Ingredient: white pepper

Creamy Chicken or Pork Enchiladas

Creamy Chicken or Pork Enchiladas
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Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
Servings Prep Time
10 enchiladas 15 minutes
Cook Time
20 minutes
Servings Prep Time
10 enchiladas 15 minutes
Cook Time
20 minutes
Creamy Chicken or Pork Enchiladas
Print Recipe
Fill corn (or flour) tortillas with leftover pork or chicken and cheese, then top with a creamy sauce, made with milk, chicken broth and green chiles. Add cheese on top and bake for 20 minutes! Super quick and easy!
Servings Prep Time
10 enchiladas 15 minutes
Cook Time
20 minutes
Servings Prep Time
10 enchiladas 15 minutes
Cook Time
20 minutes
Ingredients
Servings: enchiladas
Instructions
  1. Preheat oven to 400. Spray 9x13" baking dish with Pam.
  2. Melt butter in saucepan. Add flour to make a roux. Add milk, water, chicken base and seasonings. Stir and cook until thickened. Add green chilies.
  3. If using corn tortillas, it is helpful to steam them first to avoid cracking. Wrap 3 tortillas at a time in a damp paper towel and microwave for 30 seconds. Fill each tortilla with meat and cheese, reserving cheese for top.
  4. Roll up each tortilla and place in a sprayed 9x13" pan. I got 11 in my dish.
  5. Pour sauce over top.
  6. Sprinkle with remaining cheese. I don't measure my cheese, I just put whatever looks good to me!
  7. Bake in preheated oven for 20 minutes.
  8. Serve and enjoy!
Recipe Notes

Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem.  However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.

Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.

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Easy Cilantro Lime Fish

My husband and I both loved this fish!  It was so good that we were wishing that I had made more than one filet for each of us.  Mild white fish seasoned and cooked in a skillet, then topped with a cilantro lime butter.  Delicious!

If you prefer, you can use flounder or tilapia instead of cod.

Easy Cilantro Lime Fish
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Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Easy Cilantro Lime Fish
Print Recipe
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Servings Prep Time
4 filets 5 minutes
Cook Time
6 minutes
Ingredients
Fish seasoning
Cilantro Lime Butter
Other ingredients
Servings: filets
Instructions
  1. Heat a large cast iron skillet over medium-medium high heat. Combine fish seasoning ingredients and sprinkle evenly over all 4 fish filets.
  2. Add 2 T. butter to skillet. Put fish in skillet and cook approximately 3 minutes on each side or until fish flakes easily when tested with a fork.
  3. Meanwhile, mix together the ingredients for the Cilantro Lime Butter. Place fish on serving platter; squeeze juice from lime quarters onto fish and top with cilantro lime butter.
Recipe Notes

Each serving contains 245 calories, 12 g fat, 103 mg cholesterol, 317 mg sodium, 736 mg potassium, 1 g carbs, 0 g fiber, 0 g sugar, 30 g protein

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New England Clam Chowder

Thick, hearty and flavorful.  You can substitute other kinds of seafood and make it into a seafood chowder if you prefer.  I added shrimp and lobster in place of some of the clams in the 2 photos of the chowder in the pan.

New England Clam Chowder
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Servings
6 servings
Servings
6 servings
New England Clam Chowder
Print Recipe
Servings
6 servings
Servings
6 servings
Ingredients
Servings: servings
Instructions
  1. Using at least a 4 qt. saucepan, add onion, fennel, carrots, parsley, butter and bacon to pan. (The photo is of a 4 quart pan with this recipe.) Cover pan and cook on medium heat until veggies are cooked down, for about 15 minutes. In the meantime, boil potatoes in a separate covered pan for about 10 minutes or until slightly tender. When potatoes are tender, drain and set aside.
  2. Add cayenne pepper, white pepper, black pepper, salt and chicken base to the veggie mixture. Add heavy whipping cream, and milk, and allow to come to a boil.
  3. Drain clams and reserve 3/4 cup clam juice. Set clams aside. Combine reserved clam juice and cornstarch. Add to veggie mixture once it comes to a boil. Stir and cook over medium heat to thicken. Remove from heat and add clams and potatoes. Taste and add additional seasoning if needed. Serve.
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