Chicken Enchiladas

A friend gave this recipe to me in Florida about 10 years ago and Karen and I just love this recipe!!! This also freezes very well individually and heats up great in the microwave.

Chicken Enchiladas
Created on 05/01/2008

1 Lemon-Pepper Rotessiere Chicken
shred all the white and dark meat take off skin
2 cans of Enchilada Sauce (I use Hot because it will cook off and give it the zing you need)
2 cans of refried beans (black or pink)
1 package of 10-12 Flour Toritillas
2 packages of 8 oz Sharp Cheddar Cheese shredded
1 can Campbell’s Cream of Chicken Soup
1 16 oz container of Sour Cream
Green Onions – optional
Black Olives – optional
Extra Sour Cream – optional

Mix Cream of Chicken Soup and Sour Cream together and then mix into the shredded chicken in a bowl – set aside.

To assemble the enchiladas:
1 Flour Tortilla
2 Tablespoons of Refried Beans in center of tortilla
2 Tablespoons of Chicken Mixture in Center of tortilla
2 Tablespoons of Shredded Cheese
Fold Sides and Roll Enchilada and put seam side down in a 9 x 13 dish
Repeat until you run out of all the ingredients except for the cheese

After all the enchiladas are assembled pour enchilada sauce and coat all the rolls use both cans.

Sprinkle with remaining cheddar cheese

Bake for 30 to 40 minutes until all cheese is melted and the enchilada sauce is really bubbling.

Serve with extra sour cream, black olives and minced green onions.

CLICK HERE TO PRINT THE RECIPE

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Kale and Mushrooms Baked Spaghetti

I am always looking for good healthy recipes to test. This recipe is very easy to make and the pasta choices can be gluten or rice free. I found this on another food blog I follow called http://www.hummusapien.com and I tweaked and added to the recipe only because I know that I want these flavors in this dish. What is so great about this is there are no eggs or cheese needed. I loved the idea completely. My next dish will be with spaghetti squash instead of pasta. Watch for that one. Enjoy!

Kale and Tofu Baked Spaghetti
Created on 3/10/15

Kale and Tofu Baked Spaghetti

For the Tofu Filling
16 oz. extra firm tofu, drained and pressed
½ cup of hummus (I made a huge batch in the beginning of the week so I used that)
¼ cup nutritional yeast
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of dried oregano
1 teaspoon of dried basil
½ fresh squeeze lemon juice and 1 teaspoon of the zest

Press and drain the tofu for approximately 15 minutes. You can put the tofu on top of the colander, and put a plate with a heavy can to press all the water out of the tofu. Crumble the tofu in a medium size-mixing bowl. Add the hummus, nutritional yeast, garlic powder, onion powder, dried oregano and basil, and lemon juice and zest. Mix using your hands or a fork, the mixture will look like ricotta cheese. Set the bowl aside.

For the Baked Spaghetti
12 oz of spaghetti pasta (Gluten Free, Corn, Wheat or Rice Free whichever works for you)
32 oz jar of your favorite spaghetti sauce (I used Simply Organic Tomato Basil from Kroger)
2-1/2 cups of water
8 oz button mushrooms sliced
½ onion sliced
½ bunch of kale, chopped
2 tablespoons of water or olive oil

Preheat oven to 350 degrees. In medium sauté pan over medium-high heat up water or oil and add mushrooms and onions. Sauté until the onions and mushrooms are soft.

In a greased 9 x 13-casserole dish, layer the uncooked spaghetti on the bottom. If using a stone, no greasing is needed. Break the noodles in half and cross over the pasta so the noodles do not stick while baking. Add the spaghetti sauce and water. Use a spoon and mix on top of the spaghetti. It will look very watery. Top with the cooked mushroom and onion mixture and the chopped kale. Sprinkle the tofu filling on top evenly.

Cover with aluminum foil and bake for 1 hour, remove from the oven, and let the dish set for 10 minutes before serving.

CLICK HERE TO PRINT THE RECIPE

Happy 5th Anniversary to Simply Healthy Cooking with Pam!!!

