Sweet Potatoe Casserole

Sweet Potato Casserole
3 cups mashed peeled cooked sweet potato (about 21/4 pds)
1/3 cup packed brown sugar
1/3 cup fat-free milk
2 tbsps reduced-calrie stick margarine, melted
1 tsp vanilla extract
1/2 tsp salt
2 large egg whites, lightly beaten
cooking spray
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tbsp chilled reduced-calorie stick margarine
1/3 cup chopped pecans

1. preheat oven to 350
2. combine first 7 ingredients in a bowl. spoon sweet potato mixture
into an 8-inch square baking dish coated w/cooking spray.
3. combine 1/2 cup brown sugar & flour in a bowl; cut in 2 tbsp chilled
margarine w/a pastry blender or 2 knives until mixture resembles coarse
meal.  Stir in pecans, and sprinkle over sweet potato mixture. bake at
350 for 30 minutes. yield: 8 serviings (serving size: 1/2 cup.

King Ranch chicken

KING RANCH CHICKEN
TOSSED SALAD
King Ranch Chicken Ingredients:

Sauce:
3 Tablespoons butter
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon fresh chili powder
3 Tablespoons all-purpose flour
¾ cup chicken stock or broth
¾ cup buttermilk
salt and freshly ground black pepper to taste
Filling:
2 Tablespoons olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
1 medium poblano pepper, chopped
2 plum tomatoes, peeled, seeded and chopped (or ½ cup canned tomatoes, drained)
¼ cup diced green chiles
3 to 4 cups cooked, coarsely shredded chicken (white and dark meat)
⅓ cup green onions, including tops, chopped
canola oil for softening tortillas
8 corn tortillas
2 cup grated Longhorn or Monterey Jack cheese

Directions:
1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish or 3-quart casserole.
2. Make the sauce by melting the butter in a heavy skillet over medium-low heat.
3. Add the garlic, cumin and chili powder, and sauté for a minute or two.
4. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix.
5. Pour in a small amount of the chicken broth, stirring constantly to remove lumps.
6. Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes. Add salt and pepper to taste.
7. Make the filling by warming a heavy skillet over medium heat, then adding the olive oil.
8. Sauté the chopped onion, green pepper, poblano, chiles and tomatoes until onion is transparent, about 4 or 5 minutes.
9. Fold into the mixture the shredded chicken and green onions, combining well. Remove from heat.
10. In a small skillet, heat about half an inch of canola oil.
11. Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened.
12. Cover the bottom of the baking dish with 4 of the softened tortillas.
13. Layer the remaining ingredients in the following order:
Half of the chicken/vegetable mixture
Half of the grated cheese
Half of the sauce
The remaining 4 softened tortillas
The remaining chicken/vegetable mixture
The remaining grated cheese
The remaining sauce
14. Bake for 30 minutes at 350 degrees F until casserole is heated through and bubbly.
15. Serve with a tossed salad and your favorite salad dressing.

Cheesy Chicken

2 1/2 cups chopped cooked chicken breast

· 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

· 1 2/3 cups plain low-fat yogurt

· 1/3 cup butter, melted

· 1/4 cup chopped onion

· 1 teaspoon minced garlic

· 1/4 teaspoon freshly ground black pepper

· 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup (such as Healthy Request), undiluted

· 1 (4.5-ounce) can chopped green chiles, drained

· 8 (8-inch) flour tortillas

· 1 tablespoon canola oil

· Cooking spray

· 1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese

· 1/4 cup chopped green onions

Preparation

1. 1. Preheat oven to 350°.

2. 2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.

3. 3. Heat a large skillet over medium-high heat. Working with 1 tortilla at a time, brush oil over both sides of tortilla. Add tortilla to pan; cook 5 seconds on each side or until toasted and soft. Remove from pan; arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas, remaining oil, and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas. Cover and bake at 350° for 20 minutes. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.

Note:

Serve with a salad of fresh mango, jicama, and shredded lettuce topped with a lime vinaigrette.

Greek Egg Casserole

Ingredients:

• 1 c chopped onion
• 2 cloves garlic, chopped
• 3 tbsp olive oil
• 8 eggs beaten
• 1/4 c milk (or half/half)
• 1/2 c crumbled feta
• 1/2 c chopped bottled roasted red peppers (optional)
• 1/2 c sliced olives (optional)
• cherry tomatoes, halved (optional)
• 1/4 cup packed fresh basil chopped
• 1/2 c onion/garlic croutons crushed
• 2 -3 tbsp parm cheese
• S/P

In cast iron skillet, cook onion/garlic in a bit of oil.  In bowl, beat eggs w/milk. Stir in cheese, peppers, olives, s/p, and basil.  Pour over onion mixture.  Cook. Med. high.  Use spatula to lift mixture and allow uncooked portions to get to bottom of pan.   While cooking combine croutons, parm cheese, 1 tbsl oil.  Sprinkle of fritta.  Broil 1-2 min until crumbs are golden.  Toss some fresh basil/cherry tomatoes on top

Avocado Egg Casserole

I love avocados and they go great with eggs and tomatoes.

Ingredients:

• 12 eggs
• 2-3 c shredded jack
• 2 cups shredded chedder
• 2 lg tomatoes diced
• 2 lg avocados cubed
• 3/4 c green onions diced
• 8 oz cream cheese cut into small chuncks
• 3/4 c milk
• bacon/ham/sausage/turkey--Optional

Spray 9X12 dish with nonstick.  oven 350.  Mix eggs w/milk.  Layer some of the cheeses in bottom of dish.  Layer avocados, tomatoes, onions, cream cheese on top.  Cover with remaining cheese.  Top with egg mixture.  Bake 45 min.  Cool before enjoying.  Great garnished with basil strips, parsley, and/or green onion slices. 

Ham Hash Brown Casserole

The kiddos like this; its a good brunch potluck dish; and it makes a great freezer meal.

Ingredients:

• 1 (32 oz) package frozen hash brown potatoes
• 8 oz cooked ham, diced
• 2 10.75 oz cans condensed cream of potato soup
• 1 16 oz container sour cream
• 2 cups shredded sharp Cheddar cheese
• 1.5 cup parm cheese

Grease 9X12 baking dish (I generally split this into several bread loaf pans).  Mix all the ingredients except for parm cheese.  Spread evenly into dish.  Sprinkle with the parm cheese.  Freeze or bake 1 hr.