Thursday, December 11, 2014

Creamy Chicken Enchiladas

1-2 C. chicken, cooked and shredded
4-5 green onions, diced
1 4 oz can diced green chilis
1 can worth of cream of chicken substitute
1/2 C sour cream
Cheddar cheese, grated
5 tortillas

Mix half the cream of chicken soup with the sour cream, green onions, chilis and chicken.  Fill tortillas with chicken mixture and grated cheese.  Spray baking dish with cooking spray.  Place tortillas in baking dish.  Spread remaining cream of chicken soup over the top of the enchilidas, then top with grated cheese.  Cover with foil; bake 45 minutes at 350 degrees.

Saturday, June 14, 2014

Herbed Quinoa Salad

Herbed Quinoa Salad

in a large bowl, combine:
2 cups cooked quinoa
1/2 diced English cucumber
1 big handful of quartered cherry tomatoes 
1/2 diced bunch of green onions 
1/2 diced red bell pepper 
1/2 cup minced fresh herbs (I used parsley, sage and basil) 
1/2 cup toasted pine nuts 

In a small bowl, combine: 
1/4 cup balsamic vinegar 
1/4 olive oil 
1 tsp sugar 
1/2 tsp salt 
1/2 tsp pepper

Whisk together and pour over the salad. Chill in the refridge or gobble up right away

from Whitney Ingram

Wednesday, March 12, 2014

Chicken Fajitas with Spicy Avocado Sauce

Chicken Fajitas with Spicy Avocado Sauce
adjusted from The DASH Diet Cookbook

Sauce
1 large avocado, pitted, peeled and cut into fourths
1/2 C plain greek yogurt
1/4 C water
Juice of 1 lemon
1 small jalapeno pepper
1/8 tsp sea salt
1/8 tsp black pepper

Fajitas
4 chicken breasts, cut into 1/2 inch thick strips
1/8 tsp sea salt
1/8 tsp black pepper
1 tsp dried oregano
1/4 tsp ground cumin
3 Tbsp olive oil
1 large red bell pepper, cut into 1/2 inch strips
1 large green bell pepper, cut into 1/2 inch strips
1 large yellow bell pepper, cut into 1/2 inch strips
1 white onion, cut into 1/2 inch slivers
2 large garlic cloves, minced
8 tortillas

For the sauce, place all ingredients in blender and blend until smooth.  Set aside.
For the fajitas, season the chicken with salt, pepper, cumin and half the oregano.  Heat oil over medium high heat, then add chicken and cook 4 to 5 minutes.  Add the bell peppers, onion, garlic and remaining oregano.  Season with salt and pepper to taste, then cook a few more minutes, until veggies are soft.  Warm tortillas.  Scoop chicken and veggie mixture into each tortilla and drizzle with avocado sauce.  Fold the tortilla over and serve.

Mediterranean Bowl

Mediterranean Bowl
adjusted from The DASH Diet Cookbook

1 cup uncooked whole wheat couscous
1 1/4 C water
1 (16 oz) can artichoke hearts, coarsely chopped
1/2 C rinsed black olives, halved
3/4 C chopped roasted red pepper
1/2 C feta cheese
1 C grape tomatoes, chopped
1/2 small red onion, finely diced
1/4 tsp dried oregano
Pinch crushed red pepper
4 Tbsp olive oil
Juice of 1 lemon
Pinch black pepper

Boil water, add the couscous, stir and turn off the heat.  Cover pot with lid and let sit for 5 minutes, then fluff with fork.
Meanwhile, combine all ingredients except for couscous and mix thoroughly.  Refrigerate 15 minutes or so, then fold in couscous.  Serve cold or at room temperature.

