Chile Relleno Casserole

This is actually nothing like a chile relleno, but hey, it still tastes good! I used 93% lean ground turkey instead of ground beef, and it was so delicious. Adapted from allrecipes.com.

 

Chile Relleno Casserole

1 pound lean ground beef

1 onion, chopped

1 Tbsp minced garlic

1 packet taco seasoning

1 or 2 (4 ounce) cans diced green chile peppers, drained

1 1/2 cups shredded Cheddar cheese, divided

4 eggs

1/4 cup all-purpose flour

1 1/2 cups milk

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium high heat, combine the ground beef, onions and garlic and sauté for 5 to 10 minutes, or until browned; drain excess fat. Add taco seasoning and green chiles and stir to combine.

3. Spread mixture in a 7x11 inch baking dish. Sprinkle with the cheese.

4. In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour into the baking dish over the cheese.

5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

Cheesy Chicken Enchiladas

Everyone loves chicken enchiladas. There are so many ways to make them and so many recipes out there to choose from. I am in love with this recipe. Why? Because not only are they SO good, they are much healthier than your 1 pound of cheese and 1/2 pound sour cream variety. You won't miss the extra calories. To make this way easy, cook a bunch of chicken breasts in the crockpot with chicken broth or bouillon for 5 or 6 hours, then shred. Freeze the leftovers for another day! Adapted from Cooking Light magazine.

Cheesy Chicken Enchiladas

 

2 1/2 cups chopped cooked chicken breast

2 cups (8 oz) shredded reduced-fat 4-cheese Mexican blend cheese

1 2/3 cups plain nonfat yogurt (I like Zoi brand Greek yogurt)

1/3 cup salsa

1 small onion, chopped and sautéed

1/2 Tablespoon minced garlic

1/4 teaspoon pepper

1 (10 3/4 oz) can cream of chicken soup

1 (4 oz) can chopped green chiles

8 (8 in) flour tortillas or 12 corn tortillas

1 (14 oz) can green enchilada sauce (optional)

Preheat oven to 350. Combine all ingredients except for tortillas and enchilada sauce in a large bowl. Remove 1 cup of chicken mixture and set aside. Wrap tortillas in a clean dish cloth and microwave 1 minute or until warm. Coat a 13 x 9 pan with cooking spray. Place a tortilla in the pan; fill with chicken mixture; roll up and place seam side down. Repeat with all the tortillas. Spread any remaining chicken mixture plus reserved chicken mixture evenly over enchiladas. Pour enchilada sauce over tortillas if desired. Cover and bake for 25 to 30 minutes.  If desired, uncover; sprinkle with 1/2 cup shredded cheese and 1/4 cup diced green onions and bake an additional 5-10 minutes.

Coconut Banana Bread with Lime Glaze

If you like banana bread, coconut, and lime, you are going to LOVE this combination of flavors!  This banana bread is moist, healthy, and delicious. If you don't like coconut, just leave it out. The bread will still be fabulous. And if you don't have a lime, use a lemon instead!

Coconut Banana Bread with Lime Glaze

from www.ourbestbites.com, who adapted it from Cooking Light
 

1 cup white flour

1 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas (about 4 large)

1/4 cup sour cream or plain yogurt
3 Tbsp apple juice or milk*
1 tsp vanilla extract
1/2 cup coconut

Topping: 2 Tbsp additional coconut
Glaze: 1/2 cup powdered sugar whisked with 1 1/2 Tbsp fresh lime or lemon juice

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, apple juice (or milk), and vanilla.  Beat until blended. Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 cup coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbsp coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.

Sopapilla Cheesecake

My step-brother Steven sent me this recipe a few weeks ago and I finally made it tonight. Wow. Think cheesecake stuffed cinnamon rolls. Heavenly. This turned out so well and was very easy to make! Yeah, this is definitely a keeper! Thanks Steven!!

Sopapilla Cheesecake

2 (8 ounce) packages cream cheese, softened (I used lowfat)

1 cup sugar

1 teaspoon vanilla extract

2 (8 ounce) cans refrigerated crescent rolls (I used reduced fat)

1/2 cup sugar

1-2  teaspoons cinnamon

1/2 cup butter, room temperature (I used Smart Balance)

1. Preheat oven to 350. Spray a 9x13 inch pan with cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3. Unroll one can of crescent roll dough and line the bottom of the 9x13 inch pan. Evenly spread the cream cheese mixture over the dough, then cover with the remaining can of crescent dough. Dot the butter over the top of the cheesecake. Stir together 1/2 cup of sugar and cinnamon and sprinkle evenly on top.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.

Best Steak Marinade in Existence

I bought some New York steaks for half off a couple days ago. Found this recipe on Allrecipes.com. I was a bit skeptical. I marinated the steaks for 30 minutes and then cooked them up on the BBQ grill. Oh. My. Goodness. They were SO good!!! No steak sauce needed here!

Best Steak Marinade in Existence

from allrecipes.com

1/3 cup soy sauce

1/3 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Roasted Brussels Sprouts

Don't overlook this recipe if you don't like Brussels Sprouts!
I don't like Brussels sprouts. I mean, I used to not like them before Richard introduced me to this recipe (from allrecipes.com). He even had to make it a few times and rave about it before I would really give it a chance. Now I am thoroughly addicted. I'm serious! This is so yummy! Now you need some more convincing, so I'll tell you that Brussels sprouts are a cabbage. You like cabbage okay don't you? And they are the fifth most nutrient-dense-per-calorie vegetables you can eat: meaning you will boost your nutrition through the roof if you eat these! Now go buy some and try it!


1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F. Cut the ends off of the sprouts. Remove yellow leaves and cut them in half. Quarter them if they are large. Place Brussels sprouts, olive oil, kosher salt, and pepper in a bowl and toss until well mixed. Pour onto a baking sheet, shake to spread evenly and place on center oven rack. Roast in the preheated oven for 25 to 35 minutes, shaking pan every 10 to 15 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown when done. Serve immediately.

Pumpkin French Toast Bake

I adapted this recipe from www.twocoasttable.com. I love pumpkin and this recipe is like having pumpkin pie for breakfast, only without the guilt!
 

Pumpkin French Toast Bake

1 medium loaf whole wheat bread

6 large eggs

1 cup milk

1 1/2 cups pumpkin puree

1 Tbsp vanilla

1/4 cup brown sugar

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp cinnamon

Preheat oven to 350 degrees.  Cut bread into small cubes. Add all ingredients (except bread cubes) into a large bowl and mix well. Add bread cubes and moisten well.  (You may need to add more milk if your pumpkin puree is really thick.) Pour into greased 7x11 pan (or another 2 quart baking dish). Bake for 50-60 minutes. Serve with buttermilk syrup (recipe below).  You can prepare this the night before and refrigerate it overnight. Take out of the fridge 30 minutes before baking and bake for an hour.