Sweet Chili the kids love

3 cloves garlic
2 T oil
1# ground turkey or chicken
1 red/green pepper chopped
2 x 15 oz cans of beans (e.g. pinto and kidney)
1/2 onion chopped 
1 large can chopped tomatoes
1 can tomato paste
1/3 c brown sugar
1.5 T Wildtree Taco Seasoning Blend (or... 1 t chili pepper + 1 t oregano + 1 t cumin + 1 t salt + 1/2 t pepper)
1 t Better N Buillon Chicken
2 c water

sizzle garlic in oil in dutch oven.  cook ground meat.  add chopped onions and peppers.  saute until meat is done.  add beans, tomatoes, tomato paste, brown sugar, taco seasoning, BNB, 2 c water.  bring to boil, reduce to simmer 30+ mins.

Turkey, Hominy, Squash Chili

2 T evoo
1# cooked turkey sausages cut into 1" pieces
1 large onion diced
1.5t dried oregano
4 large garlic cloves, minced
15 oz can hominy, undrained
1 c green chili enchilada sauce
1/2 c + 2T chopped fresh cilantro, divided
2 c cubed (3/4") peeled butternut squash

Heat oil in large heavy pot over med.  Add sausage, saute 4 mins.  Add onion, oregano, garlic.  Stir 2 mins.  Add hominy, enchilada sauce, 1/2 c cilantro, squash.  Bring to simmer.  Cover, reduce heat to med-low.  Simmer until squash is tender, stirring occasionally, 12-15 mins.  Uncover simmer to thicken.  Transfrer to bowl.  Sprinkle with remaining 2T cilantro and serve.

Easy Chicken Cheese Enchilads + salad (use roast chicken)

Salmon Cakes 2 Ways: Mexican or Mediterranean

SERVES 4–6
This foolproof recipe makes about 12 salmon cakes for a family supper. You can also use this recipe to make about 40 mini salmon cakes for small bites to serve with drinks for an informal party. They are absolutely delicious served with flavored mayonnaise and Tomato and Cucumber Salsa. Again, if your children do not eat spicy food, you can omit the chile or Tabasco.

3/4 lb filleted and skinned salmon, roughly chopped
4 tbsp (1/2 stick) butter
2–3 garlic cloves, peeled and crushed
4 oz fresh white breadcrumbs
1 egg, whisked
2 tsp Dijon mustard
2 tbsp lemon juice
2 tbsp chopped fresh cilantro (you can chop the small stalks too)
6 scallions, chopped
2 tsp Worcestershire sauce
1–2 tsp Tabasco sauce or 1 deseeded and chopped chile (optional for children)
3-4 tbsp olive oil, for cooking

Combine all the ingredients except the olive oil in a food processor and whiz to combine. Taste for seasoning and add salt, pepper, and more lemon juice or Tabasco, if necessary. If you do not have a food processor, chop up the salmon as finely as possible and mix together all the ingredients in a bowl. Shape into 3-inch patties or 11/2-inch diameter patties for mini salmon cakes. Pan-fry in 3–4 tablespoons olive oil on a medium heat for 3–4 minutes on each side (2-3 minutes for mini cakes), or until golden. Serve on warm plates.
MEDITERRANEAN VARIATION
Omit the Tabasco or chile and substitute the same amount of basil for the cilantro in the salmon cakes and serve with the mayonnaise and salsa.
[Rachel Allen]

Scrambled Eggs with Tomato, (Chile) and Cilantro

SERVES 2 / VEGETARIAN
I love this scrambled egg variation, which I first tasted in a restaurant looking out over Mexico City. It’s full of protein (from the eggs) and antioxidants (from the cilantro),
and is a great way to start the day. Of course, you can omit the chile for children; the cilantro still makes it special.  1 tbsp butter
1 ripe tomato, finely chopped
1/2–1 chile, deseeded and finely chopped (optional for children)
4 free-range eggs, best quality possible
3 tbsp milk
Salt and freshly ground black pepper
1 tbsp chopped fresh cilantroMelt
the butter in a saucepan, add the tomato and chile and cook for a few minutes until the tomato is just softening. Meanwhile, whisk the eggs with the milk and a pinch of salt and pepper. Add to the saucepan and stir gently until the egg is softly scrambled. Stir in the chopped cilantro and serve.
 [Rachel Allen]

