Easy Enchiladas.

About 4 cups shredded Turkey breasts from a roasted turkey

Two big cans of green enchilada sauce

2 pounds cheese shredded white cheese

15 corn tortillas

Canola oil 1/2 cup in small frying pan heat to hot

First shred turkey in a bowl set aside

Shred cheese in another bowl set aside

Heat oil to hot then fry the corn tortillas until they turn soft remove from pan with spatula drain off oil and put on plate

In a big rectangle pan the 13 by 9 in line with aluminum foil for easy clean up.

Take 1 can of enchilada sauce open it up and pour half of it into shredded turkey and mix well

To form enchilada take a tortilla add a spoon of turkey and a pinch of cheese then roll place in pan repeat until pan is full then sprinkle cheese over the rolled tortillas and pour the can and a half of enchilada sauce on sprinkle with cheese .

Now you can do one of three things if cooking the next day then foil wrap and place in fridge until ready to cook.

This recipe freezes really well if going to freeze, do not use glass pan use a metal pan one of those take and bake pans work well. Once frozen take out of freezer the day before you want to bake thaw in the fridge then bake.

To cook preheat oven to 375F cook 45 minutes uncovered .

Note : You can replace the turkey with chicken or roast beef .

Also you can replace the green enchilada sauce with red enchilada sauce .

Serve with beans and rice along with sour cream on top.

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share a cookie with friends

Share a cookie by using your cake pan to make a giant cookie

Combine:
1-3/4 cups all-purpose flour
1-1/2 cups ground
blanched almonds, ground almond slivers or almond flour
3/4 cups sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
Combine well.

Cut 14 Tbsp. cool room temperature butter into pieces.

Cut butter into mixture using pastry cutter. Butter should be completely worked into mixture.
Place and press 3/4s of the mixture into a 10″ spring form pan.

Place remaining mixture and clump over top of pressed mixture.

Bake at 350F for 25 minutes until cookie turns golden.

Then reduce to 300F and bake another 10 minutes until dry.

Cool on cooling rack. Release the sides of pan. Release cookie from pan bottom.

Serve.

Quick Floureless Peanut Butter Cookies

1 cup peanut butter
3/4 cup sugar
1/4 cup nutritional yeast
2 eggs
1/2 cup peanuts roughly chopped
1/2 white chips or chocolate chips can also use both
Cream together peanut butter sugar nutritional yeast and eggs add nuts and chips.
Drop from rounded tablespoon or teaspoon depending on what size cookies you want, can make mega cookies as well. Bake on cookie sheet lined with wax paper.
Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes.
Remove from oven cool on wire rack enjoy warm or cold with tea or coffee.

Makes about 2 dozen cookies unless you snack on the dough like I do before it’s baked

* can add cocoa powder 1/2 cup to make chocolate peanut butter cookies just add 1 more egg.

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