Sante Fe Chicken Casserole

Prep Time:  20 min.         Total Time:  40 min.            Servings:  6

INGREDIENTS

1 tub (8 oz) Philadelphia Cream Cheese spread
2 Tbsp. taco seasoning    (about half of 1-oz pkg)
2 Tbsp. milk
3 cups shredded cooked chicken breasts  (Use a rotisserie chicken)
1 ca (15.5 oz) black beans, rinsed
1 can (14.5 oz) no-salt-added diced tomatoes, drained
2 green onions, sliced
3 flour tortillas (6 inch)
3/4 cup Mexican style cheese, finely shredded

PREPARATION

Heat oven to 375 degrees F.

Mix cream cheese spread, taco seasoning and milk until blended.

Combine next 4 ingredients in large bowl.   Add half of the cheese mixture.

Spread 1/3 of chicken mixture onto bottom of 9 inch pie place; top with 1 tortilla, half the remaining chicken mixture and 1//4 cup shredded cheese.  Cover with 2nd tortilla with remaining chicken mixture shredded chicken and cover with remaining tortilla.  Top with remaining cream cheese mixture ad shredded cheese; cover.

Bake  25 minutes or until heated through, uncovering for the last 5 minutes.

French Onion Pork Chop Skillet

Prep time:  25 minutes        Total Time:  25 minutes        Servings:  6

INGREDIENTS

6 boneless pork chops ( 1 1/2 lbs, 1/2 inch thick )
2 onions, thinly sliced
2 Tbls Worchestershire sauce
1 pkg. (6 oz) Stuffing mix for chicken  (such as Stove Top)
1 1/2 cups hot water
1 cup shredded low-moisture Part-skim Mozzarella cheese

PREPARATIONS

Cook chops and onion in large nonstick skillet on medium-high heat 8 minutes, turning chops and stirring onions after 4 minutes.  (Chops will not b done.)  Remove chops from skillet.

Cook onions an additional 5 minutes or until golden brown, stirring frequently.  Stir in Worcestershire sauce.  Return choosto skillet: spoon onion mixture over chops.

Combine stuffing mix with water; spoon around edge of skillet.  Top chops and stuffing with cheese, cover.  Cook 5 minutes or until cheese is melted and chops are done (145 degrees).  Remove from heat.  Let stand 3 minutes.

One Bowl Blondies

1 cup packed brown sugar
1 egg
1 tsp. vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
1/2 tsp. salt
1 cup semisweet chocolate chips

• Preheat Oven to 350 degrees.
• Grease an 8" baking dish
• Combine brown sugar and egg in a mixing bowl and beat with mixer on medium til fluffy.  Reduce speed to low, add vanilla and melted butter and beat til smooth. 
• Add flour 1/4 cup at a time beating between additions.
• Add salt.  Stir in chocolate chips (and any other mix-ins).
• Pour into prepared pan and bake 20-25 minutes.
• Makes 9-12

CAULIFLOWER CRUST PIZZA

5 cups roughly chopped cauliflower
1/4 cup egg whites 
2 Tbl grated Parmesan cheese
1/4 tsp black pepper 
1/8 tsp Kosher salt 
3/4 cup shredded mozzarella cheese, divided
1 1/2 tsp Italian seasoning, divided
1/2 cup canned crushed tomatoes
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbl finely chopped basil

1.  Preheat oven to 400 degrees.  Line a large rimmed baking sheet with parchment paper.
2.  Pulse cauliflower in processor til consistency of coarse breadcrumbs, work in batches if needed.
3.  Place cauliflower crumbs in lrg microwave safe bowl, cover, microwave on high 3 1/2 minutes, stir, microwave again til soft and hot, about 3 1/2 minutes.
4.  Transfer crumbs fine wire mesh strainer over a bowl.  Let stand until cool enough to handle, about 10 minutes.  Using dishtowel or paper towels, firmly press out as much liquid as possible into bowl.
5.  Place cauliflower into another bowl; add egg whites, Parmesan cheese, salt, pepper, 1/4 cup mozzarella cheese and 1 tsp Italian seasoning.  Stir til well combined.
6.  Divide cauliflower mixture in half; place halves on prepared baking sheet.  Press each half into about a 7 inch circle, about 1/4 inches thick.  Bake until tops are browned, about 35 minutes.
7.  *Stir together crushed tomatoes, garlic powder and remaining Italian seasoning .  Spread mixture over each crust leaving a 1/2 inch border.  Sprinkle with basil and remaining mozzarella cheese.  Return to oven and bake til cheese is melted, about 5-7 minutes.

*option:  use prepared sauce and/or add other cooked toppings of your choice.



 

LOADED BAKED POTATO SOUP

LOADED BAKED POTATO SOUP
2 medium potatoes
3 tablespoons butter
1 Sweet Vidalia onion, diced
1 small red pepper, roasted, peeled and diced
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups mashed potato flakes
1 teaspoon sea salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
1/2 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
3 green onions, chopped (green part only)
sour cream (optional)

• Preheat oven to 400°. 
• Bake potatoes one hour or until cooked through. 
• Remove them from the oven to cool.

• Roast red pepper until singed on all sides.
• Set aside to cool.

• As the potatoes and pepper cool, start soup by melting butter in a large saucepan.
• Sauté onion until light brown. 
• Add the flour to the onions and stir to make a roux.
• Add stock, water, cornstarch, potato flakes, and spices to the pot and bring to a slow boil. 
• Reduce heat and simmer for 5 minutes.

• When potatoes are cool enough to touch, but still warm gently peel the skins away and discard.
• Do the same with the pepper.
• Chop potato into chunks about 1/2 inch in size.
• Chop pepper into pieces about 1/4 inch or smaller. 
• Fold in the potato and pepper pieces to pan as well as the half and half and bring to a slow boil.
• Reduce heat and simmer 15 minutes, until desired thickness.

• Ladle soup into bowls.
• Top with cheddar cheese, bacon and green onions.
• For a bit of complete decadence also add the sour cream.