Main Dishes...

Basic Bechamel (White sauce or Alfredo) 
 - Marissa Empey (She didn't have time to make it for us but still provided the recipe so we can all try it out!)
Serves 2

1 Tbs. Butter
1 Tbs. flour
1/2 c. half and half
Nutmeg and Salt

Microwave: Melt butter and add flour, cook approx. 30 sec. until bubbling. Add half and half, cook until sauce begins to thicken, stirring every 30 sec. Sauce will thicken more as it cools. Add Nutmeg and Salt to taste.

Stove-top: Same procedure, medium to low heat, stirring constantly.


Baked Creamy Chicken Taquitos
 - Sarah Ricks

3 oz. cream cheese, softened
1/4 c. green salsa
1 Tbs. fresh lime juice (juice from half a lime)
1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. onion powder
2 cloves garlic, minced
3 Tbs. chopped cilantro
2 Tbs. sliced green onions
2 c. shredded cooked chicken
1 c. shredded Mexican flavored cheese
small flour or corn tortillas

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Ad the chicken and cheese; mix thoroughly.

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20-30 seconds).
Spoon 2-3 Tbs. of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.
Make sure the taquitos are not each other.
Bake for 10-12 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.

To freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a labeled freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees and bake for 10-12 minutes. (Flash Freeze means freezing the taquitos in a single layer for 15-20 minutes (until hardened) so that when you add them to the freezer bag, they will not all stick together.)


BBQ Chicken Salad
 - Robyn Anderson
Serves 4-6

3 c. cooked, cubed chicken
2 c. BBQ sauce (see recipe below)
3 Romaine lettuce hearts, cleaned and chopped
1 can black beans, rinsed and drained
1 small bag of frozen corn, cooked
1 c. Colby Jack cheese, shredded
2 green onions, chopped
1/2 c. cilantro, chopped
Ranch dressing
Tortilla chips

Directions: In medium bowl, add the cooked, cubed chicken and bbq sauce. Stir to coat chicken with sauce, set aside.
In large bowl add the romaine lettuce, black beans, corn, cheese, green onions and cilantro; toss together. Divide the salad evenly among plates. Top each salad serving with the desired amount of bbq chicken. Serve with tortilla chips and dressing. Enjoy!

Homemade BBQ Sauce 
Makes 3 1/2 cups

2 c. Ketchup
1 c. water
1/2 cup apple cider vinegar
5 Tbs. brown sugar
5 Tbs. granulated sugar
1/2 Tbs. fresh ground pepper
1 Tbs. onion powder
1/2 Tbs. ground mustard
1 Tbs. lemon juice
1 Tbs. Worcestershire Sauce

Directions: In a medium saucepan, combine all ingredients. Bring mixture to a boil and then reduce heat to simmer. Cook, uncovered for 1 1/2 hours, stirring often.