Crème Brûlée Cheesecake Bars Recipe

Ok, these are seriously addicting so watch out but they are so good. My friend made them for me and now I'm hooked. Even the hubby was all over these! He even asked are these Crème Brûlée or something? I was shocked and amazed at his finely attuned senses to know that! But it just proves how delish this dessert really is.

                                                                                                                    INGREDIENTS:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

DIRECTIONS:

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teapoons vanilla; beat until smooth. Spread over crust in pan.

3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. It will make them seep with Crème Brûléeness after the crushed toffee bit are added.  Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Continental Cheese Spread

Sure the name sounds a little funny but this is a great app for the holidays. No, not for your smart phone, as in hor devour. My uncle has been making it for Thanksgiving for many years and I'm alway the one making the biggest dent in the bowl. It's good on everything! It's actually not going to make you gain weight, which is a plus because it's made with fat free cream cheese. You can of course pump it with fat and it'd be even better I'm sure but it doesn't even need it!

Ingredients

• 1 package (8 ounces) fat-free cream cheese, softened
• 1 tablespoon fat-free milk
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced green onion
• 1 garlic clove, minced
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 
  
• Directions In a large bowl, beat cream cheese and milk until smooth. Beat in the Parmesan cheese, parsley, onion, garlic, thyme and pepper until well blended. Cover and refrigerate at least 1 hour. Serve with crackers, baguette, tortilla chips, veggies, pita chips, or anything else you want to put in your mouth. 

• Yield: 1 cup.

Nutrition Facts: 1 serving (2 tablespoons) equals 38 calories, 1 g fat (1 g saturated fat), 4 mg cholesterol, 191 mg sodium, 2 g carbohydrate, trace fiber, 5 g protein.

Fried Banana Wontons with Black & White Drizzle

I saw this in the Sept. 2010 issue of the Rachel Ray Magazine and I knew I had to try it! It didn't let me down! I was easy and delicious. We ate it for breaky with eggs but it will be a great dessert too. I'm probably making it next week for our small group. This recipe makes 12 wontons, but you can easily double the recipe for a bigger crowd...Yes, I know it's been along time since my last blog but... what can I say, I'm here now so that counts for something right! :)

Fried Banana Wontons with Black and White Drizzle

• 1/2 C choc chips
• 1/4 C heavy cream 
• 24 wonton wrappers
• 2 bananas, sliced
• 1 egg white, 1 tsp of water beaten
• 6 TB butter
• 1/2 cream frache or a bottle of "tshhht" aka Whip Cream (that's the sound my kids would make when they were little to tell me they wanted a squirt in the mouth of it, yes we do that...)

Melt the choc chips and heavy cream in the microwave in a small bowl, stirring often. 2 rounds at 40 sec each did it for us. Be careful not to burn it.  Lay out the wonton papers. Now here is a fork in the road... you can either fold them (make triangles), making 24 or top 12 with the wontons ontop like a sandwich. This is a personal decision. I did it the sandwich way but I might try it the triangle way next time. Top the wontons with banana slices and seal them with the egg mixture (respective glue), push it snug to seal the top and bottom. Add some butter at medium heat and add your first batch of wontons. Cook on each side for 2 minutes. Remove when golden brown. Wipe pan and repeat.  Pile onto plates and top with chocolate sauce and cream! Delish!

Good Morning Huevos!

Good Morning Huevos! Breakfast Casserole with homemade Pico de Gallo salsa

Despite the weather being so hot that chocolate melted IN my kitchen, I have apparently have been inspired this week, which is great. This breakfast I whipped up with ingredients I had on hand. I like to call it Good Morning Huevos!

Good Morning Huevos!

