8/18/2012 - Lasagna Soup

Lasagna Soup
Produce from this basket: Tomato, onion
Other produce: Carrots, celery, zucchini, garlic

This is a weird recipe, but everyone at dinner seemed to enjoy it.  My wife loved it so much, she insisted I post the recipe.

Dice 2 onions, 4 carrots, 2 celery stalks, and 4 cloves garlic. Cook the vegetables in 2 T. olive oil until the onion is translucent. Add 4 cups chicken broth and bring to a boil. Lower the heat and simmer until carrots are crisp-tender.

Take any leftover lasagna you might have and slice it in 1/4 inch pieces. Add the lasagna (noodle, sauce, cheese, and all) to the soup. Add 1 chopped zucchini. Cook until lasagna reheats and the zucchini is tender. Season with basil, Italian seasoning, oregano, parsley, onion powder, garlic powder, salt, and pepper to taste.

Garnish with freshly grated Parmesan cheese.

8/18/2012 - Simple Lasagna

Lasagna
Uses from this basket: Tomatoes, onion
Other produce: Garlic

This is an easy lasagna recipe that my mom made in my younger years. Now when we call her for the recipe, she repeatedly reminds us that it is a "simple" recipe and "nothing fancy." Simple or not, it's pretty good.

- 9 lasagna noodles
- 16 oz. cottage cheese or ricotta cheese
- 16 oz. grated mozzarella cheese
- 3.25 cups good pasta sauce (homemade here)
- freshly grated Parmesan cheese

Cook the noodles in boiling salted water until al dente. Spread 1/4 cup pasta sauce on the bottom of a 9 x 13 pan. Place 3 noodles on pasta sauce across pan. Spread 1 cup sauce over noodles. Place, in spoonfuls, 8 oz. cottage or ricotta cheese evenly on sauce. Cover evenly with 1/3 lb. mozzarella cheese. Lay 3 more noodles over cheese. Cover with 1 cup sauce. Place, in spoonfuls, 8 oz. cottage or ricotta cheese evenly on sauce. Cover evenly with 1/3 lb. mozzarella cheese. Lay last 3 noodles on cheese. Cover with last cup of pasta sauce and 1/3 lb. mozzarella cheese. Sprinkle with freshly grated Parmesan cheese.

Cover with foil. Cook at 350 degrees for an hour until bubbly and awesome. Enjoy.

8/18/2012 Basket - Homemade Pasta Sauce

Homemade Pasta Sauce
Uses from this basket: Onion, tomato, broccoli, cauliflower
Other produce: Garlic

Every kitchen needs a good red sauce recipe. This is what I use:

Cook 1 lb. hamburger (or sausage) in a little olive oil. Once browned, add 3 diced onions and 4 cloves minced garlic. Cook until onion is translucent and garlic is fragrant. Add five peeled* and diced tomatoes. Add two 16 oz. cans of tomato sauce and bring to a boil. (For this iteration of the sauce, I also added, at this point, all the leftover broccoli and cauliflower we had from the night before.  You could also just add regular broccoli and cauliflower, or other vegetables, to make the sauce more nutrient-packed.) Turn to low and let simmer for 1-2 hours. Season with onion powder, garlic powder, oregano, basil, parsley, salt, and pepper to taste.

*Peeling tomatoes is quite easy. You need a pot of boiling water and a large bowl with ice cold water and ice cubes. Place each tomato in the boiling water for 15-20 seconds, then in the cold water until cooled. The skin should come right off. I usually score a small "X" into the top and bottom of each tomato to help the peeling process.

8/18/2012 Basket - Chili

Chili
Uses from this basket: Tomato, onion
Other produce: Garlic

Cook 3 onions (diced) and 4 cloves garlic (minced) in 2 T. olive oil until translucent. Add 4 peeled and diced tomatoes. Peeling the tomatoes is not necessary, though it keeps those unsightly curled skins out of the finished product. Add 1 can tomato sauce and cook on high until it boils. Then turn the heat down to low, cover, and simmer for an hour.

Add 1 can chick peas and 1 black beans (drained). Season with salt, pepper, oregano, chili powder, and cumin to taste. Bring to a boil, reduce heat and simmer for 10 minutes. Serve over cornbread topped with grated cheese.

