Why did I actually think I’d have more “time” once we had finished our homeschooling for the year? The days are flying by at a frenetic pace…faster than any I can remember in a long time. Which is why I didn’t post my weight loss results for last week. Or this week. Well, that, and I’m up two pounds. So I’ve only lost 9 pounds now. Not supposed to be going up…that’s the WRONG way. I wonder if “they” will take my button from me? Rest assured that I won’t be gaining this week, though. My husband started working me out with weights and I am oh so sore today. I don’t know if there is a muscle in my body that doesn’t feel a just teensy bit perturbed at the fact that it was forced out of its dormant state for a 30 minute session of “pain-o-rama”.
So I’m killing two birds with one stone. We were supposed to post a low-cal recipe today and I guess I’m going to actually have to stop just “looking” at those low-cal cookbooks and start cooking the recipes in them if I want to continue to lose weight, huh? Here is a recipe I’ve actually cooked before and it’s pretty good, if you ask me. We eat a lot of Tex-Mex here in Texas and I found this recipe on the internet a few months back when I was trying to find something low-cal/low-fat that still tasted like Mexican food and didn’t taste like cardboard with taco sauce on it.
Delicious Low Fat/Calorie Beef Enchiladas
1 package of shredded low-fat cheese (8 oz)
12 corn tortillas
1 can of the leanest chili available (12 oz)
1 can of enchilada sauce (optional)
1 onion, chopped (optional)
Non-calorie cooking spray
Place stacked tortillas in about 1/2 inch of water. You can add a bit of cumin and chili powder to flavor the tortillas. Cover then place in microwave for about 1 minute, until soft. Watch closely (or you can steam the tortillas if you prefer). Next, ‘fry’ onion in the non-calorie cooking spray and drain on paper towel. Heat the chili as you roll the enchiladas. To roll, place shredded cheese on the end of the corn tortilla then roll tightly. Layer in pan then pour chili on top. Next, top with cheese and onion. Bake in oven for approximately 20 minutes at 350 degrees.
Enjoy without any guilt!!
Total Calories Per Enchilada: 112 (includes all ingredients listed above)
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