5 Minute Restaurant Salsa

Very quick and delicious salsa.  Original recipe found on The Chunky Chef.

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5 Minute Restaurant Salsa
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Put all ingredients in blender and mix well. Refrigerate about 30 minutes before serving.

Light Chicken Enchiladas

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Light Chicken Enchiladas
Lightened up chicken enchiladas that are full of flavor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 450F. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add the jalapeno and half the onion. Cook, stirring, until soft, sbout 3 minutes. Add the chicken, 1 tsp. salt and 3/4 cup water. Bring to a boil, then cover and cook until the chicken is tender, about 6 minutes.
  2. Remove the chicken to a plate. Transfer the cooking liquid and vegetables to a blender; add the tomatoes and allspice and puree with the lid ajar. Wipe out the skillet, add the remaining 1 Tbsp oil and place over medium-high heat. Add the tomato mixture and cook until slightly reduced, 6 minutes. Pour into a baking dish.
  3. Brush the tortillas with olive oil and put on a baking sheet; bake 5 minutes. Shred the chicken. Top each tortilla with chicken and cheese, then roll upand arrange in the baking dish, seam-side down, spooning some sauce on top. Bake until the cheese melts, about 4 minutes.
  4. Toss the herbs, remaining onion, and season with salt to taste. Sprinkle on top. Enjoy!
Recipe Notes

Recipe adapted from Food Network.

Lasagna

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Lasagna
Meat and cheese packed lasagna that is absolutely delicious.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large pot over medium heat, add in the sausage and ground beef. Use a wooden spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is browned. Stir in sugar, basil, fennel, oregano, 1/2 tsp salt and pepper to taste, and 1/4 cup parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1 hour stirring occasionally.
  2. Meanwhile place lasagna noodles into the bottom of a pan. Pour hot water over the noodles, making sure the pasta is completely immersed in water. Let them soak for 30 minutes, then drain and discard water.
  3. In a mixing bowl combine ricotta with egg, 2 Tbsp parsley, 1/2 tsp salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  4. Preheat oven to 375F. Lightly grease a deep 9x13 pan.
  5. To assemble spread about 1 cup meat sauce in the bottom of the pan. Place 3 noodles on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan. Repeat layering 2 more times to create 3 complete layers. To finish, place a final layer of pasta, topped with another 1 cup meat sauce to cover the pasta. Top with the remaining mozzarella and parmesan. Cover loosely with foil.
  6. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Enjoy!
Recipe Notes

This recipe was adapted from The Stay at Home Chef