8/18/2012 Basekt - Parmesan Broccoli and Cauliflower Salad

Parmesan Broccoli and Cauliflower Salad
Uses from this basket: Broccoli, cauliflower, lettuce
Other produce: Lemon

• 2 1/2 cups bite-sized broccoli florets
• 2 1/2 cups bite-sized cauliflower florets
• 2 eggs, lightly beaten
• 1 cup grated Parmesan
• 1/2 cup Italian seasoned bread crumbs
• 1/2 to 1 cup olive oil
• 1/2 tsp kosher salt
• 1 head green or red leaf lettuce, washed and torn
• 1/2 lemon, zested
• 1 lemon, juiced
• 1/4 cup extra virgin olive oil
• 1/2 tsp freshly ground black pepper

 

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and the bread crumbs in a separate dish. Dredge the vegetables in the cheese or bread crumbs, pressing to coat evenly (about 2/3 of the veggies in the parmesan and the other 1/3 in the bread crumbs)

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Pour olive oil in a large heavy skillet until it is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.

Place the lettuce in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, and pepper. Drizzle the lettuce with the vinaigrette and toss to coat. Add the vegetables. Toss and serve.


Modified from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-broccoli-and-cauliflower-salad-recipe/index.html

8/18/2012 Basket

This week's basket is from the Springville Reagan Academy location.

We got:

• 2 heads green leaf lettuce
• 1 bunch Tuscan kale
• 4 onions
• 6 tomatoes
• 1 head cauliflower
• 1 bunch broccoli
• 5 white nectarines
• 4 bananas
• 2 Asian pears
• 7 plums
• 1 bag grapes

8/11/2012 Basket - Broccoli Cheese Stuffed Potato Skins

Broccoli Cheese Stuffed Potato Skins
Uses from this basket: Broccoli
Other produce: Potato

• 8 potatoes
• olive oil
• salt
• 4 cups broccoli florets
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp ground mustard
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• dash ground red pepper
• 1 1/2 cups milk
• 1 1/2 cups shredded mozzarella cheese

Pierce potatoes several times with a fork.  Bake at 400 degrees for about an hour, until cooked through.  Cool until easy to handle.  Scoop most of insides out, leaving skin intact, and set aside for another use (I just mashed mine up with a little milk, sour cream, garlic salt, onion powder, dill, and Italian seasoning).

Brush inside and outside of skins with olive oil and sprinkle with salt.  Place skin side down on a baking sheet and bake at 450 degrees for about 20 minutes, until skins are crisp.

In the meantime, steam the broccoli and make the cheese sauce:  In a medium saucepan, melt butter over low heat.  Stir in flour, ground mustard, salt, pepper, onion powder, and red pepper.  Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Gradually stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese until melted.  Stir in cooked broccoli.

Scoop broccoli cheese mixture into potato skins and return to oven at 400 degrees for 5 minutes.

8/11/2012 Basket - Mango Steak

Mango Steak
Uses from this basket: Mango, melon
Other produce: Apple, lemon, garlic, ginger

• 1/4 cup olive oil
• 2 T brown sugar
• 2 T soy sauce
• 1 T lemon juice
• 1-2 cloves garlic, minced
• 1-2 tsp freshly grated ginger
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/2 cup finely diced melon (honeydew, cantaloupe, or galia)
• 1/2 cup finely diced apple
• 1 small mango, finely diced
• 1 pound steak, cut into thin slices

Combine all ingredients except steak in a small saucepan.  Heat over medium-low heat for 5 minutes.  Arrange steak in a shallow dish and spread fruit mixture over the top.  Cover and refrigerate for at least 2 hours.   Place steak on broiler pan along with marinade and broil until cooked to desired doneness. 

8/11/2012 Basket - Meatless Shepherd's Pie

Meatless Shepherd's Pie
Uses from this basket: Celery, green pepper, mushrooms, Tuscan kale
Other produce: Onion, carrots, garlic, potatoes

 

Just a warning, this is a little labor intensive, but SO good.

