Mac and Cheese with Sneaky Sweet Potato

http://thrivinghomeblog.com/2012/03/a-healthy-better-mac-and-cheese/sandwiches/

Hot Roast Beef Sandwiches

http://thepioneerwoman.com/cooking/2013/03/hot-roast-beef-sandwiches/

Black Bean/Brown Rice Cakes with Yogurt/Lime/Cilantro Sauce

Black-Bean and Brown-Rice Cakes

from marthastewart.com, posted by Kristin

INGREDIENTS

• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 large scallions, coarsely chopped
• 1 jalapeno, seeded and chopped
• 1/4 teaspoon ground cumin
• 3/4 cup cooked brown rice
• Coarse salt and ground pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 cup plain low-fat yogurt
• 1 tablespoon finely chopped fresh cilantro, plus leaves for serving
• 1 tablespoon fresh lime juice
• 
  

DIRECTIONS

1. STEP 1

   Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)

2. STEP 2

   Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.

3. STEP 3

   Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

Freezer Burritos with Spanish Rice, "Refried Beans", & Chicken

Freezer Burritos with Spanish Rice, "Refried Beans", & Chicken
Burritos del congelador con arroz espanola, frijoles refritos y pollo

Here is the link to the recipe I used.  I just added some chicken breast to round things out!

http://www.mamamiss.com/2012/05/11/freezer-burritos/ 

(PS I used 1 part chili powder, 2 parts ground coriander because I ACTUALLY ran out of cumin!)

If you're interested in the differences between the two or making them homemade, here are some awesome flavor boosters used in Latin cooking:  Recaito y Sofrito.

http://myhalalkitchen.com/puerto-rican-rice-doesnt-always-need-goya/

(I used sofrito I found at the grocery store.)

Chicken Cordon Bleu Casserole

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

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup (see recipe below)
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

http://pinchofyum.com/homemade-cream-of-chicken-soup

Homemade Cream of Chicken Soup

Author: Pinch of Yum

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 3 cups

Makes the equivalent of about 2 cans of condensed cream of chicken soup.

INGREDIENTS

• 2½ cups chicken broth (I used homemade stock)
• 1½ cups milk
• ¾ cup flour
• 1 tablespoon seasoning mix (or on your own, ½ tsp. onion powder, ½ tsp. garlic powder, ½ tsp. black pepper, 1 tsp. salt, ½ tsp. parsley, etc)

INSTRUCTIONS

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

If any of you are interested in my sweet potato enchilada recipe, it is as follows:

Sweet Potato Enchiladas

Ingredients:
1-2 sweet potatoes (or 1 butternut squash)
2 packages of tortillas (corn or white flour; whole wheat does not work as well)
1 can of sweet corn (or 3 cups frozen)
1 can of black beans (or 3 cups cooked)
1 taco seasoning packet
4 oz cream cheese
1 onion, diced
You can also throw in any veggies- red pepper, jalapeno, summer squash, have all worked well)
8-16 oz of mexican blend shredded cheese

Enchilada sauce:
either canned OR
28 oz can tomato sauce
1/2 cup chili powder
3 tbsp flour
1/2 tsp onion powder, garlic powder
1 tsp cumin
1/4 cup canola oil.


For the enchilada sauce, bring a pot to medium heat, add in canola oil. using a whisk, incorporate the flour and spices. slowly pour in the tomato sauce. let simmer for about 10-15 minutes.

For the enchiladas:
poke holes in the sweet potatoes and bake at 350 for about 45 minutes. Let cool, and peel the skins off. mash the sweet potatoes, cream cheese, and taco seasoning together. (I use an immersion blender for ease, but hand mashing is fine). Add in the beans, corn, onion, and any other veggies. 

Layering:
Spray a 9X13 pan with canola oil. layer tortillas on the bottom. You can either make roll ups with the enchilada mix and tortillas, layering in the pan, or spread the enchilada mix on the tortillas, layering lasagna style. Either way, make sure there is a layer of tortillas on both top and bottom. Cover with enchilada sauce to taste and top with shredded cheese.

bake at 450 degrees for about 15-20 minutes, or until cheese melts and enchiladas are warm.

Ole'!

BBQ Pulled Pork Sandwiches

So pungent that my 6 month old reached for it.  Or maybe he's just tired of squash.

Easiest recipe ever, from Allrecipes.com: 

Makes 8 servings with these ingredients:

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer

• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.