Two New Recipes (Buffalo Pizza & Green Chicken Enchiladas), 4 Miles, OOT Guests, What I Wore

Yesterday was glorious. Why? Because I was motivated and excited to cook, cook, cook! I made lots of recipes, including the two below which I had for lunch and dinner!! Sounds like we all enjoy lazy, restful Sundays! Loved Samma's idea of PJs, shades drawn, fan on and a book - wonderful!! My day was spent in the kitchen - just how I like it. Here are two new concoctions!!

Buffalo Chicken Pizza (adapted from a recipe found in a Rachel Ray book at Ruje's lake house)
Makes 4 Servings

8 oz. chicken
1 tsp spike seasoning
1 pound dough
1 tbsp light butter with canola oil
1 tbsp Worcestshire sauce
3 tbsp hot sauce
½ cup tomato sauce
3 oz. 75% cabot cheese
60 grams blue cheese crumbles
3 scallions

Preheat oven to 425. Coat chicken in spike seasoning and sauté over medium heat. Once cooked, shred with two forks or dice in food processor. In the same pan, combine worcestshire, butter, hot sauce and tomato sauce over medium heat. Stir for 2-3 minutes. Add chicken and coat in sauce. Spread on dough. Top with cheeses and scallions. Bake for 18 minutes until brown and cheese is melted.

Nutritional Information: 451 calories, 60 carbs, 12 fat grams and 30 protein grams.

Review: I loved it! I will say that it's not super filling, and next time I think I may up the chicken and take down the blue cheese. Blue cheese goes a long way and while I'm a huge fan, Austin thought it was a little overpowering for him. Great recipe though - just needs a bit of tweeeking! (but if you love blue cheese take it and run!)

pre cooked - yum!


Green Chicken Enchiladas (From a Cook’s Country magazine given to me by Biz)
4 Servings

one serving = three enchiladas!


2 10-ounce cans green enchilada sauce
1 ¼ cups cilantro, divided
1 pound chicken
4 oz. cabot 75% cheese
12 6-inch corn tortillas

Preheat oven to 400. Grease 13x9 dish with nonstick cooking spray. Puree enchilada sauce and 1 cup cilantro in blender. Reserve one cup sauce. Combine mixture, chicken and 2 oz. cheese in bowl and toss. Season with salt and pepper. Wrap tortillas in towel and microwave until pliable, 60 to 90 seconds. Top each with ¼ cup chicken mixture and roll tightly, arranging seam side down in dish. Spray with cooking spray then top with additional 1 cup sauce and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro.

Nutritional Information: 396 calories, 40 carbs, 9 fat grams and 38 protein grams.

Review: LOVED. I've made a few variations of this recipe but this is my favorite. That fresh cilantro really made an impact and it was a quick, easy to put together recipe thanks to the cans and the ability to make all of the shells flexible simultaneously. This one is a keeper - I hope it reheats well! I could even see adding fat-free refried beans to take it from 4 to 6 servings!

close up shot

full pan = 4 servings of 3 enchiladas each

Aside from eating and cooking, I did more stuff for Austin's upcoming birthday party and Stacy's Bachelorette Party this weekend, picked up the house for out of town guests we have coming in tonight, paid bills, hit the grocery store and watched LOTS of Veronica Mars. Great day!! I ended up at 1,638 calories, 220 carbs, 47 fat grams and 89 protein grams. Here's what I ate.

Today I just worked, walked 4 miles during lunch, worked more and took a picture of myself in the bathroom to show you my new dress + shoes! I feel dainty today like a flower child. I love wearing new dresses! note: it's one shoulder but if I wear this little banana republic cardy it's work appropriate - love!

After work I raced home to see Lindsey and Josh who are staying with us tonight while they're in town for Lindsey's birthday/Dave Matthews Band!! Tomorrow I'll post another new recipe, the book review and... our house project starts tomorrow so I hope to have positive updates!!

Q: Do you like blue cheese? I love it but do recognize that it's not for everyone!

Q: If you like enchiladas, do you prefer red sauce or green sauce? I'm 50/50 - both are great!