• 4 potatoes, cubed
• 2 Tbsp butter
• 1/2 a large onion, diced
• 1 bell pepper, chopped
• 4 ounces mushrooms, thinly sliced
• 1 Tbsp minced garlic
• 3 ribs celery, chopped
• 1 bunch Tuscan kale, stemmed and thinly sliced
• 1 can kidney beans
• 2 cups sliced carrots
• 1 can cream of mushroom or cream of chicken soup
• 1 can cream of celery soup
• 1/2 cup worcestershire sauce
• dried rosemary
• salt & pepper
• ground nutmeg
• 4 ounces cream cheese
• 1 cup sour cream
• 1/2 tsp salt
• 1/8-1/4 tsp pepper
• 3 Tbsp butter
• paprika

Cook potatoes in boiling salted water until tender, about 15 minutes.

While potatoes cook, melt 2 Tbsp butter in a deep saute pan over medium high heat.  Saute onion, pepper, mushroom, garlic, and celery until onion is translucent.

Meanwhile, cook the sliced carrots in boiling salted water until you can pierce them fairly easily with a fork (I just used the same pot I did the potatoes in because they were done cooking by the time I needed to cook the carrots).

While carrots cook, stir kale and kidney beans into onion mixture and cook until kale is wilted.  Stir in cooked carrots, soups, and worcestershire sauce.  Season with rosemary, salt & pepper, and nutmeg.  Pour into a 2 1/2 quart casserole dish.

When potatoes are cooked, mash with cream cheese and sour cream.  Stir in salt & pepper.  Spread mashed potatoes over the vegetable mixture in the casserole dish.  Dot with 3 Tbsp butter and sprinkle with paprika.

Bake at 350 degrees for 30 minutes (if some of the gravy bubbles up through the potatoes, it's not a big deal).

8/11/12 Basket - Cherry Banana Smoothie

Cherry Banana Smoothie
Uses from this basket: Cherries, banana

Sorry for the weird looking-into-the-cup picture...we are currently moving so all of our clear glasses are packed.

• 2 large bananas
• 2-3 cups cherries, pitted and frozen
• 12 ounces Greek yogurt
• 1/4 tsp almond extract

Put all ingredients in the blender and blend until smooth.  Voila!  Delicious smoothie with no added sugar.

8/11/12 - Broccoli with Garlic and Soy Sauce

Broccoli with Garlic and Soy Sauce
Uses from this basket: Broccoli
Other produce: Garlic

• 1/2 head garlic, peeled and minced (about 8 cloves)
• 1/2 cup olive oil
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp kosher salt
• 4 cups broccoli florets
• 1 Tbsp soy sauce

Put the garlic and oil in a small saucepan.  Bring to a boil and cook uncovered over low heat for about 15 minutes, until garlic is browned and tender.  Turn off the heat and add the red pepper flakes and 1/4 tsp salt.  Pour into a heat-proof container and allow to cool to room temperature

Blanch the broccoli florets in a large pot of boiling salted water for 2 to 3 minutes, until crisp-tender (I actually did closer to 5 minutes because I like my broccoli a little more tender).  Drain well and immerse immediately into a large bowl of ice water until the broccoli is cooled.  Drain well.

In a medium bowl, toss the broccoli with 1/4 tsp salt, about 2 Tbsp of the oil used to cook the garlic, and about half the garlic.  Adjust seasonings to taste and serve cold.

*Note: The idea of this being served cold was a little weird to me at first, but I really ended up loving it so if you're not sure about that aspect, definitely give it a try!


Recipe modified from: http://www.foodnetwork.com/recipes/ina-garten/broccoli-with-garlic-and-soy-sauce-recipe3/index.html

8/11/2012 Basket - Honey Chinese Chicken & Peppers

Honey Chinese Chicken & Peppers
Uses from this basket: Green pepper

• 2-3 pounds boneless, skinless chicken thighs
• 1/2 cup hoisin sauce
• 1/2 cup honey
• 1/2 cup teriyaki marinade
• 1/2 cup soy sauce
• 2-3 bell peppers, cut into 1" squares

Combine hoisin sauce, honey, teriyaki marinade, and soy sauce.  Marinate chicken in that mixture for at least 2 hours.

Bake at 350 degrees for 1 hour, adding the peppers and turning the chicken halfway through.   Serve over hot, cooked rice.

