Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Chicken and Avocado Enchiladas in Creamy Avocado Sauce

Ingredients

• 1 cup chicken broth
• 1 cup salsa verde
• 1/2 cup sour cream (or Greek yogurt)
• 2 avocados
• 1 jalapeno, coarsely chopped (remove seeds for less heat)
• 1 clove garlic
• 1 teaspoon cumin, toasted and ground
• salt and pepper to taste
• 1 handful cilantro
• 1/2 lime, juice
• 4 cups cooked shredded chicken
• 2 avocados, diced
• 2 green onions, sliced
• 2 cups cheddar cheese, shredded
• 2 cups Monterey jack cheese, shredded
• 8 (7 inch) tortillas

Directions

1. Puree the chicken broth, salsa verde, sour cream, avocados, jalapeno, garlic, cumin, salt and pepper, cilantro and lime juice in a blender or food processor.
2. Mix the half of the sauce with the chicken, avocado, green onions and half of the cheese.
3. Coat the bottom of a large baking dish with some of the sauce, wrap the chicken and avocado mixture in the tortillas and place them in the dish.
4. Top the enchiladas with the remaining sauce and cheese and bake in a preheated 350F oven until the cheese has melted and the sides are bubbling, about 15-20 minutes.

Recipe/photo source:Closet Cooking

Easy Chicken and Broccoli

Easy Chicken and Broccoli

 

1lb. boneless skinless chicken breasts, cut into bite-size pieces

3cups  frozen broccoli florets

1can  (10-3/4 oz.) condensed cream of mushroom soup

1cup  plus 2 Tbsp. water

1-1/2 cups  instant white rice, uncooked

1cup  KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA (or just use cheddar)

      

COOK and stir chicken in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. or until evenly browned.     

ADD broccoli, soup and water; stir. Bring to boil.
STIR in rice; sprinkle with cheese. Cover; simmer on low heat 5 min.

 

 Recipe and photo source: Kraft Recipes

Slow Cooker Garlic and Brown Sugar Chicken

Slow Cooker Garlic and Brown Sugar Chicken

 4-6 chicken breasts (or thighs would work great too!)
1 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Rice or noodles, cooked
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (I used frozen chicken, thawed chicken works great too) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
Serve chicken over rice or noodles and top with glaze. Sprinkle red pepper flakes on top if desired.

Recipe and photo source: Six Sisters Suff

Cheesy Chicken Lasagna

Cheesy Chicken Lasagna

2 (12 oz) cans evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated
Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Recipe and photo source: Real Mom Kitchen

Grilled Tomato and Basil Pizza

This is a Cook's Illustrated recipe which means plan on it taking you a while to make. The recipe is lengthy and a little scary but it is SO worth it! This recipe is a must! The spicy garlic oil is fantastic. I think I will use this on all my pizza recipes.

Grilled Tomato and Basil Pizza

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 3 hours

Yield: 4 grilled pizzas

Source: Cook's Illustrated

Dough:

2 Tbsp extra-virgin olive oil

1 cup water, room temperature

2 cups bread flour (11 ounces), plus more for work surface

1 tbsp whole wheat flour (optional)

2 tsp sugar

1 1/4 tsp table salt

1 tsp instant yeast

 

Topping:

1 1/2 lb medium plum tomatoes (5-6), cored, seeded, and cut into 1/2-inch dice

3/4 tsp table salt

6 oz fontina cheese (The fontina is a must! If you have to use Mozzarella make sure it is freshly grated)

1 1/2 oz Parmesan cheese, finely grated (about 3/4 cup)

1/2 cup chopped fresh basil

sea salt or kosher salt

 

Spicy garlic oil:

1/3 cup extra virgin olive oil

4 medium garlic cloves, minced or pressed through a garlic press (about 4 tsp)

