One Hour Yeast Rolls

1 hour yeast rolls                            from Liz Green

1 cup warm water

¼ cup sugar

1/3 cup oil

2 Tablespoons yeast

1 teaspoon salt

1 egg   (beaten)

3 ½ cups flour

In large bowl mix together first four ingredients.   Let stand for

15 minutes until yeast mixture is bubbly

Stir in salt and beaten egg into yeast mixture.  Then gradually add flour.  Dough will be sticky but manageable.

Let dough rest in bowl for 10  to 30

minutes.  Cover

Form into balls and let raise for 20 minutes.  Cook in 375 oven for  10 minutes

Optional:  mix 2 to 3 tablespoons melted butter with honey and brush on top of hot rolls.

Honey Lime Enchiladas

Lime Enchiladas

Honey Lime Chicken {or Pork} Enchiladas

YIELD: SERVES 6

This recipe works great with chicken and pork! Also, a delicious addition is to saute onion and garlic in a bit of olive oil and add it to the meat mixture or sauce.

INGREDIENTS

• 6 tablespoons honey
• 5 tablespoons lime juice (1-2 large limes)
• 1 tablespoon chili powder
• 1/2 teaspoon garlic powder
• 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
• 8-10 fajita-size flour tortillas
• 1 pound Monterey jack cheese, shredded
• 16 ounces green enchilada sauce (like the Herdez brand)
• 1 cup heavy cream, sour cream or half-and-half

DIRECTIONS

1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.

NOTES

*Freezable Meal: Freeze prior to baking. To bake, preheat oven to 350 degrees and bake enchiladas, covered (without thawing first) for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Italian Beef Sandwich

Slow Cooker Italian Beef

INGREDIENTS

• 1 1/2 cups low-sodium beef broth
• 1 cup water
• 1 teaspoons salt
• 1teaspoons ground black pepper
• 1 teaspoons dried oregano
• 1 teaspoons dried basil
• 1 teaspoons onion powder
• 1 teaspoons dried parsley
• 1 teaspoons garlic powder
• 1 bay leaves
• 5 pounds chuck roast

DIRECTIONS

1. In a liquid measuring cup or bowl, combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, and bay leaves. Whisk to combine.
2. Place roast in slow cooker and pour seasoning mixture over the meat. Cover, and cook on low for 9-10 hours or on high for 5-6 hours. When done, remove bay leaf, and shred meat with a fork (keep the shredded meat in the slow cooker with the juices). Serve on crusty rolls with cheese, if desired.

Chicken Nuggets

Link

INGREDIENTS

• 2-3 thick slices whole wheat bread (for about 1 cup of crumbs)
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup panko crumbs
• 1 tablespoon olive oil
• 2 egg whites
• 1 tablespoon water
• 4 large (about 2 pounds) boneless, skinless chicken breasts, cut into 1-inch or so sized pieces

DIRECTIONS

1. Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil and spray lightly with cooking spray.
2. In a food processor or blender, place the slices of whole wheat bread and pulse until crumbs form. Add the basil, oregano and Parmesan cheese and pulse until combined. Pour the bread crumbs into a shallow dish (like a pie plate) and mix in the panko crumbs.
3. In a small bowl, whisk together the olive oil, egg whites and water until well combined. Pat the chicken cubes dry with a paper towel and season with salt and pepper. Toss the chicken cubes in the egg white/olive oil mixture before taking a few of them at a time and rolling them in the bread crumb mixture to coat evenly.
4. Place the coated chicken nuggets on the prepared baking sheet and bake for 8 minutes. Using a pair of tongs, carefully flip the nuggets over (taking care not to remove the breading) and bake for 5 minutes longer, or until cooked through (the exact time will depend on the size of the chicken pieces). Serve immediately.