Monday, September 15, 2008

Easy Cheesy Bread

2 "Papa Pita" - Pita Wraps (you can buy a pack of 10 for $1.99 at Costco - Scott loves making "personal" pizzas with these)
2 cups mozzarella cheese, grated
Italian Seasoning
Onion Powder
Garlic Salt

Preheat over to 450* F. Thickly spread softened butter over each pita. Sprinkle with italian seasoning, onion powder and garlic salt to taste. Evenly spread 1 cup of cheese on each pita. Sprinkle a little more italian season over cheese. Bake in oven for 10 min., or until cheese is bubbly. Serve with marinara dipping sauce. Serves 2.

*I've made other slow cooker meals, but these have been the best. There are a whole bunch of easier slow cooker recipes that look pretty good at the website:

Darcey Pett

Slow Cooker Hearty Beef Chili

1-1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained, rinsed
1 can (15 oz.) light red kidney beans, drained, rinsed
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 can (16 oz.) no-salt added tomato sauce
2 Tbsp. chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup KRAFT Mexican Style Shredded Four Cheese

BROWN meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid. COOK on LOW for 5 to 6 hours (or on HIGH for 3 to 4 hours). STIR just before serving. Serve topped with the cheese. (from

Darcey Pett

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian dresing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs chicken breast

Combine all ingredients in crock pot and cook on high for 4 hours (low for 8 hours). Shred chicken, then cook for additional hour.

Darcey Pett

Cafe Rio Pork

3-5 lbs of pork (boneless and lean)
1 cup brown sugar
1 cup of salsa
1-2 cups of Coke

Put all ingredients in a crock pot and cook on low for 8 hours or on high for 4 hours. It's heavenly with black beans, cheese and rice with the Tortilla Land tortillas from Costco (thanks Cody and Beth!).

Darcey Pett

Maple Syrup

2 c. granulated sugar
1 c. water
1/2 tsp. maple extract
1/4 c. packed brown sugar
1/4 c. light corn syrup

1. Combine all ingredients except maple extract in a small saucepan.
2. Cook, stirring, over med-high heat until syrup comes to a full boil.
3. Remove from heat.
4. Add maple extract and stir. Serve hot.

Whole Wheat Pancakes

2 c. milk
1 1/2 c. whole wheat kernels
6 egg whties
2 Tbsp. sugar
1/2 tsp. salt
1/4 c. oil
2 tsp. baking soda
4 tsp. baking powder

1. Place milk and wheat in blender.
2. Put on lid and blend 4 minutes.
3. Add remaining ingredients and blend until thoroughly mixed.
4. Cook pancakes on electric skillet set at 350* until small bubbles form and edges start to look dry. Turn and cook until done.

*Taken from HFL 110 class

Sunday, September 14, 2008

Chocolate Chip Bran Muffins

(Batter will keep for 6 weeks refrigerated. Amazing, I know.)

1. Boil 2 C. water and remove from heat.
2. Add 5 tsp baking soda and cool.
3. Cream together in separate bowl:1 C. shortening and 2 C. sugar
4. Add 4 eggs and mix well
5. Add 4 C. All Bran cereal, 2 C. Bran Flakes cereal, 1 tsp. salt
6. Add 1 quart buttermilk, 5 C. flour, soda water, chocolate chips
7. Spoon batter into muffin tins
8.Bake @ 350 for 20 minutes

Makes a TON of muffins

Jackie Shafer

Orange Rolls

1/3 c. melted butter
1/2 c. sugar
1 orange rind, grated

Mix all ingredients


2 tsp. yeast
1/4 c. warm water
3 eggs, well-beaten
1/2 c. shortening
1/2 c. sugar
1 c. warm water
4 1/2 c. flour
2 tsp. salt

Soften yeast in the 1/4 c. warm water. In a large bowl, combine eggs, shortening, sugar, 1 c. warm water, 2 1/2 c. of the flour, salt, and softened yeast. Beat until smooth. Add remaining flour; blend well. Cover and allow to rise until double. Punch down and refrigerate overnight. 3 hours before baking, divide dough in halth. Roll each half into a rectangle 1/2 inch thick. Sprea orange mixture evenly over dough. Roll up jelly roll style and cut into 1-inch slices.

