Three Cheese Stuffed Shells

12 dried jumbo pasta shells
1 beaten egg
1 12-ounce container cottage cheese, drained
1/2 cup shredded mozzarella cheese
1/4 cup Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano
1 14 ounce can Italian-style stewed tomatoes, cut up
1 8-ounce can tomato sauce
Snipped fresh parsley

Cook pasta according to package directions. Drain well. Cool shells in a single layer on a piece of greased foil.

For filling, stir together egg, cottage cheese, mozzarella, Parmesan, 2 tablespoons parsley, and oregano. Spoon scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish.

Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, uncovered, in a 350 degree oven for 15 minutes. Uncover and bake 10-15 minutes more till heated through. Sprinkle with additional snipped parsley. Serves 4.

Burrito Pie

1 tsp. oil
1/2 cup red onion
1/2 cup green bell pepper
1/2 cup red bell pepper
3 cloves garlic, minced
1/2 tsp. chili powder
juice of 1/2 lime
1/8 cup cilantro, chopped, or 1/2 tsp. dried cilantro
1 (15 oz.) can black beans
1 (15 oz.) can great northern beans
salt and hot sauce (optional) to taste
1/2 tsp. dried oregano
burrito sized tortillas (or whatever size fits your springform pan)
monterey jack or cheddar cheese
shredded lettuce, guacamole, salsa (or tomatoes) for garnish

Saute vegetables and seasonings in oil until tender. Add salt, hot sauce, lime juice, cilantro, and beans (drained and rinsed).

Line bottom of springform pan with one tortilla. Next put a layer of bean and vegetable mixture, then cheese. Alternate layers and finish with tortilla then sprinkle a little cheese on top.

Bake, covered, at 350 degrees for 30-40 minutes. Remove foil the last 5 to 10 minutes. Cool slightly before unmolding.

Chicken Rollatini

4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
8 ounces thinly sliced ham
1 cup baby spinach leaves, chopped
4 ounces cream cheese
2 tablespoons Dijon mustard
1 cup seasoned bread crumbs

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

Arrange chicken breasts on a flat surface. Top each piece of chicken with ham. Mix together spinach and cream cheese and spread over ham. Starting from the shorter end, roll up chicken and secure with wooden picks. Brush mustard all over chicken rolls and then roll in bread crumbs.

Heat oil in a large oven-proof skillet over medium-high heat. Add chicken rolls and cook until golden brown on all sides.

Transfer chicken to oven and bake 20 minutes, until chicken is cooked through.

Honey Lime Enchiladas

1.5 lbs pork or chicken, cooked and shredded (or canned chicken)
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray.Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Teriyaki Chicken Sandwiches

Chicken Breasts
Kaiser Rolls
Sliced Pineapple
Brown Sugar (optional)
Teriyaki baste

Teriyaki Mayonnaise:
1/3 cup mayo
2 teaspoons Teriyaki baste
1 teaspoon honey
1 teaspoon toasted sesame seeds
1 teaspoon ginger

Marinate chicken in Teriyaki baste for a few hours then grill or broil. Mix ingredients for mayonnaise. Put a little brown sugar on pineapple and broil till caramelized. Toast buns and make make the sandwiches.

Baked Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoon chopped cilantro
2 tablespoon sliced green onions
2 cup shredded cooked chicken (can use grilled taco chicken)
1 cup grated pepperjack cheese

small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip them in salsa, sour cream or guacamole.

Granola

3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ teaspoon salt
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside.

In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices.

Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes. Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.