• salsa, sour cream, avocado, and extra green onions or cilantro for serving
Coat a 9×13 inch baking dish with nonstick cooking spray.
Mix together the ham, green onions, and 2 cups of the cheese in a medium bowl. Scoop 1/3 cup of the cheese mixture onto each tortilla; roll up and place seam side down in the baking dish.
Whisk together the half-and-half, eggs, salt, and flour. Pour liquid over tortillas. Cover and refrigerate overnight. (*see notes)
In the morning, preheat oven to 350º F. Bake, covered, for 35 minutes. Remove foil and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes or until tops are golden brown and the egg mixture is set.
Serve with salsa, sour cream, avocado, and additional green onions or cilantro.
The purpose of letting this dish sit overnight is so the tortillas and filling can absorb the egg mixture. *However....I didn't make this dish overnight and it was perfect. The thought of letting flour tortillas soak overnight just kind of grossed me out, but apparently it totally works! Either way, the recipe is delicious.)
You can substitute corn tortillas for the flour tortillas, but just make sure to buy the absolute best quality kind, use them fresh, and place in the microwave for a few seconds to make them pliable (only if necessary). Since they're typically smaller than the flour tortillas, you might need more of them. Also keep in mind that corn tortillas don't absorb liquid in the same way flour ones do, so that can change the overall results.
Season both sides of the chicken breasts with salt, pepper, paprika, and 1/2 tsp. of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish, add the bell pepper, cheese, mayo, remaining garlic powder, and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.
Pre-heat oven to 350 degrees and grease a 2½ quart baking dish, an 8x8, or a 9x9 baking pan.
In a bowl, mix together sour cream (yogurt), corn, creamed corn, melted butter, and eggs. Add cornbread mix, salt and pepper, and stir.
Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it.
1. Recipe can be doubled; bake in a buttered, 9x13 inch pan.
2. Recipe can be made 1-2 days ahead; bake, cool completely, then cover tightly and put in refrigerator. To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes.
1 teaspoon of oregano (I used one drop of Oregano essential oil.)
3 mozzarella cheese sticks, each cut into 4 pieces
Salt and pepper, to taste
1 cup of marinara sauce
1/2 cup of Italian bread crumbs
2 Tablespoons of Parmesan cheese
1 Tablespoon EVOO
Preheat oven to 350 degrees.
For the topping, mix together the Italian bread crumbs, one tablespoon of Parmesan cheese, and one tablespoon of olive oil; set aside.
In a large bowl, lightly beat the egg, then add chicken, red pepper, onion, garlic, oregano, 1 tablespoon of Parmesan, salt, and pepper. Mix until well combined.
Spray a regular sized muffin tin with nonstick cooking spray. Spoon heaping spoonfuls of the chicken mixture into a muffin tin (start with about one tablespoon in each muffin tin). Place a cheese cube (one of the pieces of cheese stick) down in the center of the mixture. Then, spoon one more tablespoon or so of chicken mixture on top, making sure the cheese is covered completely. (I made these mid-morning to prep for dinner, so after I completed this step, I covered the muffin tin in Syran wrap and refrigerated until ready to bake.)
(When ready to bake,) Sprinkle the bread crumb mixture on top of each chicken mini.
Put the muffin tin in the oven and cook for 30 minutes or until cooked through. (Check at 25.)
Serve with marinara sauce under the minis or in a cup on the side for dipping.
I prepped the farro, dressing, and fixins mid-afternoon so it was ready to throw together at dinner time!
1cupchicken brothor water
Salt and Pepper
3/4cupItalian flat leaf parsleynot curly parsley, not packed
2 and 1/4cups (1-2 large)sweet potatoes
1/3cupdried cranberries or cherries
Optional: shaved Parmesan cheese
(I added chicken, so you can grill a couple of seasoned/marinated breasts or just buy a rotisserie!)
1largelemon4 tablespoons juice & 1/2 teaspoon zest
Preheat the oven to 400 degrees F.
In a medium saucepan, add the farro, apple cider, chicken broth/water, bay leaves, and 1 teaspoon salt. Follow package instructions to cook (bring to a boil, and then reduce the heat and simmer until the farro is tender and liquid evaporates). Remove and discard bay leaves.
Meanwhile, peel and chop a sweet potato into small bite-sized pieces.
Place the sweet potato pieces on the pan and drizzle olive oil on the pieces. Add a pinch of salt and pepper. Toss to coat.
Bake for 15 minutes and then flip/stir around and bake for another 10-15 minutes or until tender.
While the potatoes are cooking: prepare the dressing. Combine all of the dressing ingredients except the olive oil in a blender or food processor. I like to add about 1/4 teaspoon salt to the dressing (optional)
Pulse for about 10 seconds and then add in the olive oil. Pulse 1-2 times until just combined.
Coarsely chop the pistachios and coarsely chop the parsley.
When the farro is done, allow to slightly cool and then add 2 tablespoons of the prepared dressing.
In a large bowl, pour in the farro mixture, roasted sweet potato, pistachios, parsley, apple, cranberries, and arugula.
Toss with dressing to taste (you might not use all the dressing) and add some shaved Parmesan if desired.
If you want to meal prep or have leftovers, only add arugula to what you will be eating.
While THIS and THIS lasagna soup is equally delicious, this new one is ready in a flash!
1poundlean ground beefor half Italian sausage
1yellow onion, diced
4-5garlic cloves, minced
1/4 - 1/2teaspoonred pepper flakes
124 oz. jar spaghetti sauce
8-10cupslow sodium chicken broth, divided
114 oz. cancan crushed tomatoes
1 1/2teaspoonsgranulated sugar
1tsp EACHdried parsley, dried oregano, salt
1whole bay leaf
10uncooked lasagna noodlesbroken into approx. 1-2 inch pieces*
shredded mozzarella cheese
freshly finely grated Parmesan cheese
Heat large Dutch oven/large soup pot over medium high heat. Add beef (or beef/sausage combo) and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and sauté for 30 seconds. Drain off any excess fat.
Add spaghetti sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and broken lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes).
Discard bay leaf, stir in heavy cream (optional), add and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
*You can also replace the noodles with 2 1/2 cups uncooked small shells if desired and simmer for less time. **If you want to omit the heavy cream but still would like a thicker soup, I suggest whisking 2 teaspoons cornstarch with some of the chicken broth and adding to the soup to simmer and thicken.