Chicken Fiesta Burritos

Cut up 3 large chicken breasts into chunks and place in a skillet with 1 TBSP olive or vegetable oil.

Season with seasoning salt and pepper. Cook until the chicken is all white.

Add one jar (16 oz.) of Pace mild salsa with cilantro (or any other variety you like).

Add one can of drained corn and one can of drained black beans.

Heat through. Serve in tortillas with cheese and sour cream (optional).

Simple, quick, and yummy! Can you really go wrong with Mexican food?

Mexican Chicken Butternut Squash Soup

I made this soup today for lunch and it was SOOO good - great Fall dinner!

1 TBSP Olive Oil
2 cups cubed peeled butternut squash (I buy it all ready at Costco) – you could add more if you like it
2 pint size jars of mild salsa (I use my homemade salsa but you could use any brand that you like – (if it is extra chunky salsa you might want to add an extra can of chicken or vegetable broth)
1 cup peeled thinly sliced celery (I used 3 stalks)
1 7 ounce can of chopped mild green chilies (you can omit this or up the heat for a spicier soup)
2 TBSP sugar (you can omit this if you want)
2 tsp black pepper (I don’t really measure – just sprinkle it in – same for all of the spices)
2 tsp red chile powder
1 teaspoon dried oregano
1 tsp. yellow cumin powder
1 can white beans
1 can corn
1 can chicken broth
2-3 cups of leftover rotisserie chicken or 2-3 cooked chicken breasts boiled and shredded

In large soup pot, drizzle olive oil and add all other ingredients. Bring to a boil and reduce to a simmer for 1 hour. Serve with a large dollop of sour cream and crunched up organic corn chips. So yummy!

Makes 6 main-course servings.

Buttermilk Harvest Waffles

2 cups flour (I used a non-bleached all-purpose high-fiber)
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. nutmeg
1 tsp. cinnamon
2 large eggs
1/4 cup olive oil (or other oil of your choice)
2 cups plain low-fat yogurt (or 2 cups buttermilk)
1/4 cup agave nectar or honey or 5 tbsp. sugar (I used agave nectar)
3/4 cup pumpkin, applesauce, or mashed over-ripe bananas

Mix all wet ingredients together in a mixer until smooth. Add combined dry ingredients until blended well. I added a small amount of water to the mix as the flour I used was a little extra dense and also I used yogurt in place of the liquid buttermilk.

Spray the waffle iron and add batter per your waffle maker instructions. Cook and serve with real maple syrup and butter. My girls like powdered sugar on theirs. It would also be great with an apple-pie filling topping. I used applesauce when I made them but I think pumpkin would be really good too. Next time!

Honey Wheat Pancakes

I came across this recipe by chance when I googled homemade healthy pancakes and it was a video recipe production by Paula Dean and her son - so cute - I love her voice! Anyway, my youngest daughter and I made them and they were a huge hit - even my teenage son and his girlfriend loved them and we had a delicious "breakfast for dinner" last night... hope you enjoy them too!

Paula Dean's Honey Wheat Pancakes

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. baking soda
2 cups buttermilk
2 eggs
1/2 stick melted butter
1 TBSP honey

Mix dry ingredients together and then add to mixed wet ingredients with a wire wisk - do not over beat - the batter will have some lumps but don't worry they cook up beautifully.

I do not keep buttermilk on hand but here are 2 simple ways to substitute for it if you need it in a recipe:

1. 1 cup milk (I use skim rBST free) + 1 TBSP white vinegar - STIR
2. Plain yogurt substitutes cup for cup

We ate ours with butter and a drizzle of the organic blue agave nectar (from Costco) - delish!

Tamara Kopp

No-Flour Peanut Butter Chocolate Chip Cookies

Ingredients:
1 cup of Adam's Crunchy Peanut Butter
2 large eggs
1 cup of chocolate chips
1 cup of sugar

Servings: Approximately 22 Cookies

Instructions:
Preheat your oven to 350*.

Mix ingredients completely. Using a cookie scoop (I think mine is approx. 1 1/2 in. round), scoop out cookie "dough" and place approximately 2 inches apart on the cookie sheet. Bake @ 350* for 14 minutes, watching closely. If it looks like they need another 2 minutes, then that is the time to take them out of the oven. If they look like they need about 3-4 minutes, cook 1 more minute then remove from oven. Cool on the cookie sheet for 3 minutes, then remove (be gentle)using a spatula and let cool on cookie racks. Let them cool completely. Although, they are great for dunking in milk especially if slightly warm and the chocolate chips are somewhat gooey. Store in a container. Enjoy!
(I use a silpat so the cookies bake very nicely)

Raspberry-Hazelnut (Walnut) Scones

Oh my!!!
I so wish I could eat these-
**gluten filled**
yummy scones!

You can even make and shape them the day before.
Then when you're ready for a warm scone straight from the oven,
you just pop them in.

2 1/4 c. flour
1/3 c. sugar
1 T. baking powder
1/2 tsp salt
3/4 c. chilled butter
3/4 c. plus 2 T whipping cream
3/4 cup hazelnuts, toasted and chopped
*** I use walnuts***
4 T. raspberry preserves

Combine first 4 ingredients in food processor and blend. Add chunks of cold butter and pulse until it resembles corn meal. (I'm sure you can do that with a fork or pastry cutter too.) Add 3/4 c. cream. Blend just until dough comes together. Turn onto lightly floured surface. Sprinkle with 1/2 c. nuts. Gently knead 4/5 times to mix in nuts.

Divide dough into 4 equal pieces. Shape into ball. Press out to 6 inch round (1/4 inch thick). Spread preserves over 2 rounds leaving 1/2 inch plain border. Place 1 plain round on top; seal edges. (If not baking right away, wrap in plastic wrap and store in fridge)

Preheat oven to 400. Butter baking sheet. Brush each round with 1 T cream. Sprinkle with 1/4 cup nuts pressing in to adhere. Cut each round into 6 wedges. Place 1 inch apart on baking sheet. Bake until puffed and deep golden about 16 minutes. Serve warm or at room temperature.

chip chocolate cookies

My mom makes these with white chocolate chips and they turn out like backwards chocolate chip cookies, a fun twist, and they are SO YUMMY!!!

Ingredients:

• 1/4 cup shortening
• 1/4 cup butter
• 1 cup sugar
• 1 egg
• 3/4 cup buttermilk or sour milk
• 1 teaspoon vanilla
• 2 cups flour, sifted before measuring
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cocoa, unsweetened
• 1 cup chopped walnuts, optional
• butterscotch, white chocolate, or chocolate chips, optional

Preparation:

Cream shortening, butter and sugar; beat in egg. Stir in buttermilk and vanilla. Into another bowl, sift together the flour, baking soda, salt, and cocoa. Stir into the first batter. Stir in walnuts and/or chips if using. Chill for an hour; drop by teaspoonfuls onto lightly greased baking sheets about 2 inches apart. Bake at 350° for 8 to 12 minutes, or until no imprint remains when lightly touched with finger. Makes about 3 to 4 dozen chocolate cookies, depending on additions.