Whole30 Quiche

Ingredients

1 sweet potato grated
1 onion finely chopped or grated
1 cup mushrooms finely chopped or grated
1 lb (no sugar added) sausage meat
6 eggs
1/4-1/2 cup coconut milk
Salt and pepper
Paprika

 

Directions

In a frying pan, saute sweet potato, onion and mushrooms until cooked salt and peper. Add in ground meat and saute until cooked. In a pie plate mix 6 eggs and coconut milk together. Add in meat/veggie mixture. Stir together and sprinkle paprika on top.

Cook at 400 for 30-40 mins.

Butternut Squash Pasta Sauce

Ingredients

1 butternut squash cubed (or 2 cups frozen cubed)
3/4 tsp sage
salt to taste
1/2 tsp paprika
2 tbsp melted coconut oil
1 onion cubed
2-3 cloves garlic

1/2-3/4 cup coconut milk
(optional - not whole30 compliant) 1/4 cup goat cheese

Directions

Place butternut sqaush, onion and garlic in a bowl and sprinkle spices all over. Pour on coconut oil and toss, coating each piece with oil and spices. Lay out on a lined cookie sheet. Roast at 400 for 30-45 mins.

Once squash has been roasted, pour into a blender and add coconut milk. Blend until smooth, adding more coconut milk for thinner consistency. If desired add goat cheese.

Serve over "zoodles" (zucchini noodles). Add chicken breast or other meat for added protein. Can also be served over pasta.

Ghee Hollandaise

Ingredients

1/2 cup melted ghee
2 egg yolks
1 Tablespoon lemon juice
Pinch of salt
Pinch of cayenne pepper or dash of Tabasco sauce

Directions

Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
Place the egg yolks, lemon juice, salt and cayenne pepper in the blender

Coconut Milk Creme Brulee

 

Ingredients

1 cup Full-Fat Coconut Milk (canned)
2 Tbsp Mild Honey
½ pinch Sea Salt
1 tsp vanilla
2 Egg Yolks
Coconut Sugar (or sugar of your choice)

 

Instructions

Preheat oven to 300°F. 

Line the bottom of a large 11x 14 baking pan with a kitchen towel. Bring a kettle of water to a boil.

While water is boiling, combine coconut milk, honey, salt & vanilla in a saucepan over medium heat. Stir occasionally for about 4-5 minutes. Do not bring to a boil.
 
In the blender, add the egg yolks and blend on Low speed for a few seconds. SLOWLY pour hot cream mixture through the hole in the lid of the blender into the yolks, in a very thin stream, blending constantly until all of the milk mixture is incorporated. Go super slow so you don't wind up with scrambled eggs. This may take a minute or two to incorporate all the coconut milk mixture.

If you don't have a blender, just whisk the eggs in a large bowl and slowly pour in the milk mixture while constantly whisking the eggs.

Pour the custard into ramekins (size doesn't matter, cook time will depend on ramekin size).

Place the ramekins on the towel in the baking dish, and place the baking dish on the center oven rack. Carefully pour the boiling water into the baking dish halfway up the sides of the ramekins, making sure not to get any water into the custard.

Bake 45-50 minutes. If you're using the wide, shallow ramekins, you may need a shorter baking time, closer to 30 minutes. Remove from oven when the custard is slightly firm, and still a little jiggly in the center.

Let cool for about an hour on a wire rack, then cover with plastic wrap and chill 4-6 hours, or overnight.

When ready to serve, blot any moisture off the surface and sprinkle a thin layer of sugar on top of each ramekin. Using a kitchen torch, lightly brown and caramelize the tops. If you don't have a kitchen torch, place under the broiler for a few minutes, though this method doesn't work nearly as well. Put the ramekins in the freezer for about 5 minutes after torching to get them cool again. 

Image and recipe from original post on www.ourpaleolife.com

Chocolate Coconut Ice Cream

Ingredients:

14-ounce can full-fat coconut milk (refrigerate before using if possible)
14-ounce can light coconut milk
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I used mint extract instead which made for an amazing chocolate mint flavor)
Pinch kosher salt

Instructions:

1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
2. Add into an ice cream maker (it helps if the mixture is cold before).
3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. 

Recipe Source & Photo from: A Couple Cooks (adapted) 

Peanut Butter Banana Bread

I modified the recipe from here and made my own clean version of this yummy looking treat!