1/2 tsp red pepper flakes

Instructions

1. FOR THE SPICY GARLIC OIL: Cook olive oil, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until the garlic begins to sizzle 2 to 3 minutes. Transfer to a small bowl.
2. FOR THE CRUST: Combine oil and water in liquid measuring cup. In food processor fitted with plastic dough blade or metal blade, process bread flour, whole wheat flour, sugar, salt, and yeast until combined, about 5 seconds. With machine running, slowly add liquid through feed tube; continue to process until dough forms tacky, elastic ball that clears sides of work bowl, about 1 1/2 minutes. If dough ball does not form, add more flour 1 tablespoon at a time and process until dough ball forms. Spray medium bowl lightly with nonstick cooking spray or rub lightly with oil. Transfer dough to bowl and press down to flatten surface; cover tightly with plastic wrap and set in draft-free spot until doubled in volume, 1 1/2 to 2 hours.
3. When dough has doubled, press down gently to deflate; turn dough out onto work surface and divide into 4 equal-sized pieces. With cupped palm, form each piece into smooth, tight ball. Set dough balls on well-floured work surface. Press dough rounds with hand to flatten; cover loosely with plastic wrap and let rest about 15 minutes.
4. FOR THE TOPPING: Meanwhile, toss tomatoes and table salt in medium bowl; transfer to colander and drain 30 minutes (wipe out and reserve bowl). Shake colander to drain off excess liquid; transfer tomatoes to now-empty bowl and set aside. Combine cheeses in second medium bowl and set aside.
5. Gently stretch dough rounds into disks about 1/2 inch thick and 5 to 6 inches in diameter. Working one piece at a time and keeping the rest covered, roll out each disk to 1/8-inch thickness, 9 to 10 inches in diameter, on well-floured sheet of parchment paper, dusting with additional flour as needed to prevent sticking. (If dough shrinks when rolled out, cover with plastic wrap and let rest until relaxed, 10 to 15 minutes.) Dust surface of rolled dough with flour and set aside. Repeat with remaining dough, stacking sheets of rolled dough on top of each other (with parchment in between) and covering stack with plastic wrap; set aside until grill is ready.
6. TO GRILL (Charcoal grill): Ignite 6 quarts (1 large chimney) hardwood charcoal or briquettes in chimney starter and burn until fully ignited, 15 to 20 minutes. Empty coals into grill and spread into even layer over three-quarters of grill, leaving one quadrant free of coals. Position cooking grate over coals and heat until grill is medium-hot, about 5 minutes (you can hold your hand 5 inches above grill grate for 4 seconds); scrape grate clean with grill brush.                                                                  For a gas grill: Light all burners and turn to high heat. Close lid and let it sit for 15 minutes. Scrape cooking grate with a clean grill brush.
7. Lightly flour pizza peel; invert 1 dough round onto peel, gently stretching it as needed to retain shape (do not stretch dough too thin; thin spots will burn quickly). Peel off and discard parchment; carefully slide round onto hot side of grill. Immediately repeat with another dough round. Cook until tops are covered with bubbles (pierce larger bubbles with paring knife) and bottoms are grill marked and charred in spots, 1 to 2 minutes; while rounds cook, check undersides and slide to cool area of grill if browning too quickly. Transfer crusts to cutting board browned sides up. Repeat with 2 remaining dough rounds.
8. Brush 2 crusts generously with Spicy Garlic Oil; top each evenly with one-quarter of cheese mixture and one-quarter of tomatoes. Return pizzas to grill and cover grill with lid; cook until bottoms are well browned and cheese is melted, 2 to 4 minutes, checking bottoms frequently to prevent burning. Transfer pizzas to cutting board; repeat with remaining 2 crusts. Sprinkle pizzas with basil and coarse salt to taste; cut into wedges and serve immediately.

Photo source: Dishing The Divine

Copycat Cafe Rio's Chicken Tortilla Soup

This soup is really good. I don't think any copy cat recipe is ever as good as the real thing but this one is really good! You definitely don't want to take any short cuts here. Make the pico de gallo, it is wonderful!

