DIRECTIONS
Step 1:
Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step…and all the fat!

Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.

Step 2:
In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.

Step 3:
Spray a rectangular casserole dish with non-stick spray.
Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.

Step 4:
Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.

Serve hot.

Number of Servings: 6

*

* Prep 5 min

Ingredients:

* 1 jar hot fudge sauce

* 1/2 pint raspberries

* 1 shot raspberry or chocolate liqueur

* 1 pint chocolate ice cream

* Whipped cream

* 1 bar bittersweet chocolate

Directions:

1.

In a small saucepan, heat the fudge sauce over medium heat. Mash the raspberries into the sauce. Remove from the heat and stir in the liqueur.

2.

Scoop the ice cream into bowls and top with the raspberry-fudge sauce and whipped cream. Using a vegetable peeler, shave the chocolate over the sundaes.

via Chocolate-Raspberry Sundaes Recipe – Every Day with Rachael Ray.

Ingredients:

* One 10-ounce box frozen chopped spinach, thawed

* 2 1/2 to 2 2/3 pounds ground turkey breast

* 1 medium onion, finely chopped

* 3 garlic cloves, chopped

* 1 large egg

* 1 3/4 cups milk

* 3/4 cup bread crumbs (3 handfuls)

* 1/2 cup freshly grated Parmigiano-Reggiano cheese

* Coarse salt and freshly ground pepper

* Extra-virgin olive oil (EVOO), for drizzling

* 2 tablespoons unsalted butter

* 2 tablespoons all-purpose flour

* 1 cup chicken broth

* One 8-ounce package shredded provolone cheese or Italian cheese blend

* 1/2 teaspoon freshly grated nutmeg (eyeball it)

* 1/4 cup chopped flat-leaf parsley

Serve with a buttered egg pasta and a green salad.

Directions:

1.

Preheat the oven to 400°. Wring the spinach dry in a clean kitchen towel. Place the ground turkey in a large bowl and make a well in the middle of the turkey. Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper. Mix until combined, then form the turkey mixture into 12 large balls, arrange on a nonstick baking sheet and drizzle with EVOO. Roast for 25 minutes.

2.

Meanwhile, heat a small saucepan over medium heat. Add a drizzle of EVOO and the butter to the pan. Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour. Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone. Season the sauce to taste with salt, pepper and the nutmeg.

3.

Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve.

via Super-Size Turkey Meatballs with Spinach and Cheese Recipe – Every Day with Rachael Ray.

Ingredients:

* 1 bunch broccoli

* 1 onion, chopped

* 1 large red potato, cut into 1/2-inch cubes

* 2 cups whole milk

* 1 cup shredded cheddar cheese

Directions:

1.

Peel the broccoli stems and chop the stems and florets into bite-size pieces. In a large pot, bring 4 cups salted water to a boil over medium heat. Add the broccoli and cook until tender, about 10 minutes. Meanwhile, in a skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the onion and potato and cook, stirring, until tender and browned, about 15 minutes. Stir into the pot along with the milk; warm through and season with salt and pepper. Top each serving with 1/4 cup cheese.

via Cheesy Broccoli Potato Soup Recipe – Every Day with Rachael Ray.

*

* Prep 5 min

Ingredients:

* 4 baking potatoes, peeled and cut into 1-inch chunks

* Salt

* 1 head broccoli—cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes

* 4 skinless, boneless chicken breast halves (6 ounces each)

* 2 tablespoons fresh thyme or 1 teaspoon dried

* Pepper

* 2 tablespoons extra-virgin olive oil (EVOO)

* 2 tablespoons butter

* 2 tablespoons flour

* 1/2 cup chicken broth

* 1 cup milk or half-and-half

* 1 cup shredded gouda cheese

Directions:

1.

In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.

2.

While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the chicken and cook for 6 minutes on each side.

3.

In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.

4.

Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper. 5. Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with the brocco-tatoes.

via Quick Chicken with Gouda Gravy and Smashed Brocco-tatoes Recipe – Every Day with Rachael Ray.

*

* Prep 10 min

*

* Cook 50 min

Ingredients:

* One 3 1/2 – to 4-pound chicken—quartered, rinsed and patted dry

* 2-1/2 tablespoons extra-virgin olive oil

* Salt and pepper

* 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges

* 4 thin carrots, peeled and cut into 2-inch lengths

* 4 thin parsnips, peeled and cut into 2-inch lengths

* 10 thyme sprigs

Make it your own

Roast your favorite vegetables with the chicken.

Directions:

1.

Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.

2.

Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.

3.

Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

via One-Pan Chicken Dinner Recipe – Every Day with Rachael Ray.

