Mexican Chicken Tortilla Lasagna

Chicken Adovada

1 . Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.

2 . Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.

3 . Using a stick blender, puree the pepper mixture until smooth.

4 . Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.

5 . Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.

6 . Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.

7 . Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.

8 . To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

Chocolate Date Cookies

1 . Place dates in a small bowl and add enough hot water to cover. Allow to sit for 10 minutes to soften.

2 . Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.

3 . Remove dates from water, reserving soaking liquid. Combine dates, walnuts, and vegetable oil in the bowl of a large food processor. Pulse several times until mixture forms a paste and no large chunks of dates remain; this may take several minutes. If mixture is too dry, add soaking liquid, 1 tablespoon at a time, until a paste-like consistency is reached. Add egg and vanilla extract; pulse to combine. Add oats, cocoa powder, baking soda, cinnamon, and salt. Pulse until combined, scraping down the sides of the bowl as necessary. Fold in chocolate chips; dough will be very sticky.

4 . Use a medium cookie scoop to place rounded balls of dough 1-inch apart on the prepared baking sheets. Press tops of dough down with damp fingers to flatten slightly.

5 . Bake in the preheated oven until cookies are just set, 13 to 15 minutes. Allow to cool on the baking sheets for 5 minutes before removing to wire rack to cool completely. Keep stored in refrigerator until ready to serve.

Thanksgiving Bites

1 . Bring water and butter to a boil in a medium saucepan. Stir in stuffing mix, cover, and remove from heat. Let stand for 5 minutes. Remove cover and fluff with a fork. Let cool, 10 to 15 minutes.

2 . Preheat the oven to 350 degrees F (175 degrees C).

3 . Transfer cooled stuffing to a bowl. Add turkey and mix to combine. Mix in cranberries. Form into 1-inch meatballs and place on a baking sheet.

4 . Bake in the preheated oven until browned and no longer pink in the centers, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Spicy Shredded Slow Cooker Chicken

1 . Place olive oil in the bottom of a slow cooker.

2 . Mix chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper together in a small bowl.

3 . Rub chicken thighs with some of the spice rub and place in the slow cooker. Cover with chicken broth. Add remaining spice mixture and chipotle pepper in adobo and stir until incorporated. Mix in tomato paste.

4 . Cover and cook until chicken is no longer pink in the centers and juices run clear, on Low, 7 to 8 hours, or High, 4 to 5 hours. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

5 . When you're ready to serve, take chicken out and shred with forks. Place back in the sauce and toss to coat.

Wyoming Stew

1 . Heat a cast-iron skillet over medium-high heat. Sprinkle meat tenderizer over beef cubes, and cook in the hot skillet until browned. Drain off any excess juice. In a small bowl, mix together the chicken broth, cream of chicken soup and onion soup mix. Pour over the meat, reduce heat to low, and simmer for 45 minutes.

2 . Preheat the oven to 350 degrees F (175 degrees C). Add the frozen stew vegetables to the skillet, and simmer for 10 more minutes. Unroll the crescent roll dough, and arrange to cover the top of the pan like a pie.

3 . Bake for 10 to 15 minutes in the preheated oven, or until the top is golden brown. Remove from oven and serve.

Warm Green Bean and Potato Salad with Goat Cheese

1 . Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.

2 . Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.

3 . Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

Watermelon Juice

1 . Blend watermelon, water, and sugar in a blender until smooth.

Frankensteined Vegan Cauliflower Soup

1 . Preheat the oven to 400 degrees F (200 degrees C).

2 . Chop 3/4 of the cauliflower and set aside. Slice the remaining 1/4 cauliflower and place slices in a large bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper; toss to coat. Distribute evenly on a sheet pan.

3 . Roast in the preheated oven, stirring every 10 minutes, until evenly browned, 20 to 30 minutes.

4 . Meanwhile, heat remaining 3 tablespoons oil in a skillet over medium heat. Stir in onion and garlic and saute until the onion has softened and turned translucent, about 5 minutes. Add broth and bring to a boil.

5 . Remove 1/2 of the boiling broth and put it into a saucepan. Add chopped cauliflower and simmer over medium heat until cauliflower is tender, 20 to 30 minutes. Stir in peas 5 minutes before serving.

6 . Add potatoes, celery, and carrots to the remaining boiling broth and simmer over low heat until the potatoes are tender, about 15 minutes.

7 . Remove the chopped cauliflower and broth mixture from the heat and stir in cashews until soft. Working in batches, pour into a blender until halfway full. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into the potato and broth mixture. Repeat as necessary.

8 . Top each bowl with slices of roasted cauliflower.

Italian Pizza Crust in Bread Machine

1 . Combine warm water, yeast, and sugar together in the pan of a bread machine. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.

2 . Pour flour, olive oil, basil, oregano, and salt over the yeast mixture. Place bread machine bowl in the bread machine.

3 . Select the Dough setting and press Start.

Banana Avocado Yogurt Smoothie

1 . Place yogurt, avocado, and banana in a blender and purée until smooth. Add water for a thinner smoothie.

7-Layer Dip

1 . Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.

2 . Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

Mac-n-Cheez (Adapted from Sweetie Pie's)

1 . Sprinkle salt into a large pot of water; bring to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.

2 . Preheat oven to 350 degrees F (175 degrees C). Grease a 4-quart baking dish with cooking spray.

3 . Pour hot macaroni into the baking dish. Add butter; stir until melted.

4 . Whisk evaporated milk, milk, eggs, and sour cream together in a large bowl. Season with sugar, pepper, and salt.

5 . Sprinkle Colby Jack cheese, processed cheese food, and Cheddar cheese over macaroni. Pour milk mixture on top.

6 . Bake in the preheated oven until top is lightly browned, 30 to 45 minutes.