Option 1: Place into greased muffin tins (each 1-inch slice in one muffin cup). Let rise. Bake at 400* for 12-15 minutes. This method is great for sweet dinner rolls.
Option 2: Place on greased cookie sheets with the edges touching. Let rise. Bake at 400* for 12-15 minutes (like cinnamon rolls). Top with icing.

Megan Hambly


1 1/2 lbs. ground beef
24 oz. jar spaghetti sauce
1 egg
1 lb. ricotta cheese
1 lb. cottage cheese
2 tsp. dried basil
2 tsp. dried oregano
9 lasagna noodles
4 c. (1 lb.) grated mozzarella cheese
1/4 c. water
Grated Parmesean Cheese

Preheat oven to 400*F.

Brown ground beef, drain fat. Stir spaghetti sauce into beef. In a large bowl, mix egg, ricotta, cottage cheese, basil, and oregano. Place 3 lasagna noodles in bottowm of 13x9x2-in. pan. Spread 1/3 of meat mixture over noodles. Spread 1/2 of cheese mixture over meat. Sprinkle with mozzarella. Place 3 noodles on top and repeat above steps. Add remaining 3 noodles on top and cover with remaining meat and mozzarella. Pour 1/4 c. water around edges of pan and cover with foil.

Bake 1 hour or until noodles are tender. Sprinkle with grated Parmesean cheese.

*This lasagna is great--it is faster than most lasagna because you don't have to cook the noodles first.

Megan Hambly

Swiss Cheese Chicken

5 chicken breasts, cut in half
Swiss cheese (1 piece for each chicken breast) (You can just ask the deli for about 10 pieces of chicken)
1 large can cream of chicken (or two small cans) (I usually buy the "family size" can)
1 c. milk
Bread crumbs

Butter casserole pan. Put chicken in the pan. Put one piece of cheese on each piece of chicken. In a separate bowl, mix cream of chicken and milk. Pour mixture over top of chicken. Sprinkle with bread crumbs. Cut small pieces of butter and put them over the top of the casserole. Cover with foil.

Bake at 350* for 45 minutes. Take foil off for last 15 minutes.

This recipe is so delicious and super easy. It is really good to serve it over rice. The recipe can be halved, but we usually make the whole thing because it saves well as leftovers. We are having it for dinner today :)

Megan Hambly

Recipe ideas from Melanie Monson

Here are some great websites to browse if you are looking for new recipes to try. You can search for anything. Check out the seasonal recipes!

Kid's Favorite Chocolate Chip Muffins


1 1/2 c. all-purpose flour
1 1/2 c. whole-wheat flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
4 large eggs, slightly beaten
2 c. sugar
1 can 100% pumpkin (15 oz.)
1 c. vegetable oil
2 c. chocolate chips

Preheat overn to 350*. Grease 36 muffine cups.
Combine flours, baking soda, baking powder, cinnamon, and salt in a bowl.
Combine eggs and sugar in a larger bowl. Add pumpkin and oil and mix well.
Stir in flour mixture until moist. Stir in chocolate chips. Spoon into muffin cups.
Bake for 20-25 minutes or until tops of muffins spring back when lightly touched. Cool in pans for 5 minutes.

Here's Melanie Monson's healthy variation:
First, use all whole-wheat flour (3 cups). Second, measure scant cups of sugar. Finally, use 1/2 c. applesauce in place of 1/2 c. oil. They still turn out very moist and yummy.

Chili Egg Puff

10 beaten eggs
1 lb. grated cheddar cheese (I know, it's a ridiculous amount, but needed)
2 small cans green chilies
1/2 c. flour
1/2 tsp. salt
1 lb. grated Monterrey jack cheese
1/3 c. butter
Cubed ham
1 t. baking powder
1 pint cottage cheese (2 cups)

Mix all together and bake at 350* for 45 minutes in a 9x13 pan (It may take a little longer to bake...)

