Lemon Baked Chicken

Serves 4-6

Ingredients:

* 1 1/2 lbs chicken breasts, with bone
* flour, seasoned
* 2 tablespoons margarine or 2 tablespoons butter
* 3 teaspoons soya sauce
* 1/2 cup lemon juice
* 2 teaspoons lemon zest
* 1 garlic clove, crushed
* 1 tablespoon oil

How To Cook:
1. To make the lemon sauce combine, the Soya sauce, lemon juice and zest, garlic and the oil. Mix well and keep in fridge for 30 minutes before use.

2. Toss chicken in the seasoned flour. Grease a large ovenproof dish and arrange chicken in a single layer. Melt butter and spoon over chicken. Bake uncovered in a hot oven for 25 minutes.

3. Turn chicken over, spoon over the lemon sauce and return to oven for another 20 minutes, basting occasionally.

4. Serve with salads, i.e. coleslaw, potato salad, tossed salads, and crusty bread.

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Baked salmon with fennel & tomatoes

Serves 2

Ingredients:

* 2 medium fennel bulbs
* 2 tbsp chopped flat-leaf parsley
* zest and juice 1 lemon
* 175g cherry tomatoes
* 1 tbsp olive oil
* 2 salmon fillets, about 175g each
* few black olives (optional)

How To Cook:
1. Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside.

2. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well.

3. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.

4. Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked.

3. Scatter over the parsley and serve.

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Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs

Serves 8

Ingredients:

Please read entire recipe before shopping or beginning.
12-15 lb fresh organic, or free-range turkey (do not use self-basting turkey)
Stuffing:
* 1/2 cup wild rice
* 1 cup long grain brown rice
* 1 medium onion, chopped
* 3/4 cup diced celery, about 1/4-inch pieces
* 2 cups sliced crimini mushrooms
* 1 medium green apple, diced about 1/4 inch pieces
* 4 medium cloves garlic, minced
* 1/2 cup chopped walnuts
* 6 dried apricots, coarsely chopped
* 1/2 cup raisins
* 1/2 cup chopped fresh parsley
* 2 TBS chopped fresh sage (or 2 tsp dried sage)
* 3 TBS chopped fresh thyme (or 1 TBS dried thyme)
* 1/2 TBS fennel seeds
* 1/2 cup + 1 TBS chicken broth
* salt and black pepper to taste
Optional: 
cook liver for 10 minutes with gravy ingredients, remove from heat, chop and add to stuffing mixture.
Gravy:
* 6 cups chicken broth
* 2 large carrots, chopped in large pieces
* 2 medium onions, cut into large pieces
* 2 celery sticks, cut into large pieces
* neck, wing tips and giblets from turkey (Optional: include liver and cook for about 10 minutes, remove, chop, and add to dressing ingredients)
* 1/3 cup flour mixed with water
* 1 TBS chopped fresh rosemary (or 1 tsp dried rosemary)
* 2 TBS chopped fresh thyme (or 2 tsp dried thyme)
* salt and black pepper
* (optional) 1/4 cup dried porcini mushrooms

How To Cook:
Stuffing
1. Bring 3-1/2 cups of lightly salted water to a boil. While water is coming to a boil, rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a large enough bowl to mix everything together.

2. Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.

3. Mix all the stuffing ingredients together in bowl and season with salt and pepper. Always stuff the turkey just before roasting—never ahead of time—to avoid the growth of harmful bacteria. Have the stuffing hot and pack it loosely in the body cavity.

Turkey
4. Rinse turkey well inside and out. Pat dry. (If you had to buy a frozen turkey, make sure it is completely thawed.)

5. Preheat your oven to 350°F (177°C) and put the oven rack on the bottom shelf. Right before roasting the turkey, stuff it loosely with the stuffing.

6. Cut about 48 inches of heavy kitchen twine. Truss the turkey by first binding the legs together with the center of the length of twine. Run the twine along the sides of the turkey toward the neck tightly holding the wings to its sides with the twine. Cross the twine around the neck end of the bird and back to the legs. Loop around legs and tie a knot. Rub the turkey with a little salt and pepper.