• 6-8 corn torillas chopped into little pieces
• 1 container of egg substitute or 8 eggs 
• salt and pepper (to taste in the egg mixture)
• Cayenne Pepper (to taste in the egg mixture)
• Garlic Powder (to taste in the egg mixture)
• grated zucchini
• 1 can Ortega Chilies
• 8 slices of sliced ham
• cup of shredded cheese
• handful of feta cheese
• Sour Cream

Salsa 

• very large tomato chopped and drained a little
• 3/4 onion slices super fine and chopped small
• cilantro (I used the frozen cubes I have)
• 1/4 lemon or lime
• 5 cloves garlic
• 8ish leaves of basil
• salt & pepper
• Cayenne Pepper or whatever spice you like to give a little kick, Chile con Limon

Oven to 375. Spray your pan, add 1/2 the tortillas, chilies, 1/2 cheese, feta, zucchini, and ham. Then the rest of the tortillas and cheese.  Pour on the egg mixture. Bake for about 40 minutes or until cooked throughout.

While you are waiting, you can make the salsa. Blend the garlic, basil, and cilantro in a mini food processor or chop them all finely. Add the tomato, lemon, hot spice, s & p. Mix and your done! So easy!  

Top the egg bake with the fresh salsa and sour cream. Make more and you can eat it tomorrow!

Zucchini Bread

These were really yummy! I gave them as gifts to my kids teachers and my custodians at work.


Zucchini Bread
*2 1/4 cups whole wheat all-purpose flour
*1 cup all-purpose flour
*1 1/2 teaspoons salt
*1 teaspoon ground nutmeg
*2 teaspoons baking soda
*1 teaspoon ground cinnamon
*1 cup sugar
*1 cup agave sweetener (kinda pricey, I'll prob use all *white sugar next time)
*1 cup vegetable oil
*4 eggs, beaten
*1/3 cup water
*2 cups grated zucchini
*1 teaspoon lemon juice
*1 cup chopped walnuts or pecans


Directions
Preheat oven to 350 degrees F. In a large bowl, combine flours, salt, nutmeg, baking soda, cinnamon, sugar, and agave. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes. Mini bundts 17 minutes.

Healthy Zucchini & Spinach Sloppy Joe's

It's Zucchini time of year and we already have had about 10 from our plants so besides sautéing them, we had to figure out some new recipes. Matt wanted "Sloppy Joe's" so I had to figure out how to make that work with zucchini. 

Healthy Zucchini & Spinach Sloppy Joe's

2 cups shredded zucchini

1 Tb butter or EVOO

2 big handfuls of baby spinach chopped

1 can stewed tomatoes

dried onions

garlic powder

salt & pep

1 1/2 tomato sauce (I like Classico)

2 1b ground meat

soy & Montreal seasoning

Wheat Buns (we used the sandwich thins and they were... too thin, tasty though)

Parmesan for the buns

Cook the zucchini in the 1 Tb butter or EVOO for a couple minutes, then add the dried onion and spinach. Cook it for a bit to some water out. Add the stewed tomatoes, garlic, salt & pepper. Cook it down to get more water out. 

Cook the meat of your choice (we used beef) and season with some Montreal seasoning. Drain and add a couple dashes of soy sauce.  Toast buns with EVOO spray & Parmesan cheese.

Add the meat and sauce to the veggie mixture and mix. Spoon on to buns and enjoy!

Centerpiece Bundt Cakes

So i got this idea out a Martha Steward Living Magazine and thought it would be perfect for the Bridal Shower that I was throwing. You double to great ideas into one: dessert and flowers. We did 2 large Bundt cakes and a few mini ones. They turned out so delicious and beautiful. We didn't even frost them, I just sifted powdered sugar over the tops and added the fresh flowers!

Tortellini with Jalapeño Chicken Sausage and Zucchini

So this was one of those surprise meals. You know, the ones that you kinda know the ingredients you have or want to use but you aren't sure what combo you are going to do. I got most of the ingredients at Trader Joe's (TJ's) but I'm sure you can look around and find them else where. So this one is really easy and a bit spicy but my kids loved it because the sausage looks like hot dogs... 

