Green Enchiladas

Recipe from the Body for Life Cookbook

4 portions chicken breast

4 green onions, sliced

2 Tbsp fresh cilantro, chopped

1 Jalapeno, seeded and minced

3 cans green enchilada sauce

8 corn tortillas

1 cup reduced fat cheddar cheese, shredded

2 cups lettuce, shredded

1/2 cup salsa

1/2 cup light sour cream

1 tomato, diced

1 can ripe olives, sliced

Heat oven to 350. Spray pan with nonstick spray. Place chicken in large pot and cover with water. Bring to boil and reduce heat and simmer until no longer pink. Drain and cool, Shred .

In skillet add green onion, cilantro and jalapeno and saute for 2 minutes. Add chicken and 1 can enchilada sauce. Cook until heated.

Pour the 2 remaining cans of sauce in bowl and microwave. Dip each tortilla in the sauce and fill with about 1/8 of the chicken mixture. Roll. Pour sauce over enchiladas and sprinkle with cheese. Bake about 15 minutes.

Divide lettuce and place a portion of enchiladas on top. Top with salsa, sour cream, tomatoes and olives.

Nate's Steaks

Vinegar Cucumber-Tomato Salad

3-4 cucumbers
3-4 tomatoes
1/2 cup white vinegar
1/2 cup oil
salt and pepper

Cut up enough cucumbers and tomatoes to get the right amount of each veggie that you want. Mix vinegar and oil. Pour mix over veggies. Season with salt and pepper. Let sit for 1-2 hours in fridge.

Marinades

I have found that a quick, easy and tasteful way to make dinner is to use store-bought marinades! These are some of my favorites.I use this when I make fajitas. I cut up a pound of cube steak and marinate it for 30 minutes in this sauce. YUM!

Lawry's marinades taste so good on chicken. We love the Hawaiian and Herb & Garlic flavors. Other options are: baja chipotle, carribean jerk, digon & honey, havana garlic & lime, italian garlic steak, lemon pepper, Louisiana red pepper, mesquite, Mexican child & lime, sesame ginger, steak & chop, tequila lime, and teriyaki.