Crock Pot Green Chile Enchilada Soup

Crock Pot Green Chile Enchilada Soup

Ingredients

• 4 chicken breasts (cooked and shredded)
• 2 - 14.5 oz cans chicken broth
• 2 - 15 oz. cans mild green enchilada sauce
• 2 - 4 oz. cans diced green chiles
• 2/3 cup water
• 1 1/2 TB cumin
• 1 TB chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 2/3 cup corn (if frozen, thaw out)
• 2/3 cup instant rice
• 1 - 8 oz. bar cream cheese (cubed)
• salt and pepper
• Monterrey Jack Cheese

Instructions

1. Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours.
2. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour.
3. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

Guacamole Salad

Deconstructed Guacamole Salad

Ingredients:
2 ripe avocados, in thick slices
1 red onion, sliced in half moons
A generous handful of coriander
Cherry tomatoes, sliced in half
Salt and pepper to season

Dressing-
Juice and zest of 1 lime
1 teaspoon of Tabasco sauce
3 tablespoons of extra virgin olive oil

Directions:
-Whisk together the ingredients for the dressing in a bowl and set aside.
-Assemble the ingredients for the salad on a serving platter, start with the slices of avocado then top with the red onion slices and then the cherry tomatoes. Pick off little leaves of coriander and sprinkle all over the top of the salad.
-Drizzle over the dressing and then season with sea salt and a good grinding of black pepper.
-Serve straight away.

Pineapple Salsa

Pineapple Salsa
inspired by Chef Jamie

Ingredients
1/2 a pineapple {or 1 can} roughly chopped
1/3 red onion, diced
1 tomato, chopped
1 jalapeno, deseeded and diced
1 large handful parsley, chopped
1 Tablespoon olive oil
1 Tablespoon lemon juice {or sub lime}
salt and pepper

Method | Simple. Mix together and season to taste. Make sure some of the pineapple juice gets in the mix to ensure it’s extra tasty.

Skillet Cornbread

3 Tbsp. butter
1 cup flour
1 cup fine yellow cornmeal
2 Tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 large egg, lightly beaten
2 cups buttermilk

Heat oven to 400*. Use a pat of the butter to grease a 10-inch cast iron skillet. Melt the remaining butter in a small saucepan. Remove the pan. Sift the flour, cornmeal, sugar, baking soda, baking powder, and salt into a large bowl. Separate bowl, whisk eggs and buttermilk. Pour the melted butter into buttermilk. Make a well in the dry ingredients and pour in the buttermilk mixture. Stir the batter just until evenly blended, Then pour into buttered skillet. Bake the cornbread until toothpick clean, about 25-30 minutes. Cool the bread in the pan for 10 minutes.

Naveen's Green Bean's

2 lbs. fresh green beans
1/2 cup diced onions
3 cloves garlic, minced
1/3 cup olive oil
1/2 tsp. dried basil
1/2 tsp. Italian seasoning
salt and pepper to taste

Wash and trim the beans, then snap them in half. Place the beans in a saucepan with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the beans until just barely tender, about 8 minutes. Drain the beans and immediately rinse them in cold water to stop cooking process. Saute onions, and garlic in olive oil for 5 minutes. Add basil, Italian seasoning, and salt and pepper. Stir in the green beans and cook the mixture for 3-4 minutes to heat it through.

Baked Stuffed Potatoes

6 large Idaho potatoes, pre-baked
1/4 c. butter
1/2 c. green onions, diced
1/4 c. crumbled bacon bits
1 c. shredded colby jack cheese

Scoop out insides of potatoes, leaving enough to make a good shell for freezing and baking. Mash potatoes with butter, green onions, bacon bits, and cheese. Refill potato skins, then wrap each, and double wrap to avoid freezer burn, and label. To cook, thaw potatoes and warm at 400* for 30 minutes, until the cheese is fully melted.

Serve with sour cream, broccoli, or any other toppings you like.

