Creamy Chicken Taquitos

1/3 c. (3 oz) cream cheese
1/4 c. green salsa
1 Tbs. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder
3 Tbs. chopped cilantro
2 sliced green onions
2 c. shredded cooked chicken
1 c. grated pepperjack cheese
about 12 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Preheat the 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 and mix well. Add cilantro, green onions, chicken and pepper jack cheese and combine well.

Place 3 Tbs of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Roll, place seam side down and spray with cooking oil and sprinkle some salt on top.

Bake 10-15 mins. Makes about 12.

White Chicken Chili

1 onion, chopped
1 clove of garlic, minced
1/4 c. flour
3 tbs. butter
1 c. half and half

2 c. milk

2 c. of chicken broth
3 cans white beans (navy, great northern) drained and rinsed
2 (4 oz) cans chopped green chilies
2 boneless skinless chicken breasts cooked and sliced into small pieces
1 c. grated Monterrey Jack cheese
2 tsp. Tabasco sauce or El pato
1-2 tsp. of chili powder (depending how spicy you want it)
1 tsp. cumin
1 cup sour cream

Cook onion and garlic in olive oil. Make a roux by adding butter and whisking the 1/4 cup of flour in.

Add the liquid ingredients. Simmer 3 minutes or until thick.

Pour mixture into a crockpot or leave in your big pot then add the white beans, chilies, chicken, el pato sauce, chili powder, and cumin.

Simmer 20 minutes. Right before serving add salt and pepper to taste, cheese and sour cream. Garnish with cilantro.

Peanut Butter Cup Cheesecake Bars

1 Devils food cake mix
1 egg
1 stick softened butter

8 oz softened cream cheese
1 egg
1/3 c. sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces

1 c. semi sweet chocolate chips
4 Tablespoons heavy cream

1. Preheat oven to 350. Line a 9×13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.

2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.

3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Banana Buttermilk Pancakes

1 egg
1 1/2 tbs. butter
2tbs. oil
1 large banana mashed
1c. buttermilk
1c. whole wheat flour
3tbs. brown sugar
1/2tsp. baking powder
1/4tsp. baking soda
1/4tsp. salt

Stir together and pour
onto hot griddle!

Banana Blueberry Muffins

2 ripe bananas
2 eggs
1c. brown sugar
1/2c. melted butter
1 tsp. vanilla
2 1/4c. whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon(opt.)
1 tsp. salt

Mix the 1st 5 ingredients together.
Add all the rest.
Fold in blueberries gently.
Pour into muffin pans.
Bake 350 for 12-15 mins.

Healthy Cookies

3/4 c. coconut oil
1/2 c. honey
1 c. brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 1/2 c. whole wheat flour
2 1/2 c. rolled oats
1/2 c. milk
(I love it with almond or coconut milk)
2 c. chocolate chips

Mix all ingredients together.

Spoon onto greased cookie sheets.

Bake at 350 for 10 minutes.

Other mix-in options:

raisins, craisins, flax seed, wheat germ, sunflower seeds, walnuts, anything!

Healthy Refrigerator Bran Muffins

-->

4 c. bran flakes cereal
2 c. all bran cereal
2 cups boiling water
1 quart (4 cups) buttermilk
1 stick butter, melted
½ c. applesauce
2 c. sugar
4 large eggs
1 tsp. vanilla
5 c. whole wheat flour
4 tsp. baking soda
1 tsp. salt

In a large bowl with a tight fitting lid, place the bran flakes and the all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.

After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.

The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes