Spinach, Cream Cheese, and Turkey Enchiladas

I finally found a healthier, yummier, soy free version of enchiladas!  I'm not a beef person right now, so the fact that they have turkey instead makes them even better.  My kids were whining about the spinach, until they tried them and then they were singing my praises.

1 - 1.5 lbs ground turkey
1 chopped onion
1 garlic clove, minced
1 (10 oz) package frozen spinach, thawed and drained
2 C chunky salsa
1 (8 oz) can diced tomatoes
12 flour tortillas
1 C Mexican blend cheese
1 (8 oz) package cream cheese

Cook ground turkey, onion, and garlic over medium heat until turkey is no longer pink.
Add spinach and 1 C of salsa to turkey meat.  Cook for 5 minutes or until liquid is absorbed.  Remove from heat and add cream cheese.  Mix until melted.
Place 1/3 C meat mix in the middle of a flour tortilla, roll and place in greased 13x9 inch pan.
Bake for 20 minutes in a 350* oven.  Remove from oven and top with 1 C salsa mixed with diced tomatoes.  Sprinkle with cheese and return to oven for 5 minutes.

Microwave Caramel Popcorn

The kids and I were craving caramel popcorn, but I had no time to make it before we headed out for our camping trip.  Once we got there though, it was on.  We are in love with this simple and cheap popcorn.  I was hesitant because I didn't want my caramel popcorn to have a marshmallow taste, but it doesn't add that taste at all.

1 bag of microwave popcorn
1/4 C butter
1/2 C brown sugar
3/4 C miniature marshmallows

Pop the popcorn and put in a bowl.
Place butter, brown sugar, and marshmallows in microwave proof bowl, microwave for 2 minutes.
Stir well and pour over popcorn
*We didn't have mini marshmallows in the trailer, so we used 5-6 regular sized marshmallows.  Just make sure and really watch them because they tend to expand and hop out of your bowl.  I had to stir the sauce every 30 seconds or so just to try to keep them contained.

Southwest Bake

3/4 C brown or long grain white rice, uncooked
1 1/2 C water
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can diced tomatoes
1 can diced green chilies
1 (11 oz) can mexicorn or corn, drained
1 C salsa
1 C sour cream
1 C shredded cheddar cheese
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp garlic salt
1/2 tsp chili powder
1/2 C chopped onion
1 can black olives, sliced and drained
1 C shredded cheddar or mexican blend cheese

Cook rice with water.
Meanwhile, combine remaining ingredients (to last cheese) and add rice once it is cooked.
Bake, uncovered, at 350* for 40 minutes.  Sprinkle cheese over top and bake 10 minutes longer.
This can be served in bowls as a casserole, in tortillas, or even with a side of chips.

Taco Bell Quesadillas

I love Taco Bell Quesadillas. I know, they are so unhealthy for you, but they are so yummy.  I found this recipe that is pretty similar, not quite, but it did the trick to save me from my craving.  Do not be afraid of the jalapenos.  After tasting them, I could have easily gotten my kids to eat them because they were so mild.

1/4 C canola mayonnaise
2 tsp minced jalapenos
2 tsp jalapeno juice (from minced jalapenos)
3/4 tsp sugar
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp garlic powder
1 dash salt
shredded cheddar cheese
shredded monterey jack cheese
tortillas
cooked chicken tenderloins

Combine ingredients down to the salt and stir until smooth.
Taking one tortilla at a time, lay tortilla into hot skillet and sprinkle with 1/4 C of each shredded cheese on 1/2 of the tortilla.
Arrange about 1/4 C chicken slices over tortilla on the same half covered with cheese.
On the emtpy half, spread about 1 Tbsp of sauce.
Fold over, and press gently with spatula.
Cook until cheese is melted and each side of tortilla is golden.