Easy and Authentic Beef Enchiladas

I adore corn tortillas, but I have always had trouble using them in my homemade enchilada recipes because even when I softened them, they would crack and break and end up looking like shredded enchiladas.  I tried a new trick tonight--one that adds no extra calories no less--and it worked like a charm.  As if that wasn't exciting enough, I made an enchilada red sauce from scratch tonight that tasted just amazing and claimed to be "authentic."  I based my version off an archived recipe from Cooking Light. Here's how to make enchilada sauce: Ingredients: 1 1/2 cups low sodium chicken broth (homemade if you have it) 1Tablespoons...

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Creamy Spinach and Ham Farfalle

Way back at Easter, I made this awesome ham, purchased on sale of course.  There was tons of extra meat that I decided to freeze.  I pulled out the last of our leftover ham for a quick dinner last night.  Cream sauces are typically a no-no when trying to eat light, but I replaced the heavy cream in this recipe with evaporated fat-free milk for a surprisingly tasty pasta with ham and spinach.  The spinach absorbs a lot of the  sauce so this isn't super saucy, but the spinach tastes divine with the cream.  The ham adds quite a bit of sodium, so you will need to watch your sodium intake the rest of the day. Here is...

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