Lisa’s Luscious Licks: Healthy dishes with an occasional indulgence on the side

I was recently in NY visiting my family and my mom and I started talking about how she should start blogging her recipes. She has some killer ones, man. So delicious. But now she’s eating healthy and is finding healthy foods that still taste good. So I convinced her to be a guest blogger on here. Although I will be the one to actually post them since she doesn’t know how to blog and doesn’t really have a desire to figure it all out :). So this will be blog post number one from my new guest poster, my mom!

“Strawberry season is just winding down here, so I thought this would be a good recipe to start with.  Strawberries and lime make the perfect pair–kind of like the large museum guard girl and the caveman in “Night at Museum: Secret of the Tomb”. :)”

Strawberry-Lime Freezer Jam

  • Servings: 3 half pints
  • Difficulty: easy
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  • 2 cups crushed, fresh strawberries
  • 4 cups sugar
  • ½ tsp. Grated lime peel
  • 2 T. lime juice
  • 3 oz. liquid pectin


  1. Wash, drain, hull and crush berries; add sugar and lime peel, mixing thoroughly.
  2. Let mixture stand at room temperature ten minutes.
  3. Combine lime juice with liquid pectin; stir into fruit mixture.  Continue stirring for 3 minutes.
  4. Pour into clean containers; cover with tight-fitting lids.  Let stand at room temperature 24 hours.
  5. Freeze.

*If jam does not set, refrigerate until it does.

**Fresh peaches or raspberries may be substituted for strawberries.  Remove skins before crushing fruit.


Smoky, smothered Mexican goodness.

I made these for Michaela, wrote down the recipe and then couldn’t find it.  She was devastated when I told her I could not find it, like some of the light just left the world… just kidding, but they are really good!

Smoky Chipotle Chicken Enchiladas

  • Servings: 4
  • Difficulty: easy
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  • 6-8 Flour tortillas
  • 1/2 small onion, diced
  • 1-2 tsp. olive oil
  • 1 can red enchilada sauce
  • 1/2 c. sour cream
  • 1/2 c. milk
  • 1 chipotle chili from can, diced
  • 2 c. shredded or chopped chicken
  • 1/4 c. finely diced cilantro
  • 1 chipotle chili from can, diced
  • 1/2 c. softened cream cheese
  • 1/2 c. shredded mozzarella
  • 1/2 c. shredded cheddar


  1. Preheat your oven to 350 F.
  2. In a saucepan, sauté the onion in the olive oil until translucent.
  3. Mix in the enchilada sauce, sour cream, milk, and first chipotle pepper, let heat on low.
  4. Except for the cheddar cheese, mix the remaining ingredients in a bowl.
  5. Add 1/3 of the sauce from the pan to the bowl.  Mix well.
  6. In an 8×8 in. baking dish, pour in enough sauce to cover the bottom.
  7. Roll chicken filling from bowl into tortillas.  Place them in the pan as you go, packing them together.
  8. Pour the remainder of the sauce on top.
  9. Sprinkle the cheddar cheese on top.
  10. Cover with foil and bake at 350 F for 20 minutes.
  11. Remove the foil and cook for an additional 5 minutes.