Mexican Chicken Wrap

1 pound boneless, skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup Ranch Dressing
1/2 cup Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup salsa
1/4 cup Sour Cream
Directions

Heat grill to medium heat
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Orzo Salad With Spicy Buttermilk Dressing

• 1 cup uncooked orzo
• 1 cup frozen whole-kernel corn, thawed and drained
• 12 cherry tomatoes, quartered
• 3 green onions, sliced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup low-fat buttermilk
• 3 tablespoons chopped fresh cilantro, divided
• 3 tablespoons fresh lime juice
• 2 tablespoons light sour cream
• 2 tablespoons canola mayonnaise
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground red pepper
• 2 garlic cloves, crushed
• 1 peeled avocado, cut into 8 wedges
• 1 tablespoon chopped fresh parsley

Preparation:

• 1. Cook orzo according to package directions, omitting salt and fat. Drain and rinse; drain well. Place orzo, corn, and next 3 ingredients (through beans) in a large bowl; toss.
• 2. Combine buttermilk, 2 tablespoons cilantro, and next 8 ingredients (through garlic) in a small bowl, stirring well with a whisk. Drizzle over orzo mixture; toss. Top with avocado; garnish with remaining cilantro and parsley.

Chocolate Chip Cookie Pie (Nestle)

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed. Serve with ice cream or whipped cream.

Pasta Primavera

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Potato, Ham and Cheese Breakfast Casserole

2 1/2 lb. Yukon gold potatoes, unpeeled

1 Tbs. unsalted butter

1 C chopped onion

1/2 C. chopped sun-dried tomatoes

12 oz. ham, finely chopped (2 cups)

8 oz. fontina,, Gruyere or Swiss cheese, shredded (2 cups)

2 Tbs. all-purpose flour

8 eggs

3 C. milk

1 tsp. coarse salt

1/8 tsp. pepper

1/4 C. grated Parmesan cheese

Place potatoes in large pot with enough cold water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low;simmer 15-20 minutes or until potatoes are tender when pierced with fork. Drain; cool completely.

Melt butter in medium skillet over medium heat. Cook onion 5 minutes or until golden brown and softened, stirring occasionally.

Heat oven to 350 degrees. Spray 13x9-inch glass or ceramic baking dish with cooking spray. With paring knife, remove skin from potatoes. (if preferred, can leave on) Slice potatoes 1/4 inch thick.

Layer half of the potatoes in baking dish; top with half each of the sun-dried tomatoes, onion and ham. Toss cheese with flour; sprinkle half over potatoes. Repeat with remaining potatoes, sun-dried tomatoes, onion, ham and cheese mixture.

Whisk eggs in large bowl until blended; gradually whisk in milk, salt and pepper. Pour over potatoes; sprinkle with Parmesan cheese. (Casserole can be made to this point 4 hours ahead or overnight. Add 5-10 minutes before serving.)

Bake 50-55 minutes or until browned and bubbly and knife inserted in center comes out moist but clean. (Center will set as casserole cools.) Let stand 10 minutes before serving.

Slow Cooker Pork Tacos

3 lbs pork shoulder (or any pork loin that is well marbled with fat)

1 large onion, chopped

1 7 oz. can chili verde

1 7 oz. can chipotle peppers in adobe sauce, chopped up

1 tsp. oregano

3 cloves garlic, minced

3 Tbs. lime juice

Salt and Pepper

Corn/flour Tortillas

Cilantro

Chopped tomatoes

Put pork in crock-pot, salt and pepper. Add chili verde, peppers, cloves, oregano, half of the onion and lime juice. Cook on high for 5 hours or low for 8-10. Meanwhile, in a bowl add rest of chopped onion and some chopped up cilantro, cover and put in fridge. Take pork out with one hour left of cooking time, shred, and add it back to the pot along with a handful of chopped cilantro.

If using corn tortillas, warm them up in a saute pan on both sides. Top tacos with onion/cilantro mix and tomatoes and enjoy.

Stuffed Shells Florentine

1 lg. jar spaghetti sauce or homemade sauce (See my lasagna)
1 pkg. jumbo stuffing pasta shells
1 1/2 lbs. cottage cheese or Ricotta (I used cottage cheese)
1 c. grated Parmesan cheese
2 eggs, slightly beaten
1 tsp. dried parsley
1/2 tsp. italian seasoning
1/2 tsp. fresh ground pepper
1/2 tsp. salt
1 pkg. frozen spinach, cooked
1 lb. shredded Mozzarella cheese

Cook shells according to package directions, but a few minutes less, so that the shells will be slightly firm. Drain. (Be sure not to overcook shells. This can be done up to two hours ahead. Just put on a cookie sheet.)

Combine cottage cheese, Parmesan and half of the Mozzarella, eggs, parsley, italian season, spinach and salt and pepper. Mix well. Pour 1/2 of sauce into bottom of 9x13 pan. Stuff one shell at a time with mixture. Arrange stuffed shells on top of sauce, seam side down. Pour remaining sauce over top. Sprinkle 1/2 Mozzarella over the top. Cover with foil.

Bake at 375°F for 30 minutes. Remove foil, turn oven to broil and broil till cheese browns.