Amy's Black Bean Enchiladas

Cast of Characters:
- 1 tsp olive oil
- 1/2 tsp minced garlic (equal to 1 garlic clove)
- 1 can of black beans rinsed and drained
- 1 cup frozen corn, thawed
- 1 4oz can of chopped green chilies
- 2 Tbsp taco seasoning (optional)
- 1 tsp dried cilantro flakes
- 8 whole wheat tortillas, soft taco size
- 1 can enchilada sauce
- 1 cup shredded sharp cheddar cheese (or reduced fat cheddar)

Directions:
1. Heat 1 tsp of olive oil in a large skillet. Add in minced garlic and cook for about a minute. Add in black beans, corn, green chilies, taco seasoning, and cilantro. Cook for about 2-3 minutes or until heated through.
2. Spoon about 1/2 cup of black bean mixture in the middle of each tortilla, roll up, and place seam side down in a greased baking dish. Once all tortillas have been filled, sprinkle with cheese and cover with enchilada sauce.
3. Bake at 350 degrees for 25-30 minutes.

Nutritional Info:
Servings: 8
Calories: 271
Fat: 8g
Carbs: 39g
Fiber: 8g
Sugar: 5.5g
Protein: 12g

Lemon Poppy Seed Muffins

A new spin on an old favorite! These muffins have about half the calories and fat of the muffins you will find in places such as Starbucks, but they still taste fabulous.

Cast of Characters:
- 1/2 cup unbleached flour
- 1/2 cup whole-wheat flour
- 1 cup rolled oats
- 1/2 cup sugar
- 1 Tbs baking powder
- 1 Tbs poppy seeds
- 1 Tbs grated lemon zest
- 2 egg white (or 1 whole egg), beaten
- 3/4 cup nonfat milk
- 1/4 cup canola oil (vegetable oil would work, too)
- 1/3 cup lemon curd (raspberry preserves would also probably work if you cannot find lemon curd)

Directions: 

1. Preheat the oven to 375 degrees and line a 12-cup muffin tin with baking cups.
2. In a medium bowl, sift together unbleached flour, whole-wheat flour, sugar, and baking powder. Stir in oats, poppy seeds, and lemon zest as well.
3. In a separate bowl, combine egg, milk, and oil.
4. Add the egg mixture into the flour mixture. Stir just until incorporated (If you stir for too long, you will in up with rubbery muffins).
5. Divide the batter evenly into the 12 baking cups. Put about 1 tsp. of lemon curd on the top of the batter in each cup.
6. Bake for 15-17 minutes or until the tops are lightly browned.
7. Enjoy!

Nutritional Info:
Servings: 12
Calories: 165
Fat: 6 grams
Carbs: 25 grams
Protein: 4 grams
Fiber: 3 grams

No Mayo Potato Salad

Wow, it's been forever since I've posted! Thank goodness it is finally summer!

Speaking of summer, there are some foods that all of us associate with this time of year. One of those foods is potato salad. I've never been a fan of mayo though, so I've never seen the appeal of this summertime staple until I realized that it can be made without mayo. Traditional potato salad has about 360 calories and 20 grams of fat per serving (You should only have about 30-35 grams of fat per day)! This no mayo version has only 174 calories per serving and 9 grams of fat.

Cast of Characters:
- 1/4 cup extra virgin olive oil
- 1/8 cup (6 tsps) lemon juice
- two garlic cloves, finely minced
- two tsps dried tarragon
- 1/2 tsp sugar
- 1/4 cup chopped green onions (just the tops unless you like a really strong flavor)
- salt and pepper to taste (I used 1/4 tsp pepper and 1/8 tsp of salt)
- 1 1/2 lbs. unpeeled red new potatoes

Directions:

1. In a small bowl (I used my measuring cup), whisk together olive oil, lemon juice, minced garlic, sugar, salt, and pepper. Set aside to let flavors mingle.

2. Scrub potatoes and then boil them for about 15-18 minutes. You can test one to see if it is done by inserting a fork or knife. If it goes in fairly easily, they're done. If it takes some extra pressure, give the potatoes a few more minutes.

3. Cut potatoes into about 1 inch chunks and toss with green onions and dressing.

4. Cover bowl with plastic wrap and let chill in the refrigerator.

5. Enjoy!

Nutrition Info:
Serves 6
Calories: 174
Fat: 9 grams
Carbs: 13
Protein: 0 grams

Cookie Exchange: Mexican Wedding Cookies

Ingredients:
- 1/2 C sugar
- 2 C flour
- 1 tsp salt
- 1 C pecans (chopped)
- 1 C butter (2 sticks)
- 1 tsp vanilla

Directions:

1. Mix all ingredients together.
2. Roll into balls (about 1 inch)
3. Bake at 350 for 15-18 minutes
4. Cool and roll in powdered sugar

We may have not been able to decide whether the cookies are really Mexican or not, but one thing we do know for sure is that they were delicious!

Cookie Exchange: Meltaway Cookies

Ingredients:
- 1 C butter
- 3/4 C cornstarch
- 3/4 C powdered sugar
- 1 C flour

Directions:

1. In a medium bowl, beat butter until it is light and fluffy
2. Add cornstarch and sugar and blend well.
3. Beat in flour until thoroughly mixed.
4. Drop small teaspoons of dough onto baking sheets and flatten with the bottom of a glass. (Dip glass into powdered sugar to prevent dough from sticking.)
5. Bake at 350 for 10-12 minutes.
6. Allow cookies to cool on a wire rack and then frost them!

These were so delicious and appropriately named! They really do melt in your mouth!

Cookie Exchange: Sugar Cookies

Ingredients:
- 1 cup powdered sugar
- 1 cup granulated sugar
- 1 cup butter, softened
- 1 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 4 1/4 cups of flour

Directions:

1. cream together sugars, butter, oil, eggs, vanilla, salt, baking soda, and cream of tartar
2. add flour 1 cup at a time (don't beat for too long or cookies will be flat and dense)
3. bake at 375 degrees until light and golden brown around the edges (about 10 minutes)
4. this recipe makes approximately 100 cookies!

I have always thought of sugar cookies as the official cookie of Christmas. Do you agree?

Cookie Exchange: Brownie Cookies

Ingredients:
- 1 box chocolate cake mix
- 2 eggs
- 1/3 cup vegetable oil

Directions:

1. preheat oven to 350 degrees
2. mix together all ingredients
3. roll into 1 inch balls
4. roll in granulated sugar
5. bake for 8-10 minutes
6. once cookies have cooled a little, dust the tops with powdered sugar

These were absolutely delicious! And they look so easy, I might just make them today :)