Simple Perfect Enchiladas

Source: foodnetwork.com

Sauce:
2 tablespoons canola oil
2 tablespoons all-purpose flour
One 28-ounce can enchilada or Mexican red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper

Meat:
1 pound ground beef
1 medium onion, finely chopped
1/2 teaspoon salt

The Rest:
Canola oil, for frying
10 to 14 corn tortillas
Two 4-ounce cans diced green chilies
1 cup chopped green onions
1/2 cup chopped black olives
3 cups grated sharp Cheddar cheese
Cilantro, for garnish

For the sauce, in a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat, while the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

For the rest, in a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.  Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.  Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Chicken Asparagus Fettuccine Alfredo

Source:  sixsisterstuff.com

1 (16 ounce) package fettuccini noodles

5 Tablespoons olive oil (divided)

2 boneless skinless chicken breasts (cut into cubes)

Salt and pepper, to taste

Garlic powder, to taste

1 cup chicken broth

1 bunch asparagus (cut into pieces)

1 teaspoon minced garlic

1/2 cup shredded Parmesan cheese

1 (20 ounce) jar Alfredo sauce

Cook noodles according to directions on package for Al dente, then drain and set aside. 

In a large skillet or sauce pan, warm 3 Tablespoons olive oil over medium heat. Add chicken to pan and sprinkle with salt and pepper and garlic powder. Cook for 5 minutes or until chicken is cooked through. Remove chicken from pan and place on paper towels to absorb extra oil. 

In the same pan, add chicken broth, asparagus and minced garlic. Cover and steam for 5 to 10 minutes until asparagus is soft. 

Stir chicken and asparagus mixture into noodles. Drizzle on remaining 2 Tablespoons of olive oil. 

Mix in Alfredo sauce and Parmesan cheese.

Chicken Teriyaki Casserole

Source: sixsistersstuff.com

1 cup soy sauce
3/4 cup water
1/2 cup brown sugar
1 teaspoon ground ginger
1 teaspoon minced garlic
2 Tablespoons cornstarch
2 Tablespoons water
3 boneless skinless chicken breasts
6 cups frozen stir fry vegetables
1 1/2 cups cooked quinoa

Preheat oven to 350 degrees and spray a 9x13 glass pan with nonstick cooking spray.
In a small saucepan, combine and stir soy sauce, water, brown sugar, ground ginger, and minced garlic.
Bring to boil and take off heat.
Mix 2 Tablespoons of cornstarch and 2 Tablespoons of water together and add to the mixture.
Place chicken in glass pan and pour the sauce over the chicken and bake for 30 minutes.
Remove from oven and shred the chicken with 2 forks. Add frozen stir fry vegetables and cooked quinoa to the pan.
Mix and flatten out, then place back in oven and cook for 15-20 minutes or until the vegetables are fully thawed.

Baked Hawaiian Chicken

Source:  sixsisterssuff.com

Chicken:

4 boneless skinless chicken breasts
salt and pepper, to taste
1 1/2 cups cornstarch
3 eggs (lightly beaten)
1/4 cup canola oil

Hawaiian Sauce Ingredients:
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
1 teaspoon minced garlic
1/2 Tablespoon cornstarch
1 red bell pepper (diced)
1 green bell pepper (diced)
4 green onions (roughly chopped)
1 (20 ounce) can pineapple tidbits (drained)

Preheat oven to 325 degrees F.
Cut chicken breasts into bite-sized pieces and season with salt and pepper.
Place cornstarch and eggs in small separate bowls. Dip chicken into cornstarch then coat in egg mixture (I know it seems backwards to dip it in cornstarch first, but trust me on this!).
Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.
Place the chicken in a 9 x 13 greased baking dish sprayed lightly with non-stick cooking spray.
In a medium-sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch.
Add the red bell pepper, green bell pepper, green onions and pineapple tidbits.
Pour over chicken and bake for 1 hour, stirring every 20 minutes.

Slow Cooker BBQ Pork Roast

Source:  sixsistersstuff.com

1 (2.5 pound) pork loin boneless roast

1 Tablespoon sea salt

1/4 teaspoon garlic powder

1 cup barbecue sauce

1/2 cup ketchup

1/3 cup brown sugar

1 Tablespoon Worcestershire sauce

1 Tablespoon red wine vinegar

1 Tablespoon Old Bay Seasoning

1 teaspoon liquid smoke

Pierce pork all over with a carving fork.

Rub sea salt and garlic powder over the pierced pork.

Place the pork in a slow cooker that has been light sprayed with non stick cooking spray.

In a separate bowl combine the barbecue sauce, ketchup, brown sugar, Worcestershire sauce, red wine vinegar, Old Bay Seasoning, and liquid smoke. Pour over the pork.

Cook on low for 5 hours. You can use the remaining liquid in the slow cooker to pour over the pork after it is sliced.

Baked Saltine Cracker Chicken

Source:  sixsistersstuff.com

1/2 cup butter

2 sleeves saltine crackers

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

salt and pepper, to taste

6 boneless skinless chicken breasts

Preheat oven to 375 degrees F.

Melt butter in a small bowl and set aside.

Crush crackers in a food processor or a Ziploc bag with a rolling pin, until they become fine crumbs.

Combine crushed crackers, Italian seasoning, garlic powder, salt and pepper in a separate mixing bowl.

Spray a 9x13-inch baking pan with nonstick cooking spray.

Dip each chicken breast in melted butter, coat completely in crumb mixture and place in prepared pan.

Bake for 25-30 minutes, or until cooked through.

Easy Broiled Asparagus

Source:  sixsistersstuff.com

2 bunches asparagus

5 teaspoons garlic salt

3 Tablespoons olive oil

Set your oven to broil.

Spread asparagus on a baking sheet.

Shake garlic salt over asparagus, then drizzle olive oil over top.

With your hands, roll the asparagus so each piece is covered evenly with the oil and salt. Spread asparagus on the sheet evenly so that they are not overlapping.

Broil for about 5 minutes.