Chicken Tenders

FOR THE DIP:
1 ½ cups full-fat Greek yogurt, labneh or sour cream
¼ cup finely chopped chives
¼ cup finely chopped parsley
2 tablespoons finely chopped dill
2 tablespoons fresh lemon juice
1 small garlic clove, finely grated or chopped
Kosher salt and freshly ground pepper 

FOR THE CHICKEN:
1 ½ pounds boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 large eggs, beaten to blend
2 cups bread crumbs (preferably panko or other coarse bread crumbs)
3 tablespoons olive oil

PREPARATION

• Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
• Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.
• Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
• Working with few pieces at a time, toss the chicken in the flour mixture, making sure it’s evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
• Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
• Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.

NYT

Red Lentil Soup

NYTimes

INGREDIENTS
· 3 tablespoons olive oil, more for drizzling
· 1 large onion, chopped
· 2 garlic cloves, minced
· 1 tablespoon tomato paste
· 1 teaspoon ground cumin
· ¼ teaspoon kosher salt, more to taste
· ¼ teaspoon ground black pepper
· Pinch of ground chile powder or cayenne, more to taste
· 1 quart chicken or vegetable broth
· 2 cups water
· 1 cup red lentils
· 1 large carrot, peeled and diced
· Juice of 1/2 lemon, more to taste
· 3 tablespoons chopped fresh cilantro


DIRECTIONS:

1. Chop onion

2. Peel carrot, chop

3. Crush 2 cloves of garlic in garlic press

4. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

5. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

6. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

7. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

8. Stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Spiced Chickpea Stew With Coconut and Turmeric

recipe from NYT

only serves 4-6 so double for leftovers!

INGREDIENTS
¼ cup olive oil, plus more for serving
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric, plus more for serving
1 teaspoon red-pepper flakes, plus more for serving
3 (15-ounce) cans chickpeas, drained and rinsed
2 (15-ounce) cans coconut milk: 1 full fat, 1 light
2 cups vegetable or chicken stock
1 bunch Swiss chard, kale or collard greens, stems removed, torn into bite-size pieces
1 cup mint leaves, for serving
Yogurt, for serving (optional)
Cucumber, coriander, cumin for raita
Toasted pita, lavash or other flatbread, for serving (optional)

Double shopping list:
8 garlic cloves
2 large yellow onions
1 piece ginger
6 cans chickpeas
4 cans coconut milk *make 2 of these light coconut milk
1 box chicken stock
2 bunches chard
2 cups mint leaves
Big yogurt
Cucumber
Whole wheat pita

PREPARATION

• Heat oil in a large pot over medium heat. Add garlic, onion and ginger. Season with salt and pepper and cook, stirring occasionally until onion is translucent and starts to brown a little around the edges, 3 to 5 minutes.
• Add turmeric, red-pepper flakes and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. 
• Using a wooden spoon or spatula, further crush the chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to taste as delicious as possible.) If after 30 to 35 minutes you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey! 
• Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
• Divide among bowls and top with mint, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.

Pork Meatballs

Buy: tomato sauce

2 lb. ground pork
2 teaspoons coarse kosher salt
1/2 teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons sweet paprika
1 teaspoons dried thyme
1 teaspoon coriander
1 teaspoon ground cumin

Instructions

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
• In a large bowl, use your clean hands to mix together all the ingredients. Shape into 32 meatballs, each weighing about 1 oz (30 grams).
• Arrange the meatballs in a single layer on the prepared baking sheet. Bake until browned and cooked through, about 15 minutes.

https://healthyrecipesblogs.com/pork-meatballs/

Balsamic Glazed Chicken

Sheet Pan Balsamic Glazed Chicken and Potatoes

https://www.thekitchn.com/balsamic-chicken-260358

1 bag of small potatoes
1 small red onion, cut into 8 wedges
2 tablespoons olive oil
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, peeled
4 sprigs fresh rosemary
3-4 packages of chicken (breasts or thighs)

Bonus: marinate chicken in advance with some balsamic, olive oil, garlic, lemon juice

Arrange a rack in the middle of the oven and heat to 400°F.

Toss potatoes, onion, and brussel sprouts with olive oil, salt and spread onto baking sheet

Bake for about 15 minutes while making glaze:

- combine vinegar, honey, 1 garlic clove, 1 sprig rosemary in small saucepan - bring to boil over medium-high for 7 minutes until syrupy (then discard rosemary and garlic)

Remove baking sheet from oven, toss veggies, clear space in center for chicken - season with salt

Bake until instant read thermometer says 155 (about 12 minutes)

Remove the baking sheet from the oven and turn the oven to broil. 

Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. 

Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. 

