Chicken Enchiladas

3 c chopped cooked chicken
1 chopped green bell pepper
8 oz cream cheese
1/2 c salsa
10 (8 inch) flour tortillas
12 oz chedder cheese, grated
1/4 c milk
1 small can chilies or chopped jalapeno (opt)

Preheat oven to 350 degrees.

Stir chicken, bell pepper, cream cheese,  salsa and chilies or jalapeno in a saucepan over low heat until cheese is melted. Spoon 1/4 cup of mixture down the center of each tortilla, roll up. Place seam side down in a lightly greased 12" x 8" or 13" x 9" baking dish.

Stir cheddar cheese and milk in saucepan over low heat until smooth. Pour cheese over tortillas and cover with foil. Bake 20 minutes.

Five out of five stars ~ This is Doug's favorite meal.

Chai Tea

By popular demand - here is the recipe I use to make Chai tea. I found a few recipes on the internet, and tweaked them to come up with one I love.

Chai Tea

Mix Ingredients: 

1 ½ C White Sugar 

1 C Instant Non Fat Dry Milk 

1 C Instant Tea 

1 C Non Dairy Creamer 

1 t Ground Cinnamon 

1 t Ground Ginger 

½ t Salt 

½ t Ground Nutmeg 

½ t Ground Cardamom 

1/8 t Ground Allspice 

1/8 t Ground Cloves 

1/8 t Cayenne Pepper

To make mix, place ingredients in food processor and pulse. You can also just put all ingredients in a large container, put on the lid and shake well! I like the food processor because the mix dissolves better that way. Store in an airtight container. Use the closest expiration date from the individual ingredients.

I also love to use French vanilla or another flavor of dry creamer in place of regular. 

To make chocolate chai just add 1/2 c of unsweetened cocoa to the regular mix recipe.

Makes just over 3 cups. 

20-25ish servings

To Enjoy: 

Mix 2 T with 1c hot water 

~or~ 

Mix 2 T with ½ c hot water then pour over ½ c ice

©Copyright 2009 Jessie Rayot / Jessie At Home All my videos, patterns and posts are my own work. Do not copy them in any way. If you want to share this information with someone, share the link to this post. If you want to share on your own blog / website, then you may use the first photo in this post and link back to this post. You may not give away printed copies of this post. Thank you. 

This post may contain affiliate links/ads. If you purchase something from a link in this post, I may be compensated.

 

Whole Wheat Waffles

Mix Ingredients for ~ 6 ½ c of mix
3 c Wheat Flour
1 ¼ c Powdered Milk
¾ c Light Brown Sugar
1 c Wheat Germ
½ c Bran Flakes
2T Baking Powder
½ T Salt

Place all ingredients in a tight sealing container and shake well. Store in an airtight container. Use the earliest expiration date from the ingredients used.

To make 2 c of batter, which makes 6 tradition sized waffles (about 4 by 5 inches), whisk together:
¾ c water
2 T melted butter
2 eggs
½ t vanilla

Stir in 1 ½c mix

then stir in any add-ins

Batter will be a little lumpy. Use as instructed by your waffle maker. If you find they are too dry you can switch ¼ c of the water for vegetable oil.

Add ins:
½ c finely chopped fresh, frozen or dried fruit (blueberries can be left whole)
½ c finely chopped or crushed nuts
½ c chocolate or other flavor chips
½ c mixture of any of the above

These waffles are a quick and healthy alternative to the old-fashioned cookbook version. Make up a double batch, that way the left overs can be popped in the toaster for an ultra quick and yummy weekday breakfast!

Banana Bread or Muffins

Mix Ingredients makes ~ 9 c of mix
3 c wheat flour
1 c white flour
1 c wheat germ
¼ c corn starch
1 ½ c light brown sugar
1 ½ c sugar
½ c milk powder
1 T cream of tarter
2 T baking powder
1 t salt
1 t ground nutmeg
1 t ground coriander

To make mix, just put all ingredients in a large container, put on lid and shake well! Store in an airtight container. Use the closest expiration date from the individual ingredients.

