Chicken Enchiladas?

Chicken
Cream of mushroom soup
Milk
Green pepper
Zucchini
Onion
Monterey Jack cheese
Cheddar cheese
Green Salsa
Corn tortillas

Whitney's recipes:
Cook 2 chopped chicken breasts. Set aside.

Saute 1/2 cup chopped onion in 1/4 cup butter

Add:
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp pepper
1/4 cup bell pepper OR for spice 1 tbls diced green chilis

Add & mix:
1 can cream of mushroom soup
1/2 cup milk OR sour cream
1 cup grated cheese (cheddar, monterey jack or mozerella work great!)

Set aside.

Grate 2 more cups of cheese. Set aside.

In 9x9 pan fill flour tortillas with chicken and sauce. Roll up like a burrito and push to the side of the pan. Continue filling tortillas until pan in crammed full. Top with any remaining sauce and then with the additional 2 cups cheese.

Bake at 350 for 25 minutes.

Basic White Sauce

From Better Homes and Gardens New Cookbook

2 Tbsp butter
2 Tbsp all-purpose flour
1/4 tsp salt
Dash black pepper
1 1/2 cup milk
Onion, chopped (optional)
Garlic, minced (optional)

1. In a small saucepan, melt butter over medium heat. Add onions and garlic, if desired, and saute.
2. Stir in flour, salt, and pepper and cook for about 30 seconds.
3. Stir in milk. Cook and stir over medium heat until thickened and bubbly.

Baked Cod and Shrimp

2 Tbsp butter
1/2 cup minced onion
1 Tbsp minced garlic
2 Tbsp flour
1 1/2 cups milk
1/2 pound fresh shrimp, peeled and deveined (I used frozen)
1 cup sliced fresh mushrooms
1 Tbsp chopped fresh dill
Salt to taste
Pepper to taste
1 pound cod fillets
1 Tbsp grated Parmesan cheese
1 Tbsp chopped fresh parsley

1. Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with the olive oil.
2. Melt the butter in a medium saucepan over medium heat, and saute the onion and garlic until tender. Stir in flour, salt, and pepper and cook for about 30 seconds. Stir in milk. Cook and stir over medium heat until thickened and bubbly.
3. Remove from heat, stir in the shrimp and mushrooms, and season with dill, salt, and pepper.
4. Arrange cod in the prepared baking dish. Pour the white sauce over the cod. Sprinkle with Parmesan cheese and parsley.
5. Cover, and bake 15 minutes in the preheated oven, until sauce is bubbly and fish is easily flaked with a fork.
6. Serve over rice or pasta.

Adapted from allrecipes.com (original recipe).

Try #1 - April 20, 2010
Very yummy! I didn't use mushrooms, because I didn't have any, and I used dried instead of fresh herbs.

Try #2 - March 9, 2011
Made it with mushrooms and no shrimp this time. Put freshly shredded Romano cheese on top. Still delicious!

Garlic-Lemon Vinaigrette

From Parents magazine, May 2010

4 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 garlic clove, finely chopped
1 1/2 Tbsp balsamic vinegar
1 Tbsp fresh dill, finely chopped
1 Tbsp fresh parsley, finely chopped
1/4 tsp salt
Pinch of pepper

Serves 4.

Blueberry Sauce #2

Found this recipe here. I wasn't 100% satisfied with my first blueberry sauce, so decided to try a new one (although it looks fairly similar...).

1 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon cinnamon
2/3 cup water
3 cups blueberries
Zest from one lemon
1 tablespoon lemon juice

1. Go through blueberries and remove any moldy, soft, or blemished berries. Remove any stems remaining on the blueberries. Place in a colander and gently swish in cold water to wash berries. Allow to drain.
2. In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water. Stir until mixture is smooth and then add the blueberries.
3. Cook over medium heat until sauce becomes translucent and has thickened. If sauce is too thin, add 1/4 teaspoon of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 teaspoon at a time, until sauce is the desired thickness.
4. Remove from heat and add lemon zest and lemon juice to the sauce. Stir until well mixed.
5. Allow the sauce to cool before storing in the refrigerator.

Roast Chicken

We have roast chicken fairly often (probably at least once a month), and I always have to go to the cookbook (Better Homes and Gardens) to double-check the process for roasting. So I thought I'd put it here:

Place bird, breast side up, on a rack in a shallow roasting pan. We like to rub it with salt, garlic powder, and rosemary.

Set oven at 375 degrees.
2.5 to 3 pounds - 1 to 1.25 hours
3.5 to 4 pounds - 1.25 to 1.75 hours
4.5 to 5 pounds - 1.5 to 2 hours

Chicken is done when the meat thermometer reads 180 degrees in thigh muscle, or until drumsticks move easily in their sockets and juices run clear.

Roasted Carrots

1. Preheat oven to 400 degrees. (I did 375 degrees, since that's the temperature I had the oven at for chicken and potatoes.)
2. Cut the carrots into quarters.
3. Spray baking sheet with non-stick spray.
4. Arrange carrots in a single layer on the baking sheet.
5. Drizzle olive oil over the carrots and sprinkle a few pinches of salt and dashes of dried thyme over them. (I just sprayed the carrots with olive oil cooking spray for convenience sake.)
6. Place in the oven for 45 minutes or until the carrots are soft.

Try #1 - April 16, 2010
Roasting the carrots brings out the sugars and makes them sweet and delicious! I served this with roast chicken and roasted potatoes.