Cinnamon Rolls by Paula Deen

Ingredients
Dough:

* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
*
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour
*

Filling:

* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional
*

Glaze:

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

The Best Breakfast Quesadillas

Ingredients:

Quesadillas:

1 Tbsp. butter
2 slices bacon, finely chopped
1/4 cup shredded potatoes
1/4 cup finely chopped smoked sausage
2 green onions, sliced
4 eggs, beaten
Pinch paprika
1/2 cup grated pepper jack cheese or jalapeno cheddar
2 12-inch flour tortillas
Nonstick cooking spray

Tangy Sour Cream Dipping Sauce:

3 Tbsp. salsa verde
2 Tbsp. minced red pepper or seeded red jalapeno
1/2 cup sour cream
Pinch cayenne
1 Tbsp. chopped chives

Directions:

In a large skillet or griddle over medium heat, add butter. Add the bacon and cook for 3 — 4 minutes until slightly crisp. Add the potatoes, sausage, and onions and cook for an additional 2 minutes, stirring frequently until the potatoes develop some color. Add the eggs and paprika. Cook until the eggs are set. Remove the egg mixture to a bowl. Wipe skillet or griddle clean.

Spray skillet or griddle with nonstick spray. Place a tortilla on the skillet and fill one half of the tortilla with half of the eggs. Top with half of the cheese. Fold to form a half-moon and cook for 2 — 3 minutes on each side. Remove from the pan and keep warm. Repeat with remaining ingredients. Cut quesadilla into wedges and serve with dipping sauce.

To make the dipping sauce, mix together all ingredients and set aside. Serve with the quesadilla wedges.

BBQ Chicken Tenders

Ingredients

* 1 cup prepared barbecue sauce
* 2 tablespoons Dijon mustard
* 2 tablespoons honey
* 1 1/2 pounds chicken tenders (see Note)
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground pepper
* 2 large eggs
* 1 3/4 cups coarse dry breadcrumbs, preferably whole-wheat (see Note)
* Olive oil or canola oil cooking spray

Preparation

1. Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour.
2. Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
3. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray.
4. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.

Tips & Notes

* Ingredient notes: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. (To make fine dry breadcrumbs, process until very fine.) Spread on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.
* Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

Nutrition

Per tender: 67 calories; 0 g fat (0 g sat, 0 g mono); 28 mg cholesterol; 8 g carbohydrates; 2 g added sugars; 8 g protein; 1 g fiber; 141 mg sodium; 7 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 lean meat

Parisian Steak and Cheese Croissant Sandwiches
Giada De Laurentiis

Ingredients

* 4 (4-ounce) beef fillet steaks
* Kosher salt and freshly ground black pepper
* 2 tablespoons unsalted butter, at room temperature
* 4 croissants
* 6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
* 2 cups arugula
* 1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

Directions

Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.

Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.

Bacon Jack and Jalapeno Quesadillas
By: Food Network Kitchens

Ingredients
Guacamole:

* 1 ripe Hass avocado, halved, seeded and peeled
* 1 small tomato, diced
* 2 scallions, finely chopped
* 1 tablespoon fresh lime juice
* 1 to 2 tablespoons chopped cilantro leaves
* 1 jalapeno, seeded and minced
* 1 small garlic clove, minced
* Salt, to taste
*

Quesadillas:

* 4 strips turkey bacon (about 3 ounces)
* 6 scallions,(white and green parts) thinly sliced
* 1 jalapeno, seeded and minced
* 1 garlic clove, minced
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 3 (8-inch) multi-grain tortillas
* 3/4 cup shredded reduced-fat Monterey jack cheese
* 1/4 cup reduced-fat sour cream, optional
* Cilantro, for garnish

Directions
Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.

Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray.

Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside.

To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.

Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.

Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.

Copyright 2009 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving: 3 wedges with 1/4 cup guacamole and 1 tablespoon sour cream

Calories 320; Total Fat 18 g; (Sat Fat 6 g, Mono Fat 6 g, Poly Fat 2 g) ; Protein 18 g; Carb 26 g; Fiber 7 g; Cholesterol 32 mg; Sodium 630 mg

Spinach Cheese Ball

Ingredients

* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 2 (8 ounce) packages cream cheese, softened
* 1 (4 ounce) can water chestnuts, drained and chopped
* 1 (.4 ounce) packet dry vegetable soup mix
* 2 tablespoons mayonnaise
* 1 cup finely shredded Cheddar cheese
* 1/2 cup chopped walnuts

Directions

1. In a large bowl, mix together the spinach, cream cheese, water chestnuts, vegetable soup mix, mayonnaise and Cheddar cheese until well blended. Form into a ball, and roll in chopped walnuts. If the mixture is too soft to form a ball, refrigerate for about 30 minutes to set. Wrap the cheese ball in plastic wrap, and refrigerate overnight to blend the flavors before serving with your favorite crackers.

