Coexist Foods

http://farm5.static.flickr.com/4015/4354055106_4dbfa22118.jpg Ingredients: 1 can concentrated cream chicken soup 1 cup picante sauce 1/2 cup sour cream 2 tsp chilli powder 2 cups chopped cooked chicken 1/2 cup shredded mozzarella cheese 6 flour tortillas 1 green onion (diced) 1 small tomato (diced) Directions: Preheat oven to 375 degree fahrenheit Add soup, picante sauce, sour cream, and chilli powder together in a medium sized bowl Mix ingredients together then divide in half Divide wet ingredient mixture in half and set aside Spray an 8 by 13 inch baking dish with cooking spray then roll half of wet ingredients, cheese, and chicken into each tortilla proportionally with fold down Spread other half of cheese and wet ingredients on top Place in oven for 30 minutes Add green onion and tomato on top then place in oven for an additional 10 minutes Cool for 5 minutes then serve

  Ingredients 1/4 cup extra virgin olive oil 1 butternut squash, peeled, seeded and cubed salt and pepper 1 pound whole wheat farfalle or other cut pasta 1 large handful fresh baby spinach 1 tablespoon chopped garlic 2 teaspoons red pepper flakes, or to taste Parmesan, for grating Directions Heat the oven to 400F. Put the potatoes in a roasting tin and sprinkle with salt and pepper. Drizzle with 2 tbsp olive oil; toss to coat. Roast the squash until brown on one side, about 10 minutes; stir and continue roasting until tender, another 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, or until just al dente. Drain. Return pasta to pot and stir in baby spinach until it wilts. Toss the squash with garlic and red pepper flakes, then toss with the cooked pasta, and remaining olive oil. Taste and adjust seasoning. Serve immediately with grated parmesan. http://www.e