Salsa Verde Enchiladas

This recipe freezes REALLY well for up to 3 months. See instructions below on how to thaw and reheat. Ingredients
•1 rotisserie chicken
•1 jar (16- to 17.6-ounce) mild salsa verde
•3 green onions, thinly sliced
•1/8 cup fresh lime juice
•1/4 cup (loosely packed) fresh cilantro leaves, chopped
•8 (6-inch) corn tortillas •1/2 container (8-ounce) reduced-fat sour cream
•1/4 cup reduced-sodium chicken broth
•1/2 cup shredded Mexican cheese blend

Directions
1. Remove meat from chicken and coarsely shred; place in medium bowl (you will need about 2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/4 cup salsa verde into chicken to evenly coat.
2. Preheat oven to 350 degrees F. Grease 13" by 9" glass or ceramic baking dish; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 1 tablespoon cilantro; keep warm over very low heat.
3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture.
4. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.

From freezer: Thaw overnight in covered container. Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.

White Chicken Chili

I'm in a rotisserie chicken phase and have been looking for quick and easy recipes to use it up. This one was FABULOUS! More like a hearty soup than a chili, it is very filling and VERY health-conscious.

• 1 Tbsp. canola oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 2 15 oz. cans cannellini beans, drained and rinsed
• 1 15 oz. can navy beans, drained and rinsed
• 3 cups cooked, diced Rotisserie chicken meat
• 1 4 oz. can diced green chiles
• 1/4 tsp. cayenne pepper
• 2 tsp. cumin
• 1 tsp. oregano
• kosher salt and pepper to taste
• 1 cup shredded Monterey Jack cheese (optional)
• 4 sliced green onions (optional)

Heat oil over medium heat in a dutch oven or heavy saucepan. Add onion and garlic. Cook 2-3 minutes. Process one cup chicken broth and 1 can cannellini beans in a blender or food processor until smooth. Add to onion and garlic mixture. Stir in remaining ingredients. Bring to a boil, then turn heat down to medium-low. Simmer 20-30 minutes. Top with cheese and green onions.

Baked Chicken Chimichangas

This meal was super easy and used up part of a rotisserie chicken, which I love. The filling was so good, I'm tempted to use it atop a green salad for a quick fix.

1 1/2 cups cooked chicken, roughly chopped (I used half a rotisserie chicken)
1/2 tsp chili powder
1 tsp dried oregano, crushed
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
5 scallions, finely chopped
1/2 cup drained & rinsed black beans
2 tblspns chopped fresh cilantro
3/4 cup salsa
8 oz shredded cheese
7 flour tortillas
oil for brushing

Preheat oven to 400F. In a large bowl, combine the chicken, cumin, oregano, chili powder, garlic powder, salt, pepper, scallions, black beans, and cilantro. Add the salsa and cheese. Stir to combine. Taste for seasoning and adjust as needed.

Brush tortillas on one side very lightly with water then stack on a paper towel. Wrap twel around tortillas and microwave about 25 seconds.

Remove one tortilla from towel and add 1/3 cup of filling to center. Wrap like you would a burrito. Take care not to roll too tightly or the tortilla will tear or burst during baking. Place chimi seam-side down on foil-lined baking sheet. Repeat with other tortillas.

Brush tops and sides of each chimi with oil. Bake for 23 to 26 minutes or until golden and crispy. Serve with additional salsa, cheese, guacamole and sour cream.

Glazed Mini Meatloaves

(adapted from the Best 30-Minute Recipe)
Makes 4-5 mini meatloaves.

Meatloaves:
17-20 saltine crackers, crushed fine (about 2/3 cup)
1/4 cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground meat (I used a combination of lean ground chuck and lean ground pork)
2 teaspoons oil (I used canola oil)

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

Adjust an oven rack to the middle position and heat the oven to 425 degrees. Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl. Add ground meat and combine until uniform. Shape mixture into oval loaves (I doubled the recipe and got 10 mini loaves, so when I make the recipe without doubling it, I plan to shape into at least 5 loaves - they were definitely big enough to be perfectly filling!).

Heat oil in 12-inch nonstick skillet over medium heat until the oil is rippling. Add meatloaves (without letting them touch sides) and brown well on one side, 3-5 minutes. Carefully flip loaves over and tidy up edges using a spatula (I didn't need to do this - my meatloaves managed to hold their shape really well). Brown on this side for another 2-3 minutes.

Meanwhile, mix glaze ingredients together until smooth. Transfer mini meatloaves to a foil-lined baking pan and spoon the glaze over the top of each meatloaf. Bake for 18-20 minutes, until the center of the loaf registers 160 degrees on an instant-read thermometer (or do like I do and cut one of the little babies open and if it looks done - pull 'em out of the oven!).

Submitted by Tay Lynn Gudmunson

Chicken with Green Curry Sauce

(adapted slightly from Robin Miller)

2-3 boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 teaspoon curry powder
1 teaspoon Garam masala
1 teaspoon ground cumin
1 cup couscous, cooked according to package directions
2 tablespoons freshly chopped cilantro leaves

Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.

In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.

Submitted by Tay Lynn Gudmunson

Menu

I have been so busy and things have been going on every night, so dinner has not been served! Unless you call cold cereal and string cheese dinner. Here's what's for dinner next week! I've got some new recipes to add, so come back!

Monday: Potato Casserole
Tuesday: Scrabbled Omelets
Wednesday: Ranch Parmesan Chicken
Thursday: Loaded burgers
Friday: Homemade pizza
Saturday: out-Dad's home from Scout Camp!
Sunday: Chicken Burros

Dipity Dip

I love chips and dip, but when summertime hits I'm really in the mood! Especially for guacamole and 7 layer bean dip! My friend gave me this super easy fail proof recipe for the green stuff. Sure to be a crowd pleaser for sure!

Guacamole

3 ripe avocados

1/4 cup sour cream

1/2 tsp garlic salt

2 Tbs white onion (optional)

2 Tbs fresh salsa (optional)

I like to add some homemade salsa to half the recipe. It's so good!

7 layer Bean Dip

1 small can refried beans

guacamole (recipe above)

sour cream

shredded cheese

diced tomato

sliced olives

green onion

In a 9x9 dish layer starting with the beans on down. After you add the guacamole, place dish in the fridge for 10 minutes. It will make it more solid to spread the sour cream on top. Serve with chips. yum!