Chicken Parmesan

https://www.allrecipes.com/recipe/223042/chicken-parmesan/

INGREDIENTS:

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
1/2 cup prepared tomato sauce
1/4 cup fresh mozzarella, cut into small cubes
1/4 cup chopped fresh basil
1/2 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

DIRECTIONS:
Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Tortilla Soup

Tortilla Soup

Ingredients

Mirepoix (or 1c each of onion, celery, carrots)

5 cloves garlic
1 can diced tomatoes

1 small can mild green chiles

2 lbs chicken thighs

1 can black beans, drained

1 box (4 cups) chicken stock
2 cups water
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano

Garnishes:
- can of corn (add after cooking)
- juice from 1-2 limes

- tortillas or tortilla chips

- grated cheddar cheese

- cilantro

- sour cream

- avocado

- jalapenos

Directions

1. Spray tortillas with olive oil and bake at 300 degrees until crispy (10-15 min)
2. Set Instant Pot to sautee and sautee mirepoix in olive oil, then add garlic
3. Add tomato, chiles, chicken, beans, stock, water, salt, and all spices
4. Stir and then pressure cook on high for 17 minutes
5. Tortilla chips: slice up tortillas, spray with oil and add salt, bake for about 7 min on each side at 350 degrees
6. Shred chicken with fork, add lime juice and corn

Sweet Potato Gnocchi in Brown Butter Sage Sauce

https://www.epicurious.com/recipes/food/views/sweet-potato-gnocchi-with-brown-butter-and-sage-233379

Makes 8-10 generous servings

INGREDIENTS

• 3 large red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
• 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 
• 1 cup finely grated Parmesan cheese (about 3 ounces)
• 2 tablespoons (packed) golden brown sugar
• 2 teaspoons plus 2 tablespoons salt
• 1/2 teaspoon freshly ground nutmeg
• 2 3/4 cups (about) all purpose flour
• 1 cup (2 sticks) unsalted butter
• 6 tablespoons chopped fresh sage plus whole leaves for garnish

DIRECTIONS

Pierce sweet potatoes with fork, microwave on high until tender, about 7 minutes per side. Cut in half and cool. 

Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. 

Add ricotta cheese; blend well. 

Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. 

Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. [this is a good point to refrigerate if you're cooking them another day]

Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes, until they float to top. 

Transfer gnocchi to clean rimmed baking sheet, cool (Can be made 4 hours ahead. Let stand at room temperature.)

SAUCE

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Transfer some of sage butter to large skillet set over medium-high heat. Add batch of gnocchi. 

Sauté until gnocchi are heated through, about 6 minutes - they'll be toasted golden brown

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Beef Stroganoff

Beef Stroganoff

1/4 cup butter
2lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10 3/4 oz) condensed golden mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice

Steps

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Israeli Couscous Salad

Israeli Couscous Salad http://brokeassgourmet.com/articles/israeli-couscous-salad-with-feta

3 tbsp extra virgin olive oil, divided Pantry
16 oz. dried Israeli couscous
1-2 handfuls flat-leaf parsley, chopped
2 cups cherry tomatoes, halved
optional: cucumber

1/2 to 1 red onion, finely diced
8 oz. crumbled feta cheese
juice of 1 lemon
salt and pepper to taste Pantry


Heat 1 tbsp olive oil in a pot over medium-high heat.
Add couscous and toast lightly, 1-2 minutes, stirring occasionally.
Add 2 1/2 to 3 cups water and return to a boil, then reduce heat and simmer for about 15 minutes or until all water has absorbed and couscous is tender. Stir occasionally to prevent sticking.
Rinse couscous under cool water in a fine mesh strainer to bring the temperature down. Transfer rinsed couscous to a bowl.
Toss cooked couscous with remaining olive oil, parsley, cherry tomatoes, red onion, feta and lemon juice. Season with salt and pepper to taste.

Cauliflower Soup

Cauliflower soup:

http://www.myrecipes.com/recipe/creamy-cauliflower-soup

1 tablespoon vegetable oil
2 medium onions, halved and thinly sliced
About 1/2 tsp. salt
3 garlic cloves, minced
1/2 cup dry white wine
1 large head cauliflower (2 lbs.), chopped
4 cups chicken or vegetable broth
Freshly ground white pepper

For oil drizzle topping:

2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1 tablespoon finely chopped flat-leaf parsley

• Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
• Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
• In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if you'd like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with white pepper and salt.

Turkey Feta Mint Burgers

Turkey Feta Mint Burgers:

http://asweetandsavorylife.com/feta-mint-turkey-burgers/

*Cucumber, yogurt, and dill for sauce
1 large egg
1 pound lean ground turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mint, chopped
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1 tablespoon olive oil
4 hamburger buns, split
1 cup arugula

In a large bowl, lightly beat the egg with a fork. 

Add the turkey, salt, pepper, mint, feta, and red onion. 

Mix with the fork until thoroughly combined. 

Form into four 3/4-inch high by 3 1/2-inch in diameter patties, taking care to not overwork the meat.
Heat the oil in a large nonstick skillet set over medium heat. 

