Friday, October 13, 2017

Green Chili Chicken Enchiladas


For enchiladas:
4 Chicken breasts, cooked and shredded
1 bag of Chili's Bold Skillet Sauce (Mild Green Chile flavor)
flour or corn tortillas
shredded cheese
Image result for chili's skillet sauce

For sauce:
1 can Organic or Gluten Free cream of chicken soup 
small can diced green chilis
1/4 cup plain greek yogurt
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp cumin
dash of cayenne pepper
tortillas (corn tortillas if Gluten Free)

1.) Preheat oven to 350 degrees
2.) In a medium sauce pan, gently heat soup and green chilis until warm throughout.
3.) Mix in yogurt, milk, and seasonings well and place approximately 1/2 cup of warm sauce on the bottom of your enchilada pan and spread evenly.
4.) In a bowl, mix shredded chicken and entire bag of Chilis Bold Green Chile sauce
5.) Evenly fill approximately six tortillas with chicken mixture (and cheese if desired)
6.) Roll and place seam side down in dish.
7.) Cover evenly with remaining sauce, sprinkle a small amount of cheese over each enchilada and bake uncovered for 20-25 minutes.

* garnish with chopped cilantro and green onion*

Pumpkin Pie Crunch (*reduced sugar*)

1 can pumpkin puree (not pumpkin pie filling)
1 can of evaporated milk (can use fat free)
2 eggs plus 2 egg whites
2/3 cup of sugar (I used about half white and half brown sugar)
Tablespoon pumpkin pie spice
1 box of gluten free yellow cake mix
1/2 stick of melted butter
1 cup chopped pecans

Preheat oven to 350 degrees and lightly grease or spray a 9x13 in pan.
In a medium bowl, mix all ingredients well except for cake mix, butter and pecans and pour pumpkin batter into prepared pan.  Evenly sprinkle dry cake mix over all over batter and top with chopped pecans. Evenly drizzle butter over entire dish (it's okay that there will be dry spots).  
Bake uncovered for 45-50 minutes.
Let cool for 10 minutes and serve warm or cool with a dollop of whipped cream.

Easy "Larabar" Bites

Master Recipe Ingredients
1 cup dried fruit
1/2 cup nuts
1/4 cup dates (soaked in hot water for atleast 10 minutes)
1/4 cup oats
1-2 Tablespoons maple syrup
dash of salt  (optional)

Place all ingredients in a food processor and blend until mixture forms a paste.  Form dough into little balls, and place in freezer for 20-30 minutes to harden.  Store in airtight container in freezer or fridge.

Cinnamon Apple
1 cup dried apples (regular, not freeze dried)
1/2 cup of almonds
1/4 cup of dates
1/4 cup of oats
1-2 tablespoons of maple syrup
1/2 tsp cinnamon
dash of salt (*optional*)

Apricot Almond 
1 cup dried apricots

1/2 cup of almonds

1/4 cup of dates
1/4 cup of oats
1-2 tablespoons of maple syrup
dash of salt (*optional*)

Strawberry Almond
1 cup dried strawberries (not freeze dried)
1/2 cup of almonds

1/4 cup of dates
1/4 cup of oats
1-2 tablespoons of maple syrup
dash of salt (*optional*)

Trail Mix
1 cup of dried fruit (dates, raisins and cranberries)
1/2 cup of nuts (almonds, cashews and peanuts)
1/4 cup of oats
1-2 tablespoons of maple syrup
dash of salt (*optional*)

Almond Joy
1 cup of dates (approx 12)
1/2 cup cocoa dusted almonds
1/4 cup oats
2 Tbsp mini chocolate chips
1/4 cup coconut shavings
1-2 tablespoons of maple syrup

dash of salt (*optional*)

Oatmeal Cookie
1/2 cup dates and 1/2 cup raisins
1/2 cup almonds
1/4 cup oats
1-2 tablespoons of maple syrup

dash of salt (*optional*)

1 cup dried cherries

1/2 cup of almonds

1/4 cup of dates

1/4 cup of oats
1-2 tablespoons of maple syrup
dash of salt (*optional*)

Wednesday, August 30, 2017

PB Krispy Bites

1/2 cup honey
6 Tbsp peanut butter
1/2 tsp salt
tsp vanilla
2 cups Rice Krispies
1 cup oat flour

1.) Place peanut butter and honey in a microwavable bowl and heat until just warm (about 15-20 sec)
2.) Stir in remaining ingredients one at a time.
3.) Fill mini muffin lined cups with teaspoon sized mounds and press well with back of greased spoon to form a round, cookie shaped bites.
4.) Freeze or chill in fridge until cookies firm.  Best stored in freezer/fridge as well!

Apple Salad with Peanut Brittle Topping

2 Granny Smith Apples (cored and diced)
1 pkg. instant vanilla pudding (can be sugar-free)
1 cup milk
1/2 container of cool whip
1/3 cup coarsely chopped peanut brittle (plus additional 2-3 tbsp. for topping)

1.)  In a medium bowl, mix milk and pudding mix.
2.)  When pudding starts to thicken, fold in cool whip, diced apples and 1/3 cup peanut brittle. 
3.)  Garnish with additional tablespoons of brittle.  Keep refrigerated until ready to serve. 

Taco Stuffed Peppers

3 Bell Peppers
1 lb lean ground meat (I use half turkey half ground beef)
Package of low sodium Taco Seasoning (can be Gluten Free)
1/3 cup water
3 Tbsp cornstarch
1/2 to 2/3 cup crushed tortilla chips

1.) Preheat oven to 375 degrees and line a baking dish with foil for easy clean up
2.)  Cut peppers in half and scoop out seeds, set aside
3.)  Brown meat in pan and drain any excess grease (should only have a very small amount from ground beef)
4.)  Stir in packet of taco seasoning, water and 3 Tbsp cornstarch and chips until fully mixed.
5.)  Spoon equal amounts of taco mixture into pepper shells and place in lined dish.
6.)  Bake uncovered for 20 minutes, sprinkle with a little shredded cheese and bake an additional 5 minutes for cheese to melt.
7.)  Serve topped with a dollop of guac!

Friday, August 25, 2017

Emoji Brownie Bites

Emoji Brownie Bites

1 package of brownie bites (store bought or homemade)
yellow frosting
chocolate frosting
large heart sprinkles
candy eyeballs
black gel icing