This is probably one of my favorite recipes from the Curves Complete program. I use low-carb whole wheat flour tortillas because I'm not a big fan of corn tortillas, and a couple of other "free" alterations.

Chicken & Cheese Enchiladas

• 1 lb boneless skinless chicken breast
• 1 medium onion
• 2 oz fresh spinach leaves
• 8 tortillas
• 1 cup green enchilada sauce (or tomatillo salsa)
• 8 oz light mozzarella cheese (sometimes I substitute queso blanca)
• 8 Tbsp. light sour cream (optional)
• Diced green onion

1. Cook chicken breast and shred. I find it easiest to bring it to a boil and boil 15 minutes.
2. Dice onion and chop spinach leaves. Saute together until both soften.
3. Mix chicken breast, vegetables and 1/2 of the cheese. (This is where I sprinkle in some cilantro and add a small can of diced green chilies to make it a little spicier.)
4. Fill tortillas with chicken and vegetable mix. Roll to enclose, placing seam side down in a casserole dish.
5. Top enchiladas with tomatillo salsa/enchilada sauce and remaining shredded cheese.
6. Bake at 350-degrees F until the cheese is melted.
7. Garnish with sour cream and diced green onion.

I have stopped buying boxed pancake mix because I have a great recipe from an old homemakers cookbook. This recipe is so easy, and made with stuff I always have around the house anyway. Now I'm sharing with you.

Makes 10-12 pancakes, approx. 5" across

• 2 Cups flour
• 4 tsp baking powder
• 1 tsp salt
• 2 Tbsp. sugar
• 1 egg, well beaten
• 2 Cups milk
• 1/3 Cup oil or melted fat

Mix dry ingredients thoroughly. Combine egg with milk and oil, add to dry ingredients, stirring only until combined. (Not over-mixing is the secret to fluffy pancakes.) Heat griddle on medium heat. Griddle is hot eneough when drops of water sprinkled on it bounce. For each pancake, pour about 1/4 cup batter onto griddle. Cook until edges become dry and bubbles on top burst into craters. Turn and brown the other side.

These are the best pancakes, and healthier for you because they aren't preprocessed.