To make bread or muffins
Stir into 3 c mix:
¼ c coconut oil (or shortening)
1 egg
1 t vanilla
1 ½ c mashed ripe bananas
other add-ins of your choice

Pour into a prepared bread pan, or 12 muffin tins. Bake at 375 until done (toothpick test). About 35 minutes for muffins, 70 for bread.

Try adding in ½ c of other yummy treats that might be good. I love adding ½ c of walnuts and ½ c of chocolate chips. You could also try adding in ½ c of dried cranberries. Use what makes you happy!

©Copyright 2014 Jessie Rayot / Jessie At Home All my posts and photos are my own work unless otherwise indicated. Do not copy them in any way. If you want to share this information with someone, share the link to this post. If you want to share on your own blog / website, then you may use the first photo in this post and link back to this post. You may not give away printed copies of this post. Thank you.

This post may contain affiliate links/ads. If you purchase something from a link in this post, I may be compensated.

Greek Chicken Salad

1 c chopped roasted chicken breast
2/3 c diced seeded cucumber
1/4 c (1 oz) crumbled feta cheese
2 T fresh lemon juice
2 T olive oil
1/4 t salt
1/4 t freshly ground black pepper
1/4 c Greek or strained yogurt
2 c sliced romaine lettuce

Combine all but last ingredient (romaine lettuce) and toss gently.

Refrigerate for at least 2 hours before serving. Add in romaine just before serving to keep it crisp.

If you are using this in a sandwich, try using the leaves whole, separate from the salad, especially if you are making the sandwich ahead of time. Or, for a bread free meal, place the salad inside the romaine leaves and serve in romaine "boats".

makes 4 servings ~ prep 10 minutes plus 30 minutes ahead of time to pre~cook the chicken. Pre~cooking the chicken can be done a day or two in advance.

Try putting this in a pita spread with a little bit of roasted pepper hummus.

©Copyright 2014 Jessie Rayot / Jessie At Home All my posts and photos are my own work unless otherwise indicated. Do not copy them in any way. If you want to share this information with someone, share the link to this post. If you want to share on your own blog / website, then you may use the first photo in this post and link back to this post. You may not give away printed copies of this post. Thank you.

This post may contain affiliate links/ads. If you purchase something from a link in this post, I may be compensated.

 

Our Favorite Coucous

prep ~ 10 minutes
cook ~ 10 minutes
servings ~ 4

INGREDIENTS
2 scallions, chopped
1 1/2 T fresh lemon juice
1/2 c dry couscous (try whole wheat)
2 T chopped fresh parsley
1/4 c crumbled feta
salt & pepper to taste

DIRECTIONS
Toss the scallions and lemon juice in the bottom of a small bowl. Pour couscous in the bowl, and then cover with 1/2c of boiling water. Cover bowl with lid or with a plate if you don't have a lid. Let couscous steam for five minute. Add the remaining ingredients in with the couscous and fluff and mix with a fork.

This is a family favorite. It is tasty, healthy and quick.

©Copyright 2014 Jessie Rayot / Jessie At Home All my posts and photos are my own work unless otherwise indicated. Do not copy them in any way. If you want to share this information with someone, share the link to this post. If you want to share on your own blog / website, then you may use the first photo in this post and link back to this post. You may not give away printed copies of this post. Thank you.

This post may contain affiliate links/ads. If you purchase something from a link in this post, I may be compensated.

Archives

Click on the category to go to that list. Recipes are listed in multiple categories if they fit there.

Poultry
Salads and Slaws
Pasta and Grain Sides
Sandwiches/Wraps/Pitas

Pork
Beef
Ground Meat (beef, turkey, chicken, pork)
Fish and Shellfish
Potato Sides
Rice, Beans, Corn Meal Sides
Vegetable Sides
Sauces and Salsas
Soup
Appetizers/Dips/Spreads
Dry Mixes/Condiments/Noodles/Pasta
Breads
Snacks
Drinks
Cookies and Brownies
Cakes and Pies
Desserts
Breakfast

Pasta & Grain Sides

Cous Cous
Our Favorite Cous Cous

Pasta

Sandwiches/Wraps/Pitas

Sandwiches


Wraps


Pitas 
Greek Chicken Salad Pitas 

Salads and Slaws

Salads


Poultry Salads

Greek Chicken Salad

Dressings


Slaws