Turkey Enchiladas

2 cups of de-boned, cooked turkey (or chicken)
Two 19 oz. cans of green chili enchilada sauce
1 container regular (or fat-free) sour cream
1 package of 10 regular (or fat-free) flour tortillas
2 packages of shredded cheese of choice
(Mexican Blend is great – regular or fat-free)

Pre-heat oven to 350 degrees. Spray bottom of 13” x 9” baking dish with non-stick cooking spray. Combine sour cream and enchilada sauce together in a bowl. Pour just enough to line the bottom of your baking dish with this sauce. Take a tortilla and add enough turkey and cheese to your liking and roll tight! As you fill each tortilla, line them up in the baking dish. When finished, pour the rest of the sauce over and in between the enchiladas. Pour as much cheese as you want over the top of the enchiladas. We use about 2 cups. Cover the whole dish with foil and bake about 45 minutes or until fully heated through. Serve hot and ENJOY!

(Remember that even though it’s enchiladas, you can still enjoy it as a low-fat meal that tastes great!)

Chicken and Dumplings

1 – 2 ½ lb. whole chicken (or left over turkey)
One 10 ¾ oz. can cream of chicken soup
2 cans buttermilk biscuits
2 chicken bouillon cubes
4 quarts of water
Salt & pepper to taste
½ cup of milk (optional)

Bring water and whole chicken to a boil (don’t forget to remove insides first). When the meat is falling off the bone, remove it from the water and add bouillon cubes and soup. Turn down to a low heat, and when dissolved pinch small pieces of biscuits and drop one at a time into water. Never stir – take large spoon, and gently push the dumplings under water. Add salt and pepper, and then add the chicken (no skin or bones) back into the pot. Slowly cook for about 45 minutes or until the biscuits are done.

If you do not like biscuits, and you’re in a hurry, most grocery stores have frozen dumplings you can buy or here is a recipe for homemade:
3 eggs, beaten
3 cups all-purpose flour
1 tsp salt
½ cup water

Blend all ingredients well. Drop the batter by teaspoonful into hot water as you would the biscuits. Don’t forget:
DO NOT STIR – gently push the dumplings under water.

Grasshopper Spit

2 boxes instant Pistachio Pudding
(make ahead and refrigerate)
1 can crushed pineapple, drained
2 cups of mini marshmallows
1 large tub of Cool Whip
1 cup coconut

After the pudding has set a while, and is good and cold, mix all ingredients together. Serve cold! So easy and your kids will love it!