Honey Lime Chicken Enchiladas

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
1 14-oz can of green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup of heavy cream
nonstick cooking spray
1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

from Ginny Winters via Good Things Utah and www.phemomenon.blogspot.com

Quick and Easy Cassoulet

2 boneless, skinless chicken breast halves, cut into pieces
1 large onion, chipped
1 garlic clove, minced
2 Tbsp vegetable oil
2 16 oz cans white beans
½ lb fully cooked smoked sausage cut into ½ inch pieces
1 can tomato sauce
½ tsp dried thyme
1/8 tsp pepper and salt to taste

Saute chicken, onion and garlic in oil in skillet until onion is tender and chicken is browned. Stir in remaining ingredients. Cover and simmer 15 minutes or so.

from Helen Macfarlane and her sister Kathy

Honey Dijon Chicken

6 skinless chicken breasts
2 Tbsp Dijon mustard
2 Tbsp butter
1/4 tsp salt
pepper to taste
½ cup honey

Place chicken breasts in a single layer in 9 x 13 pan. Heat in a small sauce pan mustard, salt, butter and honey. Pour over the chicken. Bake at 375 degrees for 45-60 minutes. Baste every 15
minutes. Serve over rice.

from Helen Macfarlane

Creamy White Chili

1 10oz can chicken or turkey
1 14.5oz can chicken broth
1 4oz can chopped mild Green Chilies (half a can if desired)
3 15oz cans Great Northern Beans

1 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper
1 tsp cumin
½ tsp pepper

At the end, add:
½ to 1 cup evaporated milk
½ Tbsp white vinegar

Rinse and drain beans. Drain and shred chicken. Combine all ingredients except vinegar and evaporated milk in a soup pot. Bring to boil and simmer uncovered for 30 minutes. Stir in vinegar and evaporated milk and heat through.

from Kenna Mills

Café Rio Style Pork

It seems there are two different recipes out there claiming to be the originals from Cafe Rio. They are both really good! This one, used at a RS dinner, is a little easier than the other.

3 to 4 lbs. Country Style boneless pork ribs
1 cup pace picante sauce
1 cup brown sugar

Place pork in crock pot. Pour picante sauce and brown sugar over pork. Cook on high for approximately five hours until pork can be shredded with a fork.

Serve in tacos, on taco salad or use for other Mexican dishes.

Chicken alternative:
Cook chicken with a jar of salsa and a little taco seasoning.

From Louanne Tillman

Bacon Wrapped Chicken

This recipe is intended for large groups. Obviously, I half the recipe for my family.

12 chicken breasts
12 slices bacon (one pound)
2 cups sour cream
2 cans cream of mushroom soup
sliced almonds

Heat oven to 300. Wrap one slice of bacon around each breast and place in baking dish. Mix sour cream and soup together and spread over chicken. Add extra sour cream and soup for more gravy if desired. Bake at least two hours (until chicken is tender). Sprinkle with sliced almonds and broil just until browned.

from Helen and her friend Steph Pont

Fettuccine Carbonara

1/2 lb. fettuccine, uncooked
1 cup frozen peas
1/4 cup Cream Cheese
1/4 cup KRAFT Light Classic Caesar Dressing
1 Tbsp. flour
1 cup fat-free milk
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips (or bacon)
1/4 cup chopped fresh parsley
3 Tbsp. KRAFT Grated Parmesan Cheese


COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.

MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on
medium-low heat 5 min. or until heated through, stirring occasionally.

DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

from Helen Macfarlane and Kraft Kitchens obviously

Cream Cheese Crockpot Chicken

You can start with frozen chicken breasts without having to adjust cooking time.

4 to 6 chicken breasts
1 (8 ounce) bottle Italian-style dressing (you may use fat free)
1 can cream of chicken soup
1 cup chicken broth
1 (8ounce) package cream cheese
½ tsp dried basil
½ tsp dried thyme
salt and pepper to taste

In a slow cooker, combine the chicken breasts and Italian style dressing. Cook on low for 6 to 8 hours. When chicken is tender, drain most of the dressing and discard. Shred the chicken meat and return to the slow cooker.

Combine the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour mixture over the chicken in the slow cooker and cook for 1 more hour on low.

Serve over pasta or rice.

For Haystacks top with your favorite ingredients, such as: pineapple, bell peppers, onions, tomatoes, bananas, sliced almonds, chinese noodles, chopped apples, etc.

from Helen Macfarlane and her friend Allison Routt

Chicken with Apricot Preserves

4 chicken breasts cut into strips
1 taco seasoning packet
1 14 oz. can diced tomatoes (spicy if you want)
1/3 heaping cup apricot or peach preserves
2 green onions, chopped

Coat chicken with taco seasoning. Saute in olive oil on stove until nearly cooked through. Saute onions with chicken for a minute. Add tomato and preserves. Cover and simmer 15 minutes. Serve over rice and garnish with fresh cilantro.

from Helen Macfarlane and her friend Michelle Laraway

Bunker Tetrazzini

1/4 cup butter
1/4 cup flour
½ tsp salt
1/4 tsp pepper

1 cup chicken broth
1 cup whipping cream

2 cups cooked chicken or turkey
1 can mushrooms

2 Tbsp Sherry
1 pkg (7 oz) thin spaghetti (cooked)

½ cup Romano Cheese

Heat oven to 350 degrees. Melt butter in a large sauce pan over low heat. Blend in flour and seasonings. Cook over low heat while stirring till mix is smooth and bubbly. Remove from heat. Stir in broth and cream. Heat to boiling while stirring constantly. Boil and stir for 1 minute. Stir in sherry, spaghetti, chicken and mushrooms. Pour into ungreased 2 qt casserole dish. Sprinkle with cheese. Bake uncovered for 30 minutes.

from Helen Macfarlane and her friend Lore Bunker