Zucchini Bread

Zucchini Bread

Makes 1 loaf.

I came up with this recipe after combining a few different ones I found online. It's delicious and my new go-to for zucchini bread.

1 c. all-purpose flour
1/2 c. whole wheat flour
1 c. sugar
1 heaping t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 egg
2 overripe bananas, mashed
1/2 c. coconut oil, melted
1 t. vanilla extract
2 c. shredded zucchini

Preheat oven to 325. Grease loaf pan.  Add egg, oil, sugar, and vanilla to bananas in a mixing bowl. Mix well. Fold in dry ingredients until just combined. Fold in shredded zucchini. Bake for approximately 75 minutes, but check starting around an hour since every oven is different.

Lime Sherbet Dessert

Lime Sherbet Dessert

Serves 20+.

A refreshingly cool dessert.  The salty crust pairs perfectly with the sweet, sour sherbet.  Make it one last time during your own local Indian Summer.
Source: Thyme for Wine

1 1/2 C. Ritz Crackers, crushed

4 Tbsp. Sugar

7 Tbsp. Butter, melted

1.75 quart Lime Sherbet

1.75 quart Vanilla Ice Cream or Frozen Yogurt

4 Tbsp. Lemon Juice

1 C. Sugar

2 Eggs, beaten

6 Tbsp. Butter

Mix crust ingredients together in a small food processor. Once crumbly, press into a 9x13'' pan. Next, soften the lime sherbet and vanilla ice cream. Stir together in a large bowl (or I'm sure a stand mixer with the paddle or bread hook attachment would work fine on the lowest speed). Once combined, pour over the crumbs and put into the freezer. Meanwhile, make the lemon curd topping by cooking the lemon juice, beaten eggs, and butter in a small saucepan. Stir, while cooking over medium-low heat, whisking continuously until a low boil (about 10 minutes). Whisk for another 5 minutes and remove from heat; let cool (important). Pour the lemon curd over the ice cream; cover and freeze (best if frozen overnight). Let stand a few minutes before serving squares of this icebox dessert.

Chicken Bundles

Chicken Bundles

Makes 4 bundles.

One of my favorite recipes.  Easy, delicious, and a kid-pleaser for sure.  This is a great meal to take to new moms (especially if they have other children already), but is also a great option for a busy weeknight.  Leftovers reheat well, or you can pop them in the freezer for a future meal.
Adapted from: Allrecipes

8-oz. canister refrigerated crescent roll dough (buy the seamless sheet option to make things even easier!)
3-oz. pkg. cream cheese, softened
1 lb. chicken breasts, cooked and shredded (about 2 cups)
2 T. minced onion
Salt & pepper
1 T. milk, if needed

Preheat oven to 350 degrees.

Unroll crescent dough.  If you are working with the seamless sheet, simply cut into 4 rectangles.  If you have the traditional dough, separate into four rectangles, while simultaneously pinching together some of the triangles to form those rectangles.  That was wordy... hope it makes sense!  Basically, you want 4 equally-sized rectangles from the one sheet of dough.

Make chicken filling by mixing together cream cheese, shredded chicken, onion, salt and pepper, and a little bit of milk, if needed.  Place chicken mixture evenly on top of each rectangle.  Pull corners up and together to form little pockets, pinching together any open ends.

Place onto greased baking sheet.  Bake in a preheated oven for 25-30 minutes, or until golden brown.

Balsamic and Garlic Crusted Pork Tenderloin

Balsamic and Garlic Crusted Pork Tenderloin

Serves 6.

A delicious pork tenderloin recipe!  And so easy!  You probably have everything needed for the marinade already on hand.
Source: Kitchen Confidante

4-5 garlic cloves, finely minced or crushed
2 T. balsamic vinegar
2-1/2 t. coarse salt
1/2 t. freshly ground pepper
2 T. olive oil
2 pork tenderloins (about 1-1/4 lbs. each)
2 T. canola oil (if preparing in the oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.  Marinate in a large bag overnight, or for the majority of the day.

Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees.  Let rest for 10 minutes before slicing.

Oven preparation:
Preheat oven to 400 degrees.  Heat canola oil in a large, heavy saute pan over medium-high heat.  Working in batches if necessary, add pork and brown all over, about 4 minutes.  (I skip this part and it still turns out fine, but won't have the crusted edges.  If you choose to skip it, you will need to increase baking time a bit.)

