Baked creamy chicken taquitos with Cilantro-lime ranch dressing

For the dressing:
1/2 c mayonnaise
1/4 c buttermilk
1/2 lime, juiced about 1 tbsp
1/2 pkg. dry ranch dressing mix
1/4 c. roughly chopped cilantro
1 clove garlic, minced
hot sauce to taste (optional)
In food processor or blender combine ingredients. If possible refrigerate for several hours to allow the flavors to meld and combine.

Taquitos
3 oz cream cheese
1/4 c salsa verde
1 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
2 cup cooked and shredded chicken
1 cup pepper jack cheese
3 tbsp chopped cilantro
2 tbsp sliced green onions (optional)
12- 6 inch flour tortillas
nonstick cooking spray
kosher salt
Heat overn to 425 and line baking sheet with foil.sprayed lightly. Place cream cheese in microwave safe bowl for 30 secs or until easy to stir. Add the rest of the ingredients and stir to combine. Place about 3 tbsp of chicken mixture down teh center of the tortilla, and roll up.Place seam side down on the prepared baking shee and repeat with remaining tortillas. Spray the rolled tortillas lightly with cooking spray and sprinkle with kosher salt. Bake until crisp 15-20 mins.

Overnight blueberry almond steel cut oats

• Tried this for Christmas and loved it! Also taken from Mels Kitchen Cafe
•  1 cup steel cut oats
•  3/4 cup sliced almonds
•  1 1/4 teaspoons baking powder
•  1 1/2 teaspoons cinnamon
•  1/8 teaspoon nutmeg
•  1/8 teaspoon salt
•  2 2/3 cups almond milk
•  1 teaspoon vanilla
•  2 eggs
•  1/3 cup pure maple syrup
•  1 tablespoon coconut oil or butter, melted
•  1 - 2 cups fresh or frozen blueberries

INSTRUCTIONS

1. In a medium bowl mix the oats, almonds, baking powder, cinnamon, nutmeg, and salt together.
2. In another bowl or in a liquid measuring cup, whisk the milk, vanilla, egg, maple syrup and coconut oil (or butter) together until smooth. It's ok that the coconut oil/butter will solidify and form small clumps. It'll work itself out in the warm oven, promise.
3. Pour the wet ingredients over the oatmeal mixture and stir to combine.
4. Lightly grease a 9X9-inch baking dish (can use a similar sized baking dish of any shape - 9X9-inch or larger but smaller than a 9X13-inch).
5. Toss the blueberries over the bottom of the dish. Give the oatmeal mixture a final stir and pour over the top of the blueberries (if using frozen blueberries, the oatmeal will definitely take on more of a blue-ish hue than if using fresh). Cover with plastic wrap and refrigerate overnight (8-12 hours).
6. In the morning, preheat the oven to 350 degrees, uncover the baking dish and bake for 55-60 minutes until the mixture is set and oats are tender but still slightly chewy. Stir to combine, if desired, or just scoop out in portions as is.
7. Serve with additional milk (to stir into the oatmeal), if desired.

NOTES

This recipe is so, so adaptable. Omit the blueberries and use apples or bananas. Sub in walnuts for almonds (and consider lightly toasting the nuts beforehand). Take out the fruit and nuts altogether and bake just the oats in the creamy, custardy mixture. Seriously, the options are endless. You can also try using other sweeteners besides the maple syrup (brown sugar, maybe, or agave nectar?).

Also, you could certainly use regular milk for the almond, if desired.

Roll up blender pancakes- taken from Mels kitchen cafe

•  1 cup lowfat cottage cheese
•  6 large eggs
•  1/2 cup all-purpose or whole wheat flour (about 2 1/2 ounces)
•  1/4 teaspoon salt
•  1/4 cup oil (canola, vegetable or coconut oil)
•  1/4 cup milk
•  1/2 teaspoon vanilla
•  2 tablespoons sugar

INSTRUCTIONS

1. Combine all the ingredients in a blender and process until smooth.
2. Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (it doesn't have to be perfect).
3. On the heat, cook the pancake until golden, about a minute, then use a wide, flat spatula to carefully flip the pancake and cook for 30 seconds or so on the other side.
4. Slide the pancake to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (although make sure it isn't so hot that the pancakes burn - adjust the temperature as needed). Stack the pancakes on top of each other as they finish cooking.
5. Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream - whatever your little heart desires! Spread the filling down the center and roll up to eat.