Kim Perry

Hot Fudge Sauce

*This is the hot fudge sauce we have with ice cream at our home after temple trips or at new ward member family nights. It's a "secret" recipe...don't give it out too much!*

2 cups sugar
3 heabing Tbsp. cocoa powder
3 heaping Tbsp. flour
1/2 c. butter
1 12-oz. can evaporated milk
1 tsp. vanilla

Sift flour and cocoa into saucepan. Add sugar and stir to mix. Put butter in pan, turn heat to medium and stir while gradually adding the evaporated milk. Continue cooking and stirring until sauce boils. Lower heat, but keep small boil going for 5 minutes. Remove from heat and add vanilla. It is ready to use. Store leftover sauce in the refrigerator. Warm up quantity desired until it is gone. ENJOY!

Marilyn Petersen

Double Cheddar Hash Browns

1 can (10 3/4 oz.) condensed cream of onion soup, undiluted
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
1 pkg (30 oz.) frozen shredded hash browns
2 c. (8 oz.) shredded cheddar cheese
1 c. crushed cornflakes

1. In a large bowl, combine the soups
2. Stir in hash browns
3. Pour in greased 2 1/2 quart baking dish
4. Sprinkle with cheese and conrflake crums.
5. Cover and bake at 350* for 50 minutes. Uncover; bake for 10 minutes longer or until golden brown.

Serves 8


Hi sisters,
Sorry for the break! I would love to receive more recipes from you--I haven't received any new ones for a while. I hope you are able to use the recipes on here to get new ideas and to have fun cooking :)

--Megan Hambly

Sunday, February 24, 2008

Tasty Pork Ribs

8 bone-in country-style pork ribs (8 oz each)
1 onion, sliced
1 c. ketchup
1 c. barbecue sauce
1/4 c. packed brown sugar
1/4 c. Worcestershire sauce
1 Tbsp. balsamic vinegar
1 Tbsp. molases
1 garlic clove, minced
1 tsp. Cajun seasoning
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper

Place ribs in a 5 qt. slow cooker. Cover with sliced onions. Combine the remaining ingredients, pour over ribs. Cover and cook on low for 5-6 hrs. or until meat is tender. I like to serve it over rice.

*I didn't have the cajun seasoning or the ground I left them out. It was still delicious!

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 hours

Tuesday, February 19, 2008

Curried Chicken

2 large onions, chopped
1/4 c. olive oil
1-2 red, yellow, or green peppers
2 tsp. curry powder
1 can (16 oz) stewed tomatoes
1 cube chicken bouillon (dissolved in 3/4 cup hot water)
1/4 c. parsley flakes
1 garlic clove, minced
dash salt
1/4 tsp. mace
1 tsp. basil
2 chicken breasts, cubed
2-3 Tbsp. flour
2 Tbsp. oil

In medium skillet, sauté onion in 1/4 c. oil until lightly brown, about 5 minutes. Add peppers and cook 5 minutes. Stir in curry powder and cook for 1 minute. Stir constantly. Add tomatoes, bullion, parsley, garlic, salt, and mace. bring to boil and lower heat, then simmer covered for 5 minutes. Set aside while you cook chicken. Preheat oven to 375* F. Dust chicken with flour. Brown the chicken cubes in 2 Tbsp. of oil in a 2nd skillet, adding a bit more oil if needed. Pour the sauce over the cooked chicken in a large baking dish. Bake covered for 15 minutes or until bubbling. Serve over rice.

Janaya Rampton

Wild Rice Chicken

1 package long grain rice
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup

Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.

To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.

