Cheese Enchilada Casserole

Modified recipe found in my cookbook The Best of Cooking Light Everyday Favorites. Serve with Spanish rice for a complete meal.

Ingredients:
1 cup shredded extra-sharp cheddar cheese
1 can (14.5 oz) diced tomatoes
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 tsps chili powder
2 garlic cloves, minced
1 can (2.25 oz) sliced olives
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce
1/4 cup shredded Monterey Jack cheese

Preheat oven to 375°
Combine first 6 ingredients in a medium bowl
Arrange 3 tortillas in a 1 1/2 quart baking dish coated in cooking spray
Spread half of cheese mixture over tortillas
Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese
Bake at 375° for 20 minutes or until cheese melts

Chicken with Peanut Sauce

This is a very quick & easy weeknight dinner. It isn't spicy but still is delicious (and the leftovers are great - if there is any).

Ingredients:
1/2 cup peanut butter
1/2 cup water
2 Tbsp soy sauce (I use low sodium to make it healthier)
1 Tbsp brown sugar
2 Tbsp. peanut or vegetable oil (I use peanut oil)
2 whole chicken breasts, skinned, boned & cut into bite-size pieces
2 or 3 cloves garlic, minced
ground black pepper to season
3 to 4 cups sliced broccoli or spinach (I use spinach)

Serve with rice made with a rice cooker

In a small bowl, blend/mix peanut butter, water, soy sauce and sugar; set aside
In a wok or large skillet, heat oil over high heat
Add garlic and pepper; stir-fry 30 seconds
Add chicken, stir-fry until firm and white, about 5 mins
Add broccoli or spinach, stir-fry until bright green, about 3 mins
Stir in peanut butter mixture
Cook, stirring constantly until sauce is smooth, about 3 mins

Serves 4

Peanut Butter Munchies

Ingredients:
Cookie:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter (smooth)
1 egg
1 Tbsp milk
1 tsp vanilla

Filling:
3/4 cup sifted powdered sugar
1/2 cup peanut butter (smooth)

2 Tbsps granulated sugar

Preheat oven to 350º
In a medium bowl stir together flour, cocoa powder, & baking soda; set aside
In a large bowl beat together butter, 1/2 cup granulated sugar, brown sugar, & 1/4 cup peanut butter; add egg, milk, & vanilla & beat well
Beat in as much of the flour mixture as you can; stir in the remaining flour mixture
Form the chocolate dough into 32 balls about 1 1/4" in diameter; set aside
For the filling, combine powdered sugar & 1/2 cup peanut butter until smooth
Shape mixture into 32 (3/4") balls
On a work surface, slightly flatten a chocolate ball; top with a peanut butter ball
For each cookie, shape the chocolate dough over the peanut butter filling, completely covering the filling
Roll dough into a ball
Place balls 2" apart on an ungreased cookie sheet
Lightly flatten with the bottom of a glass dipped in the 2 Tbsps granulated sugar
Bake cookies in preheated oven for 8 mins or until just set & surface slightly cracks
Let stand 1 min
Transfer to wire racks; cool

Pasta with Five Fresh Herbs

This is a great pasta & even better if you have your own herb garden so you don't have to buy all the packets from the store. This is the reason why I wish I had a herb garden.

Ingredients:
1 lb uncooked penne rigate
4 tsps extra virgin olive oil, divided
1/4 cup chopped fresh basil
1/2 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 pints fresh cherry tomatoes
1 garlic clove, minced
1 Tbsp chopped fresh chives
1/2 tsp chopped fresh thyme
1/2 cup fat-free, less-sodium chicken broth
2 Tbsps chopped fresh parsley
1/2 cup (about 3 oz) goat cheese, crumbled

Cook pasta according to package directions, omitting salt and fat; drain
Place in a large bowl
Add 2 teaspoons olive oil, basil, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper to hot pasta, & toss well to combine
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat
Add tomatoes & garlic; sauté 2 minutes
Add chives & thyme; sauté 1 additional minute or until tomatoes are slightly charred & skins are just beginning to burst
Add broth; bring to a boil
Cook over high heat 1 minute
Add tomato mixture & parsley to pasta; toss gently to combine
Sprinkle with cheese; serve immediately

Quick & Easy Chicken Vegetable Paella

I found this recipe in a magazine at work. It's a great weeknight dinner & if there's only 2 of you, there are lots of leftovers (perfect for lunch the next day).

Ingredients:
2 Tbsps olive oil
3 (6 oz) boneless, skinless chicken breast, cut into 1" strips
2 gloves garlic, chopped
1 tsp turmeric
1 red bell pepper, large dice
1 (8 oz) package frozen pearl onions
1 1/2 cups converted white rice
1 (10 3/4 oz) can 25% less sodium Campbell's condensed tomato soup
2 cups water
2 Tbsps lemon juice, fresh
1/2 tsp cracked black pepper
1 (5 oz) package frozen green peas, thawed

Heat large skillet over medium heat & add oil, coating bottom of skillet
Add chicken & cook until slightly browned
Add garlic & turmeric; cook 1 min
Add bell pepper & pearl onions; cook & stir for 2 mins
Combine, in a separate bowl, soup, water, lemon juice, & black pepper; mix well
Add rice to skillet, mixing well
Add soup & stir to incorporate
Cover & reduce heat to low; cook 22 mins
Remove from heat & let stand, covered for 10 mins
Stir in green peas & serve