HAWAIIAN CASSEROLE: HAM, SHRIMP, PINEAPPLE RICE

Usually I don't cook on Friday nights, but since my daughter has been sick I have been trying to prepare her meals where she will eat large portions. I found any dish I prepare with fruit, she loves. Therefore, last night I made this casserole and this recipe is now going to become a staple in our house because not only was it easy to prepare, but my daughter ate 3 plates! Nothing better than when your sick little one starts to eat after a full week of having no appetite. Elijah and I ate this dish with Siracha on the side, but a can of diced jalapenos would be a really good addition to this dish if you enjoy spicy food.

...ingredients...

• 2 tbsp chicken broth
• 1 bag Instant Brown Rice
• 1 garlic clove, minced
• 1 medium onion, chopped
• 1 medium green pepper, julienned
• 2 tablespoons EVOO
• 2 teaspoons soy sauce
• 1 teaspoon fresh ginger
• 1-1/2 pounds cooked medium shrimp, tails removed and peeled
• 1 cooked ham slice, cubed
• 3/4 cup pineapple tidbits, drained

...directions...

• Cook rice in microwave according to packet instructions
• Meanwhile, in a large skillet, saute the garlic, onion and green pepper, salt and pepper (to taste) in oil until tender. Stir in chicken broth, soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.
• Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving. Yield: 8 servings.

SLOW COOKER CHICKEN VERDE ENCHILADA CASSEROLE

This dish reminds me of a cozy nights at home with the family. My daughter eats three bowls of this at a time and this recipe is one of my absolute favorite recipes. This Slow Cooker recipe is comfort food at it's best, and has become a staple in our home. Please serve Tapatio (or your favorite hot sauce), black olives, and sour cream on the side. Also, please be advised, the way we prepare this is a little spicy so edit accordingly :) Also, I that I think this dish could use a pinch of salt when you go to serve dinner.

...ingredients...

4-6 poached and shredded chicken breasts (or just buy a Rotisserie chicken and shred)

1 can of condensed cream of chicken soup / 99 % fat free

1 - 2 cans jalapenos (diced) omit if you do not like your food spicy

2 cans of diced green chiles

1 garlic clove diced

1 container of light sour cream (16 oz)

Corn Tortillas (ripped) around 18

2 cans of black olives (sliced)

2 cups Las Palmas Green Enchilada sauce (Medium spicy)

2 cups reduced fat Mexican cheese

2 avocados (sliced)

...directions...

Put chicken in a pot and fill with water, just until covering. Poach chicken 15 minutes. Take out, cool and shred into crock pot. Cover with soup, jalapenos, chiles, garlic, sour cream, tortillas, 1 can of olives, enchilada sauce and cheese.

Cook on LOW for 6-8 hours. Save one can of olives for top of enchiladas, add hot sauce and top with avocado.

ENCHILADA CASSER-OLE! HAPPY CINCO DE MAYO!

OLE! Happy Cinco de Mayo! In spirit of the holiday, last night we decided to eat Mexican food. Since I am a kind of a health food freak, I always try to lighten recipes up. I swear, they still taste really good and half the time my husband can barely ever tell he is eating something with fewer calories. This original recipe from Taste of Home called for sour cream and ground beef. We didn't have sour cream so I used cream cheese, and trust me, it was still great! I love ground turkey and instead of using black beans, we substituted for pinto. Enjoy!

...ingredients...

• 1 pound lean ground turkey
• 2 cups salsa (large cups) I used Pace Medium
• 1 can (15 ounces) pinto beans
• 1/4 cup reduced-fat Italian salad dressing
• 2 spoons out of a Taco Seasoning packet (large spoonfuls)
• 2 pinches ground cumin
• 4 flour tortillas
• dollops of light (1/3 the fat) cream cheese
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1/4 cup minced fresh cilantro

...directions...

• In a large skillet, cook turkey over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place two tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, small dollops of cream cheese and cheese. Repeat layers.
• Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.