French Bread Pizza

I loaf French Bread
3 cups spaghetti sauce
1/4 c. grated Parmesan cheese
1 c. grated mozzarella cheese
Canadian Bacon

Assembled the day it is served. Freeze sauce, cheese, and Canadian bacon in separate Ziploc bags. Wrap bread in heavy foil. Freeze

To prepare for serving, thaw. Preheat oven to 550* or broil. Layer sauce and toppings on bread. Place on baking sheet and bake until cheese it melted.

Sunday, February 17, 2008

Chile Verde

1-1/4 c. dry pinto beans
1 lb. chicken breast
1 can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 cups chicken broth
1 tsp. minced garlic
1 tsp. salt
2/3 c. chopped onion
1 c. Monterey Jack cheese
1 c. salsa
1 dozen tortillas

Rinse pinto beans, soak them in cold water overnight, then drain. Cut chicken into cubes. Cook in water until no longer pink (about 15 minutes). Combine chicken with chilies and seasonings. Refrigerate until needed. Combine beans, chicken broth, garlic, salt, and onion in large pot. Bring to a boil. Reduce heat and simmer for one hour. Add more water if necessary.

Combine chicken mixture with beans; simmer 10 minutes. Cool and freeze. Grate chicken and freeze in a separate bag. Freeze both bags together.

To prepare for serving, thaw. Simmer chili 30 minutes, stir occasionally. Top with salsa and grated cheese. Serve on warm tortillas.

White Chili

1 T. vegetable oil
1 medium onion, chopped
1 T. minced garlic
1 stalk celery, divided
2 cans Great Northern beans, drained
2 cups cooked, cubed chicken
3 chicken boullion gubes
1 can chopped green chilis, drained

In a medium soup pot, heat vegetable oil. Add onions, garlic, and celery, and saute until tender. Add drained beans, cooked chicken, 3 cups water, boullion cubes, and drained green chilies. Bring to a boil. Simmer for 25-35 minutes. Allow to cool slightly before freezing. Transfer toa freezer bag to freeze.

To prepare for serving, Heat frozen soup gently over stovetop. Simmer for 15 minutes or until soup reaches desired thickness.

Chicken Broccoli Casserole

1 package (10 oz.) chopped broccoli
4 cups cooked, chopped chicken
1 can cream of chicken soup
1/2 c. lowfat mayonnaise
1/4 tsp. curry powder
3/4 c. grated parmesan cheese, divided

Cook broccoli in boiling water according to package directions. Drain and spread in a baking dish. Mix chicken, soup, mayonnaise, curry powder, and half of parmesan cheese in a medium bowl. Spread chicken mixture over borccoli. Sprinkle the remaining cheese over top. Cover with foil and freeeze.

To prepare for serving, thaw and bake at 350* for 40 minutes. Remove foil, sire, and bkae for 20 more minutes.

Sour Cream Enchiladas

1 pint sour cream
1 small can chopped green chilies
1 small can sliced black olives
1 medium chopped onion
1 can cream of chicken soup
1 lb ground beef or cooked chicken (I prefer chicken)
1 package taco seasoning
1 can refried beans
1 lb cheddar cheese
2 doz. flour tortillas

Mix first 5 ingredients and set aside. Mix chicken, taco seasoning, and refried becans together. Place about 2 tbsp. sour cream mixture down the center of the tortillla. Add 2-3 tbsp of meat mixture. Top with grated cheese. Roll and place seam down in 13x9x2 in. pan. Cover with remaining sour cream mixture and cheese. Cover with foil and freeze.

To prepare for serving, thaw enchiladas and preheat oven to 350. Bake, covered, for 30 minutes.

**I double the sour cream mixture and put a thin layer in bottom of pan.

Freezer Lasagna

1 lb. ground beef
1 tsp. minced garlic (1 clove)
1 Tb. parsely flakes
1 Tb. dried basil leaves
1-1/2 tsp. salt
1 can (16 oz.) peeled tomatoes
1 can (12 oz.) tomato paste
1 package (8 oz.) lasagna noodles
2 cartons (12 oz.) larg curd, low fat cottage cheese
2 eggs, beaten
1/2 tsp. pepper
2 Tb. parsley flakes
1/2 c. grated Parmesan cheese
12 oz. sliced mozzarella chese

In a large saucepan, miz browned beef, garlic, parsely, basil, salt tomatoes, and tomato paste. Bring to a boil; reduce heat. Simmer, uncovered for 30 min, stirring frequently.

