Ruminations of an ex-Oregonian

I decided to try out a chicken enchilada recipe.  This turned out very good.  Weight watchers points: 3 per enchilada; 6 per serving.

• 2 chicken breasts (4 halves)
• ¾ cup broccoli, finely cut
• 1 stalk celery, thinly sliced
• ½ medium onion, finely diced (about ½ cup)
• 1 can lowfat cream of chicken soup
• 1 can lowfat cream of celery soup
• 1 can (4 oz) mild diced green chiles
• ¾ cup nonfat milk
• 12 corn tortillas
• ½ cup shredded cheese

Instructions:

Boil chicken breasts until cooked through.  Let cool and shred.  Steam broccoli and celery until tender. (You can use them raw, but it will make the enchilada crunchy.)  Mix chicken, broccoli, celery, onion, soups, chiles, and milk together.  Spray 9 x 13 pan with cooking spray.  Fill tortillas with chicken mixture and place in pan.  If any mixture is left, spread evenly over top of tortillas.  Cover evenly with cheese.  Bake at 350 degrees for 40 minutes.  Makes 6 servings. 

Now keep in mind that I refuse to eat liver.  Ever.  I made this for Karen and Skyler.  They both said it was very good.  Weight watchers points: 6.

• 1 pound sliced beef liver
• 3 tbsp vegetable oil or light olive oil
• 1/3 cup white flour
• 1 medium onion, thinly sliced
• ½ tsp ground black pepper
• ½ tsp thyme
• 1 ½ cups water
• 2 tbsp ketchup

Instructions:

Heat oil in fry pan over medium heat.  Use a pan that you can cover.  Mix flour and pepper.  Dredge liver in flour mixture.  Brown in oil, about 2 minutes per side.  Remove to a plate.  Add sliced onions and sauté 3-4 minutes.  Mix ketchup and thyme with water.  Return liver to pan.  Cover and simmer 20 to 30 minutes.  Serve with favorite sides.