Creative Kristin strikes again! With bottom round roast!

So, you know how you plan dinner in your head? Do a mental inventory of ingredients? Search for a recipe to include what you have on hand? Thaw out your cut of meat? AND THEN........realized you have almost nothing you need! No? Is that only me? Well when that happens I get to get creative! :) Sometimes it works, sometimes it doesn't. This time it worked! I have only made this once so I need to make it again to make sure it wasn't a fluke, or YOU could make it and let me know! :)

Here is the original recipe.

Here are my alternatives!

Ingredients:

• 1 beef bottom round roast, about 3 to 4 pounds (I only had a half of one so about 2 lbs.)
• 2 cloves garlic, finely minced
• salt and pepper
• 3 to 4 slices bacon, cut in half crosswise (I used 5 pieces cut in thirds)
• 1 cup chopped onion (Hubby isn't an onion fan so I used 1/2 of an onion, didn't measure it cup wise)
• 1 cup apple juice (I didn't have any, I used 1 cup peperoncini juice!)
• 1 can (10 3/4 ounces) condensed beef broth (Didn't have this either! I used vegetable broth)
• 4 tablespoons cider vinegar (Not this either, I used red wine vinegar)

I didn't change anything about the way I cooked it. Super easy. Every 30 minutes or so I did turn the beef to rotate it in the juices. 

In the end the beef was moist and tender. It looked dark, almost burnt, all the juices had cooked down. I took the bacon and onion mix and topped the beef with it before serving. It wasn't burnt, AT ALL. It tasted a little like beef jerky, I think that was the peperoncini juice, but soft and juicy. The hubby was a HUGE fan. Once he told me he loved it I just started laughing and said, "well good, because I got creative with this one! Of the main ingredients I only had the beef, bacon, and onion! Overall this had a GREAT flavor, and I will be trying again!

Skinny Sour Cream Chicken Enchiladas

I am a fan of any cheesy, creamy, gooey Mexican food. It really is my favorite combination. That being said, I am also trying to eat healthy. No dieting here, just trying to make better choices. SO, I was thrilled to try a "skinny" version of my favorite things!

Here is the original recipe.

Here is the ingredient list with my edits

16 oz fat free sour cream
1 can fat free cream of chicken soup
1 tblsp fresh chopped cilantro
2 1/2 cups cooked shredded chicken- I use a rotisserie chicken
1 can Mexican rotel- I use hot
1 cup chopped onions- I either omit or half this, hubby is not a fan and even though I love them I think a whole cup is too much
8 low car tortillas- I usually only get 5-6 out of this
1 cup shredded cheese blend
1 can diced green chiles- I have used a fresh poblano pepper instead because I was out of canned, both ways are good!

I have made it with above changes. Next time I make it I have 1 more change I want to do. I want to add 1/2 cup or so green chile sauce to the sour cream sauce. The sauce was a little thick tasting this time, and I think that would be a great flavor combination to add and cut the thickness of the sauce. 

I didn't change anything about the way any of it was cooked. When you make it with rotisserie chicken it is a pretty quick and easy satisfying yummy meal!

I suggest you add this to your grocery list for the week.

    

Ingredients
• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 8 low carb tortillas
• 1 cup shredded pepper jack and colby cheese blend
• 1 can diced green chiles
- See more at: http://skinnymom.com/2012/05/11/skinny-sour-cream-enchiladas/#sthash.DufePXYn.dpuf