8/11/2012 - Sparkling Mango Cherry Drink

Sparkling Mango Cherry Drink
Uses from this basket: Mango, cherry

• 2 cups cherries, pitted and frozen
• 1 large mango, diced and frozen
• approx 50 ounces sparkling apple cider, chilled

Place frozen fruit in the bottom of a glass pitcher.   Pour sparkling cider over fruit.  Let sit for 30 minutes before serving.

8/11/12 Basket - Almost Stuffed Peppers

Almost Stuffed Peppers
Uses from this basket: Green pepper, tomato
Other produce: Onion

• 1 pound ground beef
• 1 large tomato, diced
• 1/2 medium onion, thinly sliced
• 3 medium green peppers, cut into 1/4 inch slices
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp Italian seasoning
• 1/3 cup tomato or pasta sauce
• 1/4-1/3 cup steak sauce
• 3 cups cooked rice

In a large skillet, brown beef.  When beef is mostly cooked, stir in tomatoes and cook 2-3 minutes.  Stir in onion and continue cooking for 1-2 more minutes.  Stir in green pepper and seasonings.  Cook until peppers are crisp tender.  Stir in tomato sauce and steak sauce.  Cook until mixture begins to bubble slightly.  Stir in rice until well mixed.  Serve warm.

8/11/2012 Basket

This week's basket was from the Springville Reagan Academy location.

We got:

• 2 bunches broccoli
• 3 tomatoes
• 1 head romaine lettuce
• 1 head celery
• 1 (8 oz) package mushrooms
• 8 green peppers
• 1 bunch Tuscan kale
• 1 galia melon
• 1 bag cherries
• 5 bananas
• 2 mangoes

8/4/2012 - Easy Batter Fruit Cobbler with Vanilla Bean Whipped Cream

Easy Batter Fruit Cobbler with Vanilla Bean Whipped Cream
Uses from this basket: Cherries, blueberries
Other produce: Strawberries, vanilla bean

• 1/2 pint whipping cream
• 1 vanilla bean
• 1/4 cup powdered sugar
• 1/2 cup butter
• 1 1/2 cups flour
• 1 1/2 cups sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk
• 1 pound strawberries, sliced
• 15 ounces blueberries
• 2-3 cups cherries, pitted
• 2 Tbsp sugar

Place whipping cream in small bowl.  Split vanilla bean and scrape seeds into whipping cream.  Put pod in cream.  Let sit in fridge overnight.  Remove bean pod.  Whip cream until it forms soft peaks.  Mix in powdered sugar, adjusting to taste.  Refrigerate until ready to serve.

Heat oven to 350 degrees.  Put butter in a 9x13 pan and set in oven to melt.  When butter has melted, remove pan from oven.

Whisk flour, 1 1/2 cups sugar, baking powder, and salt in a small bowl.  Add milk and whisk to form a smooth batter.  Pour batter into pan, then scatter fruit over batter.  Sprinkle with remaining 2 Tbsp sugar.

Bake until batter browns and fruit bubbles, 50 to 60 minutes.  Serve warm with a dollop of vanilla bean whipped cream.


Modified from: http://allrecipes.com/recipe/easy-batter-fruit-cobbler/detail.aspx?event8=1&prop24=SR_Title&e8=Quick%20Search&event10=1&e7=Home%20Page

8/4/2012 Basket - Cranberry & Avocado Salad

Cranberry & Avocado Salad
Uses from this basket: Lettuce, avocado
Other produce: Cilantro, onion

Dressing:

• 1/4 cup sugar
• 2 tsp poppy seeds
• 2 tsp sesame seeds
• 1/2 tsp paprika
• 1 tsp dried mustard
• 2 tsp minced onion
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1/3 cup olive oil

Combine all ingredients in a tightly sealed jar and shake well.  Refrigerate until ready to serve.
 
Almonds:

• 2 cup slivered almonds
• 1/2 cup white sugar
• 1 1/2 T butter
• 1 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/8 tsp red pepper
• 1/2 tsp vanilla
• 1/4 cup brown sugar
• kosher salt 

Heat white sugar in large skillet over medium heat, stirring until melted.  Turn heat to low and stir in butter, cinnamon, cumin, paprika, red pepper, and vanilla until well blended.  Stir in almonds and toss to coat.  Stir in brown sugar and cook on low heat until smooth, stirring occasionally.  Spread on a greased piece of wax paper or foil and sprinkle with kosher salt.  Allow to cool, then break up or chop into small pieces.

