April's chocolate chip cookies

Lower-Fat Chocolate Chip Cookies

½ c. butter
½ c. white sugar
½ tsp. baking soda
2 ½ c. flour
1 t. vanilla
1 c. packed brown sugar
6 oz. choc. Chips (½  reg. bag)
2 eggs
¼ t. salt

Cream butter, sugars, and eggs. Then add the flour, baking soda, salt, and vanilla. Then stir in chocolate chips. The dough is quite stiff and fairly dry. Scoop or roll into balls. Place on ungreased cookie sheet. Bake at 375 degrees for approximately 10 minutes.

Yield: makes about 2 ½ dozen.

Cilantro chicken (corn) enchiladas

A friend have this recipe to me. Thanks Karla! I am not sure when re she got it.

Cilantro Chicken Enchiladas

INGREDIENTS

2	lbs boneless skinless chicken breast
2	c water
1	onion, diced
1	garlic clove, minced
2 to 3	springs cilantro
1 1/3	c chicken broth (from boiling chicken)
2 to 10	oz cans mild enchilada sauce
4	c grated Monterrey jack cheese
8	green onions, sliced
2	T chopped cilantro leaves
1/2	tsp salt
1/4	tsp pepper
	Tabasco sauce, to taste
10	corn tortillas

INSTRUCTIONS

1.	Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs.  Reduce heat and simmer until chicken is tender, about 10 minutes.  Remove chicken from broth and cool; shred meat; strain broth (I skip this step).  Add 1 1/3 c chicken broth to enchilada sauce,  set aside.
2.	For filling, combine chicken, 2 c cheese, green onions, and chopped cilantro leaves with salt, pepper, and tabasco sauce to taste.  Add 1 c enchilada sauce/broth mixture to moisten filling.
3.	To assemble warm tortillas on hot skillet or griddle until flexible, turning once (I skip this step too.. they seem flexible enough already).  Dip each corn tortilla in  enchilada sauce mixture until coated on each side and lay flat.  Fill with 2-3 Tbsp chicken filling and roll tortilla.  Place filled tortillas, seam side down, in lined 9 X 13 baking dish.  Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 c cheese.  Freeze, using foil and plastic wrap
4.	Serving Day:
5.	Thaw completely.  Bake at 350 degrees for 25-35 minutes, until sauce bubbles and cheese is melted.  Top with your choice of lettuce, tomato, sour cream, and sliced avocado

We typically do these without the cream, and we prefer green Chile sauce. Recipe from hubby's cousin but found at allrecipes.com as well.

Honey-Lime Chicken Enchiladas

INGREDIENTS

2	cooked chicken breast halves, shredded
1/3	cup honey
1/4	cup freshly squeezed lime juice
2	teaspoons chili powder
2	teaspoons minced garlic
1	(14 ounce) can green enchilada sauce
1/2	cup heavy whipping cream
12	corn tortillas
2	cups shredded queso asadero (white Mexican cheese)

INSTRUCTIONS

1.	Place shredded chicken in a bowl.
2.	Whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. Marinate chicken in refrigerator for at least 30 minutes.
3.	Preheat oven to 350 degrees F (175 degrees C).
4.	Mix enchilada sauce and cream together in a shallow bowl. Dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. Repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
5.	Spread 1/2 the chicken mixture over dipped-tortilla layer. Sprinkle 1/3 the queso asadero over chicken layer. Dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. Spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. Repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. Pour any remaining enchilada sauce mixture over tortillas. Sprinkle remaining 1/3 queso asadero over enchiladas.
6.	Bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

Nacho chicken bake

We started with the recipe below and adapted it to be more nacho style and serve it with chips. We added refried beans, corn, onion, olives, etc. Anything you like in your nachos! We did bite size precooked chunks but you could also shred or use beef or pork.

