Thursday, March 13, 2014

Strawberry Basil Salad with Balsamic Vinaigrette

This is an easy salad adapted from a Cooking Light recipe.  Instead of making your own dressing, use a pre-bottled balsamic vinaigrette.  (My family likes Wishbone).


Recipe Notes
Basil and strawberries might sound a little strange together, but this salad works well.

  • 8 c. torn romaine lettuce
  • 2 c. sliced strawberries
  • 1/2 c. vertically-sliced Vidalia onion (or other sweet onion)
  • 1/4 c. torn fresh basil
  • Bottled balsamic vinaigrette to taste
  • Salt and pepper to taste
1.  Combine lettuce, sliced strawberries, onion, and basil in a large salad bowl.
2.  Add a small amount of balsamic vinaigrette, along with salt and pepper, and toss gently to taste.
3.  Be sure to assemble the salad right before your meal, because basil can start turning brown when brought in contact with liquids (particularly water).

Red Chile-Cheese Enchiladas

This recipe is a slight variation of an old (2007) Cooking Light recipe for a layered cheese enchilada casserole.  It is very low fat and vegetarian and comes together easily when you use store-bought enchilada sauce (as I do) instead of making your own (as the old recipe called for).


Recipe Notes
You can make your own Red Chile Sauce (recipe here) or use a store bought brand like Old El Paso (as I use).  The Weight Watchers Points Plus value on this dish is approximately 4 per serving.

Nutritional Information (per serving - serves 8)
162 calories - 5.4 g. fat - 8.8 g. protein - 20.1 g. carbs - 2.1 g. fiber

  • 3/4 c. fat free cottage cheese
  • 2/3 c. shredded Monterey Jack cheese
  • 2 tbsp. finely-chopped white onion
  • Pinch of salt
  • 2 c. red chile sauce or store-bought red enchilada sauce
  • 12 six-inch corn tortillas
  • 1/2 c. low fat extra-sharp cheddar cheese
1.  Preheat oven to 400 degrees.
2.  Place cottage cheese, Monterey Jack cheese, onion, and salt into a food processor.  Process until smooth (note: this is a slight deviation from original recipe).
3.  Spread 1/4 c. enchilada sauce in the bottom of a greased 8x8 baking dish coated with cooking spray (not butter).
4.  Arrange 4 tortillas over sauce, overlapping slightly.
5.  Spread 1/2 c. cottage cheese mixture evenly over the tortillas and top with 1/2 c. enchilada sauce.
6.  Repeat tortilla/cheese/sauce layers until final four tortillas have been placed in the dish.
7.  Spread remaining enchilada sauce over tortilla layer.  Sprinkle evenly with extra-sharp cheddar cheese.
8.  Cover and bake for 10 minutes.  
9.  Uncover and bake an additional 10 minutes or until cheese melts.
10.  Let stand 5 minutes.  Cut into 8 squares and serve.