TJ's Enchilada Casserole

Olive Oil (for pan)
1 bottle TJ’s Enchilada Sauce
1 package TJ’s Frozen Carne Asada, heated to package directions
6 TJ’s Green Onions, sliced, green tops preserved for garnish
2 tbsp TJ’s Sliced Jalapeños, minced
1 can TJ’s Sliced Black Olives
1 package TJ’s Corn Tortillas, cut into strips
1 package TJ’s Mexican Shredded Cheese Blend
2 TJ’s Avocados, sliced
Pre-heat the oven to 450°. Swab bottom of a baking dish (appx. 8” x8”) with olive oil & a small amount of enchilada
sauce; set aside. In a bowl, mix carne asada, green onions, jalapeños and 3 tbsp of sliced olives together with a small
amount of enchilada sauce. Cover bottom of dish with a layer of tortilla strips. Top with half of carne asada mixture,
followed by a small amount of sauce and about one-fourth of the cheese. Repeat second layer in the same order. Top
second layer with strips of tortillas, remainder of sauce and remainder of cheese. Garnish with remainder of olives and
green onion tops. Place in oven and bake until cheese is melted, the edges are browned and sauce is bubbly; about 20-30
minutes. Remove from oven and sit for 10 minutes before cutting. Top with slices of Avocado. WOW! Enjoy.
Serves: 6-8
Cooking Time: 30-40 minutes

TJ's Huevos Rancheros

1 package TJ’s Soy Chorizo
6-8 TJ’s Eggs
1 jar TJ’s Chunky Salsa
1 package TJ’s Tortillas (flour or corn)
1 cup TJ’s Shredded Mexican Cheese Blend
TJ’s Hatch Green Chiles (optional)
Remove the casing of the soy chorizo and brown over medium heat in a large skillet. Mix in ¾
cup of the salsa with the chorizo. Crack the eggs, one at a time, and lay on top of the chorizo/salsa
mixture. Cover the skillet and let cook until eggs are over-easy or over-medium (about 10 minutes).
While eggs are cooking, warm tortillas (microwave on high for 30 – 45 seconds or lightly pan fry).
Place two tortillas on each plate and top with the egg and chorizo mixture, then liberally sprinkle
each serving with cheese and add a dollop of salsa (and some green chiles, if you like). Enjoy.
Serves: 4-6
Cooking Time: 10-15 minutes

Chicken Burritos (from Peapod)

black beans
poblano chile peppers
corn 
red sweet peppers
spicy julienned chicken breasts
couscous 
whole wheat flour tortillas
salsa and lime wedges alongside
   
Cover with foil and bake in a preheated 350 oven for 20-25 minutes or until temperature reaches 165. If from frozen, 30-40 mins
Microwave: 3-5 minutes or until temperature reaches 165.

Cornbread

1 c. flour
1 c. corn meal (yellow or white)
1 Tbsp. baking powder
3 Tbsp. sugar
1/2 tsp. salt
2 eggs
3 Tbsp. cooking oil
1 c. buttermilk (or regular milk)

whisk together dry ingredients. Add wet ingredients and mix well. Pour into a 8 x 8 in. pan. bake at 350 degrees for 30 minutes.

King Ranch Chicken Casserole x2

Ingredients ~ FLOUR TORTILLA VERSION
3 chicken breasts cooked and cut into bite size pieces
1 package flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel (with juices)
1 small package of shredded cheese (I used the Mexi-Blend)
Grease casserole dish and break up tortillas in bottom (I use a pizza slicer to cut mine). Place cut
up chicken on top. Mix soups and ro-tel and pour over chicken. Cover with shredded cheese.
Bake at 350 for 20-30 minutes or until cheese is melted and golden brown.