Cauliflower Carrot Soup

Cauliflower Carrot Soup
adjusted from The DASH Diet Cookbook

1 large head of cauliflower, coarsely chopped
2 Tbsp olive oil
1/2 small white onion, chopped
3 large cloves garlic, chopped
3 medium carrots, chopped
4 cups vegetable broth
1/2 tsp sea salt
1/2 tsp black pepper
a pinch or two crushed red pepper
1/4 tsp dried basil

Fill large pot with water and bring to a boil.  Add chopped cauliflower, cover pot and let boil for 6 to 8 minutes, or until cauliflower is easily pierced with a fork.  Strain cauliflower and discard water.
Meanwhile, heat oil over medium heat.  Add onion, garlic and carrot.  Saute until onion is translucent.
  Add cauliflower.  Transfer a ladleful of veggies to a blender.  Add 1 cup of broth and blend on low to combine, then on high until smooth.  Transfer blended veggies to another pot and repeat process until all veggies are blended.
Heat the blended veggies over medium-high heat.  Add salt, pepper, red pepper and basil.  Bring to a boil and serve hot.

Friday, February 7, 2014

Coconut Limeade

Coconut Limeade

12 limes
1 can coconut milk
1 can cream of coconut
3/4 to 1 C sugar
10 C water

Cut 6 of the limes in quarters.  Put in a blender with 1 of the cups of water.  Puree until the mixture spins easily through the blender but is still chunky.  Pour into a pitcher through a strainer, using a spatula to press the pulp against the strainer to get all the juice out..  Cut the remaining 6 limes in quarters, place in blender and add a cup of water again.  Puree as before.  Again, pour into pitcher through a strainer, using a spatula to press the pulp against the strainer to get all the juice out.  Rinse out blender.  Add can of coconut milk and one cup of water to the blender.  Puree until combined.  Pour into pitcher.  Add can of cream of coconut and one cup water to the blender; puree until combined.  Pour into pitcher.  Stir in sugar a 1/4 C at a time; stir until dissolved.  The sooner it's served, the better.
Makes about a gallon (16 cups).

Thursday, February 6, 2014

Easy Lasagna

Easy Lasagna

1 lb ground beef or italian sausage (just depends on preference)
28 oz tomato sauce
16 oz ricotta
8 oz mozzarella
7 lasagna noodles

Combine beef/sausage with tomato sauce and add dried minced garlic, basil, oregano, crushed red pepper and salt to taste.  Layer in 9X9 pan from bottom to top: sauce, noodles (you'll have to break them to fit, use extra pieces to fill in), sauce, ricotta, mozzarella.  Repeat twice.  Bake at 350 degrees for 1 hour.  Cover with foil halfway through to prevent cheese from burning.

Saturday, January 11, 2014

Chicken Pot Pie

      Chicken Pot Pie

      1 chicken breast, cooked and cubed or shredded
      1 cup sliced carrots
      1 cup chopped broccoli
      1/2 cup sliced celery
      1/3 cup butter
      1/3 cup chopped onion
      1/3 cup all-purpose flour
      1/2 teaspoon salt
      1/4 teaspoon black pepper
      1/4 teaspoon celery seed
      1 3/4 cups chicken broth
      2/3 cup milk


      2 (9 inch) unbaked pie crusts

      Preheat oven to 425 degrees F (220 degrees C.)
      Roll out pie crust in pan. Combine chicken, carrots, broccoli, and celery. Place in bottom

      pie crust.  
      In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in
      flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over
      medium-low heat until thick. Remove from heat and pour hot liquid mixture over chicken
      mixture in bottom pie crust. Cover with top crust, seal edges, and cut away excess dough.
      Make several small slits in the top to allow steam to escape.
      Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling
      is bubbly. Cool for 15 minutes before serving.

Thursday, January 9, 2014

Tortellini Primavera

2 cups vegetable broth
3 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 cup shredded Parmesan cheese
1 teaspoon dried tarragon
1/4 teaspoon salt
4-5 cups chopped vegetables, such as broccoli, carrots, squash and snap peas
1 16-ounce package frozen cheese tortellini

Put a large pot of water on to boil.
Meanwhile, whisk broth and flour in a small bowl. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Add the broth mixture to the pan, bring to a boil and cook, stirring until broth has thickened, about 3 minutes. Remove from the heat and stir in cheese, tarragon and salt.
Add vegetables and tortellini to the boiling water; return the water to a simmer and cook until the vegetables and tortellini are tender, 5-7 minutes. Drain; add to the pan with the sauce and stir to coat.