Chicken Parmesan

Whip together:  1 egg, 1 t. salt, and a dash pepper

Take 4 boneless, skinless chicken breasts and dip into egg batter then roll in Italian bread crumbs.
Brown in 1 T. oil then place in casserole dish 

Mix together 4 c. tomato sauce, some basil, oregano, 1 T parsley, and 1/2 c. Parmesan cheese 
Pour mixture over chicken and bake @ 350 for 1 hour. 
Remove from oven and top with 4 oz. grated mozzarella cheese.

Baked Spaghetti

8 ounces spaghetti
8 ounces sour cream
6 ounces cream cheese (cut up)
1 lb ground beef, cooked (crumbly)
30 ounces spaghetti sauce
1 cup shredded mozzarella cheese
season with salt and pepper

Preheat oven to 350

Cook the spaghetti and drain, but don't rinse. Put spaghetti right back in pot and add cut up cream cheese.

Blend cream cheese until melted with the spaghetti and then blend in the sour cream.

Put spaghetti mixture into buttered 9 x 13 pan.

Layer some of the mozzarella, then beef, then a little more mozzarella

Spread the spaghetti sauce across and then put the rest of the mozzarella on top.

Bake @ 350 for 35-40 minutes. (Let it stand for 10 minutes before serving)

Chicken Lasagna

9 lasagna noodles
1/2 cup butter
1 chopped onion (or just use dried onions)
1/2 tsp garlic powder
1/2 cup flour
1 teaspoon salt (or slightly less)
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided (This recipe is really cheesy; sometimes I use less)
3/4 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 1/2 cups low fat ricotta cheese
2 cups cooked chicken meat (cubed)
1 (10 oz) package frozen chopped spinach thawed and drained
parsley

Preheat oven to 350. Bring a large pot of salted water to a boil, cook lasagna noodles in boiling water for 8 - 10 minutes. Drain, and rinse with cold water.

Melt the butter in a large saucepan over medium heat. Stir in onion, garlic,flour and salt. Simmer until bubbly. Mix in the broth and the milk gradually with a whisk. Boil - stirring constantly for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Stir in basil, oregano, and ground black pepper. Remove from heat and set aside.

Spread 1/3 of sauce mixture in the bottom of a 9 x 13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/3 of the sauce mixture, spinach, and remaining 2 cups of mozzarella cheese and 1/4 cup Parmesan cheese. Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

Bake 35 - 40 minutes.

Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish 

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each. 

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal. Serves 4 to 6.

- Susan Baker

Mexichili Casserole

½ lb hamburger                                                      
½ package Fritos corn chips
1 can chili                                                                  

1 ½ cup grated cheese

1 can enchilada sauce                                                

½ cup onion, chopped

1 cup sour cream

Brown hamburger with onions, salt, and pepper. Add chili, enchilada sauce, sour cream, ¾  of the cheese, ¾ of the chips. Cover and bake for 30 min. at 350. Remove top and add remaining cheese and chips during last 5 minutes. Serve with sour cream and hot sauce.                                                                        - Susan Baker

Thunder Juice (smoothies)

½ lg. can orange juice concentrate                                  
1 banana

1 c. milk                                                                        

6-7 frozen or fresh strawberries

1 c. water  

¼ c. sugar

½ tsp. vanilla

1 ½ c. ice

Combine all ingredients in blender and blend until smooth.   - Susan Baker