Red Pepper & Garlic Hummus Recipe

INGREDIENTS:
¼ – ½ cup cilantro, chopped
¼ cup cooked quinoa
½ cup roasted red peppers
Juice of 1 lemon
1/3 cup tahini
4-5 cloves garlic, minced
1 ½ cups cooked chick peas, warm (or
14 oz can)
1 tsp mineral sea salt
1 tsp freshly ground pepper


DIRECTIONS:
1. Combine cilantro, cooked quinoa, roasted red
peppers and lemon in a food processor or blender.
Process until the mixture is well combined.
2. Add tahini, garlic, chick peas, salt and pepper.
Process until smooth.

Chicken Cordon Bleu

This recipe ROCKED my world!! Most importantly it was EASY PEASY, I had everything on had and the whole family loved it!! From Hubby to baby!!!!! YUMMM! (don't pay attention to my plate)
Chicken Cordon Bleu

From Mel’s Kitchen Cafe

Ingredients:

3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)

12 slices deli honey ham

1 cup Panko bread crumbs (I just made some by making a ball from white bread, blending them to     crumbs and cooking in the oven on 300 degrees for 10-13mins. Mix around a few times)

2 tablespoons butter, melted

1/2 pounds thinly sliced Swiss cheese (I only had provolone and it still tasted great!)

Parmesan-Dijon Cream Sauce

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1 chicken bouillon cube, crushed

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan cheese

Parsley, for garnish if desired

Directions:

1. Coat a 9″ x 13″ baking dish with non-stick cooking spray.  Preheat oven to 350 degrees F.
2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
3. Lay all of the chicken breast halves in a single layer in the bottom of your baking dish – unlike the traditional CCB recipe, there is no second layer of chicken in this dish.  Top each breast with two slices of ham and 2 slices of Swiss cheese, so that the entire breast is covered.  Sprinkle bread crumbs over the top of the chicken.
4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown.
5. While the chicken bakes, melt 2 tablespoons butter in a medium sauce pan over medium heat.  Whisk in the flour to form a roux, cook for 1 to 2 minutes.  Slowly pour in the milk while whisking constantly, make sure there are no clumps.  Stir in the bouillon and salt.  Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes.  Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese.  Stir until the cheese is melted.  Keep the sauce warm.
6. Remove chicken from oven, plate, and top with sauce.

As for the potatoes just slice them not quite to the bottom and then top with melted butter or olive oil and seasoning (I just used minced garlic and salt). Cook at 425 degrees for 30mins

Green chicken enchaladas

Green Chicken Enchiladas                                      Maren Reese

2 10 oz cans green enchilada sauce
1 1/4 cup chopped fresh cilantro
1 rotisserie chicken, skin discarded, meat shredded into bite size pieces (approx 3 cups)
2 1/2 cups shredded Mexican cheese (or the mix shredded cheese from costco, because I ALWAYS 

                                                            have that on hand)
Salt and Pepper
12 small corn tortillas (I have only used flour tortillas, 8 inch uncooked if I have them. )

(I like adding one can of drained and washed BLACK BEANS to the mix )
 

Adjust oven rack to middle position and heat to 400 degrees. Use Pam on bottom of 9x13 baking dish.
Puree enchilada sauce and 1 cup cilantro in a blender. Combine 1 cup enchilada sauce mixture, chicken and 1 1/2 cup cheese in a large bowl and toss to combine. Season with salt and pepper.
Wrap tortillas in a clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with 1/4 cup chicken mixture and roll tightly. Arrange seam side down in baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15-2o minutes. Sprinkle with remaining cilantro and top with remaining sauce.

(I just puree the rest of the sauce and cilantro and pour it on there BEFORE I bake it. Along with the remaining cheese.)