Chicken Enchilada Fettuccini Casserole

Ingredients:

• 1 whole, roasted chicken (I purchase mine cooked from Whole Foods, but you may buy your own hormone-free, free-range chicken and bake at home until very tender...see http://tammysrecipes.com/oven_roasted_chicken)
• Peanut or canola oil
• 12 corn tortillas
• 1 (8 oz) package mozzarella cheese
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 cup mild, prepared salsa
• 1 cup water
• 1 cup canned crushed tomatoes
• 3 Tbsp tomato paste
• Olive oil
• 1 handful fresh cilantro
• 1 container (16 oz) light or fat free sour cream
• 8 oz (1/2 box) fettuccini noodles, cooked according to
  package instructions

Directions:

• Preheat oven to 350 degrees F.
• In a large skillet at medium-high heat, add 3 Tbsp of peanut or canola oil. Add a tortilla to the pan. Cook for 2-3 seconds, lift up the tortilla with a spatula, add another tortilla underneath. Cook for 2-3 seconds, lift again, both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding a little more oil if needed. This way you can brown and soften the tortillas without adding a lot of fat. This process helps develop the flavor of the tortillas. As the tortillas brown a little, remove from the pan one by one to rest on a paper towel, which absorbs any excess fat.
• Sauté the chopped onion and garlic, then turn off heat. Add 1 cup salsa. Add 3 Tbsp tomato paste to 1 cup of water, add to large skillet. Add 1 cup crushed canned tomatoes.
• Pour some olive oil on the bottom of a large casserole dish, or spray with an organic olive oil cooking spray for fewer calories.
• Place all tortillas in casserole dish so that they cover the bottom of the dish. Cover the tortillas lightly with 1/2 package shredded cheese. Pull pieces of chicken from the bone and spread across top of tortillas and cheese. 
• Spread sour cream across top of chicken so that it spans the area of the dish. 
• Spread noodles across top of sour cream. 
• Pour sauce from pan atop noodles. Make sure all is covered with sauce. 
• Cover the whole thing with remainder of the shredded cheese. 
• Sprinkle fresh cilantro across top of dish.
• Cook casserole in the oven for 10 minutes or until cheese melts.

Curry Chicken & Cashew Jasmine Rice Casserole

Ingredients:

• 1 to 1/2 pounds boneless chicken breast (free-range, organic), sliced randomly or cut into 1/2" cubes
• 1 can chicken broth 
• Olive oil (use as desired)
• 2 cups jasmine rice, cooked according to package instructions
• 1 medium, sliced red onion
• 1 cup peas
• 1 cup fat free, Greek, strained, non fat yogurt
• 4 tsp curry powder (preservative free) 
• Dash of mixed spices (Mrs. Dash is a good one–it's salt and gluten free, all natural and preservative-free ... but not organic.)
• 1/4 cup chopped cashews
• 2 tbsp water
• Pinch sea salt
• Pinch organic sugar

Directions:

• Preheat oven to 350 degrees F.
• Marinate raw chicken in chicken broth, curry, mixed seasonings, onions and peas for one to two hours in refrigerator. 
• In a large skillet, cook chicken with marinade ingredients in olive oil and water on medium heat until tender and no longer pink (approximately 12 minutes). 
• Stir cashews into rice. Combine chicken and marinade ingredients with rice. Add yogurt, salt, and sugar. Mix all ingredients. Pour into a 3-quart casserole dish. Sprinkle with cashews. Bake for 20 to 25 minutes.

Balsamic Tofu Saffron Rice Casserole

Ingredients:

• 2 packages (14 oz ea.) organic, gluten free tofu
• Balsamic vinegar (use amount desired)
• Olive oil (use amount desired)
• 1 medium red onion, sliced
• 1 medium head broccoli, cut up
• 1 cup fat free, plain organic yogurt 
• Mixed seasonings (I used Mrs. Dash chicken grilling blend )
• 2 cups saffron rice
• 1 cup peas
• 2 cups low fat, mozzarella cheese, shredded
• 1 cup almond slivers      

Directions:

• Preheat oven to 350 degrees.
• Cook rice as directed. Drain.
• Saute sliced onions and broccoli in small pan.
• Saute tofu in olive oil with balsamic vinegar and mixed seasonings. Add yogurt, onions and broccoli. Simmer. Pour about 1/2 cup of the accumulated juice from pan into separate bowl and set aside.
• Cover bottom of casserole dish with rice. Add tofu and vegetables. Top with shredded cheese, almond slivers, and remaining juice from bowl. Bake for 20 minutes.