Chicken Enchiladas

I've been on a Mexican food kick lately, but it isn't a type of food I'm necessarily good at cooking. I wish I knew how to make real, authentic, SPICY Mexican food. I really liked this recipe. It was creamy without being soggy. There is no Cream of Chicken Soup, but it still has a yummy flavor from the broth. I definitely will be using this recipe again. I served it with fresh guacamole and salsa and some black beans (they didn't turn out as well, so I'm not posting that recipe.) If you have any super Mexican recipes, please send them my way!

Chicken Enchiladas

1 cup diced onion

1/2 cup diced green pepper

2 TB butter

2 cups cooked chicken (I think I'd up this to 3 cups next time)

1- 4 oz. can green chilies

3 TB butter

1/2 cup flour (or less)

1 tsp coriander (I didn't have any, and it was fine without)

3/4 tsp salt

2 1/2 cups chicken broth

1 cup sour cream

1 1/2 cups Monterey Jack cheese, shredded

12- 8 inch flour tortillas

Cook onion and green pepper (I added 1 TB minced garlic also) in butter until tender. Add this mixture to chopped chicken and green chilies. (I gave the veggies and chilies a quick run through the food processor after cooking to "incorporate" (Disguise) and then stirred this into the chicken.) Melt 3 TB butter and add flour and spices. Stir in broth. Stir and let thicken. Remove from heat; stir in sour cream and 1/2 cup cheese. Fill tortillas with 1/4 cup chicken mixture. Roll up and place seam side down in 9 by 13 dish. (I poured a little sauce in the bottom of the dish so the tortillas wouldn't stick.) Pour sauce over rolled enchiladas. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 25 minutes. Enjoy!

I also added a little chili powder and pepper to the sauce as I was going. A little bit of cumin would be a nice flavor too as would a spash of tabasco sauce.
FYI- I found this recipe on food.com under Chicken Enchilada Casserole

Slow Cooker Enchilada Casserole

I found this in a magazine (allyou.com) and thought that it looked so good, so I'm sharing it! I think that I'll try this, although I may tweak* it a little for my picky kiddos. This would be so yummy to come home to. I think I'd like chips and salsa and a dollop of sour cream with this. This recipe serves 4 and is an easy crock pot meal.

Slow Cooker Enchilada Casserole

9 6-inch corn tortillas

15 oz. canned enchilada sauce

15 oz. can black beans, rinsed and drained

2 cups frozen corn

 2 1/2 cups shredded cheddar

Place an oven rack about 5 inches from the broiler and preheat broiler to high. Toast tortillas under broiler, turning once, until slightly spotted, 2 to 3 minutes total. Reserve 2 Tb enchilada sauce. Combine beans, remaining sauce in a bowl. Mist crock pot with cooking spray. Place 3 tortillas in bottom, breaking if necessary to cover bottom. Spread half of bean mixture over tortillas. Sprinkle with one cup corn and 1/2 cup cheese. Repeat with 3 more tortillas, remaining bean mixture, corn and 1 cup cheese. Top with remaining tortillas, reserved sauce and remaining 1 cup cheese. Cover and cook on low until cheese has melted and is beginning to crisp on edges. 2 to 3 hours.

*My tweaks: I think that I would brown/drain some hamburger (or chicken) and mix in with the bean mixture. Also, I'd just dump the corn in this mixture too. I would also use the larger can of enchilada sauce and put some on the bottom of the crock pot to prevent sticking and keep the extra to serve over the top of the enchiladas. Top with some sour cream, fresh salsa and guacamole. Enjoy!



Garlic Bread Pizza

Yaaay for easy dinners! This would be an easy after school/soccer practice/dance 15 minute dinner. I have a picky kid that doesn't like pizza, but for those of you with normal kids, here it is! (This is for a serving of 4- double as you like.)

Garlic Bread Pizza

1 loaf french bread (Recipe says 10 oz frozen garlic hearth-baked bread)

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

Toppings: Chopped and clean

pepperoni, Canadian bacon, pineapple, onions, peppers, mushrooms, olives, etc.