Add the patties and cook until a meat thermometer inserted into the center registers 165F, about 7-8 minutes per side.
Place 1/4 cup of the arugula on each bun bottom and top with the burger.

Sheet Pan Salmon

Sheet Pan Salmon:

https://damndelicious.net/2017/02/10/sheet-pan-teriyaki-salmon/

Ingredients:

4 (5-ounce) salmon fillets
16 ounces green beans, trimmed
2 carrots, peeled and cut diagonally in 1/4-inch slices
1/2 cup teriyaki sauce
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

Directions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place salmon, green beans and carrots in a single layer onto the prepared baking sheet.
Spoon teriyaki sauce over the salmon.
Drizzle green beans and carrots with olive oil; season with salt and pepper, to taste.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
Serve immediately, garnished with green onions and sesame seeds, if desired.

Chicken Fajitas

Chicken Fajitas:
http://www.simplyrecipes.com/recipes/chicken_fajitas/

Ingredients
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts and/or thighs
Salt
2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Sear in a hot pan

Extras
8-12 flour tortillas
Salsa
Sliced avocado
Sour cream

Slow Cooker Chili with Corn Muffins

Slow Cooker Chili:
https://www.chowhound.com/recipes/spicy-slow-cooker-beef-chili-30669
2 onions
2 lbs beef
5 or 6 cans of beans
6 cloves garlic
Max 1/4 cup chili powder
1 tbsp ground cumin
2 cans diced tomatoes
1 can tomato sauce
Shredded cheddar cheese
Sour cream

• Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
• Add the garlic, chili powder, and cumin, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
• Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Corn muffins:
http://allrecipes.com/recipe/16755/basic-corn-muffins/
Makes 12 muffins - might want to increase recipe by 50%

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
*Add shredded cheese and jalapeños

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. 
• Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Indian Chicken Sheet Pan Tikka Masala

https://smittenkitchen.com/2016/04/sheet-pan-chicken-tikka/

For the chicken
1 3/4-inch piece of ginger, peeled and minced or powder ginger
4 cloves of garlic, minced or pressed
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts

For the vegetables
3 tablespoons olive oil
optional: cubed Yukon potatoes
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds

To finish, if desired
A few thin slices of red onion
Lemon wedges
Salt

Raita: english cucumber with yogurt, cumin, coriander
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

Combine marinade ingredients in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.

When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.

Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.

While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.

When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Carrot Fennel Soup

Carrot Fennel Soup
https://www.epicurious.com/recipes/food/views/carrot-fennel-soup-350600

INGREDIENTS
2 medium fennel bulbs
2-3 pounds carrots
1 medium onion
1 garlic clove
Olive oil
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

PREPARATION

Preheat oven to 450°F with rack in lowest position.

Chop some fennel frond to use as garnish later

Loosely slice fennel bulbs, onion, and carrots

Toss with olive oil, garlic clove, sugar, salt, and pepper

Spread onto sheet pan and roast for 25-30 min, stirring occasionally

Put roasted vegetables in stock pot along with chicken broth, simmer together til soft

Blend, season, serve topped with fennel frond garnish

Gabi's Enchiladas

From Hot Mess Kitchen!

1 russet potato, diced

2 sweet potatoes, diced

1 large bunch rainbow chard (or, if you're insane, kale), destemmed and thinly sliced

Tortillas

Green enchilada sauce

Jack and/or cheddar cheese

Serve with: avocado, sour cream, sliced olives
Bonus: tomatillo salsa (tomatillos, limes, onion, jalapeño, cilantro)

Can be done day before:

Place potatoes, sweet potatoes, chard in large pot with water to cover, cover and boil

Once water boils, simmer til cooked, about 10 minutes

Drain, salt + pepper

Preheat oven to 375

Spread some enchilada sauce in bottom/sides of large baking dish

Fill tortillas with sauce, veg mixture, and cheese, roll up and cover in green sauce

Top with extra cheese and sliced olives

Bake about 30-35 minutes

Chicken Enchiladas

Chicken Enchiladas:
http://www.myrecipes.com/recipe/chicken-enchiladas

Tortillas
2 onions (caramelize in slow cooker for 10 hours with a little olive oil)
Chicken breast (make shredded chicken in slow cooker: salt and pepper chicken breasts, cover in about 4 cups broth, cook for 4 hours on high or 6 on low)
*SEASON the chicken to prep for enchiladas
1 jalapeño
Can(s) of green enchilada sauce
Block of sharp cheddar
Block of monterey jack
Can of sliced olives
Taco seasonings for chicken
Avocado for topping
Sour cream for topping
1 bunch cilantro for topping?

Bake at 350, check at 15 min

Bill's caesar dressing

Lemon juice (about a whole lemon)
2 parts Mayo
1 part Dijon mustard
Garlic (2 cloves pressed)

Mix all that together then pour in Olive Oil (maybe 4 parts?) slowly while mixing

Add 1 part Anchovy paste

Add grated Parmesan cheese