7. Place turkey breast side down on a flat or V-shaped rack in roasting pan. Make sure you use a rack inside the roasting pan. Otherwise the skin may stick to the pan and tear. Add a cup of chicken broth to the bottom of the pan. Roast breast side down, basting about every 30 minutes with the pan juices for about 2-1/2 hours for a 12-15 lb turkey.

8. Bring turkey to the top of the stove, turn it to its back and remove the trussing twine. This will now allow the inside of the legs to brown along with the rest of the turkey. Baste again, and return to the oven. But first, check the breast for doneness by inserting an instant reading thermometer at the thickest part of the breast toward the neck. This will give you an idea how much longer the turkey will need to cook. It should read about 125°F (52°C) at this point. When the thermometer reads between 1657°F and 170°F (74-77°C) in the thickest part of the thigh the turkey is perfectly done. Check the stuffing by inserting the thermometer into the center of the cavity. The stuffing should read 165°F (74°C) to be done. If it has not reached this temperature, you will have to remove it from the turkey and finish cooking it in a baking pan on its own. It's important the stuffing reaches this temperature to be safe to eat. Check the thighs for doneness. Remove your turkey to a platter, but don't carve it for at least 20 minutes.

Gravy: 
9. Simmer all the ingredients except oat flour, thyme, rosemary, salt, and pepper for about 1 hour on medium heat.

10. Strain and discard solids. Heat 1/4 cup broth in a stainless steel skillet. Whisk in flour a little at a time to incorporate. Using a wire whisk, add the rest of the broth a little at a time on low heat. Keep whisking to avoid lumps until all the liquid is incorporated.

11. Add rosemary and cook for another 20 minutes on low heat, stirring occasionally. Season with chopped thyme, salt, and pepper.

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Caramelized Butternut Squash

Serves 6

Ingredients:

* 2 medium butternut squash (4 to 5 pounds total)
* 6 -8 tablespoons unsalted butter, melted and cooled
* 1/4 cup light brown sugar, packed
* 1 1/2 teaspoons kosher salt
* 1/2-1 teaspoon fresh ground black pepper

How to Cook:
1. Preheat the oven to 400°F.

2. Cut off the ends of each butternut squash and discard.

3. Peel the squash and cut in half lengthwise.

4. Using a spoon, remove the seeds.

5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.

6. Add the melted butter, brown sugar, salt and pepper.

7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.

8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.

9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.

10. Adjust seasonings if needed.

11. Serve hot.

12. Enjoy!

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Spicy Skillet Pork Chops

Serves 4

Ingredients:

* 1 1/2 cups frozen whole kernel corn, loose-packed
* 1 (10 ounce) can tomatoes and green chilies
* 1/2 teaspoon ground cumin
* 1/4 teaspoon bottled hot pepper sauce
* 2 garlic cloves, minced
* 4 boneless pork loin chops, cut 3/4 inch thick
* 1/2 teaspoon chili powder
* 2 teaspoons cooking oil
* 1 medium onion, cut into thin wedges
* 1 tablespoon fresh cilantro, chopped

How To Cook:
1. In a medium bowl combine corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.

2. Trim fat from chops. Sprinkle both sides of each chop with chili powder. In a 12-inch nonstick skillet heat oil over medium-high heat. Add chops; cook chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings. Reduce heat to medium. Add onion to skillet. Cook and stir for 3 minutes. Stir corn mixture into onion mixture in skillet. Place chops on corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).

3. To serve, remove chops from skillet. Stir chopped cilantro into corn mixture in skillet; serve corn mixture with chops. If desired, garnish with cilantro leaves.

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Crock-Pot Chicken With Black Beans & Cream Cheese

Serves 4

Ingredients:

* 4 -5 boneless chicken breasts
* 1 (15 1/2 ounce) can black beans
* 1 (15 ounce) can corn
* 1 (15 ounce) jar salsa, any kind
* 1 (8 ounce) package cream cheese

How To Cook:
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.

2. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.

3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.

