Wednesday, December 17

Posted: Updated:

WEDNESDAY WEIGHT LOSS

"Food for Fitness" Bootcampathon When: Saturday, December 20 from 8 a.m. to 11 a.m. Location: Crossroads Methodist Church (located near Northern and Central). Take a minimum of 10 canned food items and work out for 1 hour or all 3 hours. What to take: Exercise mat, water and towel. For further information, call (602) 274-1170 or email tammy@phxbootcamp.com.

MEALS IN MINUTES

For further information, contact Judy Toth from the Simply Impressive Cooking School at (480) 654-1981 or .

Spicy Black Bean and Rice Soup

Serves 4 - 6

Recipe Courtesy of Judy Toth, Simply Impressive Cooking School

2 cups Chicken broth

½ cup Instant rice (we used brown but white is okay, too)

10 oz Rotel tomatoes (we used Milder)

30 oz Black beans, undrained

½ tsp Garlic powder

½ tsp Onion powder

¼ tsp Kosher salt

heaping ¼ tsp Dried oregano

1 tsp Lemon juice

Shredded cheese, optional

Chopped cilantro, optional

Bring chicken broth to a boil in a medium-sized saucepan. Add instant rice and cook for 5 minutes for brown rice or 2 minutes for white rice. Add Rotel tomatoes, 1 can of black beans, garlic powder, onion powder, kosher salt and oregano. Mash the second can of black beans and add them to the soup. Cook until rice is done. Rice will take 10 minutes total for brown rice or 5 minutes for white rice.

Before serving add in lemon juice to freshen the taste. Top with cheese if desired and garnish with fresh cilantro, if available.

Bean and Chicken Enchiladas

Serves 3-4

Recipe courtesy of Judy Toth, Simply Impressive Cooking School

12 oz can Chicken

3 tbsp Diced chiles

1 tsp Dried onion

dash Garlic powder

¼ tsp Chili powder

16 oz can Frijoles (we used spicy jalapeno)

15 oz can Stokes green chile sauce with chicken (or more as desired)

1 ½ cups Cheddar or Velveeta cheese

6 Flour tortillas 7-8" size

Cooking Spray

Preheat oven to 350°. Spray an 8x8" or 9x9" baking pan.

Drain liquid from canned chicken. Place in a medium-sized bowl. Add chiles, onion, garlic powder and chili powder. Mix together. Set aside.

Place about 6 tablespoons of sauce on the bottom of the baking pan.

To make the enchiladas spread about 3 tablespoons of frijoles on each tortilla. Spread about 2 tablespoons of the chicken mixture down the center of the frijoles. Spread about 2 tablespoons of sauce over the chicken. Sprinkle on about 1 to 2 tablespoons of cheese. Roll up and place seam side down into sauce. Repeat with the remaining tortillas.

Spread the remaining Stokes sauce over the top of the tortillas and sprinkle the remaining cheese over the sauce. If you have an extra can in the pantry, open it and use some of it to cover the enchiladas with extra sauce.

Cover pan with foil and bake for 30 minutes or until heated through. Remove foil and bake another 5 minutes for cheese to melt. Allow to cool for about 5 minutes before serving.

3 ON YOUR SIDE

-

-

-