Pumpkin Chicken Enchiladas

I know pumpkin enchiladas might sound strange and not very good to most (including Ryan), but they are actually really good....and pretty healthy (er). The original recipe came from Martha Stewart.

8 corn tortillas (the corn flavor goes really well with the pumpkin, I promise)

a few tablespoons of cilantro (I subbed this for the 6 scallions, diced-sometimes I add both)

leftover chicken, shredded (maybe a pound)

optional: roasted green chiles, chopped small

6 oz. of white sharp cheddar cheese, shredded

Sauce

1 can of pumpkin puree (15 oz)

3-4 cloves of garlic, peeled

1 jalapeno (remove seeds and membranes if you don’t need extra heat)

1 teaspoon chile powder

1/2 teaspoon cumin (I added this too)

2 teaspoons of salt

1/4 teaspoon of pepper

1 1/2 cups of chicken stock or water (I use chicken stock instead of water because I typically boil a chicken for this recipe)

DIRECTIONS:

Preheat your oven to 425 degrees. In a blender, puree pumpkin, jalapeno, chicken stock, garlic, chile powder, cumin, salt, and pepper. Place 1 cup of this sauce in the bottom of an 8 inch glass casserole dish. In a bowl, combine shredded chicken with green chiles, cilantro, and/or scallions and season with salt and pepper. Place some of the chicken mixture on each tortilla and then lay the tortilla seam side down in the casserole dish. Pour the remaining sauce over the enchiladas. Top with cheese. However, if you are casein-free, this recipe is fine without cheese. Martha recommends placing your casserole dish on a baking sheet in the oven to prevent any spills. Bake for 20-25 minutes until cheese is melted and casserole is bubbly.

Serves 4 alone or possibly 6 with sides

Sausage & Sage Biscuits and Gravy

This recipe is definitely not low-cal, but it is one of our favorite dinners! I never had biscuits and gravy until I married Ry, but it is soo good! I know it might sound weird, but we have to eat it with corn :)
I usually use bisquick when I make the biscuits, but the other day I was feeling lazy and bought the pre made refrigerated biscuits. So much easier to just pop the can open and throw them in the oven!

INGREDIENTS

• 1T oil plus 1T butter
• 1 pound bulk sausage (you can use pork or turkey)
• 1/2 C. flour
• 4 C whole milk, brought to a simmer
• pinch of dried sage
• salt & pepper to taste

DIRECTIONS:

1. In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don't let it boil.


2. Meanwhile, in a large skillet heat the oil and butter over med high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.


3. Sprinkle flour over the sausage and cook, stirring for a minute or two.


4. Add warm milk all at once and cook, stirring until thickened and bubbly (this takes some time, 10 mins or so.)


5. Turn heat all the way down, add sage (if desired) and season well with S&P, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will thicken as it cools.


6. Serve over warm biscuits (Bisquick is great, and so are the pop can kind!)