Any interesting recipes?

I bought some jerk sauce that only had 5 calories per tablespoon. I don't even know what to do with jerk sauce but I sauteed some shrimp in it and it was really great. I used to love to cook but find that I do it much less now. Do you all (or for us southerns ya'll) have any recipes that you love and wouldn't mind sharing?

This one is really good! Enchilada Casserole Layers of meaty enchilada sauce, cheese and tortillas make this easy recipe a family favorite. 1 pound ground sirloin 1 teaspoon minced garlic 1/2 cup chopped onion Salt and pepper to taste 1 tablespoon chili powder 1 1/4 cups canned enchilada sauce 1 (4-ounce) can diced green chilies, drained 10 (6-inch) flour tortillas 1 1/2 cups shredded reduced-fat Monterey Jack or Mexican blend cheese 1 cup nonfat sour cream Instructions In large non-stick skillet, cook the meat with the garlic, onion, salt, pepper, and chili powder until the meat is browned, about 7 minutes. Drain any excess grease. Add the enchilada sauce, and green chilies. Continue cooking over low heat for 5 to 7 minutes. Cut the tortillas into quarters. Coat a 13x9x2-inch baking dish coated with nonstick cooking spray and cover the bottom with half the tortilla quarters, overlapping lightly. Spoon half the meat mixture over the tortillas. Sprinkle with half the cheese. Arrange the remaining tortilla quarters over the cheese, overlapping slightly and top with remaining meat. Carefully spread with the sour cream and sprinkle with the remaining cheese. Makes 8 servings. Food Facts Calories 286 Protein (g) 23 Carbohydrate (g) 33 Fat (g) 7 Calories from Fat (%) 21 Saturated Fat (g) 3 Dietary Fiber (g) 2 Cholesterol (mg) 46 Sodium (mg) 758 Diabetic Exchanges: 3 lean meat, 2 starch To Prepare and Eat Now: Preheat the oven to 350° F. Bake, covered, for 25 to 30 minutes or until bubbly. Uncover and bake for 5 minutes longer, or until the cheese is melted. To Freeze: Do not cook before freezing. Cool to room temperature then wrap, label and freeze. Recommended freezing time: up to 2 to 3 months. To Prepare After Freezing: Remove from the freezer to defrost. Preheat the oven to 350° F. Bake, covered, for 40 to 45 minutes or until bubbly. Uncover and bake for 5 minutes longer, or until the cheese is melted.

That sounds wonderful! Thanks!

This one too!Don't have the Stats on the Protein but it is close to the other one. Got both of these from the ALABAMA BOARD. I am looking for more recipes also! This is my favorite recipe for tortilla soup...and I just kind of guess the proportions...so you will have to adjust to your taste. This is not the red one, but a "white" one. Cook one chicken, skin and debone. Shred ( real Mexican meat is always shredded) or dice the chicken. Put back into the broth. Add: 1 chopped onion 1 sm. can of green chiles, mild, chopped 1 chopped fresh tomato 1 clove of garlic chopped 1 t. cumin (This is a spice that you may not like, so go lite if you are not a fan of Mexican spices...it does not have any "heat" but it is the spice that gives a distinct flavor to Mexican food.) When the veggies are cooked and soft add: 1 sliced or diced avocado (be sure to peel it) Preparing the Bowls: totilla strips (You can take the easy way out here if you want...and buy the tortilla chips that are the resturant strips...or you can buy the corn ones and lightly fry them into strips. I take the easy way out.) Grated monterrey Jack Cheese Put the grated cheese into each bowl and put in a few strips of tortilla....you will want to add more as you eat the soup, so have a bowl of them on the side, also. Then pour the hot soup into the bowl over the tortilla strips and cheese. I like to sprinkle with a little chopped cilentro, and a friend likes to add a dollop of sour cream. Those garnishes are up to you. Don't have the Stats on the Protein but it is close to the other one. Got both of these from the ALABAMA BOARD. I am looking for more recipes also!