Jill's Black Bean Salsa from Bunko!!

15 oz can black beans (rinsed and drained)
1/2 cup corn, drained
1/2 cup red pepper, chopped fine
1/2 cup chopped cilantro
8 gr. onions, chopped
1/2 tsp cumin
1/4 tsp salt
3 T lime juice
2 T balsalmic vinegar

Mix and let chill then eat. Good with tortilla chips.

Artichoke Spinach Lasagna

9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 (14.5 oz) can vegetable broth
1 tbsp. chopped, fresh rosemary
1 (14 oz.) can artichoke hearts, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed, drained and squeezed dry
1 (28 oz.) can crushed tomatoes
1-2 tsp. Italian seasoning
2-3 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
1 (4 oz.) package herb and garlic feta, crumbled

Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray. Cook lasagna noodles according to package directions (or use no-cook ones - even better!). Drain.

Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer for 5 minutes. Stir in crushed tomatoes and Italian seasoning (the amount you want for your own taste).

Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 lasagna noodles. Sprinkle some mozzarella and parmesan cheese over the noodles. Repeat layers two more times, ending with artichoke mixture and cheese. Sprinkle crumbled feta on top.

Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Whit's Chicken Enchiladas...from Bunko!

INGREDIENTS

• 4 bone-in chicken breast halves
• 2 tablespoons olive oil
• 1 (4 ounce) can diced green chile peppers, drained
• 1 jalapeno pepper, chopped
• 1 clove garlic, minced
• 1 (8 ounce) package cream cheese
• 2 cups shredded Monterey Jack cheese, divided
• 1/2 cup water
• 8 (10 inch) flour tortillas
• 1 cup heavy cream

DIRECTIONS

1. Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
2. Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
4. Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
5. Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Sweet Corn Bread...from Bunko!

INGREDIENTS

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1 cup sour cream
• 1/3 cup milk
• 1/4 cup butter, melted
• 1 15 oz can of creamed corn
  

DIRECTIONS

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk, creamed corn and butter; stir into dry ingredients just until moistened.
2. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm.