Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas October 17, 2011

Ingredients:

6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
½ teaspoon garlic powder
3 boneless, skinless chicken breasts, cooked and shredded
2 cups green enchilada sauce, divided
1 cup sour cream
8-10 flour tortillas
2 cups grated Monterey Jack cheese

Method: Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Spicy Honey-Brushed Chicken Thighs

Spicy Honey-Brushed Chicken Thighs

Yield: 4 servings (serving size: 2 chicken thighs)

Nutritional Information
Amount per serving

Calories: 321
Calories from fat: 31%
Fat: 11g
Saturated fat: 3g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 2.5g
Protein: 28g
Carbohydrate: 27.9g
Fiber: 0.6g
Cholesterol: 99mg
Iron: 2.1mg
Sodium: 676mg
Calcium: 21mg

Ingredients:
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preparation:
Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
David Bonom, Cooking Light

Grande Beef Nachos

From the book: 125 best Food Processor Recipes:

Serves 6

1 bag Tortilla chips
8oz Chedder cheese, cut into chuncks
8zo Monterey Jack cheese, cut into chunks
1 onion cut into quarters
1 can pinto or black beans, drained & rinsed
1 tsp chili powder
1 tsp paprika
3/4 tsp salt
3/4 tsp dried onion flakes
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/8 tsp ground oregano
8oz lean ground beef
1/4 cup sour cream

Directions:

1. On a microwave-safe platter, place chips in a single layer. Set aside.

2. In work bowl (food processor) fitted with shredding blade, shred Cheddar & Monetary Jack cheese. Transfer to a bowl & set aside.

3. Replace shredding blade with metal blade. With the motor running, drop onion through feed tube & process until finely chopped. Into the work bowl, add beans, chili powder, paprika, salt, onion flakes, cayenne pepper, onion powder & oregano & process until smooth, 2-3 minutes.

4. In a large skillet over medium heat, cook ground beef until no longer pink, 10-15 minutes. Drain off fat. Add bean mixture & cook, stirring, until hot.

5. Spoon beef mixture over chips. Sprinkle cheese mixture over top. Microwave for 20 seconds or until cheese is bubbling. Garnish with sour cream.

TIP: Do not place the hot meat mixture over the corn chips until you are ready to microwave. It will make them soggy.

Turkey Burger with Spicy Avocado Mustard

Turkey Burger with Spicy Avocado Mustard By Myra Kornfeld

Credits: The Healthy Hedonist Holidays, Simon and Schuster Publishers
These well-seasoned patties are laced with sun-dried tomatoes and pine nuts. Sautéed onions and bell peppers keep them moist, even when grilled. The avocado mustard makes a dynamite topping. You can also sauté these burgers in a skillet.

Yields 6 burgers
Prep Time: 15 minutes plus one hour to chill
Cook Time: 30 minutes
Storage: Refrigerate for up to one day before cooking and one day after. Freeze uncooked for up to one month. The mustard keeps refrigerated for up to three days.

Ingredients
• Turkey Burger:
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 1 cup onions, diced small
• 2 garlic cloves, minced
• 1 green pepper, small dice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 jalapeño, stemmed, seeded, and minced
• 1 pound ground turkey
• 1/4 cup sundried tomatoes, reconstituted and chopped into 1/4-inch dice
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 egg white

• Avocado Mustard:
• 1 ripe avocado
• 4 teaspoons fresh lime juice
• 4 teaspoons dijon mustard
• 1 jalapeño, stemmed, seeded, and minced

Instructions
Toast the pine nuts in a dry heavy-bottomed medium skillet, stirring constantly, until golden, about 3 minutes.
Transfer to a small bowl and set aside.
Warm the oil in a medium skillet over medium heat. Add the onions, garlic, and pepper, and sauté until softened, about 7 to 10 minutes. Add the cumin, chili powder, and jalapeño and sauté another 3 minutes.
Transfer to a medium bowl and stir in the turkey, tomatoes, pine nuts, salt and a sprinkling of black pepper.
Stir in the egg white and form into 6 burgers. Refrigerate for an hour or longer.
Make the avocado mustard: Mash the avocado into a small bowl. Stir in the lime juice, mustard, and jalapeno and set aside.
Preheat an outdoor grill or grill pan on medium heat. Add the burgers, and cook 4 minutes on each side, crosshatching after 2 minutes to get pronounced grill marks. Cover and cook another 4 minutes or so on low heat (if using a grill pan, put a domed lid over the burgers) until burgers are cooked through. They will feel firm
when pressed. Serve hot, topped with the avocado mustard.

Easy Crock-Pot Vegetarian Three Bean Chili

• 1 can (15oz) black beans, rinsed and drained
• 1 can (15oz) garbanzo beans, rinsed and drained
• 1 can (15oz) kidney beans, rinsed and drained
• 1 cup dried lentils, rinsed and sorted
• 1 large vegetarian vegetable bouillon cube, crumbled (I use any bouillon)
• 3 cups water
• 1 can (10oz) diced tomatoes and green chilies (rotel), undrained (I have dont add the chilies)
• 1 can (8oz) tomato sauce

Mix first seven ingredients in Crock-Pot, cover and cook on low heat for 8-10hours, adding more water if too thick or sticking. Stir in Rotel and tomato sauce and cook 5 minutes to heat through. Will thicken up with time. Use when thin as chili and for tacos or on taco salad when thickened.

This recipe was given to me from my Mother Inlaw. It really Yummy & very easy.