Bacon Ranch Cheese Ball

Ingredients

* 6 slices bacon
* 2 (8 ounce) packages cream cheese, softened
* 1 (1 ounce) package buttermilk Ranch dressing mix
* 1/2 cup shredded sharp Cheddar cheese
* 4 green onions, chopped
* 3 tablespoons chopped black olives
* 1 1/2 cups chopped pecans (optional)

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the cooled bacon into small pieces.
2. Stir together the cream cheese and ranch dressing mix in a bowl until smooth. Add the bacon, Cheddar cheese, green onions, and olives; stir until well combined. Shape the mixture into a ball and roll in the chopped pecans. Refrigerate overnight.

PARTY PITA WEDGES

Read more about it at www.cooks.com/rec/view/0,171,131191-250192,00.html
Content Copyright © 2011 Cooks.com - All rights reserved.

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts)

Homemade Salsa

Ingredients

* 1 (14.5 ounce) can whole peeled tomatoes, drained
* 1/4 cup chopped red onion
* 1/4 cup chopped onion
* 1 jalapeno pepper, seeded
* 1 tablespoon cider vinegar
* 1 tablespoon minced fresh cilantro
* 1 clove garlic, peeled
* 1 teaspoon ground cumin
* 1/4 teaspoon salt

Directions

1. In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
*
Nutritional Analysis: 1/3 cup equals 34 calories, trace fat (trace saturated fat), 0 cholesterol, 336 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.

Cauliflower-Potato Bake


1 medium yellow or white potato, peeled
and cut into bite-size pieces
1 medium red pepper, seeded and chopped
2 cups cauliflower florets, cut into bite-size pieces
1 Tbsp. extra virgin olive oil
1/2 tsp. garlic granules or powder
1/4 tsp. onion granules or powder
Salt and freshly ground black pepper, to taste
2 Tbsp. skim or reduced-fat (2%) milk
1/4 cup Parmesan cheese
2 Tbsp. minced fresh Italian parsley for garnish


Preheat oven to 400 degrees. Spray a 9-inch baking dish with canola or olive oil cooking spray and set aside. In medium bowl, toss potato, red pepper and cauliflower with oil and garlic and onion granules. Add salt and pepper to taste. Transfer vegetables to prepared baking dish. Drizzle milk evenly over top. Sprinkle with cheese. Cover tightly with foil and bake for 30-40 minutes, or until vegetables are tender.

If desired, brown cheese by placing dish under broiler for 30 seconds, watching carefully. Garnish with parsley and serve hot as side dish.

Makes 6 Servings. Per serving: 66 calories, 3 g total fat (<1 g saturated fat), 8 g carbohydrates, 3 g protein, 2 g dietary fiber, 64 mg sodium.

Lentil and Rice Stuffed Squash

1/2 cup brown basmati rice
1/3 cup French green lentils
2 cups fat-free vegetable broth
3 large summer squash (about 2-2 1/2 lb.), halved
1 Tbsp. extra virgin olive oil
2/3 cup finely chopped red onion
2 garlic cloves, finely chopped
3 whole scallions, chopped
3 cups escarole, rolled up and sliced thin
1-2 Tbsp. finely-chopped fresh dill (optional)
1/4 cup chopped flat-leaf parsley
1/8 tsp. red pepper flakes, optional
Salt and freshly-ground black pepper
6 Tbsp. crumbled feta cheese

Combine the rice, lentils and vegetable broth in a deep saucepan with 1/2 cup water. Cook, covered, until the rice and lentils are tender, about 45 minutes. Drain and transfer to a mixing bowl.

If using yellow squash, cut off the necks. Scoop out the seeds with a spoon. In a large pot of boiling water, cook the squash 4 minutes. Drain and transfer to a bowl of ice-cold water. When completely cooled, pat the squash dry and set aside.

Place a rack in the center of the oven. Preheat the oven to 350 degrees.