Cook noodles according to package directions until al dete; drain. Combine cottage cheese, eggs, pepper, parsley flakes, and Parmesan cheese. Grease a 13x9x2 inch baking dish. Place a layer of noodles in dish, spread half of cottage cheese mixture over noodles, layer with half the mozzarella, top with half the suace mixture. Repeat process, topping with noodles and covering with sauce. Wrap dish with foil and freexe.

To prepare for serving, thaw lasagna and preheat oven to 375*. Bake, uncovered, for 30-40 min. Serves 8.

Mexican Lasagna

Prep Time: 20 min.
Bake Time: 15 min.

2 cups frozen corn, thawed
1 can (15 oz) black beans, rinsed and drained
1 can (14-1/2 oz.) diced tomatoes with basil, oregano, and farlic, undrained
1 can (4 oz.) chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
6 corn torillas
2 c. shredded Mexican cheese blend
1 lb. ground beef, cooked and drained*
Sour Cream*

In a bowl, combine the first 7 ingredients. Place two tortillas in a 13x9 in. baking dish, coated with cooking spray. Spread with 1/3 of the corn mixture; sprinkle with 1/3 of the cheese; sprinkle with 1/3 of the meat; add a few dollops of sour cream. Repeat layers. Bake, uncovered, at 400* for 15-20 minutes or until heated through. Let stand for 5 minutes.

*The beef and sour cream are optional. I added them when I made this, but the original recipe does not call for either

Yield: 6 servings

Taste of Home magazine

Tuesday, February 12, 2008

The Ultimate Sandwich Recipe...Grilled Pastrami and Roast Beef Sandwhich




Saturday, February 2, 2008

White Turkey (or Chicken) Chili

1 1/2 cups chopped onions
2 cloves minced garlic
1 jalepeno pepper minced (I take out the seeds and ribs so it is not too hot)
1 can (4 oz) chopped mild green chilies
1 tsp ground cumin
1/2 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp salt
1 c chicken broth
1 can white kidney beans (I add 1-2 cans of any white bean I want)
2 cups cooked turkey or chicken (cubed or shredded)
cilantro and monterey jack cheese

Saute onions and garlic in olive oil over med. heat until onion is tender. Add jalepeno, chilies, cumin, oregano, cayenne pepper, beans, broth and meat. Bring to a boil. Reduce heat and simmer 20-25 minutes. Stire in cilantro and sprinke with cheese on top when chili is done.

*As a note, I usually double this recipe and like triple the broth and even add water. I just add liquid until I like the consistency. I don't make this as an exact science. You can add more or less meat, beans or liquid. I completely leave out the cilantro because I don't like it. And then I cook it as long as I need it to stay warm, anywhere from 30 minutes to even an hour and a half. You may need to just add more liquid if you do this. Enjoy!!!!

Monday, January 14, 2008

Fired Up Chicken Pita

1 portion cooked chicken breast
1/2 cucumber, peeled, diced
1 tomato, diced
1 slice red onion, chopped
Ground red pepper, to taste
1 Tbsp fat-free plain yogurt
Hot peppper sauce, to taste
1 pita, cut in half

1. Slice cooked chicken breast into bite-size pieces. In a medium mixing bowl, combine hicken, cucumber, tomato, onion, red pepper, yogurt, and hot pepper sauce; mix well.
2. Spoon the chicken mixture into the pita.

Yield: 1 serving
Prep Time: 10 minutes

Turkey Bacon Melt

3 strips lean turkey bacon (each cut in half)
1 whole-wheat English muffin, split
2 thick slices of tomato
2 slices reduced-fat cheese

1. Preheat oven to 400*F.
2. Cook turkey bacon according to its package directions.
3. Place the whole wheat English muffin halves face up on a baking sheet. Top each with a slice of tomato. Layer with cheese and top with 3 half slices of cooked bacon.
4. Place in the oven and bake for 3-5 minutes, until cheese it melted and bubbly.

