Chimichagas! Ole!

This is a weight watcher recipe I swear. It is awesome! My kids all scarfed it down- I would say it's pretty kid friendly in general even for pickier eaters, and you could easily "hide veggies" in it without them being any the wiser. I got it from my ol' neighbor, Jen. She is so awesome!

2 spray(s) cooking spray
1/2 pound(s) lean ground turkey (or chicken)
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream



Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.


Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.


Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.


Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.


Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

Rachael Ray's Potato, Spinach, and Artichoke Soup

A friend of mine made this for me and I really liked it. She was kind enough to share the [Rachael Ray] recipe with me. I hope you like it too!

(Serves 4-6 people)

5 large potatoes, pealed and quartered
salt (to taste)
9 oz box of frozen artichoke hearts (thawed)
2- 10 oz boxes of frozen spinach (thawed)
2 T butter
2 T olive oil
1 onion (finely chopped)
4 cloves of garlic (minced)
1 c milk
pepper (to taste)
4 sprigs of thyme, leaves chopped
1 -32 oz container of chicken broth (4 cups)
1 c Parmesan cheese
loaf of garlic bread, prepared as usual

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.
2. Place the vegetables in a clean kitchen towel and squeeze dry.
3. In a medium pot, melt the butter in the olive oil, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the thyme, then stir in the chicken broth. Stir in the reserved vegetables and heat through, about 2 minutes. Stir in the cheese. Thin the soup with a little water if desired. Pass the garlic bread and extra Parmesan cheese around the table.

Yummy, Easy Pumpkin Pancakes

I love pumpkin anything (pretty much), so keep that in mind when I say these are some of my favorite pancakes. So good, and easy to make.

(serves 4)
2 c flour
2 T sugar
4 t baking powder
1 t salt
1 t cinnamon
1 1/2 c milk
1 c canned pumpkin
4 eggs, slightly beaten
1/4 c margarine, melted

1. Mix together dry ingredients.
2. Combine milk, eggs, margarine, and pumpkin. Stir into dry ingredients until just blended.
3. Pour onto griddle in 1/3 cup increments at a time. Flip once bubbly and cook other side.
4. Enjoy!

Latkes (Potato Pancakes)

Ingredients
2 eggs
1/3 c flour
1/4 c grated onion
1/2 t pepper
4 large potatoes, peeled and shredded
3 T butter

1. Combine eggs, flour, onion, and pepper in bowl.
2. Rinse shredded potatoes and blot dry with paper towel. Stir into egg mixture.
3. Melt 1 1/2 T of butter in pan. Use medium heat.
4. Spoon 1/3 c of mixture in pan. Spread in circle.
5. Cook 3 mins on each side, or til golden brown.

Makes 12 pancakes.
Serve with applesauce or sour cream.

Nate The Great's Pancakes

Ingredients:
1 2/3 c milk
1 egg
2 1/2 T veggie oil
1 1/2 c flour
1 1/2 T sugar
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt

1. Mix the milk, egg, and oil in a bowl.
2. In another bowl, combine the flour, sugar, baking powder, baking soda, and salt
3. Pour the liquid ingredients into dry ones.
4. Beat with whisk until mixture is smooth.
5. Lightly oil pan and heat it.
6. Cook pancakes about 3 mins each side

Makes about 12 pancakes

Cheesy Chicken & Rice Casserole

From Campbell's Kitchen

1 can (10 3/4 ounces) Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Fiesta Chicken Casserole

From Campbell's Kitchen

1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (about 8 ounces)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake for 40 minutes or until the crust is golden brown.