Ranch-Style Eggs

Ingredients:

4 eggs

1 cup of salsa

4 tortillas

1/2 cup of shredded Jack cheese

3 tablespoons of chopped scallions

Directions:  

Preheat oven to 325.

To prepare sunny-side up eggs, heat sprayed non-stick skillet over medium heat.  Carefully add each to skillet.  Add about 2 tablespoons of water.  Cover and cook until egg whites set and yolks are still moist. Remove eggs and keep warm.

Heat salsa in the skillet over medium-high heat until it boils.  Reduce heat to low.

Dip tortillas in sauce to soften and transfer to ovenproof plates.  Spoon one-fourth of the sauce onto each tortilla and top with egg, 2 tablespoons of cheese, and 1 teaspoon of onions.  Place in oven and cook until cheese melts.  

Serves:  4

Mexican Stuffed Shells

Ingredients:
1 pkg of soy beef (or regular beef for the meat-eaters)
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook soy beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While soy beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Cream Cheese Enchiladas

Cream Cheese Chicken Enchiladas

5 ounces cream cheese, softened 

1/4 cup Greek nonfat yogurt

2 cups prepared salsa

1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided

1 can of white kidney beans, rinsed and drained

1 cup frozen corn kernels, thawed

1/2 teaspoon chili powder

1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced

8 8-inch flour tortillas

1. Preheat oven 325 degrees.

2. In a medium bowl cream together cream cheese and sour cream. Stir in 1/2 cup salsa. Stir in 1/2 cup of each type of cheese.

3. In a second bowl toss together the beans, corn, cumin, chili powder, salt, pepper, and half of the scallions. Add the bean mixture to the cheese mixture and stir to combine.

4. Spread about 1/2 cup salsa in the bottom of a baking dish. Place 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas.

5. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

6. Transfer to preheated oven and bake 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.