Today marks the 5th year of Simply Healthy Cooking with Pam’s website food blog! 12.30.09 to 12.30.14 Almost 100,000 hits on the blog!!! 🙂

Carrie put together clips from SHCwP cooking videos. ENJOY! 🙂

(BLOOPERS) Happy 5th Anniversary to Simply Healthy Cooking with Pam!

Today marks the 5th year of Simply Healthy Cooking with Pam’s website food blog, 12.30.09 to 12.30.14! Almost 100,000 hits on the blog!!! 🙂

This is the bloopers reel that Carrie put together video clips for Pam from September 2009’s SHCwP demo (practice video– not real). ENJOY!

Honey Roasted Sweet Potatoes

Every year on Thanksgiving, I see my beloved Sweet Potatoes / Yams traditionally swimming in fattening things like butter, marshmallows, and brown sugar. Sorry, for the bluntness but I always think to myself, what a terrible way to ruin a perfect healthy food. This recipe I found on the Food Network with Chef Tyler Florence so I cannot take credit for this one. I was thrilled to see this recipe because it is Gluten Free and Vegan. It could be Paleo friendly too, if honey is on the Paleo list. I am still learning the Paleo way so this recipe may not be Paleo friendly. The sweet potatoes sweetened with just right amount of honey and the cinnamon really makes it wonderful. I love this recipe and it is definitely worth keeping.

Honey Roasted Sweet Potatoes
Created on 11/18/14

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Ingredients
Serves 4 people, Preheat oven to 375 degrees
(Double this, it is worth it for leftovers)

4 sweet potatoes, peeled and cubed
¼ cup of olive oil or coconut oil
¼ cup of honey
3 teaspoons of cinnamon

Toss all ingredients well in a bowl and spread single layer on a cookie sheet or a Pampered Chef Large Stoneware Bar Pan. (Cook Note: invest in the Pampered Chef Large Stoneware Bar Pan – it is worth it and you will use it all the time). Roast for approximately 25 to 30 minutes until sweet potatoes caramelize from the honey. Serve with any meal. It does not have to be Thanksgiving. Most Excellent!

CLICK HERE TO PRINT THE RECIPE

Vegan Cashew Cheese

This is the first time I made this and I was impressed. I am a huge fan of cream cheese but because my diet is changing, I decided to try this Cashew Cream. I found this recipe on “luminousvegans.com” I modified the recipe because of taste. I wanted more flavor than the original recipe. What an amazing thing to make. It is wonderful on toast, in mashed cauliflower and on crackers. I highly recommend this.

Cashew Cream

Created on 11/19/14

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2 cups of raw cashews (soaked for 4 hours)
4 tablespoons nutritional yeast
3 tablespoons lemon juice
3 tablespoons almond milk
2 tablespoons tahini
1-tablespoon onion powder
1-teaspoon kosher salt

Drain cashews from water and put in a high-speed blender. Add the remaining ingredients and process on high until smooth. Adjust the seasonings to your liking. Store in a container for up to a week in the refrigerator.

CLICK HERE TO PRINT THE RECIPE

Banana Oatmeal Raisin Bites

The not eating gluten, sugar and keeping my food plan simple is a daily challenge but I will not give up. Today, I had a really terrible craving for cookies and have seen this posted a few times on Facebook and Pinterst. This recipe grabbed my interest so I went ahead and made the snacks. It is not sweet like I pictured but to keep things clean in my food plan it was good for me to try this. I cannot take full credit for this as the recipe has been floating around for a while. Enjoy!

Banana Oatmeal Raisin Bites

Created on 10/04/14

 

Banana.Oatmeal.Raisin.Bites

Ingredients
3 ripe bananas mashed well

2 cups of oatmeal

1/3 cup of applesauce

1/4 cup of Almond milk

1 teaspoon of cinnamon

1 teaspoon of vanilla

1/2 cup of raisins

Directions
Mix all ingredients well and put tablespoon size bites on a cookie tray. Bake at 350 degrees for 15 to 20 mins.

Note: you can substitute raisins with Vegan chocolate chips

CLICK HERE TO PRINT THE RECIPE

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