When I think of enchiladas, normally I think of a red sauce. I know that a cream sauce is not traditional, but these are AMAZING!
- 6 flour tortillas
- 2 lbs. cooked chicken breasts, cubed
- 1 large onion, minced
- 6 cloves garlic, minced
- 1 tablespoons ground coriander
- 4 tablespoons butter
- 3 tablespoons all purpose flour
- 8 ounces sour cream
- 2 cups chicken broth
- 4 ounce can diced jalapeno
- 3 cups pepper jack cheese, shredded
- salt and pepper to taste
- Optional toppings: black olives, cilantro, tomato, green onions
Preheat oven to 350°. Wrap tortillas in foil and heat in oven for 10-15 minutes.
Stir the flour into the sour cream. Sauté the onion in the butter until translucent. Add the garlic, coriander and pepper. Add the sour cream to the pan and heat until bubbly.
Add the chicken, broth and peppers. Heat and stir until thick and bubbly. Remove from heat and stir in 2 cups of the cheese. Grease a 13 x 9″ baking pan. Pour about a cup of the sauce into each tortilla, and wrap it up like a burrito. Nestle each tortilla next to each other.
Pour any remaining sauce over the top, top with the remaining cheese and the toppings. Cover with foil, and bake for 40 minutes.
This is one of my favorite pasta salads. Perfect for a picnic lunch (we especially like it when we’re rock climbing).
- ½ box penne pasta boiled and drained
- 1 lb. chicken breast, cooked and diced
- 1 cup sharp cheddar, diced
- 2 cups seedless grapes, halved
- ¼ cup chopped green onion
- ¼ cup mayonnaise
- 1½ tablespoons Dijon
- ¼ cup sour cream
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill weed
- 1 tablespoon curry powder
- 1 teaspoon lemon pepper
- ½ teaspoon sugar
- salt & pepper to taste
Boil pasta, and rinse with cold water.
Mix the dressing: mayo, dijon, sour cream, vinegar and spices. Pour the dressing over the other ingredients in a large bowl and mix. Chill in fridge for 1 hour before serving.
This was one of the first seafood dishes I taught myself to make. The sauce/topping is super rich, and the sole is buttery and flaky. Best of all, it is really quick to make.
- 2 lbs Dover Sole fillets
- 4 tablespoons butter
- 1 ½ cups sour cream
- 1 cup Parmesan, grated
- 1 teaspoon paprika
- 1 teaspoon dill
- 4 green onions, chopped
- salt and pepper to taste
Preheat the oven to 400°. Melt the butter in a casserole dish.
Layer the sole in the pan. Cover with sour cream. Sprinkle the Parmesan, paprika, dill and green onions.
Bake uncovered for 15-18 minutes, or until the fish flakes easily with a fork.
One of my favorite dishes to make is lasagna. When my mom asked me what I wanted for my birthday dinner, every year I requested lasagna (just like Garfield the cat). It’s actually super easy to make, but for some reason people think it’s difficult. To me it’s as easy as preparing spaghetti, or homemade mac and cheese.
- 1 lb. Jimmy Dean® Natural Sausage
- 26 oz. jar Blue Parrot® Marinara (or your favorite brand)
- 24 oz. tub cottage cheese
- 1 medium onion, diced
- 1 tablespoon Amore® Garlic Paste
- 1 cup sherry
- ½ package (or 9) lasagna noodles
- 2 tablespoons Italian seasoning
- 2 cups mozzarella, shredded
Boil noodles according to package, drain. In a large sauce pan, brown the sausage over medium high. Add the onion and stir occasionally until translucent. Add the garlic, Italian seasoning and Sherry. Reduce. Add the marinara and bring to a simmer over medium. Simmer for at least 5 minutes.
Preheat oven to 375°. Spoon the sauce into a 13 x 9″ pan, enough to cover the bottom. Layer 3 lasagna noodles on the sauce. Top with ½ of the remaining sauce. Layer another three noodles. Cover with the cottage cheese, and half of the mozzarella. Layer the last three noodles, and cover with the remaining sauce.
Cover the dish with aluminum foil, and bake for 45 minutes. Remove the foil and top with the remaining mozzarella. Bake for 10 more minutes. Let rest for at least 10 minutes before serving.
- You can make this gluten-free by switching out the noodles.
- This freezes really well. If you are making for future meals, just use an aluminum foil style 13 x 9″ dish instead.
- You can make this Paleo: use zucchini sliced thin instead of pasta, and ditch the cheese.
- I buy the sausage at Costco, and then I freeze it in 1 lb. sections for future recipes.
- I love using Amore Garlic Paste. It tastes so much fresher than the canned minced garlic, and you don’t get your hands stinky from handling garlic. You can find it in the pasta and marinara section of your grocery store.
I got this recipe from my friend Heather, way back when I was first looking for good Paleo recipes. It’s high in protein, gluten-free, and the whole family loves it.
- 2 lbs chicken breast tenderloins
- 3 eggs
- 1 cup almond meal (or nut flour)
- 2 tbs chili powder
- 1 tbs Italian seasoning
- 1 tbs garlic powder
- 1/2 tsp cayenne
- Salt and pepper to taste
Preheat oven to 400º. Line a 13 x 9″ baking pan with foil and grease it.
Mix all dry ingredients on a plate. Beat eggs in a shallow dish. Dip chicken in egg and then dredge in dry ingredients. Place coated meat into baking dish and bake for 7 minutes each side.