Crispy Baked Chimichangas

Ingredients 6 tortillas 1 egg white 1 can refried beans (fat free) 1 can El Pato Salsa de Chile Fresco 2 tsp Oil Shredded Cheese Desired Toppings: Lettuce, Tomato, Cilantro, Salsa, Sour Cream, Plain Yogurt   Instructions Add egg whites to a bowl and mix with whisk. Add beans to the middle of your tortilla, and sprinkle with cheese. Begin folding your tortilla. Start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold. Flash-fry Read more [...]

Lemon Chicken with Spinach Parmesan Crepes

  Ingredients Filling: 1 small onion, diced 2 cloves garlic, minced or crushed 1 lemon, sliced. Rind and pith cut off. 1 pound chicken thighs Handful of sage leaves Salt and Pepper to taste 1 c Ricotta cheese Crepes: 1 c milk 1/2 c all-purpose flour 1/4 c whole wheat flour 1/4 t. salt 2 eggs 1 c baby spinach leaves 3/4 c Parmesan cheese, grated   Instructions Filling: Layer onion and garlic on the bottom of the slow cooker. Place chicken on top of onions and garlic. Read more [...]

Swiss Chard and Sweet Pea Lasagna

  8 ounces lasagna noodles 12 ounces Swiss chard 1 Tbsp olive oil 1 medium onion, chopped 1 clove garlic, minced 1 (15-ounce) container ricotta cheese, part-skim milk 3/4 cup green peas 1 cup shredded mozzarella 3/4 cup grated Parmesan 1/4 cup chopped fresh basil leaves Salt and Pepper to taste 1/2 cup low-fat milk 1/4 cup half and half 2 cups (4 ounces) fontina cheese, grated 2 tablespoons grated Parmesan 2 tablespoons chopped fresh basil leaves Extra mozzarella to sprinkle Read more [...]