Easy Pork Tacos

From The Best One-Dish Suppers, from the editors of Cook's Illustrated.

Serves 4
We prefer fresh ripe mangos here, but you can substitute 2 C frozen mangos, thawed and chopped as directed.If your mangos are unripe, add sugar to the salsa in step 1 as needed.

2 medium mangos, peeled, pitted and cut into 1/4-inch dice
1 small red onion, minced
1/2 C chopped fresh cilantro leaves, divided
2 T lime juice from 1 lime, divided
2 teaspoons vegetable oil
2 teaspoons minced chipotle chile in adobo sauce
1 1/2 pounds ground pork (i used less, probably around 1 pound, whatever was in my prepacked meat pack)
2 ounces Montery Jack cheese, shredded (about 1/2 cup)
12 6-inch corn tortillas

1. Combine the mangos, half of the onion, 1/4 cup of the cilantro, 1 tablespoon of the lime juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl; set aside.

2.Heat the oil in a 12-inch skillet over medium-high heat. Add the remaining onion and chipotles and cook until softened, about 5 minutes. Stir in the pork and cook, breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.Off the heat, stir in the remaining 1/4 cup cilantro, remaining 1 tablespoon lime juice, and cheese. Season with salt and pepper to taste.

3.Stack the tortillas on a plate, cover, and microwave on high power until warm and soft, 1-2 minutes. Spoon a small amount of the pork filling into the center of each warm tortilla, top with the mango mixture, and serve.

Spinach and Mushroom Lasagna with Tomato Sauce

This is from the America's Test Kitchen "Cover and Bake" cookbook. It's awesome. The only thing I did different is that I didn't use fresh basil (I used dried) and I didn't use as much cheese as it calls for. I bought as much cheese as it calls for, but holy crap, it's a lot, and I didn't use it all. Oh yeah, and I didn't buy curly-leaf spinach, because I couldn't find it, and my bag was only 9 oz. Okay, here goes.

Serves 6 to 8

Cremini mushrooms are particularly good in this dish, but any fresh mushroom is fine. Smoked mazzarella, Gruyere, or fontina can be substituted for the mozzarella and Pecorino Romano for the Parmesan. Also, 3 1/2 cups of your favorite prepared tomato sauce can be substituted for the sauce in this recipe. Feel free to substitute 3 cups of your favorite cooked vegetables (roasted, steamed, sauteed, grilled, or broiled) for the mushrooms and spinach.

5 tablespoons olive oil
1 (10-ounce) bag curly-leaf spinach, washed, stemmed, and chopped
Salt and ground black pepper
1 medium onion, minced
1 pound cremini or white button mushrooms, stems trimmed, brushed clean, and sliced thin
2 medium garlic cloves, minced or pressed through a garlic press
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped fresh basil leaves
12 no-boil lasagna noodles from one 8 or 9-ounce package
1 pound mozzarella cheese, shredded (about 5 1/3 cups)
3 ounces Parmesan cheese, grated (about 1 1/2 cups)

1. Heat 1 tablespoon of the oil in a Dutch oven over medium heat until shimmering. Add the spinach in handfuls and cook, stirring, until the spinach is wilted, about 4 minutes. Season with salt and pepper; transfer the spinach to a colander. Gently squeeze any excess liquid from the spinach; set aside (the cooked spinach should measure about 1 1/2 cups).

2. Wipe the pot clean and add 2 more tablespoons oil; return the pot to medium heat until shimmering. Add the onion and saute until translucent, about 5 minutes. Add the mushrooms and saute until they have released their moisture and are golden, 8 to 10 minutes. Season the mushrooms with salt and pepper to taste; transfer to a bowl and set aside (the cooked mushrooms should measure about 1 1/2 cups).

