Honey Lime Chicken Enchiladas

6 tablespoons honey

5 tablespoons fresh squeezed lime juice
1 small can, diced green chili’s
1 tablespoons chili powder
1 teaspoon garlic powder

1 pound chicken, cooked and shredded ( 3-4 small chicken breasts)
8-10 cooked flour tortillas (I prefer the un-cooked kind)
2 cups monterey jack cheese, shredded
2 cups mexican style cheese, shredded
1 14 oz can green enchilada sauce
1 cup heavy cream or half and half
fresh cilantro, chopped

Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).

Pour about 1/2 cup of the salsa verde on the bottom of a 9X13 baking pan. Fill each flour tortilla with chicken and the monterey jack shredded cheese and roll them up and place in baking pan.

Mix the green enchilada sauce, and remaining 1/2 cup of salsa verde with the cream. Pour sauce on top of the enchiladas and sprinkle with the mexican style cheese.

Bake at 350 degrees for 30-40 minutes until brown and crispy on top.  Top with fresh cilantro.

* can also top with chopped olives, and you can also add black beans to the inside of the tortilla with the chicken mixture.

Sorry this recipe took so long to get here...sorry! This is one of my go to recipes!!

apple cinnamon cookies

1 cup brown sugar
1 large egg
3/4 cup shortening
1 cup applesauce
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup walnuts, 1/4-inch chopped
1 cup cinnamon chips

Directions

Preheat the oven to 325 degrees.

Cream the brown sugar and shortening together. Add the egg and beat in. Add the applesauce and combine until well blended.
Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves in another bowl.
Add the flour mixture to the creamed applesauce mixture. Mix until just combined. Fold in the walnuts and cinnamon chips.
Drop by rounded tablespoonfuls onto greased cookie sheets. If the batter stands more than 3/4-inch high, press it down with the back of a spoon.
Bake for 12 to 14 minutes on dark pans or until the edges start to brown. (Light colored pans will take longer to bake.) Remove the cookies to cool on wire racks.

Fruit Salsa with cinnamon chips

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
*1-2 cups cinnamon sugar

DIRECTIONS

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.


*Above is the original recipe...for tonight I used:
2 golden delicious apples
1 pound strawberries
2 peaches
3 Tablespoons raspberry jam
1 tablespoon white sugar
(I meant to use kiwi's but i forgot to get them while i was at the store)
Then to make the chips I used whole wheat tortillas, and to make this easier i cut them in wedges with a pizza cutter, arranged them on a baking sheet in a single layer, and then sprayed with cooking spray then sprinkled with cinnamon/sugar mix. Then bake the usual time and temp.

I've made this using different fruits--blueberries, blackberries, nectarines work well. Don't use bananas or grapes!

Green Beans Amandine

8 ounces green beans or one 9 ounce package frozen cut or french-cut green beans
2 tablespoons slivered almonds
1 tablespoon butter
1 teaspoon lemon juice

Cut fresh beans into 1-inch pieces. Cook fresh beans covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. (or, cook frozen beans according to package directions). Drain, keep warm.
Meanwhile in a small saucepan cook and stir almonds in melted butter over medium heat until golden. Remove from heat; stir in lemon juice. Stir almond mixture into beans.

Zucchini Bread

3 cups flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
3 cups shredded zucchini
1 1/2 cups sugar
3 eggs or 1/2 cup egg substitute + 1 egg
1/3 cup oil
1 tsp. grated lemon rind
2 tsp. vanilla extract
1/4 cup chopped walnuts (optional)

Combine dry ingredients; set aside. Combine eggs, lemon, oil, vanilla -stir until combined, and sugar, stir, then add zucchini and nuts. Add in dry ingredients, mix. Divide batter between 2 8X4in. loaf pans coated in cooking spray. Bake at 350 degrees for 1 hour. Cool in pan 10 minutes, then place on cooling rack.

Strawberry Spinach Salad

1 bag baby spinach
10 strawberries, hulled, cut into slices
1 can mandarin oranges drained
half a small/medium sized red onion, sliced
1/2 c. oil
1/4 c. vinegar
1/4 c sugar
1/4 tsp paprika
2 tbs. sesame seeds
1 tsp. poppy seeds
1 tbs. raspberry jam

toss first 4 ingredients together in bowl. combine rest of ingredients in a mason jar and shake it up, refrigerate at least 15 minutes, then pour to taste over salad.

Thai Chicken tacos

1 lime

1 lb skinless, boneless chicken breasts, cut into 1/2 to 3/4-inch pieces

1/4 c chopped cilantro

1/4 red onion, finely chopped

3 cloves garlic, minced

1 T fish sauce

2 t reduced-sodium soy sauce

1 t hot chili sauce

2 T vegetable oil

flour/corn tortillas

1 recipe Cabbage Slaw (see below)

1. Juice one lime. In bowl stir together chicken, cilantro, onion, garlic, lime juice, fish sauce, soy sauce, and chili sauce. Cover and refrigerate for one hour.

2. In large skillet cook chicken mixture in hot oil over medium-high heat for 5 minutes or until chicken is cooked, stirring occasionally.

Cabbage Slaw:
2 c shredded napa cabbage

1/2 c shredded carrot

1/2 c sliced green onions

1/4 c sliced fresh cilantro

1/4 c coarsely chopped peanuts

1/4 c rice vinegar

1 T mayonnaise

Toss all ingredients together and serve with chicken in a warmed flour/corn tortilla. Or just eat chicken and cabbage slaw as a yummy salad!

Hot Pizza Dip

1 (8 ounce) package cream cheese, softened
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup pizza sauce
2 tablespoons chopped green bell pepper
2 ounces pepperoni sausage, chopped
2 tablespoons sliced black olives

Directions

In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot with crackers, bagel chips, or sliced baguettes.