Chicken Enchiladas- Yummy!!

1 cup cooked chicken
1/2 cup cooking oil
12 corn tortillas
2 pkgs, shredded monteray jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth
1 cup sour cream
1 can jalepeno's or green chilies

In small frying pan, place oil and heat over medium heat. Dip tortillas, one at a time in hot oil. Remove from oil & place on each: 2 TBSP chees, 1 1/2 TBSP chicken, 1 TBSP onion. Roll up tortilla & place, seam side down in single layer casserole dish

In sauce pan: melt butter, add flour, stirring to blend well. Slowly add chicken broth, cook stirring until mixture thicknes. Stir in sour cream and green chilies, continue cooking until mixture thickens- heated through, but don't boil.

Pour over tortillas & place in 350 degreen oven for 30 min. Remove from oven, sprinkle remaining cheese on top & cook for 5 min. longer or until cheese melts.

Chocolate Meringue Kisses

4 large egg whites, at room temp.
1/4 tsp cream of tartar
1/2 cup sugar
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa

Preheat oven to 225. Line 2 large rimmed cookie sheets with parchment paper.
Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.
In a seperate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mix over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses" about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 mintues.
Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.

Per serving (2 kisses)
29 cal
0g fat
0mg chol
0g fiber
1g pro.
7g carb
9mg sod.

Spicy Roasted Potato Wedges

5 russet potatoes, cut into 1/2 in wedges
1/4 cup extra-virgin olive oil
1 TBSP smoked paprika
salt and pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1 clove garlic, minced

Preheat oven to 450. In a large bowl, combine potatoes, oil, paprika, salt, pepper, cayenne and thyme; toss well to coat.
Divide potatoes between 2 rimmed baking sheets, spreading in a single layer. Bake for 20 minutes. Remove pans from oven and flip potatoes over. Sprinkle with garlic. Return pans to oven and bake 20 minutes longer.
Serve potatoes hot or at room temp.

Per Serving:
223 cal
7g fat
0 mg chol
3 g fiber
37g carb
156 mg sod

Chicken, Chili & Cheese Enchiladas

1 TBSP veg oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeno chili, seeded and minced
4 cups cooked, shredded skinless chicken (rotisserie chicken would work well)
2 cups coarsely shredded sharp cheddar
1 16oz. jar salsa verde
1 4oz. can diced mild green chilies, drained
1 1/2 cups low-sodium chicken broth
16- 5 1/2 in corn tortillas
1/2 cup finely chopped cilantro

Preheat oven to 375. Mist a 9x13 baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring until softened but not browned, 5 minutes. Add garlic and jalapeno and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.
In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.
Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon 2 Tbsp. of chicken mix down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchilades, spreading to coat. Sprinkle remaining cheese over top.
Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Sprinkle with cilantro just before serving.

Per Serving:
346 cal
14g fat
90 mg chol.
3g fiber
32g pro.
22g carb.
678mg sod

Serves 8

Apple Muffins

Ingredients

• Cooking spray
• 3/4 cup plus 2 tablespoons packed brown sugar
• 1/4 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 large eggs
• 1 cup natural applesauce
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Directions

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Homemade Applesauce Recipe & Canning

hi-jacked from foodstoragemadeeasy.net


Homemade Applesauce Recipe and Canning Instructions
Step 1: Get your pot ready

I used my biggest pot and put a little water in the bottom to keep the apples from sticking. As I peeled the apples I just started throwing them in to start cooking.

Step 2: Peel a TON of apples

I used my handy dandy apple peeler which the kids thought was WAY fun to help with. . Just as a reference, I used about 14 pounds of apples (before coring/peeling) and it netted 5 quarts of applesauce.



Step 3: Cook up those apples

By the time we were done peeling all the apples the first ones were really well cooked. I just let the whole thing cook for about 10 more minutes to make sure they were all soft.



Step 4: Prepare your canner and jars

While the apples were cooking I put my bottles in the oven to sterilize them. I also filled up my canner and started to boil the water. Lastly, I started some small pots of water boiling to sterilize my lids and rings. If you are new to canning, I would HIGHLY recommend getting a Home-Canning Kit to get all the tools you need to do proper canning. If you don’t have a canner or jars yet you can buy an all-in-one kit which will include EVERYTHING you need to get started!



Step 5: Make the applesauce!

Once the apples were all soft, I used my hand-me-down 1970’s-style baymix to puree them. I’m not sure why I call it a baymix but that is what my mom always called it when I was growing up. I couldn’t find the exact one online to show you, but I absolutely LOVE mine. Some of these hand blenders look similar but I can’t vouch for them. You could also use a food processor or even a blender to do the pureeing. But the baymix was SO easy because I could do it straight in the pan. At this point you can add any seasonings you want. I added 2 cups of sugar but could have gotten away with just one. Ours turned out really sweet and delicious. Some people like to add cinnamon or other things but I prefer to just add those when we eat it.



Step 6: Pour the applesauce into jars and seal ‘em up

Use a funnel as this can get really messy. I ladled the applesauce in leaving about 1/2 an inch of space at the top of the jars. Then I used my tongs to pull out a lid and ring for each jar. Try not to touch these things with bare hands as you don’t want them to get unsterilized. Screw the ring on tight once the lid is on.



Step 7: Put your jars into your canner and boil

As I filled each jar I would put it into the canner. As you put more jars in the water level rises, so you don’t need to start with the canner all the way full. Once I had all 5 jars in I filled up to the neck level of my jars with hot water. You have to wait until the water is boiling before you start timing. Let it boil for 20 minutes and then remove the jars. Way easy huh?



Step 8: ENJOY!