Ingredients:

For the Bread:
1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup natural peanut butter
3 tablespoons coconut oil
2 large eggs
1/2 cup honey
1/4 cup coconut sugar
1 1/2 cups whole wheat pastry flour
1/4 cup ground flaxseed (I used hemp seed)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice


For the Peanut Butter Glaze:
1 Tbsp coconut oil
1 tablespoon honey
2 tablespoons natural peanut butter

Directions:

Preheat oven to 350° F. Grease bottom and sides of a 9 x 5-inch loaf pan; spray with coconut oil cooking spray

In the bowl of a stand mixer fitted with the paddle attachment, beat together the bananas, yogurt, peanut butter, butter and eggs at medium speed until combined. Add sugar & honey and beat until blended.

In a small bowl, whisk together flour, flaxseed, baking soda, salt, cinnamon and allspice. Add flour mixture to banana mixture; beat just until blended. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula.

Bake until top is golden and toothpick inserted into center comes out clean, about 1 hour 5 minutes. Cool in pan 10 minutes, then transfer to wire rack and cool completely.

To make the peanut butter glaze, in a small bowl mix together honey, coconut oil and peanut butter, put in the microwave for 20-30 sec and then mix until smooth. Drizzle glaze over bread.

Photo from Sweet Pea's Kitchen

Carrot Cake (Gluten Free)

In my attempt to eat clean, I have been adapting recipes to be as clean as possible.  This week when 2 lbs of carrots were $.99 at my local fruit and veggie market, I decided to try my hand at carrot cake.  I think it turned out pretty good actually, for my first try.  I may make adjustments along the way but here is what I did.

Carrot Cake
Ingredients: 1 1/2 Cups pineapple (I had frozen but you could use a 15-ounce can crushed pineapple  juice included) 1 pound carrots, peeled and shredded (I used about 4 cups shredded) 1/2 cup almond flour (I use TJ almond meal) 1/2 cup coconut flour 1/2 cup dried unsweetened coconut 1/2 cup coconut sugar 1/2 cup coconut oil, melted 4 eggs 1 1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon allspice

Directions: Preheat oven to 350º.
In the food processor with the grater blade I processed the carrots and pineapple. In a large bowl, mix all ingredients together well. Pour batter into a greased 9x13 pan or two 8x8 pans or even make muffins out of it. Bake for 35-45 minutes. Cool completely, and then frost with cream cheese frosting if desired.

I tried a clean-ish version of cream cheese frosting...it was...ok!  That definately needs some tweaking for sure!  I used cream cheese, honey, vanilla.  Next time I think it will need a bit of lemon juice too.

Chocolate Quinoa Cake & Whipped Coconut Cream Icing

Before you roll your eyes and keep scrolling, I promise you, this cake is amazing!  It's moist and yummy and got the deal of approval from the people I served it to!

Ingredients:

2 cups cooked quinoa*

1/3 cup unsweetened almond milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

1/2 cup Earth Balance, melted (or butter)

1/4 cup melted coconut oil

1 cup organic evaporated cane juice or white sugar

1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt 

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 (10 ounce) bag chocolate chips

Instructions

1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

Notes

*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!

note: using light coconut milk may result in undesirable results for the icing

(time does not include chilling coconut milk overnight or chilling the icing after it's made)

recipe & photo found at http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/

One Pan Mexican Quinoa

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapenos, minced (first time I made this I did not use the jalapeno and it was still very good)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (I used fresh cherry tomatoes the first time with much success)
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
• Serve immediately.

Recipe & Image found at http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/

Clean Banana Bread

• ½ cup whole wheat pastry flour (or for gluten free coconut flour)
  
• ½ cup almond flour
• 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)
• 1/3 cup  coconut oil melted (or 1/2 cup butter can be used)
• ¼ cup chocolate chips or cocoa nibs
• ½ teaspoon cinnamon
• ¾ teaspoon baking soda
• ¼ cup honey or agave or ¼ teaspoon no additive liquid stevia
• 4 eggs
• ½ teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan
2. In a medium sized mixer bowl combine all the ingredients together and mix on medium until batter looks smooth and combined.
3. Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper.
4. Sprinkle in chocolate chips (I found my chocolate all hit the bottom if I added it earlier)
5. Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean. 
6. Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. 

