Green Chile Squares
===================
It can be made up to 24 hours ahead of time and served hot, cold, or at room temperature.

2 cups grated Monterey Jack cheese
2 cans green chiles
4 well beaten eggs
.

Preheat the oven to 350 degrees. Sprinkle the cheese and chiles in the
bottom of a 9X13 baking dish. Pour the eggs over the top. *** I mix everything together and pour into a square pyrex dish.
Bake for
30-40 minutes or until golden brown and firm. Cool to room temperature
and then cut into squares.

Preparation Time: 5 minutes

My favorite of all chocolate puddings!

Chocolate Pudding
The quick easy way!
1/2 cup of Bisquick
3/4 cup of granulated white sugar
1/3 cup of Cocoa
1 cup of water
2 cups of whole milk
Combine Bisquick, sugar and cocoa in large saucepan. Gradually stir in water and milk. Cook stirring
constantly with wire whisk, over medium high heat, until the mixture thickens and boils. Boil and stir
constantly for 1 minute. Spoon into serving dishes. Cover as pudding will get a light skin on it if you
donâÂÂt.
Serves 6

Honey Curried Chicken

This is just SOOOOOOOOO yummy!

2 pounds chicken thighs
1 cup honey
1 TBS curry powder
2 TBS brown mustard(Dijon works fine)

Mix honey, curry powder & mustard together & roll chicken pieces in it. Place in ovenproof baking dish & cook till chicken is done.

This makes FABULOUS gravy!

Pink vodka sauce

large can of crushed tomatoes or tomato puree
1 beef boullion cube
1 envelope of Good Seasons salad dressing mix (herb garlic or italian)
1/4 cup of vodka
Simmer together and then add heavy cream, half and half or Philadelphia cooking cream to taste. Serve over penne or ziti.

Sometimes I add sauteed red peppers and italian sausage to this but then it's no longer quick and easy.

This is tasty and cooks while you sleep. Takes only minutes to put together, too.

CR0CKP0T APPLE 0ATMEAL

2 apples, peeled, cored and sliced
1/3 c. brown sugar
1 tsp. cinnamon
2 c. oatmeal
4 c. water

Throw the sliced apples, brown sugar and cinnamon in the bottom of the crockpot. Pour oatmeal
over top and top with the water. Do NOT stir. Cook overnight for 8-9 hours on LO. Serves 4 but can be refrigerated and microwaved if there are leftovers.

Thai Chicken Quick

2 large onions, cut in quarters
2 lbs boneless chick thighs
3/4 cup salsa
1/4 cup peanut butter
3/4 cup canned evaporated milk

Sauté quartered onions until golden and separated, then remove from pan; reserve. Add chicken thighs to the pan and cook until browned. Add reserved onions back to pan along with the salsa, peanut butter and evaporated milk. Stir to mix well. Cook until sauce is blended and heated through, serve over rice.

We love Pasta Puttanesca. If I have some feta cheese, I add it and it makes a wonderful addition.

Spaghetti alla Puttanesca

1/4 cup olive oil
4 large garlic cloves, finely chopped
28-oz can whole tomatoes
1/2 cup kalamata olives, pitted and halved
3 anchovy fillets, chopped (I squeeze in some paste)
1 1/2 tbsp capers, rinsed and drained
1 tsp oregano
1/2 tsp crushed red pepper flakes
3/4 lb spaghetti
2 tbsp chopped parsley for garnish

Heat oil in large skillet over medium heat. Add garlic and saute until fragrant, 1 minute. Add tomatoes, olives, anchovies, capers, oregano and red pepper flakes.

Simmer over medium-low heat until thickened, breaking up tomatoes with wooden spoon, 15 minutes.

Meanwhile cook pasta, drain and add to sauce. Combine until coated. Serve topped with parsley.

I first had Million Dollar Pie many, many years ago. Loved it that first time and still love it.

Million Dollar Pie

2 graham cracker crusts
1 9-oz carton Cool Whip
1 can sweetened condensed milk
1 15-oz can crushed pineapple, drained
1/2 cup coconut
1/2 cup chopped pecans
3 T lemon juice

Mix together condensed milk, pineapple, coconut, pecans, and Cool Whip. Add lemon juice and toss. Pour filling into two graham cracker crusts. Chill thoroughly before serving.

this is the pretzel and strawberry salad we make every year at Christmas. It is sooo good.

Pretzel Salad
2c. pretzels coarsely crushed
3/4 cup melted oleo
3tbs sugar
1(8oz)pkg cream cheese
1c sugar
1(8oz) ctn cool whip
1large pkg strawberry jello
2(10oz) pkg frozen strawberries or raspberries

Mix together first 3 ingredients. Spread into 9x13 inch dish. Bake at 400 for 8 minutes. Cool. Beat together cheese and sugar. Stir in cool whip. Spread on cooled pretzel crust. Dissolve jello in boiling water(2 cups). Stir in strawberries and let set for 10 mins. Pour on top of cheese mixture. Refrigerate until firm.

for schoolhouse my chicken pot pie recipe(created by trial and error!)

Chicken Pot Pie myway.

