Grain-Free Southwestern Egg Casserole

Ingredients:

10 Eggs

1 C Ham, diced

1 C Cottage cheese

1 C Shredded Cheddar Cheese

4 Green onions, sliced

4 oz Can Diced Green chilies

Salt and pepper, to taste

Directions:

Mix everything together and pour into a greased 9x9 casserole dish. 

Bake at 375 degrees for about 20-25 minutes, until top is a light golden brown.

Yield: 6 Servings
Weight Watchers PointsPlus: 7 Points

* Adapted from http://www.closetcooking.com/2009/02/ham-and-cheese-egg-casserole.html

Homemade Red Enchilada Sauce

Ingredients:

2 T Vegetable or Canola oil
2 T Flour
4 T Chili powder
1/2 t Garlic powder
1/2 t Salt
1/4 t Cumin
1/4 t Oregano
2 C Chicken broth

Directions:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together for one minute. Stir in the remaining seasonings. Gradually add chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes, or until thick.

Use immediately or store refrigerate in an air-tight container for up to two weeks.

* Adapted from http://www.gimmesomeoven.com/red-enchilada-sauce/

Peanut Butter and Honey Oatmeal Bars

Ingredients:

1 C Creamy peanut butter

1 C Honey

3 C Oats

Directions:

Melt peanut butter and honey together. Stir in oats. 

Press mixture into a 9x9 casserole dish. Cover and let harden overnight.

Yield: 16
Weight Watchers PointPlus: 6 Points

Cheesy Bacon Chicken Casserole

Ingredients:

4-5 Boneless, skinless chicken breasts, cooked and chopped

1/2 lb Bacon, cooked and crumbled

2-10 oz Cans Condensed cream of chicken soup

2 C Shredded Monterey Jack cheese, divided

16 oz Dried Rotini pasta

2 t Garlic powder

Salt and pepper to taste

Directions:

Cook pasta according to package directions. 

In a large bowl, combine chicken, soup, 1 C cheese, pasta, garlic powder, salt and pepper. 

Coat a 9x13 casserole dish with non-spray. Pour pasta mixture into dish. Sprinkle bacon on top of pasta and cover with remaining cheese. 

Bake at 400 degrees for about 20 minutes until cheese is melted. 

* Adapted from http://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe/

Green Chili Shredded Beef Enchiladas

Ingredients:

3 C Shredded beef

28 oz Can Green chili enchilada sauce

4 oz Can diced green chilies

14 oz Can creamed corn

4 C Shredded cheese (sharp cheddar, colby-jack, etc.), divided

1 C Sour cream

1/2 C Diced green onions

1 Onion, finely chopped

2 Garlic cloves, minced

1/4 C Cilantro, chopped

2 t Cumin

Salt and pepper, to taste

8 Burrito-size flour tortillas, room temperature

Directions:

In a large bowl, combine shredded beef, diced green chilies, corn, 3 C cheese, sour cream, green onions, onion, garlic, cilantro, and cumin. Add salt and pepper to taste. 

Ladle enough green enchilada sauce into the bottom of a 9x13 casserole dish to coat. 

Dip each tortilla in enchilada sauce and fill with beef mixture. Roll tightly and place in casserole dish. Repeat for all 8 tortillas. 

Cover with any remaining beef mixture. Pour on the rest of the enchilada sauce being careful to evenly coat the ends of the tortillas. Top with cheese. 

Can be refrigerated overnight. 

Bake at 350 degrees until bubbly and heated through and cheese is melted. 

* Adapted from http://www.dessertnowdinnerlater.com/2012/03/cheese-green-chili-enchiladas/

Rapture Bars (aka Oatmeal Carmelitas)

Ingredients:

2 C All-purpose flour

1 t Baking soda

2 C Quick-cooking oats

1 1/2 C Packed brown sugar

1 1/2 C Melted butter or coconut oil

1/2 t Salt

12 oz Semi-sweet chocolate chips

1 C Chopped walnuts

1 1/2 C Caramel sauce (either melted down from indivually wrapped caramels or use ice cream topping mixed with 3 T flour)

Optimal: Add a little extra salt to the caramel sauce, to taste

Directions:

Preheat oven to 350 degrees. 

Grease a 9x13 casserole dish. 

Combine the flour, baking soda, oats, brown sugar, butter, and salt. 

Once well combined, press half of the mixture down into the casserole dish. 