Tortellini with Jalapeño Chicken Sausage & Zucchini

*1 package of Jalapeño Chicken Sausage (TJ's), cut long ways and chopped

*1 lb of Tortellini (I like the TJ's kind)

*1/4 cup sour cream

*1/2 cup Parmesan cheese (some to mix in and some to sprinkle)

* salt & pepper, soy sauce, EVOO, 1 TB Basil

*4 zucchini, cut long ways and chopped

*1 lemon

*1 small onion finely chopped

Boil your pot of water for the Tortellini and cook when ready.

Sauté the onion in a little olive oil and a dash of soy sauce. When they are soft, add the Jalapeño Chicken Sausage and crisp a little. Then add the zucchini stir frequently. By now the Tortellini should be done, drain it but pour a couple tablespoons of pasta water into the veggies & meat. Put a lid on the mixture and cook a bit.

Put the Tortellini back in the pot and add a "glug" of EVOO, 1/2 of the cheese, and the sour cream. Added about a tablespoon of cubed (frozen in cubes from TJ's) basil.  Mix it all together. Scoop the Tortellini and top it with the veggies and meat. Sprinkle cheese, grind some pepper, and squeeze some lemon and you are done! 

 

Mo's Amazing Apple Dip

This is an apple dip that will make you question your self control...

Mo's Amazing Apple Dip
-1 block cream cheese, softened
-1/3 cup brown sugar
-1 bag toffee bits
-1 jar Mrs.Richardson's Butterscotch 
-Granny Smith Apples-sliced
Mix cream cheese and brown sugar until completely blended and put into a shallow dish. Top with the Mrs.Richardson's Butterscotch, then the toffee bits. Best if refrigerated for at least an hour, but it's still delish without doing that. 


Variations: Hot fudge and caramel sauce. The caramel sauce was kinda thin but the fudge was great for a change!

Pappardelle Pesto Pasta

This is one of those dishes that fell together for me an turned out so yummy! All four of us loved it and it is super quick and healthful too! Plus, I cooked it in my new kitchen (see picture), yay! This black stove isn't fun to clean but it is pretty...

Pappardelle Pesto Pasta 

*1 lb Pappardelle Pasta (I got the egg kind at TJ's) 

*3 pieces of chicken breast-chopped  

*4 small yellow squash-cut in fourths lengthwise and chopped

*2 Roma tomatoes chopped

*EVOO

*Garlic Powder, Cayenne pepper, garlic salt

*Salt and Peppa

*4 slices of bacon- chopped small

Pesto Recipe-

*2 cups fresh basil leaves, packed

*2/3 cup freshly grated Romano cheese (or Parmesan)

*1/2 cup extra virgin olive oil

*1/3 cup pine nuts or walnuts

*3 medium sized garlic cloves, minced

*Salt and freshly ground black pepper to taste 

*Couple squirts of lemon (I like half a lemon)

*2 handfuls of Spinach leaves

Start boiling the water for the pasta and cook according to the package at the lowest recommended time. Drain and put back in the pot, add the finished pesto.

Dust the chicken with S and P, EVOO, & garlic powder. BBQ or pan cook until no longer pink. You can pound them down a bit first to make them cook faster. 

Put all the ingredients for the pesto, except the EVOO in the food processor, blender, Magic Bullet, or whatever you have and blend. Then add EVOO bit by bit.  Add finshed pesto to the pasta.

Sauté the chopped bacon and yellow squash in a large pan with a tiny bit of EVOO. When the squash is getting tender, add the tomatoes and continue to stir for a couple minutes. Add a little Cayenne pepper and garlic salt. Cover for about 1 minute to soften the tomatoes. 

Serve the pasta with pesto, topped with the veggie mixture, and the then the chicken.

Enjoy!

Warm Chocolate Pudding Cake

This is amazing! It's soooo easy and good hot or cold the next day. 

1 pkg. (2-layer size) devil's food chocolate cake mix

2 cups cold milk
1-1/4 cups water
2 pkg. (3.9 oz. each) Chocolate Instant Pudding
1/3 cup sugar
2 cups thawed Cool Whip

Heat oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

Pour milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter.

