Sour Cream Chicken Enchiladas

Ingredients

16 oz. fat free sour cream 1 can fat free cream of chicken soup 1 tbls. fresh chopped cilantro (1/2 tbls. dried) 2 1/2 cups cooked shredded chicken breast 1 can Mexican Rotel 1 cup chopped onions 16 corn tortillas 8 oz. shredded pepper jack and colby cheese blend 1 can diced green chiles

Directions

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Roasted Turkey

Ingredients

1 Whole Turkey (12 pounds) 3/4 cup olive oil 2 tablespoons garlic powder 2 teaspoons dried basil 1 teaspoon ground sage 1 teaspoon salt 1/2 teaspoon black pepper 2 cups water

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey and place into a roasting pan with a lid.
2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover with the lid.
3. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C).
4. Remove bird from oven and allow to stand for about 30 minutes before carving.
Makes 16 servings.

Salsa

Ingredients

2 medium Tomatoes 1 cup Onions 6 Garlic clove 1 lime 2 tbsp Cilantro Dash Salt 1/2 cup Green Chili Peppers

Directions

First, the ingredients must be fresh. Find a pepper that is the right amount of spice for your taste. You can also use green onions or the entire onion including greens for a slightly greener taste.
Chop onions, garlic, pepper, and tomatos. Combine in a bowl that is refridgerator safe. Add fresh cilantro, salt, and lime to taste.
Refridgerate over night and voila! Delicious, fresh, healthy homemade salsa!

Number of Servings: 4

Avocado Hummus

Ingredients

2 (15oz.) cans chick peas 3 cloves garlic, finely minced 3-4 tbsp fresh lemon juice 3 tbsp Tahini 1/2 tsp salt 1/2 tsp cumin 1/8 tsp garam masala (optional) 1/2 cup low-fat plain yogurt 1 ripe avocado

Directions

Drain beans and rinse in a colander until water runs clear. Puree beans with garlic in a food processor.
Add remaining ingredients and blend until thick and smooth. Add more salt or lemon juice if desired.
Transfer to a bowl, cover, and chill until ready to serve.


Number of Servings: 8

Baked Chicken Tortillas

Ingredients

1 cup bottled salsa, divided 8 oz fat free sour cream 6 (10-inch) flour tortillas 1-1/2 cups chopped cooked chicken breast (about 3/4 pound) 1/3 cup chopped tomato 1/3 cup chopped green or red bell pepper 1/4 cup chopped onion Cooking spray 3/4 cup (3 oz) shredded reduced-fat cheddar cheese

Directions

Preheat oven to 350�.
Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla.
Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up.
Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray.
Top with 1/2 cup salsa.
Bake at 350� for 15 minutes.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.


Number of Servings: 6

Crockpot Crazy Chicken

Ingredients

6 boneless skinless chicken breasts 2 cups salsa 1 tbs honey 1 tsp cumin 1 tsp chili powder 1 tbs ketchup 1/2 tbs mustard

Directions

Place chicken in the crock pot.
In a small bowl mix the remaining ingredients and pour over the chicken.
Cover and cook on low for 6 to 8 hours.
Really good over rice or pasta (not included in nutritional info).
Serve each breast with about 1/3 cup of sauce.

Number of Servings: 6

Mediterranean Grilled Cheese

Makes 4 sandwiches

8 slices firm white bread

¼ cup mayonnaise

6 oz thinly sliced Fontina cheese, room temp

6 oz thinly sliced ham

1 large tomato, sliced thin

8 large or 16 small basil leaves

½ sweet red or other sweet onion, sliced thin

4 Tablespoons of melted butter

Spread each slice of bread with mayo. On 4 slices, mayo side up, stack ½ of cheese, all the ham, tomato, basil and onion, then the remaining cheese. Top with remaining bread slices, mayo side down. Heat griddle or skillet. Brush top of bread with melted butter, then invert onto cooking surface. Grill over medium low heat until golden brown. Brush uncooked side with butter, flip and grill until golden brown. Pressing down on the sandwich during the grilling helps to brown the sandwich.