Cheese Sauce for Baked Potatoes

Essential Mormon Cookbook

This cheese sauce is great on baked potatoes. I added some salt to the potatoes when I opened them and some ground black pepper on top of the cheese sauce for more flavor.

Mix:

1/4 cup sour cream
1/2 cup Cheddar cheese, grated
2 tablespoons butter
1 tablespoon chopped green onions or chives

Warm up the cheese mix before serving 350 F 5-10 minutes.

Baked Potatoes:

2 large baked potatoes
Softened butter or oil

Rub oil or butter onto the potato skins. Place on baking sheet.

Bake in a preheated oven at 350 F for 1 1/2 hours or until done.

Makes 2 servings

Slow-Cooker Chicken Tortilla Soup

Baked by Rachel

www.bakedbyrachel.com

I loved this recipe. I also added chopped fresh cilantro and lime wedges.

1 lb chicken breast, trimmed
15 oz can sweet kernel corn, drained
15 oz can diced tomatoes, drained
5 cups chicken stock
3/4 cup onion, chopped
3/4 cup green pepper, chopped
1 serrano pepper, minced
2 cloves garlic, minced
1/4 teaspoon chili powder
1 1/2 teaspoon salt divided
1 teaspoon ground pepper, divided

Monterey Jack cheese
Seasoned tortilla strips

To your slow-cooker add first 9 ingredients plus 1 teaspoon salt and 3/4 teaspoon pepper. Cook on HIGH for 4 hours or LOW for 8 hrs.

Prior to serving, remove the chicken breast. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return shredded seasoned chicken to slow-cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing label containers well with name and date.

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