CORN TORTILLA VERSION: King Ranch Chicken Casserole III
Prep Time: 30 Minutes, Cook Time: 1 Hour , Yields: 8 servings

INGREDIENTS:
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups chicken broth (or less)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (12 ounce) package corn tortillas
3 cups cooked, diced chicken breast meat
1 onion, chopped
1 green bell pepper, chopped
8 ounces shredded Cheddar cheese

1 1/2 teaspoons chili powder

1 teaspoon garlic salt

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the chicken soup, mushroom soup, broth and tomatoes with chiles. Set aside.
3. Lightly grease a shallow 3 quart casserole dish. Layer 1/2 the tortillas, 1/2 the chicken, 1/2 the onion, 1/2 the bell pepper and 1/2 the cheese in the casserole dish. Pour 1/2 of the soup mixture over the layers. Repeat the layers of tortillas, chicken, onion and bell pepper; pour the remaining soup mixture over the top, then top with the remaining cheese. Sprinkle with chili powder and garlic salt and bake for 30 to 45 minutes.

Arroz Verde in Rice Cooker

Serves 4

2 cloves garlic, peeled
1/2 c packed fresh italina parsley leaves and small stems
1 c packed fresh cilantro leaves and small stems
1 c packed spinach leaves
2 c chicken or veg stock
2 T veg oil
1/2 c fine chopped onion
1 c long grain white rice
1/4 t pepper

Mix herbs and 1 c stock in blender till smooth. Set aside.
Oil in cooker til hot, add onion, cook stirring til soft but not brown, about 5 mins. Add rice, stirring til coated and hot, about 10 mins. Close lid and cook, stirring a few times, until smells toasty and begins to brown, about 5 mins. Add herb puree, 1.25 c stock, pepper. Stir well and cook on regular cycle. Steam 10 min on warm. Stir well to incorp puree. Keeps 1 hour. Serve hot.

Arroz Negro in Rice Cooker

Uses bean liquid

Serves 4

1T evoo
1/4 c chopped onion
1 large clove garlic, minced
1 c long grain white rice
2 T tomato paste
1.75 c black bean liquid (thinned with water)
3 T cooked black beans
1/2 t salt

Evoo in cooker bowl. When hot, add onion and garlic. Stir 2 mins. Add rice and stir til golden 10 mins. Add paste, bean iquid, beans and salt, stir to combine. Cook on regular cycle. Steam 10 mins on Warm. Fluff. Keeps 1 hour.

Chicken Santa Fe Salad

15 min | 15 min prep

SERVES 4

• 
  

Dressing

• 1/4 cup reduced fat Italian dressing (creamy or regular)
• 1/4 cup chunky salsa (hot or mild)
• 2 tablespoons lime juice

Salad

• 2 cups cooked chicken, shredded
• 1 (15 ounce) can black beans, drained & rinsed (2 cups)
• 1 1/2 cups corn (canned or frozen & thawed)
• 4 cups mixed salad greens (American blend-the one with radish, carrots,red cabbage, and lettuce)
• 4 cups reduced fat tortilla chips, approximately
• 4 teaspoons low-fat sour cream, to taste (or regular)
• 4 teaspoons low-fat cheddar cheese, to taste (or regular)

1. Mix dressing together in a large bowl.
2. Add chicken,beans,corn,and salad greens and toss well to coat.
3. Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
4. Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

Salsa Chicken Soup With Cilantro-Chile Cream *****

45 min | 25 min prep

SERVES 6 -8

• 1 (32 ounce) carton chicken broth
• 1 cup water
• 2 cloves garlic, finely chopped
• 1 (16 ounce) jar salsa (any flavor)
• 1/2 cup long-grain rice
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 cups chopped cooked chicken
• 1 (15 ounce) can black beans, drained and rinsed
• 1 can hominy or 1 1/2 cups frozen corn kernels
• 1 (4 ounce) can diced green chilies
• shredded cheese on top, serve with tortilla chips
  