Cafe Rio's Chicken Tortilla Soup

• 1 onion, diced
• 1 Tbsp. vegetable oil
• 1/2 tsp cumin
• a dash (or two) cayenne
• 1/2 tsp. chili powder
• 5 c. chicken broth
• 3 Tbsp. fresh cilantro, finely chopped
• juice of 1/2 lime
• pepper, to taste
• 1 can pinto beans, drained and rinsed
• 2-3 boneless, skinless chicken breasts
• 2 Tbsp. taco seasoning
• 1 Tbsp. paprika
• vegetable oil (to taste)
• pico de gallo (click HERE)
• 2-3 avocados, diced
• 2 c. pepper jack cheese
• tortilla strips (Click HERE)
• cilantro (for garnish)
• lime wedges (for garnish)

Instructions

• In a small skillet, saute onion in 1 Tbsp. oil until onions become slightly soft. Stir in cumin, cayenne, and chili powder and saute an additional minute or two.
• Transfer seasoned onions to a small crock pot (or medium-sized saucepan). Add chicken broth, cliantro, lime juice, pepper and pinto beans to onions and simmer on low-heat for at least 2-3 hours.
• In the meantime (when you are close to serving), combine taco seasoning and paprika. Brush chicken with oil and rub with taco seasoning/paprika mixture. Grill chicken over medium-heat until cooked through (try to turn only once during the grilling process). Remove from grill and shred.
• In individual bowls layer chicken, about 1/3 c. pico de gallo, 1/3 c. diced avocado, and 1/3 c. pepper jack cheese. Ladle about 1 cup of chicken broth directly over the layers. Top with tortilla strips and garnish with cilantro and lime wedges.

Recipe and photo source: Favorite Family Recipes (This is a great website for recipes)

Chicken Enchiladas with Green Sauce

Chicken Enchiladas with Green Sauce

Yields 1 Dozen

Ingredients:

3 boneless, skinless chicken breast halves

1 (14.5 oz) can chicken broth

12 corn tortillas (I prefer Guerrero Brand)

1 recipe Green Enchilada Sauce, recipe follows

3 cups shredded Monterrey Jack cheese (about 12 oz.)

Sour cream, for serving

Directions:

Place chicken in a slow cooker, pour chicken broth over chicken. Cover with lid and cook on low 6 hours. Once chicken is fully cooked, shred and set aside. Preheat oven to 350 degrees. Preheat a non-stick griddle over medium heat. Cook corn tortillas on preheat griddle about 20 seconds per side or until slightly flimsy (I can't think of a better word =). Immediately stack tortillas on a plate after being warmed and cover with a pan lid (this seals in the moisture and helps them become flexible without cracking). To prepare enchiladas, place about 1/4 cup shredded chicken in the center of tortilla, cover with 1 tablespoon enchilada sauce followed by 2 tablespoons shredded Monterrey Jack cheese. Roll tortilla and place seamed side down in a 13" x 9" baking dish. Repeat this step with remaining tortillas, arranging enchiladas side by side in dish. Cover top of each rolled enchilada with 2 tablespoons enchilada sauce. Cover enchiladas with remaining cheese. Bake in preheated oven for 14 -16 minutes until cheese is bubbling and enchiladas are heated through. Serve with sour cream.

Green Enchilada Sauce

Ingredients:

1 cup chicken broth

5 medium tomatillos (husked and rinsed)

1 (7 oz.) can diced green chilis, undrained

3 Tbsp yellow onion

1 green onion

1 clove garlic

3 Tbsp cilantro

1/2 Poblano pepper

1/2 lime juiced

2 tsp sugar

1/2 tsp cumin

Salt and pepper to taste

Directions:

Combine all ingredients in a blender, blend for a minute or two until everything is very well blended. Pour sauce into a medium non-reactive saucepan and bring just to a boil over medium high heat. Reduce heat and simmer 20 minutes, until sauce thickens.