Bake for 15 minutes. 

Let cool slightly. 

Sprinkle nuts and chocolate chips over crust. 

Drizzle caramel sauce over chocolate chips and nuts. (If you like that sweet vs salty flavor add a little sea salt to the caramel!)

Crumble remaining mixture and sprinkle over caramel sauce. 

Return to oven and bake an additional 20 minutes. 

Let cool completely before cutting. 

* Adapted from http://allrecipes.com/Recipe/Oatmeal-Carmelitas/

Chicken Cordon Bleu Casserole

Ingredients:

16 oz Chicken or herb flavored stuffing mix, prepared as directed on package

2 C Ham, cooked and chopped

3 C Chicken, cooked and chopped

10 oz Can Cream of chicken condensed soup

1 T Dijon mustard

3 C Mixed vegetables

12 Pieces Thin sliced Swiss cheese

1/8-1/4 C Milk or cream

Directions:

Coat a 9x13 casserole dish with non-stick spray. 

In a large bowl, combine soup and mustard. 

Add ham, chicken, vegetables, and enough milk that mixture is just a little creamy. 

Pour into prepared casserole dish. Top with cheese and stuffing. (May refrigerate overnight at this point)

Cover with aluminum foil and bake at 375 degrees 40-45 minutes or until heated through. Remove aluminum foil for last few minutes and allow to brown slightly. 

* Adapted from http://www.sixsistersstuff.com/2012/07/chicken-cordon-bleu-casserole-recipe.html

Four Ingredient Healthy Cookies

Ingredients:

2 Large ripe bananas

2 T Peanut butter

1 C Quick-cooking oats (use gluten-free oats, if desired)

3 T Semi-sweet chocolate chips

Directions:

Mash banana thoroughly with peanut butter. Mix in oats and chocolate chips. 

Spoon 16 slightly heaping tablespoons of batter onto a cookie sheet covered with parchment paper. 

Bake at 350 degrees for fifteen minutes or until lightly browned. Serve warm. 

Yield: 16 cookies

* Adapted from http://www.skinnytaste.com/2014/01/pb-j-healthy-oatmeal-cookies.html

Flourless Chocolate Cake

Ingredients:

Cake:

12 oz Bittersweet chocolate, coarsely chopped
3/4 C Unsalted butter, cut into six pieces; more for the pans
5 Large eggs
1 C Granulated sugar
1 1/2 t Pure vanilla extract

1/4 t Salt
1/4 C Unsweetened cocoa powder, sifted if lumpy; more for the pan

Glaze:

4 oz Bittersweet chocolate, coarsely chopped
3 T Unsalted butter

Directions:

Cake:

Position a rack in the middle of the oven and heat the oven to 300 degrees.

Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment paper.  

Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.

Melt the chocolate and butter in the microwave at 50% power, stirring until smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.

Glaze:

Melt the chocolate and butter in the microwave at 50% power, stirring until smooth. Pour the warm glaze over the chilled cake and spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 minutes. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minutes. To serve, cut the cake into verty small slices using a hot knife.

Yield: 16 Servings

*Adapted from http://www.recipe.com/flourless-chocolate-cake-with-chocolate-glaze/

Chicken Enchiladas

Ingredients:

3 C Chicken, cooked and cubed or shredded

2 t Cumin

4 Garlic cloves, minced

1 t Mexican Seasoning

1 Red onion, chopped and cooked until translucent

15 oz Can Corn kernels, drained

4 oz Can Fire-roasted green chilies

28 oz Can Diced tomatoes

1 t All-purpose flour

34-36 Corn tortillas

28 oz Can Red Enchilada Sauce

3 C Shredded cheese, Mexican blend

Directions:

In a large bowl, combine chicken, cumin, garlic, seasoning, onion, corn, chilies, tomatoes, and flour. Cover and refrigerate for one hour. 

Ladle one scoop of enchilada sauce into the bottom of two 9x13 casserole dishes. 

Microwave half of the corn tortillas for 30 seconds on high. Dip corn tortilla in enchilada sauce and then fill with chicken mixture. Repeat with all tortillas until both casseroles are full. 

Pour remaining sauce evenly over all of the enchiladas. Top with shredded cheese. 

Cover with aluminum foil. 

Bake at 350 degrees until mixture begins to bubble. Uncover and continue to cook until cheese is melted. 

Serve topped with sour cream and green onions.

* Adapted from http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe.html