Yield: 1 serving
Prep time: 15 minutes

Ham and Cheese Egg Casserole

2 cups frozen diced potatoes
1 cup cooked lean ham, diced
1/2 cup fresh mushrooms, sliced
2 green onions, sliced
1 1/4 cup egg substitute
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded

1. Preheat oven to 325*F.
2. Lightly coat a 9" x 13" baking dish with cooking spray.
3. Layer potatoes evenly on the bottom of the dish; top with ham, mushrooms, and onions.
4. In a small mixing bowl, beat egg substitute and skim milk with a fork or whisk until well blended.
5. Pour egg mixture over ham and vegetables in baking dish and top with cheese.
6. Bake until eggs are firm and top is lighlty borwned, approximately 40 minutes.

Yield: 4 servings
Prep Time: 50 minutes

Chicken Pomodoro

4 portions spaghetti (about 8 oz uncooked)
2 egg whites
4 tsp. Mrs. Dash Tomato-Basil-Garlic seasoning
1/4 cup reduced-fat Parmesan cheese, grated
4 portions chicken breast
2 Tbsp olive oil
3 tomatoes, diced (or one 15-oz can)
1 green bell pepper, sliced
1 yellow bell pepper, sliced
3/4 tsp. Italian seasoning
4 Tbsp red wine (or chicken broth)

1. Prepare spaghetti according to its package directions
2. In a medium mixing bowl, lightly beat the egg whites. In a pie plate, combine the Mrs. Dash seasoning and Parmesan cheese.
3. Dip chicken breasts in egg whites then into the seasoned Parmesan, coating both sides.
4. Heat olive oil in a large nonstick skillet over medium heat. Place chicken breasts in skillet; cover and cook for approximately 6 minutes; turn and cook for 6 more minutes until no longer pink in the center. Transfer the cooked chicken breasts to a plate; cover with foil to keep warm.
5. Add tomatoes and bell pepper to skillet and saute over medium heat until the peppers begin to soften, approximately 3 minutes. Stir in Italian seasoning and red wine (chicken broth), continue to cook for 2 minutes.
6. Add pasta to the skillet with sauteed tomatoes and peppers; mix gently.
7. Slice cooked chicken. Serve over pasta mixture.

Yield: 4 servings
Prep Time: 30 minutes

Great Green Chili

8 cups fat-free, reduced-sodium chicken broth
1 onion, finely chopped
8 portions chicken breast (about 2 lbs)
2 packages Knorr Roasted Chicken Gravy Mix
3 cans (7 oz each) mild diced green chiles
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin
2 jalpenos, seeded and chopped
1 can (28 oz) white hominy, drained
8 (6-inch) flour tortillas
1 tomato, diced
1/2 cup fat-free sour cream

1. In a large pot, combine chicken broth, onion, and chicken breasts. Heat to boiling over high heat. Then reduce heat to low and simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.
2. Use a whisk to blend gravy mix into the broth. Then add chilies, garlic, cilantro, cumin, jalapenos, and hominy. Bring to a boil over medium-high heat; then reduce heat to low.
3. Shred the cooked chicken by pulling it apart with 2 forks, and add it back into the broth. Cover and simmer about 40 minutes.
4. Warm flour tortillas by placing them between two damp paper towls o nhigh for 45 seconds.
5. Spoon a potion of the green chili into each bowl, top with a spoonful of diced tomato and a tablespoon of sour cream.
6. Serve with warmed tortillas for dipping.

Yield: 8 servings
Prep Time: 1hour, 15 minutes.

Chicken Enchiladas

4 portions chicken breast
4 green onions, sliced
2 Tbsp fresh cliantro, chopped
1 jalapeno, seeded and minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
Garnish (Optional):
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2 oz) ripe olives, sliced

1. Preheat oven to 350*F. Lightly coat a 9" x 13" baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwae until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill witha bout 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettue onto four plates and place a potion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives.