Recipe and photo source: Cooking Classy

Chicken Breasts stuffed with goat cheese and sundried tomatoes

This is so incredibly good and easy to prepare.

Chicken Breasts Stuffed w/ Goat Cheese & Sundried Tomatoes

Yield: 4 servings

Prep Time: 30 min

Cook Time: 35 min

 

CHICKEN:
4 boneless, skinless chicken breasts
1/2 cup goat cheese
4 Tablespoons sun-dried tomatoes, packed in oil
2 Tablespoons pine nuts
2 green onions, thinly sliced
3 basil leaves, cut into thin strips
salt & pepper, to taste
1 large egg, beaten
1/2 cup dried breadcrumbs
2 Tablespoons unsalted butter, melted

SAUCE:
3 Tablespoons butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken broth
4 Tablespoons chilled unsalted butter, cut into 4 pieces
salt & pepper, to taste

Directions:

1. Preheat oven to 350 degrees F. Pound chicken between sheets of waxed paper using a flat meat mallet- you want to even out the thickness and thin them out a bit. Pat chicken dry.
2. Combine cheese, tomatoes, pine nuts, onions and basil in a small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken breast. Tuck ends in. Roll chicken up tightly. Secure with toothpicks. Dip chicken in egg, and then roll in breadcrumbs.
3. Place chicken in 8-inch square baking dish. Pour 2 Tablespoons melted butter over the breasts. Bake until cooked through, about 20 minutes.
4. While chicken is baking, melt 3 Tablespoons butter in large skillet over medium heat. Add mushrooms and sauté until tender (about 6 minutes). Add wine and boil for 3 minutes. Add chicken broth and boil until liquid is reduced by half, about 5 minutes. Remove from heat and swirl in 4 Tablespoons of butter 1 piece at a time. Season with salt and pepper.
5. Remove toothpicks from chicken. Cut chicken rolls into 1/2-inch thick rounds and serve immediately with sauce drizzled on top.

Tips:

*The chicken-rolling portion of the recipe may be prepared a few hours ahead of time and refrigerated.

Recipe and photo source: RecipeGirl.com

Spaghetti and Meatballs

I have been making a lot of things from the Our Best Bites cookbook lately so you will see most of my dishes will be referencing their creations.


Spaghetti and Meatballs

Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt

Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a broiler pan and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use).

Sauce
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)

Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency

Serve over hot spaghetti.

FREEZER MEAL INSTRUCTIONS:
Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.

Recipe and photo source: Our Best Bites

Poppy seed Chicken

Poppy seed Chicken

4 boneless, skinless chicken breasts
1 c. sour cream
2 Tbsp. lemon juice
1 roll Ritz crackers, crushed
1/4 c. butter, melted
1 Tbsp. poppy seeds

Combine sour cream and lemon juice in a large bowl. Add the chicken breasts and stir until all pieces are coated with sour cream. Cover and refrigerate for at least 4 hours.

Preheat oven to 375. In a shallow dish, combine crackers, melted butter and poppy seeds. Remove chicken from sour cream mixture and dip into cracker mixture, coating well. Place in a greased 9x13 inch baking dish. Bake for 30-40 minutes or until chicken is cooked through.

Italian Chicken and Potatoes

Crock Pot Italian Chicken and Potatoes

2 boneless, skinless chicken breasts
1/2 c. Italian salad dressing (not the seasoning packet)
1 tsp. Italian seasoning
1/2 c. Parmesan Cheese
4 potatoes, peeled and cut into 1/2 inch pieces
Mini or chopped carrots (optional)

Place chicken in bottom of Crock Pot. Sprinkle with half of the Italian dressing, seasoning and cheese. Place the potatoes on top of chicken. Sprinkle remaining dressing, seasoning and cheese on top of potatoes. You can also add a few carrots if you desire. Cook on low for 6-8 hours.