Transfer pork to oven.  Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.  Transfer pork to a cutting board, and let rest for 10 minutes before slicing.

Mini BBQ Cheddar Meatloaves

Mini BBQ Cheddar Meatloaves

Serves 8.

The original recipe calls for 1 whole onion per pound of beef, but I thought the distribution was much better when everything else besides the onion was doubled.  A tasty twist on traditional meatloaf.  We all loved it.
Slightly adapted from: Iowa Girl Eats

1 large sweet onion
2 tablespoons butter
Salt
2 lbs. lean ground beef
2 eggs, whisked
2 tablespoons Worcestershire sauce
1/2 cup + 4 tablespoons BBQ sauce, divided
1/2 cup panko bread crumbs
Pepper
4 oz. shredded cheddar cheese (about 1 cup)

Cut onion in half then each half into thin slices. Melt butter in a large skillet or pot over medium heat then add onion and a dash of salt. Cook, stirring every couple of minutes, until onions are golden brown and caramelized, about 20 minutes. Turn heat down if onions start to burn. Set aside to cool slightly.

Preheat oven to 425 degrees. In a large bowl combine ground beef, egg, Worcestershire sauce, 2 Tablespoons BBQ sauce, panko bread crumbs, dash of pepper, cheese cubes, and caramelized onions, then mix until just combined. Divide mixture into 4 equal-sized portions then form into loaves on a foil-lined, non-stick-sprayed baking sheet. Spread 1 Tablespoon BBQ sauce over each loaf then bake for 20-30 minutes, or until no longer pink in the center.

Healthy Banana Oatmeal Breakfast Muffins

Healthy Banana Oatmeal Breakfast Muffins

Makes 18-20 muffins.

Here's a winner recipe -- a muffin that's healthy and the whole family loves.  Enough sweetness from the honey, yet plenty of healthy ingredients to start your day right.  The wee one loves these for breakfast and as an after-nap snack, and I love that I can make them, freeze them, and pull them out one by one for a wholesome, homemade treat.
Source: Fit and Healthy with Debbie

2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax seed
1 tsp vanilla
2 ripe bananas 

Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line muffin tins with silicone or foil liners.
Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor. Process until everything is mixed together and oats are smooth.

At this point in the process, you can separate the batter into different bowls, adding dark chocolate chips, nuts, blueberries, or whatever you want to make a variety of muffins.  Or you can add one ingredient to the entire batter.  Or, like I prefer them, leave them plain!  They are still great!

Divide batter among cupcake liners, and bake for 18-20 minutes (mine only took 14-15 minutes), or until toothpick comes out clean.

Spaghetti with Chicken Meatballs

Spaghetti with Chicken Meatballs

Serves 4-6.

A healthier twist on the traditional classic, especially if you serve it with whole wheat pasta, but still just as satisfying.
Source: Just a Pinch

1 lb. ground chicken
2 eggs
1/4 medium onion
1 t. seasoned salt
1/2 t. pepper
1 t. crushed red pepper
1/2 t. garlic powder
1 t. Italian seasoning
1/2 c. crushed Ritz cracker crumbs
1/4 c. Parmesan cheese
Spaghetti, cooked to package directions
Your favorite pasta sauce

Preheat oven to 350 degrees.

In a large bowl, combine the first 10 ingredients.  Take mixture and roll into medium or small meatballs (about 12).  Place meatballs on a pan coated with nonstick spray (especially if your ground chicken is very lean).  Bake for 40 minutes.

Serve over spaghetti with your favorite sauce.

White Chicken Enchiladas

White Chicken Enchiladas

Serves 5.

These are seriously so good!  Here are some tips from the original blogger:
1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them. 
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out. 
Source: Joyful Momma's Kitchen

10 soft taco tortillas

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream - use Greek yogurt instead!

1 (4 oz) can diced green chillies

Preheat oven to 350 degrees.  Grease a 9x13 pan.

Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.

Chalupa Pie

Chalupa Pie

Serves 6.

This was a favorite childhood meal in our household.  And now I'm realizing that adults love it too!
Source: my mom

1 8-oz. can crescent rolls
1 lb. ground beef
1 packet taco seasoning
1 can Rotel
1 c. sour cream (or greek yogurt)
1 c. shredded cheddar cheese
1-2 c. crushed tortilla chips

Preheat oven to 350 degrees.

