Chicken Tamale Casserole 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided 1/3 cup fat-free milk (I used 1%) 1/4 cup egg substitute (I used 1 egg) 1 teaspoon ground cumin 1/8 teaspoon ground red pepper 1 (14 3/4-ounce) can cream-style corn 1 (8.5-ounce) box corn muffin mix (such as Martha White) I used Jiffy 1 (4-ounce) can chopped green chiles, drained Cooking spray 1 (10-ounce) can red enchilada sauce (such as Old El Paso) 2 cups shredded cooked chicken breast 1/2 cup fat-free sour cream 1. Preheat oven to 400°. 2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9Âinch baking dish coated with cooking spray. 3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. (I poured about 3/4 of the enchilada sauce over the base, then I poured the remainder over the chicken after I added it.) Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream. Calories: 354 (36% from fat) Fat: 14.1g (sat 7.1g,mono 3.3g,poly 1.2g) Protein: 18.9g Carbohydrate:36.3g Fiber:2.5g Cholesterol:58mg Iron:1.7mg Sodium:620mg Calcium:179mg

This is something along the lines of your recipe, Patti! Thai Style Halibut with Coconut Curry Broth Ellie Krieger Ingredients 2 teaspoons vegetable oil 4 shallots, finely chopped (about 3/4 cup) 2 1/2 teaspoons red curry paste, or 2 teaspoons curry powder 2 cups low-sodium chicken broth 1/2 cup light coconut milk 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning 4 (6-ounce) pieces halibut fillet, skin removed Steamed spinach 1/2 cup coarsely chopped fresh cilantro leaves 2 scallions, green part only, thinly sliced 2 tablespoons fresh lime juice Freshly ground black pepper 2 cups cooked brown rice, for serving Directions Steam or microwave 5 cups of washed baby spinach for 2 minutes In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Hi LuckyGardnr! Glad to see you! Don't worry, we'll be here to start the daily thread. Here are a couple of recipes for pre-cooking chicken to have on hand anytime you want a quick meal. I've never done it, have any of you? It makes sense, to me. One is to slow-cook chicken thighs, and use in shredded meals like barbecued chicken on a bun, quesadilles, etc. The other is to poach chicken breasts and you can shred, slice or chunk the chicken to use in future recipes. SHREDDED CHICKEN MASTER RECIPE Place 4-1/2 to 5 pounds chicken thighs, skinned, in a 4- to 5-quart slow cooker. For bouquet garni, cut an 8-inch square from a double thickness of cheesecloth. Place 4 thyme sprigs, 4 parsley stems, 2 bay leaves, 2 cloves garlic, halved and 1/2 teaspoon whole black peppercorns in the center of the cheesecloth. Bring up corners of the cheesecloth and tie with string. Add bouquet garni to slow cooker. Pour 1, 32-ounce box chicken broth over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Remove bouquet garni and discard. Using a slotted spoon, transfer chicken to a large bowl. When chicken is cool enough to handle, remove meat from bones. Using two forks, shred meat. Add enough of the cooking juices to moisten meat. Strain and reserve cooking juices to use for chicken stock. Place 2-cup portions of chicken and chicken stock in separate airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Makes 6 cups. Ready for Anything Poached Chicken Liquid ingredients: Water works well, but fruit juices, clear soup, white wine or canned tomatoes add flavour during the cooking process. Or try chicken broth or orange, pineapple or apple juices. If you need a sauce, mix 1-4 tsp cornstarch with 1/4 cup water and at the end of the poaching process. Herbs and Spices: Use a combination of the following: lemon pepper, poultry seasoning, paprika, chili, ground coriander, thyme, basil, rosemary, tarragon, parsley, garlic or fresh grated ginger. Method: Sprinkle the chicken with seasonings. Heat a non-stick skillet over high heat and spray with cooking spray. Add chicken and brown 3-5 minutes per side. Add enough liquid to come *halfway up the sides* of the breasts and cover. Lower heat to medium-low and simmer for approximately 7 minutes for 2 breasts. Increase cooking time for larger quantities. Turn at least once. Quickly add the thickening agent, and whisk and cook until liquid thickens. The flavours in this dish are even better when the chicken is left in the liquid overnite in the frig. Serve with rice, potatoes or pasta.

Been making this recipe several years for Christmas Cranberry meatballs 2 pounds ground chuck 2 large eggs 1/3 cup dry breadcrumbs 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon thyme 1 (16-ounce) can cranberry sauce OR you can use the whole cranberry suce. 1 (12-ounce) jar chili sauce 1 Tablespoon brown sugar 2 tsp lemon juice Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch) balls.***I made 75 with smaller balls Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels. Stir together cranberry and chili sauces, sugar and lemon juice. in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink. **Because my meatballs were smaller, cooked in 10 minutes. ***The thyme, etc added an extra delightful taste to the meatballs