*The first time I made this with carrots, the carrots didn't cook all the way so the next time I steamed the carrots for about 2 minutes before putting them in the crock pot.

English Muffin Pizza

This is not a new recipe but I thought I would put it out there for you anyway. It is such a great recipe for kids to do. My son had so much fun making these. Super easy and really quick.

English Muffin Pizza

English muffins (I used sourdough)
Pizza Sauce or use store bought
Mozzarella or Monterey Jack cheese
Grated Parmesan cheese
Toppings (pepperoni, salami, etc.)

Carefully split muffins in half and place on a cookie sheet so they are not touching each other. Spread 1-2 Tablespoons of sauce evenly on each muffin. Sprinkle with Mozzarella or Monterey Jack cheese. Add toppings and sprinkle with Parmesan cheese. (I like to sprinkle a little oregano on top). Bake at 400 for about 15 minutes. Let cool before eating.

Honey Pecan Chicken

This is so simple and so good! The recipe is for 2 servings so adjust accordingly.

Honey Pecan Chicken
 
2 boneless skinless chicken breast halves (6 ounces each) 
1/4 teaspoon salt 
1/8 teaspoon pepper 
1/8 to 1/4 teaspoon cayenne pepper 
1 tablespoon butter 
1/4 teaspoon minced garlic 
3 tablespoons honey 
2 tablespoons finely chopped pecans 

Flatten chicken to 1/2-in. thickness. Sprinkle with salt, pepper and cayenne. In a large nonstick skillet, brown chicken in butter; add garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side or until juices run clear. Drizzle honey over chicken; sprinkle with pecans. Cover and cook for 2-3 minutes or until heated through. Yield: 2 servings. 15 25

Nutritional Analysis: 1 serving equals 382 calories, 15 g fat (5 g saturated fat), 109 mg cholesterol, 436 mg sodium, 27 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Recipe and photo source: Taste of Home

Chicken Parmesan Skillet Pot Pie

 

If you don't have a cast iron skillet, you can use any oven safe skillet.

Chicken Parmesan Skillet Pot Pie

28 ounce can crushed tomatoes

1/2 teaspoon Italian Seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups cooked, shredded chicken (I used a rotisserie)
1/4 cup shredded Parmesan cheese
3/4 cup shredded mozzarella cheese
1 refrigerated pie crust, room temperature
1 egg white
1/4 teaspoon Italian seasoning
1 tablespoon shredded Parmesan cheese

1. Preheat oven to 350 degrees F.

2. Pour tomatoes into 9 inch cast iron skillet. Season with Italian seasoning, salt and pepper, stirring to combine. Add chicken and gently stir to incorporate into sauce. Top with Parmesan and mozzarella cheeses.

3. Unroll pie crust and lay over chicken and cheese. I pressed the edges around the skillet, but feel free to tuck it inside the skillet if you desire.

4. Whisk egg white with 1 teaspoon water and brush a light coat over crust. Top evenly with Italian seasoning and Parmesan cheese. Bake for 40 to 45 minutes, until crust is golden brown. Remove and let cool for 10 minutes before serving.

Makes 6 to 8 servings

Recipe and photo source: Picky Palate

Smoky Burger Sliders with Grilled Pineapple and Chipotle Mayonnaise

Smoky Burger Sliders with Grilled Pineapple & Chipotle Mayonnaise

The patties:
1 1/2 lb. ground beef (about 88% lean)
1 chipotle pepper, seeded and minced
2 tsp adobo sauce (from the chipotle pepper can)
1/4 cup chopped fresh cilantro
1 tsp kosher salt
1/2 tsp freshly ground black pepper

The mayonnaise:
1/2 cup mayonnaise
1 chipotle pepper, seeded and minced
1 tsp adobo sauce (from the chipotle pepper can)
2 tsp fresh lime juice

The pineapple:
2 large rings pineapple (preferably fresh)
8 wheat dinner rolls (or other small rolls), split in half crosswise
8 slices queso fresco cheese (sliced from the round)

Preheat the grill to medium-high heat.

