Chicken Enchiladas

Filling:

3 cups cooked shredded chicken (I usually cook it with some reduced-sodium chicken broth, dried onions and a clove of garlic, minced).
3/4 cup green enchilada sauce
1/2 cup Mexican cheese blend, shredded
1 tablespoon chopped fresh cilantro
1/4 cup chopped green onions

10-12 flour tortilla (6-inch)
1 1/2 cups Mexican cheese blend
1 cup green enchilada sauce, divided in half
1 jar (16 oz) creamy Alfredo sauce
1/2 cup milk

Garnishes:

Chopped fresh cilantro
Extra green enchilada sauce
Sour cream
Chopped avocado
Shredded lettuce

Mix the filling ingredients and set aside.

Spray a 13 x 9 x 2-inch baking pan with nonstick cooking spray. Pour 1/2 cup green salsa verde into the bottom of the pan and spread evenly. Distribute the chicken filling into all the flour tortillas, roll up and place seam-side down in the baking pan.

Mix the Alfredo sauce with the milk and pour on top of the enchiladas. Drizzle with the remaining 1/2 cup green enchilada sauce. Sprinkle with the Mexican cheese blend.

Bake in a preheated 350 F oven for 35 minutes or a little more until lightly brown on top.


Makes 8-10 servings

Banana-Chocolate Smoothie

2 bananas, peeled, sliced and frozen
2 cups low-fat milk
1 teaspoon vanilla
1 small box sugar-free chocolate pudding
2 cups crushed ice or ice cubes

Put the milk in a blender. Add the pudding mix and blend well. Place the banana slices in the blender and blend well until very smooth and creamy. Stir in the vanilla and ice and crush the ice and blend again.

Makes 2 servings

Asian Chicken Pasta Salad

www.nobiggie.net

1 box bow tie pasta
4 chicken breasts, cooked and shredded or all of the breast meat of a rotisserie chicken
1/4 cup green onions (sliced and diced into oblivion)
1/2 cup sliced almonds, toasted
1 bag spinach, stems removed
1 small bag pea pods
1 can mandarin oranges, drained

Dressing (double this into two batches)

1/4 cup sesame seeds, toasted
1/3 cup soy sauce
1/3 cup red wine vinegar
1/3 cup vegetable oil (sesame oil works great here, too)
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Cook the pasta al dente; drain. Mix with the cooked chicken. Marinade the chicken and pasta in the dressing in the fridge overnight.

Toss altogether right before serving with the round two of the dressing.

Corn Chili

1 lb ground beef
2/3 cup chopped yellow onion
2/3 cup green bell pepper, seeded and chopped
2 garlic loves, minced
1 can (6 oz) tomato paste
1 can (6 oz) water
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (15 oz) light red kidney beans, undrained
2 cups frozen whole kernel corn
1/4 teaspoon each basil, oregano and thyme
1/2 cup low-sodium beef broth
1/4 teaspoon each salt and ground black pepper
2-3 teaspoons Chili Seasoning Mix (See Condiment section on this blog) or
2-3 teaspoons chili powder and add 1/2 teaspoon ground cumin

Toppings:

Grated Cheddar cheese
Chopped yellow or green onions
Sour cream
Snipped fresh cilantro
Tortilla chips

Cook the ground beef at medium temperature until it is no longer pink and has released water and fat. Drain really well. Add the onion, green pepper, garlic, 1/4 teaspoon each salt and pepper. Cook until the vegetables are tender, about 4 minutes at low temperature.

Add the remaining ingredients but toppings. Transfer the mixture to a 4 quart slow-cooker and cook on Low for 3-4 hours.

Serve over rice if desired or just plain with the toppings.

Makes 6-8 servings

Batido Tropical

I came up with this combination one day that was completely out of frozen mixed berries.

1 ripe mango, peeled, chopped and frozen
1/2 peach, unpeeled, cut in chunks and frozen
1/2 banana, peeled, cut into thick slices and frozen
1/2 apple, unpeeled, cut into pieces and frozen
3/4 cup orange juice
3/4 cup low-fat milk
1/4 cup vanilla yogurt
Honey to taste

Place all the ingredients in a blender. Blend until smooth.

Makes 2 servings

Broccoli Cheese Soup

Taste of Home, Mom's Best, Made Easy Cookbook

www.tasteofhome.com

1 cup thinly sliced carrots
2 tablespoons plus 1 cup water, divided
1 package (16 oz) frozen broccoli florets, thawed
2 1/2 cups milk
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 oz)shredded Cheddar cheese

In a 2 qt microwave-safe dish, combine carrots and 2 tablespoons water. Cover and microwave on HIGH for 2 minutes; stir. Cover and cook 2 minutes longer or until tender. Add broccoli. Cover and microwave for 2 minutes; stir. Cover and cook for 1 to 1 1/2 minutes longer or until vegetables are tender. Stir in milk.

In a small bowl, combine the flour, bouillon, salt and pepper; stir in remaining water until smooth. Stir in broccoli mixture. Cover and microwave on HIGH foe 6-7 minutes until mixture is boiling and thickened; stirring every minute. Stir in cheese until melted.

Yield: 4-5 servings

Note: I would add some dried onions at the beginning or chopped green onions at the end of the cooking time.
Sprinkle with Cheddar cheese if desired.

Martha Stewart's Cinnamon-Spiced Mexican Horchata

Martha Stewart Living 2011

www.marthastewart.com

4 cups milk (use whatever fat content you like best)
1 can (14 oz) sweetened condensed milk
1/3 cup rice flour
2 teaspoons vanilla extract
1 cinnamon stick
1/2 teaspoon ground cinnamon
Optional: 1/2 cup dark rum

Bring milk and cinnamon stick to a simmer over medium heat. Remove from heat, and transfer to a pitcher or bowl. Mix in sweetened condensed mil, vanilla, rice and cinnamon. Chill until cold (a good 2 hours should do it).

Strain mixture with a sieve and add in rum if using. Pour over ice and garnish with a cinnamon stick or a little sprinkle of cinnamon. Enjoy!

Serves 4

My additional ingredient:

After watching a video where Rick Bayless make horchata with rice and whole almonds at the Martha Stewart show, I use almond flour and rice flour in equal parts until I get 1/3 cup total.