Easy Cheesy Chicken Enchiladas

2 cups shredded Monterey Jack cheddar cheese
12-14 corn tortillas
3 tablespoons butter
1 cup sour cream
1 4 oz can of diced green chiles
2 cups shredded chicken (about 1 big chicken breast)
3 tablespoons flour
2 cups of chicken broth  (I used the broth from the chicken breast I boiled)
Salt and pepper
 Instructions Preheat the oven to 425 degrees. Cook/shred your chicken breast and mix it with 1 cup of shredded cheese. Fill tortillas with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish. In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute. Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes). Mix in the sour cream, salt/pepper, and the can of green chiles to the pan. Pour the creamy sauce over the rolled up tortillas evenly. Add 1 cup of the cheddar cheese over the top. Bake for 20-25 minutes or until the cheese is golden brown. Add green onion and

cilantro and you’re ready to eat! 

Easy No Fuss Soft Caramels

2 cups (1 pint) heavy cream or whipping cream

1 cup light corn syrup

2 cups sugar

3/8 cup (6 tablespoons) butter, salted or unsalted

1/2 teaspoon salt

 INSTRUCTIONS

Lightly grease an 9" x 13" baking pan and line with parchment paper, leaving an overhang on opposite sides.Combine the cream, corn syrup, sugar, butter,  in a 4-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, WITHOUT STIRRING, until the mixture reaches 248°F on a candy thermometer soft ball stage , 20 to 30 minutes, depending on your particular stove. Want to make a softer caramel? See "tips," below.Remove the pan from the heat; stir in the salt .Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.To wrap the caramels, use 6" squares of parchment paper.Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close. Sprinkle with sea salt for salted caramels  

Nana's lil Chocolate Pies

 1 pkg. refrigerated pie crusts
1/2 cup sugar
2 Tblsp cocoa powder
butter
pinch of salt

heat oven to 425*
roll pie crust  out a little  thinner than it comes ,using about a 3 inch round cookie cutter cut out all the crusts saving the scraps. Mix cocoa, sugar, and salt
Take about a  1/2 teaspoon of the cocoa mixture
and put in the center of the crust you cut out careful not to over stuff,  put a tiny bit of butter
(1/8th of a teaspoon or so)

on top of the cocoa  mixture.fold in half and crimp with a fork and put on parchment lined cookie sheet . Bake for10 to 12 minutes or until golden brown. If you want you can toss the scraps in some cinnamon and sugar and bake with the  pies

Chicken Broccoli Casserole

6-8 cups cooked broccoli florets
4 cups cubed cooked chicken
2 10 oz cans Cream of mushroom or Chicken Soup or one of each
1 soup can of chicken broth
1 mayo
8oz shredded cheddar cheese
Boil chicken in water with some chicken bullion or chicken broth
bone the chicken save broth.
Cook broccoli  in broth, drain reserving 1 soup can of broth for sauce
Mix broth soup and mayo.
In a 9x13 pan spread about a cup of the sauce in the bottom.
Layer 1/2 of the broccoli  1/2 of the chicken 1/2 of the sauce and 1/2 of the cheese in that order.
do the second layer the same way ending with the cheese
back at 350 for 35-45 minutes
Serve with rice

Cashew Chicken

  

2 cups quartered mushrooms

1 cup chopped onion

1 cup snow peas

8 oz. raw boneless skinless chicken breast, cut into bite-sized pieces

1 tbsp. reduced-sodium/lite soy sauce

1/4 tsp. garlic powder

1/8 tsp. each salt and black pepper

1 oz. (about 1/4 cup) unsalted roasted cashews, roughly chopped

1/4 cup chopped scallions

1/2 cup chicken broth

1 tbsp. seasoned rice vinegar

1 1/2 tsp. cornstarch

1 tsp. chopped garlic

1/4 tsp. ground ginger

Directions

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place veggies and chicken in a large bowl. Add 1/2 tbsp. soy sauce, as well as garlic powder, salt, and pepper. Toss

to coat. Evenly transfer mixture to the baking sheet. Bake for 10 minutes.

Flip/rearrange chicken and veggies, and sprinkle with cashews and scallions. Bake until chicken is cooked through

and veggies have softened and lightly browned, about 5 minutes.

Meanwhile, make the sauce. In a medium microwave-safe bowl, combine remaining 1/2 tbsp. soy sauce with broth,

vinegar, cornstarch, garlic, and ginger. Mix well.

Microwave sauce for 1 minute. Stir, and microwave for 45 seconds, or until mixture is hot and has thickened. Serve

veggies and chicken drizzled with sauce.

MAKES 2 SERVINGS

1/2 of recipe (about 1 1/2 cups):309 calories

9.5g total fat (1.5gm sat fat),

867mg sodium

23.5g carbs

3.5g fiber

10g sugars,

33gm protein

Freestyle™

SmartPoints®value 3*

 

Chili Relleno Casserole

4oz. can diced green chilies (these are mild)
8oz. sharp cheddar cheese (grated)
8oz. Monterey jack cheese (grated)
1 lg can evaporated milk
8 eggs
1/2 teasp salt
1/2 teasp  pepper (or to tasted)

grease a 9X13 baking dish put a layer of cheese on the bottom of baking pan. Mix chilies eggs, milk, salt and pepper, Pour over cheese. Top with remaining cheese and bake at 350 for 1 hour

Cherry Limeade Cake

• 10 oz jar maraschino cherries
• 1 white cake mix
• reserved cherry juice
• enough milk to make 1 cup of liquid
• 1 stick melted butter
• 2 tsp vanilla
• 3 eggs

For the Frosting

• 2-3 cups powdered sugar
• 3 Tbs. butter, softened
• 4-7 Tbs. limeade concentrate, thawed
• green food color gel, optional

Instructions

1. Drain the cherries, reserving the juice.
2. Coarsely chop the cherries.
3. Add enough milk to cherry juice to make 1 cup of liquid.
4. In a mixing bowl, combine cake mix, cherries, milk/cherry juice, butter, vanilla and eggs. Mix well with electric mixer.
5. Pour into greased bundt pan.
6. Bake 350 degrees for 33-36 minutes.
7. Remove from oven and cool in pan 10 minutes.
8. Remove from pan and cool completely.

For the Frosting

1. In a bowl, stir together by hand the butter, powdered sugar and small amount of limeade.
2. Alternately add more limeade and powdered sugar until you have a thick frosting. You want it very thick, but not stiff so that it will run down the edges of the cake.
3. Pour over top of cooled cake.
4. Top with extra cherries if desired.