3. Add the remaining 2 tablespoons oil and the garlic; return the pot to medium heat until the garlic is fragrant but not brown, about 30 seconds. Stir in the tomatoes; bring to a simmer and cook until thickened slightly, about 5 minutes. Stir in the basil and season with salt and pepper to taste. Pour the sauce into a large measuring cup and add enough water to make 3 1/2 cups.

4. Spread 1/2 cup of the sauce evenly over the bottom of a 9 by 13-inch baking dish (or a shallow casserole dish of similar size). Lay 3 of the noodles crosswise over the sauce, making sure they do not touch each other or the sides of the dish. Spread 1 cup of the prepared vegetables evenly over the noodles, 2/3 cup of the sauce evenly over the vegetables, and 1 1/3 cups of the mozzarella and 1/3 cup of the Parmesan evenly over the sauce. Repeat this layering of the noodles, vegetables, sauce, and cheeses twice more. For the fourth and final layer, lay the last 3 noodles crosswise over the previous layer and top with the remaining 1 cup tomato sauce, 1 1/3 cups mozzarella, and 1/2 cup Parmesan.

5. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Lightly spray a large sheet of foil with nonstick cooking spray and cover the lasagna. Bake 25 minutes; remove the foil and continue baking until the top turns golden brown in spots, about 15 minutes. Cool for 10 minutes before serving.

Moroccan-Style Stuffed Acorn Squash

I just made this this week and my 3 yr-old tolerated it but my 17-month-old LOVED it!  He kept wanting more!  It was pretty tasty and I actually remembered to take a picture!  Aren't you proud of me?! :)

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• 1/2 cup raisins
• 1 1/2 tablespoons ground cumin
• salt and pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup uncooked couscous

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

(this recipe is from TRUCKERDOO on Allrecipes.com)

Slow Cooker Italian Beef for Sandwiches

My brother-in-law introduced us to this splendid dish who got it from allrecipes.com.  It is perfect for those hot, summer, Sunday afternoons when you don't want to cook or heat up your house.  We made this in the crock pot and it was ready to eat when we got home from church.  Perfect!

Ingredients

• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast (also good with pork instead of beef)

Directions

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Chicken Garlic Pizza

This is my new favorite pizza (aside from my BBQ chicken variety).  This recipe is courtesy of allrecipes.com with a little personal twist.  :)  (sorry, I always forget to take pictures)


Ingredients:

1 skinless, boneless chicken breast half 2 tablespoons butter or margarine, softened 2 cloves garlic, minced 2 tablespoons chopped green onion 1/2 teaspoon dried basil Directions:  1.  Sprinkle chicken breast with onion salt, garlic powder and spray with olive oil pam and grill in a George Foreman grill until fully cooked through (around 6 or so minutes).  Set aside and let cool. 2.  Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set. 3.  Preheat the oven to 400 degrees F (175 degrees C). 4.  Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese. 5.  Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

1 (10 ounce) can refrigerated pizza crust dough (I usually make homemade dough) 2 roma (plum) tomatoes, diced 1/2 cup chopped fresh cilantro 1/2 cup ricotta cheese 1/4 cup grated Parmesan cheese

Grilled Salmon with avocado salsa

Original recipe found here.

If you don't like avocados, the rub is delicious on the fish even without the salsa. Last time I made it I tripled the rub and put it in a small tupperware up with my spices, so next time I'll just pull that out. Sorry for all the foot notes, the salsa is a very flexible recipe. It's really kind of like guacamole, but with diced rather than smashed avocados.

Ingredients (for 4 people):

2 lbs salmon, cut into 4 pieces

1 tbs olive oil

1 tsp salt (I found this to be a little salty, and use 1/2 tsp)

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

1 tsp black pepper

Avocado salsa

1 avocado, peeled, seeded and sliced (I love avocados, so I use 2)

1 small red onion, sliced (red onions are huge! Adjust to taste)

3 mild hot peppers, seeded and deveined, diced or sliced (adjust to taste. I would consider an Anaheim a mild pepper. I've used way less hot peppers, or even left them out since my kids hate spicy food.)

