Green Chili Chicken Enchilada Casserole

These are restaurant good!

Oatmeal Cookie Pancakes

Hearty and yummy!

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey, for drizzling

Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

SIDENOTE: I usually double this, and freeze the ones that we don't eat. They taste just as good heated up in the microwave for a quick breakfast.

By: Rachael Ray

Salmon with Lemon, Capers & Rosemary

SO good and SO easy!!

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

By: Giada De Laurentiis

Chicken and Pasta Salad

I got this recipe from Mel and made it for a bridal shower I hosted last weekend. I served it on croissants, but you could also eat it plain or serve on spinach as a salad. This makes great leftovers!

1-2 lbs. pasta, cooked al dente {I used shells, but anything that size will work}

2-3 chicken breasts cooked and cut into bite sized pieces
1 bunch green onions thinly sliced*
½ to 1 lb. red grapes halved*
½ to 1 lb. green grapes halved
2 medium apples diced
3-4 ribs celery diced
1 can pineapple tidbits, drained*
1 pkg. craisins*
½ can cashews or 8 oz. chopped almonds
coleslaw dressing {I used Kraft, but any brand will work}

salt & pepper to taste

Mix together with enough coleslaw dressing to coat. It is best if it chills for a couple of hours or overnight before serving. If you are adding cashews or almonds, add just before serving so they are crunchy. Items marked with an * are always in my salad, the others I add according to my mood.

Taco Stuffed Pasta Shells

16 jumbo pasta shells
1lb ground beef
1 can refried beans
1 package taco seasoning
1 cup water
16 oz bottle of salsa
1 c. shredded cheddar cheese, divided
green onions (optional)
Sour Cream (optional)

Cook and drain pasta shells according to directions, set aside. Brown ground beef, rinse and drain. Add taco seasoning and water, cover and let simmer until moisture is absorbed (about 5 minutes). Mix ground beef, refried beans and 3/4 c. cheese. Stuff shells with meat mixture. Cover bottom of baking dish with 1/2 c. salsa then place shells upright. Spoon extra salsa over shells and then cover with cheese. Cover and bake at 350 degrees for 40-45 minutes, until heated through. Serve with green onions and sour cream.

*This recipe also freezes well. I usually make it in 2 small pans and we have 1 dinner and I freeze the other for another day.

Brunch Eggs

For those of you who were at the Kotter reunion a couple of years ago (which I know wasn't most of you- sorry) this is what we served for breakfast at Melissa's house.

10 eggs well beaten
Add: 16 oz Cottage cheese
1lb. Monterey jack grated
1/2 c. flour
1 tsp salt
1/2 c. melted butter
2 oz. diced green chilis
Mix well. Pour into an extremely well buttered (or sprayed) 9x13 pan. Bake at 350 for 35 minutes. Topr with sour cream and salsa.

Mega-Veggie Lasagna

For all you meat lovers, don't be turned away by the all the veggies in this lasagna. It is fantastic, very filling and every bit as good as a meat lasagna!

1 9oz pkg lasagna noodles, cooked according to package {I used multi grain noodles}
3 T olive oil
1 onion, diced
1 green bell pepper, diced
1 pound eggplant, skin on and cubed
1 large tomato chopped
1 1/2 cups firmly packed artichoke hearts, drained {I chopped my up}
1 T garlic powder {I used fresh, about 2 cloves}
4 cups marinara sauce {I used a jar of spaghetti sauce and left out most of the seasonings}
4 cups low-fat ricotta cheese {I mixed mine with 2 eggs}
4 cups shredded mozzarella

Preheat the oven to 375F. Spray a nonstick 9x13 pan with nonstick cooking spray. Heat 2 tablespoons oil in a large skillet over medium heat and brown the onions for about 1 minute. Add the bell pepper, eggplant, tomato, artichoke hearts and cook for a couple minutes. Add the tomato sauce {or spaghetti sauce} and seasonings. Cook for about 5 minutes. Put a small amount of sauce in prepared pan, enough to cover the bottom of the pan. Place about half the lasagna noodles over the bottom of the pan, overlapping the sheets as needed to fill all gaps. Spoon half the sauce/veggie mixture over the noodles and top with half the ricotta cheese. Sprinkle with a bit of mozzarella. Place the remaining lasagna noodles over the cheese and spoon and smooth on the remaining sauce. Top with remaining ricotta and cover with shredded mozzarella. Cover the baking pan tightly with foil. Bake for about 45 minutes {I find about 30 does the trick}, or until top layer of cheese melts and is bubbly. Remove from the oven and serve.