*

* Prep 20 min

*

* Cook 30 min

Ingredients:

* ¼ pound pancetta or bacon, cut into 1/8-inch-thick slices

* 3 tablespoons extra-virgin olive oil, plus more for drizzling

* 1 small onion, finely chopped

* 3 garlic cloves, finely chopped

* ½ cup dry white wine

* 4 ripe tomatoes, cored and cut into a large dice

* Coarse salt and freshly ground pepper

* ¾ pound rigatoni, cooked until al dente

* ¼ cup chopped fresh basil

* 1 bunch arugula (about 2 cups), tough stems removed, leaves coarsely chopped

* ¾ cup freshly grated Parmesan cheese

Directions:

1.

In a medium skillet, cook the pancetta over medium heat until crisp, about 6 minutes. Drain on paper towels and coarsely chop.

2.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the wine, bring to a simmer and cook for 1 minute. Add the tomatoes, season to taste with salt and pepper and simmer over low heat, stirring occasionally, until thickened, about 20 minutes.

3.

In a large bowl, combine the cooked rigatoni with the sauce. Add the pancetta, basil and arugula; toss. Drizzle with olive oil and sprinkle with the cheese.

via BLT Rigatoni Recipe – Every Day with Rachael Ray.

*

* Prep 10 min

*

* Cook 30 min

Ingredients:

* 8 ounces kielbasa, halved lengthwise and thinly sliced

* 2 onions, finely chopped

* 1 tablespoon butter

* One 14.5-ounce can chicken broth

* 1 large baking potato (about 12 ounces), peeled and cut into 1/2-inch cubes

* 1 cup half-and-half

* One 1-pound bag frozen corn, thawed

* Salt and pepper

* Chopped fresh dill, for garnish

Frozen assets

Make a double batch of chowder and freeze half for up to a month.

Directions:

1.

Heat a deep skillet or a wide 4- to 6-quart pot over medium-high heat. Add the kielbasa and cook, stirring, until lightly browned, about 6 minutes. Transfer to a plate.

2.

Add the onions and butter to the pan and cook over medium heat, stirring occasionally, until golden, about 6 minutes. Add the broth and potato and bring to a boil. Reduce the heat, cover with a lid and simmer until the potato is tender, about 10 minutes. Add the half-and-half and corn and cook, stirring, until heated through.

3.

Using a blender or food processor, puree 1 cup chowder until smooth. Stir the puree back into the chowder along with the browned kielbasa and season to taste with salt and pepper. Top with the dill.

via Corn and Kielbasa Chowder Recipe – Every Day with Rachael Ray.

3 large sweet potatoes, peeled and diced

2 small yellow onions, chopped

4 gloves garlic, minced

1 tablespoon fresh ginger

1 tablespoon curry powder

1 teaspoon coriander

3 tablespoons butter

6 cups chicken stock

Directions:

Heat butter in a large stock pot or soup pot. Add onions and garlic and sauté until onions begin to sweat, 3-5 minutes.

Add sweet potatoes, spices and fresh ginger, sauté for another 1-2 minutes.

Slowly add chicken stock 1 cup at a time, slowly stirring. Gently simmer until potatoes are soft and easily pierced with a fork, about 45 minutes, depending on size of potato pieces.

Serve in warmed bowls.

via Curried Sweet Potato Soup (Gluten-Free).

1 avocado, cut into chunks

4 tomatillos, husked and roughly chopped

1 small red onion, roughly chopped

2 small jalapeños, chopped

1 clove garlic, crushed

1 teaspoon salt

⅓ cup cilantro leaves

For Tacos:

1 pound medium shrimp

1 tablespoon chili powder

1 teaspoons salt

1 teaspoon pepper

2 tablespoons olive oil

8 corn tortillas

Cilantro and limes for garnish

Directions:

Combine the onion, jalapeño, and garlic in a food processor or blender until finely chopped. Add tomatillos, avocado, cilantro, and salt and pulse 4-5 times. Transfer to a bowl and set aside.

Mix olive oil, chili powder, salt and pepper in a large bowl. Add shrimp and toss until evenly coated. Add half shrimp to a large, heated pan. Cook about 2 minutes per side. Repeat with the remaining shrimp.

For crispier tortillas, grill directly over stovetop until lightly charred or wrap in a damp towel and microwave for about 30 seconds. Keep tortillas covered until ready to serve.

Spoon salsa onto each tortilla and top with 3-4 shrimp and cilantro. Serve 1 lime wedge for each two tacos.

via Spicy Shrimp Tacos with Avocado Salsa (Gluten-Free).