Put baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes. Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dishes; top with Cool Whip.

Delish Open-Faced Ciabatta Cheese Steak

Ok, so I know it's been awhile so I'm going to post another dinner tomorrow!

These are juicy and messy but so good. They have been requested by a couple of my peeps so I thought I'd post them for all. I got it from Rachael Ray's Express Lane Cookbook. So, this isn't an actual picture of this recipe but it's enough to get you interested in the meal! Makes 4 -6 Servings
1 1/2 lbs thick-cut steak (or pre-sliced steak to make it easy)
4 TB EVOO
salt and pepper
1 red bell pepper, seeded and sliced
1 large onion, quartered and sliced
5 garlic cloves (3 for veggies, 2 for bread)
1 large ciabatta loaf or any chewy loaf, split down the middle
1/2 cup Parmesan Romano
1/2 cup red wine
1/2 cup beef stock
1 cup crushed tomatoes (can)
3 TB capers, drained and chopped
fist full of flat leafed- Italian parsley
8 oz chunk of provolone or slices

Slice the meat very thin against the grain.

Heat 2 TB of EVOO (twice around the pan) on high. When hot add meat and sear to caramelize. Keep them moving. Season with salt and pepper. Remove from pan and tent some foil to keep them warm but not overcooked. Add more EVOO and reduce to medium heat, add peppers, onions, and garlic. Cook for 5 minutes, stirring frequently.

Preheat broiler to high and place the rack on the 2nd highest spot.  Put the bread on the rack and toast until golden. Now rub the bread with garlic, drizzle with EVOO, and top with the Parmesan Romano and pepper.  Melt for a few seconds and remove.

Add wine and stock to the veggies and cook down for 1 minute. Then add tomatoes, capers, and parsley, bring to a boil.  Add meat to veggies with any juice from meat for 2-3 minutes.

Shred cheese or slice thin. Pile the meat and veggies over the entire loaf and cover in provolone.  Place it in the broiler to melt the cheese until bubbly. Cut each side into desired portions and enjoy!!!

Sorry my "followers"

So I have been super busy with redoing the house we just bought, moving out of our apartment, and now rooming with my parents... so all that so say sorry foodies. Well, I have a great recipe I adapted and made last night and I will be sharing it shortly.  That picture is of my future kitchen! I can't wait. If you want to check it out click here!
Swift Mamas House Remodel

Baker's Chocolate & Mocha Sweethearts from kraftfoods.com

These are a bit of a commitment but they are so worth it!! If you are on Weight Watchers, this is NOT recommended. For the rest of us without willpower...it's your normal delicious brownie with a twist and my 2 cents... Enjoy!

 4 squares BAKER'S Unsweetened Chocolate
3/4 cup  (1-1/2 sticks) butter or margarine
2 cups sugar
4   eggs
1 tsp. vanilla
1 cup  flour
1/2 cup Suisse Mocha Café, or any other flavor
6 squares  BAKER'S Semi-Sweet Chocolate
1-1/2-inch heart-shaped cookie cutter
12 oz Cool Whip
HEAT oven to 350°F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
MICROWAVE unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and flavored instant coffee; stir until well blended. Spread into prepared pan.
BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownie from pan; cut into shapes with 1-1/2-inch heart-shaped cookie cutter. (Reserve scraps for snacking or another use.) Melt semi-sweet chocolate as directed on package. Dip tops of brownie hearts in chocolate or get a spoon full and drizzle it on. That was easier for me. Refrigerate until chocolate is firm.
TOP with dollops of the Cool Whip to soften the sweetness of the brownie


Check out http://www.kraftrecipes.com/recipes/dessert/chocolate-center/Pages/chocolate-center.aspx for more yummy chocolate things like the easy 


Warm Chocolate Pudding Cake! http://www.kraftrecipes.com/recipes/warm-chocolate-pudding-cake-112458.aspx

Baked "Wally"

My hubby wants you to know that this is "Husband Approved..."  The pasta in this dish looks.. like Wally's eyes hence the name Baked "Wally" created by my 4 year old.  It's readlly good and bakes for 20 minutes so you have time to clean up the mess that you just made by cooking it!

