Baked Chicken And Spinach Flautas From Healthy. Delicious.

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb boneless skinless chicken thighs (about 4)
• 16 ounces beer
• 2 cups water
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 jalapeno pepper, minced
• 3 cups baby spinach, chopped
• 5 burrito-size flour tortillas (9 inches)
• 6 ounces velveeta cheese or 6 ounces melting cheese, shredded
• 1 tablespoon olive oil or 1 tablespoon cooking spray
• salsa, for serving

Recipe

• 1 preheat the oven to 450*f.
• 2 put the chicken thighs in a deep sided saute pan and cover with the beer and water. bring to a boil, then reduce heat and simmer for 10 minutes. remove the chicken from the liquid and shred it. mix together the chicken and seasonings.
• 3 pour out all but 1/4 cup of the cooking liquid. add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
• 4 cut the tortillas in half. spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. repeat with the spinach and cheese. roll the tortilla up, starting with the straight edge. place seam-side down on an oiled baking sheet. repeat with remaining tortillas.
• 5 brush the flautas with olive oil or spray with cooking spray. bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. serve with salsa.

Abc Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 18
• 3 eggs
• 3/4 cup vegetable oil
• 1/2 cup applesauce
• 1/4 cup honey
• 1 (18 1/4 ounce) package yellow cake mix
• 1 1/2 cups wheat bran
• 2 teaspoons ground cinnamon

Recipe

• 1 in a mixing bowl, beat eggs, oil, applesauce and honey.
• 2 combine the dry cake mix, bran and cinnamon; add to egg mixture.
• 3 mix just until blended.
• 4 fill greased or paper-lined muffin cups two-thirds full.
• 5 bake at 350 for 20-25 minutes or until muffins test done.
• 6 yield: 1-1/2 dozen.

Banana Bread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup mashed ripe banana
• 1 1/4 cups flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 350.
• 2 mix butter, sugar and eggs.
• 3 in a separate bowl, mix flour, baking soda and salt. mix with egg mixture.
• 4 add in mashed bananas.
• 5 pour into muffin tins.
• 6 bake for 20-25 minutes.
• 7 for a loaf, spray loaf pan with cooking spray, bake 45 minute, cover and cook another 15 minutes.

Baked Chicken And Rice With Three Soups

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 chicken breasts, with ribs and skin
• 1 (10 ounce) can campbell's condensed cream of mushroom & garlic soup
• 1 (10 ounce) can campbell's cream of chicken soup, with herb
• 1 (10 ounce) can campbell's cream of celery soup
• 3/4 cup uncle ben's converted brand rice
• 10 ounces empty soup can filled with water
• 2 tablespoons butter, divided into 8 pieces
• salt
• pepper
• garlic powder
• dried thyme
• paprika

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
• 3 place the chicken breasts on top of the rice.
• 4 sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, thyme and paprika to taste.
• 5 place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
• 6 bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
• 7 serve immediately.
• 8 this dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. i just make it this way so no one fights over the chicken breasts which they always seem to do if i do it the other way.

Bean And Pasta Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 cup small shell pasta, uncooked
• 2 celery ribs, thinly sliced
• 2 medium carrots, thinly sliced
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 2 cups water
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 1/4 reduced-sodium chicken broth or 1 1/4 vegetable broth
• 1 teaspoon dried basil
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (15 ounce) can kidney beans or 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 cups shredded fresh spinach
• 1/4 cup shredded parmesan cheese

Recipe

• 1 cook pasta according to directions on package.
• 2 in a large non-stick pan, saute the celery, carrots, onion and garlic in oil. stir in the water, tomatoes, broth, and seasonings. bring to a boil. reduce heat, cover and simmer for 10 minutes or until the carrots are done.
• 3 drain the pasta and stir into the vegetable mixture. stir in the spinach and cook until wilted. sprinkle with parmesan cheese and serve.

Bistro Potatoes

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 lbs small red potatoes
• 1 cup ranch dressing
• 2 tablespoons melted butter
• 1 teaspoon hungarian paprika
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/3 cup parmesan cheese, grated

Recipe

• 1 place potatoes in a pot, cover with water and boil until fork tender, about 20 minutes; cool, then cut into fourths.
• 2 heat oven to 400°.
• 3 combine ranch dressing and melted butter in a bowl.
• 4 combine the paprika, pepper and salt; mix half of the spice mixture into the dressing mixture and then combine that mix with the potatoes.
• 5 pour potato mixture into a greased, 9x13-inch casserole dish, or a pan large enough so that potatoes form a single layer; sprinkle the parmesan cheese evenly over the top and sprinkle the remaining spice mixture over that.
• 6 bake on middle rach of oven for 20 minutes, or until golden brown.

Bite-size Sour Cream Pound Cake Cupcakes

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 1/2 cup butter, softened
• 0.5 (8 ounce) package cream cheese, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream

Recipe

• 1 1. preheat oven to 350. beat butter and cream cheese at medium speed with an electric mixer until creamy. beat in sugar until light and fluffy. add eggs, 1 a a time, beating until blended after each addition. stir in vanilla.
• 2 2. combine flour and next 3 ingredients. gradually add to butter mixture alternately with sour cream, beating until blended. spoon batter by rounded tablespoons into lightly greased miniature muffin pans.
• 3 3. bake at 350 for 13 to 15 minutes or until a wooden pick inserted in centers racks 5 minutes. remove from pans to wire racks, and cool completely (about 30 minutes). spread cupcakes with desired buttercream, or dip in glaze.
• 4 note: to prepare regula-sizedcupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two thirds full. bake at 350 for 22 to 24 minutes or until a wooden pick comes out clean. makes 2 dozen.