2 ½ C shredded cooked chicken
2/3 C salsa
1/3 C sliced green onions
¾ to 1 t ground cumin
½ t salt (I omit)
½ t dried oregano
6 flour tortillas- 8 inches
¼ C butter, melted
2 C (8 oz.) Shredded monterey Jack cheese
Sour Cream and guacamole

In skillet, combine the first six ingredients. Cook,
uncovered, over medium heat for 10 minutes or until heated
through, stirring occasionally. Brush one side of tortillas with
butter. Spoon 1/3 cup chicken mixture over half of
unbuttered side of each tortilla. Sprinkle with 1/3 C cheese;
fold plain side of tortilla over cheese. Place on a lightly greased
baking sheet. Bake at 475 degrees for 10 minutes or until crisp
and golden brown. Cut into wedges; serve with sour cream and
guacamole. Yield: 6 servings.

1 can chicken or a couple cooked chicken breasts
1 can cream of chicken soup, light
a few heaping spoonfuls of light sour cream
grated cheddar cheese
salsa
tortillas
1 can of enchilada sauce (green or red)

Mix chicken, soup, sour cream, cheese and salsa (optional)
in a bowl. Spoon into tortillas and roll up, place on 9×13 pan.
Cover with enchilada sauce, sprinkle with cheese. Bake at
whatever temperature you’d like for however long you’d like.

8 oz chopped cilantro
3 cloves garlic
1/2 c olive oil
1/8 t salt
1/8 t pepper
2 oz fresh grated parmesan cheese
Put cilantro and garlic in food
processor until finely chopped. While
processing, add olive oil then the rest.

fajitas

1 medium onion, sliced
1/2 T oil (any kind)
carrots, zucchini, yellow summer
squash - cut
julienne style
broccoli and cauliflower, cut into
small florest
green pepper & mushrooms, thinly
sliced
snow peas, whole
juice of 1/2 lemon

pico de gallo
1 small jalepeno pepper, minced
1/4 c diced tomato
1/4 c diced onion
3 T lemon juice
1.5 T finley chopped cilantro
1/2 t salt
Saute vegetables in oil. Place on
warm flour tortillas, top with pesto,
garnish with lime, sour cream,
guacamole, cheese, and pico de Gallo
Sauce.

1 lb bag of pinto beans, soaked
overnight
4 c chicken broth
2 Cloves garlic, minced
2 T. chili powder
1 T. ground cumin
1 t. oregano
1 can chopped green chilis
up to 1 teaspoon of salt after cooked
Tortillas

Soak 1 pound of pinto beans
overnight. In morning, drain and rinse
bean. Put in crockpot on low with 4 C
chicken broth (2 small cans). Add garlic,
chili powder, cumin, oregano, green
chilis, salt after it is cooked. Mush up a
bit so that most of the beans are whole
and some are mushed up.

Don’t add too much salt because you
cook them in chicken broth. Serve with
tortillas and the usual toppings.

chicken

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast
Cook all together in a crock pot for 4 hours,
shred meat and cook 1 additional hour.

rice

3 c water
4 t chicken bouillon
4 t garlic –minced
1/2 bunch cilantro
1 can green chillies—or equivalent fresh
3/4 t salt
1 T butter
1/2 onion
3 c rice
Blend cilantro, green chillies and onion together
in food processor. Bring water to a boil and add
all ingredients, simmer covered 30 minutes.

creamy cilantro dressing

1 buttermilk ranch dressing packet (make as per
recipe)
2 tomatillos (tomato like vegetable with a husk
around them)
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy.
You could substitute a few drops of green tobasco
for the jalapeno.)
Blend in vitamix or blender.

1/2 C chopped onion
Half of a jalapeno pepper diced
1 garlic clove minced
3/4 t cumin
1/4 t oregano
6 C. canned chicken broth (do not use
bouillon cubes)
1/4 C. canned tomatoes (crush, diced,
or whatever)
some oil
1 can of chicken. Rinse it in a colander
and brake up.

Toppings:

corn, rice, fresh cilantro, shredded
cheese, guacamole, hot sauce, diced
tomato, corn tortillas (cut up into strips
and baked in a hot oven until crispy.
Spray the tortilla strips with Pam and
sprinkle lightly with season salt for some
flavor) Saute the onion and garlic in
some oil. Add other ingredients except
for toppings. Bring to boil. Have
everyone start with a scoop of the soup
and then everyone gets to add the
toppings they want to their soup.

1 clove garlic
1 15oz can black beans, drain & reserve liquid
2 T lemon juice
1.5 t tahini (sesame paste - if you don’t have it,
don’t let that stop you from making it - it will still
taste good)
3/4 t ground cumin
1/2 t salt
1/4 t cayenne pepper
Put it all in a blender and eat. Use reserved
liquids to make thinner texture. Serve with tortilla
chips or toasted pita bread cut into triangles.

1-2 ripe avocados
garlic powder
a little finely chopped red onion (optional)
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon salt (coarse sea salt is best)
A dash of fresh ground black pepper
1 T salsa
A spoonful or two of light sour cream (optional)
You know what to do. Let your anger out - mash
those avocados vigorously with a fork.

(compliments of Jennifer C)

white chili stock photo -- missing the good stuff on top

White Chili

Topping #1:

Boil and dissolve sugar:
1/2 c sugar
1/4 apple cider vinegar

Add:
Juice of 1 lemon
1 t. onion powder
1 t. paprika
1 t. salt
2 t. celery seed
1/4 c. oil (whisk oil in to form an emulsion, or throw it all in the blender…)

Topping #2:

Combine fresh chopped tomatoes and fresh cilantro, then throw on top