Easier Enchilada Sauce

I've developed an easier version my enchilada sauce, which originally appeared here: http://chefholly.blogspot.com/2006/06/vegetarian-black-bean-enchiladas-about.html.

And this is a variation of my original enchilada recipe: http://chefholly.blogspot.com/2007/07/variation-of-black-bean-enchiladas.html.

This sauce does not require a batch of freshly made salsa, but it tastes just as good! Here's how I make it.

Ingredients:

• 2 cups of canned crushed tomatoes
• 1 cup of water
• 2-3 Tbs chili powder (or to taste)
• 2-3 tsp ground cumin (or to taste)
• 1-2 tsp garlic powder (or to taste)
• 1 Tbs dried oregano leaf (or to taste)

Directions:

• Place all ingredients into sauce pan and stir to mix completely.
• Taste. Add more spices if necessary.
• Heat throughly.

That's it! :)

American Toast (a patriotic version of French toast)

4 points for 2 pieces (including berries, whipped topping and maple syrup!)
This is a lightened up version of French Toast. I'm calling it American Toast since yesterday was Independence Day! Pictured above are 2 pieces, which was my serving, but my instructions are for 3 slices. I made one piece for my little sous chef, Robin.
Ingredients:

• 3 slices Newman's Own 100% whole wheat bread
• 1 egg
• 2 Tbs 1% milk
• about 3/4 cups of strawberries/blueberries
• about 1.5 Tbs pure maple syrup (I used 1 Tbs for my serving and I'm guessing 1/2 Tbs for Robin)
• 1.5 Tbs whipped topping (not the healthies thing, but from the 4th of July celebration yesterday and it tasted really good. Plus, it's low in calories.)

Directions:

• Heat skillet to medium hot.
• Crack the egg into a bowl and mix completely with a fork.
• Add the milk and mix (this thins out the egg to help save on calories/points).
• Dip both sides of bread into the egg mixture and scrape off the excess. Place bread into the skillet. Depending on how large your skillet is, you may be able to cook more than one piece at a time.
• Cook each piece of bread for a few minutes at a time, until each side is browned.
• Remove toast to plate, add berries, syrup and whipped topping.*
• Enjoy!!

*For two pieces, add 1/2 cup of berries, 1 Tbs syrup and 1 Tbs whipped topping. For one piece, add 1/4 cup berries, 1/2 tbs syrup and 1/2 Tbs whipped topping.

Black Bean and Scrambled Egg Breakfast Tacos

1 taco = 2 points

I made this recipe just like the Black Bean Tacos, except I only used 1 Tbs of black beans, added half a scrambled egg and skipped the cheese. This was a very good and filling breakfast!

Black Bean Tacos

5 points for 3 tacos

I've been making these tacos all week loosely-based on a blog post my sister Carrie sent to me. I've finally perfected the technique for cooking the tortillas so that they don't break when you turn them over! I just made 3 of these for dinner, so I will give instructions on how to make 3. They are SO good and it is hard to believe how low in fat and calories they are. The beans and the corn tortillas make a complete protein. The dairy is also a complete protein in itself.

Ingredients:

• 3 thin corn tortillas
• 6 Tbs black beans, drained and rinsed
• 2 Tbs salsa
• 3 Tbs shredded lowfat cheese* (divided)
• 1 Tbs light sour cream (divided)
• Olive Oil spray (or Pam if you don't have an oil sprayer)

Directions:

• Heat skillet to medium high.
• Place black beans in a bowl, along with the salsa. Mash with a fork until well blended.
• Lightly spray tortillas on each side with olive oil (or Pam) and place onto skillet. I have a large iron skillet and I was able to start one taco, then after I folded it over, I moved it to the side and was able to start on the next tortilla and so forth. By the end all 3 were folded over and cooking in the skillet at the same time.
• While tortilla is cooking, scoop 1/3 of black bean mixture (about 2.5 Tbs) onto it. Spread the bean mixture to run the diameter of the tortilla, but slightly off center.
• Using a spatula, fold the tortilla in half.
• Scoot the taco to the side of your skillet and start the next tortilla.
• Turn tacos over to cook the other side once the tortillas are getting a bit crispy** and is getting dark brown spots on them.
• When the 2nd side is getting a bit crispy** and has dark brown spots, remove tacos onto a plate.
• Add whatever you like to the tacos; I added some more salsa, 1 Tbs of cheese per taco and 1 tsp of light sour cream per taco. I didn't have any fresh lettuce or tomatoes, but that would have been really good in them.

*I used a sharp cheddar cheese made from goat milk from a local dairy; it has the same calories and fat as lowfat cow milk cheese. If you use regular cow milk shredded cheese, the points increase to 6. I'm not a huge fan of lowfat cow's milk cheese because it just doesn't seem to cook or taste the same. I'm willing to give up lower points for good cheese.

**These are not crispy corn tacos. The tortillas are still soft, but the outsides are a bit crispy/crunchy. I just wanted to clarify; if you were expecting an uber-crunchy taco like you might get at Taco Bell, you'd be disappointed. I love the consistency of these tacos. They don't fall apart when you eat them.

Chickpea Salad Sandwiches (aka, Vegetarian Tuna Salad)

3.5 points for the entire sandwich (1.5 for the chickpea salad, 2 for the bread)

I had read somewhere several years ago that vegetarians can make a mock-tuna salad by using chickpeas (also called garbanzo beans or ceci beans) in place of the tuna fish. I never tried it until yesterday. I must say, this is a pretty good, quick lunch. I was bummed I didn't have any lettuce and tomato to complete the sandwich, but it was still good. Plus, the chickpeas aong with the whole wheat of the bread make a complete protein.

Ingredients (makes enough for 2 sandwiches)

• 1/2 cup cooked chickpeas, drained
• 1 Tbs light mayonaise
• 1/4 tsp yellow mustard*
• several dill pickle slices, chopped
• squeeze of lemon juice
• salt and pepper to taste

Directions

• Place chickpeas in a bowl and mash with a fork. They don't need to be pureed by any means, but you might want to be sure that you hit each bean.
• Add the rest of the ingredients and mix with the fork.
• (I just realized that it would be easier to just throw all ingredients into a food processor until mixed.)

Again, this makes enough for 2 sandwiches. I ate the one pictured above yesterday and today made a wrap with a Flatout flatbread. I added zucchini slices to the wrap to bulk it up a bit.