Chicken Encheladas *Can be Low Fat*

Ingredients:

4 large chicken breasts
1 large onion, chopped
10 large flour tortillas
2 tablespoons of butter (or bestlife butter  spray)
1 can of diced tomatoes
1/4 cup of sliced jalapenos
3 cups of shredded colby jack cheese (or fat free cheddar cheese)
8oz cream cheese, softened (or fat free cream cheese)
1 pint of sour cream (or fat free/low fat sour cream)
1 tsp coranders Greek Seasoning (also used Mediterranean Seasoning in place)
1/2 tsp garlic powder
1/2 tsp chili powder
1 can of cream of chicken soup (Can use 98% fat free soup)
2tbsp chopped cilantro

Directions:

Boil the chicken in lightly salted water until it's tender. Dice and set aside.

Saute onions until tender, stir in diced tomatoes, chicken, 1 cup colby jack cheese, cream cheese, 1 cup sour cream, 1tbsp cilantro, greek seasoning, and garlic powder. Taste and add seasonings to your taste.

Fill each tortilla with 1 cup of the chicken mixture and roll them up, laying them seam down in a casserole dish.

In a medium sized bowl, whisk the Cream of Chicken Soup, Sour Cream, Chili Powder, and 1 cup of hot tap water until it's smooth and creamy.

Pour the mixture over the tortillas evenly. Sprinkle 2 cups of colby jack cheese and other tablespoon of cilantro over the tortillas. Lay the jalapenos over top if desired.

Bake uncovered at 375 degrees for 30 minutes or until the cheese is melted and lightly browned. Allow to cool for 5 minutes before serving. 

White Sauce (Breakfast Sauce)

Ingredients:

2 tablespoons of butter
2 tablespoons of flour
1/4 teaspoon of salt
1 cup of milk
1/2 cup of water

Directions:

Melt the butter and stir in the flour. Add salt and a dash of pepper.

Add the milk and water slowly, and continuously stir until it forms a thicker sauce.

You can add crumbled breakfast sausage for more flavor. (around 1lb)



How I serve this at breakfast is:
I make two slices of toast, make scrambled eggs and lay them over toast, and pour some of the gravy on top and serve that way. 

Horseradish & Beets *Family Recipe*

Ingredients:

1 1/2 lbs horseradish
9 cans of beets, drained
1 1/2 tsp of salt
2 tbsp sugar
1/2 cup cider vinegar


Directions:
Wash, peel and dice the horseradish. Put it through the food processor once or twice, enough to make it spreadable.

Drain the beets & process them as well.

Combine the beets and horseradish, add salt, sugar, and cider vinegar. Mix well.


You can pour the mixture into canning jars and seal them if you wish. Otherwise put in a sealable container, and in the refrigerator for storage.

Dinosaur Bar-B-Que's Garlic Dill Pickles

Equipment:

4 (1 Quart) jars with lids, cleaned well in hot water
3 quart saucepan
Wide Mouth Funnel

Ingredients:

4lbs pickling cucumbers
1/4 cup chopped garlic
2 jalapeno peppers, thinly sliced
1/2 cup chopped fresh dill

Brine:
4 cups white vinegar
2 cups water
6 tbsp kosher salt
1/2 cup sugar
5 tablespoons pickling spice
2 tbsp mustard seeds
2 tbsp black peppercorns

Directions:

1. Combine the vinegar, water, kosher salt, sugar, pickling spice, mustard seeds, and peppercorn in the saucepan and bring it to a boil over high heat. Remove from heat and allow it to cool until just slightly warmer  than room temperature.

2. Slice the cucumbers into 1/2 inch thick rounds. Divide them evenly between the jars. Add the garlic, jalapenos, and dill, dividing them all evenly between the jars.

3.Pour the brine into the jars, making sure they cover the ingredients. Cool to room temperature and cover with lids. Store in the refrigerator, allowing the pickles to marinade for a week, then serve. 

Loaded Potatoes *Low Fat*

Ingredients:

4 large potatoes
1/4 cup of low fat miracle whip
1/2 cup of lite sour cream
1/2 cup of fat free shredded cheddar cheese
1/4 cup of freshly cut chives, separated
8 strips of turkey bacon
1 tsp ground black pepper
salt to taste

Directions:

In a small bowl, mix the miracle whip and sour cream. Add half of the chives, cheese and pepper. Let it chill in the refrigerator for a bit.

Prepare the potatoes as you would for mashed potatoes, but stop boiling them a little earlier, about 15 minutes instead of 20.

Mash the potatoes down a bit when they're done and add them to the refrigerated mix. Use the remaining chives and crumbled bacon to put on top.

Serves 4-6.

Zucchini Bread *Not Low Fat*

Ingredients:

3 Cups of Flour
3 Eggs
1 Cup Vegetable Oil
2 1/2 Cups Sugar
2 Cups Grated Zucchini
1 Cup of Chopped Walnuts
1 tsp of Salt
1 tsp of Baking Soda
1 tsp of Baking Powder
3 tsp Ground Cinnamon
3 tsp Vanilla Extract

Directions:

Grease and flour two 8x4 pans and preheat the oven to 325 degrees.

Sift the flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat the eggs, oil, vanilla, and sugar together in a large bowl. Add the sifted ingredients to the creamed mixture and beat it well. Stir in the grated zucchini and nuts until they're well combined. Pour the batter into the prepared pans evenly.

Bake them for 40 to 60 minutes, or until an inserted toothpick comes out clean.

Cool for 20 minutes.

Baked Mac & Cheese

Ingredients:

8oz of Macaroni
4 tbsp butter
4 tbsp flour
2 cups of shredded cheddar cheese
1/2 cup of bread crumbs
1 cup of milk
1 cup of heavy whipping cream
1/2 tsp salt
1/4 tsp pepper


Directions:

Preheat the oven to 400 degrees.

Cook the Macaroni in a pot according to the directions, and drain it.

In a large pot, melt the butter. Add the flour, salt, pepper, and whisk it all together.

Slowly pour in the milk and heavy whipping cream, constantly stirring.

Bring the mixture to a boil for around 2 minutes, continue to stir it throughout the process.

Reduce the heat, and cook for about 10 minutes, stirring it on and off.

Add the cheese slowly, simmering it until the cheese is completely melted. Then turn the burner off.

Add the macaroni & mix it all well so it all gets coated in the cheese sauce. Spread it into a 13x9 baking dish. Sprinkle the bread crumbs on top & Bake for about 20 minutes or until the top is golden brown.

Cover the dish with aluminum foil for the first 10 minutes, and then cook uncovered for the rest of the time.