shrimp and crab enchiladas by J. Allen

INGREDIENTS

• 12 (12 inch) flour tortillas
• 8 ounces Monterey Jack cheese, shredded
• 1 (6 ounce) can crab meat, drained (TJs had a great one!)
• 1 pound cooked medium shrimp, shelled and deveined
• 1 (20 ounce) can green enchilada sauce
• 1 (8 ounce) container sour cream
• 1 bunch green onions, chopped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay tortillas on a flat surface. In the middle of each tortilla place equal amounts of cheese, crab, and shrimp.
3. Set aside some cheese to sprinkle on top of the tortillas.
4. Roll the tortillas to form enchiladas.
5. Arrange side by side in a 9x13 inch baking pan.
6. Pour green enchilada sauce over all of the enchiladas; the green sauce should cover the enchiladas completely.
7. Sprinkle the remaining cheese over the enchiladas.
8. Cover, and bake for 30 minutes in the preheated oven.
9. Remove cover, and continue baking 15 minutes.
10. Top enchiladas with sour cream and green onions to serve.

cream cheese chicken roll ups by J. Allen

ingredients:
4 chix breasts
8oz. cream cheese softened
4 green onions
4 slices of bacon

directions:preheat oven to 375. pound chix breasts to 1/4". mix cream cheese and green onions in a small bowl. spread cream cheese mix on chix and roll it up. then wrap bacon around the chix. bake for 35-45 mins.

Turkey and Veggie Lasagna by C. Kemp

Yummy, easy turkey and veggie lasagna.

8 oz (1/2 package) lasagna noodles, uncooked
15 oz container ricotta cheese (I use lowfat)
2 cups mozzarella (I use part-skim), divided
1/2 cup parmesan (I like the shredded kind)
2 eggs
1 1/2 to 2 jars pasta sauce (depending on how saucy you like it)
1 lb ground turkey, cooked and drained
1 med zucchini, chopped
1 pkg frozen spinach (I think it's 10 oz?)
1 tsp parsley flakes

1. Cook zucchini in pan with olive oil, salt, and pepper, then set aside. Cook spinach in microwave according to package directions, then squeeze out water thoroughly. Cook ground turkey and drain.

2. Preheat oven 350 F. In medium bowl, combine ricotta, 1 cup mozzarella, parmesan, and eggs, mix well. Cover bottom of 13 X 9 pan with a thin layer of pasta sauce. In separate bowl combine rest of pasta sauce, ground turkey, zucchini, and spinach.

3. Place 1/3 of the uncooked pasta over sauce (I lay 3-4 noodles lengthwise in pan). Spread 1/2 of the cheese mixture over the uncooked pasta; top with 1/3 of remaining meat sauce.

4. Repeat step 3.

5. Top with remaining uncooked pasta and meat sauce. Cover with foil. Bake 1 hour.

6. Uncover and sprinkle with reserved mozzarella and parsley flakes. Bake an additional 5 minutes or until cheese is bubbly. Let stand 15 mins before cutting and serving. Bon appetit!

Spicy Asian Slaw

1 bag of shredded green cabbage
1/2 bag of shredded carrots
TJs "old fashioned" extra crunchy peanuts (sweet & crunchy)
1/2 C raisins (I've made it w/ Craisins and it's yummy too)
Asian Style Spicy Peanut Vinaigrette

Toss and add dressing to taste.
*adjust to 1/2 or 1/4 for 1 person

This would also be an awesome cold/hot pasta salad. I would sub cabbage with a a thick egg spaghetti noodle, add cooked/bbq'd chicken, then toss with other ingredients (add diced chives? minus raisins?)

Roasted Corn and Black Bean Salad

1 Bag TJs Roasted Corn, defrosted
2 cans TJs Black cans, drained and rinsed
1 Red Bell pepper, diced
TJs cilantro dressing (some like El Torito better); Balsamic might be good too.

Place veggies in blow and then add dressing to taste.

Optional: Add diced tomatoes and/or diced avocados

Would be a great side dish with either a Citrus Chicken or any BBQ

Asian Broccoli Slaw

TJ Organic Broccoli Slaw
Asian Style Spicy Peanut Vinagigrette
50% less salt Cashew pieces

Mix & Enjoy

Crock Pot Cookbook

http://www.50plusfriends.com/cookbook/crockpot/index-5b.html

This is a directory of slow cooker recipes. It's nice b/c it's divided by type of food. Just click on the link and there's your recipe! [Passed on from a friend, haven't tried *any* of these.]

Four Cheese Chicken by B. Walker

Serves 4
1/2 C part-skim ricotta cheese
1/4 C shredded mozzarella cheese
2 Tablespoons Grated parmesan chees
1 C chopped cooked spinach
4 Skinless chicken breasts (pounded 1/4 in thick)
1 teaspoon butter

For the Sauce:
3/4 C skim milk
1/2 C reduced-sodium chicken broth
1 Tablespoon cornstarch
1 teaspoon butter
3/4 cup shredded chedder cheese

1.Preheat oven 400 degrees.
2. In a small bowl, Combine: ricotta, mozarella and parmesan. Mix well and set aside
3. Cook and drain spinach well. 
4. Spread 1/4 C of spinach over each cutlet.
5. Then Spread cheese mixture over the spinach.
6. Roll up the cutlets , jelly-role style. Might want to stick tooth picks in them to help stay. ( i didnt, and they fell apart a bit)
7. In a medium skillet melt the 1 teaspoon of butter and add the cutlets to cook/brown- then add to baking dish.
8. Prepare sauce in same skillet just used to brown chicken. Melt the 1 teaspoon of butter in the sauce recipe.
9. Mix milk, chicken broth and cornstarch in bowl together.
10. Once butter is melted, add the milk mixture to the skillet constantly stirring until it comes to boil!
11. Once sauce is boiling- remove from heat and stir in the chedder cheese.
12. Last but not least- pour cheese sauce over cutlets and bake for 20 min or until it is browned on top and boiling.

It is a bit of a extensive recipe.. but worth it!! sooo yummy. Serve with roasted red potatoes or baked potato and some kind of greens.
YUMMY!! Enjoy this calcium, iron, protein packed meal!!