Mexican Layered Chicken

2 lb chicken, cooked and cut up in bite size pieces
3 cup sour cream
2 cups Mexican cheese
8 oz canned diced chilies
2 tsp cumin
1/2 tsp black pepper
12 corn tortillas

Mix together chicken, sour cream, 1 cup cheese, chilies, cumin, and black pepper.
Arrange 6 tortillas in bottom of lasagne pan. Top with half the chicken mixture.
Repeat. Top with remaining cheese.

Bake at 350 for 30 minutes or until bubbly. Let sit 5 minutes before serving.
Serve with salsa if desired.

Grape Tomato Salad

1 cup grape tomatoes
3 or 4 green onions, diced
1 Tbsp parmesan cheese
Vinaigrette dressing (I use Red Wine Vinaigrette)

Cut tomatoes in half lengthwise. Stir together all ingredients. Serve immediately or refrigerate up to an hour.

Stromboli

Each stromboli serves 2 people - adjust quantities to the number eating. A good way to use up leftover lunch meat and cheese. Try your own combination and vary according to taste or what you have on hand.

Crescent rolls
Lunch meat
Sliced cheese

Preheat oven according to crescent roll cooking directions.
Unwrap crescent rolls and place rectangle between 2 sheets of waxed paper.

Roll with a rolling pin to press seams together and flatten very thin, trying to keep the rectangle shape.

Remove top sheet of waxed paper.

Place slices of lunch meat and cheese in center leaving at least an inch of uncovered dough on all 4 edges.
Adding some turkey ham on top of the turkey breast.
And then some provolone cheese.

Fold in the shorter sides to lap over the meat and cheese layer by about an inch. Begin rolling like a jelly roll from one of the long edges, trying to keep the meat and cheese from sliding toward the unrolled edge.

Continue until rolled completely - making sure that dough touches dough at seam.

Place seam side down on a baking sheet. Cut a couple diagonal slashes across the top of the roll with a sharp knife.

Bake 2-3 minutes longer than directions for the crescent rolls.

Slice into 4 sections and enjoy.

Stir Fried Vegetables

1 Tbsp olive oil
3 cups sliced carrots
2 cups sliced celery
1 medium onion, diced
1 Tbsp ginger paste
2 cloves garlic, minced
1/4 cup chicken broth
1 Tbsp rice wine vinegar
1 Tbsp soy sauce


Heat skillet over high heat. When hot, drizzle in olive oil. Add ginger paste, garlic and carrots. Stir fry for 3- 4 minutes (carrots just begin to get tender). Add onion and celery. Stir fry 3-4 minutes. Add chicken broth and continue to cook on high until tender. Add vinegar and soy sauce.

8 servings - 1 point per serving

Marinated Vegetable Salad

1 can kidney beans, drained and rinsed
1 can cut green beans, drained and rinsed
1 can garbanzo beans or black-eyed peas, drained and rinsed
1 can corn, drained
1 cup frozen peas
1/2 cup green pepper, diced
1/2 cup onion, diced
1/4 cup celery, diced

Dressing
3/4 cup white vinegar
1/2 cup sugar
2 Tbsp oil
2 tsp water
1/4 tsp black pepper
1/2 tsp salt
1/2 tsp paprika

Mix vegetables all together in a large bowl (use something that you can cover tightly because this has to refrigerate)
Mix together dressing ingredients. Pour over vegetables. Cover and refrigerate for at least 4 hours - best if overnight.

Serves about 12 people - keeps well and gets better as it gets older.


I sometimes vary it and use cumin and chili powder in place of the paprika to give it a southwest flavor. Can use any combination of beans if you want.

Skillet Baked Fish with Dijon Sauce

1 lb ocean perch (or other firm fish)
1/2 to 3/4 cup bread crumbs (I used Italian but plain will work too)
Salt
Pepper
2 Tbsp Fat free mayonnaise
4 Tbsp Dijon mustard ( or more if you like a mustardy taste)
3 to 4 cups baby spinach

Coat skillet with cooking spray and heat over medium heat. ( I used the electric skillet in order to have more control over the heat.)
Stir salt and pepper into bread crumbs in a shallow bowl. Place fish in bread crumbs and pat to cover both sides completely. Place in skillet in a single layer. Cook for 5 minutes on one side, then 2 minutes on the other side or until fish flakes. (I put the lid on the skillet so it heat all around like an oven).
Meanwhile mix the maynnaise and mustard together in a small bowl.

To serve - place 3/4 to 1 cup baby spinach on 4 plates. Divide fish evenly between the 4 plates. Top with a dollop or two of the mustard mayonnaise mixture. Delish!
(Wish I had taken a picture- it was a nice presentation as well)

Lemon Crusted Tilapia

1 lb tilapia filets (4 oz per serving)
2 Tbsp lemon juice
2 cloves garlic, minced
1 tsp Dijon mustard
1/3 cup dried bread crumbs
2 Tbsp slivered almonds
1 Tbsp olive oil
1/2 cup parsley, chopped


Preheat oven to 425. Lightly grease a 9 x 13 inch baking dish. Place the tilapia filets in a single layer in the baking dish.
Mix together the lemon juice, garlic and mustard. Brush over the top side of the filets.
Mix together the bread crumbs, almonds, oil and parsley and set aside. Sprinkle evenly over the filets.
Bake until the fish flakes easily - about 20 minutes.