Sweet Potato Biscuits With Honey Butter

Enchilada Casserole

19 oz. can enchilada sauce

4 oz. can green chiles

12 oz. can corn

12 oz. can black beans

1/2 c. sour cream

1 egg

1/2 tsp. ground cumin

1/4 tsp. garlic powder

2 c. shredded Mexican cheese

corn tortillas

 1. Preheat oven to 350 degrees.

2. In a large bowl, mix together the garlic powder, cumin, sour cream and egg.  Add the corn, black beans, green chiles, and 1 cup of cheese.

3. Pour about 3/4 cup of the enchilada sauce on the bottom of a 9×13 baking dish. Cover with 4-5 corn tortillas.

4. Spread half of the sour cream mixture on top of the tortillas and top with another ½ cup of sauce followed by 5 more tortillas.

5. Spread the remaining mixture on top of the tortillas, top with the remaining 5 tortillas, sauce and cheese.

6. Bake for 30 minutes uncovered.  Serve.

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Ingredients:

1 medium onion, chopped fine

2 cloves garlic cloves, minced

1/4 cup green or red bell pepper, chopped

12 ounces patty pan, zucchini, or yellow summer squash, diced (about 2 medium squash)

1/2 teaspoon ground cumin

1 teaspoon Ancho chile powder (or mild chili powder)

1/8 -1/4 teaspoon chipotle chile powder (or to taste)

1 1/2 cups cooked black beans, well rinsed and drained

1/2 teaspoon salt (or to taste)

1 tablespoon nutritional yeast

2 teaspoons lime juice

1 can enchilada sauce (or 10 ounces homemade sauce)

8 corn tortillas

chopped green onions, for serving

Directions:

Saute the onion in a medium-sized saucepan until it begins to soften. Add the garlic and cook for another minute. Stir in the bell pepper and squash and cook, stirring, for about two minutes, until squash is just beginning to become tender. Add the cumin, chile powders, black beans, and salt. Simmer for 5 minutes. Remove from heat and stir in the nutritional yeast and lime juice. Check seasoning and adjust to taste.

Preheat oven to 350. Lightly spray one large rectangular baking dish or 4 individual baking dishes with olive oil. Place a thin layer of enchilada sauce on the bottom of each dish, reserving most of it to go on top. Microwave the tortillas for about 20 seconds to soften them. Place a tortilla in front of you and arrange about 1/4 cup of the bean mixture across the center. Roll up and place seam-side down into the baking dish. Repeat with remaining tortillas and beans. Pour the remaining sauce over the top.

Bake for about 20 minutes, or until hot and bubbling. Sprinkle with sliced green onions to serve.

Chocolate Eclair Cake

1 (8 oz.) box Gluten Free graham crackers

1 large instant vanilla pudding

2 1/2 c. milk

Pinch of salt

1 (8 oz.) Cool Whip

1 (16 oz.) container Gluten Free chocolate frosting

1. Mix pudding and salt with milk and let stand for 15 minutes.

2. Fold in Cool Whip. 

3. Line a square pan with whole graham crackers.  Cover with pudding.  Layer twice, ending with crackers on top. 

4. Melt chocolate frosting in the microwave (about 30 seconds).  Pour melted chocolate frosting over the top.

5. Refrigerate until set (at least one hour).  Serve.

Herb Crusted Pork Chops

Recipe adapted from the blog Eat Yourself Skinny!

4 boneless pork chops, fat trimmed

2 Tbsp Dijon mustard

1/2 cup Gluten Free Panko breadcrumbs

1 Tbsp fresh thyme, chopped

1 Tbsp fresh parsley, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

1 Tbsp extra-virgin olive oil

1. Preheat oven to 450 degrees F. 

2. Rub mustard evenly over pork chops.  Combine panko, thyme, parsley, salt and pepper in a large bowl and dredge pork chops in panko mixture. 3. Heat a large ovenproof skillet over medium-high heat.  Add oil to pan and swirl to coat.  Add pork chops, saute for 2 minutes or until golden brown. 

4. Turn pork over and place skillet in oven for about 8 minutes or until pork reaches 145 degrees in the center.  Enjoy!

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{"Spicy Hot Chili Pepper Poster" via RabbitduckWorkshop}

Meatless Chili Mac

Ingredients:

2 (15 oz) cans dark red kidney beans, undrained

1 cup mild salsa

1 Tablespoon chili powder

1 teaspoon paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon salt

8 oz. Gluten Free elbow macaroni

Directions:

1. In slow cooker, combine the beans, salsa, and spices.  Stir well to combine.  Cook over low for 6 hours or high for 3-4 hours.  (You may also opt to cook over medium-low heat on the stove top for 20-30 minutes.) 

2. When ready to serve, cook and drain macaroni according to package directions.  Add the drained noodles to the chili mixture in the slow cooker.  Stir to coat the noodles and combine well.  Top with dairy-free cheese or sour cream.  Serve.

1 cup Gluten Free soy sauce 1 cup water 3/4 cup white sugar 1/4 cup Worcestershire sauce 3 tablespoons distilled white vinegar 3 tablespoons vegetable oil 1/3 cup dried onion flakes 2 teaspoons garlic powder 1 teaspoon grated fresh ginger

In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves.

1 lb. lean ground beef

1 cup  chopped onions (about 1 medium)  

2 cups enchilada sauce, divided  

6 oz.  VELVEETA Pepper Jack Pasteurized Prepared Cheese Product, cut into thin slices  

12 corn tortillas (6 inch), softened (see Tip)

1. Preheat oven to 350°F. Cook and stir meat and onions in large skillet on medium heat until meat is browned and onions are tender; drain. Return meat mixture to skillet. Add 1/2 cup of the enchilada sauce; mix well.

2. Spread 1/2 cup of the remaining enchilada sauce onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the meat mixture down center of each tortilla; roll up. Place, seam-sides down, in baking dish; top with the remaining 1 cup enchilada sauce and the VELVEETA.

3. Bake 20 min. or until enchiladas are heated through and VELVEETA is melted.

Kraft Kitchen Tips

How to Soften Tortillas

Corn tortillas must be softened before rolling to prevent splitting. Place tortillas between 2 sheets of dampened paper towel. Microwave on HIGH for 45 sec. Fill and roll tortillas while still warm.

Make Ahead

Assemble recipe as directed; cover. Refrigerate several hours or overnight. When ready to serve, uncover and bake at 350°F for 30 min. or until heated through.

Cheesy Bean Enchiladas

Substitute 1 can (16 oz.) refried beans for the browned ground beef. Mix with the onions and 1/2 cup of the enchilada sauce, then use to fill enchiladas and bake as directed.