Yield: 4 servings
Prep Time: 50 minutes

Caribbean Chicken Salad

4 portions chicken breast
2 tsp McCormick Montral Chicken seasoning
1 bag of baby romaine salad
1 bag romaine salad blend
1 cucumber, sliced
1 red onion, sliced
1 cup radishes, sliced
1 red bell pepper, diced
2 tomatoes, diced
1 can (11 oz) mandarin oranges, drained
1 can (8 oz) pineapple tidbits, drained
1/2 cup reduced-fat cheddar chees, shredded
1/2 cup lite honey-Dijon salad dressing

1 Preheat grill to high. Season the chicken breasts on both side with the Montreal seasoning. Then place chicken on hot grill and cook for approximately 6 minutes; turn and grill for approximately 6 more minutes, until no longer pink in the center.
2. While the chicken is cooking, combine the baby romaine salad, romaine salad blend, cucumber, red onion, radishes, red bell pepper, and tomatoes in a large mixing bowl and toss.
3. Divide salad between four plates. Top each with one-fourth of the mandarin orange slices, pineapple tidbits, and shredded cheese.
4. Place the cooked chicken on a cutting board, let it cool slightly, then slice into 1/2-inch strips.
5. Top each salad with a portion of chicken. Pour honey-Dijon dressing over salads.

Yield: 4 servings
Prep Time: 30 minutes

Santa Fe Chicken Soup

1/3 c. brown rice (uncooked)
4 portions chicken breast
1 lime, halved
2 tsp taco seasoning
6 corn tortilaas
1 Tbsp olive oil cups fat-free, reduced sodium chicken broth
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chiles
6 cups fat-free, reduced-sodium chicken broth.
4 Tbsp salsa
1/4 cup fat-free sour cream
2 Tbsp cilantro, chopped
1. Cook brown rice accordgin to its package directions. While the rice is cooking, place chicken breasts in a shallow dish; cover with lime juice, and lightly coat both sides with tao seasoning. Then place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.
2. Preheat oven to 350* F and cut corn tortillas into 1/2-inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy, then set aside.
3. While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.
4. Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Then pour fat-free chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmmer for about 25 minutes.
5. Place a few baked tortilla strips in the bottom of bowls, and spoon about a fourth of the soup into each. Garnish each bowl with a a few more tortilla strips, a sponful of salsa, fat-free sour cream, and cilantro. Serve and enjoy!
Yield: 4 servings
Prep Time: 55 minutes
Eating for Life Cookbook

Saturday, January 5, 2008

Popcorn Cake

4 qt. popped corn
1 c. butter or margarine
2 c. nuts
1 1/3 c. sugar
3 c. mini marshmallows
½ c. light corn syrup
1 ½ c. M&Ms
1 tsp. vanilla

Mix popcorn, nuts, marshmallows and M&Ms in large bowl. Melt butter in heavy saucepan and add sugar and corn syrup. Bring to a boil, stirring and simmering for 3 minutes. Add vanilla and blend well. Pour over popcorn mixture and mix well. Let stand 2 minutes to cool. Arrange on baking sheet into candy cane shape. Wrap in plastic wrap to store. Can make smaller candy canes to give away. I usually put on cookie sheet and cut into small squares.

Turkey Primavera

Turkey Primavera
(great for using up leftover turkey from the holidays)

1 C uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 C sliced carrots
3 T butter
4 large fresh mushrooms, sliced
1/2 C chopped zucchini
1 1/2 C shredded cooked turkey (or chicken)
1 medium tomato, chopped
1 envelope Italian salad dressing mix
1 C heavy whipping cream
1/4 C grated Parmesan cheese

Cook pasta according to package instructions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes. Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with Parmesan cheese and toss again.

Yield: 4 servings

From "Taste of Home" Recipes Dec. & Jan. 2008