spanikopita

Ingredients

• Servings: 30
• 2 (10 ounce) packages frozen chopped spinach, thawed and well drained
• 1/2 cup crumbled feta cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 (16 ounce) package whole wheat phyllo dough
• 1/2 cup unsalted butter, melted

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• preheat an oven to 375 degrees f (190 degrees c). lightly grease a baking sheet. mix the spinach, feta cheese, mozzarella cheese, parmesan cheese, garlic, and salt in a bowl.
• arrange one sheet of phyllo dough on a clean work surface and brush with melted butter. cover the remaining phyllo dough with a damp towel. place a second sheet of phyllo on top and brush with butter, then place a third sheet on top. cut the buttered phyllo lengthwise into four strips.
• place about 1 tablespoon of the spinach mixture on the bottom of each strip. take the bottom right corner and fold the dough over the filling to make a triangle. fold the bottom left corner up to make another triangle. continue folding until all the dough is folded. arrange the stuffed triangles, seam-side down, on the prepared baking sheet. lightly brush the triangle with butter. repeat with the remaining phyllo dough and spinach filling.
• bake in the preheated oven until golden brown, about 20 minutes. cool slightly before serving.

enchanted sour cream chicken enchiladas

Ingredients

• Servings: 1
• 2 cups cubed cooked chicken
• 1 cup sour cream
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (5 inch) corn tortillas
• 1 (4 ounce) can chopped green chilies, drained
• 2 cups shredded monterey jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat an oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish. combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
• heat the oil in a skillet over medium-high heat. dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. spoon a heaping tablespoon of chicken mixture each tortilla, spread down the center and roll into a cylinder. place seam side down into the prepared baking dish. when all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded monterey jack cheese.
• bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

kate's light n' fluffy buttermilk and chocolate chip waffles

Ingredients

• Servings: 10
• 1 1/2 cups all-purpose flour
• 5 tablespoons powdered buttermilk
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1/4 cup heavy cream
• 2 egg yolks
• 1/4 cup butter, melted
• 2 egg whites
• 1 cup miniature semisweet chocolate chips

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 35 mins


• in a large bowl, mix the flour, powdered buttermilk, baking powder, and baking soda. in a separate bowl, whip the cream using an electric mixer; stir in milk, egg yolks, and melted butter. stir the milk mixture into the dry ingredients until smooth. in a clean glass or metal bowl, whip egg whites to stiff peaks. fold the egg whites and chocolate chips into the batter using a rubber spatula or wooden spoon.
• preheat a waffle iron, and coat with cooking spray. spoon batter the hot iron, and cook until there is no longer steam coming out and the waffles are light brown.

pumpkin-oat scones

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 6 tablespoons cold butter
• 3/4 cup pumpkin puree
• 2 tablespoons cold milk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1 tablespoon milk, or as needed
• 1 pinch ground ginger
• 1 dash ground cinnamon, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 50 mins


• preheat an oven to 425 degrees f (220 degrees c).
• whisk the flour, oats, baking powder, salt, 1 teaspoon cinnamon, nutmeg, 1/2 teaspoon ground ginger, and cloves together in a mixing bowl. cut the cold butter into the mixture with a pastry blender or fork until the mixture resembles coarse crumbs the size of peas or smaller. whisk the pumpkin puree, 2 tablespoons cold milk, the egg, and vanilla together in a small bowl; fold into the flour mixture until just blended.
• divide dough into two sections on a lightly floured surface. gather each into a ball and knead about 10-12 times. flatten balls to 1/2-inch thickness on a non-stick baking sheet. leave about 2 inches between the rounds. cut rounds into sixths with a butter knife, but do not separate the wedges.
• bake in the preheated oven until the bottoms and edges are just golden brown, 12 to 16 minutes. set aside to cool.
• while the scones cool, mix the confectioners' sugar, 1 tablespoon milk, remaining pinch of ginger, and dash of cinnamon together in a small bowl. add more milk to thin the frosting as needed. pour the frosting into a sealable plastic bag. snip off a corner of the bag and drizzle icing over the cooled scones in a zigzag fashion. the icing will harden as it cools.

Honey-mustard Baked Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/4 cup honey
• 1/4 cup dijon mustard
• 1 1/2 teaspoons curry powder
• 1 tablespoon soy sauce

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 6 hrs 50 mins


• grease a baking dish, and place the chicken breasts into the dish. stir together the honey, dijon mustard, curry powder, and soy sauce in a bowl until thoroughly combined, and spoon the mixture over the chicken breasts. cover the dish with foil, and let marinate in refrigerator 6 hours or overnight.
• preheat oven to 350 degrees f (175 degrees c).
• bake the foil-covered dish in the preheated oven for 30 minutes, then uncover, turn the chicken breasts over, and baste the chicken with sauce. bake an additional 15 minutes, until the juices run clear and the chicken is no longer pink inside. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

perfect deviled eggs

Ingredients

• Servings: 16
• 8 eggs
• 1/3 cup mayonnaise
• 2 tablespoons worcestershire sauce
• 2 tablespoons cream-style horseradish sauce
• 1 drop hot pepper sauce, or to taste
• salt and pepper to taste
• 1 teaspoon dried parsley flakes, for garnish
• 1 teaspoon paprika, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs.
• cut the chilled eggs in half lengthwise. place the yolks into a mixing bowl and set the whites aside. mash the yolks with a fork until smooth; stir in the mayonnaise, worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. pipe the yolks into the egg white halves. sprinkle with parsley and paprika to garnish.

Low Fat Full Flavor Cream Of Broccoli Soup

Ingredients

• Servings: 4
• 1 tablespoon butter
• 4 leeks, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground coriander
• 2 heads fresh broccoli, chopped
• 1 (32 ounce) carton low-sodium chicken broth
• 1 (12 fluid ounce) can fat-free evaporated milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. stir in salt, pepper, and coriander. reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
• pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. simmer until the broccoli florets are tender, 5 to 7 minutes. remove from heat, and mix in the condensed milk. serve hot.