I liked this recipe SO much that I actually dreamt about it after the first night that I made it.  When I dream about food, it’s because it’s amazing.  This has a light flavor, it’s not overpowering.  The honey and lime together is pretty much heaven.

Image from favfamilyrecipes.com

Honey Lime Chicken Enchiladas -

1 small, onion, peeled & diced (use a sweet onion if you can find it)

3 chicken breast halves

1/2 c. chicken broth

1 Tbsp. chili powder

1 tsp. garlic, minced (2-3 cloves)

salt & pepper (to taste)

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

8-10 flour tortillas

1 lb. Monterey jack cheese, shredded

16 ounces green enchilada sauce 

1/2 c. heavy cream ( I used Greek yogurt)

Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don’t want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it… keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9×13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

*If you don’t have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

I’ve been trying out different recipes at least twice a week.   I’ve made this one more than once.  It doesn’t look quite like this image when it’s done.  It’s more brothy in my opinion.  I love it though.  I really enjoy lasagna but I’m always too lazy to actually make it.  This is pretty much all the ingredients of lasagna thrown into a pot with chicken broth.  This recipe can feed 6 adults easily.

Lasagna Soup

Image from DEENBROS.com

2 teaspoons olive oil

1 pound Italian turkey sausage, casings removed (I used regular mild italian sausage and it tastes great)

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 (32-ounce) container chicken broth

1 (15-ounce) can tomato sauce

1 (14 1/2-ounce) can petite diced tomatoes

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

4 ounces broken whole-wheat lasagna noodles (about 4 noodles)

1/2 cup chopped fresh basil

3 tablespoons grated parmesan cheese

1/2 cup reduced-fat shredded mozzarella cheese

8 Whole-wheat breadsticks or grissini (optional)

Who doesn’t love broccoli and cheese soup??  OK, well I know one person.  She will remain nameless, and this will serve as a check to see if she reads my blog. .  In general though, I think most people are a fan of the cheesy goodness.  If it’s served it in a bread bowl I might actually beg for it.

This is an easy and delicious copy cat recipe that will feed an ARMY and make them smile.  Lots of restaurants serve this soup.  This particular version tastes a lot like the kind you’d get at McAlisters Deli (http://www.mcalistersdeli.com/).

recipe found at: http://floferrell.blogspot.com

I guess this sandwich is called Hawaiian because of the pineapple, nothing else about it really screams “Hawaiian” to me.  Where does asparagus grow anyway? I guess I will Google that after I”m done here.