May | 2014 | cookingonthebrightside

So the husband and I recently cut the cord.

We are a cable-less household. Honestly…it’s a lot better than I thought it would be. The true test will be during football season – I ~~might~~ will not be such a good sport if I don’t get to wake up to College Game Day every Saturday.

Anyways, the first real challenge came a few weeks ago. When the hubby and I first started dating – as in the second time we ever laid eyes on each other – we discovered we both loved the same TV show. 24. So, we rotated “hosting” 24 night by cooking for each other – obviously that’s how I hooked him!

Well for those of you who are fans, you know that 24 has just started back after several years! It was very exciting news. So, on a Monday night (which was also Cinco de Mayo) – knowing that we no longer have a DVR to record such exciting television events, I found myself in a throw back state of mind. I got home late from work, was all ready to throw together our “Meatless Monday” and “Cinco de Mayo” meal while enjoying the return of Jack Bauer. Woops – forgot it started an hour early. Oh how long it had been since I had to cook during commercials – running back and forth when I’d hear “it’s back on!”. Clearly I had gotten spoiled!

Luckily, the meal I planned was super simple. The longest thing is roasting the vegetables, which doesn’t take much time at all – but man it is so delicious. And it’s really filling, which is awesome. Give this a try on your next “Meatless Monday” or any other day of the week!

Black Bean and Sweet Potato Burritos (Serves 4 / 7 WW points per serving)

2 small sweet potatoes, peeled and chopped

1 (15 oz.) can black beans, drained

1/2 small red onion, chopped

2 small jalapeno peppers, diced

1 tsp. olive oil

1 tsp. chili powder

1 Tbsp. taco seasoning

1/4 cup fresh cilantro, roughly chopped

1 cup shredded fat-free cheddar cheese

8 tortillas (I use Ole Extreme Wellness, High-Fiber Low-Carb)

Heat oven to 400.

In a lightly greased roasting pan, add potatoes, black beans, onion, jalapeno, seasonings and cilantro. Toss to mix and roast for 20-25 minutes.

Divide cheese evenly in the center of the tortillas. Spoon veggie filling on top, fold tortillas into the center, then tuck in the ends. Add to a baking dish and bake 10-12 minutes.

Serve with salsa for dipping and enjoy!

Have a happy Memorial Day weekend y’all!

Y’all – I am trying my very hardest not to be an incredibly jealous person right now.

And quite honestly, I think I’m a jealous person by nature. Obviously, we all are – it’s just a human trait. But I live in Memphis. I work downtown. It’s beautiful outside. And it’s the third weekend in May.

What does that mean? Well, for those of you not from these parts – Memphis has a month long celebration every May (dubbed “Memphis in May”) and the third weekend, this weekend, is the World Championship Barbecue Festival – aka “Barbecue Fest”.

It’s an awesome weekend if you’re on a team. Or know someone on a team. Or, you know, are married to somebody on a team. However, the past few years, the husband has been in lock-down study mode so we haven’t been able to attend. So we were of course pumped to be able to go this year – until he found out he had to go out of town for work.

So yeah, I’ve tried not to be jealous. Of the smell of barbecue wafting through downtown as I walked to grab a turkey sandwich and head back to work. Of the pictures of people enjoying the beautiful, cool, sunny day down on the river just steps away from my office. And the thought of those same individuals, parking a chair in the grass, holding a cold beer, doing some high-quality people watching and shoveling down all of the delicious, smoky, sticky barbecue they want this weekend.

I might not get to celebrate with them – but I do have my ways of celebrating in spirit. Enter barbecue chicken enchiladas. Perfect to enjoy on your patio with a cold beer or two! Happy BBQ Fest weekend everybody!

Barbecue Chicken Enchiladas (Makes 5 enchiladas / 5 WW pts. per enchilada)

6 oz. boneless, skinless chicken breast, cooked and shredded

5 tortillas (I use Ole Extreme Wellness, High Fiber Low Carb)

3/4 c. shredded fat-free cheddar (divided)

1/4 c. shredded reduced-fat mozzarella cheese

3 Tbsp. chopped green onion

3/4 c. barbecue sauce (divided)

10 oz. red enchilada sauce

1 Tbsp. barbecue seasoning

3 Tbsp. chopped red onion

Heat oven to 350.

Begin by mixing 1/4 cup mozzarella and 1/4 cheddar together in a small bowl. Toss shredded chicken with mixed cheese, red onion, barbecue seasoning and 1/4 cup barbecue sauce.

In another medium bowl, mix together enchilada sauce and remaining 1/2 cup barbecue sauce.

Lay out your tortillas and start with 1/4 cup chicken mixture in the center of each one. Fold lengthwise, and then tuck the ends under. Repeat until chicken mixture is gone.

Spread a very thin layer of the enchilada sauce in the bottom of a 9×13 baking dish. Add your enchiladas and pour remaining sauce on top. Bake 20 minutes and remove. Sprinkle with 1/2 cup cheddar cheese and return to oven, baking another 5-7 minute until cheese has melted and sauce is bubbling.

Sprinkle with green onion and serve.

Okay, I’m a little more in the spirit now!

cookingonthebrightside

Adventures in Eating, Drinking and Being Mary

Monthly Archives: May 2014

Black Bean and Sweet Potato Burritos

Barbecue Chicken Enchiladas