

· 1 cup shredded lettuce

· 1 sliced avocado

· sour cream

 

 

 

 

 

WHAT YOU'LL NEED TO DO:

 

Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
 

Heat oil in a large skillet. Add ground turkey and break apart to crumble the meat.
 

Sauté the meat on medium heat until browned.
 

Once meat it browned, remove cooked meat to a bowl and set aside.
 

Return pan to medium heat and add onion and zucchini. Saute until just softened.
 

Remove the vegetables from the pan and add to the meat mixture.
 

Add 1/2 cup of sauce to the prepared pan and spread it around so it coats the entire bottom evenly.
 

Place tortilla on a work surface. Spoon 1/4 cup of the meat mixture down the middle.
 

Add 2 Tablespoons of cheese on top of the meat. And then top with 1 Tablespoon of sauce.
 

Wrap the tortilla around the filling tightly and place it seam-side-down in the pan.
 

Repeat the steps above with remaining tortillas and filling until you have finished filling until you are out of tortillas.
 

Place the tortillas side-by-side in the pan. It is recommended that they are snuggled in tightly so that they do not open when baking.
 

Pour remaining enchilada sauce over the top of the stuffed enchiladas and top with remaining cheese.
 

Bake for 30 minutes and then serve immediately with desired condiments.

Like always happy cooking!


 

Basic Buttermilk Biscuits

Sunday breakfast is very important in our home. It has become a tradition that we all get up and have a nice big breakfast before we start the day. During the week we are always rushing to get out the door and it's nice to be able to sit down on the weekends and just enjoy the company of your family.

Life is so precious that I think that at times we take it for granted and just say...well we could do this another day, or we can start a new tradition next year. Before we know it, years have passed and our toddlers have grown up and have things that they would rather be doing and they wouldn't appreciate quality time with the family as much.

Due to this, we love and look forward to our Sunday breakfasts. Each week I make something a little different. Last week we had overnight french toast, always a family favorite, but this week I wanted something different. And seeing that my two year old wanted eggs and sausage, I thought I could also make some small biscuits to use up the leftover buttermilk I had.

Breakfast was so good! I know for a fact that Jonathan liked them, he was able to put 3 small ones away with his eggs. =) So long story short this recipe is surely a keeper and I intend adding it to my breakfast rotation. I hope you enjoy it as much as my family and I have.

Happy Baking!

Recipe Source Guy Fieri

WHAT YOU'LL NEED:

1/2 cup unsalted butter, cold, plus 1 tablespoon
1 1/2 cups cake flour
1 3/4 cups all-purpose flour, divided, plus more for work surface
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons sea salt, divided
1 cup buttermilk

WHAT YOU'LL NEED TO DO:

Cut 1/2 cup of the butter into 1/2-inch pieces and refrigerate.

In the bowl of a food processor, pulse together the cake flour, 3/4 cup of the all-purpose flour, baking powder, baking soda and 1 teaspoon salt.

Add the butter and pulse to combine, until small crumbles are present.

Add the buttermilk and pulse until a dough ball forms, about 5 to 6 times.

Dust a dry work surface with flour and have the remaining 1 cup ready for kneading.

Turn the dough out onto the floured work surface. With floured hands, gently press the dough out into an 11 by 8-inch rectangle, about 1/4 to 1/2-inch thick, dust lightly with flour and gently fold it over in thirds, like a letter.

Roll or press out to a 6 by 6-inch rectangle again about 2 inches thick.

Cut the dough into 9 squares (2 by 2 inches each) with a pizza cutter.

Transfer the biscuits to a lined baking sheet about 1/2-inch apart.

Cover loosely with plastic wrap and let them rest at room temperature for 15 minutes.

Preheat oven to 500 degrees F. Melt the remaining tablespoon butter and brush tops with melted butter, then sprinkle with the remaining 1/4 teaspoon of sea salt.

Place baking sheet in the middle of the oven and immediately turn oven down to 450 degrees F.

Bake for 12 to 16 minutes until they are golden brown.