skillet enchiladas

Ingredients:

1 lb ground beef
1 10 oz. can enchilada sauce (I use the green, mild)
1 sm. can green chilies (unless you love spicy, I use half of this small can)
1 10 oz. can cream of mushroom soup
1/2 c. milk
8 corn tortillas
2 c. shredded cheddar cheese (give or take...I like lots of cheese)
1/2 c. to 3/4 cup diced onion

Instructions:

In a large skillet brown beef with onions. Drain. Add soup, sauce, chilies, and milk. Let simmer for 20 minutes, stirring occasionally. Soften tortillas in microwave (I do only a couple at a time, for about several seconds). Sprinkle some cheese in middle of tortilla, roll and lay in skillet spreading with sauce. Repeat until all tortillas are rolled and covered in sauce within the skillet. Now sprinkle remainder of cheese over the top of each enchilada. Let sit in skillet for about 5 minutes or until cheese is melted inside and out.

Serves: about 4
Time to make: about 30 mintues total

gotta-have-it: williams-sonoma spoons

so some of you may have heard of these spoons, or have one already, but let me just say i love these beauties. this spoon (available in lots of cool colors) is not only cute and fashionable, but it can withstand up to 500 degrees of heat before melting. which translates into: this puppy ain't gonna melt when you're cookin' with it. i love it! you can stir anything with this bad boy! definitely a gotta-have-it. about $9/ea at williams-sonoma. well worth the investment.

tips & tricks: freezing

okay, so i love to freeze anything that is freezable. up until about a couple of years ago i was unfamiliar with the whole freezing technique. i thought you only froze ice cream and ice cubes. boy was i wrong. my fave thing to freeze right now are tortillas because i use them so much. what do you freeze?

fave: sugar-free delight

yup, it's one of my faves; these yummy sugar-free gelatin cups...they taste delightsome for a low calorie snack. try it.