Chicken Lentil Casserole

This is a healthy-vegetarian dinner.  But, my family actually really likes it, Kenneth was surprised he liked it. It is a little different but it is quick and easy and I like throwing it into the mix every now and then.

3 cups chicken or vegetable broth
3/4 cups lentils
1/2 cups brown rice
3/4 cups onions, chopped
1 tsp italian seasoning
1 can diced tomatoes, drained
1-2 cups fresh spinach, chopped
1/4 tsp garlic powder
1 cup grated cheese, cheddar or mozzarella

Preheat oven to 300 degrees.  Mix all ingredients except cheese in a 8x8 baking dish.  cover with foil and bake for 1 hour and 10 minutes.

Remove the foil, add the cheese and bake for an additional 20 minutes.

Honey-Lime Chicken Enchiladas

We LOVE this recipe.  It is one of our very very favorites and we get so many compliments.  I will usually double the recipe and freeze half of it for later.  I also love to make this for compassionate service dinners.

6 Tbsp honey
4 1/2 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
flour tortillas
monterey jack cheese, shredded
2 10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken.  Let it "marinate" for at least a half hour.  pour some green enchilada sauce on the bottom of a 9x13 pan (just cover the bottom, about half a can or less).  Fill flour tortillas with chicken and shredded cheese.  Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese.  Bake at 350 for 30 minutes.  Put it under the broiler for the last couple of minutes to make the cheese brown and crispy on top.

Crock pot honey sesame chicken

2 1/2 lbs. chicken
salt and pepper
1 cup honey
1/2 cup soy sauce
4 Tbsp diced onion
4 Tbsp ketchup
2 Tbsp canola oil
2 clove garlic, minced
1/2 tsp red pepper flakes (optional)
4 tsp cornstarch dissolved in 6 Tbsp water
Sesame seeds

Season both sides of chicken lightly with salt and pepper, put into crock pot.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 3 hours or just until chicken is cooked through (do not over cook, I have accidentally burnt it a couple of times in the crock pot, it really only needs a couple of hours).
Remove chicken from crock pot, leave sauce.  Dissolve cornstarch in water and pour into crock pot.  Stir to combine with sauce.  Replace lid and cook sauce for a few more minutes until slightly thickened.  Cut chicken into bite size pieces then return to pot and toss before serving.  Sprinkle with sesame seeds and serve over rice.

Sweet and Spicy Slow Cooker Chicken Tacos

This is a great recipe for freezing.  I usually double it and freeze half for later.  Let it thaw in the refrigerator over night and reheat in a saucepan on the stove.

1 lb. chicken

1 (14-ounce) can diced tomatoes, undrained

1/3 cup brown sugar

1/4 tsp red pepper flakes

Place the chicken in the bottom of the slow cooker.  In a small bowl, combine the tomatoes, brown sugar and red pepper flakes.  pour over the chicken.  Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours.  

Remove the chicken to a cutting board and shred with two forks.  Return to the slow cooker and mix the chicken with the juices left in pot.  Season with salt and pepper.  Serve in flour tortillas with lettuce, sour cream, cheese, avocados, etc.

Baked Chimichanga

1 lb chicken
1 onion, chopped
1 clove garlic
1/2 tsp chili powder
taco seasoning (to taste)
3/4 cup shredded cheese
1 (4 oz.) can green chiles
1/2 cup chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
12 large tortilllas

Brown meat, add onion, garlic, chili powder and taco seasoning.  Drain any liquid.  Add cheese, chili peppers, and cilantro (and any other "optional" ingredients).  Assemble like a burrito and place side by side in a baking dish.  Sprinkle cheese and cilantro on top for garnish.  Bake at 400 for 24 minutes or until golden brown.

French Bread

French bread turned out to be really easy to make from scratch, Kenneth was surprised when I told him I made it.

2 1/2 cups warm water

2 Tbsp. sugar

2 Tbsp. yeast

3 Tbsp oil

1 tsp salt + a pinch

5-6 cups of flour

Mix the first three ingredients and set aside for about 10 minutes until yeast mixture is frothy.  Add the next three ingredients --- adding the flour slowly.  You want the dough to still be tacky and just starting to pull away from the sides of the bowl as it's mixing.

Set dough in an oiled bowl and cover.  Let rise for ten minutes then punch the dough down.  Cover again, let rise for another ten minutes then punch dough.  Repeat process one more time (for a total of 3 punching sessions and 30 minutes rise time).  During last rising time preheat oven.

Shape into loaves on lightly greased baking sheet and place in oven.  Bake at 350 degrees for 22-25 minutes.  Brush with bugger to make a soft crust.

This makes two medium sized french bread loaves.  It can also be formed into a round loaf.

Whole Wheat Banana Chocolate Chip Muffins

We love these for breakfast or snacking.  My kids don't even notice that they are made with whole wheat!

1/2 cup butter
1/2 cup packed brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 cup chocolate chips

Preheat oven to 350.  Line or grease a 12 cup muffin pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth.  Add the banana, honey and eggs, beating until smooth.  Add the flour and chocolate chips, stirring until smooth.  Divide batter into the muffin cups, they'll be nearly full.  Bake the muffins until a tooth pick comes out clean, 23-28 minutes.  Remove from oven and transfer to a rack to cool.