The patties:
In a medium bowl, combine ground meat , chipotle pepper, adobo sauce, fresh cilantro, salt, and pepper. Mix well with a wooden spoon or your hands. Divide the meat mixture into 8 equal pieces and form each into patties that are 2 1/2 to 3-inches in diameter. (Can be made ahead. Place on a baking sheet, cover, and chill. Bring the room temperature before grilling.)

The mayonnaise:
In a small bowl, whisk together mayonnaise, chipotle pepper, adobo sauce, and lime juice.

The pineapple:
Place pineapple rings on the grill and cook 2 to 3 minutes per side. Remove from the grill and cut each ring into quarters.

Putting it together:
Place the rolls cut side down on the grill. Remove when the cut side is lightly toasted. Spread a generous amount of chipotle mayonnaise on each roll.

Place the meat patties on the grill and cook, lid closed, 5 minutes per side, or until barely cooked through. I like a little bit of pink inside to ensure optimal juiciness.

In the last minute of cooking, top each patty with a thin slice of queso fresco cheese. Close the lid of the barbecue to melt the cheese.

Remove the patties from the grill and place one patty on the bottom half of each prepared bun. Top each patty with a piece of grilled pineapple and top with the top half of the bun. Serve.Makes 8 sliders.

Recipe and photo source: Cookin Canuck

Microwave Chicken Tortilla Casserole

If you are opposed to eating meals cooked in the microwave, you can also place this in the oven on 400 for about 10 minutes. 

Microwave Chicken Tortilla Casserole

• 2 cooked chicken breasts, shredded or diced (this is about 2 cups)
• 1 cup sour cream
• 2 cup shredded cheddar cheese, divided
• 1 cup french fried onion, divided
• 1 (4 oz) can chopped green chilies
• 1 pkg taco seasoning
• 1 Tbsp dried cilantro or 3 Tbsp fresh
• 2 (10 inch) flour tortillas (the big burrito sized ones)

1. In a large bowl, combine the chicken, sour cream, 1 cup of the cheese, 1/2 cup of fried onions, chopped green chilies, taco seasoning, and chopped cilantro. Mix until well combined combine.
2. Cut up one of the tortilla into 1 inch pieces using a pizza wheel.  Add to the chicken mixture and stir until blended in.
3. Place the  remaining tortilla into a 9 inch pie plate, this will create  the crust for your pie.  Spoon the mixture into the tortilla/crust.
4. Place in microwave and microwave on high for about five minutes. Sprinkle the pie with the remaining cheese followed by the fried onions. Microwave for one minute more, or until cheese is melted. Keep in mind that microwave varies, so cooking time may vary too.  Makes 6 servings.

Recipe and picture source: Real Mom Kitchen

Rena Scarpino's Spaghetti

This is the best spaghetti sauce you will ever eat. I like to make big batches of this and keep it in my freezer for those days I just don't feel like cooking...which is often lately.

Rena Scarpino's Spaghetti

1 lb. pork, cut into small pieces (2-3 chops), or beef chunks can be used
1 large can tomato juice
3 gloves garlic
1 Tbsp. dried parsley
3 dried red peppers (or to taste)
3 bay leaves
1 tsp. salt

Brown meat. Salt and pepper. Add remaining ingredients and simmer 2-3 hours with lid off. The sauce will thicken.  Remove bay leaves and peppers. Correct seasoning. Cook 2 lbs of spaghetti and drain. Mix with 3 oz. Parmesan cheese and 2 Tbsp. butter. Add sauce and let set with the lid on to blend flavors. Serve.

Fantastic Alfredo

This is a tasty meal you can feel good about. No one will ever know there is cauliflower in it.

