chicken, feta cheese, and sun-dried tomato wraps

Ingredients

• Servings: 4
• 2 (4 ounce) skinless, boneless chicken breast halves
• 1/4 cup sun-dried tomato dressing
• 8 sun-dried tomatoes (not oil packed)
• 1 cup boiling water
• 1/3 cup crumbled feta cheese
• 4 cups loosely packed torn fresh spinach
• 4 (10 inch) whole wheat tortillas
• 1/4 cup sun-dried tomato dressing

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 3 hrs 45 mins


• in a large resealable plastic bag, combine chicken breasts and 1/4 cup dressing. seal, and refrigerate for several hours.
• preheat grill for high heat. combine sun-dried tomatoes and hot water in a small bowl. set aside for 10 minutes, drain, and cut tomatoes into thin slices.
• lightly oil grill grate. discard marinade, and place chicken on grill. cook for 12 to 15 minutes, turning once, or until done.
• cut chicken into strips, and place in a medium bowl with sliced tomatoes, feta, and spinach. toss with remaining 1/4 cup dressing. distribute mixture between the four tortillas, and wrap. either cut in half and enjoy cold, or place briefly back on grill until the tortilla turns warm and crispy.

zucchini pasta bake

Ingredients

• Servings: 6
• 8 ounces penne pasta
• 1/4 cup parmesan cheese
• 1/2 cup crushed saltine crackers
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cups chopped zucchini
• 1 tomato, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch dried celery flakes
• salt and pepper to taste
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. lightly grease a medium casserole dish.
• preheat oven to 350 degrees f (175 degrees c). in a blender or food processor, thoroughly mix the parmesan cheese and crackers.
• heat the oil in a skillet over medium heat. place the onion in the skillet, and cook and stir until tender. mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. continue to cook and stir until the zucchini is tender.
• in the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. top evenly with the parmesan cheese mixture.
• bake 25 minutes in the preheated oven, or until the topping is lightly browned. allow to sit 5 minutes before serving.

cheesy chorizo frittata

Ingredients

• Servings: 6
• 1/4 pound chorizo, crumbled
• 1 (6 ounce) package baby spinach leaves
• 2 cups cherry tomatoes, halved
• 4 green onions, sliced
• 6 eggs
• 1/2 cup milk
• 1 1/2 cups kraft shredded pepper jack cheese with a touch of philadelphia, divided

Recipe

Preparation Time: 20 mins Ready Time: 45 mins


• heat oven to 375 degrees f. cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. remove chorizo from skillet, reserving drippings in skillet. set chorizo aside. add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. stir in tomatoes and onions. remove from heat.
• whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. add to ingredients in skillet; stir just until blended. top with remaining cheese.
• bake 25 min. or until knife inserted in center comes out clean.

crock pot cheesy mushroom chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup cooking
• 1 teaspoon minced garlic
• 1 teaspoon celery flakes
• 1/2 teaspoon paprika
• 1/2 cup grated parmesan cheese
• 1 (8 ounce) can mushroom pieces, drained

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• place the chicken breasts into a slow cooker. whisk the cream of chicken soup, cream of mushroom soup, , garlic, celery flakes, and paprika in a mixing bowl. stir in the parmesan cheese and mushroom pieces; pour over the chicken.
• cook on low for 8 hours until the chicken is tender, and the sauce has reduced slightly.

Santa Fe Chicken Salad

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1/2 cup mayonnaise
• 1/2 cup italian-style salad dressing
• 1 head iceberg lettuce
• 1 head romaine lettuce, rinsed and dried
• 2 bunches green onions, chopped
• 1 large tomato, chopped
• 1 1/2 cups shredded cheddar and monterey cheese blend
• 5 (6 inch) flour tortillas
• 1/2 cup ranch-style salad dressing
• 1/2 cup salsa

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and italian dressing. place chicken in mixture and marinate overnight in the refrigerator.
• chop, wash, and dry the iceberg and romaine lettuce. mix and divide among four dinner-size plates. divide and place the tomato and green onions among the plates. sprinkle the top of each salad with shredded cheese.
• remove chicken from marinade and grill or broil until cooked. while chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. place on a cookie sheet and put under broiler until golden brown. let cool. cut the chicken into strips and divide among plates. top with tortilla 'crispies'.
• to prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. pour over each salad.

fresh green chile quiche

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 4 green chile peppers, seeded and chopped
• 1 small onion, diced
• 1/4 cup crumbled feta cheese
• 1/2 cup sour cream
• 1/4 teaspoon salt, or to taste
• 1 (9 inch) unbaked pie crust
• 8 ounces monterey jack cheese, shredded
• 3 eggs, beaten
• 3/4 cup milk
• 4 ounces cheddar cheese, shredded

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a skillet over medium heat and cook peppers and onion until tender. transfer to a bowl and mix with feta, sour cream and salt.
• spread bottom of pie crust with monterey jack cheese. top cheese with pepper and onion mixture. mix eggs and milk in a bowl; evenly pour over onion and pepper mixture. top with cheddar cheese.
• bake 45 minutes in the preheated oven, or until cheese is melted and eggs are firm.

baked cheesy veggie chicken pasta

Ingredients

• Servings: 12
• 1 pound fusilli pasta
• 3 tablespoons olive oil
• 3 skinless, boneless chicken breast halves - cubed
• 5 small green bell peppers, chopped
• 3 small red bell peppers, chopped
• 3 small yellow bell peppers chopped
• 3 teaspoons soy sauce
• 1 cup white
• 3 teaspoons lemon juice
• 4 eggs
• 4 cups creme fraiche
• 1 pinch paprika
• 1 pinch dried oregano
• 1 pinch ground coriander
• 1 pinch ground nutmeg
• salt and pepper to taste
• 12 ounces cheddar cheese, shredded
• 11 ounces emmentaler cheese, finely shredded
• 3 1/2 ounces blue cheese, crumbled (optional)
• 7 ounces parmesan cheese, grated
• 2 cups milk

Recipe

Cook Time: 45 mins Ready Time: 1 hr 45 mins


• 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 and reserve.
• in a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. add green, red and yellow bell peppers, and continue cooking for another 5 minutes. stir in soy sauce, , and lemon juice. cover skillet, reduce heat to low, and simmer for 20 minutes.
• preheat oven to 370 degrees f (180 degrees c).
• beat the eggs in a large bowl with the creme fraiche. season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. mix in cheddar cheese, emmentaler cheese, and blue cheese. transfer mixture to a 9x13 inch baking dish. sprinkle parmesan cheese on top, and pour in enough milk to make mixture moist.
• bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.