Juice from 2 limes (I've used only 1 before and thought it was plenty limey)

3 tbs olive oil

2 tbs finely chopped cilantro

Salt to taste

Preparation:

1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
2. Pre-heat the grill. (If it's not grilling season, you can bake the salmon)
   
3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
4. Grill the salmon to desired doneness.
5. Serve the salmon topped with the avocado salsa. Rice makes a good side.
   

Teriyaki Pork and Vegetables with Noodles

This is also from the Cooking Light "The Essential Dinner Tonight Cookbook". SO good!

8 ounces uncooked spaghetti (I used whole grain noodles and it was great)

4 green onions

1 Tbsp dark sesame oil

1 cup thinly sliced red bell pepper

3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4 inch strips.

1 (3 1/2 ounce) package shiitake mushrooms, sliced

1/3 cup low-sodium teriyaki sauce

4 tsp chili garlic sauce (I just used chili sauce and added some minced garlic)

1. cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep pasta warm.

2. remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.

3. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; saute 3 minutes or until pork is browned. Combine reserved 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl; stir with a whisk. Add pasta and teriyaki sauce mixture to pan; toss well to coat. Stir in sliced green onion tops.

Chicken Picadillo

This is out of the Cooking Light "The Essential Dinner Tonight Cookbook". It was amazing!

1 lb skinless, boneless chicken breast

2 tsp olive oil

1 cup chopped onion

1 1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp ground cinnamon

3 garlic cloves, minced

1 cup bottled salsa (I used canned diced tomatoes with chilies)

1/3 cup golden raisins

1/4 cup slivered almonds, toasted

1/4 cup chopped fresh cilantro

1. Place chicken in a food processor; pulse until ground. (I just chopped mine really small since I don't have a food processor)

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; cook 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic to pan; cook 3 minutes or until chicken is done, stirring frequently. Stir in salsa (or tomatoes) and raisins to chicken mixture in pan; cover, reduce heat, and simmer 5 minutes or until thoroughly heated. Remove pan from heat; stir in almonds and chopped cilantro.

Serve in hot tortillas with shredded lettuce, chopped tomatoes, and light sour cream (we added mango to ours as well).

Tip: to toast nuts quickly, place them on a paper plate and microwave at HIGH 1 to 2 minutes, or until nuts smell toasted.

Chicken Stir-Fry Wraps

(picture is from the book)

I got this recipe out of the Everyday Food: Great Food Fast cookbook and it turned out fabulous!

1 1/2 lbs boneless, skinless chicken breast halves, halved horizontally and thinly sliced

Coarse Salt and

Fresh ground pepper

2 Tbsp olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, ribs and seeds removed, thinly sliced

3 garlic cloves, minced

1 1/2 tsp grated peeled fresh ginger (I used dried ground ginger)

1/4 to 1/2 tsp red pepper flakes

3 Tbsp soy sauce

3 Tbsp rice vinegar

1 1/2 tsp cornstarch mixed with 1 Tbsp water

12 to 16 Boston lettuce leaves (about 2 heads) - (I just used iceberg)

1. Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 Tbsp of the oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with the remaining chicken.

2. Add the remaining Tbsp oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

3. Reduce the heat to medium; add the garlic, ginger, and red pepper flakes to the pan; cook, stirring, until fragrant, 30 to 60 seconds.

