Cranberry Millionaire Salad

Ingredients:

3 cups Fresh Cranberries
3/4 c. sugar
1 c. water (**I tweeked this and used the pineapple juice from the tidbits + water to make 1 cup liquid)
1 Cinnamon Stick
2 cups sour cream
2 cups pineapple tidbits, well drained (reserve liquid)
2 cups mini marshmallows
1 cup chopped pecans roasted
2 cups sweetened flaked coconut
**Tweek: add 3 drops of wild orange essential oil while cranberry sauce is cooling

Directions:

1.  Combine cranberries, sugar, water/pineapple juice, and cinnamon stick in a saucepan.  Bring to a boil, reduce heat and let simmer 10 minutes.  Cool completely (sauce will thicken upon cooling).

2.  Add 1 1/2 cups cooled cranberry mixture from step 1 with remaining ingredients and stir well. Let sit 4 hours or overnight.

Baked Creamy Chicken Taquitos

Ingredients:
1/2 cup (4 oz) cream cheese (light works fine in this recipe)
1/3 cup green salsa
1 Tablespoon lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon dried cilantro
2 Tablespoons sliced green onions
2 cups shredded cooked chicken
1 cup grated Pepperjack cheese
About 20 (6 inch) flour tortillas
Salt
Cooking spray

Directions:
Heat oven to 425 degrees. 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 garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and Pepperjack cheese and combine well.
Place 2-3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
Lay all of the filled taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
We love to dip these in a “salsa ranch” dip (we just mix together equal parts salsa and ranch dressing- that is what is in the picture), but it’s also great with Cilantro Ranch Dressing, guacamole, or our favorite salsa.

Six Sisters Recipe

Tweets: 6 oz cream cheese and 2 extra Tble. green salsa

Greek Orzo Salad

Ingredients:

Orzo pasta cooked to al dente

Feta

Salt

Multicolored mini sweet peppers chopped

Red onion chopped

Rice vinegar

Tomato chopped or chopped sun dried tomatoes

Kalamata olives sliced 

Fresh Basil chopped

Extra virgin olive oil

Chopped garlic

Mix and chill. 

Freezer Smoothie Packs

Ingredients:

1 cup spinach, packed
1/2 banana, cut up into 1-inch pieces
1/4 cup non-fat plain Greek yogurt, frozen (about 2 frozen cubes)*
1 cup mixed frozen fruit (mangos, pineapple, strawberries)
1 to 1 & 1/4 cup water or milk (cow, almond, coconut, cashew, whatever kind you like)

Instructions:

In a zip-top sandwich bag, add the spinach, banana pieces, frozen yogurt cubes, and mixed frozen fruit.  Squeeze out the air and zip the bag shut.  Place in freezer.  Repeat for additional packs.

To prepare: Pour 1 to 1 & 1/4 cup water or milk in a blender.  Add one frozen smoothie pack and blend until smooth, adding extra water or milk if desired to preferred consistency.

Yield: 1 smoothie pack makes one 2-cup smoothie.

Find more recipes at superhealthykids.com

*To prepare frozen yogurt cubes,  place yogurt into ziplock baggie. Cut a small hole in corner of bag to create an open tip to squeeze yogurt out of.  Squeeze into ice cube tray and freeze.

Flat Enchiladas

Ingredients:

2 C. dry Masa
2 rounded Tble. melted lard
1/3 C. cottage cheese
1/2 tsp. salt
1 egg (slightly beaten)
Approximately 3/4-1 C. chicken broth (you can broth and water 1/2 and 1/2 if you want)
1 16 0z. jar Frontera Gourmet Enchilada sauce Classic Red Chile
Shredded cheese
Chopped green onions (whites and greens)

Directions:

Mix masa and salt with a fork.  Add melted lard and stir with fork until combined.  Add cottage cheese and stir with fork until combined.  Add egg and stir with form until combined.  Add chicken broth ( you could use more or less of the chicken broth as you want the wet masa to cling together to form a ball). Should hold together when pinched with your fingers. Make pliable like play doh. Do not knead. Form patties ( I make mine 3 1/2 - 4 inches round and 3/4 inch thick but they can be made into whatever size you like).  This recipe makes about 12 patties this size.

Fry patties in 1/2 to 1 inch of oil until golden brown on each side. Make sure oil is at frying temperature so masa patties don't get oil "logged".

Warm enchilada sauce.  In a 13X9" pan place sauce in the bottom of pan to cover.  Dip fried patties into sauce lightly. Place in pan and lightly cover with remaining sauce.  Cover with shredded cheese.  Bake in 400 degree oven until warmed through, sauce slightly bubbles and cheese is melted.  Approximately 15 min.  Top with chopped green onions.  As a kid we used to eat these at the Sunset restaurant in Coolidge and they would put chopped green olives on them (loved them that way).  We would also eat them at Tag's restaurant in Coolidge but they didn't use the green olives.  I like to eat them with a dollop of sour cream on top.....YUM!

Chicken Noodle Casserole

Ingredients:

4 skinless, boneless chicken breast halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 tsp. salt
ground black pepper to taste
1 cup crumbled buttery round crackers
1/2 cup butter

Directions:

1. Poach chicken in a large pot of simmering water.  Cook until no longer pick in center, about 12 minutes.  Remove from pot and set aside.  Bring chicken cooking water to a boil and cook pasta in it. Drain.  Cut into small pieces or shred chicken and mix with noodles.*(see Tweeks)

2.  In a separate bowl, mix together mushroom soup, chicken soup, and sour cream.  Season with salt and pepper.  Gently stir together cream soup mixture with the chicken mixture.  Place in a 2 quart baking dish.

3.  Melt butter in a small saucepan, and remove from heat.  Stir in crumbled crackers.  Top casserole with the buttery crackers.

4.  Bake at 350 degrees F for about 30 minutes, until heated through and browned on top.

Tweeks: I used 2 chicken breasts and added 8-10 sliced Portobello Mushrooms to make up for the other 2 chicken breasts.  Also added 3-4 Tablespoons finely chopped onions.  The canned soups I used were: Cream of Mushroom with Roasted Garlic and Cream of Chicken with Mushrooms. * I added the Mushrooms and onions to the chicken and noodles mixture.  Mine took 5-10 longer to cook.

Avocado Chicken Wrap

Ingredients:

4 cups chicken, cooked and cubed (or shredded)
2 large avocados, cut and cubed
1 tsp. garlic powder or 1-2 cloves fresh minced garlic
1/2 tsp salt
1/2 tsp pepper
2 tsp lime juice
1/2 cup mayo
1/4 c. plain greek yogurt
Whole Wheat tortillas (I used regular because that's what I had on hand)

*Tweek: I added 1 shallot chopped finely and 1 Tble. cilantro chopped finely

Instructions:

Cut and Cube avocado.
Add to a large bowl with cubed or shredded chicken.
Mix in seasonings, lime juice, *(shallot & cilantro)mayo and greek yogurt.
Cover with plastic wrap and refrigerate for 30 minutes or more.
Spoon mix onto tortilla.
Fold like a burrito.