Recipes

Chicken Enchiladas 

2 cans green chiles

2 cans green enchilada sauce (I like hatch brand)

Rotisserie chicken

1 bag Mexican blend cheese

6-8 wheat tortillas

- Pull meat off chicken and cut into bit size pieces (make sure there are no bones)

- Set aside roughly 1/3 chicken and put in freezer bag to be use in another time

- Put remaining chicken in big blow with one can enchilada sauce and 2 cans green chiles

-Spoon mixture into tortillas and roll up (for smaller enchiladas use 8 tortillas, for fat enchiladas use 6 tortillas)

Cover enchiladas with a can of green enchilada sauce and sprinkle with Mexican cheese

Variations- boil boneless chicken breast and cut into bite size pieces

- put 2 handfuls of cheese in chicken mixture

Jessica Ligon 

Lasagna

Box no bake lasagna noodles

bag of part skim shredded mozzarella cheese

fat free ricotta cheese

jar pasta sauce

2 cloves garlic

small onion

red, orange, and yellow bell pepper

1/2 lb mild Italian sausage

1/2 lb lean ground turkey

Saute 1/2 onion, 2 cloves garlic, 1/3 red, yellow, and orange bell peppers together with a little EVOO, add Italian sausage and ground turkey.  Add sauce after meat is browned and let simmer for 15 minutes.  Layer lasagna noodles, meat sauce mixture, 1/2 container of ricotta, sprinkle with mozzarella cheese.  Repeat step and top second layer with noodles, sauce and top with mozzarella cheese.  Bake at 375 for 50 min with lid on, take off lid and bake another 10-15 min.

Variations- use 1 lb spicy turkey sauce

add to sauce a mixture one box of frozen (thawed and drained) spinach

use whole wheat noodles

Jessica Ligon