Enchilada Casserole

By: Desireé Johnson

Ingredients:

1/2 lb. ground beef

1/4 c. chopped onion

1/4 c. chopped mushrooms 

1/4 c. chopped green peppers

1/4 c. chopped frozen corn

3 c. enchilada sauce. (Link: ihatecooking2.blogspot.com/2013/12/enchalada-sauce.html)

6 corn tortillas

1 c. cheese, grated

Directions:

Brown and drain the ground beef. Spray the bottom and sides of a glass casserole dish with non-stickcooking spray and layer the bottom with corn tortillas. Add a layer of enchilada sauce then sprinkle half of the ground beef, onion, mushrooms, green peppers and corn. Make another layer of corn tortillas, enchilada sauce, ground beef, onion, mushrooms, green peppers and corn. Add a final layer of corn tortillas and pour the remaining enchilada sauce over the top. Sprinkle the cheese on top.

Bake at 350 for 25 - 30 minutes.

Servings: 

4

Note:

This is a healthier version. The approximate amount of calories is about 350 per serving. Actual calories can very, depending on brands used and percent of fat in you beef. 

If you like a lot of sauce you will  want to increase the enchilada sauce by half or even double in this recipe.

If you wish to not have the healthier version, increase the beef to 1 lb., add more corn tortillas and sauce, and make more layers.

Enchilada Sauce

By: Desireé Johnson

Ingredients:

16 oz. tomato sauce

1 c. water

1 chicken bouillon cube

3 t. chili powder

1 t. cumin

1/2 t. garlic powder

1 t. dried chives (optional)

Directions:

Mix all ingredients together.

Note:

If you want this sauce thicker, add 2 T. of flour and cook it on medium heat until thickens to desired consistency.

Mummy Dogs

By: Desireé Johnson
(Inspired by a pin seen on Pinterest)

Ingredients:

2 pkgs. hotdogs

1 tube croissant dough

Directions:

Roll out the croissant dough, merging 2 triangles together to form a square. cut strips out of the dough. Roll it around the hotdogs. Place on a cooky sheet.
Bake at 350° for 12 - 15 minutes
Use as dab of mustard for the eyes.

Witch Hat Cookies

By: Desireé Johnson
(Inspired by a pin seen on Pinterest)

Ingredients:

2 pkgs. fudge striped cookies

1 pkg. Hershey's Kisses

1/4 c white frosting

red food coloring

yellow food coloring

Directions:

Make the frosting orange by adding 2 drops of red food coloring and 4 drops of yellow food coloring. Unwrap the same amount of Hershey's Kisses as there are cookies. Put a generous amount of frosting on the bottom of a Hershey's Kiss and place it in the center of the bottom of a Fudge Striped cookie. Press the Kiss down so the orange frosting oozes out from the bottom of the Kiss. Do this with all of the cookies and  Hershey's Kisses till the cookies are gone. Let the "witch hats" set out for the frosting to set/harden a little.

Note:

Don't use cream cheese frosting. It's too soft and creamy. It's doesn't set or harden at all like regular frosting does.

Italian Baked Chicken Spinach Flautas

By: Desireé Johnson

Ingredients:

12 oz. chicken breast, cooked and shredded

3 c. spinach, chopped

2 T. chives (dried)

3 T. dry onion flakes

1 t. Italian seasoning

¼ t. basil

½ t. oregano

¼ t. sage

½ t. parsley

½ c. water

½-1 c. cheddar, monterey jack or mozzarella cheese, shredded 

4 flour tortillas

Directions:

Cook and spread the chicken breast. In a frying pan sauté the chicken, spinach, seasonings and water together over medium heat until the spinach is tender and the water is gone. Divide the chicken spinach mix in fourths and put in the center of the tortillas. Add your preferred cheese then roll the tortilla up like a burrito. Place each filled tortilla in a glass casserole dish, that has been sprayed with non-stick cooking spray. Top with cheese if desired.

Bake at 375° for 20 minutes

Protein Pancakes

By: Mandee Jacob

2 scoops protein powder*

3/4 c. finely ground whole wheat flour

1/2 c. oat flour** 

1 t. baking powder

1 egg

1/3 c. sugar free, plain almond milk (I like Silk)

1 t. vanilla

water

Directions:

Mix all of the ingredients and enough water to reach proper batter consistency. Cook about 1/4-1/3 cup of mixed batter on a griddle or frying pan until bubbly o the doughy side and golden brown underneath. Flip over and cook till golden brown.

*My favorite is Optimum Nutrition Gold Standard Whey, chocolate peanut butter. It can be purchased off: www.bodybuilding.com

**I put quick oats in the blender and grind them up till they are fine.

Fruit Salsa

By: George Darrington

2 kiwis, peeled and diced
2 Golden Delicious apples, peeled, cored and diced
8 oz. raspberries
1 lb. strawberries
2 T. white sugar
1 T. brown sugar
3 T. fruit preserves, any flavor
10 (10") flour tortillas
butter flavor cooking spray
2 c. cinnamon & sugar

Directions:
In a large bowl, thoroughly mix together the kiwis, apples, raspberries, strawberries, sugars and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes.
Coat one side of each of the flour tortilla with the butter flavor cooking spray. Cut them into wedges or strips and arrange them in a single layer on a large baking sheet. Sprinkle them with the desired amount of cinnamon and sugar. Spray them again with the cooking spray.
Bake at 350° for 7 - 10 minutes. Allow them to cool for approximately 15 minutes.
Serve with the chilled fruit mixture.

Note:
There are other fruits that can be added to this. Pineapple would be delicious in this too.