Press crescent roll dough into a greased pie plate.  It won't look pretty, but it doesn't need to.

Meanwhile, brown ground beef.  Drain and stir in taco seasoning, Rotel, and sour cream.  Top crescent roll crust with ground beef mixture.  Top with shredded cheddar and crushed tortilla chips.

Bake for 30 minutes COVERED with foil.  Then, remove foil and bake an additional 15 minutes.  Remove from oven and allow to cool for 15 minutes more before cutting and serving.

Chicken Spaghetti

Chicken Spaghetti
Serves 6-8.

A comfort casserole perfect for winter from The Pioneer Woman.

Slightly adapted from: The Pioneer Woman

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups chicken broth From Pot
1 teaspoon Lawry's Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook spaghetti until al dente. Do not overcook. When spaghetti is cooked, drain and combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Cowboy Casserole

Cowboy Casserole

Serves 6.

Don't be grossed out.  This is a family classic in some parts of our nation.  It's comfort food, and it's good, and it is truly a family pleaser when it comes to what your kids love.  So whip it up -- even the night before if you want -- and bake for dinner this week.  
Source: The Cutting Edge of Ordinary

1 1/2 pounds ground beef 
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained (I used 1-1/2 cups thawed frozen corn instead)
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (such as Ore-Ida Crispy Crowns)

If you can, let the tater tots sit on the counter to defrost for an hour or so. The original recipe uses frozen tater tots, but allowing them to thaw for a bit seems to help the cooking process.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots.  Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

Spicy Chicken Soup with Wild Rice

Spicy Chicken Soup with Wild Rice

Serves 4-6.

The original name of this recipe is Chicken and Wild Rice soup, but the soup it made was a far cry from what I was envisioning.  The amount of rice was far too small to be considered a main part of the title.  I need to keep seeking for the soup I'm looking for, but this was still a good soup for a cool day.  And since it's a crock pot recipe, it simmers all day while I'm out and about doing other things.  It packs some heat, so hopefully you like spicy soups!
Adapted from: The Other Side of Fifty

1 TBSP olive oil
1 red bell pepper, seeded and diced
1 onion, diced
1-3 jalapeno peppers, seeded and diced 
kosher salt and pepper
2 cloves of garlic, minced
1 1/2 tsp cumin
1 tsp oregano
1 1/2 lbs of boneless, skinless chicken
1 (8 oz) can green enchilada sauce
1 (4 oz) can of diced green chiles
1/3 cup wild rice 
4 cups chicken stock 
1 TBSP cornstarch
2 TBSP milk or water

Heat olive oil in a large skillet. Add the bell pepper, onion, jalapeno peppers and season with salt and pepper. Saute for 6-7 minutes then add the garlic, cumin and oregano. Saute for another minute or two.

Pour skillet contents into crockpot and add the remaining ingredients, except for the cornstarch and milk/water. Cook on low for 5-7 hours. Shred chicken with two forks. Mix cornstarch into cold milk/water and add to crockpot. Return setting to high and cook for another 30 minutes or until thick and bubbly.

Teriyaki Meatballs

Teriyaki Meatballs

Makes about 15 meatballs.

A fun twist on traditional meatballs for the Asain food-lover in your household!
Source: Budget Bytes

Meatball ingredients:
1 lb. ground pork
1 large egg
1/2 cup plain breadcrumbs
1 clove garlic, minced
2 inches fresh ginger
1/2 tsp soy sauce
2 whole green onions
10-15 cranks freshly cracked black pepper

Teriyaki glaze ingredients:
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 T. toasted sesame oil
1 T. rice vinegar
2 inches fresh ginger
2 T. corn starch
1 T. sesame seeds

Rice bowl ingredients:
2.5 cups dry jasmine rice
3.75 cups water
2 whole green onions

Preheat the oven to 400 degrees. Place the ground pork in a large bowl. Peel the ginger and then grate it using a small holed cheese grater into the bowl. Mince the garlic, slice the green onions, and add them to the bowl. Also add the egg, breadcrumbs, soy sauce, and black pepper. Mix these ingredients really well until it is all evenly combined (clean hands work best).

Cover a baking sheet with foil. Roll the meatball mixture into small balls, about one tablespoon each. You should yield about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until golden brown (about 35-40 minutes).

