Microwave Chicken Enchilada

INGREDIENTS:

4 oz. cooked shredded chicken breast
1/4 cup light sour cream
2 Tbsp. shreeded lowfat cheese
1/4 cup pico de gallo
1/8 cup enchilada sauce
1 whole wheat tortilla

INSTRUCTIONS:

Mix together chicken, sour cream cheese, pico de gallo and 1/2 of the enchilada sauce in a bowl.  Place the mixture in the center of  a whole-wheat tortilla. Roll up and put in a microwave-safe portable dish. Pour 1/8 cup enchilada sauce on top and sprinkle with a bit more cheese to your liking.

To prepare, microwave on high for 3 minutes.

One of J.Lo’s enchiladas has 10 grams of fiber and a mere 200 calories.

(Source)

American Bandstand Artichoke Dip

INGREDIENTS:

1(8 oz.) pkg. cream cheese, softened
1 pint sour cream
1/2 cup shredded parmesan cheese
1 pkg. spinach, thawed, rinsed and squeezed dry
1 tsp. marjoram
1 tsp. ground black pepper
1 tsp. red pepper flakes
1 (about 15 oz.) can artichoke hearts
1 Tbsp. good olive oil

INSTRUCTIONS:

In a small cast iron skillet, heat the oil and add the marjoram, black pepper and red pepper. Heat these until their oils are released, take care not to burn. In a medium size bowl, cream together the cream cheese and sour cream. Add the parmesan cheese and mix well. Stir in the oil/spice mixture. Gently fold in the spinach and then the artichoke hearts.

Serve either warm or cold with bagel chips.

David's Aunt Pat - makes a mean Clam Dip.  This recipe is from the July 10, 2006 episode of the Late Show with David Letterman. I'm sure if it's good enough for the notoriously private Dave to share - it's good enough to give it a try.

INGREDIENTS:

• 1/4 cup olive oil
• 2 cans chopped clams
• 2 cloves of garlic, minced
• 1 tsp. parsley, snipped
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese

INSTRUCTIONS:

Preheat oven to 350 degrees. Sauté clams, garlic and parsley in olive oil until tender. Add breadcrums and cheese. Place mixture in small casserole dish. Bake until lightly browned, about 25 minutes. Serve with lemon wedges and Italian bread.

INGREDIENTS:

Patti LaBelle

INGREDIENTS:

• Pie crust for double crust pie
  
• 3 lbs. of medium peaches, peeled, pitted and cut into 1/4-inch slices
  
• 2 Tbsp. cornstarch
  
• 1 cup sugar
  
• 2 tsp. fresh lemon juice
  
• 1/2 tsp. ground cinnamon, plus more for the top of the crust
  
• 4 Tbsp. (1/2 stick) butter, chilled and cut into small pieces
  

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly butter an 8-inch square baking dish.

In a medium bowl, toss the peaches, cornstarch, sugar, lemon juice, and cinnamon. Fold in the butter. Spoon half of the peach mixture into a prepared dish.

On a lightly floured work surface, roll out the smaller disk of dough into an 8-inch square about 1/8 inch thick, trimming the dough as needed. Place over the peaches in a baking dish. Top with the remaining peaches. Roll out the larger disk of dough into an 11-inch square about 1/8 inch thick, trimming as needed. Fit over top of the baking dish, letting the dough hang down on the sides of the dish. Pinch the dough firmly onto the top edge of the dish. Press the overhanging dough onto the sides of the dish. Cut a few slits in the top of the dough. Place the dish on a baking sheet to catch any drips.

Bake until the fruit juices are bubbling and the top is golden brown, about 40 minutes. Sprinkle the top of the dough with cinnamon. Serve hot, warm, or at room temperature.

INGREDIENTS:

• Mustard (regular)
  
• Tuna -- drained (6 1/2 oz)
  
• 1 tablespoon Mayonnaise
  
• 1  Egg -- hard cooked & chopped
  
• ½ teaspoon  Salt
  
• 1 teaspoon Onion -- finely chopped
  
• 4 slices Whole wheat bread
  
• 1 tablespoon Celery -- finely chopped
  
• 1  Tomato -- sliced
  
• 1 teaspoon Pickle Relish
  
• 2  Lettuce Leaves
  
• 1 teaspoon Dijon Mustard
  

INSTRUCTIONS:

1. In a medium bowl place tuna, egg, onion, celery, pickle relish, mustards, mayonnaise and salt. With a fork, combine all ingredients well.
2. Spread tuna mixture on 2 bread slices, cover with tomato slices and lettuce and top with remaining bread slices.