4. Stir in the soy sauce, vinegar, and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce cups as wraps. (We added rice to our wraps as well and it was very tasty)

Moroccan-Style Stuffed Acorn Squash

I decided to try something different and I've never really made couscous before so this is what I made. It was delectable! (photo and recipe courtesy of allrecipes.com)

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon butter, melted
• 2 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 cup garbanzo beans, drained
• 1/2 cup raisins
• 1 1/2 tablespoons ground cumin
• salt and pepper to taste
• 1 (14 ounce) can chicken broth
• 1 cup uncooked couscous

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Dissolve the sugar in the melted butter. Brush squash with the butter mixture, and keep squash warm while preparing the stuffing.
3. Heat the olive oil in a skillet over medium heat. Stir in the garlic, celery, and carrots, and cook 5 minutes. Mix in the garbanzo beans and raisins. Season with cumin, salt, and pepper, and continue to cook and stir until vegetables are tender.
4. Pour the chicken broth into the skillet, and mix in the couscous. Cover skillet, and turn off heat. Allow couscous to absorb liquid for 5 minutes. Stuff squash halves with the skillet mixture to serve.

Falafel-Stuffed Pitas

I am a HUGE fan of Falafel. It's very flavorful, crispy, healthy, and oh so good!

Falafel:

1/4 cup dry breadcrumbs

1/4 cup chopped cilantro

1 1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp ground red pepper

2 garlic cloves, crushed

1 lg. egg

1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained

1 Tbsp olive oil

Sauce*:

1/2 cup plain low-fat yogurt

2 Tbsp fresh lemon juice

2 Tbsp tahini (sesame seed paste)

1 garlic clove, minced

Remaining Ingredients:

4 (6-inch) whole wheat pitas, cut in half

8 curly leaf lettuce leaves

16 (1/4 inch thick) slices tomato

1. To prepare falafel, place first 8 ingredients in a food processor; process mixture until smooth. Divide mixture into 16 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat olive oil in a nonstick skillet over medium-high heat. Add patties, and cook 5 minutes on each side or until patties are browned.

2. To prepare sauce, combine yogurt, lemon juice, tahini, and 1 garlic clove, stirring mixture with a whisk. Spread about 1 1/2 Tbsp. tahini sauce into each pita half. Fill each pita half with 1 lettuce leaf, tomato slices, and 2 patties.

*When I make this I don't make the tahini sauce. Instead I spread some hummus (homemade or store bought) inside the pita and I whip up some ranch dressing to go over the top. Mmmm!

Peachy Chicken with Basil

I got this from a Cooking Light cookbook I checked out from the library. It's got a very unique flavor so it may not be for everyone but we like it a lot!

3 Tbsp all-purpose flour

1/2 tsp salt

1/2 tsp coarsely ground black pepper

4 medium skinless, boneless chicken breast halves (1 1/4 lbs.)

2 Tbsp margarine or butter

3/4 Cup chicken broth

3 medium peaches (1 lb.), peeled and sliced

1 small red onion, thinly sliced

1/4 tsp. freshly grated lemon peel

8 large basil leaves, thinly sliced

1. On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.

2. In nonstick 12-inch skillet, melt margarine over medium heat. Add chicken and cook 6 minutes. Turn chicken over and cook until chicken is golden brown and loses its pink color throughout, 6 to 8 minutes longer. Transfer chicken to platter and keep warm.

3. Add broth to skillet; heat to boiling over high heat. Add peaches, red onion, and lemon peel. Cook, stirring frequently, until peaches are softened and sauce is slightly thickened, about 3 minutes. Stir sliced basil into skillet. Spoon sauce over chicken to serve. Makes 4 main dish servings.

* I have made this with both fresh peaches and canned peaches...it works just fine with either. I like it better with the fresh (more tangy peachy flavor) but my husband likes it with the canned so it could go either way.

Easy Shepherd's Pie with Garlic Romano Potatoes

Found on allrecipes.com Very yummy.

* 1 pound ground beef or turkey
* 1/2 cup chopped onion
* 1 teaspoon dried rosemary
* 1 teaspoon dried basil
* 1 (8 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes, drained
* 2 (15 ounce) cans mixed vegetables, drained
* 2 pounds red potatoes
* 1/2 cup butter
* 1/2 cup grated Romano cheese
* 2 tablespoons minced garlic
* 1 teaspoon salt
* 1 teaspoon dried oregano
* 1/3 cup milk

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

2. Place the beef and onion in a skillet over medium heat. Season with rosemary and basil. Cook until beef is evenly brown; drain grease. Mix in tomato sauce, diced tomatoes, and mixed vegetables. Cook and stir until vegetables are heated through. Transfer to the baking dish.

3. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Remove from heat and drain. Mix butter, Romano cheese, garlic, salt, oregano, and milk into the pot. Mash together with a potato masher. Top beef and vegetables with the mashed potatoes.

4. Bake 30 minutes in the preheated oven. Turn oven to broil, and continue cooking 3 minutes, until potatoes are golden brown.

I'm sure you could also use frozen veggies. Also, I forgot to grease the pan, but it didn't seem to matter. Also, the notes on the page say you can substitute whatever cheese you have on hand for the Romano.

Black Bean Veggie Burgers

I made these the other night. AWESOME!

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Caribbean Rice and Peas

Prep Time: 40 min
Cook Time: 1 hr 15 min
Level: Easy
Serves: 4 servings

Ingredients

10 ounces frozen black-eyed peas, thawed
Kosher salt
2 tablespoons extra-virgin olive oil
6 ounces turkey kielbasa (or other smoked sausage), thinly sliced
1 large bunch scallions, sliced, white and green parts separated
2 small ribs celery, diced
6 cloves garlic, sliced
1 jalapeno, finely chopped
2 teaspoons jerk seasoning
2 teaspoons chopped fresh thyme
2 tablespoons tomato paste
1 cup uncooked long-grain brown rice
2 bay leaves
4 cups stemmed and chopped collard greens

Directions

Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.

Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.

Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.

Just before serving, add the scallion greens and fluff with a fork.

Chicken and Cheese Enchiladas

Prep Time: 30 min
Cook Time: 15 min
Level: Easy
Serves: 8 servings

Ingredients

1 small red onion, halved
1 pound tomatillos, husked and rinsed
2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
15-20 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

Directions

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 2 minutes; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Cheesy Stuffed Shells

Prep Time: 30 min
Cook Time: 1 hr 45 min
Level: Easy
Serves: 4 to 6 servings

Ingredients

For the Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells:
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions

Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and sauté until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Skillet Chicken Salad Pitas

I got this recipe from my Better Homes and Gardens Magazine. It makes a lot more than we had anticipated but we were happy to eat it for several days. It is very flavorful and aromatic.

1/3 cup snipped fresh cilantro
1/4 cup Asian sweet chili sauce
2 Tbsp. lime juice
1 Tbsp. minced garlic
1 tsp. olive oil
1/8 tsp. kosher salt or salt
2 lbs. skinless, boneless chicken breast halves, cut in 1-inch pieces
1 large red sweet pepper, cut in bite-size strips

Dressing:
2/3 cup mayonnaise
1/2 cup snipped fresh cilantro
2 Tbsp. lime juice

8 pita bread rounds
8 leaves red or green leaf lettuce


1. In resealable plastic bag set in shallow dish, combine cilantro, chili sauce, lime juice, garlic, oil, and salt. Add chicken. Seal bag; turn to coat. Marinate, refrigerated, 1 hour.

2. Heat 12-inch skillet over medium-high heat. Add chicken mixture, half at a time, and cook 3 minutes per batch, stirring occasionally. Return all chicken to skillet. Add sweet pepper; continue cooking 5 minutes more or until chicken is no longer pink, stirring occasionally. Using a slotted spoon transfer chicken mixture to large bowl. Cover; refrigerate 1 to 8 hours.

3. For dressing: in bowl combine mayonnaise, cilantro and lime juice. To serve, top each pita with a lettuce leaf. Spoon chicken mixture on half of each pita (if necessary, drain excess liquid from chicken). Drizzle with dressing.

To Tote: toss chicken mixture with dressing. Place in airtight container in a cooler. Assemble just before serving. Makes 8 pita sandwiches.