5. All done and enjoy!

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Low Fat Honey & Ginger Chicken Breasts

Serves 4

Ingredients:

* 4 large boneless skinless chicken breasts
* 2 tablespoons honey
* 1 -2 tablespoon Dijon mustard
* 4 tablespoons water
* 2 -3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
* 2 -4 garlic cloves, peeled & crushed
* salt, to taste
* fresh ground black pepper, to taste
* 1/2-1 teaspoon cayenne pepper (optional)

How To Cook:
1. Preheat the oven to 180C or 350°F.

2. Select a sturdy oven dish - preferably non-stick.

3. Place the chicken breasts into the baking dish.

4. Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.

5. Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.

6. Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.

7. Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.

8. Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.

9. To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.

10. Serve as before.

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Turkey Meatloaf

Serves 5

Ingredients:

* 2 tablespoons butter (or margarine)
* 1 cup onion, chopped
* 3 cloves garlic, minced
* 1 1/4 lbs ground turkey
* 1/2 cup breadcrumbs
* 1 egg (or 1/4 cup egg substitute)
* 3/4 cup catsup
* 2 teaspoons Worcestershire sauce
* 3/4 teaspoon salt
* 1/2 teaspoon black pepper

How To Cook:
1. Melt butter in a skillet.

2. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally.

3. Place mixture in a large bowl to cool for 5 minutes.

4. Combine turkey, bread crumbs, egg, 1/4 cup of the catsup, Worcestershire sauce, salt, and pepper with onion mixture.

5. Press meatloaf into an 8x4-inch loaf pan.

6. Spread remaining catsup on top.

7. Bake in a 350 degree oven for 50-55 minutes.

8. (Internal temperature should reach 165 degrees.) Remove from oven and let stand 5 minutes before serving.

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Crispy Ginger Beef

Serves 2-4

Ingredients:

* 1 lb flank steaks or 1 lb sirloin steak, sliced into narrow strips
* 3/4 cup cornstarch
* 1/2 cup water
* 2 eggs
* 1 large carrot
* 3 green onions, chopped
* 1/4 cup fresh ginger, minced
* 5 garlic cloves, minced
* canola oil
* 3 tablespoons soy sauce
* 4 tablespoons rice vinegar
* 1 tablespoon sesame oil
* 1/2 cup sugar
* 3 teaspoons crushed red pepper flakes, to taste

How To Cook:
1. Place cornstarch in a large bowl.

2. Add water gradually while whisking.

3. Beat eggs into cornstarch mixture.

4. Toss in beef and stir to coat.

5. Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.

6. Add a quarter of the beef to the oil.

7. Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.

8. Repeat until all the beef is cooked.

9. Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.

10. Stir fry briefly over high heat.

11. Combine last 5 ingredients and add to vegetable mixture.

12. Bring to a boil and then add beef.

13. Heat thorough and serve immediately.

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Italian Chicken Salad

Serves 4-6

Ingredients:

* 2 -3 cups cooked chicken (you can also use 2 forks & shred to a consistency similar to tuna or pulle)
* 1⁄3 cup Hellmann's mayonnaise
* 4 ounces Philadelphia Cream Cheese, softened
* 1⁄2 cup chopped celery
* 1⁄3 cup chopped onion
* 1⁄2 cup pitted black olives, drained & chopped
* 1 (6 ounce) jar marinated artichoke hearts, drained & chopped
* 1⁄4 cup pinoli nuts, chopped (pine nuts)
* salt to taste
* pepper to taste
* garlic powder to taste
* 1 dash oregano

How To Cook:
1. I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.

2. Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.

3. Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.

Note:
you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.

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Grilled Chicken Breast with Spicy Pineapple Mango Salsa

Serves 8

Ingredients:

Chicken:

* 4 large boneless chicken breasts


Marinade:
* 2 tablespoons minced fresh garlic
* 2 tablespoons fresh minced thyme
* 2 tablespoons extra virgin olive oil
* 1 tablespoon black pepper
* pineapple juice, from crushed pineapple
* 1 pinch salt


Salsa:
* 1 chipotle chile, seeded & chopped
* 1 small red pepper, diced
* 1 garlic, minced
* 1/2 cup fresh cilantro or 1/2 cup fresh parsley leaves, coarsely chopped
* 1/2 vidalia onion, finely chopped
* 1 (15 ounce) can crushed pineapple, drained (save juice for marinade)
* 1 mango, diced
* 2 tablespoons lime juice
* 1 teaspoon grated fresh ginger
* salt, if needed taste before adding

How To Cook:
1. Place boneless chicken breast in a ziplock bag.

