{chicken corn chowder}

Fall is coming! Yay! The weather has been a little cooler here, and it has started me thinking about some of my favorite soup recipes. I discovered this one about a year ago on a camping trip, and it quickly became a family staple. Not only is it yummy, but is also low in fat (11% of calories). Can't beat that! This recipe originally came from Lion House Light.

CHICKEN CORN CHOWDER

2 slices bacon
1/4 c. chopped onions
3 T. water
2 c. low-sodium chicken broth
1 package (10 oz.) frozen corn
2 potatoes, peeled and chopped
1/2 c. chopped celery
1/2 tsp. salt
1/4 tsp. pepper
2 T. flour
2 c. skim milk
2 c. cooked chicken or turkey (light meat), chopped

Cook bacon till crisp in a large heavy saucepan. Drain bacon, wiping drippings from saucepan with a paper towel. Crumble bacon and set aside.
In same saucepan, cook onions in 3 T. water until tender. Add chicken broth, frozen corn, potatoes, celery, salt, and pepper. Bring to a boil. Reduce heat; cover and summer until vegetables are tender, about 15 minutes.

Stir flour into milk until smooth. Pour into vegetable mixture and cook, stirring constantly until thickened. Add chopped chicken or turkey and stir over heat 2-3 minutes more, until heated through. Top with crumbled bacon. Makes 6 servings.

NUTRITION (PER SERVING): 235 calories

Total fat: 3 g (11% of calories)
Protein: 28 g (48% of calories)
Carbohydrates: 24 g (41% of calories)
Cholesterol: 50 mg
Sodium: 515 mg

{cheese enchiladas}

This is an incredibly easy recipe, and really quite delicious! It takes just minutes to put together, and bakes in under an hour. These are items I always have on hand, so many times it's my go-to meal on busy nights.

CHEESE ENCHILADAS

10 large corn tortillas (you can use flour tortillas if preferred)
1 large can El Paso enchilada sauce (red)
1 large onion, chopped
3-4 c. cheddar cheese

Saute onions in olive oil until cooked through, then set aside. Place inside each tortilla a good amount of cheese, followed by desired amount of onion. Roll tortilla up, then place seam-side down in a greased 9x13 pan. Repeat until all tortillas are finished. Pour enchilada sauce over the top, making sure everything is covered, then layer generously with remaining cheese. Sprinkle with parsley. Bake at 375 degrees for 35-40 minutes, or until cheese is bubbly and golden brown.