A backlog of recipes here. Lots of good food & even better company this summer.
Let's start at the beginning: Enchiladas!
3 whole chicken breast
20 oz ground turkey
3 cans red enchilada sauce
2-3 larger cans green chiles
2-3 white or yellow onions, chopped
16 whole wheat tortillas
16 ounces sharp cheddar cheese, shredded
2 tablespoons taco seasoning
In a large stock pan, heat about 1 tablespoon vegetable oil. Add ground turkey & cook until browned. Drain if necessary. If using the 97% fat free, you can get away without draining the turkey. Season with taco seasoning and set aside.
In the same stock pan, heat about 1 tablespoon vegetable oil. Saute onions until softened, 4-5 minutes. While the onions are cooking, cut the chicken breast pieces into cutlets and layer on top of the onions, cooking 2-3 minutes. Add 2 cans of the enchilada sauce and all of the green chiles. Allow pot to boil and cook chicken until done, 4-5 minutes more.
Turn burner off and remove chicken from pan. Cut or shred chicken into bite sized pieces. Add chicken and turkey back to pan. Allow filling to cool a little before filling the tortillas.
Spray 2 13X9 pans with spray oil. Fill tortillas and layer in pans, about 8 per pan. Divide the last can of enchilada sauce between the pans and top with cheese.
Bake at 400 degrees for 30 minutes. Enchiladas should be browned & bubbly.
2 tilapia filets, defrosted
2 pieces whole wheat bread
1/4 cup parmesan cheese
3/4 teaspoon garlic powder
1/2 teaspoon parsley
salt & pepper
In a blender or food processor, combine the bread, cheese, & spices to make a bread crumbs. Put bread crumb mixture in a shallow bowl or pie plate. Cut the tilapia filets into 3-4 pieces each on a diagonal to make your fish sticks.
Place a baking rack over a baking pan. Press each fish stick into the crumb mixture, coating on both sides. Lay each piece on the baking rack. Bake fish at 425 degrees until cooked through & browned, about 12-14 minutes.
This meal is inspired by my favorite dish at Bela Luna -- their Diablo Pasta.
20 medium shrimp, raw & defrosted
2 cups whole wheat pasta like penne or rigatoni
1 medium yellow onion, sliced
1 medium-large green peppers, sliced
1/2 cup plain yogurt
1/2 teaspoon ground red pepper
1/2 teaspoon paprika
parmesan cheese for garnish
Cook pasta according to the directions. Heat 1 teaspoon olive oil in a saute pan. Add onions & peppers & cook until softened, about 4-5 minutes. Sprinkle half of the spices onto the vegetables & mix. Add shrimp & cook until just done, about 3-4 minutes. Sprinkle in the remaining spices.
Drain pasta, reserving 1/2 cup of the pasta water. Return pasta to pan & add shrimp mixture. Stir in yogurt, adding reserved water a necessary to get a creamy consistency.