IN THE KITCHEN ◽ TIPS
Four Meals
by Marcy Lytle
These recipes were a fave in the past few weeks, and they were all easy to put together. That’s the criteria isn’t it? Tasty AND easy? It is for fall, for sure, when busyness kicks in and life gets crazy.
Green Chicken Enchiladas
We had these on a weekend trip with the family and they were super easy and delish…so I’m sharing with you!
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1 t olive oil
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2 c shredded cooked chicken
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Six 8 inch flour tortillas or corn
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2 c green chile enchilada sauce or salsa verde (15-16oz can)
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2 garlic cloves minced
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½ c sour cream
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¼ c chopped cilantro
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1 c shredded cheddar cheese or Monterey Jack
Heat oven to 350 and grease a 2 quart baking dish. Heat the oil in a skillet over medium heat. Add garlic about 1 minute, stir in the sauce and cook for 1 minute. Remove from heat. Stir in sour cream and cilantro. Taste and adjust taste with S&P. (You can add more sour cream if it’s too spicy.)
Remove 1 c of the sauce from skillet and set aside. Stir the chicken and half the cheese into the skillet with the remaining sauce. Spread half of the reserved 1 c sauce over the bottom of baking dish.
Place 1/3 c of chicken in center of each tortilla and roll, arranging seam side down, in the dish. Spread reserved sauce over top and scatter remaining cheese on top.
Cover with foil and bake 15 minutes. Remove foile and bake til cheese is bubbly, about 10 minutes. Allow to cool 5-10 minutes, then scatter more cilantro on top.
Ravioli Lasagna
Another family favorite and oh, so easy, for lasagna lovers that don’t like the toil of making the traditional kind:
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1 lb ground Italian sausage
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24 oz pasta sauce
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25 oz frozen cheese ravioli square shaped (no need to thaw)
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1 ½ c shredded mozzarella
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½ Italian seasoning
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¼ t garlic powder
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½ dried oregano
Preheat oven to 350. In medium skillet, crumble and brown the sausage completely, drain the fat, and mix in seasoning and garlic powder after draining.
Reserve ¾ of the pasta sauce and set aside. Add remaining sauce to skillet with the meat and stir well. Simmer 10 minutes, stirring occasionally.
Spread ¼ c of the reserve sauce on bottom of 9X13 glass baking dish. Arrange a third of the ravioli in a single layer, top with half the sausage mixture, then ½ c of shredded cheese.
Place another third of the frozen ravioli on top and the remaining sauce, sprinkle with rest of cheese.
Place final third of ravioli on top and add rest of sauce and rest of cheese.
Cover with foil and bake for 20-30 minutes remove foil and bake 10 minutes more til cheese begins to bubble. Allow to rest 15 minutes before slicing.
Serve with Parmesan cheese. And if you want fresh basil.
Burritos
An easy weeknight meal for the family, just five ingredients!
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A package of large flour tortillas (10)
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1 lb ground meat
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1 can refried beans
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1 jar of salsa
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Grated cheddar cheese
Cook the ground beef completely, and drain the fat. Add in the bean, and the salsa, and combine.
Assemble by placing the beef mixture on the tortilla, with cheese, and roll up as you fold the sides in.
In a skillet, toast the burritos seam side down and then flip to the others, and on all sides until crispy.
Serve with avocado if you wish!
Fall Salad
This is the best salad and you can eat it for days… (found it on Ally’s Kitchen)
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1 bunch celery chopped
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1 large honey crisp apple diced
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1 large cucumber diced
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1 bunch fresh parsley chopped fine
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Handful micro greens
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8-10 pitted medjul dates, chopped
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½ c chopped pecans
Dressing –
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1 ½ c shaved Parmesan
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1 bunch freshly chopped dill
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2-3 large lemons juiced
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½ c mayo
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¼ c avocado oil (olive oil works)
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1 t salt, 1 t pepper
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2 cloves garlic minced
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2 t maple syrup
Add all salad ingredients to bowl. Mix all dressing ingredients in another bowl til smooth. Pour over salad and toss.