Taco Casserole (low fat)

I made this tonight for dinner with some friends.  I found this recipe (from who knows where) YEARS ago when Paul and I lived in an apartment up in Las Vegas.  I was pleasantly surprised with how good it tastes.  I remembered liking it, but not loving the low-fat cheese.  Disclaimer:  I DO NOT LIKE COTTAGE CHEESE.  I'm not sure if you can substitute Ricotta Cheese, but maybe?  That being said, you can't tell there is cottage cheese in the casserole.  It may seem like a lot, but I promise  you won't notice.  My husband doesn't like it either, and he still went in for leftovers (which he never does)!  Anytime he eats leftovers, I consider that recipe a keeper.  :)  Enjoy!

Ingredients:
1 lb of chicken (give or take)
1/2 Cup of diced onions
1/2 Cup of diced peppers
      You can use anytime of peppers you like.  I don't like spicy so I just used sweet bell peppers-       Orange, Yellow, and Red. 
1 Clove of garlic.  (I used 2 tonight)'
1 package Taco Seasoning
1 8oz. can/jar of taco sauce
1 Can of fat-free refried beans
1 Cup Low-fat or Fat Free Sour Cream
1 Cup low-fat or Fat Free Cottage Cheese
1 Cup low-fat tortilla chips OR tortilla shells.  I've used both, but I prefer soft tortilla shells
1 Cup low-fat cheese
      Okay, I really don't like how lowfat cheese melts, so I used regular cheese.

Pre-heat the oven to 400 degrees
In a skillet cook the chicken (you can use diced or shredded).  I dice my chicken because my husband doesn't like shredded foods.  He's weird, I know.
While the chicken is cooking warm-up the refried beans
Once the chicken is cooked, add the onion, peppers, and garlic.  Once they are softened add the Taco Seasoning and Taco sauce.  *I usually add pepper, too.

Grease an 8x13 pan.  Layer the pan:
Chips/tortilla shells
Spread on the warmed-up refried beans (it makes it easier to spread)
Add the meat mixture
I put some cheese on top, but you don't have to
Add another layer of chips/tortilla shells to cover the top.
Cover with aluminum foil and bake for 25 minutes.
Take out the casserole and add the rest of the cheese on top of the chips/tortilla shells, put back in the oven.
Once the cheese is melted (usually around 5ish minutes) I pull it out and let it sit. 

Enjoy!  :)  I usually serve with a salad. 

Mom's Peanut Butter Cookies

Ingredients:
1/2 Cup of Shortening (My Mom uses Butter flavored Crisco)
1/2 Cup of Peanut Butter
1/2 Cup of granulated sugar
1/2 Cup of Packed Brown Sugar
1 egg
1&1/4 Cups Flour
3/4 tsp. baking soda
1/2 tsp. baking powder

Directions:  Mix thoroughly shortening, peanut butter, sugar, brown sugar, and egg.  Blend in baking soda, powder, and flour.  Cover and chill for an hour or two.  If you want chocolate chips added put them in after everything else is in.  Use 1 package in a double recipe, if the mix is too dry after you have mixed it (dry flour in the bottom of the bowl) you can add another egg and mix until blended.

Heat oven to 375 degrees.  Shape dough into balls.  (I usually use a tablespoon to dip out and make the balls).  Place 3 inches apart on lightly greased baking sheet.  With a fork dipped in sugar, flatten in crisscross pattern.  Bake 10-12 minutes or until set but not hard.  Watch your oven the first couple of times so you don't burn them.

This says it makes about 3 dozen cookies, but I have never gotten that many so double the recipe.  Then you should get between 4-5 dozen cookies.

These are seriously awesome!  :)  Enjoy!  (I'll add pictures later)

Chicken Enchiladas

My mom is an amazing cook.  Seriously, I'm not just saying that because she's my mom.  I'm saying it because it's true.  She doesn't even use a cook book half the time, she just comes up with her own recipes, or does variations of a recipe to suit her needs.  She used turkey (a lot) instead of chicken, but this version uses chicken.  Feel free to subtitute for whatever meat you want (or don't want).

1 lb Chicken breast
1 jar of beef gravy
1 can of enchilada sauce
1 4 oz. can of diced green chiles
1 onion
Tortilla Shells
Shredded cheese

Directions:
Cook meat (shred if desired)
fry onions
add the rest of the ingredients (minus meat) to warm up
dredge tortilla shells through the soupy mix to get sauce on all sides
Add meat to "soup" mix.
Use a slotted spoon to spoon in mixture.
We always layered the tortilla shells in this order (if you don't want to roll them)
Shells
Mixture
Cheese
Shells
Mixture
Cover with aluminum foil
Bake at 350 degrees for 45 minutes
Near the end, add more cheese on top of the mixture.