Salad:

• 1/2 head romaine lettuce
• 1/4 cup chopped cilantro
• 2 small avocados, sliced
• 1/3 cup dried cranberries

Place lettuce in a serving bowl.  Sprinkle cilantro on top.  Top with avocados, cranberries, and candied spiced almonds.  Serve with balsamic vinaigrette dressing.

8/4/2012 Basket - Grilled Chicken Spinach Sandwich

Grilled Chicken Spinach Sandwich
Uses from this basket: Tomato
Other produce: Spinach

• 4 chicken breasts
• 1/2-3/4 cup green goddess salad dressing
• 6 ounces cooked spinach
• 1 cup shredded mozzarella cheese
• 4 ounces cream cheese, softened
• 1 cup diced tomato
• 1/2 cup evaporated milk
• 1 1/2 tsp red wine vinegar
• salt & pepper to taste

Marinate chicken in salad dressing for 10-15 minutes, then grill until cooked through.  Let cool, then slice into strips.

Mix spinach, mozzarella, cream cheese, tomato, evaporated milk, vinegar, salt, & pepper.  Spread into lightly greased baking dish.  Bake at 400 degrees for 12 to 15 minutes, until bubbly.  Broil for an additional 2 minutes or until top begins to brown. 

Butter two pieces of bread.  Spread spinach mixture over one slice of bread (unbuttered side) and arrange chicken slices on top.  Place the second slice of bread on top, buttered side out.  Cook sandwich on each side over medium high heat until browned.

8/4/2012 Basket - Spicy Honey Chicken Salad

Spicy Honey Chicken Salad
Uses from this basket: Mango, lettuce, avocado
Other produce: Red onion, orange, lime, garlic, onion

Dressing:

• 1-2 cloves garlic, minced
• 1 tsp finely chopped onion
• 1/3 cup orange juice
• 3 T lime juice
• 2 T honey
• 3/4 t cumin
• 1/2 t salt
• 1/4 t ground pepper
• 1/2 cup olive oil

Place all ingredients in a tightly sealed jar and shake vigorously to combine.  Refrigerate until ready to serve (shake again before serving).

Chicken:

• 3 chicken breasts
• 2 t olive oil
• 1 t garlic powder
• 1 t chili powder
• 1/4 t onion powder
• 1/4 t coriander
• 1/2 t kosher salt
• 1/2 t cumin
• 1/8-1/2 t ground red pepper
• 1/4 cup honey
• 1/2 T cider vinegar

 Combine garlic powder, chili powder, onion powder, coriander, salt, cumin, and red pepper in a bowl and mix well.  Cut chicken breasts in half and drizzle with oil.  Rub in with you hands to lightly coat all pieces.  Toss chicken in spice mixture to coat all sides well.

Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in microwave so it is more liquid.  Stir in the cider vinegar.  Set aside 1-2 T of the honey glaze.  Use the remaining glaze to brush the chicken on both sides towards the end of cooking.  Remove chicken from grill and brush with the glaze that you set aside.  Let sit for 5 minutes, then slice chicken into thin strips.

Salad:

• 1 head Romaine or butter lettuce
• 1/2 cup sliced red onion
• 3 small avocados, sliced
• 1-2 mangoes, sliced
• prepared spicy honey chicken
• honey citrus dressing

Wash lettuce and divide among serving plates.  Top with red onion, avocado, mango, and chicken slices.  Serve with honey citrus dressing.


Recipe modified from: http://www.ourbestbites.com/2009/05/spicy-honey-chicken-salad/

8/4/2012 Basket

This week's basket was from the Springville Reagan Academy location.

We got:

• 1 head Romaine lettuce
• 1 head cabbage
• 5 tomatoes
• 4 avocado
• 7 bananas
• 1 bag cherries
• 3 (6 ounce) packages blueberries
• 4 mangoes
• 4 peaches
• 1 galia melon

7/28/2012 Basket - Balsamic Honey Glazed Carrots

Balsamic Honey Glazed Carrots
Uses from this basket: Carrots

• 1 pound baby carrots
• seasoning
• 1 Tbsp olive oil
• 2 Tbsp honey
• 1 tsp balsamic vinegar
• 2 tsp olive oil

Toss carrots with 1 Tbsp olive oil and desired seasoning (I used kosher salt, black pepper, thyme, paprika and an herb seasoning blend).  Bake at 400 degrees for 20 minutes.

