Tortilla Casserole

From the kitchen of Sandra Lee September 2008

Ingredients
8 corn tortillas
1 1/4 cups chicken broth, divided
2 tablespoons olive oil
1 cup frozen chopped onions
1 cup frozen chopped green pepper
1 1/2 tablespoons minced garlic
1 (8-ounce) package fresh sliced mushrooms
1 pound ground turkey breast
2 cups plain yogurt
1 (15-ounce) can diced tomatoes
3 tablespoons fine flour

2 tablespoons chili seasoning
1 (15-ounce) can artichoke hearts in water, drained and chopped (I didn't use these)
(*I used 1 can black beans)
1 1/2 cups organic shredded jack cheese
1/2 cup crushed baked tortilla chips

Directions
1. Preheat oven to 350 degrees F.
2. Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside.
3. Place a large nonstick skillet over medium-high heat and add olive oil.
4. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned.
5. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes.
6. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips.
7. Stir thoroughly and bring to a boil.
8. Reduce heat and simmer for 5 minutes.

Place 4 soaked tortillas in the bottom of prepared 9x13 baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips.
Place in oven and bake for 30 minutes.

Citrus-Ginger Chicken

1/2 cup orange juice
2 tbs honey
1 tsp finely chopped ginger root
1/4 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
2-4 boneless, skinless chicken breasts
1 tbs butter
1 orange peeled and cut into slices

1. Mix orange juice, honey, ginger root, & thyme in bowl

2. Coat nonstick skillet with Extra Virgin Olive Oil and heat over medium-high.

3. Sprinkle salt & pepper on chicken

4. Cook chicken 3-4 minutes on each side

5. Stir in orange juice mixture and heat to boiling. Reduce heat to medium-low.

6. Cover and cook 8-10 minutes

7. Remove chicken from skillet

8. Return sauce from skillet to boiling and stir in butter. Continue to stir until sauce is slightly thickened.

Serve with brown rice, orange slices, and veggie of choice.

Blueberry Pancakes + Green Eggs

In a bowl sift together

1 cup whole wheat pastry flour

1/2 tsp baking soda

1 tsp baking powder

2 tbs ground flax seed

In another bowl whisk together

1 egg

1 cup milk

1/2 cup plain yogurt

Combine wet and dry ingredients and fold in as many blueberries as you like. Super yummy start to a Monday :)

We eat green eggs from Deceptively Delicious...here's how I make them

1 tbs olive oil in pan

Lightly beat

1 egg per person

1 handful of spinach per person chopped up in a food processor to make really little bits.
1 pinch of salt

I don't think Audrie has ever had normal scrambled eggs because she has always loved and gobbled these up! In fact, she usually is stealing some of mine. Super easy way to get them to eat spinach. If they are visual eaters, start off with a small amount of spinach or Jessica Seinfeld also uses cauliflower. I still need to try that one.

Audrie's Smootie

I don't like to measure...but I'll give the best guesstimates I can :)

1 handful of spinach
1 handful of baby carrots
1 banana
5+ strawberries
1 orange
1/2 cup yogurt
1/2 cup frozen mixed raspberries, blueberries, blackberries
Splash of water so it's not too thick

Blend it up...it makes enough for mom too :)
I like to freeze some in popsicle molds to have on hand too.

You can mix this up anyway you like...I have just found that I have to hide some things like spinach and carrots cause she won't eat them on her own so the orange and/or banana hide these things a lot! Any combo with a banana is yummy.

Chicken Parmesan + sides

Ellie Krieger 7.19.2008

This Recipe Serves 4
Ingredients
4 slices whole-wheat bread
1 teaspoon dried oregano
1/2 teaspoon garlic powder
4 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites
1/2 cup skim milk
1/2 cup all-purpose flour
4 skinless boneless chicken breast halves, pounded to 1/2 inch thickness
Olive oil cooking spray
1 jar marinara sauce
3/4 cup shredded mozzarella
2 tablespoons shredded parmesan

Preheat the oven to 350 degrees F.

*I do the first step ahead of time and freeze my bread crumbs...
1. Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake, until golden. (Watch carefully! They toast pretty quick)

2. In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. In another bowl, whisk the egg whites and milk together.

4. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

5. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees.

6. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side.

Bake breasts until cooked though and crumbs are browned, about 15 minutes.

Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Soooo yummy! Grant's direct quote..."This is as good as Johnny Carino's." I comment with a "BETTER than!!!" :)

Served with Zucchini Parmesan Crisps (recipe below), a small portion of whole wheat spaghetti, and steamed broccoli. Yum Yum mouth is watering!

Ellie Krieger 7.12.2008

1 zucchini, drizzle of olive oil, sprinkles of parmesan cheese and ground flax seed (Ellie uses bread crumbs), salt & pepper as desired

Preheat the oven to 450 degrees F.

Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

I watch these until they look like they are getting soft. (I don't like mushy veggies) I think I bake them for about 10 minutes where this recipe say 25 minutes.

These are soooo yummy too! I ate a whole one for lunch by myself one day.

Tamale Pie

My Mom's Tamale Pie...with a few changes

Crust
1 1/4 cup yellow corn meal
3 1/2 cup water
1 tsp salt

Bring 2 1/2 cups of water to a boil and add salt. Mix 1 cup cold water with 1 1/4 cup corn meal. Slowly add to boiling water (Careful of splashing) Reduce heat and continue stirring until the cornmeal is thick. Spread in the bottom of a 9x13 baking dish.

Filling
1 tsp E.V.O.O.
1 onion
1 lb ground turkey
1-2 tsp cumin
1-2 tsp chili powder
Salt & Pepper to taste
1 bell pepper
1 can corn
1 can black beans
1 can kidney beans
1 can diced tomatoes
Extras...
Olives
Sour Cream
1/2 c shredded carrot (extra ingredient if you want to add more veggies)
Brown Rice (never can be too much stuff in this filling. Add whatever you love)

1. Put 1 tsp olive oil in a large skillet. Add chopped onion and start to cook.
2. Add turkey, cumin, chili powder, salt, & pepper. Cook until turkey is brown.
3. Add chopped bell pepper and let it soften a bit.
4. Add corn, black beans, kidney beans, tomatoes, and shredded carrot. Mix until combined.
5. Spoon onto corn meal in a thick layer
6. Top with extra corn meal (if you like), grated cheese, and olives

Bake at 375* for 15-20 minutes or until the sides are bubbly.
Serve with sour cream on top and tortilla chips. Enjoy!

Orange Halibut

1 lb fresh halibut steaks

1/3 cup chopped onion

1 clove minced garlic

1 tbs extra virgin olive oil

1/2 tsp shredded orange peel

1/4 cup orange juice

1/4 tsp salt

1/8 tsp black pepper

Orange slices for garnish

1. Rinse and pat dry fish. Cut into serving sizes.

2. In large skillet cook onion and garlic until tender. Add orange peel (I used a cheese grater), orange juice, salt, and pepper. Stir. Add fish. Bring just to boiling; reduce heat. Simmer uncovered for 4 - 6 minutes or until fish flakes easily when tested with a fork.

3. Transfer fish to a serving platter. Spoon pan juices over fish.

Serve with brown rice & veggie of choice.