Fantastic Alfredo

12 oz. pasta (penne or fettuccine work well)
2 Tbsp. trans-fat free soft tub margarine
2 garlic cloves, minced
2 Tbsp. whole wheat flour
1 c. fat free milk
1 c. grated reduced fat white cheddar or part skim mozzarella cheese
1/2 c. cauliflower puree (just cook as usual and puree in a processor or blender)
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 tsp. sweet paprika
1 sprigs fresh basil for garnish (optional)

Cook pasta according to package directions. Reserve 1/2 c. of the cooking water before draining. Drain and set aside.

Heat margarine in a large skillet with deep sides over medium heat. When the margarine foams, add garlic. Cook for 1-2 minutes or until garlic is fragrant but not brown.

Add flour and cook for 4-5 minutes, whisking flour into margarine until smooth paste forms.

Whisk in 1/4 c. of the milk at a time until the milk is absorbed and creamy sauce starts to form. Once all the milk in incorporated, bring the sauce to a slow boil, whisking for 1 additional minute. Stir in cheese, cauliflower puree and Parmesan, mixing until smooth, about 1-2 minutes. Add salt, pepper, paprika and pasta. Toss to coat. Add a little of the reserved pasta water if the mixture is too thick. Top with basil sprigs and serve immediately.

Recipe Source: Jessica Seinfeld author of Deceptively Delicious

Mini Chicken Alfredo

Great for an appetizer or a main dish.
.
Mini Chicken Alfredo
Makes 12 servings of 24 shells

24 dry jumbo pasta shells, (about 6 oz.)
2 Tbsp. olive oil
1 lb. boneless, skinless, chicken breast halves, seasoned with salt and pepper

Sauce:
1 1/2 c. heavy cream
2 cloves garlic, chopped
1 stick unsalted butter (8 Tbsp.)
1 1/2 c. grated Parmesan, divided
2 tsp. black pepper
4 Tbsp. chopped fresh parsley, divided

Preheat broiler with rack 5 inches from element. Spray two 24-cup mini muffin tins with nonstick spray; set aside. Bring a large post of salted water to a boil.

Cook shells in boiling water until al dente, 12-15 minutes; drain and rinse under cold water.

Heat oil in a skillet over medium heat. Add chicken and saute until cooked through, 8-9 minutes per side; cool slightly, then chop into small pieces.

Warm cream and garlic in a large saucepan over medium-low heat until steaming. Whisk in butter until melted. Add 1 c. Parmesan, 2 tsp. pepper, and 2 Tbsp. parsley. Increase heat to medium-high and simmer until reduced to 1 cup, about 10 minutes. Stir in chicken and remove from heat.

Fill each shell with 1 heaping Tbsp. chicken mixture. Stagger filled shells, open ends up, in every other muffin tin well to prevent them from sticking to each other. Sprinkle shells with remaining 1/2 c. Parmesan.

Broil shells until sauce bubbles and Parmesan melts and is golden, about 2 minutes. Garnish shells with remaining 2 Tbsp. parsley.

*If you would like a reduced fat Alfredo Sauce use this. I make it all the time and love it!

Swiss Mushroom Chicken

I apologize for the picture but I was in a hurry. If you are opposed to mushrooms, just leave them out and it still tastes great!

Swiss Mushroom Chicken

4 boneless, skinless chicken breasts
1 egg, lightly beaten
1 c. crushed Ritz crackers (about 25 crackers)
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter, divided
4 slices ham or salami
4 slices Swiss cheese

Flatten chicken to 1/4 inch thickness. Place egg in a shallow bowl. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg, then in crumbs, set aside.

In a large ovenproof skillet, saute mushrooms in 1 tablespoon butter until tender; remove and set aside. In the same skillet, melt remaining butter. Add chicken; cook over medium heat for 3-4 minutes each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4 inches from heat for 1-2 minutes or until cheese is melted. Yield: 4 servings.

*if you do not have an ovenproof skillet, just remove the chicken from the skillet and put in a 9x13 inch glass dish sprayed with cooking spray before you place them in the oven.