enchilada casserole

enchilada casserole
8 servings | 424 calories | 18g fat / 36g carbs / 30g protein
batch of enchilada sauce
16 small corn tortillas
1 rotisserie chicken
1 onion, chopped
8oz diced green chilis
1/2 green bell pepper, chopped
8oz whole kernel corn
15oz whole black beans
2 cups shredded cheese (I mean.... tbh I probably use closer to 4 cups)

Optional to make it spicy -- 1 can of chipotle peppers in adobo sauce

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Directions:
Preheat oven to 375 degrees
Remove and shred the meat from the rotisserie chicken (use the bones for soup another day!!!)
In a bowl mix the chicken, onion, chilis, peppers, corn, and beans
In a 9 x 13 inch pan, layer tortillas, filling, cheese and sauce. Repeat until out of filling (Mine is usually 3 layers)
The last layer should be tortillas, sauce, then cheese.
Bake for 20 min covered with aluminum foil
Uncover, bake for an additional 15 minutes until golden and bubbly

lactation cookies

lactation cookies 

36 cookies | 178 calories | 8g fat / 22g carbs / 5g protein

3 cups of rolled oats
1 cup oat flour
1 cup Quest all purpose unflavored protein powder
1.5 cup of brown sugar
1 cup of chocolate chips (half dark chocolate half semi-sweet, Ghirardelli brand IT MATTERS)
1 cup of butter softened (half unsalted and the other half salted)
2 eggs
4 tbsp of water
4 tbsp of brewers yeast
2 tbsp of flaxseed meal
1 tbsp of vanilla extract
1 tsp of salt
1.5 tsp of cinnamon
1/2 tsp of baking soda

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Directions:

Mix the flaxseed meal with water in a small bowl and let sit for 5 minutes.
Using a mixer, mix together the butter, sugar, brown sugar, vanilla and eggs. Mix until well-blended.
Add in flaxseed and mix until well combined.
In a separate bowl, combine flour, baking soda, cinnamon, salt and brewer’s yeast. Mix well and add to butter mixture.
 Stir in oats and chocolate chunks. Mix until well combined.
Use a spoon to scoop out cookies and place on a cookie sheet. Bake at 350 degrees for 14-15 minutes or until slightly browned on the top.
Makes 2-3 dozen