I'm not going to lie, this dish isn't one of my healthier creations, but that's okay -- it's delicious!  I mean what's not to love?  Zesty enchilada sauce over crispy corn tortillas, all smothered in a gooey, mouth-watering layer of cheese.  Um...yum!

And what I love even more than the taste is how simple it is to throw together.  It's the perfect weekday meal solution - easy and satisfying! I hope you and your plus one like it too!

Chicken Enchilada Nachos
Total Time: 20 minutes
Prep: 10 minutes
Cook: 10 minutes

What you'll need
2-3 cups rotisserie chicken, diced or pulled
1 packet (4 ounces) Frontera Red Chile Enchilada Sauce
5 ounces Rotel Diced Tomatoes and Green Chiles
tortilla chips
1/2 - 1 cup Kraft shredded Mexican four cheese blend 
your favorite nacho toppings - jalapeno slices, sour cream, salsa, guacamole

Directions
1. Preheat oven to 350 degrees F.
2. Add chicken, enchilada sauce and diced tomatoes to a small mixing bowl; mix well until chicken is evenly coated.  (If your rotisserie chicken is fresh and warm from the supermarket, you can skip to step 4).
3. Add chicken mixture to a medium skillet.  Heat on medium heat for approximately 5 minutes. 
4. Line the bottom of an 8 x 8 lightly greased baking dish with tortilla chips.
5. Top tortilla chips with a layer of the chicken enchilada mixture.  Sprinkle with shredded cheese. 
6. Bake for approximately 10 minutes or until cheese is melted through. 
7. Add your favorite nacho toppings. Serve and enjoy!

Today I'm sharing an old favorite summer recipe.  This meal idea is great for a hot summer day - like today! 

Not only do I love all of the mouth-watering flavors, but I also love that everything cooks together in aluminum foil, so clean up is a cinch.  I hope you enjoy these delicious grill packets as much as we do!

What you'll need
vegetable oil or cooking spray
4 cups baby spinach
1/2 cup couscous
1/2 pound medium shrimp, peeled and deveined
1 teaspoon extra-virgin olive oil
1 zucchini, sliced
salt and freshly ground black pepper
aluminum foil

For the Salsa
1/2 mango, peeled and diced
1/2 medium avocado, diced
1/2 medium tomato, diced
1/4 cup red onion, chopped
1/2 jalapeño pepper, seeded and finely chopped
2 teaspoons fresh lime juice

Directions
1. Heat grill to medium (350 degrees F). 
2. Fold two 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
3. Place 2 cups spinach in center of half of each piece of foil.
4. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.
5. Combine shrimp, oil, salt and pepper in a bowl. Mix well.  Divide shrimp evenly among packets, placing next to couscous.  Place sliced zucchini on the other side of the couscous.
6. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, about 10 minutes.
7. Combine mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.  Add salt and pepper to taste.
8. Carefully cut foil to open; stir contents; top with salsa before serving.

* Tip 1 --  The best way to store an avocado is to keep the seed in, wrap in saran wrap or place in a ziplock bag and store in your refrigerator. 
* Tip 2 -- The avocado and mango salsa also goes great with steak fajitas. 

Recipe adapted from Self Magazine's Easy Grilling Recipes

• • • • 
        If you are in the mood for something light and delicious, then you have to try this recipe.  It's a great way to nutritiously turn an ordinary chicken breasts into something extraordinary.  So get outside, fire up the grill and cook up something that you can truly feel good about.
    
    
  
  Chicken with Spinach, Mozzarella & Roasted Red Pepper
  Total Time: 40 minutes
  Prep: 10 minutes
  Cook: 30 minutes
  
  What you'll need
  2 boneless, skinless chicken breasts
  salt and pepper to taste

1 teaspoon olive oil
2 cloves garlic, crushed
about 4 ounces frozen spinach, drained
shredded mozzarella cheese (about a handful)
1/4 cup roasted red pepper, sliced in strips
olive oil spray

Directions
1. Preheat oven to 400 degrees F. 
2. Season chicken with salt and pepper.
3. Lightly spray your grill with oil; cook chicken on the grill until cooked through and no longer pink.
4. Meanwhile, heat a medium skillet over medium heat. Add oil and garlic, sauté for a few seconds; add spinach, salt and pepper. Cook until heated through, about 2 to 3 minutes.
5. When chicken is done, lay the cooked breasts on a baking sheet lined with foil or parchment.
6. Divide spinach evenly and place on top of the chicken breasts. Top each piece with mozzarella, then slices of roasted pepper.
7. Bake until melted, about 6-8 minutes.
8. Serve over couscous or rice.  Enjoy!

Happy Monday everyone! Today I'm featuring a deliciously comforting casserole for two that will certainly help get your week started on a tastefully good note. 

The total cook time is a bit long, so if you are in a hurry you can cut the prep time in half by using rotisserie chicken instead of chicken breasts.  I also like to prep this dish over the weekend, and then I have something to quickly toss in the oven during the week.  No matter how you decide to bring this dish to life, you're going to love its creamy and delightful flavors.  Enjoy!

Chicken and Rice Casserole
Total Time: 55 minutes
Prep: 20 minutes
Cook: 35 minutes

What you'll need
1/4 medium onion, diced and sauteed 
2 boneless skinless chicken breasts, diced and cooked (or to save on prep time -- 2 cups rotisserie chicken, diced)
1-2 cups fresh green beans, cut into 1-inch pieces 
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can diced pimentos, drained
1 (10-ounce) can condensed cream of celery soup
1/2 cup skim milk
1 box (about 6-ounces) long-grain and wild rice, cooked according to package directions
1/2 cup shredded cheddar cheese 
salt and pepper

Directions 
1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, combine ingredients; mix well.  
3. Pour into a greased baking dish.
4. Bake uncovered for 35 minutes or until bubbly and green beans are tender.
5. Serve and enjoy!