2full boneless skinless chicken breasts raw cut into small chunks
2carrots chopped (or handful of baby carrots)
Fresh mushrooms-large handful
2celery stalks chopped
1clump of fresh broccoli cut into small pieces
Marjoram
Italian spices
Tony ChachereâÂÂs Cajun seasoning(or your choice)
Tony ChachereâÂÂs Cajun seasoning with spices(optional)
1can chicken broth
1can water
3/4cup of frozen peas
3/4cup frozen white corn
1can cream of potato soup
1can cream of chicken soup
Cornstarch
3 sets of premade frozen pie crusts deep dish

Put first 11 ingredients in a pot and boil slowly for about 10 minutes to cook chicken and veggies. Then add the peas and corn and the soups continue heating. If mixture is runny mix 2 Tbs of cornstarch with a little water stir well and add to the pot to thicken. Divide the mixture between the 3 pie crusts and cover with the top crust and poke holes in tops to vent and crimp edges. (If freezing wrap with foil and place in freezer) Bake at 350 for 45to 50 minutes. Cover the edges of pies with foil till the last 10 to 15 minutes so they do not burn.
Pies can be prepared and frozen before cooking then thawed and cooked.

(I like my filling thick so I always use the cornstarch)

Quick and Easy Meatball Soup

24 frozen, fully-cooked meatballs
2 cans navy beans, undrained
1 can diced tomatoes, undrained
1 can beef broth
1 large onion, chopped
2 cloves garlic, pressed
2 carrots, sliced
2 zucchini, sliced
1 tsp. salt
1/2 tsp. pepper
1 tsp. fresh cilantro, chopped (optional)
Combine frozen meatballs, beans, tomatoes, beef broth, onion, carrots and garlic in soup pot. Cook 15 minutes over medium-low heat.

Add zucchini, salt and pepper. Cook 15 minutes more or until vegetables are tender and meatballs are hot.

During last 5 minutes, add 1 tsp. fresh cilantro.

from diabetes self management magazine

Colorful vegetable casserole

Preparation time: 15 minutes
Baking time: 1 hour

Vegetable cooking spray
1 package (16 ounces) frozen Italian-mix vegetables
1 large green pepper, cut into strips
1 pound baby carrots, halved
1 medium zucchini, unpeeled, cut into 1/2-inch slices
4 medium tomatoes, quartered
1 cup celery, sliced
2 tablespoons butter or margarine
1 1/2 cups chopped onion
2 large cloves garlic, minced
2 teaspoons instant reduced-sodium chicken broth granules
2 tablespoons cooking wine
1/2 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 325ðF. Spray a 3-quart casserole or Dutch oven with cooking spray. Spread frozen vegetables in an even layer in the casserole. Follow with layers of green pepper strips, baby carrots, zucchini slices, tomato pieces, and celery. Melt margarine in skillet. Add onion and garlic, sautéing until tender. Stir in broth granules, wine, salt, and pepper. Pour skillet mixture over vegetables. Cover casserole and bake for approximately 1 hour until vegetables are crisp-tender.

Yield: 10 to 12 servings
Serving size: 1 cup

SAVORY BREADSTICKS

3/4 cup butter or margarine
1/2 tablespoon instant beef bouillon granules
1 tablespoon dried parsley
1/8 teaspoon marjoram
2 packages (4 ý oz) prepared bread sticks
2 tablespoons Parmesan cheese, grated

Melt butter on a baking sheet; blend bouillon and herbs. Roll bread sticks in butter mixture; sprinkle w/cheese. Bake in preheated 300 degrees F. oven for 10 minutes. Store in airtight container.

Crockpot Bananas Foster

4 Tbsp. butter (no substitutes)
1/2 c. brown sugar, packed
1 tsp. cinnamon
6 bananas, peeled and sliced
1/4 c. rum

Place butter and brown sugar in 3-1/2 or 4 quart crockpot, cover and turn on LOW. Let butter melt for 10-20 minutes, then stir to combine. Add cinnamon, bananas and rum; turn gently through the brown sugar syrup. Cover and cook on LOW for about 1 hour until bananas are glazed and softened. Spoon sauce over pound cake and top with rum-flavored whipped cream. Or serve over ice cream. Serves 6.

Making these this weekend and spoon up and put in frito scoops.

Margarita bites
2 cups boiling water
2 (3 ounce) packages margarita Jell-O gelatin
1/2 cup tequila or 1/2 cup cold water
1 lime, juice and zest of
2 cups thawed whipped topping
Directions:
1 Add boiling water to gelatin mixes in large bowl; stir with whisk 2 minutes until completely dissolved.
2 Stir in tequila and 2 tablespoons lime juice.
3 Add whipped topping and 1 teaspoons lime zest; stir until whipped topping is completely melted and mixture is well blended.
4 Pour into 8-inch square pan.
5 Refrigerate 3 hours or until firm.
6 Cut into 36 pieces to serve.

This just takes about 1/2 an hour to make.

