Chicken Enchiladas

1 cup bottled salsa
1/4 cup cilantro sprigs
1/4 cup parsley sprigs
1 Tbs lime juice
2 cloves garlic
2 cups chopped cooked chicken or turkey
3/4 cup mozzarella cheese
8 flour tortillas

Preheat oven to 350. Spray rectangular baking dish. Place salsa, parsley, cilantro, lime juice and garlic in blender. Mix half of the mixture w/ the chicken and 1/4 cup cheese. Spoon into tortillas, roll up and place in baking dish. Pour remaining sauce over enchiladas. Sprinkle w/remaining cheese. Bake uncovered 20 to 25 minutes or until hot.

Sweet Rice

This rice is great with the mustard chicken.

1 small onion chopped (about 1/4 - 1/2 cup)
1 clove garlic
1/4 c. butter
1 cup uncooked rice
2 cup water
2 tsp. chicken bouillon
2 tsp. lemon peel
1/2 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. red pepper
1/2 cup chopped celery
2 Tbs. fresh parsley

Cook onion butter and garlic until onion is tender. Add remaining ingredients, cover, bring to a boil. Turn to low for 10-15 minutes. Remove from heat to fluff.

Herb Roasted Potatoes

1 tbls. butter
1 tbls. olive oil
1 & 1/4 tsp. dried oregano (I don't think I add quite this much or the potatoes turn out green)
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 lbs potatoes, peeled, cut into 1 inch cubes
1 tbls. chopped fresh parsley

Preheat oven to 375 degrees. In a roasting pan melt butter in oven. Remove from oven, stir in oil, oregano, salt, garlic, pepper and potatoes until combined. Roast, turning occasionally, until potatoes are tender, about 45 minutes. Transfer to a serving bowl and toss w/parsley.

Cheese Filled Manicotti

14 pieces (8 oz.) RONZONI MANICOTTI, uncooked
4 cups (2 lb.) ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
2 eggs
1/4 cup chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg (optional)
2 cups (16 oz.) spaghetti sauce
** I also sometime add Italian Sausage which is yummy.

Cook pasta according to package directions; drain. Meanwhile, heat oven to 350°F. Grease 13 x 9 x 2-inch baking dish. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, pepper and salt; spoon into cooled pasta tubes. Arrange filled pasta in single layer in prepared dish. Pour spaghetti sauce over pasta. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake 35 minutes or until hot and bubbly. 6 to 8 servings.

MAKE AHEAD DIRECTIONS: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap; then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350°F. 1 hour 30 minutes or until hot and bubbly. To make individual portions, prepare as directed above except place in seven small microwave-safe dishes. Do not bake. Cover tightly. Freeze up to 2 months. Microwave each dish, loosely covered, at MEDIUM (50%) 8 to 10 minutes or until hot, turning dish 1/2 turn halfway through cooking time. If thawed in refrigerator overnight, microwave at HIGH (100%) 2-1/2 minutes or until hot.