Mexican Fiesta Platter

1 lb. hamburger
2 lg. onions chopped
2 cans kidney beans drained and rinsed
2 cans tomato Sauce
1 envelope chili seasoning
3 c. hot cooked rice
2 c. shredded cheese
1 package corn chips
chopped lettuce
chopped tomatoes
sliced olives


Brown ground beef and onion.  Add tomato sauce, beans, chili seasoning.  Top with cheese.  Melt in 350º oven.

Layer onto 2 platters: corn chips, rice, meat, cheese, lettuce, tomato and olives.

Dress Cake

Chocolate Gooies

From Taylor H.

2 c. brown sugar
1 c. butter
1 eggs
1 tsp. salt
1 tsp. baking soda
2 c. flour
2 c. oats
Cream together butter and sugar.  Add eggs.  Add salt, soda, flour, and oats.  Reserve 1/3 of dough.

Melt:
12 oz. milk chocolate chips
1 can sweetened condensed milk
1/4 tsp. salt
2 tbsp. butter
2 tsp. vanilla
Set aside and let cool.

Place the 2/3 of mixture into 9x13 pan.  Spread chocolate chip mixture over baked cookie crust. Spoon remaining 1/3 of cookie dough onto chocolate mixture.  Bake @ 375º for 12-15 minutes.  Let cool.

Make Ahead Cheese and Hamburger Casserole

1 lb. hamburger
1 c. chopped onion
3 crushed garlic cloves
1 8 oz. container sliced mushrooms
6 Tbsp. tomato paste
1 tsp. sugar
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. pepper
28 oz. can whole tomatoes
1/3 c. flour
2 1/2 c. milk
1 c. feta cheese
3/4 c. mozzarella cheese
1 tsp. parsley
4 c. penne noodles (any pasta)

Combine Hamburger, onion and garlic.  Brown.  Add mushrooms.  Cook 5 minutes.  Add tomato paste, sugar, thyme, oregano, pepper, and tomatoes.  Simmer 20 minutes.

Place flour in medium saucepan.  Add milk.  Whisk.  Cook 10 minutes until thick.  Stir in cheese.  Reserve 1/2 of cheese sauce.  Add 1/2 of cheese sauce to burger.  Put in cake pan.  Drizzle with remaining cheese sauce.  Cook in oven 350º for 1 hour covered.  Sprinkle with parsley.  Serve

Makes 8 servings
412 calories
10 g fat

10 gram fat

Thai Chicken Enchiladas

Thai Chicken Enchiladas

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Enchiladas with Michelle's Suggestions

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots (I use closer to ½ cup)
• 1/2 cup chopped/shredded cabbage (I use a full cup)
• 1/2 cup chopped red peppers
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, red peppers, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Serve with rice. Notes: I use A Taste of Thai sweet red chili sauce. It can be found in the Asian section of most local grocery stores. Sometimes I play with the ingredients of this recipe depending upon what I have on-hand. We have added celery and water chestnuts to give additional crunch. When we are avoiding carbs, the filling is excellent in lettuce wraps. This is one of those meals you can look forward to eating as leftover—it's just as good the second day. I have also found that this recipe freezes well—so I often make two pans and save the second pan for a busy day.