Mexican Chicken Casserole

Ingredients

• 1 cup fat-free, less-sodium chicken broth $
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts $  (I used a pre-cooked chicken)
• 2 teaspoons olive oil $
• 1 cup chopped onion $
• 1 cup evaporated skim milk $
• 1 cup (4 ounces) shredded Monterey Jack cheese $
• 1/4 cup (2 ounces) tub-style light cream cheese $
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray $
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese $
• 1 ounce tortilla chips, crushed (about 6 chips) $

Preparation

1. Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.
2. Preheat oven to 350°.
3. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
4. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Cooking Light

http://www.myrecipes.com/recipe/mexican-chicken-casserole-10000000223124/ 

Red Velvet Cheesecake

Recipe courtesy Food Network Magazine

Prep Time: 20 min

Inactive Prep Time: --

Cook Time: 1 hr 40 min

Level: Easy

Serves: 10 servings

Ingredients

For the crust:

• 1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies)
• 5 tablespoons unsalted butter, melted
• 1/3 cup sugar
• Pinch of salt

For the filling:

• 4 8-ounce packages cream cheese, softened
• 1 1/4 cups sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 large eggs
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon red food coloring

Directions

Make the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, melted butter, sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely.

Make the filling: Reduce the oven temperature to 325 degrees F. Beat the cream cheese, sugar, lemon juice and vanilla in a stand mixer fitted with the paddle attachment until smooth, 4 to 5 minutes. Add the flour, then beat in the eggs one at a time. Transfer 2 cups batter to a bowl; stir in the cocoa powder and food coloring. Pour the red batter into the crust, then pour the white batter on top. Using a spoon, pull some of the red batter up from the bottom of the cake and swirl. Bake until the edges are set but the center is still wobbly, about 1 hour, 20 minutes.

Turn off the oven but keep the cake inside to cool, 20 minutes. Run a knife around the edge of the pan (don't remove the springform side), then transfer to a rack to cool. Refrigerate at least 4 hours before slicing.

Photograph by Levi Brown 

http://www.foodnetwork.com/recipes/food-network-kitchens/red-velvet-cheesecake-recipe/index.html?nl=FNW_020612_toprecipe2headline&sni_mid=28075&sni_rid=28075.501.351262 

Tyler Florence's Ultimate Cheesecake

Prep Time:  30 min

Inactive Prep Time:  4hr 30 min

Cook Time:  45 min

Level:  Intermediate

Serves:  6 to 8 servings

Ingredients

Crust:

• 2 cups finely ground graham crackers (about 30 squares)
• 1/2 teaspoon ground cinnamon
• 1 stick unsalted butter, melted
•  

Filling:

• 1 pound cream cheese, 2 (8-ounce) blocks, softened
• 3 eggs
• 1 cup sugar
• 1 pint sour cream
• 1 lemon, zested
• 1 dash vanilla extract
•  
• Warm Lemon Blueberry Topping, recipe follows

Directions

Preheat the oven to 325 degrees F.

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes. 

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula. 

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut. 

Warm Lemon Blueberries:

• 1 pint blueberries
• 1 lemon, zested and juiced
• 2 tablespoons sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings 

http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe/index.html

Creamy Sausage and Tomato Pasta

Source: Wylie Tidwell
Makes 4-6 servings

4-5 Italian sausages (about 1 pound) found in the fresh meat department (I used spicy turkey Italian sausage; I really think a spicy sausage adds a lot of flavor)
1 cup chopped onion
3 cloves garlic, minced
1 (16 ounce) can Italian style diced tomatoes
1 (8 ounce) can tomato sauce
1 cup heavy cream
5-6 big leaves of fresh basil, chopped
12 ounces penne pasta (get a 16 ounce box and use 3/4 of it)
grated Parmesan for topping

Directions:
1) Cook the pasta in salted water al dente, according to package directions.
2) While pasta is cooking, brown the sausages and cut them into slices - little circles (I actually removed the casings and then browned and crumbled the sausages like you would ground beef).
3) Add the onions and garlic to the sausage and saute for a couple of minutes.
4) Pour in the entire can of diced tomatoes and the tomato sauce and heat through.
5) Pour in the cream and heat through. The longer you cook the sauce the thicker it will get so simmer it until it is the consistency you want.
6) Add the fresh basil and let it simmer for a few minutes.
7) Finally, mix the sausage sauce with the pasta and serve. Top each serving with a sprinkle of Parmesan cheese. Serve with crusty garlic bread.

http://www.the-girl-who-ate-everything.com/2011/09/creamy-sausage-and-tomato-pasta.html

Lemon Chicken with Green Beans & Red Potatoes

 

This is healthy and VERY easy!  Feel free to increase the olive oil and lemon juice if you feel like you aren't getting enough coverage.

 

Minutes to Prepare: 10

Minutes to Cook: 45

Number of Servings: 4

Ingredients

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans
8 small red potatoes quartered
4 chicken breasts

Directions

1. Preheat oven to 450.
2. Coat a large baking dish with 1 tbspn olive oil. Arrange lemon slices of 1 lemon on bottom of baking dish.
3. In large bowl combine remaining olive oil, juice of other lemon, garlic, salt and pepper.
4. Add green beans and toss to coat. Use tongs to remove green beans and place them on top of lemon slices.
5. Add potatoes to same olive oil mixture and toss to coat. Arrange on edge of dish on top of beans.
6. Place chicken in olive oil mixture and place in center.
(I like to add lemon pepper to the top of everything)
7. Bake 40 -50 minutes

Makes 4 servings

Number of Servings: 4

http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1056565

(My Father's) Easy Chicken Picatta

3 tablespoons olive oil
1 clove chopped garlic
1/2 cup flour
1/2 teaspoon pepper
1/2 teaspoon salt
5 skinless, boneless chicken breast fillets (I like using fillets because they are thinner. If I use thicker chicken breasts, I flatten them with a meat pounder to about 1/2" thick.)
4 tablespoons butter
1/3 cup fresh lemon juice (about 2 lemons)
1/2 cup white wine
1/2 cup chicken broth
3 tablespoons capers
4 sliced mushrooms (optional)

Heat olive oil and garlic in large saute pan. In a small bowl combine flour, salt and pepper. Dredge chicken breasts in flour mixture, shake off excess and saute over medium-high heat for about 5 minutes on each side, until golden brown.

Melt butter in pan with chicken, pour in lemon juice, wine and chicken broth and increase heat. Add capers and mushrooms. Cook until sauce thickens slightly.