Mushroom and Sour Cream Enchiladas

Mushroom and Sour Cream Enchiladas

¨       1 8 oz can of cream of mushroom soup

¨       1 8 oz container of light or vegan sour cream

¨       ½ cup of white button mushrooms, chopped and lightly sauted in olive oil

¨       2 tsp of diced tomatillo peppers, I use canned

¨       2 cups of mozzarella cheese, you can use what you like

¨       12 corn tortillas

¨       1 oz can of enchilada sauce, I used red for contrast or you can make your own

ü  combine soup, sour cream, 1 cup of cheese (save the rest as a topping), peppers and mushrooms

ü  heat tortillas until pliable, about a minute in the microwave.

ü  in a shallow baking dish roll a heaping spoonful of the mixture in the tortillas or you could layer like a casserole, top with enchilada sauce and the remaining cheese, bake at 350 for 20 minutes

* you can also add chicken and spinach

Facon (fake bacon)

Okay, so it has the texture of play dough, but once you get past that it actually tastes pretty darn good.
I love it with banana nut pancakes and on my famous FLAT Sandwiches (facon, lettuce, avocado, tomato).

Twice Baked Potatoes

Low Fat Twice Baked Potatoes

v  3 medium size potatoes

v  1/3 cup of fat- free Italian dressing made with olive oil

v  ¼ cup of low fat, fat free or vegan sour cream

v  Fat free or vegan cheddar cheese

v  Sea salt to taste

v  Black cracked pepper to taste

Bake potatoes until they are soft, and then cut in half lengthwise.  Scoop out all of the potato and put in a mixing bowl, leave the skins intact.  Add dressing, sour cream, salt and pepper, mix thoroughly until the mixture is smooth.  Place a heaping spoonful of the mixture back in the potato skins and sprinkle with cheese.  Bake at 350 degrees for ten minutes or until cheese is bubbly.

260 calories