Baked Ziti

Ingredients:

• 1 pound ziti (or penne) pasta
• 1/2 large onion
• 1/2 pound lean ground beef
• 1 jar spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, shredded

Directions:
Preheat oven to 350 degrees. Grease 9x13-inch pan. Lightly grease large skillet and sauté onion until soft. Add ground beef and brown. Add spaghetti sauce and simmer for 15 minutes.

While cooking onion, bring a large pot of water to a boil and add pasta. Boil for 10 minutes or until pasta is al dente. Drain water.

Layer the 9x13-inch pan as follows: 1/2 pasta, provolone cheese, sour cream, 1/2 sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture. Top with shredded parmesan cheese.

Bake for 30 minutes or until cheese is bubbly!

Crustless Spinach Quiche

Ingredients:

• 1 onion
• 1 cup frozen spinach, thawed
• 6 eggs
• 2 cups Muenster cheese, shredded
• ¼ tsp salt
• ¼ tsp pepper

Directions:
Preheat oven to 350 degrees. Grease 9-inch pie pan. Lightly grease large skillet and sauté onion until soft. Add spinach and heat until excess liquid has evaporated.

While onion is cooking, mix eggs, cheese, salt and pepper in medium mixing bowl. Stir in cooked onion and spinach. Pour into greased pie pan and bake for 25-30 minutes. Let cool before serving.

Chicken Enchiladas

Ingredients:

• 3 boneless/skinless chicken breasts, cook and chopped
• 1 (8 oz) package of fat-free cream cheese
• 1 (4 oz) can chopped green chilies
• 10 medium tortillas
• 1 (10 oz) can of green chili enchilada sauce
• 2 cups shredded Colby Jack cheese

Directions:
Preheat oven to 350 degrees. Mix cooked chicken with cream cheese and green chilies. I use mild green chilies and green chili enchilada sauce. Spoon mixture into tortillas and roll. Place width-wise in greased 9x13 casserole dish. Pour enchilada sauce over enchiladas and sprinkle cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly.

Chicken Tortilla Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion
• 3 cloves garlic
• 1 teaspoons cayenne pepper
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 2 (10.5 ounce) cans condensed chicken broth
• 1 cup water
• 1(15 ounce) can whole corn kernels
• 1 (15 ounce) can white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/3 cup chopped fresh cilantro
• 2 boneless chicken breasts, cooked and shredded

Toppings:

• crushed tortilla chips
• sliced avocado
• shredded Colby Jack cheese
• chopped green onions

Directions:
Heat oil in large stock pot. Sauté minced garlic and chopped onions until soft. Add Cayenne pepper, oregano, crushed tomatoes, chicken broth and water.  Bring to boil and simmer for 10 minutes. Add corn, hominy, peppers, beans, cilantro and chicken. Bring to a boil and simmer for 10 minutes.

Ladle soup into individual serving bowls and top with crushed tortilla chips, chopped avocado, shredded cheese and chopped green onion. Customize this recipe to your taste and enjoy!