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Archive for January, 2011

8-10 flour tortillas (small size)
4 – 8 oz sour cream
rotisserie chicken – (about ½ – ¾ of the chicken) OR 3-4 chicken breast halves cut up/shredded
1 tsp. ground cumin
2 cans green enchilada sauce
2 cans green chiles diced (4 oz each, the small ones)
1 tsp. dried cilantro leaves (optional)
2 -3 cups. shredded jack cheese

Mix chicken, sour cream, 1 can ench. sauce, 1 cup. jack cheese, 2 cans diced chiles and cilantro in a large bowl.
Warm tortillas 20-30 sec. in microwave a few at a time so they’re easier to roll.
Spray a 9×13 pan with pam.

preheat oven to 350.

Put about ¼ cup of mix in a tortilla.
Roll up the tortilla and mix burrito style, place in pan. Continue until all of mix is used up.
Pour the other can of enchilada sauce over the tortillas in the pan.

Cover with foil and bake for 30 min. Remove foil, put remaining jack cheese on top. Back another 5-10 mins. until cheese is melted.

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Chile Rellenos Casserole

2 large pablano peppers
1.5 cups low fat jack-jalapeno cheese
3 beaten eggs
1/4 c milk
1/3 c flour
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper

1. Quarter the peppers, remove seeds, stems and veins. Immerse in boiling water for 3 minutes. Put is 2 qt baking dish.
Top with one cup cheese
2. In a bowl combine eggs and milk. Add flour, baking poweder, ground red pepper and 1/8 tsp salt. Beat until smooth with a beater. Pour egg mix over peppers and cheese.
3. Bake uncovered at 450 degrees for 15 minutes or until a knife inserted into the egg mix comes out clean. Sprinkle with the remaining 1/2 cup cheese. Lets stand for 5 minutes or until cheese melts. If desired, serve with Picanted sauce and sour cream.

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Chicken Parmesan

(posting this for sub, Jill):
Chicken Parmesan

from Dream Dinners (the book)

  • 1/2 c nonfat italian dressing
  • 6 4 oz boneless/skinless chicken breasts
  • 1 cup grated parmesan
  • 2/3 cup seasoned bread crumbs
  • 1 tsp paprika
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 cups marinara sauce

Marinate the chicken in the dressing for at least 2 hours.  In a bowl mix together the parmesan, bread crumbs, paprika, sugar, salt, and pepper.   Spread the marinara sauce in the bottom of a baking dish.  Dredge the marinated chicken in the bread crumb mixture, turning to coat.  Place the chicken in the prepared baking dish, sprinkle with the remaining bread crumb mixture.

To serve:
Thaw, bake uncovered at 350 for one hour.  Serve with pasta.

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  • 3 tsp. olive oil
  • 3 carrots, thinly sliced
  • 1 1/2 onion, diced
  • 3 garlic cloves, minced
  • 6 oz. turkey kielbasa, thinly sliced
  • 2 c. brown lentils, picked over and rinsed
  • 7 1/2 c. water
  • 1 1/2 (14 1/2 oz.) cans diced tomatoes
  • 3/4 tsp. salt
  • heaping 1/4 tsp. black pepper

1.  Heat the oil in a large saucepan over medium heat.  Add the carrots, onion, and garlic; cook, stirring frequently, until softened, about 5 minutes.

2.  Add the kielbasa, lentils, and water; bring to a boil.  Reduce the heat and simmer until the lentils are tender, about 30 minutes.

3.  Stir in the tomatoes, salt, and pepper.  Simmer until heated through, about 5 minutes longer.

Reheating instructions: Defrost in refrigerator overnight or in microwave.  Bring to boil, reduce heat and simmer 5 minutes. ***Since this is the first time I’ve tried this recipe, we ate it the night I cooked it.  I thought it was a little bland, so I added about 1 heaping tablespoon of tomato bouillon, which made it quite tasty.

Serving idea – serve with French bread.

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One Week Reminder

Hi Ladies!

This is your one week reminder that our swap is next week! 🙂 Make EIGHT makes this time – we have two subs (Jill and Wendi) to fill-in for Gloria and Hollie, so we’re back to 8. Yay! 🙂

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Chihuahua Chili

Chihuahua Chili
¼ cup oil
2 onions, chopped
3 Tablespoons chopped garlic
2 cups tomato sauce
1 cup enchilada sauce (we like Las Palmas)
12 ounce bottle of beer (possibly Chihuahua, hence the name)*
2 29-ounce cans pinto beans, drained
2 15-ounce cans black beans, drained
1 pound ground beef, browned and drained
1 Tablespoon chili powder
1 Tablespoon cumin
Toppings: sour cream, grated cheddar cheese, chopped cilantro

Serve with toppings.
If freezing, divide into dinner portions suitable for your family. Cool, label and freeze. To serve: Defrost and reheat. Serve with cheddar cheese, sour cream and chopped cilantro. Shepherd’s bread with butter is a great accompaniment.

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To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Ingredients:

  • 3 cups cooked wild rice
  • 3 cups chopped cooked turkey
  • 16 oz. pkg. frozen french cut green beans, thawed
  • 17 oz. jar alfredo sauce
  • 1/2 cup soft bread crumbs

Preparation:

Preheat oven to 350 degrees. Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12×8″ glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned.

To freeze, undercook rice by 10 minutes. Do not thaw green beans. Mix all ingredients and place in baking dish. Wrap well and attach small freezer bag with bread crumbs. Label and freeze up to three months. To thaw and reheat, thaw casserole overnight in refrigerator. Uncover, sprinkle with breadcrumbs, and bake at 350 degrees for 50-65 minutes until bubbly and thoroughly heated. Serves 6

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