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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Two recipes for very tasty Tex Mex foods that are perfect for your family's table. And they are perfect for diabetics, too. If you have diabetics in your family or among your guests there will be no reason to prepare a second entree for them. Choose from Gold's Chicken Enchilada Casserole or Chili Con Queso. The Queso is great for sitting around in front of the TV watching football or other sport.

CHILE CON QUESO

1 lb ground beef

1 can kidney beans

1 can (8-oz) tomato sauce

1 tsp salt

1/2 cup chopped onion

1 can (16-oz) diced tomatoes, chili ready

chili powder to taste

dash of red pepper

shredded cheddar cheese

In a large deep skillet, brown the ground beef with the onion. Pour mixture into a colander and drain well. Rinse with hot water and drain. Wipe excess drippings from pan with a paper towel. Return mixture to skillet and add the beans, tomato sauce, salt, tomatoes, chili powder, and red pepper. Stir to blend ingredients well. Cover skillet and simmer for 30 minutes, stirring occasionally. Top individual servings with the cheese and serve with baked tortilla chips.

GOLD'S CHICKEN ENCHILADA CASSEROLE

2 chicken breasts

2 tbsp vegetable oil

1 onion, chopped

1 can (28-oz) diced tomatoes with green chilies

1 can (8-oz) tomato sauce

1 pkg enchilada seasoning mix

1/2 tsp garlic powder

1/4 cup fresh chopped parsley

1 pkg (6-oz) corn tortillas

1 can (3.8-oz) sliced black olives

2 cups shredded Monterrey Jack cheese

Preheat oven to 350 degrees. Cook chicken breast in a skillet with a small amount of water, until tender. This takes about 15 minutes. Allow chicken to cool before shredding. Heat the oil in a large skillet and add the onion; saute until tender. Add the tomatoes, tomato sauce, enchilada seasoning, garlic powder and parsley, stirring to blend together. Bring to a boil, reduce heat to simmer, and cook, uncovered, for 15 minutes. Place a third of the corn tortillas in the bottom of a 9 x 13 x 2-inch baking dish that has been lightly sprayed with nonstick cooking spray. Pour a third of the meat mixture over the tortillas and layer with a third of the olives and a third of the cheese. Repeat layers two more times, ending with cheese. Bake uncovered for 30 to 40 minutes.

Yield: 8 servings of 1 cup each. Per serving: 320 calories, 25 g carbs, 21 g protein

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com

Article Source: EzineArticles.com

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