Comfort foods made healthier

Part of my way of getting back into the swing of things has been to cook more at home. I modified recipes I found on the internet to make these dishes. Enjoy!

Turkey Enchiladas:
Sauce:
8 medium tomatoes, cut into chunks
2 onions, cut into chunks
cloves from 2 bulbs or garlic
1 TB + 1 tsp chili powder
1 TB + 1 tsp cumin
pinch of salt
dash of black pepper
half a bunch of cilantro, diced
1 TB olive oil
1/2 cup water

Filling:
1 pound ground turkey breast
1 can unsalted diced tomatoes
1 bell pepper, diced
1 portobello mushroom, diced
1 large can diced green chiles
2 tsp cumin
1 TB + 1 tsp chili powder
2 tsp garlic powder
pan spray
healthy tortillas: I used La Tortilla Factory low carb tortillas
Reduced fat shredded cheese
2 TB diced cilantro
Fat free sour cream

1) Preheat oven to 400 degrees. Lightly coat a cookie sheet with pan spray. Place tomatoes, onions, and garlic on the sheet. Bake for about 15 minutes, until the onion are golden brown. Transfer to a blender, add the spices, cilantro, olive oil, and water to the blender, and puree til smooth. Set aside.

2) Coat a skillet with pan spray. Cook the ground turkey, diced tomatoes, pepper, mushroom, chiles, and spices together until the juice from tomatoes and chiles has evaporated and the meat is fully cooked. 

3) Spray a large baking dish with pan spray. Fill each tortilla with a few spoonfuls of the turkey/veggie mix and top with 1/8 cup of cheese. Place the enchiladas seam side down in the pan, top with sauce, and add another 1/4 cup of cheese and 2 TB diced cilantro on top. Bake at 350 degrees for 20-25 minutes until sauce bubbles.

Top with fat free sour cream and enjoy! Each enchilada has about 175 calories and is very filling. My love said if these were the only enchiladas he ate for the rest of his life, he'd be ok with that! :)

Vegan No Bake Cookies:
1 ripe banana, mashed
3/4 cup agave nectar
1 bar Ghirardelli unsweetened chocolate (or 1/4 cup unsweetened cocoa powder)
1/2 cup soy, rice, or almond milk (vanilla or unsweetened)
1/2 cup peanut butter
pinch of salt
2 tsp vanilla extract
3 cups rolled oats

1) Place all of the ingredients in a saucepan on medium heat and bring to a rolling boil, stirring constantly. Boil for one minute.
2) Remove from heat, and add the vanilla and oats. Stir well to combine.
3) Drop by the spoonful on wax paper or foil, and cool to room temperature. (Or enjoy warm for a gooey treat.)

These weren't as sweet as original no bakes, had a different texture (they didn't harden up as much), and you could definitely taste the banana, but I liked them a lot. I felt good enjoying a treat that was made with such wholesome ingredients. My love didn't think they were sweet enough so you could increase the agave up to one cup if you wanted a sweeter cookie (he said they tasted too much like dark chocolate). Making 20 cookies from the recipe, each cookie has about 160 calories.