baked tortilla chips

ingredients:
12  6-inch corn tortilla chips (preferably white
1 tbsp. vegetable oil
fine salt

directions:
preheat oven to 350 degrees.

brush both sides of the tortillas with the oil.  stack the tortillas and cut the pile into sixths to make chips.  spread the chips out in a single layer on two large baking sheets and season with salt.  bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes.  serve.

*original recipe from foodnetwork.com.

chicken pozole

3 to 4 lb. rotisserie chicken
2 tbsp. vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
2  15-oz. cans hominy
half of a 14.5 oz. can diced tomoatoes, thoroughly drained
1  7-oz. can salsa verde
1   4.5  oz. can chopped green chiles
2  14-oz. cans low sodium chicken broth
3 tsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
kosher salt and cracked black pepper

garnishes optional:
1/4 whole green cabbage, thinly sliced
1 red onion, finely chopped
1 avocado, cut into wedges
1 lime, cut into wedges
thinly sliced radishes
1/2 c. fresh cilantro leaves, chopped
1/2 c. queso fresco
crushed tortilla chips


directions:
remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones.  set aside about 1 1/2 c. of meat for the soup; reserve the remaining chicken for another use.

in a large dutch oven or saucepan set over medium heat, heat the oil.  add the onion and cook until translucent and fragrant, about 8 minutes.  add the garlic and cook until softened but not browned, 3 to 4 minutes.  add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes.  add the chicken broth, coriander, cumin and oregano.  stir, increase the heat and return to a boil.  reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes.  season with salt and pepper.  add the shredded chicken and cook until heated through about 3 minutes. 

garnish as desired. 

*original recipe from kelsey nixon's page on the cooking channel website.

less than 30 minutes roasted red pepper tomato sauce

1 tbsp. extra-virgin olive oil
1/2 c. onion, chopped
1 tbsp. garlic, minced
1 28 oz. can crushed tomatoes, no sugar added, undrained
1 8-oz. jar roasted red peppers (packed in water), drained, pureed in a food processor
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. black pepper
1 tbsp. dried basil
1 tsp. dried oregano

heat oil in a large saucepan over medium heat.  add onion; saute until translucent.  add garlic; saute 2 minutes.  add tomatoes, pureed peppers, salt and pepper; bring to a boil over high heat.  reduce heat; stir in basil and oregano.  simmer 20 minutes, stirring occasionally.  serve over whole wheat pasta.  sauce will keep refrigerated up to 4 days. 

*original recipe from you raising your baby book. 

different noodles with broccoli and red pepper

1 lb. 100 percent whole wheat spaghetti
3 c. small broccoli florets
4 1/2 tbsp. dark toasted sesame oil
3 1/2 tbsp. organic reduced-sodium soy sauce
2 tbsp. balsamic vinegar

2 tbsp. agave
1 tsp. salt
1/2 tsp. garlic, minced
1 1/2 c. red bell pepper, finely diced
1/3 c. green onions, sliced

cook spaghetti according to package directions.  meanwhile, blanch broccoli in lightly salted boiling water 2 to 3 minutes.  drain; place on plate in refrigerator to stop the cooking.

combine sesame oil, soy sauce, agave nectar, vinegar, salt and garlic in a large bowl; mix well.  drain spaghetti; rinse in cold water and drain again.  add to bowl; toss with sesame oil mixture.  add broccoli, red pepper and green onions; toss well. 

*original recipe from you raising your baby book. 

fiesta bean salad

1/2 c. red wine vinegar
1/4 c. canola oil
1 tbsp. plus 2 tsp. agave nectar
1 tsp. kosher salt
1 tsp. dry mustard
1 tsp. garlic, minced
1/4 tsp. black pepper
1/4 tsp. paprika
1 1/2 c. canned black beans, rinsed and drained
1 1/2 c. red kidney beans, rinsed and drained
1 1/2 c. cannellini beans, rinsed and drained
1 c. frozen corn kernels, thawed
1 c. celery, finely diced
1/2 c. onion, finely diced
1/4 c. green bell pepper, finely diced
1/4 c. red bell pepper, finely diced
1/4 c. yellow bell pepper, finely diced
2 tbsp. fresh parsley, chopped

combine vinegar, oil, agave nectar, salt, mustard, garlic, pepper and paprika in a large bowl; mix well.  add remaining ingredients; mix well.  chill at least 2 hours before serving.  salad will keep up to 4 days in the refrigerator.

*original recipe from you raising your child book.  

crock pot nachos

4 frozen chicken breasts
1 can corn
1 can black beans
18 oz. salsa
cream cheese

cook in crock pot 4-5 hours on high.  shred chicken and add block of cream cheese.  serve over chips with lettuce, cheese, sour cream and guacamole.

*original recipe from mom.

almond blondies

2 c. packed brown sugar
2/3 c. butter, cut up
2 eggs
2 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. chopped almonds
chocolate chips (optional)

1. preheat oven to 350 degrees.  grease a 13x9x2 inch baking pan; set aside.  in a medium saucepan heat brown sugar and butter over medium heat until butter melts and mixture is smooth, stirring constantly.  cool slightly.   stir in eggs, one at a time.  add vanilla.  stir in flour, baking powder and baking soda.

2.  spread batter in prepared baking pan.  sprinkle with almonds (and chocolate chips if you decide to use them).  bake 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean.  cool slightly in pan on a wire rack.  cut into bars while warm.


*original recipe from better homes and gardens

barbecue

2 lbs. browned ground beef

1 large onion, chopped

1 can tomato sauce

1/2 c. ketchup

1/4 c. flour

1/4 c. brown sugar

2 tbsp. vinegar

2 tbsp. worcestershire sauce

3 tbsp. mustard (prepared)

mix and simmer on low a few hours or put in crock pot.  more mustard, vinegar and worcestershire sauce may be added for more tang. 

*original recipe from mom

overnight oatmeal

2/3 c. rolled oats
2/3 c. milk
heaping spoonful of plain greek yogurt
flax seed
1/8 tsp. vanilla extract
1 tbsp. maple syrup

add ingredients to mason jar.  shake.  put in fridge overnight.  in the morning add frozen blueberries, bananas or your choice of fruit.

*recipe is a combination of recipe ideas from the internet