Parmesan Knots

1 tube (12 oz) refridgerated buttermilk biscuits

1/4 cup canola oil

3 tbs parmesan cheese

1 tsp garlic powder

1 tsp dried oregano

1 tsp parlsey flakes

Cut each biscuit into thirds. Roll each piece into a 3 inch rope and tie into a knot; tuck ends under. Place 2 inches apart on a greased baking sheet. Bake @ 400F for 8-10 minutes or until golden brown. In a large bowl, combine the remaining ingredients. Gently toss the warm knots in the oil mixture and then let dry on a paper towel.

Parmesan-Garlic Butter Green Beans

4 cups frozen green beans
2 tbs butter
1 small clove garlic, finely chopped
1 tbs parmesan

1. Cook green beans,as directed, drain.
2. In a 1 QT saucepan, melt butter over medium-low heat. Add garlic, cook 2-3 minutes, stirring frequently until garlic is tender.
3. Pour garlic butter over cooked green beans, stir to coat. Sprinkle with cheese. Toss gently.

Quick Quesadilla Pockets

1 tbs canola oil
1 large pepper, finely chopped
1/2 tsp onion powder
1/2 tsp chili powder
1 1/2 cups corn
1 15.5 oz can pinto beans
1 1/2 cups shredded cheese (6 oz)
1/2 cup salsa
6 8-inch tortilla
1/2 cup sour cream

1. Preheat oven to 450 F. In a large skillet, heat oil. Add pepper, onion and chili powder. Cook about 5 minutes or until peppers are tender, stirring occasionally. Stir in corn, beans, 1 cup of cheese, and salsa. Cook and stir until the mixture is heated through and cheese is melted.
2. To assemble, divide bean mixture among tortillas, spreading evenly over half of each tortilla. Fold over, pressing down gently. Place on a baking sheet. Sprinkle tortillas with remaing 1/2 cup cheese.
3. Bake about 10 minutes or until cheese is melted and tortillas are golden brown and crisp. Cut each quesadilla into quarters. Top with sour cream.
Courtesy: hearthealthyonline.com

Easy Chicken & Cheese Enchiladas

1 can (10 3/4 oz) condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken
1/2 cup shredded cheese
6 tortillas
1 small tomato, chopped
1 green onion, sliced

1. Stir the soup, sour cream, salsa, and chili powder in a medium bowl.
2. Stir 1 cup of the salsa mixture with the chicken and cheese in a separate bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seamside up in a 11x8-inch baking dish. Pour the remaining salsa mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350F for 40 mins or until the enchiladas are hot and bubbly.
5. Top with tomatoes and onions.

Parmesan Chicken

12 chicken drumsticks
2 cups parmesan cheese
1 egg
1 tsp black pepper
1 tsp salt
Italian, Garlic, Onion to taste

In a bowl, mix cheese, salt, pepper and spices. In a separate bowl, beat egg. Dip chicken in egg - then coat in cheese. Bake @ 400 F for 45 minutes or until chicken is well done.

Salsa Chicken Enchiladas

Prep: 1o mins Bake: 40 mins Makes: 6 servings

1 jar (16 oz) salsa

1/2 cup sour cream

2 tsp chili powder

2 cups cooked shredded chicken

1/2 cup shredded cheese

6 flour tortillas

1. Stir 3/4 cup salsa, sour cream, and chili powder in a medium bowl.

2. Stir the salsa mixture, chicken, and cheese in a large bowl.

3. Spoon about 1/2 cup chicken mixture down the center of each tortilla. Roll up the tortilla and place seam-side up in a lightly greased 11x8-inch shallow baking dish. Pour over the remaining salsa over the filled tortillas. Cover the baking dish with tin foil.

4. Bake @ 350 F for 40 minutes or until the enchiladas are hot and bubbly.

Spicy Sausage Shells

1 lb sausage cut into 1/2 inch slices (or ground sausage)
1 cup coarsley chopped green peppers
3/4 cup coarsley chopped onions
1 3/4 cup (16 oz) jar salsa
1 3/4 cup (15 oz) can tomato sauce
2/3 pkg (16 oz) large pasta shells
1/2 cup shredded cheddar cheese

Start a pot of water for cooking the pasta. In a large saucepan over medium heat, cook sausage until no longer pink. Drain. Add green peppers and onions to saucepan; cook, stirring frequently, 3-5 mins, or until tender. Add salsa and tomato sauce, heat to boiling. Reduce heat, simmer, uncovered 15 minutes or until sausage is thoroughly cooked. Cook pasta. Toss pasta and sausage. Sprinkle with cheese. Makes 8-10 servings.