Sour Cream Chicken Enchiladas

Ingredients

• 12 whole Corn Tortillas
• Canola Oil, For Frying
• Cooked shredded chicken
• 1 can (20 Ounce) Enchilada Sauce
• 2 cups Sour Cream
• 3 cups Sharp Cheddar Cheese, Grated
• 1 cup Sliced/chopped Green Onions
• 1/2 teaspoon Ground Cumin
• 1/4 teaspoon Cayenne Pepper

  Preparation Instructions

  Preheat oven to 375 degrees.
  Mix together chicken, sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.
  Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.
  Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
  (If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
  Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
  Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Beef & Mushroom Stroganoff

 Low carbohydrate, low sodium & high potassium!

Ingredients

• 2 teaspoons plus 1 tablespoon canola oil, divided
• 1 pound flank steak, trimmed
• 4 large portobello mushrooms, stemmed, halved and thinly sliced
• 1 large onion, sliced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons all-purpose flour
• 1 14-ounce can reduced-sodium beef broth
• 2 tablespoons dry white wine
• 1 tablespoon red-wine vinegar
• 1/2 cup reduced-fat sour cream
• 4 tablespoons chopped fresh chives, or parsley

Preparation

1. Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Crispy Cilantro & Lime Chicken Thighs

Ingredients

1. 4 ( 1 1/4 lb) chicken thighs
2. 2 tbsp cilantro ( chopped)
3. 2 tsp lime zest
4. 1 1/2 tsp kosher salt
5. 1 tsp fresh cracked pepper
6. 1 tbsp olive oil
7. 2/3 cup low sodium chicken stock
8. 2 tbsp lime juice

Directions

Remove bones and excess skin from chicken thighs, leaving skin intact. Combine cilantro (reserve 1/2 tbsp), lime zest, salt, & pepper. Rub mixture all over chicken. Heat 1 tbsp oil in a non stick skillet over medium heat, add chicken skin side up, and cook 5 minutes, turn chicken skin side down and place a heavy pot or skillet on top of the chicken, this will help the skin get really crispy. Cook the chicken for 10-12 minutes or until cooked through.
Transfer chicken to plate, set aside. Pour out all grease and oil from pan and add the lime juice, then add the chicken stock, let this reduce down on medium heat for about 3-4 minutes. Spoon over chicken.

Smothered Chicken Casserole

Ingredients

• 1/2 C prepared caesar salad dressing (I used Gardini's Light Caesar)
• 4 boneless, skinless chicken breasts
• 4 slices bacon
• 8 oz. sliced mushrooms
• 1 C onion, diced
• 3 tbsp all-purpose flour
• 3 tbsp butter
• 1 tsp kosher salt
• 1/4 tsp pepper
• 2 tbsp fresh lemon juice
• 3 C chicken broth
• 1 1/2 C half n half (I used light)
• 1 C Swiss & mozzarella mix
• 2 C can diced tomatoes, drained
• Sprinkle of dried parsley
• 1 lb angel hair pasta

Instructions

1. Marinade chicken breasts in Caesar dressing for at least 3 hours, up to overnight.
2. Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.
3. Remove chicken from marinade and cook in bacon fat until well browned. You don't have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish.
4. Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.
5. Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.
6. Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.
7. Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with tomatoes and bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
8. While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain.
9. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more parsley.

Chicken Tortilla Soup Slow Cooker Receipe

Ingredients

3 chicken breast halves, cooked
2 minced garlic cloves
1/2 onion, chopped
3 cans chicken broth (lower sodium)
1 tsp. cumin
1 tsp. garlic pepper
1 package taco seasoning (30% less sodium)
1/2 cup chopped cilantro
1 tbsp.unsalted butter
1/2 cup salsa
1 can diced tomatoes no salt added
1 can stewed tomatoes-chopped
1 can corn-no salt added or Fiesta corn
1 small can green beans-no salt added
tortilla chips
Grated cheese

Directions

Cook/grill the chicken and shred it. Combine all ingredients except cheese and chips in the crock pot.  Cover and cook for 8-10 hours on low.  Decorate each bowl with crushed up tortilla chips and cheese. 

Crock Pot Rotisserie Style Chicken

Ingredients:

• 1 (4 -5 lb) whole roasting chickens
• 3 teaspoons kosher salt (less if you like, this amount approximates the saltiness of the store bought kind)
• 1 teaspoon smoked paprika (you can use regular, I like the smoked flavor)
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 teaspoon Italian seasoning
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon black pepper (optional)
• 4 whole garlic cloves (optional)
• 1 yellow onion, quartered (optional) 

Directions:

•  Spray the inside of a 5 quart or larger crockpot with nonstick spray.
•  Combine all dry ingredients. The cayenne and black pepper are optional, I add them in  but for you with toddlers who don't care for "hot" food, you might want to leave it out.
•  Rub the dry ingredients all over the chicken, inside and out, and place in crockpot, breast side down.
•  If desired, place onion and garlic inside chicken cavity (I don't use these).
•  DO NOT ADD ANY WATER.
•  Cook 4-5 hours on high, or 8 hours on low.
•  The chicken should be so tender it will fall off the bone. If appearance matters to you, just shove the pieces back together on your platter.

 

Cilantro Chicken & Rice Casserole

Ingredients

• 2 cups cooked rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast meat
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter or margarine, melted
• 1 tablespoon diced jalapeños
• Salt

Preparation

1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
2. COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
3. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.

Peanut Butter-Oatmeal Chocolate Chip Cookies

Ingredients:

1 cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
½ cup creamy peanut butter
½ cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 egg
½ cup rolled oats
1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. Whisk together the flour, baking soda and salt; set aside.
3. On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips.
4. Use a large cookie scoop (3 tablespoons) and drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet and then store in an airtight container at room temperature.

Creamy Grilled Pork Chop Piccata

 

Ingredients

Chicken or Pork Chops
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
3 bone-in pork chops

 Pasta
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbsp capers
1/2 cup grated parmesan cheese

Directions

 Chicken or Pork
Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

Pasta
While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

Serve in pasta bowls with grilled chicken on top.  Sprinkle with more Parmesan if desired.

Parmesan-Crusted Tilapia

Ingredients

• 3/4 cup freshly grated Parmesan cheese
• 2 teaspoons paprika
• 1 tablespoon chopped flat-leaf parsley
• 4 tilapia fillets (about 1 pound total)
• 1 lemon, cut into wedges

Directions

 Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes (I had to cook much longer, more like 25 minutes). Serve the fish with the lemon wedges.