Mix honey, vinegar, and 2 tsp olive oil.  Microwave for 10 seconds if desired to make it easier to pour.  Drizzle over carrots and cook for another 5-10 minutes.

7/28/2012 Basket - Swiss Steak

Swiss Steak
Uses from this basket: Carrots, bell pepper, tomatoes
Other produce: Onion

• 1 1/2 pounds steak (cheap cuts like round steak work great for this recipe)
• 5 Tbsp flour
• 1 1/2 tsp salt
• 3/4 tsp pepper
• oil
• 1/2 pound baby carrots
• 1/2 large onion, chopped
• 1-2 cups diced tomato
• 1 medium bell pepper, diced
• 1 small can green chilies
• 1 Tbsp Worcestershire sauce
• 1 cup water

Cut steak into small pieces.  Mix flour, salt, and pepper. Dredge steak in flour mixture and brown in a little bit of oil.

Place carrots, onion, tomato, bell pepper, and chilies in the bottom of a crock pot.  Top with steak, Worcestershire sauce, and water.  Cook on low for about 8 hours.  Serve over hot rice.

7/28/2012 Basket - Hasselback Potatoes with Herbed Sour Cream

Hasselback Potatoes with Herbed Sour Cream
Uses from this basket: Potatoes

• 6-8 medium-small potatoes
• 1/3 cup olive oil
• kosher salt
• black pepper
• 1 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp dried parsley
• 1/4 tsp dried dill weed
• 1/8 tsp salt
• 1/8 tsp pepper

Wash enough potatoes to fit comfortably in a 9x9 baking dish.  Place each potato in the well of a large wooden or metal spoon and slice in 1/4" slices until the knife hits the edges of the spoon (this will keep you from slicing all the way through the potato).  Gently spread the slices slightly.  Place the potatoes in the baking dish and drizzle with about half of the olive oil.  Sprinkle with kosher salt and black pepper.  Bake at 400 degrees for 30 minutes, then drizzle the remaining olive oil over the top and bake for another 30 minutes, basting 2 or 3 times during the remaining cooking time.

While potatoes are cooking, mix sour cream, garlic powder, parsley, dill, salt, and pepper.  Refrigerate until ready to serve.

Serve potatoes warm with a dollop of herbed sour cream.

7/28/2012 Basket - Mango Licuado

Mango Licuado
Uses from this basket: Mango

• 2 ripe mangoes, diced and frozen
• 2 1/2 cups milk
• 1/3 cup sugar

Blend all ingredients until smooth.  Enjoy!  (You can add ice if desired to froth it up a bit, but without ice it is deliciously smooth and creamy.)

7/28/2012 Basket - Chicken Enchiladas

Chicken Enchiladas
Uses from this basket: Lettuce, tomato, bell pepper
Other produce: Onion, garlic

• 10-12 flour tortillas
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 cup chopped bell pepper
• olive oil
• 2 can cream of mushroom soup
• 1/4 cup chopped green chiles (one small can)
• 2 cups chicken broth
• 1 cup sour cream
• 3 cups chopped, cooked chicken
• 2 cups shredded mozzarella or Monterrey jack cheese
• Romaine or iceberg lettuce
• Chopped tomatoes

Saute the onion, garlic, and bell peppers in a small amount of oil, set aside.

In a medium-sized bowl, mix the mushroom soup, green chiles, and chicken broth.  Add the onion mixture and the sour cream.  Remove about 1/3 of the mixture to a smaller bowl and mix with the cooked chicken. 

Warm tortillas in the microwave to soften, if desired.  Fill each tortilla with about 1/4 cup of the chicken mixture and sprinkle with a little cheese.  Roll and place side by side in a greased 9x13 pan.  After all enchiladas are rolled, pour the remaining sauce over the top and sprinkle with the rest of the cheese.  Bake at 350 degrees for about 30 minutes.

Serve over a bed of lettuce and tomatoes (we also added some sliced red onion this time).