Jalapeno White Sauce (Sandy Redman)

Jalapeno White Sauce

2 cups  whipping cream
1 cup sour cream
1 tsp chicken base (powder chicken stock)
2 tbsp clarified butter
1 tbsp flour
1 jalapeno, minced
1tbsp juice from bottled jalapenos
2 oz shredded cheese - equal parts jack & cheddar

method

Heat whipping cream in a heavy saucepan over high heat.  When the cream is ready to boil, stir in sour cream.  After sour cream dissolves, reduce heat to medium.  Stir in chicken base and jalapeno juice and simmer.
While cream is heating:  make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat, stir in minced jalapeno and the cheese mixture.
Makes 3 1/2 cups.

This is so good, and fattening! ;)

(JESSICA NOTE: Sandy say's this is great dip for chips and veggies or maybe use as a sauce for mexican style meats, poultry or fish.)

Green Enchiladas (Ingrid Stevison)

 Green Enchiladas

Lg. can of green enchilada sauce or I use the McCormick packet that calls for making it in a pan with 1 can of tomato sauce - don't buy the packet of sauce that calls for tomato paste.

Either buy a rotisserie chicken (I cheat this way all the time) or use left over roast meat for shredded meat... or just plain hamburger.

My Recipe: (Ingrid Stevison)

Start with 1/2 cube butter, and 1 tbsp olive oil, saute' cut up jalapeno's (1-3) , 1 onion, 1 carrot, 2 celery-then take 4-6 boneless chicken breasts cover them in chicken broth, boil for an hour. or longer if the meat is not pulling apart easily. (Or use meat as mentioned at the top, rotisserie, ground beef, or shredded beef - can be made lots of ways)

Grate cheddar cheese-usually one large block, or 1/2 of Costco size

Take packet of tortillas, corn in traditional but you can use flour-put the whole pack in the microwave for 1 minute (this is to get them ready for rolling-in restaurants they fry)

Lg oven pan, I use stone ware from Pampered Chef

layer some sauce, dip the tortillas one at a time in the sauce-adding the chicken, (-optional-olives, green chillies) and cheese

Top with remaining enchilada sauce and then more olives and cheese

Bake 325 for 1/2 hour

tada!

(JESSICA COMMENT: I can vouch for this one! The shredded chicken enchiladas I've had at Ingrids - beyond DEE-LISH! I have also made this it's awesome! If your having guests it feeds a lot and will impress! Another alternative tip - She also told me to get a can of Embassa roasted pepper and you can add 1 to the water while you boil the chicken - throw the pepper out after you boil chicken -it gives it a little spice or some Bay Leaves or both!)

Healthy Turkey Chili (Jessica MacDonald)

Healthy Turkey Chili 

(Easy)

From the grocery store pick up a package of Carroll Shelby's original Texas brand Chili Kit. (But DO NOT follow the boxed instructions- no yucky ground beef in our version!)

Add to a pot the large packet of seasoning from the kit.

Ingredients:

• (1)   12 oz can of Tomato Sauce (NOT paste)
• (2)   Cans of Water
• (2)  12 oz can's of diced tomato with green chilis
• From the kit add half of packet of the cayenne pepper or to your liking.

In a large pan add 1 1/2-2 lbs of lean ground turkey. Add (1) beef boullion cube chop in the meat and mix around as you brown the turkey for flavor.

Take the browned ground turkey meat and add to the large pot. Stir into the chili. Simmer. Add a sprinkle of salt if you like. We never use any of the Masa flour from the kit. I toss that out to give us a super low carb meal.

Beans are optional.

I serve with a dallop of Daisy (fat free sour cream).

This is a super quick and delicious meal! Everyone I make this for LOVES it!

• Here is a picture of the kit so you know what to look for at the store.