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Recipes - Co-op Meal Solutions
Smart Chicken Enchiladas
Friday, November 20, 2009
Ingredients:
˝ cup red onion, chopped fineRed wine vinegar to cover the onion
1 tablespoon extra virgin olive oil
1 pound Smart Chicken boneless thighs, cut into ˝ inch pieces
1 can Hatch Red Enchilada Sauce
12 corn tortillas
˝ cup feta cheese, crumbled
3 green onions, chopped
Preparation:
- Pour the vinegar over the onions and let sit for at least 30 minutes. Drain and set aside. Keep the vinegar to make salad dressing.
- Heat the olive oil in a medium skillet. Add the chicken and sauté until browned and cooked through.
- Lightly oil a baking pan. Add two or three tortillas to cover the bottom.
- Sprinkle some red onion, cheese, and chicken on top of the tortillas.
- Pour Ľ of the sauce over all. Repeat the layering so you make 4 layers ending with sauce. Add a little water to the sauce can if needed to extend the sauce. Cover with foil and bake for 30 minutes.
- Serve sprinkled with a little of the cheese and some green onion.
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Meal Solutions
Learn More About Our MEAL SOLUTIONS Program
Pick up Meal Solutions recipes at the Culinary Kiosk next time you shop!
Taste the recipes every Tuesday and Thursday.
Cooking Classes
Cooking Class Events
Date:
Tuesday, September 14, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Scott Harding, Owner Artik CreameryEvent Details:
Learn the secret to making really great ice cream at home from an expert! Scott will take you through the production process step by step using all organic ingredients to make heavenly black berry ice cream to enjoy at the end of class.Cost:
$30.00$30 Co-op Owners $35 General Public
Event:
Dehydration CreationsDate:
Tuesday, September 21, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 195 A StreetInstructor:
Vrnda Leier Heyden and Maria DiMaggioEvent Details:
With a dehydrator you can create everything from snacks to dessert, including bread, pizza crust, granola and crispy crackers. Heating foods at low temoperatures can yield results that are crispy, seem baked, store well and are easy to pack and carry when you travel. Generous sampling will make a fine dinner!Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Thursday, September 23, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Mary ShawEvent Details:
Create a different recipe every night using the rice and beans you prepared on Sunday! Mary will demonstrate how: White Bean and Potato Salad with a Kalamata Olive Dressing; Sage and Allspice Seasoned White Beans in a Tomato Stock; White Beans with a Sun-Dried Tomato Tapenade; and Brown Basmati Rice with Jonagold Apples and Walnuts.Cost:
$30.00$30 Co-op Owners $35 General Public
Date:
Tuesday, September 28, 2010Time:
6:30 pm - 9:00 pmLocation:
Community Classroom 300 Pioneer StreetInstructor:
Jeff HauptmanEvent Details:
Don't miss this opportunity to savor the last of this season's fresh corn and tomatoes! The first course of Fruit Slaw with Avocado and Blue Cheese is followed by Cajun spiced White Fish garnished with Roasted Corn and Green Tomato Relish. Coconut Baked Sweet Potato Fries and Sauteed Green Beans and Shallots complete the main course. Dessert is a perfect seasonal combo, Bruleed Figs with Rum Peach Sauce.Cost:
$30.00$30 Co-op Owners $35 General Public
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