Spinach Enchiladas

I don't know the calories on this but I do know the taste! A friend of mine's husband made this for me after Sean was born and I remember it with great affection!

Ingredients:

1 8 oz sour cream

1 can cream of celery

1 can Rotel

1 red onion, chopped

8-10 cloves garlic; pressed and minced

1 cup of cooked mushrooms

12 corn tortillas

8 oz shredded colby jack

2 bags fresh spinach

canola oil

Directions:

Combine first 6 ingredients

cook spinach

warm tortillas (in a little oil or just by heating)

grease pan

Layer tortilla with spinach and sauce

Roll and place in pan

Pour rest of sauce on top

top with cheese

Cook at 350 degrees for 30 minutes

Tricia's Eggplant Parmesan

Ingredients:

eggplant

almond milk

cornflakes

spaghetti sauce

canola oil

spaghetti squash

Directions:

slice eggplant
dip in almond milk
roll in crushed cornflakes
saute in canola oil
serve with spaghetti sauce

Spaghetti squash
cut squash in half
pull seeds
boil in water for 25 minutes
allow to slightly cool
rake a fork across the flesh pulling into long strands
top with sauce and eggplant

**and then I crushed some cornflakes and put on top

The Skinny Revolution Continues!

This blog has been created in the hope that we can share our recipes and advice on healthful living! I know that many times I will talk with one of you and hear about a really good recipe but then forget the details. This way, we will have a place where we can look up recipes, swap good tips or just keep up the camaraderie of the BLC contest!