Heat the oil in a pan over medium-high heat until hot. Sauté the onion 3 minutes. Add the garlic and scallions. Cook until the onion is soft, about 5 minutes. Stir in the escarole and pepper flakes (if using). Cook until the escarole is wilted and bright green, about 5 minutes. Stir the vegetables into the rice mixture. Mix in the dill and parsley. Season to taste with salt and pepper.

In a baking dish just large enough to hold them, arrange the squash. Spoon in the filling, generously mounding it. Sprinkle on the feta. Pour 1/2 cup water into the baking dish.

Bake, uncovered, until the cheese is soft, about 20 minutes. Serve warm or at room temperature, or refrigerate, covered in foil, until ready to use. Reheat before serving.

Makes 6 servings, each of a halved zucchini. Per serving: 173 calories, 5 g. total fat (2 g. saturated fat), 27 g. carbohydrate, 7 g. protein, 5 g. dietary fiber, 240 mg. sodium.

Strawberry-Blueberry Muffins

Canola oil spray
3 Tbsp. canola oil
1/3 cup unsweetened applesauce
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 cup fresh blueberries
1 cup chopped fresh strawberries
1 cup whole-wheat flour
1 cup unbleached all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup fat-free milk

Preheat oven to 375 degrees. Spray 12-cup muffin tin with canola oil and set aside. In medium bowl, whisk together oil, applesauce, sugar and eggs. Add vanilla, blueberries and strawberries. In separate bowl, blend together flours, baking powder and salt. Fold in half flour mixture, then half milk. Add remaining flour and milk, folding in just until blended. Scoop batter into prepared tins. Bake 25-30 minutes or until golden brown and inserted toothpick comes out dry. Allow muffins to cool for 20 minutes before removing from pan.

Per serving (1 muffin): 165 calories, 5 g total fat (<1 g saturated fat), 28 g carbohydrates, 4 g protein, 2 g dietary fiber, 133 mg sodium.

Savory Roasted Eggplant Spread

Ingredients:
1 large eggplant
1 peeled, seeded tomato, chopped
1/4 cup chopped parsley
1 Tbsp. minced green onions
2 tsp. fresh lemon juice
1 tsp. olive oil
Salt andfreshly ground black pepper, to taste

Instructions:
1. Place eggplant in baking dish and bake at 400 degrees for 45-55 minutes.

2. Let eggplant cool, then cut in half and scrape insides into bowl. Process in blender or processor, leaving slightly chunky. Stir in remaining ingredients.

3. To serve, spread on hearty whole grain bread or focaccia. If desired, top off sandwich with sliced tomatoes, roasted green or yellow squash slices pepper strips or onions.

Nutritional Information:
Makes 6 servings.

Per serving: 32 calories, <1 g. fat, <1 g. sat. fat, 6 g. carbohydrate, 1 g. protein, 2 g. dietary fiber, 6 mg sodium.

Sun-Dried Tomato Dip

Ingredients:
2 large red bell peppers or 1 jar (12 oz.), drained
1 can (15 oz.) can white beans, rinsed and drained
10 marinated sun-dried tomato halves, coarsely chopped
2 garlic cloves, chopped
3 Tbsp. low-fat mayonnaise
1 tsp. dry oregano
1 tsp. ground cumin
1/4 tsp. ground chipotle chili powder or pinch cayenne pepper
Salt and freshly ground black pepper, to taste

Instructions:
Grill fresh peppers over open flame or under broiler until their skins are blackened all over, using tongs to turn often, about 5 minutes. Place peppers in bowl and cover with plastic wrap. Let sit 20 minutes. When skin is loosened, pull it away with your fingers. (Some black bits will remain.) Open peppers and remove seeds and ribs. Coarsely chop peppers.

Place peppers in food processor or blender and pureé. Add beans, sun-dried tomatoes, garlic, mayonnaise, oregano, cumin and chili powder or cayenne. Process to a smooth pureé. Season to taste with salt and pepper. Dip is best if it sits an hour before serving. It keeps up to 3 days, tightly covered, in the refrigerator.


Nutritional Information:
Makes 2 1/2 cups, with a suggested serving of 1 tablespoon.

Per tablespoon: 18 calories, less than 1 g. total fat (less than 1 g. saturated fat), 3 g. carbohydrate, 1 g. protein, 1 g. dietary fiber, 22 mg. sodium.