Favorite Recipes

Enchilada Casserole
Serves: 6

4 whole wheat flour tortillas (9 inch diameter), quartered

1 (19 ounce) can of sweet potatoes, drained

1 (19 ounce) can of black beans, rinsed and drained

1/2 cup chunky mild salsa

2 teaspoons chili powder

1 (14 ounce) can of tomato sauce

1/2 cup chunky mild salsa

1 cup grated light sharp Cheddar cheese

1 ripe large avocado, diced

1/4 cup finely chopped green onion

1/2 cup light sour cream


Preheat oven to 450°F. Arrange half of tortilla pieces in bottom of greased 9 x 13 inch baking dish.

Mash sweet potatoes in medium bowl. Add next 3 ingredients. Stir. Spread evenly over tortillas in baking dish. Arrange remaining tortilla pieces over top.

Combine tomato sauce and second amount of salsa in small bowl. Pour evenly over tortillas. Bake, uncovered, in oven for 15 minutes. Sprinkle with cheese. Bake for another 5 minutes until heated through and cheese is golden.

Sprinkle avocado and green onion over top.

Serve with sour cream.

1 serving: 465 Calories; 11.4 g Total Fat (3.4 g Mono, 1.3 g Poly, 4.1 g Sat); 17 mg Cholesterol; 81 g Carbohydrate; 14 g Fiber; 21 g Protein; 1294 mg Sodium

Waldorf Cole Slaw

3 cups shredded cabbage

3 cups diced Granny Smith apple

6 tablespoons raisins

3 tablespoons coarsely chopped walnuts

3 tablespoons plain fat-free yogurt

2 tablespoons fat-free mayonnaise

1 tablespoon honey

1 teaspoon prepared horseradish

1/4 teaspoon salt

1/4 teaspoon black pepper


Combine the first 4 ingredients in a medium bowl. Combine yogurt and remaining ingredients, stirring well with a whisk. Pour over cabbage mixture; toss well. Cover and chill 2 hours.

Pumpkin Spice Granola
3 ½ cups rolled oats
2 ½ cups puffed rice cereal
2 tsp. pumpkin pie spice
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 tsp. vanilla extract
up to 1 ½ cups chopped nuts
up to 1 cup dried fruit
Preheat the oven to 325°. Line a large baking sheet with parchment paper.
In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.
Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. Cool on pan or on a fine wire rack. Break up granola as desired and toss with dried fruit. Store in an airtight container.

Peanut Butter Pie

Yield: 20 servings (serving size: 1 wedge)

1 cup powdered sugar

1 (8-ounce) block light cream cheese, softened

1 cup natural-style, reduced-fat creamy peanut butter (such as Smucker's)

1 (14-ounce) can fat-free sweetened condensed milk

1 12-ounce tub frozen fat-free whipped topping, thawed

2 9-inch ready-made reduced-fat graham cracker shells

4 teaspoons fat-free chocolate sundae syrup
Combine the first 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add the condensed milk, and beat until combined. Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture). Cut into wedges, and drizzle with chocolate syrup.

Nutritional Information: Calories: 264 (28% from fat), fat: 8.2g (sat 1.8g,mono 2.2g,poly 1.3g), protein: 7.3g, carbohydrate: 40.3g, fiber: 0.8g

Peanut Butter Blondies
4 Tbsp butter, almost melted
2 Tbsp oil

1/2 c. creamy peanut butter

1 c. packed brown sugar

1 egg

1/8 c. milk

2 tsp vanilla extract

1/4 tsp salt

1 c. flour

1/2 tsp baking powder

1/2 c. chocolate chips

1/3 c. honey roasted peanuts

-Preheat oven to 350 degrees and line an 8×8 pan with foil and lightly grease.
-In a small microwave safe mixing bowl melt the butter for 20-30 seconds until melted.

-Allow to cool for 5 minutes.

-In bowl of stand mixer, add oil, peanut butter and butter and mix until creamy and smooth, about 1 minute.

-Add the brown sugar to the peanut butter mixture and stir until smooth, about 1 minute.

-Add the egg and stir to combine thoroughly.

-Add milk and vanilla and stir to combine.

Add the flour, baking powder and salt to the peanut butter mixture and stir just to combine (will be quite thick).

-Gently fold in chocolate chips and peanuts.

-Place into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top.

-Bake for 20-25 minutes or until set in the middle.

-Cool completely.

Apple Spice Cookie Bars

2 c. plus 2 Tbsp all purpose flour

2 tsp baking powder

1/4 tsp salt

2 tsp ground cinnamon

1/8 tsp nutmeg

1/8 tsp allspice

small pinch ground cloves

1/2 c. butter, melted

1 c. packed brown sugar

1 c. white sugar

2 eggs

1 Tbsp vanilla extract

2 apples, cored and diced (a little less than 2 c.)

cinnamon sugar for sprinkling

-Preheat oven to 350 degrees and line 9x13 pan with foil and baking spray.

-In medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

-Whisk to combine well and set aside.

-In bowl of stand mixer, combine sugars and butter and beat on medium high until light and fluffy, about 1 minute.

-Add eggs, one at a time, beating well to combine.

-Add vanilla extract and beat to combine.

-Turn mixer on slow and fold in flour mixture a little at a time until just combined.

-Fold in apples.

-Spread mixture evenly into prepared pan and sprinkle top generously with cinnamon sugar.

-Place in oven and bake until cooked through, when top slightly bounces back to the touch, about 30 minutes.

-Remove from oven and let cool completely before removing from pan, cutting and serving. (bars will be very soft)

Buffalo Chicken Dip
2 cups cooked chicken, diced or chopped

--- or one large can/pouch of chicken

4-8 oz. Franks Hot Sauce

12-18 oz. cream cheese, softened

1/2 cup blue cheese or ranch salad dressing

2 cups shredded Cheddar cheese, divided

1 bunch celery, washed and cut into sticks

1 box snack crackers
Preheat Oven: 350°
In a large bowl combine: chicken, hot sauce, cream cheese, dressing and ½ of the shredded cheese. (Adjust the amounts of hot sauce and/or cream cheese to make the dip mild, medium or hot per your own taste.)
Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350ยบ F for 25 to 30 minutes.

Spiced Pumpkin Dip


½ cup canned pumpkin puree

1(8oz.)package cream cheese

2 cups powdered sugar

2 tsp. pumpkin pie spice

In a large mixing bowl, combine canned pumpkin, cream cheese, powdered sugar and pumpkin pie spice. Mix well. Spoon into a decorative bowl. Serve with spiced wafers.