Homemade Graham Crackers

This is my go-to when I have a cookie craving. They are so delicious hot out of the oven and if you want to make a special easy treat for your kids- this is it. They whip up in maybe 10 mins. The only problem is all of the butter, but I tried substituting it out and it just didn't work.

Homemade Graham Crackers

2 c whole wheat flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c butter
1/2 c honey

Combine the dry ingredients. Melt butter and then combine with honey. Then combine dry and wet together. Press into a greased jelly roll with your fingers. It probably looks like it won't cover the whole pan, but it will. Bake at 400 degrees for 5- 10 mins. I bake it for 5 because I like my cracker really soft and chewy.

I am trying a new pasta recipe this week and if it is good I will post. My neighbor has given me access to her tomato plants and so I am hoping to snake some fresh tomatoes for it.

Sour Cream Enchiladas on the Skinny

Okay, I totally got this recipe (and the picture) from skinnymom.com, but I tried it and I liked it.  My kids liked it okay (except Jake who vomited in his mouth a little, but if you know Jake you know that's pretty normal for almost anything that doesn't involve sugar) and I served it with rice, beans, broccoli, and bread and butter so that if they weren't going for it they could fill up on other stuff.  That's how I serve dinner every night, so nobody gets yelled at for not eating.

I'm totally cracking up, Heather, because I was just going to make some snide comment about Ginnie and pulling her weight, but you totally included the rest of us, too.  So I'm properly shamed into posting again.  Job done!

Skinny Sour Cream Enchiladas

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 Tblsp. fresh cilantro
2 1/2 c. cooked shredded chicken
1 c. Mexican Rotel (I just use a whole can.  Honestly, who really measures out 1 cup?  And what do you do with the leftovers?)
1 c. chopped onions
8 low carb tortillas
1 c. shredded jack and colby cheese blend (not to tell you where to shop, y'all, but Costco sells this dirt cheap)
1 can diced green chilies (if you live not in the backwoods of Alabama, you can probably buy these PRE-diced.  Here in Alabama, I gots to dice them myself.)

In a saucepan, mix together sour cream, soup and cilantro.  Heat through (stir constantly!  constant vigilance!) and set aside.  Combine the chicken, rotel, onions and green chilies in a pan sprayed with cooking spray.  Heat until onions are soft and transparent.  Warm the tortillas until flexible (10 seconds in microwave between damp paper towels).  Fill each tortilla with about 2 Tblsp. of the chicken mixture.  Top with a medium sized pinch of cheese.  Roll the tortilla up (I am not kidding the original recipe had a link to a how-to tutorial to rolling up tortillas.  I will not insult your intelligence in this way, because are we Smith girls?  We've totally got this.) and place in a sprayed 8 x 11 dish.  Pour/spread the sour cream sauce over the enchiladas and top with the remaining cheese.  Bake at 350 degrees for 25-30 minutes.

Each serving is 275 calories and 8 grams of fat. 

Enjoy!