Baked "Wally"
1 lb Mezzi Rigatoni (or whatever short pasta is in your cupboard at the time)
1 lb ground turkey (or whatever meat...)
2 big handfuls of Baby Spiniach (chopped)
1 package of mozzorella cheese shredded
1 jar store bought sauce (I used the 3 cheese Marinara from F and E )
1 can stewed tomatoes
1/2 - 1 cup Parmesan 
2 garlic cloves minced (I buy the pre-minced garlic at Costco in the jar)
salt and pepper
cayenne pepper-3-4 good shakes
a couple shakes of basil (I by the frozen basil at TJ that pops out like cubes and I used 3)
1. Heat oven to 375 and boil water for pasta and cook 1 min under recommended time. Put aside when cooked. 
2.Cook the ground turkey until browned with garlic, some pepper, cayenne, basil, salt. 
3. Turn to low heat and add chopped spinach to turkey and stir. 
4. Add stewed tomatoes and sauce and simmer for 2 minutes. 
5. Add cooked pasta and Parmesan. 
6. Put layer 1 of pasta mixture 1/3 cheese, repeat 2 more times topping with the cheese.
7. Cook for 20 minutes and enjoy!

Kielbasa-and-Onion Pizza

This is such a yummy and very quick homemade pizza! Serve with a mixed greens salad.

Kielbasa-and-Onion Pizza

 By: Sarah Zorn from Rachel Ray Magazine

INGREDIENTS:

2 tablespoons extra-virgin olive oil 

1/2 pound kielbasa, halved lengthwise and thinly sliced crosswise, use any smoked or precooked meat in place of the kielbasa.

2 onions, thinly sliced 

Salt and pepper 

1 teaspoon fresh thyme leaves, chopped (or dry if you don't want to buy it fresh)

1 pound refrigerated pizza dough (Fresh and Easy's whole wheat dough is SO good)

1 cup shredded gruyère cheese (about 4 ounces), or whatever cheese you want, I used mozz once and a Mexican blend another time

minced garlic

DIRECTIONS:

Position a rack in the lower third of the oven and preheat to 500°. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the kielbasa and cook, stirring, until lightly browned, about 5 minutes; transfer to a medium bowl. Add the onions and garlic and remaining 1 tablespoon olive oil to the skillet and cook for 2 minutes. Lower the heat to medium-low, season with salt and pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. Stir in the kielbasa and thyme and season with salt and pepper.

Stretch the pizza dough to fit a greased baking sheet. Arrange the kielbasa mixture evenly on top and sprinkle with the cheese. Bake until the crust is golden-brown, 15 to 20 minutes. Enjoy!

World Vision: Haiti Earthquake Relief

World Vision: Haiti Earthquake Relief

This is a really well know group to support the relief effort in Haiti!

Lettuce Wraps

These Lettuce Wraps were inspired by the samples at HB's 5 points Trader Joe's.  Elliott ate it that day and I was sold trying it for dinner. There is a main ingredient found there (General Tsao Stir Fry Sauce), but you can buy another wok sauce or comment me and I'll try to figure it out!

Lettuce Wraps

1 head of iceberg lettuce (washed and pulled into pieces)

1 lb ground turkey

1 TB Sesame oil

1 TB soy sauce

pepper

3/4  jar of Trader Joe's General Tsao Stir Fry Sauce

2 TB garlic minced (I buy this in a jar at Costco)

1 red bell pepper diced

2 zucchinis cut into 1/2 moons

2 carrots shredded

4 green onions diced

1 handful of cilantro chopped finely

Heat a large pan with Sesame oil and add ground turkey. Cook for 5 minutes and then add garlic, soy sauce, bell pepper, zucchini, and carrots. Cook all until veggies are softening, then add the sauce. Cook for 5 minutes and then add the cilantro and green onions. Simmer 5 minutes more. Put a scoop of meat and veggies in lettuce pieces and enjoy!