FOR CILANTRO CHILE CREAM

• 1/2 cup sour cream
• 1 (4 ounce) can diced green chilies
• 3 tablespoons finely chopped fresh cilantro
• 1 teaspoon lime juice

1. Combine chicken broth,water and garlic in a large saucepan: bring to a boil.
2. Add salsa,rice,oregano,and salt.
3. Cover- reduce heat to low; cook for 15 minutes,stirring occasionally.
4. Add chicken,beans,corn and chilies; continue cooking for 5 minutes or until heated through.
5. Serve in soup bowls; top each serving with a dollop of cilantro-chile cream.
6. CILANTRO-CHILE CREAM: Combine the sour cream,diced chilies,cilantro and lime juice in a small bowl.

Chicken Empanadas

Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

by Miss Annie

38 min | 25 min prep

8 -9 empanadas, (approx.)

• 1 cup cooked chicken
• 1/2 cup monterey jack cheese, grated
• 1/2 cup cheddar cheese, grated
• 1 can green chilies, chopped or use green salsa
  
• 1 teaspoon minced garlic
• 3 tablespoons minced green onions
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon salt
• 2 frozen pie crusts
• 3 egg yolks
• 2 tablespoons kosher salt
• 1 tablespoon chili powder

1. Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas. Or, moisten chicken with green sauce
   
2. On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
3. Place approximately 2 tablespoons of chicken mixture in center of dough circles.
4. Fold each circle in half and crimp edges with a fork.
5. Place on a baking sheet and brush tops with egg yolks.
6. Sprinkle top with mixed salt and chili powder.
7. Bake 12-13 minutes at 400F degrees.
8. Serve warm or at room temperature.
9. Freezes well.
10. I also did a BBQ chicken filling with shredded gouda, a bit of cream cheese and a couple tablespoons of barbecue sauce. Also yummy and good for those who don't do spicy.

Sour Cream Chicken Enchiladas

55 min | 10 min prep

SERVES 4

• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup sour cream
• 1 (4 1/2 ounce) can chopped green chilies
• 8 12-inch flour tortillas
• 2 cups shredded cheddar cheese
• 2 cups chopped cooked chicken

1. Heatr oven to 350°F.
2. Spray 13x9 baking dish with cooking spray.
3. In medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese.
4. Place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down.
5. Spoon remaining mixture onto top of the tortillas and cover pan with foil.
6. Bake 30 to 35 minutes.
7. Remove from oven and top with the reserved cup of cheese.
8. Bake 5 minutes longer, or until cheese is melted.

Mexican Green Rice

in 6 c rice cooker (add maybe 1/2 c water for 10 c cooker)

serves 3-4
1 T butter
1/4 small white onion, chopped
1 c long grain white rice
1.5 c water
1/2 t salt
1/2 c minced cilantro

Brown rice cycle - melt butter add onion, cook stirring until soft (5 mins). Add rice water salt and cilantro. S tirr. Close cover and reset for Brown rice cycle. When done, let steam 15 mins and it will keep warm for 1 hour.

Menu: Pozole Pronto (fast chicken bean soup) (eating well)

Pozole Pronto + Quesadillas + Sangria Sundaes

Pozole Pronto + Quesadillas + Sangria Sundaes

2 t dried oregano

1 red onion, chopped (1 c)

3.5 c chicken stock (2x14 oz cans)

1/8 t salt

1 clove garlic, fine chopped

1 t ground red chile or chili powder

15 oz can yellow or white hominy, drained and rinsed

15 oz can balck beans, drained and rinsed

3/4# boneless chicken breast, cut int 3/4" pieces

1 c shredded green cabbage

1 lime cut into wedges

In small dry skillet over med-high toast oregano 30-40 secs. Transfer to saucer to cool.

Mix 1 t oregano with 1/4 c onions and set aside.

