Moore to Less

This has been one of our most fave recipes for a long, long time. Mairi loves it too. We are big fans here of onion, pepper, and sour cream :) I also am a big fan of recipes in which you just throw it all together, mix it up and have a meal. So easy. One thing I will say is that we are kind of afraid of Velveeta. We used to make it with Velveeta, but now we use an organic salsa con queso on top instead and it's just as good and easier than melting velveeta LOL Cheesy Chicken Enchiladas *** Filling: *** 4 skinless boneless chicken breast, cooked and diced 3/4 cup mild salsa 1/2 green bell pepper, diced 1/2 large yellow onion, diced 2 cups mexican blend shredded cheese (cheddar/jack) 1 cup sour cream 4 ounces cream cheese, softened 1 teaspoon garlic powder 1 teaspoon paprika salt and pepper to taste 1/2 teaspoon dried cilantro **SAUCE** 1 cup cubed velevetta cheese (or other processed cheese) 1/2 cup milk in Large bowl mix: filling ingredients thoroughly Fill 8 large flour tort...

This was a fave when we did Atkins (no breadcrumbs/carbs) and continues to be a fave even long after Atkins :) Stuffed Mushrooms 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper Preheat oven to 350 degrees F Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disa...