Cinnamon Tortilla Chips & Strawberry Salsa

Tortilla Chips:
5 large flour tortillas
Water
1/4 cup Sugar
2 tsp. Cinnamon

Strawberry Salsa:
2 Green Apples
2 Kiwi
1 medium Orange
1 10oz pkg. Sweetened Frozen Strawberries


Preheat oven to 475. Combine sugar & Cinnamon in a small bowl. Brush
Tortillas w/water. Sprinkle w/sugar & cinnamon mixture. Cut each tortilla into wedges. Spray baking sheet with cooking spray. Place wedges on baking sheet &
Bake 5 to 7 minutes, or until golden brown.
Peel & dice apples, kiwi & orange very small. Put in medium – size bowl. Place
Partially thawed, strawberries in blender or food processor for 20 seconds. Combine
With diced fruit & stir.


(You can make as many chips as needed and use more cinnamon or sugar to taste)

Smashed White Bean and Avocado Club

Adapted from: Meat-Free Recipes

Multi-grain bread
1 large avocado
alfalfa sprouts
1 cucumber
1 onion (Slice what you like)
1 can white beans, your choice, or prepared hummus
1 Tbs olive oil
salt & pepper

Smash white beans with back of a fork and add olive oil, salt and pepper (or if using hummus, use as spread). Spread on both sides of bread. Cut avocado, onion, and cucumber and layer on sandwich. Top with sprouts.

Company Carrots

2 1/2 lbs carrots (cooked)
1/4 cup liquid from cooked carrots
1/2 cup mayonnaise
1 Tbs horseradish
1 Tbs minced parsley
1/2 cup cracker crumbs
3 Tbs butter
Salt & pepper

(double recipe for cake pan size)

Mix liquid from cooked carrots, mayonnaise, horseradish, parsley. Add carrots. Spread into cake pan and sprinkle crackers on top. Place little slices of butter on top to soak into crackers.
Bake at 350 for about 20 min.

Vegetarian Style Chicken Enchiladas

Ingredients

* 1 tablespoon butter
* 1/2 cup chopped green onions
* 1/2 teaspoon garlic powder
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup sour cream
* 1 package Morning Star Chicken Strips
* 1 cup shredded Cheddar cheese, divided
* 4-6 (12 inch) flour tortillas
* 1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium pan heat the MorningStar Chicken Strips till heated all the way through.
3. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
4. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.