2. Add marinade ingredients shaking well.

3. Chill for 1/2 an hour.

4. Rub grill with an oil.

5. Heat the grill on high for 5 minutes.

6. Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5               minutes.

7. Turn the chicken after the 5 minutes and grill another 5 minutes. 8. Reduce the heat to medium low and         finish cooking the chicken for another 5 minutes.

 9. Salsa---

10. Mix all ingredients and chill till ready to serve.

11. Scoop salsa onto plate and top with half chicken breast.

12. Enjoy!

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Caramelized Chicken Wings

Serves 4

Ingredients:

* 3 lbs chicken wings
* 2 tablespoons olive oil
* 1/2 cup soy sauce
* 2 tablespoons ketchup
* 1 cup honey
* 1 garlic clove, minced, to taste
* 1 pinch salt
* 1 pinch ground black pepper

How To Cook:
1. Preheat oven to 375°F.

2. Place chicken in a 9x13-inch baking dish.

3. Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.

4. Bake at 375°F (190°C) for one hour or until sauce is caramelized.

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Coconut Chicken With Chilli Apricot Chutney

 

Serves 4

Ingredients

* 1/2 cup plain flour
* 2 1/2 cups shredded coconut
* 2 eggs
* 750 g chicken breast fillets, thinly sliced lengthwise
* vegetable oil, for deep frying

Chilli apricot chutney :
* 2 tablespoons vegetable oil
* 1/4 teaspoon dried chili pepper flakes
* 1 red onion, roughly chopped
* 400 g dried apricots, roughly chopped
* 1/2 cup white sugar
* 1/2 cup rice wine vinegar

How To Cook:
1. Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1    minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.

2. Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.

3. Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.

4. Fry in batches putting them in the oven on the baking tray until you are done.

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Spicy Sausage Pasta

Serves 6

Ingredients:

* 1 tbsp olive oil
* 1 lb smoked sausage
* 1.5 cups diced onion
* 2 cloves garlic, minced
* 2 cups low-sodium chicken broth
* 1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
* 1/2 cup heavy cream
* 8 oz penne pasta
* 1/2 teaspoon salt and pepper, each
* 1 cup Monterey Jack cheese, shredded
* 1/3 cup thinly sliced scallions

How To Cook:
1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions           and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat     to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with                   scallions. Broil until cheese is melted, spotty brown, and bubbly.

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Perfect Turkey

Serves 1

Ingredients:

* 1 (18 lb) turkey, neck and giblets removed
* 2 cups kosher salt
* 1/2 cup butter, melted
* 2 large onions, peeled and chopped
* 4 carrots, peeled and chopped
* 4 stalks celery, chopped
* 2 sprigs fresh thyme
* 1 bay leaf
* 1 cup dry white wine

How To Cook:
1. Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot, and cover with cold     water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or           overnight.

2. Preheat oven to 350°F (175°C). Thoroughly rinse the turkey, and discard the brine mixture.

3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow
    roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme, and the     bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan, and cover           with the white wine.

4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches    180°F (85°C).

5. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining       butter. Allow the bird to stand about 30 minutes before carving.

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Vegetable Casserole

Serves 6-8

Ingredients:

* 3 cups fresh cauliflower florets
* 3 cups fresh carrots, sliced
* 3 cups fresh broccoli florets
* 1 cup mayonnaise (not salad dressing)
* 1/4 cup finely chopped onion
* 3 tablespoons prepared horseradish
* salt and pepper
* 1/3 cup dry breadcrumbs
* 2 tablespoons butter, melted
* 1/8 teaspoon paprika

How To Cook:
1. Set oven to 350 degrees Grease a 2-qt baking dish Place cauliflowerets and carrots in a large saucepan;       add a small amount of water Cover and cook for 3 mins Add broccoli, cook for 4-6 mins longer, or until       all veggies are crisp-tender; drain.

