Mexican Casserole

Ingredients:
2 cans refried beans
1 can corn
1 jar salsa
1 small jar sliced olives
2-3 tortillas (enough to cover previous layers)
2 cups cooked rice
shredded cheese

Layer 9"x13" pan in the following order:
refried beans, corn, salsa, olives, tortillas, cooked rice, & shredded cheese
Bake in oven at 350° for 20 mins or until cheese is melted & bubbly
Serve with tortilla chips if desired

Brown Butter Gnocchi with Spinach & Pine Nuts

I found this in Cooking Light. Serve with a salad for a complete meal.

Ingredients:
16 oz package gnocchi
2 Tbsps butter
2 Tbsps pine nuts
2 garlic cloves, minced
10 oz package fresh spinach, torn
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup shredded Parmesan cheese

Cook gnocchi according to package directions; drain
Heat butter in a large nonstick skillet over medium heat
Add pine nuts to pan; cook 3 mins or until butter & pine nuts are lightly browned, stirring constantly
Add garlic to pan; cook 1 min
Add gnocchi & spinach to pan; cook 1 min or until spinach wilts, stirring constantly
Stir in salt & pepper
Sprinkle with Parmesan cheese

Yield: 4 servings

Rice Noodles with Chicken & Bok Choy

I decided to try another take on the rice noodles with tofu & bok choy that I made a few months ago. This time I used cooked chicken instead of tofu & my husband & I liked the dish much better - the flavor was more intense.

Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
2 chicken breasts, cut into bite size pieces
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro*

Cook chicken breasts; set aside
Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add garlic; sauté 2 minutes
Add noodles, chicken & soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro*

*I don't add cilantro to this dish & it is still delicious

Quick Cook Peas, Prosciutto, & Fresh Herbs

Recipe found in my favorite pasta cookbook aptly titled, "Pasta" by Eric Treuille & Anna Del Conte

Ingredients:
2 cups tiny frozen peas, defrosted
6 Tbsps butter
4 oz prosciutto slices, cut into short, fine strips, about 1 inch long & 1/4 inch wide
1 lb dried pasta (medium to wide ribbons)
6 Tbsps freshly grated Parmesan cheese
2 Tbsp fine chopped basil
Salt & pepper
additional freshly grated Parmesan cheese to serve

Cook pasta in a large pot of boiling, salted water, until firm to the bite
While pasta is cooking, melt butter in a skillet
Add peas & prosciutto & cook, stirring constantly over medium heat until hot through, 2 mins
Add salt & pepper to taste
Drain pasta, reserving 1/2 cup pasta water
Add pasta with Parmesan cheese & basil, to the hot sauce
Toss well to coat, adding reserved water as needed
Serve immediately with additional Parmesan cheese

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