Layered Chicken and Black Bean Enchilada Casserole

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Ingredients

• 2 cups diced chicken breast meat


• 1/2 teaspoon ground cumin


• 1/2 teaspoon ground coriander


• 2 tablespoons chopped fresh cilantro


• 1 (15 ounce) can black beans, rinsed and drained


• 1 (4.5 ounce) can diced green chile peppers, drained


• 1 (10 ounce) can red enchilada sauce


• 8 (6 inch) corn tortillas


• 2 cups shredded Mexican blend cheese


• 1 (8 ounce) container sour cream

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).


2. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.


3. Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.


4. Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Layered Chicken and Black Bean Enchilada Casserole

Spinach Chickpea Curry

A quick delicious Indian-style curry with spinach, chickpeas, onions, and/or whatever veggies you have. I have added cauliflower, potatoes, and sweet potatoes to this recipe in the past. All were very good. Serve with nan, pita or rice if desired.

Ingredients

• 1 tablespoon vegetable oil


• 1 onion, chopped


• 1 (14.75 ounce) can creamed corn


• 1 tablespoon curry paste


• salt to taste


• ground black pepper to taste


• 1/2 teaspoon garlic powder, or to taste


• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed


• 1 (12 ounce) package firm tofu, cubed


• 1 bunch fresh spinach, stems removed


• 1 teaspoon dried basil or to taste

Directions

1. In a large wok or skillet heat oil over medium heat; saute onions until translucent. Stir in creamed corn and curry paste. Cook, stirring regularly, for 5 minutes. As you stir, add salt, pepper and garlic.


2. Stir in garbanzo beans and gently fold in tofu. Add spinach and cover. When spinach is tender, remove from heat and stir in basil.

Spinach Chickpea Curry

Quick Gnocchi

An easier version of an Italian favorite, using instant mashed potatoes. This recipe can easily be double, tripled, etc. I make multiple batches, and freeze. To freeze, put on cookie sheets until frozen, and then put into plastic bags. Serve with your favorite spaghetti sauce.

Ingredients

• 1 cup dry potato flakes


• 1 cup boiling water


• 1 egg, beaten


• 1 teaspoon salt


• 1/8 teaspoon ground black pepper


• 1 1/2 cups all-purpose flour

Directions

1. Place potato flakes in a medium-size bowl. Pour in boiling water; stir until blended. Let cool.


2. Stir in egg, salt, and pepper. Blend in enough flour to make a fairly stiff dough. Turn dough out on a well floured board. Knead lightly.


3. Divide dough in half. Shape each half into a long thin roll, the thickness of a breadstick. With a knife dipped in flour, cut into bite-size pieces.


4. Place a few gnocchi in boiling water. As the gnocchi rise to the top of the pot, remove them with a slotted spoon. Repeat until all are cooked.

Quick Gnocchi

St. Louis Toasted Ravioli

The St. Louis style of preparing ravioli is unique and delicious. The ravioli is breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese.

Ingredients

• 2 tablespoons whole milk


• 1 egg


• 3/4 cup Italian seasoned bread crumbs


• 1/2 teaspoon salt (optional)


• 1/2 (25 ounce) package frozen cheese ravioli, thawed


• 3 cups vegetable oil for frying


• 1 tablespoon grated Parmesan cheese


• 1 (16 ounce) jar spaghetti sauce

Directions

1. Combine milk and egg in a small bowl. Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.


2. In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.


3. In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

St. Louis Toasted Ravioli

Becky"s Chicken Salad

Whipped cream gives this salad a lift. Serve on lettuce leaf or sandwiches.

Ingredients

• 2 1/2 cups diced and chilled, cooked chicken meat


• 1 cup chopped celery


• 1 cup sliced, seedless grapes


• 1/2 cup sliced almonds


• 2 tablespoons chopped fresh parsley


• 1 teaspoon salt


• 1 cup mayonnaise


• 1/4 cup heavy whipping cream

Directions

1. In a medium bowl, whip cream to soft peaks.


2. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Becky"s Chicken Salad

Absolutely Fabulous Portobello Mushroom Tortellini

Gourmet, delicious, and so easy – what could be better? A must for impromptu dinner guests.

Ingredients

• 1 pound cheese tortellini


• 2 large portobello mushrooms


• 1/4 cup white wine


• 1 tablespoon chopped fresh parsley


• 2 cloves garlic, minced


• 8 ounces Alfredo-style pasta sauce


• salt and pepper to taste


• 1/3 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.


2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.


3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.


4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.


5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Absolutely Fabulous Portobello Mushroom Tortellini