K's Stroganoff

So, since I didn't post a recipe last week... I'm going to do 2 this week! The 1st one is going to be a Stroganoff type pasta dish I made last week and my family loved. Now, I'm a look in the fridge and toss it in kinda cook so beware... Also, I don't measure unless I'm baking so I'll do my best!
 

K's Stroganoff 
*1 lb Fusilli (corkscrew-like pasta)  
*1 lb ground beef (or whatever you want) 
*1 tsp cayenne pepper  
*½ yellow onion minced  
*2 TB minced garlic  
*2 TB soy sauce  
*2 zucchinis (chopped small)  
*½ can stewed tomatoes  
*3 TB butter  
*½ cup flour  
*1 TB garlic powder  
*1 cup sour cream  
*½ cup Parmesan cheese  
*½ cup milk  
*½ cup pepper  
*½ jack cheese shredded  
*1 cup pasta water  
*pepper and salt 
Pasta: Boil a pot of water and add some salt for the pasta. Cook the past 1 minute under the suggested time and put aside (don’t forget to save some water).  
Meat: Sautee onion and then add the ground meat, cayenne pepper, soy sauce, & minced garlic. Cook until browned, add zucchini. Let them cook a bit and then add tomatoes. Cook for 5 minutes and take out of pan. 
Sauce: Use the same pan to melt the butter over medium heat (don’t let it burn). Add some flour to it and whisk until thick, then add some milk and whisk again. Add garlic powder and ½ the Parmesan- whisk. Add ½ cup pasta water whisk and add flour if it’s too thin. Add all the Parmesan and whisk in. Add Sour Cream & Jack Cheese. Put the pasta in the sauce and mix well then add the meat and veggies. Salt and pepper to taste.

Chicken and Spinach Tortilla Bake

So, this is similar to all the other Mexican Lasagna recipes out there, but it really different with the ricotta cheese in there. Trust me Havah, it won't be anything like the ricotta that you are think of from Olive Garden's Lasagna! I bought mine at Trader Joe's and it was so creamy, almost yogurt like and made this dinner so good. You can also make it vegeterian by subbing beans for chicken. So anyway, here is my take on Chicken and Spinach Tortilla Bake by Rachel Ray in her Nov 09 issue. 

Chicken and Spinach Tortilla Bake
Serves: 6 Prep: 20 Bake and cool: 25
I will double this next time so we can have more leftovers...
*1 Tablespoon of EVOO
*4-6 chicken tenders (or 2 chicken breast pieces pounded thin)
*1 ½ cups of salsa verde (I used the 12 oz jar, used almost all and poured the leftovers over the top)
*3/4 cup ricotta cheese
*5 large flour tortillas, cut into wedges
*½ small red onion, sliced thin
*3 cups baby spinach, lightly chopped
*2 cups shredded jack cheese
*½ cup light sour cream
1. Preheat oven to 450°F and heat the EVOO in a pan (medium-high heat) and season chicken with salt & pepper. Cook in pan, turning once, until cooked (5 mins). Turn off heat and set aside to shred with a fork after you cook it.

2. Whisk together the ricotta cheese & salsa verde (remember to save some). Add some pepper.

3.Grease a 9-inch square baking dish (or 2 to double it), layer 1/3 ricotta cheese mixture, ¼ tortillas, 1/3 chicken, 1/3 onion, 1/3 spinach, 1/3 pepper jack cheese. Repeat 2 more times. Top it with the light sour cream, the last ¼ of the tortillas, and the extra green salsa.

4. Bake until golden, 15-20 minutes and let cool for 5-10.

Note: The onions may be better if you add them in with the chicken to sauté a bit if your kids (or you) would like that better. My family didn’t mind it, but I think I’ll do that next time I make it.