White Chicken Enchilada Casserole

Once again, my sister made these for me, and I HAD to go home and make them again.  Delicious!  Fast!  Easy!  And none of the kids complain about this one!  :)

• 8 corn tortillas, cut into 1 inch squares
• 2 cups shredded Monterrey jack cheese, divided
• 2 cups cooked and shredded chicken (I use this recipe)
• 3 TBS flour (I use the Namaste brand gluten free flour blend)
• 3 TBS butter
• 2 cups chicken broth
• 1 cup sour cream
• 1 4 oz can diced green chiles
• salt and pepper to taste
• chopped fresh cilantro for garnish

1. Preheat oven to 425
2. Spray 9x13 inch pan with cooking spray
3. Mix chicken, tortilla squares, and 1 cup of the cheese in large bowl.  Pour into 9x13 in baking dish.  
4. In large saucepan, over medium-lo heat, melt butter.  Once melted whisk in flour; cook and stir for 1 minute.
5. Slowly add in chicken broth, whisking until smooth.  Continue cooking until thick and bubbly.  Stir in sour cream and green chiles.  Season with salt and pepper to taste.  Pour over chicken mixture.  Top with remaining cheese
6. Bake 20-25 minutes, or until golden and bubbly.  
7. Garnish with fresh cilantro.  

Loaded chicken salad

This was pretty fabulous.  The hubby ended up eating it for lunch several days after I made it.  Yum.

• 2 - 3 cups shredded chicken (I use this recipe)
• 2 green onions, both the light and dark parts, sliced
• 1 red bell pepper and 1 yellow bell pepper, roasted, peeled, seeded, and diced (next time I want to try raw, I wasn't such a fan of it roasted...)
• 1 small carrot, peeled and grated or shredded
• 2 large stalks of celery
• 1 small red onion, diced
• 1-3 avacados, depending on how many sandwiches
• Greek Yogurt Ranch Mayo (recipe down a little)
• Kosher salt and ground black pepper

Greek Yogurt Garlic Ranch mayo:

• 2/3 cup plain greek yogurt
• 2-3 TBS mayo
• 1/4 cup chopped, fresh parsley
• 2 TBS chopped, fresh chives
• 1 TBS chopped, fresh dill weed
• 1 garlic clove, chopped and smashed into a paste with a pinch of kosher salt
• 1/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup buttermilk 
• salt and pepper to taste

1. Combine the first 7 ingredients in a large bowl.  Mix in as much of the greek Yogurt ranch mayo as you want.  
2. Cover the bowl and refrigerate at least two hours.  Overnight is ok!

Flourless Peanut Butter Oatmeal Chocolate Chip cookies

This cookie has it all!  And I swear it tastes even better the 2nd day!  Seriously so yummy!  And as far as cookies go, not TOOOOOOooooo unhealthy...  :)  (I totally justified it, right!?)  Thank you, pinterest!

• 2/3 cup rolled oats (I use gluten-free)
• 1 tsp baking soda
• 1 cup peanut butter
• 2/3 cup dark brown sugar (I've only used light because that's what I've had on hand.)
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 2/3 cups chocolate chips
• 2/3 cup chopped walnuts

1. Preheat oven to 350. 
2. In small bowl, mix together the oats and baking soda, set aside.
3. In large mixing bowl (I use my beautiful kitchen aide standing mixer - thanks sisters!!), beat with flat attatchment the peanut butter, brown sugar, eggs, and vanilla until smooth, about 3 minutes.  Mix in dry ingredients with wooden spoon.  Stir in chocolate chips and nuts.  Try not to eat ALL the cookie dough.  
4. Roll cookies into 2-inch dough balls and place onto ungreased cookie sheet about two inches apart, then barely flatten the top of the cookie with your hand.  
5. Bake 9-11 minutes.  They may look a little underdone.  Thats ok.  :)

Banana Pancakes

Healthy pancakes, yes please!  I serve these with my mom's famous peanut butter syrup.  The kids LOVE when I do this!  I generally double the recipe for my herd.

• 2 eggs
• 1 banana
• 1/2 cup oats (I use GF oats)
• 1/4 cup applesauce
• 1 tsp vanilla
• 1/2 tsp cinnamon

1. Put oats in blender and blend until ground.
2. Add remaining ingredients and mix until blended.
3. Cook on buttered skillet, flipping halfway through.

Crock pot Red beans and Rice

The husband and kids went crazy over this recipe.  Economical and healthy.  Plus it adds some variety.  Sounds good!

• 1 lb bag red beans
• 7 cups water
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, chopped or minced
• 2 cans chicken broth
• 1 1/2 lbs smoked sausage (I use turkey sausage)
• 2 TBS creole seasoning (I use Tony's)
• Hot cooked rice

1. Check your beans, remove the halves or any small pebbles.  Rinse thoroughly in a strainer, then pour into crock pot.  Add all remaining ingredients, except rice.  (You can boil the sausage first to remove fat.).
2. Cook for 7 hours on high.  Pour over hot cooked rice.  

Badda Bing.  Badda Boom!  Dinner.

Sweet Potato Burrito Bowls

My sister made this for me when I visited her a few weekends ago, and I couldn't wait to get home and have it again.  And then I couldn't wait to have leftovers for lunch the next day.  And then again the next day.  Super healthy and super yummy.

• 1 cup sweet bell peppers
• 1 can black beans
• 1 cup frozen corn
• 1/2 tsp garlic
• 1 lb sweet potatoes
• 1 can diced tomatoes
• 2 cups vegetable or chicken broth
• 2 TBS lime juice
• 1 cup white rice
• 1/2 tsp chili powder
• 3 TBS olive oil
• 1 tsp cumin
• 1 1/2 cup cheddar cheese
• sour cream

1. In a large saucepan, saute sweet potatoes in a little olive oil until sweet potatoes are golden and soft.  Add rice, veggies, beans, broth, and spices.  
2. Cover and allow to simmer until rice is tender, about 25 mins.   Stir in the cheese and top with sour cream.  

mmmmmmmmmm.  :)

Baked Chicken Fajitas

This recipe is a new family favorite.  So easy to make!!  And, for evenings that you know will be stressfull/busy, you can chop everything way ahead of time, so you can throw it in the oven when the time comes!  Easy peasy!

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 1 can (14.5 oz) diced tomatoes with chilies, drained
• 1 medium onion, cut into thin strips
• 2 medium peppers, cut into strips (preferably different colors - to make it healthier and prettier) (but mostly just prettier)
• 12 6-inch corn tortillas

Marinade:  (I will be changing this because I wasn't a huge fan, but here's a baseline until I work out the kinks)

• 2 TBS oil
• 2-3 tsp chili powder
• 2 tsp ground cumin
• 1-2 tsp hot sauce
• 1/4 tsp salt
• 1 lime

1. Preheat oven to 400.  Spray 9x13in baking dish with cooking spray.  In prepared dish, toss chicken, tomatoes, onions, and peppers until combined.  In a seperate dish, whisk together marinade ingredients until combined.  Drizzle over chicken mixture and toss to coat.  (I do this in a zip lock bag)
2. Bake uncovered for 20-25 minutes, or until chicken is no longer pink and vegetables are tender.