While the meatballs are in the oven, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam even after the heat is turned off, so don't remove the lid.

While the meatballs are in the oven, also prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, and sesame oil. Peel and grate the ginger into the pot. Heat over a low flame until the brown sugar is dissolved (just a few minutes).

Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.

When the meatballs come out of the oven, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.

Chicken Chili Enchiladas

Chicken Chili Enchiladas

Serves 3-4.

The original recipe linked below gives Weight Watchers points for her recipe.  Please note that I made changes after I found that the chicken filling would only fill 6 tortillas instead of 8.  I also wasn't able to find turkey chili without beans, but the addition of beans didn't bother us.  A good enchilada recipe that isn't too bad for you!
Slightly adapted from: Pointless Meals

1-1/2 lbs. boneless, skinless chicken breasts
1 can ( 4 oz) diced green chilies
8 oz. reduced-fat cream cheese
8 La Tortilla Factory Whole Wheat Tortillas
1 c. salsa
1 ( 15 oz) can Hormel Turkey Chili Without Beans
3/4 c. reduced-fat shredded cheddar cheese
cilantro

Preheat oven to 350 and spray a large baking dish with nonstick spray.
Coat a large skillet with nonstick spray. Cook chicken until no longer pink. Let stand 5 minutes, then shred.
Beat cream cheese with green chilies; add chicken and mix.
Fill each tortilla evenly, fold and place seam-side down in the baking dish.

In a saucepan, combine chili and salsa. Heat through. Spoon chili mix over tortillas. Sprinkle with cheese. Cover and bake 20 minutes or until heated through. Top with chopped cilantro.

Buffalo Chicken Stromboli

Buffalo Chicken Stromboli

Serves 4, or 2 very hungry eaters.  I sliced into 8 strips to serve at a party.

I used shredded chicken instead of turkey, and a premade pizza dough.  This is a fantastic stromboli.  LOVED it!
Slightly adapted from: Naturally Ella

Dough:
I used a canister of premade pizza dough, but the blog linked above has a recipe for homemade, if you prefer

Filling:
1 lb. boneless chicken breast
1/4 cup Frank's red hot sauce
2 T. butter, melted
1 cup diced onions
3/4 cup bleu cheese
1 cup shredded mozzarella
Oil, parmesan, and fresh parsley for topping


Cook chicken on a grill, in a skillet, or by poaching.  Once chicken is cooked through, shred or dice into 1-2″-1″ cubes and combine with Frank’s red hot and butter.  Increase the amount of Frank's if you prefer a spicier dish.

Pre-heat oven to 425˚ with a baking stone (if you have one).

Role out pizza dough into a 16″x10″ rectangle with the 16″ edge parallel to your body. Leaving a 1″ border, spread chicken over dough (drizzle a little of the extra Frank’s over the chicken-about 2-3 T). Sprinkle Onions, Bleu cheese and mozzarella on top of that (the amount of cheese is really up to you).  Beginning with the side closest to you, begin to roll the stromboli away from you. When finished, seal each end edge and the long edge by pinching the dough. Cut three-four slits in the top and brush with olive oil and sprinkle with fresh parsley and parmesan. Slide onto baking stone (or sheet tray) and bake for 20-30 minutes or until the filling begins to bubble out and the crust is golden. Let cool slightly before cutting.

BBQ Meatballs

BBQ Meatballs

Makes 20.

Yum!  A great "man meal."
Source: Whatever...

Meatballs:
2 lbs. ground beef
1-1/2 cups cracker crumbs
1 T. mustard
2 medium onions, chopped (I recommend one large)
3 eggs, slightly beaten
1/4 to 1/2 cup milk
Salt
Pepper

BBQ Sauce:
1 cup ketchup
1/2 cup brown sugar
1-1/2 t. mustard

Preheat oven to 350 degrees.

Combine all meatball ingredients; form into 20 large balls.  Bake for 45 minutes.

Mix together sauce ingredients; spread over meatballs and bake an additional 5-10 minutes, or until bubbly.

Chicken Noodle Soup

Chicken Noodle Soup

Serves 6.

