Baked Chicken Flautas

1.5 pounds cooked, shredded chicken
1/2 cup water
1 cup Monterrey jack cheese
4oz. Green chilis
1/2 tsp Cumin
8-8 inch tortillas

Mix chicken, cheese, water, green chilis, amd cumin. Warm tortillas in microwave so they're soft. Put 1/4-1/2 cup of chicken filling in a long strip in the middle of each tortilla. Roll into a "flute". Bake at 350 for 15-20 mins.

Lemon Blossoms

*from Food Network

18.5 ounce pkg yellow cake mix
3.5 ounce pkg of instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups powdered sugar
1/3 cup fresh lemon juice
1 lemon zested
3 TBSP vegetable oil
3 TBSP water

-Preheat oven to 350.

-spray miniature muffin tin with vegetable oil cooking spray. Combine cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 mins. Pour small amount of batter, filling each muffin tin halfway. Bake for 12 minutes. Turn out onto tea towel.

-make the glaze by siting sugar into a mixing bowl. Add the lemon zest, oil, and 3 TBSP water. Mix with a spoon until smooth.

-with fingers, dip the cupcakes into glaze while they're still warm, covering as much of the cake as possible. Place on wire racks with wax paper underneath to catch any drips. Let glaze set thoroughly, about 1 hour. Store in an air tight container.

Italian Meatballs

original recipe here

1 pound lean ground beef
1 egg

1/4 marinara sauce
1/4 cup parmesan cheese

1/2 cup bread crumbs

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp dried oregano

3/4 tsp salt

1 tsp dried parsley

1 tsp salt

Mix all ingredients well. Shape into golf ball size balls and put on a broiler pan or baking sheet. Bake at 350° for 25-30 minutes.

Dressed Up Sloppy Joes--Our Best Bites

1 lb. lean ground beef

salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

Freshly ground black pepper to taste

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Baked Chicken Parm

*from foodwishes.blogspot.com*

2 tbsp olive oil 
2 cloves garlic, crushed 
hot red pepper flakes, to taste (optional)
6 boneless skinless chicken breasts (I used 5, but they were huge!) 
2 cups marinara sauce 
1/4 cup chopped basil 
8 oz mozzarella, shredded 
4 oz Parmesan, grated 
1 (5-oz) package garlic croutons

1) Pre-heat oven to 350.
2) Spread olive oil and garlic (and red pepper flakes if you choose to use them) all over the bottom and sides of a 9x13 inch pan.
3) Lay down chicken breasts in pan, trying not to overlap pieces.
4) Pour sauce over top of the chicken.
5) Put fresh basil over top of the sauce.
6) Sprinkle half of mozzarella and parmesan cheeses over top. 
7) Spread croutons on top of cheese, then sprinkle the remaining cheeses on top.
8) Bake for 30-35 minutes, or until chicken reaches 145-155 degrees (internal temp)

Strawberry Coconut Smoothie

*from the 2012 Our Best Bites Calendar

14 ounce can coconut milk

1/2 cup cream of coconut

Juice of 2 limes

3/4 cup pineapple juice (6 ounce can)

1 1/2 cups pineapple sherbet

1 1/2 cups sliced frozen strawberries

-Combine all ingredients in a blender and blend until smooth. Serve immediately.

Tomato Basil Soup

2 1/2 cups chicken broth
1 onion, chopped
1 carrot, grated
1/4 cup butter
28 oz can FIRE ROASTED tomatoes (Hunts or Muir Glen in Natural Foods Section)
1/4 cup FRESH basil
1 tsp salt
1/2 tsp pepper
1/4-1/2 cup cream (optional)
tortellini, cooked (optional)

1) Saute onion and carrot in butter until soft.
2) Add other ingredients and simmer for 15-20 minutes.
3) Using an immersion blender, puree the soup (if you use a regular blender, do it in small batches).
4) When serving, put a few pieces of tortellini in the bowl, and then add soup. Drizzle some cream and sprinkle with parmesan cheese.