Fire Roasted Corn Salsa

1 can mexi corn
1/4 small red onion, minced
2 tablespoons minced cilantro
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons kosher salt
1/4 teaspoon dried Mexican oregano

Grill or broil the corn over high heat until it is speckled black on all sides, rotating each ear to make sure it roasts evenly. Allow the corn to cool enough to handle. Use a sharp knife to remove the kernels of corn into a bowl, then add the bell pepper, red onion, cilantro, olive oil, lime juice, salt and dried oregano. Stir to combine, taste for salt and adjust to taste.

Baked Creamy Chicken Taquitos

Yield: 12 taquitos

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.

(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.

**To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

Banana Bread

Ingredients

• 1 cup sugar
• 8 tablespoons (1 stick) butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Bubble Up Enchiladas

Nutrition Info: Calories 390 | Fat 11.5g | Carbohydrate 36g | Fiber 2g | Protein 33g
Weight Watcher Recipes 6 points (old points)
Ingredients

1 pound ground turkey
10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ¼ cups shredded low fat Mexican Cheese

Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
You can make this into 6 or 8 servings

Queso Blanco

Ingredients

1 tablespoon olive oil
1/4 cup white onion, finely diced
1 clove of garlic
1 tbsp finely diced green bell pepper
1/4 tsp cumin
12 oz white American cheese, shredded
4 oz Monterrey Jack cheese, shredded (don’t use pre-shredded)
1/2 to 1 cup cream, half-and-half, or whole milk
1 – 2 roma tomatoes, seeds removed and diced ( I roasted my tomoatoes in the oven)
1 small bunch cilantro, roughly chopped

Directions

Heat the oil in a saute pan over medium heat. Saute the onion, pepper and garlic until softened and reduce heat to medium-low. Stir in cumin and the shredded cheese and 1/4 cup of the cream. Quickly stir until the cheese is melted. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency. Serve immediately with tortilla chips, tortillas, or on tacos, burritos, etc.

Nutella No Bake Cookies

Ingredients

2 cup sugar

1/4 cup cocoa

1/2 cup milk

1/2 cup margarine

1 tsp vanilla

pinch of salt

1/4 cup peanut butter

1/4 cup Nutella

3 cup quick oats

Directions

Over medium heat, cook sugar, cocoa, milk and margarine. Boil one minute. Remove from heat. Stir in vanilla, salt, peanut butter, Nutella and oats. Stir until combined. Drop by teaspoon on wax paper and cool. Refrigerate. Eat. Repeat.

Indian Chicken Korma Recipe

I of course left out the almonds but did add almond extract about 1/4 tsp.  Ingredients:

• 4 Boneless chicken breasts (cut into pieces) • 1 Large Onion (chopped) • 2 tsp Tomato puree  • 1 tsp Ground Coriander • 200 ml Whipping Cream • Salt and Freshly Ground Black Pepper • 1/2 tsp Turmeric Powder • 1/2 tsp ground ginger  • 1/4 tsp. ground cardamom • 3 Garlic Cloves (crushed) • 50 gms Flaked Almonds (roasted) • 1-1/2 tsp Ground Cumin  • 75 gms Ground Almonds • 1/4 tsp Ground allspice • 1/4 tsp. ground cloves  • 1 tsp Mild Chilli Pepper • 2 tbsp Vegetable Oil • 250 ml Chicken Stock Instructions: • Fry the onion, cloves and cardamom in a frying pan until the onion begins to soften. • Mix the garlic, chicken and ginger; stir-fry for 4 minutes, then add all the remaining spices. • Stir, allowing them to permeate their flavor into the chicken. • Add the ground almonds, tomato puree, stock and cream and cook until reduced to the consistency of thick cream. • Then layer over the roasted almonds and serve with naan bread.