Spicy Avocado Chicken Enchiladas

From the kitchen of: Randee Pingel (Adapted from this recipe)

Ingredients:
For the sauce:
1 tablespoon olive oil
1 Serrano pepper, minced
2 garlic cloves, minced (or garlic powder works in a pinch)
1 tbsp flour
1 cup chicken broth
1 tsp cumin
1/4 tsp pepper
1/4-1/2 cup chopped cilantro (depending if you like cilantro or not, I love it)
1 cup salsa verde
1/2 cup fat free sour cream

For the enchiladas:
3 cups chopped cooked chicken breasts (about 4)
2 cups black beans
8oz Monterrey jack cheese, shredded
1 small onion, chopped
3 avocados, peeled and chopped
8-10 flour tortillas

Directions:

Preheat oven to 375°F.

In a medium sauce pan, heat oil over medium-high heat. Saute serrano pepper and garlic, for 1 minute. Stir in flour, constantly stirring, and cook for 2 minutes. Whisk in the chicken broth, cumin, salt and pepper and bring to a low boil. Once boiling, whisk in the sour cream, salsa verde and cilantro. Remove from heat.

Spray/grease a 9×13 baking dish. Add 3/4 cup sauce to the bottom of the pan. Add chicken, Monterrey Jack Cheese, black beans, onion and avocado to the center of each tortilla and roll, placing seam-side down in the dish. Pour the remaining sauce over the enchiladas. Top with leftover cheese and bake for 15-20 minutes or until bubbling. Serve immediately.

Banana Crumb Muffins

From the kitchen of: Brittany Woodhouse

Banana Crumb Muffins

Ingredients

         1 1/2 cups all-purpose flour

         1 teaspoon baking soda

         1 teaspoon baking powder

         1/2 teaspoon salt

         3 bananas, mashed

         3/4 cup white sugar

         1 egg, lightly beaten

         1/3 cup butter, melted

         1/3 cup packed brown sugar

         2 tablespoons all-purpose flour

         1/8 teaspoon ground cinnamon

         1 tablespoon butter

Directions

1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups, or line with muffin papers.

2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Very Easy Stir Fry

From the kitchen of: Sarah Evans

VERY EASY STIR FRY

Steamed rice

Frozen stir fry vegetables (can substitute with fresh steamed vegetables)

1-2 lbs of desired meat chopped into 1” cubes

Brown gravy mix

Water

Soy sauce

TO MAKE THE RICE:

If you don’t know how to make steamed rice, here’s how I was taught to do it: rice will expand A LOT so remember that when you are pouring into the pan.  It will at least double in size.   Whatever amount you put in the pot, fill the pot with water to the amount that if you stick your finger in and touch the top of the rice, the water comes up to your first knuckle.  Heat to a boil then lower the temperature and simmer until the water is gone.  (be careful not to burn the bottom though)  Don’t worry about making too much rice.  Recipe to use for leftover rice to follow. J

TO MAKE THE TOPPING:

1. Cook the meat in whatever size pan will fit the desired amount of sauce.  If you’re using white meat, it’s helpful to put a few tablespoons of oil in the pan to help it cook.  (suggested meats: boneless skinless chicken breasts or beef chunks) 

2. While meat cooks, mix gravy mix in a bowl with proper amount of water (follow directions on packet.  It’s usually one packet to 1 cup water.)

3.  Add the gravy water and vegetables to the pan with the meat.  Cook over medium heat, stirring regularly until gravy is to desired thickness.  (If gravy does not thicken because you added too much water, put in either more gravy mix or a few tablespoons of cornstarch.)

4.  Remove from heat and add soy sauce for flavoring.  You’ll probably want to add at least ½ cup.

5.  Serve by pouring topping over rice. 

IDEAS:  Eat with chopsticks for fun, serve with Chinese noodles, have fortune cookies for dessert, make it a family activity and have the kids help stir. 

SHOULD THERE BE LEFTOVER RICE:

Do not despair!  Make RICE PUDDING!!!!!!

Take leftover rice in a saucepan and pour in enough milk so the rice is saturated with it but it does not cover the rice.  Add an egg (or two if you have a lot of leftover rice), 1- 1 ½ cup white sugar and about 2 Tablespoons cinnamon.  Stir and cook over medium heat until it reaches pudding-consistency.  Serve hot or cold.  Refrigerate leftovers.  Good for breakfast.  Can add raisins or fruit as desired.  Enjoy!

Oven Baked Steak Fries

From the kitchen of: Lacey King

Oven Baked Steak Fries

1/2 tsp cumin                     1/2 tsp ground black pepper 

1 tsp chili powder               2 tbsp olive oil 

1 tsp kosher salt                 4 medium russet potatoes, washed.

Preheat oen to 400 degrees.  Mix spices in a medium bowl.  Add olive oil and combine well.  Cut potatoes into 8 wedges each.

Add wedges to seasoning and toss to coat.  Lightly crumple some aluminum foil and place it on cooking sheet.  Spray foil with 

nonstick cooking spray and then arrange potato wedges on foil.  Bake for about 40 min.

Texas Beef Skillet

From the kitchen of: Lacey King

Texas Beef Skillet

3/4 c. onion                               1 and 1/2 tsp chili powder

3 Tbsp chopped green pepper     1/2 tsp salt

1 lb ground beef                         1/2 c. quick cooking rice

1 (16 oz) can diced tomato          1 tsp garlic salt

1 (15 oz) can red kidney beans    3/4 c. shredded cheese

1/2 c. water

In a skillet cook ground beef and onion until meat is browned and onion tender.  Drain off grease.

Stir in undrained tomatoes and undrained kidney beans, rice, water, green peppers, chili powder, salt and garlic salt.

Reduce heat and simmer covered for 20 min., stirring occasionally.  Top with cheese and cover for 3 min. longer until 

cheese melts.  Serve with corn chips.

Sunshine Lemon Bars

From the kitchen of: Lyndsey Barker

Sunshine Lemon  Bars

2 c. flour

1 c. butter

¾ c powdered sugar

4 eggs

2 c sugar

4 T lemon juice

¼ c flour + 2 T flour

Rind of one lemon finely grated

½ tsp baking powder

½ tsp salt

Combine 2 cups of flour , butter, and powder sugar until well blended. Press into a 9x13 greased cake pan. Press at least one inch high on the edge of the pan. Bake at 350* for 15 minutes. Mix eggs juice rind and sugar together. In a separate bowl, combine dry ingredients and blend well. Add to egg mixture. Pour over baked shell. Bake at 350* for 25 minutes. Sprinkle powder sugar on top.

Black Bean Salad

From the kitchen of: Nicole Romney

Black Bean Salad

I use this more like a salsa and dip chips into it. It makes a lot so I cut it in half.

Ingredients:

• 2 cans black beans, drained, about 30 ounces
• 1 (15-ounce) can corn, drained
• 2 Roma tomatoes, diced
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup diced green onions
• 1/4 cup diced pineapple
• 1 tablespoon chopped cilantro leaves
• 1 jalapeno, seeded and minced (can leave out if you prefer it less spicy)                                  
• 4 tablespoons sherry vinegar (or red wine vinegar if you don't have sherry) 
•  Juice of 1/2 lime
• 3 tablespoons honey
• 1 tablespoons salt
• 1 teaspoon black pepper
•  Pinch ground cumin

Instructions: mix all ingredients together and refrigerate for at least 1 hour.

Yield: 6 to 8 servings (if using like a salad; more if using like a salsa)

Active time: 10 min.

Total time: 1 hr. 10 min.