Creamy Tomatillo Cilantro Dressing

Creamy Tomatillo Cilantro Dressing

Estimated Cost: $2.50

Notes: If you can't find the Herdez green salsa, substitute 4 husked tomatillos plus 1 tablespoon chopped jalapenos.

1/2 cup mayonnaise or whole milk yogurt

2/3 cup buttermilk

1/2 cup tomatillo salsa, such as Herdez

1 fat clove garlic, minced

2 teaspoons sugar

juice of one lime

1/2 cup packed cilantro leaves and tender stems

Process all ingredients in the blender until smooth. Season to taste with salt and pepper. Refrigerate until thickened, about 1 hour.

Cilantro Honey Lime Grilled Chicken Breast

I made this chicken the other night and it was very yummy. I decided to make extra chicken and I used the leftovers for the Honey Lime chicken enchiladas. It made it so much easier for that dinner and was very yummy!

This recipe is from Prudence Pennywise website and these are her words.....

Thankfully, it doesn't take long to make and I've almost always got everything on hand. Its crowning virtue is versatility. You can shred up this chicken and stuff it into tacos, bathed in salsa and slathered with guacamole. Or you can rev up your chicken enchiladas with a little flavor from the grill. But it's also toothsome as is, plain, with a little heap of red Spanish rice on the side. Grill a few extra pieces to slice and scatter over some greens tomorrow with some Creamy Cilantro Tomatillo Dressing.


Notes: Saving a little marinade on the side to drizzle on the chicken gives it an extra pop of flavor.

1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems

Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.

Fire Roasted Tomato Salsa

Fire Roasted Tomato Salsa

Estimated Cost: $2.00

A couple of notes: I'm making the salsa today with canned fire roasted tomatoes for a little extra smokiness. They are a bit pricey, so if smokiness isn't your thing , you can substitute plain canned diced tomatoes. The easiest way to make this is to get diced tomatoes with green chiles and you won't even have to add in a hot pepper.

1/4 medium white onion, coarsely chopped
1 clove garlic, chopped
1 hot chile pepper, such as serrano (you can use just a tiny bit if you don't like too much heat)
1 (14 ounce) can diced fire roasted tomatoes, undrained
1/2 cup cilantro, leaves and soft stems
juice of one lime
sea salt, to taste


Place the ingredients in the bowl of a blender or food process in the order listed. Process until smooth, or chunky, depending on preference. This salsa tastes best within the first two days it is made. After that, you can use it in cooked recipes for up to a week.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas from Brittany at The Sisters' Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Chicken Taco Salad

I found this recipe on ksl's website. They have a lot of good recipes if you are looking for something yummy. Click on this link for the recipe.


http://www.ksl.com/index.php?nid=204&sid=3459962

Pasta Fagoli Soup

This is a recipe from my mother in law and it is a fabulous soup.

1 pound ground beef
1 small onion diced
1 large carrot julienned (1 cup)
3 stocks celery chopped (1 cup)
2 cloves garlic, minced
2 14.5 oz cans diced tomatoes
1 15 oz can kidney beans
1 15 oz can great northern beans
1 15 oz can tomato sauce
1 11oz V-8 juice can
1 TBSP white vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2-1/3 package ditali pasta

Brown ground beef in a large sauce pan or pot over medium heat. Drain meat. Add onion, celery, carrots and garlic. Saute for 10 minutes. Add remaining ingredients except pasta. Simmer for 1 hour. Cook pasta al dente. Drain. Simmer 5 minutes with pasta.

Taco Salad Made Over

Delicious and easy healthy salad! I decided to use taco seasoning instead of just chili powder...

Go to this link for the recipe:

http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=90555