CREAMY TARRAGON CHICKEN

4 boneless, skinless chicken breast halves
Salt and pepper to taste
3 Tbsp. flour
2 Tbsp. olive oil
1 Tbsp. onion, finely chopped ( or 2 garlic cloves, minced)
ü c. white wine
1 Tbsp. fresh tarragon, chopped
ü c. chicken broth
3 Tbsp. butter
ü c. heavy cream

Season chicken with salt and pepper; dredge in flour. Set aside chicken and remaining flour. In a large saute pan, heat olive oil over medium high heat. Brown the chicken 2-3 minutes per side until golden brown. Set aside and keep warm.

Add onion to pan and cook one minute (you will need to add more oil). Pour wine in pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits in the pan. Reduce heat to med. Low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cream to pan and heat through. Spoon sauce over chicken and serve.
NOTES: I used two chicken breasts and doubled the sauce but it still doesnâÂÂt make a lot.

Thank you again, Patti, for the Chicken Tarragon recipe. And I LOVE the Crockpot Apple Oatmeal recipe. So delicious and healthy too. I raved about it at my women's group this morning, so now they all want the recipe too!

5 Minute Ice Cream

1 10-ounce package frozen sliced strawberries
1/2 cup sugar
2/3 cup heavy cream
Combine the frozen strawberries and sugar in a food processor or blender (if using a blender add halt the cream to the blender first and the put in the frozen berries while the blender is running, then add the remaining cream and the ý cup sugar). Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Georgysmom is off this week, but I bet she'd share this recipe.

HOT FRUIT SALAD (Georgysmom@KT)

2 large cans pineapple chunks, drained
2 large cans peach slices, drained
2 Cups fresh cranberries
1/2 C brown sugar
2 T. Instant tapioca granules

Mix together in 9 x 13 and bake 350 about 20 minutes. Just till heated through and cranberries begin to pop. Great with ham or turkey, Can reheat in micro.

This recipe was posted here probably 2-3 years ago, and unfortunately I didn't keep the name of the poster. I have made it numerous times, and passed it on to a friend.

LITTLE CHICKEN

4 chicken breasts, cut into bite size pieces

ý cup flour
ý cup milk
1 egg
Seasoned salt if you want it
Mix all together.

Add chicken pieces. You can cook immediately or refrigerate for a few hours. I prefer to mix in the morning and then cook for dinner.

Put oil or Crisco in skillet about an inch deep. Heat oil on high, then cut down a little. Drop chicken pieces in, keeping a single layer. Cook on both sides until golden brown.

* Yesterday I put the chicken out to thaw and when I started to fix it, I had thawed 2 rotisserie chicken breasts, so I just cut them into "hunks" and went ahead, and they browned up fine, and quickly. I have enough for tonight too.

Sue

This is super quick to put together and is creamy and delicious! Only took me about 7-8 minutes to gather ingredients and put together.

BLT SALAD W/AVOCADO DRESSING (Ravencajun)

Dressing:

1 large avocado peeled, mashed
1/2 c. sour cream
1/4 c. milk
1/4 c. mayonnaise
1 Tbsp. lemon juice
1/8 tsp. garlic salt, up to 1/4 tsp. (I used 1/4)
2-3 drops hot sauce

Salad

2 c. lettuce, shredded or torn (up to 6 cups)
2 med. tomatoes, cut in wedges
12 oz. bacon, crispy cooked and crumbled
1 c. croutons, if desired

In a small bowl, combine all dressing ingredients and beat until smooth. Cover and refrigerate several hours to blend flavors. At serving time, arrange salad ingredients on individual plates or toss in a large bowl. Serve with dressing.

Basic Croutons

Heat oven to 325-350 F.
Cut 6 slices of bread into 3/4 in. squares
Toss bread in a bowl with 1/4 cup melted butter
Place on baking sheet & season with salt & pepper
Bake in oven until golden brown.

Magic Marshmallows Crescent Puffs

1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
16 large marshmallows
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls, separated into 16 pieces
1/4 cup margarine, melted

Directions:

Preheat oven to 375ðF.

Combine sugar, flour and ground cinnamon.

Dip marshmallow in to melted margarine.

Roll in sugar-cinnamon mixture.

Wrap a crescent triangle around marshmallow, completely covering it.

Squeeze edges of dough tightly to seal.

Dip in margarine and place in muffin tin.

Repeat for all marshmallows and crescent triangles.

Place muffin pans on aluminum foil.

Bake at 375ðF for 10-15 minutes or until golden brown.
Immediately remove from muffin tins and drizzle with a powdered sugar glaze and nuts if desired.

I just found this recipe for Bubble up Enchiladas online and it is on my to do list.
Bubble Up Enchilada
has great pictures.
Bubble Up Enchilada
Source: ATTY2DE

Ingredients
1 pound ground turkey or lean beef
1 (10 ounce) can enchilada sauce
1 (8 ounce) can tomato sauce
1 can reduced fat refrigerator biscuits
1 ü cups shredded low fat Mexican Cheese

Instructions
Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then you just dump it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

You can make this into 6 or 8 servings.

Serves 8 = 5 Points Plus+
Serves 6 = 7 Points Plus+

I would use ground beef and add some taco seasoning to the meat and also I would add a can of drained sliced black olives.