Weight Watchers Wednesday: Goat Cheese & Roasted Corn Quesadillas

I weighed myself this morning and was not completely disgusted. I now have about 10 pounds to go before being at my pre-pregnancy weight. I'd love to lose a little more, maybe a total of 15 pounds, but I won't push my luck. Ten will do for now, I suppose (although I do have to fit into a bridemaid's gown in May ...).

So this isn't the best-looking photo in the world (a quesadilla is a quesadilla, right?), but a bad photo is better than nothing, I guess.

This isn't a Weight Watchers recipe, but it's from Cooking Light. Close enough, eh? I found this while wading through recipes looking for something healthy but not too off the wall. You know my love for cheese, so I thought we'd give this a try.

We enjoyed this; the flavor was good and it wasn't heavy like most of the quesadillas I make (with lots of regular cheese). I followed the recipe and only used one ear of corn, which yielded only 3/4 cup of corn. Next time I make this I'll use two ears of corn - I think this could have used more. And if you want to add more substance, you could add grilled chicken, too.

All in all, this was a pretty good meal. Healthy, easy and if you like goat cheese, tasty. Enjoy!


Goat Cheese & Roasted Corn Quesadillas
Recipe from Cooking Light, March 2009
1 cup fresh corn kernels (about 1 large ear)
2/3 cup (5 ounces) goat cheese, softened
8 (6-inch) corn tortillas
1/4 cup chopped green onions (about 1 green onion)
10 tablespoon bottled salsa verde, divided
Cooking spray

Heat a large nonstick skillet over medium-high heat. Add corn; sauté 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4 inch of sides. Sprinkle each tortilla with 1 tablespoon green onions. Drizzle each with 1 1/2 teaspoons salsa; top with remaining 4 tortillas. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 tablespoons salsa. Serves 4.

Calories per serving (serving size: 4 wedges and 2 tablespoons salsa): 223; Fat:8.9g; Protein: 9.9g; Carbohydrate: 28.6g; Fiber: 3.2g; Cholesterol: 16mg; Iron: 1mg; Sodium: 266mg; Calcium: 75mg

Easy Chicken Enchiladas

I love Mexican food. Burritos, enchiladas, nachos, tacos, queso dip ... pretty much all Mexican food is my friend (as long as it's the fresh Tex-Mex kind and not the kind from Orlando's ... I am not a fan of Orlando's-type food for some reason. Patrick, however, is a fan...). Plus, when you cover something in cheese, it's bound to be good!

My mom sent me this recipe from her Barbara Jean's cookbook. Now, Barbara Jean is known for her AMAZING crab cakes (the best I've ever tasted), but she has a cookbook chock full of seafood and non-seafood recipes alike. And come on, when it's from Barbara Jean, you know it's going to be tasty!

In addition to tasty, these enchiladas are so, so easy. They're the perfect weeknight meal. You can also easily cut the recipe in half, which is what I did for Patrick and me. This was definitely rated a "keeper" in our house.


Barbara Jean's Chicken Enchiladas
Recipe from Barbara Jean's cookbook
3 cups cooked, diced chicken
1 cup picante sauce (or salsa)
4 cups shredded cheese (I use the Mexican blend)
2 cups heavy cream*
8 flour tortillas
Chopped fresh cilantro (optional)

In a small bowl, mix together the chicken and picante sauce. Coat a 9x13 baking dish with cooking spray. Warm tortillas briefly (I microwave them in wet paper towels for 30-40 seconds). Place 1/2 cup chicken mixture and 2 tablespoons of cheese down the center of each tortilla. Roll and place in pan seam side down. Pour the heavy cream on top and cover with the remaining cheese. Bake at 350 for 20 to 25 minutes. Let sit for 10 minutes before serving. Serves 4 (8 enchiladas).

For an extra kick to your taste buds, sprinkle with chopped fresh cilantro before serving.

*I actually used half-and-half because it's what I had on hand, and it turned out great.

An identity crisis

One of the new favorite meals in the Witherow household has an identity crisis; it can't decide if it's Italian or Mexican. Whatever it is, we love it. And, it's one of the fastest, easiest weeknight meals ever. Gotta love that! I'm eating leftovers now ... so yummy!


Mexican Chicken Penne Pasta

1 package (16 oz.) penne pasta
2 cups cubed cooked chicken (if you want to be really speedy and easy about this, like me, use the Purdue Shortcuts chicken)
1 1/4 cups salsa con queso dip
1/2 cup milk
1/4 tsp. salt
1 can (15 oz.) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, chopped
1/4 cup shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, queso dip, milk and salt together. Drain pasta; add to chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese.

If you try it and like it (ohmyfriend, you will love it), I can't take credit for the recipe. Thanks to Suzanne and Carter for the goodness; Thursday nights are one of my favorite nights of the week because of them and their family! Plus, they have introduced us to some wonderful meals!