Chicken Enchilada Pasta

This pasta is so good and is Troy's new favorite dinner.  We especially like to have Rosie's cakey cornbread and a salad to go with this meal!

Ingredients:

2 boneless skinless chicken breasts (cooked and shredded)
2 Tablespoons olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red bell pepper (diced)
1 (4 oz.) can diced green chilies
1/2 tsp salt
2 tsp.chili powder
1 tsp. cumin
2 (10 oz) cans green chili enchilada suace
2/3 cup red enchilada sauce
2 cups shredded colby-jack cheese
1 cup sour cream
1 (16 oz) package penne pasta  ( can use whole wheat pasta or original)

Toppings:  (can use whatever)
Avacado
green onions
tomatoes
sour cream
black olives


Cooking Instructions:

Step 1: Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat in a large deep skillet.  Add onions and cook for 5 minutes. Add garlic and red pepper and cook for and additional 3 minutes.  Add shredded cooked chicken, green chilies, cumin, chili powder, salt, green enchilada sauce, red enchilada suace.  Bring to a boil, reduce heat and simmer for 8-10 minutes.
Step 2: Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low heat. Stir until the sour cream is well incorporated. Cookon low until heated through.
Step 3: Drain the pasta and add it to a large serving bowl. Pour the suace over the pasta and mix well. Serve with toppings of choice.

Pita Bread and Avacado Chicken Salad (no Mayo)

This Pita Bread is the best pita bread I have tasted and you can make anything to go in it, but I really like this avacado chicken salad.

Pita Bread:

1 T yeast in 3/4 cup warm water
1 1/2 tsp sugar
1 1/2 tsp salt
1 cup warm water
2 T oil
4 cups lour

Let yeast sit in water for 5 min.  Add the rest of ingredients except for 2 cups of flour and mix well. Add the rest of the flour and knead by hand until mixed well. Cover and let rest for 10 minutes.  Roll out on floured surface to 1/8 inch thick. Cut in circles.  Bake on cake cooling racks in 500 degree oven for 2-4 minutes. After they have cooled, cut the cirlces in half.


Avacado Chicken Salad:

So there isn't really directions for this, you just add together by taste and how much you like but here is what is in it:

Smashed avacado
Shredded cooked chicken
Green onions
cilantro
Lime juice
Salt
Celery (optional)
Pepper (optional)

 You can eat in pita bread, with chips, crackers, or on a salad.

Cauliflower Pizza Crust

Makes one 9 inch pizza crust

Ingredients:

1 cup cooked, riced cauliflower  (make sure you have 1 cup after it is cooked in microwave.  It will shrink so make sure you have 1 cup cooked cauliflower).
1 cup shredded mozzarella cheese (can use italian blend)
1 egg, beaten
1 tsp. dried oregano
1/2 tsp minced garlic
1/2 tsp kosher salt
olive oil (optional)

Pizza suace and toppings of your choice

Directions:

Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks.  Add to your food proccessor and pulse until it looks like grain.  Do not over-do pulse or you will puree it.  (You can also use a cheese grater). Drain any extra water. Place the "riced" cauliflower into a microwave safe bowl and microwave for 6-8 minutes.  (Make user it doesn't burn).   No need to add water.

One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator of up to a week.

 To make pizza crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use aluminum foil on a cookie sheet). In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9 in round.

Bake at 450 degrees for 15 minutes.
Remove from oven and let cool awhile.  This helps to make the crust more solid.

To make Pizza:

Add suace and toppings. Place under a broiler at high heat just until cheese is mleted. *Toppings need to be precooked since you are only broiling for a few minutes.

Flourless Zucchini Brownies

1 cup peanut butter
 1/2 cups grated zucchini (leave skin on)
1/3 cup honey or agave
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup dark chocolate chips

Preheat oven to 350
Combine all ingredients in blender except chocolate
Add chocolate chips
Pour into greased 9x9 pan
Bake 35-40 minutes

If you let them cool they won't fall apart so easily.  Store in fridge.

Cakey Corn Bread

1 yellow box cake mix
1 box Krustez Corn bread mix
3 eggs
3/4 cup milk
1 cube + 2 Tbsp. butter, softened

Mix all ingredients together in a mixing bowl using an electric mixer until smooth. Pour into greased 9x13 glass dish.  Bake at 350 for about 40 minutes.  Serve with honey butter.

Inside-Out Carrot Cake Cookies
Ingredients
    •    1 1/8 cups all-purpose flour
    •    1 teaspoon cinnamon
    •    1/2 teaspoon baking soda
    •    1/2 teaspoon salt
    •    1 stick (1/2 cup) unsalted butter, softened
    •    1/3 cup plus 2 tablespoons packed light brown sugar
    •    1/3 cup plus 2 tablespoons granulated sugar
    •    1 large egg
    •    1/2 teaspoon vanilla
    •    1 cup coarsely grated carrots (2 medium)
    •    1 scant cup walnuts (3 ounces), chopped
    •    1/2 cup raisins (2 1/2 ounces)
    •    8 ounces cream cheese
    •    1/4 cup honey
Preparation
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Cinnamon Roll Cake

12 servings

CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Directions:  Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.