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Chicken Enchiladas

Easy Mexican Rice

Refried Beans

Fresh Grapes and Blueberries

Agua Limón


Chicken Enchiladas  (1 9×12 or 2 8×8 Pans)

4 chicken Breasts, cooked and shredded

One-package corn tortillas

1 c. chopped onion

3 c. enchilada sauce

1 ½ c. cheddar cheese

1 c. jack cheese

Barely cover bottom of baking dish with enchilada sauce.

Dip tortillas in sauce.

Fill tortillas with chicken, onion, and cheese.

Put filled tortillas in baking dish.

Pour approximately 1 ½ C enchilada sauce over enchiladas.

Sprinkle with cheese.

Bake thawed at 350° 45-60 minutes.

Serve with chopped olives ( you can sprinkle them on top and bake them), sour cream, rice, refried beans, and salad.

Easy Mexican Rice

4 C cooked Brown Rice

¼ C prepared or homemade salsa

¼ C fresh cilantro

Warm in oven, covered, the last 30 minutes of the enchiladas bake time.


Refried Beans

1 15 oz can nonfat refried beans

1-2 T Coconut Oil

1/4 C grated cheese

I usually replace the fat so that the beans will be smooth. I use olive oil or coconut oil. Mix beans and coconut oil. Put in the oven at the same time as the rice.


Agua Limón (Lemon Water)

I use my Vita Mix and place in this order:

2-3 peeled lemons, cut and deseeded.

1/3 C sugar

11-15 drops of Stevia Extract

4 C Filtered Water

6 cubes Ice

Turn on slowly until speed is high. Blend for 2 minutes. Pour into a 2 quart container filled partially with ice. Fill up to the 2 quart line with water and refrigerate.

Can be done earlier, but I like to drink it as fresh as possible.