Baked Chicken and Kale Flautas

1 pound boneless, skinless Chicken Thighs (about 4) 16 ounces Beer (or chicken broth) 2 cups Water 1 teaspoon Paprika 1 teaspoon Kosher Salt 1 teaspoon Garlic Powder 1 teaspoon Chili Powder 1 Jalapeno Pepper, minced (I didn't use) 3 cups Baby Spinach/Kale, chopped 5 burrito-size Flour Tortillas (9 inches) 6 ounces Queso Quesadilla or other melting cheese, shredded 1 teaspoon Olive Oil, or cooking spray Salsa and sour cream, for serving Preparation Preheat the oven to 450*F. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Creamy Tomato Tortellini Soup

2 whole large Cloves Of Garlic Minced 2 Tbl Olive Oil 2 10 3/4 oz Cans of Condensed Tomato Soup 1/4 cup Sun Dried Tomatoes, chopped or 2 Tbl Of Sun Dried Tomato Paste 2 cups Half-and-half 2 cups Chicken Stock 1 tsp Onion Powder 1 Tbl Italian Seasoning 1/2 tsp Salt 1/2 tsp Pepper 1 whole 9 Oz Package Of Cheese Filled Tortellini 1/2 cup Shredded Parmesan Cheese, for garnish Saute garlic with the olive oil in a large stock pot over medium heat until golden brown. Be sure to keep an eye on it so it doesn’t get too brown or burnt. When the garlic is done, add tomato soup, tomatoes, half and half, chicken stock and spices. Bring to a simmer. Once simmering, drop tortellini into the soup. Cook according to the package directions. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese.

Cheesy chicken and rice bake

2 whole Boneless, Skinless Chicken Breasts 4 cups Cooked Brown Rice ¾ cups Frozen Corn 15 ounces, fluid Can Black Beans, Drained And Rinsed 1 cup Plain Greek Yogurt (or Sour Cream) 4 ounces, fluid Can Green Chilis ½ cups Salsa 1 cup Low-fat Cheddar Cheese, Plus More For Topping 2 Tablespoons Fresh Cilantro For Garnish Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro. To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and rehe

Parmesan Chicken Bake

6 chicken breasts 1 C light mayonnaise or Greek yogurt (I have done 1/2 of each as well) 1/2 c fresh Parmesan cheese, plus more for the top 1 1/2 tsp seasoning salt 1/2 tsp pepper 1 tsp garlic powder 1. Preheat oven to 375 degrees and spray the inside of a 9x13 glass pan. Lay the chicken inside the pan. 2. Mix together the remaining ingredients and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out.) Sprinkle on a bit more fresh Parmesan over all the chicken. 3. Bake uncovered for 45 minutes. This dish is even better the next day, so just reheat in the microwave!

Santa Fe Chicken Salad

Ingredients: 6 cups of mixed baby greens 1 15oz can of of corn kernels, rinsed well 1 15 oz can of black beans, rinsed well 1/4 cup freshly grated Monterrey jack cheese 1/4 freshly grated sharp cheddar cheese 1/4 cup spiced tortilla strip salad toppers 4 thin chicken cutlets (not the full chicken breasts) 1 cup garlic herb marinade (KC Masterpiece) For the Dressing: 1/2 cup light mayo 1 teaspoon chili powder 1/4 cup freshly chopped cilantro 3-4 tablespoons freshly chopped chives or green onions 1 tablespoon lime juice (I used bottled) 2 teaspoons white sugar Directions: Marinade your chicken in garlic herb marinade for at least 3 hours. These are the thinly sliced chicken cutlets you can buy prepackaged. If your store doesn't' have them, slice your chicken breast in half lengthwise to create 2 thin chicken breast pieces. Meanwhile, make the dressing. Mix all ingredients together well and refrigerate. Grill chicken until done. Rinse corn and beans. Pile your lettuce, and top with corn, beans, cheese and tortilla strips. Place chicken on top. Top with dressing. Enjoy!

Chicken Fajita Marinade

1/4 cup beer
1/3 cup fresh lime juice
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon chopped cilantro
1/2 teaspoon ground cumin
salt to taste
Directions
1.To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, and salt; mix well.
2.To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.

Scooter’s Spaghetti

Scooter’s Spaghetti

Ingredients
8 ounces uncooked spaghetti
1 pound ground beef
1 large can spaghetti sauce (26.5 ounces)
1 tablespoon butter
1/2 cup chopped green peppers (I usually omit or substitute red peppers)
1/3 cup chopped onions
8 ounces cream cheese
2 tablespoons milk
Fresh grated Parmesan cheese
French Fried Onions (small can)
Directions
Cook spaghetti according to directions on the package. Cook to al dente, drain and set aside.
Brown ground beef. Drain excess grease. Add spaghetti sauce to skillet and heat.
Combine onions, peppers and butter in small glass bowl. Cover and microwave 4 minutes on HIGH until soft.
Add cream cheese and milk to vegetables and stir well.
Using a 10 x 6 dish, assemble in the following order:
Thin layer of meat sauce on the bottom of the casserole dish.
Spaghetti
Cream cheese/vegetable mixture
Spaghetti sauce
Parmesan Cheese (amount subject to your own taste)
French Fried Onions (added during last 5 minutes of cooking)
Bake at 350 degrees for 25 minutes. Top with French Fried onion and continue baking 5 more minutes. (This is the secret ingredient–don’t let them burn.)
Notes
Make this ahead of time and refrigerate or freeze without the French Fried onions. Don’t forget to add them 5 minutes before casserole is finished cooking.