I increased the amount of veggies and broth in this fantastic soup.  It's such a simple recipe, and such a classic dish, I'm disappointed in myself that I haven't been making this for years already.  This winter, though?  We will eat it.  A lot.
Adapted from: Iowa Girl Eats

1 Tablespoon butter2 teaspoons olive oil1/2 onion, finely chopped2 large carrots (or about 20 mini carrots), thinly sliced2 ribs celery, choppedsalt & pepper2 garlic cloves, minced2 chicken breasts, shredded or cubed64 oz chicken broth* (buy an extra can if you plan to make-ahead; see note)8 oz frozen egg noodles

Melt butter and olive oil in a large soup pot over medium heat. Add onions, carrot, celery, salt & pepper, and saute for 8-10 minutes or until soft. If you feel like you need to add more oil, add a splash of chicken broth instead and cover the pot with a lid so veggies can steam.

Add in minced garlic and saute for 1 minute, stirring constantly.

Add chicken and chicken broth, turn the heat up to high and bring the soup to a boil. Add egg noodles and cook for 20-25 minutes, or until noodles are tender. Serve with a good hunk of bread and enjoy!

*If pre-making, let cool then refrigerate. You will need to add in an additional can of chicken broth when re-heating as the egg noodles will have soaked up some broth.

Roasted Veggie & Black Bean Burritos

Roasted Veggie & Black Bean Burritos

Makes 6-8 burritos.

Fabulous, fabulous recipe.  Love these!  The Mr. requests I add chicken to his sometimes, so you can do that for your meat-loving family, if need be.  I, however, like them just the way they are.  We top with sour cream and avocado.  Salsa is good too!
Source: Tasty Kitchen

2 whole Sweet Potatoes, Peeled And Cubed Small
2 whole Jalapenos Diced
1 whole Red Pepper, Diced Small
1 whole Red Onion, Diced Small
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
1 can Black Beans, Rinsed And Drained (15 Ounce Can)
½ cups Fresh Cilantro, Chopped
2 teaspoons Fresh Lime Juice
2 cups Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count)

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through. Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use.

Warm your wheat tortillas or wraps in microwave according to directions on package. Spray a casserole dish with nonstick spray or olive oil spray.

Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.

Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.

Beef and Black Bean Enchiladas

Beef and Black Bean Enchiladas

Serves 2-3.

I'm into black beans lately.  So you here you go... black beans in your enchiladas!
Adapted from: My Recipes

8 oz. ground sirloin (1/2 lb.)

2 t. olive oil

2 c. chopped onion

4 t. minced fresh garlic

1 t. dried Mexican oregano

1/2 t. ground cumin

1/4 t. kosher salt

1 T. no-salt-added tomato paste

2/3 c. rinsed and drained organic black beans

1/2 c. fat-free, lower-sodium chicken broth

1 T. fresh lime juice

4 c. water

3-4  (burrito-size) flour tortillas, at room temperature

Cooking spray

2 1/2 ounces sharp cheddar cheese, shredded (about 2/3 cup packed)

2 ounces Monterey Jack cheese, shredded (about 1/2 cup packed)

3 green onions, thinly sliced and divided

Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add beef; sauté 5 minutes or until browned. Remove beef from pan using a slotted spoon; drain on paper towels. Wipe pan with paper towels. Return pan to medium heat. Add oil to pan; swirl to coat. Add onion; cook 8 minutes or until tender, stirring occasionally. Add garlic and next 3 ingredients (through salt); cook 2 minutes, stirring constantly. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in drained beef, beans, and 1/2 cup broth; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute, stirring occasionally. Remove from heat; stir in lime juice.

Place one tortilla on a flat work surface; spoon 3 tablespoons beef mixture onto 1 end of each tortilla. Roll enchiladas up jelly-roll style. Repeat procedure with remaining tortillas and beef mixture. Spread 1/2 cup sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange enchiladas, seam-side down, in prepared dish. Pour remaining sauce over enchiladas. Top with cheeses. Bake at 400° for 20 minutes or until lightly browned and bubbly. Let stand 10 minutes. Sprinkle with 3 sliced green onions.

Brie En Croute

Brie En Croute

Serves a crowd.

I know few people who dislike brie en croute.  VERY few women who dislike brie en croute.  It's just so creamy and wonderful and such a great appetizer.  Make this for your new girls night, or pop in the oven before your next party.  It's fab.
Source: Paula Deen

1 sheet frozen puff pastry (package comes with 2 sheets)

1 T. butter

1/4 c. chopped pecans or walnuts, if desired

1 small (8-ounce) wheel Brie

1/2 c. raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.