If you surf the food blogs, this one is going around. But it is dang tasty. Enjoy!
1/3 cup honey 1/4 cup lime juice (about 2 large limes) 1 teaspoon chili powder 2 teaspoons cumin 2 large cloves of garlic, ﬁnely minced or 1/2 teaspoon garlic powder 1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded 12 corn tortillas 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups) 1 14-oz can of green enchilada sauce (mild or medium, to your taste) 1/2 to 3/4 cup of heavy cream nonstick cooking spray 1 Tablespoon of chopped cilantro, to garnish
Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.
Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.
Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.
Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.
Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.
This is the creamiest tuna casserole I've ever had. The celery adds a little crunch that is nice too.
6 oz medium egg noodles 6.5 oz canned tuna drained 1/2 c mayo 1 c celery finely chopped 1/3 c onion finely chopped 10 1/2 oz can cream of chicken 1/2 c milk 1 c cheese (whatever kind you like) Optional: 1/2 c slivered almonds
Cook noodles according to package directions. Add all other ingredients to drained noodles and stir to combine. You can heat through and serve from stove top, or bake at 425 degrees for 20 minutes.
2 T vegetable oil 1 thick slice ham 8oz 1 bunch scallions, white and green parts separated 2 garlic cloves minced 2 t finely grated peeled fresh ginger 1 1/4 c cooked white rice 2 T rice vinegar 2 T soy sauce 4 large eggs
Heat 1 T oil over med-hi. Add ham, scallion whites, garlic and ginger. Season with salt and pepper. Cook stirring frequently until beginning to brown. Add rice, scallion greens, vinegar, and soy. Cook stirring until heated through 2 -4 minutes. Divide rice among 4 serving bowls. Wipe out skillet with a paper towel. Heat 1 T oil over medium. Gently crack eggs and cook until whites are set 2 -4 minutes. Top each bowl of rice with a fried egg.
Optional: If you prefer scrambled eggs, scramble the eggs first before you put in the ham, scallions, garlic and ginger.
2-3 cooked and shredded chicken breasts 1 package cream cheese (I use the 1/3 less fat kind) 1-2 carrots chopped very fine 1/2 onion chopped 1-2 celery sticks chopped 1 T olive oil 1 t paprika 1 t garlic powder 2 t parsley 1/2 t thyme salt and pepper to taste 2-3 packages reduced fat crescent rolls
1/4 c butter 1/2 c bread crumbs 1/4 c shaky Parmesan cheese
Chop all veggies very finely. (I like to use my handy chopper). Cook veggies in tablespoon of olive oil until crisp-tender. Mix chicken, cream cheese, spices, and cooked veggie together. Scoop tablespoon amount of chicken mixture onto the widest part of the triangular crescent roll. Fold longest side over all and then pinch the sides together to seal the filling in completely, or at least try to cover the filling as best as possible. Turn the roll over so the smooth side is up and all the corners are now on the bottom. Brush with melted butter and roll in bread crumbs and Parmesan. This is easy to double or triple if you are serving the masses!
Bake at 350 for 15-20 minutes.
TIP!!! Use you kitchen aid mixer to shred the chicken for you. Using the paddle attachment, just throw all ingredients in there, whole chicken breasts and all, and your kitchen aid will shred it beautifully. It really works!
2 medium sized zuchinni 2 T oil 1 Lb ground turkey 1 large onion 1 t salt 1 can diced tomatoes 1 can tomato sauce 1 T worchestershire 2 t italian seasoning 2 t sugar 1 1/4 c low fat milk 1 3/4 c water 1 c polenta (corn meal) 1 c mozeralla cheese
Dice zuchinni. In nonstick skillet over med-hi heat, in 1 T oil cook zuchinni until browned and tender. Set aside In same skillet with 1 T oil brown turkey, onion, and 1 t salt until turkey is cooked through and onion is tender. Stir in stewed tomatoes, tomato sauce, and 1/2 c water into turkey mixture. Heat to boiling then reduce heat and simmer 5 minutes to blend flavors. Remove from heat and stir in zuchinni. Preheat oven to 450. In 3 quart saucepan over high heat, heat milk, 3/4 t salt, and water to boiling. With wire whisk or fork, gradually stir in cornmeal, stirring constantly to prevent lumping. Reduce heat to low, simmer 10 minutes, stirring regularly, until polenta is very thick.
Spray 9x13 pan with cooking spray and pour turkey mixture into bottom of pan. Spread polenta over turkey then top with cheese. Bake uncovered 20 minutes until cheese on top is lightly browned.
1 c warm water 2 1/4 t yeast (1 packet) 1/4 c olive oil (regular or flavored) 3 c flour 1 t salt 1 t sugar
Dash of Italian seasoning dissolve yeast in water. In another bowl combine all other ingredients, add yeast and mix. Spread in 9x9 pan coated with cooking spray or butter. Cover and let rise one hour. Brush dough with olive oil and toppings if desired.
Bake at 400 degrees 10-12 min Optional: Serve with balsamic vinegar and oil
1 T instant yeast 2 1/2 c hot water 1/3 c oil 1/3 c honey or raw sugar 1 T salt 6-7 c whole wheat flour
Combine all ingredients. Knead for 10 minutes (I let my kitchenaid do the work). Form into loaves. Place in prepared bread pans, cover loosely with plastic wrap or a towel and let rise until double in size. Bake at 350 degrees for 40-45 minutes. If you have an instant read thermomiter 205-210 degrees your bread is done.
Note: I have also made this recipe using half wheat half white flour and it turned out excellent.