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Nutritionist Jill Castle shows teens how to make creamy and delicious chicken enchiladas in just a few quick steps!

Servings: 6

What you need:

3 boneless, skinless chicken breasts

sliced, pickled Jalapeno peppers  (small jar for poaching chicken)

1 tablespoon of olive oil

1 onion, chopped

one pepper, any color, chopped

sliced black olives (15 oz. can)

1 brick of low fat cream cheese

1, 12 oz. jar of salsa (any heat)

2 cups shredded Mexican cheese

1, 29 oz. jar of enchilada sauce

whole wheat flour tortillas (8 ct)

Preheat oven to 350 F.

To Poach the Chicken: Place chicken breasts and jalapeno’s in a large skillet. Fill with water to cover chicken breasts and simmer over medium-low heat until chicken cooked through, making sure to turn them over midway through cooking. Depending on the thickness of the chicken, this takes about 15-20 minutes. Remove chicken to a plate; cool; shred chicken by hand.

To Make the Filling: In another large skillet, heat the olive oil over medium heat and add onions and peppers, cooking until the onions are soft and translucent. Add the olives, 1 cup of shredded cheese, salsa, shredded chicken, and cream cheese. Stir until cream cheese is melted; remove from heat. Spray a 9 x 13” casserole dish with cooking spray; pour about ½ cup of enchilada sauce on the bottom to cover.

Assemble: In one tortilla, spread about ¼ to ⅓ cup of filling and roll up into a tube. Place in the casserole dish seam-side down. Repeat filled tortillas until the filling and tortillas are gone. Pour the remainder of the enchilada sauce over the filled tortillas and sprinkle with remaining shredded cheese.

Bake in a 350 F oven for 30 minutes or until bubbly.

Learn how easy and fun it is to make homemade tortilla chips. Add homemade salsa and guacamole to the mix and you’ve got a healthy and delicious snack that everyone will love!

Terrific Tortilla Chips:

12, 6-inch white corn tortillas

1 tablespoon vegetable oil

½ teaspoon salt

Preheat the oven to 350° F. Brush both sides of the tortillas with oil. Stack them up and cut the pile into 6 pie wedges. Spread the wedges evenly on two cookie sheets. Sprinkle salt evenly over the wedges. Bake for 12-15 minutes or until golden brown and crispy.

Sassy Salsa

5 Roma tomatoes, seeded and diced

1 vidalia onion, chopped fine

1 cup cilantro, chopped fine

1-2 jalapeno peppers, seeds and membranes removed, finely diced (*wear gloves to protect your hands and eyes!), optional

½ lime, juiced

1 teaspoon kosher salt

Combine the tomatoes, onion, cilantro and jalapenos in a bowl. Add the lime juice and salt. Mix thoroughly. We can combine this with chips and guacamole?

The Best Guacamole on the Planet

2 ripe Haas avocados

1 lime

½ plum tomato, seeded and chopped

2 Tablespoons Vidalia sweet onion, diced

½-1 teaspoon Tabasco sauce

1 teaspoon Kosher salt

Cut the avocado in half and remove the seed. Quarter the avocado and peel the skin. Place into a bowl and mash with a fork. Squeeze the juice of the lime onto avocado. Add chopped tomato, salt, Tabasco and onion and mix thoroughly. Serve immediately.

Nutritionist Jill Castle shows teens how to make a homemade pizza that is healthier, faster, tastier, and less expensive than ordering a pizza for delivery.

Servings: 4-6

What You Need:

1 pre-made whole grain pizza crusts (from the deli)

1-2 teaspoons olive oil

1 medium onion, chopped

1 green pepper, small dice

1 pound lean hamburger meat (90% lean or more)

1 can fire-roasted diced tomato, drained

1 small can of tomato paste

1 teaspoon each of basil and oregano

salt and pepper

1 package of pre-sliced mozzarella cheese (or shredded)

Pre-heat the oven to 450 F. Knead and stretch the dough into a pizza dough shape. (Watch video for instructions). Spray the cookie sheet with cooking spray and lay the dough on top, making sure to make a rim around the edges. In a large skillet, saute the onions and green pepper in oil until the onion is soft and translucent. Add the hamburger meat and cook until browned through. Add the drained tomatoes, turn off the heat and mix. Spread the tomato paste over the dough and sprinkle the herbs, salt and pepper on top. Add the meat mixture and top; lay the sliced mozzarella on top of hamburger. Bake in the oven for about 15 minutes, or until crust is browned along the edges.

Who doesn’t love spaghetti? Nutritionist Jill Castle shares the reason why “Mama Mia!” is in the title of this recipe!

Servings: 6-8

For the Sauce:

1, 29 oz can of whole tomatoes

1, 15 oz. can of tomato sauce

1 tablespoon basil

1 tablespoon parsley

½ tablespoon oregano

3 tablespoons sugar

1 clove Elephant garlic, rough chop

¼ cup parmesan cheese

1 package of Italian sweet or hot sausages (6-8 to a package)

1 pound spaghetti noodles

Pre-heat oven to 350 F. In a baking pan, add the sausages and bake for 40 minutes, turning mid-way through cooking. Remove from the oven and let cool, saving 2 sausages to add to the sauce later.

In a large pot over medium heat, add the tomatoes, sauce, herbs, sugar and garlic. Heat through and puree the mixture with a blender until all the ingredients are pureed and the sauce is smooth and thick. (If you are using a blender, carefully transfer the hot tomato mixture in small batches to the blender, about half full, and blend until pureed. Make sure to cover the lid securely, as mixture will be very hot. Transfer the small batches into another pot. Do this until all sauce has been blenderized.)

Turn the heat to low and let simmer, uncovered,  for at least 30 minutes to let the flavors meld. Add the two sausages to the sauce to flavor it a bit and parmesan cheese. Simmer for another 15 minutes. Meanwhile, start the water for the pasta, and cook according to package directions; drain and place in a large bowl. Ladle the sauce on top, and arrange the sausages. Or you can serve individual bowls with pasta and sauce/sausages.