Picture and Recipe (modified) from http://slimpalate.com/banana-bread-paleo-grain-free-gluten-free/

Red Curry Lentils & Chickpeas

• 1 Can lentils (drained)
• 1 Can chickpeas (drained)
• 1/2 large onion, diced
• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1/2 tablespoon garam masala
• 1/2 - 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1 teaspoon honey
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 14 oz can tomato puree
• 1 can coconut milk
• cilantro 

1. Heat oil and saute diced onion until tender.  
2. Add ginger and garlic, cook for 30 secs.  
3. Add in honey and red curry.  Stir until combined. 
4. Add spices, tomato paste and coconut milk.  Stir until all combined.  
5. Add in lentils and chickpeas.  Simmer for 5-10 mins so that all the flavors can develop.
6. Serve over brown rice, quinoa or with naan bread.  Garnish with cilantro

Recipe modified from http://pinchofyum.com/red-curry-lentils

Thai Turkey Zucchini Meatballs

For Meatballs:
• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp fish sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp red curry paste
• 2 tbsp coconut milk, light (canned)
• 1/8 tsp hot pepper chill flakes
• Cooking spray 
For the Sauce:
• 1 + 1/2 cup coconut milk, light (canned)
• 3 tbsp tomato paste
• 1 tsp red curry paste
• 1 tsp fish sauce
• 1/8 tsp hot pepper chili flakes, or to taste
• 5-6 kaffir lime leaves (optional)

Directions

1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.
Photo and Recipe from http://ifoodreal.com/30-minute-clean-thai-turkey-zucchini-meatballs/

Mexican Sweet Potato Skins

YUM is all I can say! This are my favorite new lunch dish.  I made a batch up and then put them in a container to heat up for lunches in my week.  The heat up real quick and are a nice complete meal.  I modified the original recipe to be a little more "clean"

Ingredients

• 3 medium sweet potatoes
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained
• 1 tablespoon coconut oil (original recipe called for butter)
• ½ yellow onion, chopped
• 2-4 chipotle peppers in adobo sauce, minced or pureed (not the whole can!) or dry chipotle pepper to taste
• 1 ounce goat cheese (original recipe called for cream cheese)
• ¼ cup greek yogurt (original recipe called for sour cream)
• 1 teaspoon salt
• ½ cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (I used mozza)

Instructions

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the oil over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the goat cheese, greek yogurt, chipotle, and salt.  When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Recipe modified from http://pinchofyum.com/healthy-mexican-sweet-potato-skins

Healthy Banana Oatmeal Peanut Butter Cookies

2 Bananas (Mashed)
2 Tbsp honey
1/2 tsp vanilla extract
1/4 tsp baking powder
cinnamon
1/4 cup almond butter or natural peanut butter

2 Cups rolled oats (I grind half or more into a flour but you don't have to)
1 handful of dark chocolate chips (you can change the cookie by adding raisins, craisins, coconut or your choice of nuts)

Mix first 6 ingredients together until combined.  Add in oat, combine and then add chocolate chips

Bake at 350 15-20 mins, cool and eat.

Chocolate Almond Bites

These beauties are my favorite sweet snack right now, I have a batch in the freezer and pull one out in the evenings or mid afternoon, when I need a little treat.  

Ingredients
1 cup of old fashioned oats
2 TBSP of unsweetened cocoa powder
2 TBSP of unsweetened shredded coconut (this for me is optional)
1/2 cup natural almond butter (I usually use natural peanut butter)
1/4 cup raw honey

Directions
1. Mix the oats, cocoa powder and coconut together in a bowl.
2. Add the almond/peanut butter and honey and mix until completely blended.
3. Pick off about a 1 inch piece and roll into little balls.

4. Chill for about 15 minutes and serve (I put them in a container in the freezer and just pull one out when I want one)

Recipe and image from http://www.luvabargain.com/healthy-recipe-chocolate-almond-butter-oatmeal-bites.html

Tropical Avacado Smoothie

Here is another smoothie recipe:

1 banana
1/2 pineapple
1/2 cup mango
2 cups spinach
1 cup water
1 cup ice
1/2 avacado

Blend together and enjoy!

Green PB Banana Chocolate Smoothie

My afternoon snack often includes a smoothie of some variation.  Here is a great one for when I have a chocolate craving.

1 frozen Banana
1 large handful of spinach
2 heaping spoons of cocoa powder
1 Tbsp natural peanut or almond butter
Agave or honey to taste
Water (enough to cover)

Thai Chicken Peanut Bowls

Ingredients:
1 cup quinoa, rinsed
1-3/4 cups chicken broth
2 teaspoons peanut oil, divided
2 large chicken breasts, thinly sliced
salt and pepper
2 cup coleslaw mix
1 cup frozen shelled edamame
2 green onions, chopped
1 egg
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped and divided

For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce (or garlic and siracha)

Directions:

1. Bring chicken broth to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
2. Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds.Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
3. Heat 1 teaspoon peanut oil in a wok or large skillet over high heat. Season chicken with salt and pepper then add to wok and stir fry until no longer pink. Remove to a plate then set aside.
4. Heat remaining teaspoon peanut oil in wok then add coleslaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
5. Add cooked chicken, quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts.