In saucepan, mix remaining onions with 1/4 c borth and salt. Cover and cook over med heat until onions are translucent, about 3 mins. Add garlic and cook for 1 min. Add remaining 1 t oregano and chili, and cook for 1 min. Add hominy and remaining 3.25 c stock. Simmer and cook 5 mins. Add black beans and chicken and return to simmer and cook until done - 5 mins. Serve in bowls, garnished with shreded cabbage, the reserved onion-oregano mixture and squeeze of lime juice.

Serve 4 (6 c)

330 cals, 5 g fat, 320 sodium, 51 chol

QUESADILLAS

6 corn tortillas

3/4 c grated jack (3 oz)

1/4 c red salsa

Heat nonstick skillet over high. Place torilla in pan and top with 1/3 cheese. Place another on top. Cook until bottom is lightly toasted, about 90 secs. Turn over and cook until cheese melted 90 sec smore. Transfer to plate and cover with floil to keep warm. Repeat. Cut into quarters, top with salsa and serve.

SANGRIA SUNDAES

1/2 c dry red wine

3 T orange marmalade

2 tangerines, peeled, segmented and alved

1/2 t fresh lime juice

3 c non-fat vanilla frozen yogurt

In small saucepan, boil wine over med-high. Cook until reduced to 2 T, 6-8 mins. Add maralde and cook until thick. 1-2 mins. Remove from heat and stir in tangerines and lime juice. Cool slightly. At serving time, scool yogurt into 4 dessert dishes and spoon reserved sauce over top.

Quinoa-Stuffed Whole Zucchini With Cheese

30 min | 10 min prep

SERVES 4

• 1 cup quinoa
• 2 cups low sodium chicken broth
• 1 cup frozen baby lima bean
• 2 large zucchini (about 1 1/2 pounds)
• 1 1/2 teaspoons garlic-infused olive oil
• 1 cup tomatillo salsa or salsa verde
• 1 teaspoon salt
• 1/2 cup crumbled farmer cheese
• 3 tablespoons minced cilantro
• 1/4 cup toasted pumpkin seeds (optional) or sunflower seed (optional)

1. Combine quinoa and broth in a medium saucepan. Bring to a boil over high heat. Reduce heat; simmer gently 10 minutes.
2. Stir in lima beans; continue to simmer 5 to 6 minutes or until liquid is absorbed.
3. Meanwhile, cut zucchini lengthwise in half. Cut out and discard seeds. Using a sharp paring knife, cut out flesh leaving a 1/3-inch-thick shell.
4. Chop flesh and set aside. Place hollowed chayote halves in microwave-safe dish.
5. Cover with vented plastic wrap and cook at high power 5 to 8 minutes or until crisp-tender.
6. Heat a large nonstick skillet over medium-high heat. Add oil, then chopped squash pulp; stir-fry 2 minutes.
7. Add salsa; simmer 3 minutes or until squash is tender. Stir ½ cup of salsa mixture into quinoa mixture.
8. Arrange cooked squash halves, cut side up on four serving plates; sprinkle with salt. Mound remaining salsa mixture into the squash halves.
9. Spoon quinoa mixture onto and around squash; top with cheese and cilantro. Sprinkle 1 tablespoon of pumpkin or sunflower seeds over each serving, if desired.

© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Tacos (Whole Foods)

Serves 4

1 T canola
1# ground turkey
1 T taco seasoning
1/2 c mild salsa
1/2 c shredded jack
1 large tomato, diced
1 romaine heart, sliced
1 sm red onion, chopped
1 lime, cut into wedges
12 corn tortillas

Heat oil in skillet on med-high. Cook meat and seasoning. Stir in 1/2 c salsa. Reduce to med-low, simmer 5 mins. Trf to serving bowl. Place cheese, tomatoe, lettuce, onion, salsa, lime in bowls. Warm tortillas by steaming or microwaving covered with damp towel. Stack in covered bowl. Let diners assemble.