Chicken Enchiladas with Sour Cream White Sauce

http://www.raininghotcoupons.com/chicken-enchiladas-with-sour-cream-white-sauce/

Mark REALLY liked these and I liked these but couldn't eat too much because they were rich. I also tried a recipe for creamy enchiladas from sixsistersstuff that we like too but I can't find it now...weird.

Ingredients:

• 10 small soft flour tortillas (you can use corn but I like flour with chicken)
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
• 3 cups Monterey Jack cheese – shredded
• 3 tablespoons butter
• 4oz can diced green chillies (I like medium – they are not spicy at all)

Directions:

1. Preheat oven to 350 degrees
2. Combine shredded chicken and 1 cup of cheese
3. Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
4. Melt butter in a pan over medium heat
5. Stir flour into butter and whisk for 1 minute over heat.
6. Add broth and whisk together. Cook over heat until it’s thick and bubbles up
7. Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
8. Pour mixture over enchiladas and add remaining cheese to top.
9. Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.
10. Enjoy!

Strawberries and Cream Cheese Stuffed French Toast

Strawberries and Cream Stuffed French Toast

YIELD: SERVES 6

I use our go-to homemade whole wheat bread but you could use any bread you like as long as it is fairly hearty (not super thin and soft). My friend, Lien, who gave me the recipe which I adapted slightly, adds a couple tablespoons chopped almonds to the cream cheese filling which would be delicious (but not welcomed by my children). Also, any kind of milk can be used (dairy, coconut, almond). This stuffed French toast is really adaptable - change out the fruits, use chocolate chips in place of the fruit, jam instead of fruit or chocolate - the options are endless really. If you don't use all 16 ounces of strawberries for the filling, you can top the French toast with the extras or just eat them while cooking up the French toast.

INGREDIENTS

Filling:
• 8 ounces light cream cheese
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 2 tablespoons light brown sugar
Fruit:
• 16 ounces fresh strawberries, hulled, washed and sliced
French Toast:
• 12-14 slices hearty sandwich bread
• 4 large eggs
• 1 1/2 cups milk
• 1/2 teaspoon vanilla extract
• Dash of ground cinnamon
• Powdered sugar for sprinkling

DIRECTIONS

1. In a medium bowl, cream together the cream cheese, vanilla, lemon juice and brown sugar until the mixture is light and creamy.
2. Spread the mixture evenly among each slice of bread. Layer strawberry slices on top of the cream cheese mixture on half of the bread slices. Top with the remaining pieces of bread that have been spread with the cream cheese mixture. You should have 6-7 french toast sandwiches total.
3. In a shallow dish or pie plate, whisk together the eggs, milk, vanilla and cinnamon for the French toast. Preheat a nonstick griddle (or a skillet on the stove) over medium heat. Lightly butter the griddle or skillet (or spray with cooking spray or use a bit of coconut oil) if needed. I don't usually grease my griddle but every griddle/skillet will differ.
4. Carefully dip each stuffed French toast (working in batches if needed, depending on the size of your griddle/skillet) in the egg mixture on both sides and place on the hot griddle. Cook for 2-3 minutes on each side, adjusting the heat as needed to get perfectly golden French toast.
5. Serve warm with a dusting of powdered sugar.

Recipe Source: adapted from a recipe, Lien sent me a long time ago

http://www.melskitchencafe.com/strawberries-and-cream-stuffed-french-toast/

I wanted to do something special for Valentine's Day. These were so fun!  I used frozen strawberries from Costco and store bought wheat bread.  I think they would  have been even yummier if the cream cheese inside had been mixed with powdered sugar. 

Asian Quinoa Meatballs

ASIAN QUINOA MEATBALLS

Prep Time15 minutes

Cook Time20 minutes

Total Time35 minutes

Yield20 meatballs

Healthy, nutritious and packed with so much flavor. Perfect as an appetizer or a light dinner!

INGREDIENTS

• 1 pound ground turkey
• 3/4 cup cooked quinoa
• 3 cloves garlic, minced
• 2 green onions, thinly sliced, plus more for garnish
• 1 large egg
• 1 tablespoon soy sauce-Beth used low sodium 
• 2 teaspoons sesame oil
• 1 teaspoon Sriracha, or more, to taste
• Kosher salt and freshly ground black pepper, to taste
• Sesame seeds, for garnish
FOR THE SAUCE
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon brown sugar, packed
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, or more, to taste
• 2 teaspoons cornstarch

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INSTRUCTIONS

• Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
• In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
• Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
• To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
• In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
• Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.

NOTES

Adapted from Handle the Heat

http://damndelicious.net/2014/10/15/asian-quinoa-meatballs/

I loved these!!! Mark thought they were just okay.  I think he hated that I had used turkey gourn beef instead. I didn't use seseme oil because it was too expensive.  I use this Asian oil that Mark had bought. 

Five Cup Creamy Fruit Salad

I had to take dinner to someone and needed a quick side that I had ingredients for.  I ended up making this a couple times that week because it was so easy.

Grandma’s Five Cup Creamy Fruit Salad

Ingredients:

1 (11 ounce) can mandarin oranges, drained

1 (8 ounce) can crushed pineapple, drained

1-2 cups miniature marshmallows

1 cup flaked coconut  (I skipped this the second time because my kids don't like coconut and added bananas and strawberries) 

1 cup sour cream (light works great)*

*Don’t be scared of the sour cream! I know it sounds weird. I promise that all the sweetness from the other ingredients evens it all out. It’s delicious!

http://www.sixsistersstuff.com/2012/05/grandmas-5-cup-creamy-fruit-salad.html

Directions:

Make sure your fruit is VERY well-drained or you will have a watery salad. Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir until all mixed together. Refrigerate for 4-8 hours before serving. 

Variations: 

-Use vanilla yogurt in place of sour cream.

-Use Pina Colada yogurt in place of sour cream.

-Add 1/2 cup maraschino cherries.

-Add chopped pecans for a crunch.

-Top with corn flakes for a crunch.

-Use Cool-Whip in place of sour cream.

Easy Peasy French Bread Pizza

I think this is the easiest dinner idea besides grilled cheese that I have. You buy a loaf of French bread cut in half or even in half again if you like the crust skinnier. Next open an 8 0z. Can tomato sauce and stir in spices. Spread on pizza, add shredded mozzarella, and toppings. We did pepperoni, olive, and onion powder on one and pineapple and crumbled bacon on the other half. Cook at 425 until melted and toasted.