Image and modified recipe from http://iowagirleats.com/2014/01/06/thai-peanut-chicken-quinoa-bowls/

Southwestern Chopped Salad With Cilantrol Lime Dressing

Ingredients
Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Optional: avocado

Dressing:
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt (or sour cream)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt
Optional: cumin, honey/agave

Directions
Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
Finely chop romaine, bell pepper, tomatoes, and green onions.
Place all ingredients in a large bowl and stir to combine.
Toss with desired dressing.

Recipe and image from http://www.thegardengrazer.com/2013/04/southwestern-chopped-salad-with.html?_szp=343154

Chewy Coconut Lime Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt 1 cup butter, softened
1 ½ cups white sugar
1 egg ½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Instructions
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lime juice and lime zest.
Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar.
Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks

Recipe and photo from http://www.the-girl-who-ate-everything.com/2010/07/cookie-monster-hits-vegas-chewy-coconut.html#UWGz2iksc1FctoAB.99

Chicken Enchilada Casserole

This is a great make ahead meal.  Its not low in calories, but its a people pleaser for sure!

Ingredients:
6 small corn or 3 large flour tortillas
1 large onion diced
2 Tbsp. oil 30ml
4 oz.can green chilies 114ml
finely chopped
10 oz. can cream of mushroom soup 284ml
2 cups grated cheddar cheese 500ml
2 cups grated Mozzarella cheese 500ml
1 cup salsa 250ml
3-4 cups cooked chicken, cut into 1kg
large bited-sized pieces

Instructions:
Cut each tortilla into 6 pieces. Saute onion in oil. Add chilies, soup and half the grated cheeses. Cook slowly until cheese melts. Line a buttered 1 1/2 qt. casserole with half the tortilla pieces. Cover with 1/2 cup salsa. Layer with half the chicken, then half the cheese sauce. Repeat layers. Top with the remaining grated cheeses. Bake at 325f for 50 to 60 minutes. Let stand (or sit if you prefer!) For 10 minutes. Serves 6.

*from The Best of the Best Of Bridge Cookbook

Crockpot - Whole Roasted Chicken

This recipe has changed my life.  I LOVE rotisserie chicken.  I used to make them all the time in the rotisserie we were given as a wedding gift.  However, since I found this recipe, no need to put that big thing out of storage each time.

I buy whole chicken in a pack of three each time I shop.  I freeze them to have on hand for those days when I just don't know what to cook.  I use them for greek gyros (with pit, hummus and tzatziki) or soup or just as my lunch food for the week on salad or in a sandwich.

I pull all the skin off my chicken, remove the extra parts inside, rince and pat dry to prepare for the rub.   Combine the following to create a rub for the chicken

• 3 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

 When finished, placed the chicken into the crockpot, breast down and cook on low for 8 hours (maybe less).  (High for 4-5).

*recipe found at http://sloppyjos.wordpress.com/2011/11/18/crock-pot-chicken/

Cilantro Lime Tacos

cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)


Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Read more at http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html#cd3KHgTl074126w1.99

Ingredients:
cooking spray for sauteing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces
salt and pepper to taste
1 teaspoon garlic powder
1/2 cup cilantro pesto
2 tbsp lime juice
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Adapted from http://joelens.blogspot.com/2010/05/cilantro-lime-chicken-tacos.html#cd3KHgTl074126w1.99

Creamy Mexican Corn Dip

I made this at Christmas this year and loved it.  I have since made it at a number of gatherings and have been asked for the recipe every time without fail.

INGREDIENTS:

2 cans white and yellow corn ( or one can white and one can yellow) - drained
1 can rotel - drained
1 8 oz cream cheese - dice and soften
1/2 teaspoon chili powder
1/2 teaspoon garlic powder 

1/2 teaspoon salt

1/4 teaspoon black pepper
Cilantro - chopped - add to taste

DIRECTIONS:
Drain corn into colander and rinse off canning liquid.  Then add Rotel to drain in colander but don't rinse.  Cut up cream cheese into chunks and add all into bowl including spices and chopped cilantro.  Microwave for 2 minutes to heat cream cheese.  Mix well and pour into sprayed 9 x9 baking dish.  Bake at 350 for about 30 minutes.  Can also be added into small crock pot instead.  Cook on high until cream cheese melts, reduce to low and mix well.

 

*receipe found at dishinanddishes.com

Pumpkin Pie with Sweetended Condended Milk

I had pumpkin pie a couple of years ago that I just loved, when I asked for the recipe, I found out the secret ingredient was condensed milk...*insert heavenly moment here*...isn't everything better with that golden ingredient?

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch deep dish pie crust

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.