One Dish Queso Chicken Bake {Easy Dinner Recipe} – The Pinning Mama

INGREDIENTS

3 to 4	chicken breasts
1	can diced tomatoes
1	can corn, drained
1	can black beans, drained and rinsed
16	oz Velveeta

INSTRUCTIONS

1.	Place the chicken breast in a baking dish flat. Butterfly breasts if they are especially thick.
2.	Layer the corn, black beans, and RO*TEL on top of the chicken.
3.	Dice the queso cheese into 1/2 inch cubes and spread them evenly over the top of the dish.
4.	Cover the dish with foil and bake in a preheated oven at 375F for 45-55 minutes or until the chicken is done and the juices run clear. *if you want the cheese to be a little crispy remove the foil for the last 5 minutes of baking.
5.	Remove from oven then remove the chicken breasts from the pan and use a fork or whisk to work the extra cheese into the juices to form more queso sauce.
6.	Enjoy! Serve over rice, with chips, or with tortillas

Chicken pot pie

Pot Pie

INGREDIENTS

4	Tablespoons Butter
1/2	cup Finely Diced Onion
1/2	cup Finely Diced Carrot
1/2	cup Finely Diced Celery
3	cups Shredded Cooked Chicken Or Turkey
1/4	cup Flour
3	cups Low-sodium Chicken Broth, Plus More If Needed
1/4	teaspoon Turmeric
	Salt And Pepper, to taste
	Chopped Fresh Thyme To Taste
1/4	cup Half-and-half Or Cream
1	whole Unbaked Pie Crust
1	whole Egg
2	Tablespoons Water

INSTRUCTIONS

1.	Preheat the oven to 375 F.
2.	Melt the butter in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to turn translucent, about 3 minutes.
3.	Stir in the chicken or turkey and then sprinkle the flour over the top and stir it until it’s all combined with the turkey and vegetables. Cook for 1 minute, then pour in the chicken broth and stir it around and let it cook and thicken.
4.	Once it starts to thicken add the turmeric, salt, pepper, and thyme.
5.	Add the half-and-half or cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat.
6.	Pour the filling into a 2-quart baking dish. Roll out the pie crust on a floured surface and lay it over the top of the dish. Press the dough so that the edges stick to the outside of the pan. Use a knife to cut little vents here and there in the surface of the dough.
7.	Mix together the egg with 2 tablespoons water and brush it all over the surface of the crust. (You will have some egg wash left over.)
8.	Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To prevent the crust from getting too brown, you might want to cover it lightly with foil for the first 15 minutes of baking time.
9.	Serve!

This is a Martha Stewart find, though I have no idea if it originated there.

Raspberry Molten Chocolate Cupcakes

INGREDIENTS

1/2	cup granulated sugar
6	tablespoons unsalted butter room temperature
4	large eggs
1/2	cup all-purpose flour (spooned and leveled)
	Pinch of salt
11	ounces semisweet chocolate, melted (2 1/2 cups chopped)
18	raspberries (36 if they are small)
	Confectioners' sugar, for serving

INSTRUCTIONS

1.	Preheat oven to 400 degrees. Line 12 cup standard muffin tin cups with paper liners. In a large bowl with a mixer, beat butter and sugar on medium high until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. With mixer on low, beat in flour and salt. Beat in chocolate until just combined.
2.	Divide half the batter among cups, add two raspberries to each, and top with remaining batter. Bake until tops are just set and no longer shiny, 10 to 11 minutes, let cool in pan on a wire rack, 10 minutes. Remove from pans, dust with confectioners' sugar, and top with ice cream, if desired.

Greek Chicken

I prefer to cut the chicken into bite size pieces. Freezer friendly raw or cooked.

From The Pinning Mama.

Greek Chicken Bake

INGREDIENTS

3 to 4	Chicken Breasts
2	Roma Tomatoes
1	Can Artichoke Hearts, drained
2 to 3	Green Onions
1	Tbsp Cavendar's Greek Seasoning
3/4	Cup Feta Cheese
1/4	Cup Olive Oil

INSTRUCTIONS

1.	Dice the tomatoes, artichokes, and green onions.
2.	Combine the chopped veggies in a bowl with 1/2 cup feta, olive oil, and greek seasoning and mix well to combine the flavors.
3.	Lay your chicken breasts in a 9x13 baking dish sprayed with baking spray.
4.	Spread the veggie mixture over top of the chicken breasts evenly and sprinkle the remaining feta cheese over the top.
5.	Bake in a preheated oven at 350?F for 40-50 minutes or until the chicken is done and the juices run clear.
6.	Serve hot over rice or on top of pita bread.