Lemon Raspberry Bars

Credit: Two Peas and Their Pod

Ingredients:

1 1/2 cup graham cracker crumbs
6 tablespoons salted butter, melted
1/4 cup sugar
Zest of one lemon
2 large egg yolks
1-14 oz. can fat free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon lemon zest
6 ounces fresh raspberries

Directions:

Preheat the oven to 350F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.

Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don’t break the raspberries.

Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator up to five days.

Note: Use fresh raspberries and make sure you gently fold the berries into the lemon filling or you will have pink bars.

Serves 16

Chicken Enchiladas

Credit: Jenn Eastman

Ingredients: 

1 T margarine
⅓ c finely chopped green onion
1 clove garlic, minced
½ c sliced olives
1 (4 oz) can diced green chilies 
½ c sour cream
1 (10 oz) cream of chicken soup
3-4 chicken breasts, cooked and shredded (you can use canned chicken, too)
1 1/2 cups grated cheddar cheese (divided into 3/4 cup + 3/4 cup)
1/4 cup milk
1 package burrito sized flour tortillas (or 8-10 freshly cooked flour tortillas)

Directions:

Sauté margarine, green onion, and garlic in small pan. In a small bowl, stir together olives, green chilies, sour cream, and cream of chicken soup. Add sauteed mixture to sour cream mixture and set aside 3/4 cup sauce. Add chicken and 3/4 cup cheese to the remaining sauce. Fill tortillas with this chicken mixture. Roll and place in a Pam-sprayed 9x13 pan. Take the reserved sauce and stir in the milk. Spoon this over the tortillas and top with another 3/4 cup cheese. Cover with foil and bake at 350 degrees for 35 minutes. Remove foil and bake for an additional 5-10 minutes. Let cool slightly before serving.