Baked Chicken and Spinach Flautas

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)  (I just had leftover Rotisserie chicken I shredded and used)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 teaspoon Olive Oil, or cooking spray
• Salsa, for serving

 Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Homemade Vanilla Wafers

Ingredients

1 stick butter

1/2 cup sugar

1 egg, large

1 Tbsp vanilla

1 1/4 cup AP flour

1 tsp baking powder

 

Directions

 Cream the butter and sugar in a mixing bowl.  Add the egg and vanilla and mix well.  Combine the flour and powder and mix in.  Using the tiniest ice cream scoop known to man (or a 1/2 tsp measuring spoon), scoop the dough onto a cookie sheet. 
You should get about 20-24 cookies on a pan.  Bake 350 degrees for 10+ minutes.  Let their color be your guide to their doneness.  You want brown edges and tan, crispy cookies.

Quick-Sauteed Spinach with Garlic with onions

Ingredients

3 tbsp extra virgin olive oil
1/2 cup spinach, trimmed, well washed, and dried
3 cloves garlic, peeled and very thinly sliced 

Generous pinch red pepper flakes
Kosher salt and freshly cracked black pepper, to taste

1/4 cup sliced onions

Directions

In your largest saute pan, heat the oil over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds.

Remove the spinach from the heat and add the red pepper and salt and black pepper. Saute the sliced onions in saute pan after the spinach until translucent.  Add to spinach.  Toss well and serve.

Mozeralla, Roasted Red Peppers and Garlic Spinach Pizza

Ingredients

1 large pizza crust
3 tbsp. fresh basil, chopped
3 slices of roasted red peppers

8 oz. can pizza sauce
1/4 cup sauteed spinach & onions
3-4 slices of fresh mozzarella
3 oz. shredded Parmesan cheese
pepperonis

Directions

Preheat oven according to pizza crust package.  Lightly coat your pizza crust with olive oil.  Mix fresh basil with sauce and add to pizza.  Layer with remaining ingredients and bake according to pizza crust package.

Cranberry Apple Fruit Leather

Ingredients

• Vegetable-oil cooking spray
• 1 large apples, such as Gala or Macoun, peeled, cored, and chopped
• 1 cup fresh or thawed frozen cranberries
• 1/3 cup pasteurized apple juice or cider
• 11/2 tsp lemon juice
• 1 tablespoons honey
• 1 tablespoons sugar
  
  
  .

  Directions

  1. Step 1

     Preheat oven to 200 degrees. Generously coat a 13-by-9-inch rimmed baking sheet with cooking spray, and line with a Silpat baking mat if desired.

  2. Step 2

     Working in batches, puree apples, cranberries, apple juice or cider, lemon juice, honey, and sugar in a blender. Pour into a bowl to combine.

  3. Step 3

     Pour into pan. Let stand 1 minute, then drain excess liquid. Smooth with an offset spatula. (The puree should be almost 1/4 inch thick.) Bake, with oven door open slightly, until dry to the touch (but not browned), about 6 hours. Close oven door, turn off oven, and let dry overnight in the oven. (Fruit leather should be stiff, but still pliable.)

  4. Step 4

     Remove fruit leather from pans. Trim uneven edges, cut into desired size, and roll up if desired. Fruit leather can be wrapped in plastic and refrigerated in an airtight container for up to 1 month.
  
  
  
  

Crock Pot Balsamic Chicken Thighs

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons dried minced onion
• 4 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1/4 cup balsamic vinegar
• 4 boneless, skinless chicken thighs (about 24 ounces)
• sprinkle of fresh chopped parsley

 Directions

Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.
Nutrition Info
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*

3 Ingredient No-Bake Peanut Butter Bar

Ingredients

1 cup- natural peanut butter 
3/4 cup- honey
3 cups- old fashioned oatmeal

Directions

Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency. 
Mix in oats and stir.
Press into a 9 x 9 inch pan.
Cover and let set overnight (does not need to go in fridge)

Taco Chicken Casserole

Ingredients

2 cups shredded chicken
2 cups shredded cheese
1 can cream of chicken
1/2 cup milk
1/2 cup sour cream
1 can of drained rotel
1/2 package taco seasoning
Bag of Chips ex. Doritos

Directions

preheat oven 350. Mix all ingredients. Grease casserole dish. Crush 1/2 bag Doritos and place in bottom, top with mixture, crush a few Doritos on top. Bake for 30 minutes. Garnish with lettuce and tomatoes.

Chocolate Chip Coffee Gelato

Ingredients

2 cups milk, divided

2  Tbsp. cornstarch

1/3 cup granulated sugar

3 Tbsp. unsweetened cocoa powder

1 1/2 instant coffee granules

1 Tbsp. vanilla

2 oz. bittersweet chocolate finely chopped, divided

Directions

1.  In a small bowl, whisk 1/2 cup of milk with cornstarch until smooth.  Set aside.

2.  In a medium saucepan over medium heat, whisk together remaining milk, sugar and cocoa powder.  Bring to a simmer, stirring often.  Whisk in coffee granules.  Whisk the cornstarch mixture to recombine.  Gradually whisk into sugar mixture.  Return to a boil, stirring often.  Strain into a clean large bowl (with a lid).  Let cool to room temperature.

3.  A film will form over the top, that is normal (it happened to mine at least and it came out fine in the end)  Stir in vanilla and half of the chocolate.  Cover and refrigerate until completely cold or overnight.
4.  Stir milk mixture.  Transfer to an ice cream maker and freeze according to manufacturer's instructions.  Add remaining chocolate during last 5 minutes of freezing and let the machine stir it in.
5.  Freeze for a few hours and enjoy!