**Before baking, you can cover tightly and freeze. Just put it into the refrigerator the morning you want to eat it and heat as above.

**For you smaller families out there, you can make this in two 9" square pans {I like to use the disposable foil ones from the grocery store}, eat one now and freeze the second for use in about 1 month. If it is covered tightly {I use saran wrap and then foil} it should keep for about 6 weeks. Bonus: work once, eat two meals!

Chicken Tostadas

The best part of this recipie is the guacamole that you make to go on it. Not your typical guacamole, but just as delicious.


Guacamole

2 ripe avacados
2 roma tomatoes
1 (7oz) can green chiles
1 med white onion
3 to 4 TB mayo ( its okay Mandy, Mel and Megs you don't taste it)
juice of 1/2 lemon
2 tsp worcestershire
5 drops of tabasco
1 TB sugar
salt and pepper to taste

Dice avacados, tomatoes and onion, Put on bowl add chiles, and mayo, lemon juice, worcestershire, tabasco and sugar. Mix, salt and pepper to taste, cover and refrigerate until chilled. ( the freezer chills it fast)

3 whole frozen chicken breasts
1/4 c white cooking wine
can of refried beans
1 c grated cheese
2 c shredded lettuce
2 tomatoes diced
6 flour tortillas

Boil chicken breasts when frozen, then shred. Then pour 1/4 c dry white cooking wine
over shredded chicken and microwave for 1 minute.

Heat up refried beans.

Put TB oil in frying pan and fry tortillas till crunchy, use toothpick to pop any bubbles while frying.

Assemble by spreading on beans, then chicken, then guacamole, cheese, lettuce and tomatoes. Enjoy!

Pretzel Salad Dessert

I was shocked to see so few salad recipies! So I thought I better add two of my favortes! This one has dessert in the title but really it is just a great Jello side dish to have. Utah Strattons have tasted this and all loved it!


2 c crushed pretzels
3 T sugar
3/4 c melted butter
1 box 9 6 oz) raspberry jello
2 C boiling water
1 can (8oz) crushed pineapple
1 pkg frozen raspberries
1 carton ( 8 0z) frozen dairy topping (cool whip)
1 c sugar
1 pkg cream cheese
whipping cream ( optional)

Mix together crushed pretzels, 3 T sugar and melted butter. Spread into a 9 x 13 pan, pressing firlmly to bottom and sides of pan. Bake at 400 degrees for 7 minutes, let cool.

Mix jello with boiling water until dissolved. Add pineapple with juice and frozen berries, chill until soft set. Mix together softened cream cheese, 1 c sugar and thawed cool whip. Spread cream cheese mixture over top of pretzel crust, pour jello mixture over top and spread evenly. Chill until firm. I like to add fresh whip cream to the top after it is set.

Cottage Cheese Spinach Salad

Serves 20 ( i usually cut it in half)

Dressing: Mix in blender
3/4 C white vinegar
1 1/2 C oil
3/4 C sugar
1 1/2 tsp salt
1 1/2 Tbsp poppy seeds
3/4 tsp prepared mustard

Blend above ingredients for 5 minutes then refrigerate at least an hour to let thicken.

1 bag spinach
1 head lettuce
1/2 lb bacon ( cook it and crumble into small pieces)
3/4 lb grated swiss cheese
1 red onion
3/4 lb of sliced mushrooms
1 pint cottage cheese

Toss all these ingredients together, just before serving mix dressing into salad. Yummy!

Alfredo Sauce

Kristin, I know it's been forever since you requested sauce recipes, but I found this one online somewhere and made it this past weekend. I added cooked chicken and broccoli and it was really good. Here you go:

Cook 1 lb. fettuccine {I actually use linguini}

In a skillet over medium heat:
melt 1 stick butter

Drain pasta and add to skillet with:
1 c. heavy cream
1 c. grated {or shredded} parmesan
salt and pepper to taste

Toss together over low heat until combined. {This is where I added the chicken and broccoli}. Serve immediately.

Glazed Carrots

Here's a vegetable side dish for you Mandy. It's super easy.

Boil carrots until tender. Drain. Add butter and brown sugar to taste (about 1 T. each).