Recipe: Mom's Turkey Enchiladas

This is one of my favorite of my mother's recipes. I actually packed two cans of green enchilada sauce in my suitcase so I could make this in Berlin! It's not too hard to make and always gets rave reviews.

What you need:
*1 lb. ground turkey
*1 lg. onion, chopped
*2 T. vegetable oil
*1-2 chipotle peppers in adobo, seeded and chopped
*1 small can chopped green chilis
*12 oz. pepperjack cheese, grated (I used shredded gouda since I haven't seen pepperjack here in Germany)
*2 14 oz. cans green enchilada sauce
12 flour tortillas

What you do:
In a large, deep saucepan, saute onion until translucent. Add turkey and saute, crumbling with a spoon, until turkey is cooked. Add chipotle peppers and chopped green chilis; stir to combine. Add 2/3 of the cheese and 1 1/2c. enchilada sauce and stir to combine.
Fill each tortilla with about 1/4c. of the mixture from the pan and roll them up. Place into a greased oven-safe pan or baking dish, seam side down. Do not be afraid to pack them into the pan, but a second one may be required.
Cover enchiladas with remaining sauce and cheese and bake at 350F (175C) for 20-30min, when the cheese has melted and the dish is bubbly. Remove from the oven and let cool 5min before serving.

We always serve them with black beans (conveniently these come in chili sauce at Kaufland), spanish rice (rice with chopped tomatoes and spices) and a side salad. Enjoy!

Side note: if you recall the vegan molasses-blueberry cake from supper club, I recently tried making the same recipe in muffin form...they turned out great! Try em out sometime if you want a healthier blueberry muffin.

Recipe: Banana-Chocolate-Chunk Muffins

I have made these muffins twice now and they are delicious! Not to mention that with oats, whole wheat flour, and limited oil they are a bit healthier than most muffins :)
Courtesy of Cook Yourself Thin.
What you need:
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup rolled oats
2 teaspoon ground cinnamon
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 ripe banana, mashed
1/4 cup chopped walnuts
1/2 cup light brown sugar
2 tablespoons vegetable oil
2 large eggs
1 1/4 cups reduced-fat buttermilk [or substitute 1 1/4 cups milk with 1 tbsp. lemon juice]
1 teaspoon pure vanilla extract
2 tablespoons chocolate chips

What you do:
1. Preheat the oven to 400 degrees. Line a 12-muffin tray with paper liners. Set aside.
2. In a standing mixer [I mix everything by hand in a large bowl], combine the all-purpose flour, whole-wheat flour, rolled oats, ground cinnamon, baking powder, baking soda, salt and mashed banana, and blend on low speed for 2 minutes. Add the walnuts, brown sugar, vegetable oil, eggs and reduced-fat buttermilk, and blend for 2 minutes on medium speed. Add the vanilla extract and mix until well combined.
3. Using an ice cream scoop [I use a half-cup measuring cup], portion the batter evenly into the muffin tin, and top each muffin with 3 to 4 chocolate chips. Bake at 400 degrees for 15 minutes. Once muffins are baked through, remove them from the oven and let cool. Serve.

This makes 12 muffins. I always double the batch! Enjoy :)