Chicken Tortilla Casserole

Chicken Tortilla Casserole by Jen

2-3 baked chicken breasts
1 can chopped green chiles
1 large onion, finely chopped (I use about ½ onion because
otherwise it’s a little oniony)
1 can cream of chicken (or celery) soup
½ can evaporated milk
1 lb. cheddar cheese
1 lb. Monterey Jack cheese
Pace Picante Sauce
Black olives (optional)

Directions
Shred baked chicken. Cut tortillas in half. Mix soup,
evaporated milk and Pace Picante Sauce in bowl to taste. Spread
some salsa on bottom of a small casserole pan. Layer tortillas,
chicken, onions, chiles, olives (if used), soup mixture, and
cheese. Repeat layering, finishing with chees eon top.

Bake at 350 degrees uncovered for approximately one hour or
until cheese is bubbly. Let stand 15 minutes before serving.

Note: I actually mix the chicken, onions, chiles and soup
mixture together rather than layering everything. I also
sautéed the onions to soften them up because in the past they
have still been crunchy even after baking for an hour. Oh, and
I used pepper jack cheese in the casserole yesterday which gave
it a little kick.,"

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole by Amy Shadd

2 lb frozen hash browns (shredded style)
1 stick butter (1/2 cup), melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup diced onion
2 cups cheddar cheese, grated
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 & spray an 11 X 14 baking dish with cooking spray
Mix all of the ingredients together in a large bowl, then pour into pan and bake for 45 - 55 min, until golden brown on top (I put mine under the broiler for a few minutes at the end, just to crisp up the top a little more).

Beef, Cheese, and Noodle Bake

Beef, Cheese, and Noodle Bake by Cora (found on MyRecipes.com)

Ingredients

1 (8-ounce) package small elbow macaroni
Cooking spray
1 cup prechopped onion
1 cup preshredded carrot
2 teaspoons bottled minced garlic
1 pound lean ground sirloin
1 cup tomato sauce
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 cup fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

Directions
Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

White Chicken Chili

White Chicken Chili by Amy S.

1 large onion
4 cloves garlic
5 chicken breasts - cut into bite-sized pieces

2 cans white beans
1 can kidney bean
1 can black bean
1 can chopped green chili
2 cups or 1 can corn
32 oz chicken broth

1 tsp cumin, oregano, chili powder, red pepper flakes
1 lime juiced
1/2 bunch cilantro

Sauté the onion and the chicken in a pan.

Then place everything into the crock pot. I added cilantro 10 minutes before serving.

Chicken Enchilada

Recipe will be posted soon.

Pork Carnitas

Pork Carnitas by Heather
3 tsp. salt
3 tsp. garlic powder
3 tsp. ground cumin
1 ½ tsp. crumbled dried oregano
1 ½ tsp. ground coriander
½ tsp. cinnamon
1 (2-3 lb.) boneless pork should roast
2 bay leaves
2 C. chicken broth

1. Mix together salt, garlic powder, cumin, oregano, coriander,
and cinnamon in a bowl. Coat pork with the spice mixture. Place
the bay leaves in the bottom of a slow cooker and place the
pork on top. Pour the chicken broth around the sides of the
pork, being careful not to rinse off the spice mixture.

2. Cover and cook on Low until the pork shreds easily with a
fork, about 10 hours. Turn the meat after it has cooked for 5
hours. When the pork is tender, remove from slow cooker, and
shred with two forks. Use cooking liquid as needed to moisten
the meat."

Healthy Banana Blueberry Muffins

Healthy Banana Blueberry Muffins by Cora (from Allrecipes.com)

Ingredients
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
2 egg
3 Tablespoons Butter (optional)
1 teaspoon vanilla extract
1 cup fresh blueberries

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.

In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, butter (the original recipe does not include butter. I haven't made them without butter but I think I will try next time), and vanilla extract.

Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.

Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.