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).

Cinnamon-Roasted Almonds

1 egg white

1 t cold water

4 cups almonds

1/2 cup sugar

1/4 t salt

1/2 to 1 t cinnamon (I used 1/2 as called for in the original recipe, but felt like it needed a bit more cinnamon)

Preheat oven to 250. Lightly grease a 10x15 jelly roll pan.

Lightly beat egg white, add water and beat until frothy. Add nuts and stir until well coated. Mix sugar, salt and cinnamon and sprinkle over nuts. Toss to coat and spread evenly on pan. Bake for 1 hour stirring occasionally (every 15 minutes); let cool and store in an airtight container.

BLT Bites

Okay Kristen- here it is, sorry it took so long.

1 package refrigerator biscuits
1 tomato chopped very fine
1/4 onion chopped very fine
1/4 tsp. basil
8 slices cooked bacon crumbled
1/2 c. grated swiss cheese
1/4 c. mayo

Grease muffin tin and mild dough into muffin hole, leaving center hollow. Mix ingredients together and spoon into centers of dough. Bake at 400 for 10 minutes.
*These can be made in regular muffin tins for a meal, or in the small tins for appetizers. Enjoy- they are super yummy!

Classic Banana Bread

I was threatened to lose my membership to lugubrious delights if I didnt post something soon... here goes!

This is actually a Cooking Light banana bread recipe. It's not super healthy but probably better than some.
Enjoy!

Ingredients

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Mediterranean Pasta

This is compliments of Martha Stewart. Mel and I made it last night. It was soooooo, so good. The kalamata olives are way yummy, but expensive. I'm sure regular olives will work though!

Ingredients

• Coarse salt and ground pepper
• 12 ounces whole-wheat spaghetti
• 2 tablespoons olive oil
• 1/2 medium onion , thinly sliced, lengthwise
• 2 garlic cloves, thinly sliced crosswise
• 1/2 cup dry white wine
• 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1/3 cup pitted kalamata olives, quartered lengthwise
• 1 pint cherry or grape tomatoes , halved lengthwise
• 1/4 cup grated Parmesan cheese, plus more serving
• 1/2 cup fresh basil leaves, torn

Directions

1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
   
3. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Request: side dishes

It looks like we've hit a little bit of a plateau on recipes. Come on, I know you've got more to share! {Some of you contributors still haven't posted anything!} To hopefully inspire a few more recipes, I've got a request. I've been really good about cooking real meals most nights but I've realized I don't necessarily make sides to go with the entree. I especially would like some ideas for vegetables -- we definitely don't eat enough and I've only got a few tricks up my sleeve. Help!!

Italian Baked Chicken

I found this recipe online (it's a Giada De Laurentiis) and made it tonight for the first time. It was really good and I wanted the share the wealth:

1 cup small pasta {I used small shells}
2 T. olive oil
1/2 c. cubed chicken
1/2 c. diced onion
1 clove garlic, minced (I used the bottled stuff)
1 14.5-oz. can diced tomatoes with juice
1 c. shredded mozzarella
1/4 c. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. bread crumbs {I made mine by putting a slice of wheat bread in the blender and pulsing}
1/4 c. grated parmesan
1 T. butter

Preheat oven to 400 degrees. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, about 5 minutes. Drain pasta into a large mixing bowl. While the pasta is cooking, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. {It took me more like 7-8 to finish cooking the chicken} Put the chicken mixture into the bowl with the cooked pasta. Add the tomatoes, mozzarella, parsley, salt & pepper. Stir to combine. Pour into a greased 8x8 Pyrex pan. In a small bowl, mix together the bread crumbs and Parmesan cheese. Sprinkle over the top of the pasta mixture and dot the top with small bits of butter. Bake for 30 minutes, until the top is golden brown.

I served it with a broccoli, cauliflower, carrot mixture with parmesan and mozzarella and would have also had garlic bread, but we didn't have any. Let me know how it turns out for you!

Easy Homemade Salsa

This one's really good...

28 oz. can whole tomatoes, partially drained
1 1/2 teaspoon vinegar
1 1/2 teaspoon garlic salt
1 1/2 teaspoon cumin
1 1/2 teaspoon salt
2 green onions, coarsely chopped
2 handfuls fresh cilantro
juice of 1 lime
10-20 slices jalapenos (the pickled kind in a jar)

Combine all ingredients in a blender, using jalapenos to taste. Blend to desired consistency.

Buttery Chicken

This is the easiest chicken recipe ever, and it's really, really good. You can change the flavor by adding herbs and spices to the flour before using.

4 small, boneless, skinless chicken breasts
flour, seasoned with salt and pepper
6+ tablespoons butter (I think real butter works better than margarine)

Separate each chicken breast into two filets; lightly pound to flatten. Coat the chicken with flour and shake off excess. Heat butter in a large skillet until it bubbles. If possible, place all chicken filets in the pan in one layer. Cook over medieum to high heat for 3-4 minutes until golden brown. Turn chicken over; reduce heat to medium-low. Continue cooking for approximately 9-12 minutes until chicken is thoroughly cooked but still tender and juicy. If necessary, cover skillet during final minutes of cooking to prevent overbrowning.