Lasagna

 Use leftover spaghetti sauce to make a hearty lasagna, great for freezing to have back up dinners ready quick! Pair up with a big piece of Garlic Bread

Ingredients:

Spaghetti Meat Sauce

1 egg

1 package oven ready lasagna noodles

2 small containers of ricotta cheese

2 tablespoons fresh parsley chopped

1 cup parmesan reggiano cheese, grated

1 1/2 cups mozzarella cheese, grated

Directions:

Preheat oven to 375 degrees F.

1.  In a small bowl mix together egg, ricotta cheese, parmesan reggiano cheese, and parsley leaving 1 teaspoon behind for the top of the lasagna.

2. Spread the bottom of your lasagna pan with meat sauce, then lay down the lasagna noodles (but leave space in between them because once the lasagna cooks it will cook the oven ready noodles.) Next using a slotted spoon scoop meat sauce onto noodles and spread evenly then put the next layer of noodles, then pour all of the ricotta egg mixture and spread evenly. then more noodles, meat sauce, and lastly the last layer of noodles then top with some of the meat sauce, then the mozzarella cheese and parsley.

Bake for 35-40 minutes at 350 degrees, F.

Let stand to cool for 15 minutes, it will be easier to cut and more safe to eat!

Ready to eat!

Chicken Enchiladas

Ingredients:
For meat:

5 boneless skinless chicken breasts

1 teaspoon kosher salt

2 teaspoons Rebecca's 8 spice blend
2 1/2 cups shredded colby-jack cheddar cheese
20 small corn tortillas

For Sauce:
1 onion, finely chopped
1 tablespoon light olive oil
1 can diced tomatoes and green chiles (Rotel)
1 small can green chiles
1 small can of tomato paste
4 garlic cloves, minced
2 15oz cans tomato sauce
1 1/2 teaspoons paprika
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
1 tablespoon honey (more or less to taste)
1 teaspoon sugar
2 cups chicken broth

1/2 teaspoon black pepper
salt to taste

Directions:

Preheat oven to 375 degrees F.

1. Season chicken breasts evenly on both sides with salt and spice.

2. Bake chicken breasts for 25-30 minutes, until juices run clear. Shred and set aside.

3. In a large sauce pan sautee onion in oil, once onion is translucent add in tomato paste, green chiles,tomatoes and chiles, then garlic and all other sauce ingredients. Simmer for 20 minutes stirring occasionally. Taste and adjust seasonings to your liking. Simmer for 30 minutes, add more or less chicken broth to desired consistency.

4. In a lasagna sized casserole dish ladle enough sauce to cover the bottom of the dish. Lay down enough corn tortillas to cover the bottom, layer chicken then cheese, tortillas, then sauce. Repeat and top with cheese.

5. Bake for 15-20 minutes until cheese is bubbly.

Creamy Chicken Broccoli Casserole

Trying to eat healthier does not mean you need to sacrifice your taste buds, this recipe is proof that you can both eat healthy and enjoy your meal. :-)

Ingredients:

3-4 boneless skinless chicken breast

1 bag frozen broccoli

1 can cream of mushroom soup (healthy version)

1/4 cup low fat milk

1 small can green chilis (optional)

1 cup shredded low fat cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon dried basil

salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

1. Season chicken with garlic, onion, paprika, dried basil, salt and pepper to taste, place onto a glass baking dish and bake for 30 minutes.

2. In a medium size bowl combine soup, and milk.

3. When chicken is done cut up into 1 inch cubes and add chicken and broccoli to the soup and milk mixture stir to coat and return to a casserole dish and top with shredded cheese.

4. Bake for 20 minutes.