2. Combine mayo, onion, horseradish, salt and pepper; add veggies, and mix well Pour into a greased               baking dish Combine bread crumbs, butter and paprika; sprinkle over veggies Bake, uncovered for 25-30     mins, or until veggies are heated through note: If using frozen veggies, cook for less time.

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Crock Pot Cream Cheese Chicken

Serves 4

Ingredients:

* 4 lbs boneless skinless chicken thighs.
* 2 tablespoons butter, melted
* 1/2 teaspoon pepper
* 1/2 teaspoon salt
* 1 ounce low-sodium italian salad dressing mix
* 1 (10 3/4 ounce) can condensed cream of chicken soup
* 8 ounces cream cheese, cubed
* 1/2 cup chicken broth or 1/2 cup chicken bouillon
* 1 large onion, chopped
* 2 tablespoons chicken broth
* 2 cloves minced garlic
* 1 (8 ounce) can sliced mushrooms, drained

How To Cook:
1. Brush chicken with butter and layer in crock pot with dry Italian seasoning mix sprinkled on each layer.

2. Cover and cook on low for 6-7 hours.

3. About 45 minutes before done, brown the onion in the chicken broth and then add the cream cheese,
soup, salt& pepper and remaining chicken broth to the saucepan.

4. Add the minced garlic and mushrooms, and stir all ingredients until smooth.

5. Pour sauce mixture over chicken in crockpot and cook an additional 30-45 minutes.

6. Remove chicken to platter and stir sauce before putting in gravy bowl or pouring over chicken.

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Honey Ginger Grilled Salmon

Serves 4

Ingredients:

* 1 teaspoon ground ginger
* 1 teaspoon garlic powder
* 1/3 cup reduced sodium soy sauce
* 1/3 cup orange juice
* 1/4 cup honey
* 1 green onion, chopped
* 1 1/2 lbs salmon fillets

How To Cook:
1. In a large self-closing plastic bag, combine first six ingredients; mix well.

2. Place salmon in bag and seal tightly.

3. Turn bag gently to distribute marinade.

4. Refrigerate 15 minutes or up to 30 minutes for stronger flavor.

5. Turn bag occasionally.

6. Lightly grease grill rack.

7. Preheat grill to medium heat.

8. Remove salmon from marinade; reserve the marinade.

9. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork.

10. Brush with reserved marinade up until the last 5 minutes of cooking time.

11. Discard leftover marinade.

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Green Bean Casserole

Serves 6

Ingredients:

1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup milk
1/8 teaspoon black pepper
2 (14 1/2 ounce) cans cut green beans, drained
1 1/3 cups French-fried onions

How To Cook:
1. Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended.

2. Stir in beans and 2/3 cup fried onions.

3. Bake at 350°F for 30 minutes or until hot.

4. Stir.

5. Sprinkle with remaining 2/3 cup fried onions.

6. Bake 5 more minutes or until onions are golden.

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Creamy Burrito Casserole

Serves 8-10

Ingredients:

* 1 lb ground beef or 1 lb ground turkey
* 1/2 medium yellow onion, chopped
* 1 (1 1/4 ounce) package taco seasoning
* 6 large flour tortillas
* 1 (16 ounce) can refried beans
* 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
* 1 (10 3/4 ounce) can cream of mushroom soup
* 4 ounces sour cream
* jarred hot sauce, if desired to spice it up

How To Cook:
1. Brown ground meat/turkey & onion; drain.

2. Add taco seasoning and stir in refried beans.

3. Mix soup and sour cream in a separate bowl.

4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.

5. Tear up 3 tortillas and spread over sour cream mixture.

6. Put 1/2 the meat bean mixture over that.

7. Add a layer of cheese.

8. You could put some hot sauce on this now.

9. Repeat the layers.

10. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

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