Heat oven to 425. Remove bread from wrapping; place on cookie sheet, cut side up. Spread sauce on each half. Top with meats, cheese and veggies. Bake for 10-15 minutes or until center is hot and cheese is melted.

Angel Pillows

I found this in Jed's Nonnie's (Grandma in Italian) cookbook. I liked it, the kids were a little indifferent about it, but it is something I'll try again. I served it with the gravy recipe that follows, but to save time I may use a packaged chicken gravy. This was very good with mashed potatoes, squash and a spinach salad. My house smelled so good!

Angel Pillows

1 cup crushed stuffing mix (Pepperidge Farms or Stove Top)

8 oz. cream cheese, softened

3 cups cubed, cooked chicken

6 Tb butter

1/8 tsp pepper

2 Tb chives

1 cup sliced mushrooms, optional

2 cans Crescent rolls (8 rolls each)

6 Tb melted butter

Mix chicken, cream cheese, butter, pepper, chives and mushrooms. Divide this mixture into 16 portions and put in center of crescent roll. Fold roll over chicken and press edges to seal. Dip in melted butter and roll in stuffing crumbs. Cook in glass dish (I used a cookie sheet sprayed with cooking spray) at 375 for 20 minutes. Turn, bake at 300 for 15 minutes.

Gravy

4 cups broth

4 Tb cornstarch

1 cube chicken bullion

1 can cream of chicken (or mushroom) soup

Blend with a" wire whip" and heat until thick.

Chicken and Rice

This is one quick fixins' idea that I use regularly. You can use hamburger or chicken and then the matching Rice-A-Roni (the San Fransisco Treat!) I don't add any veggies into this, but you could easily add whatever sounds good to you. This isn't really a recipe- just an easy meal idea, but I hope it helps for those busy nights!

Chicken and Rice

1 box Chicken flavor Rice-A-Roni

2 boneless, skinless chicken breasts

Cut chicken into bite-sized chunks and cook until no longer pink. Season with salt and pepper if desired. Cook rice to directions on box. Stir in cooked chicken during last 5 minutes of simmering. Add in vegetable, top with shredded cheese. Cook through. Viola!

Alfredo Chicken Pasta Toss

This is an easy and quick dinner. This makes a large portion so I usually freeze half for later. It is also good with broccoli. You can also substitute a dry envelope of Alfredo sauce mix for the jar of sauce; just make as directed. Sprinkle with some Parmesan cheese and enjoy.

Alfredo Chicken Pasta Toss

4 cups uncooked rotini, penne or bow tie pasta

1 1/2 cups frozen sweet peas

1 cup shredded carrots

1 Tb vegetable oil

1 lb boneless skinless chicken breasts, cut into bite sized strips

1 jar Alfredo pasta sauce

2 tsp dried basil leaves (or 2 Tb of fresh chopped basil)

Cook and drain pasta to directions adding the peas and carrots during the last 5 minutes of cooking. Drain and return to pan. Heat oil in skillet. Add chicken; cook 9 to 11 minutes or until no longer pink. Stir in chicken, Alfredo sauce and basil into pasta. Cook and stir until heated through.



Maple-Glazed Meat Loaf

My super cute sister requested meat loaf recipes. This is one of my two favorites and when I find the other one I'll post it. Meat loaf is something that even my picky kids will usually eat and it freezes pretty well. I like this with a little less syrup and a little more ketchup, or you can substitute BBQ sauce for the ketchup. Serve with some garlic mashed potatoes and a veggie and you've got a whole meal. I think we'll have this on Tuesday :)

Maple-Glazed Meat Loaf

1 tsp beef bouillon granules

1/4 cup hot water

1 1/2 lbs. lean ground beef

3/4 cup cracker crumbs (I like to use Ritz or Townhouse)

1/2 cup chopped onion

1/2 tsp garlic powder

1/4 tsp pepper

1/3 cup ketchup

1/8 tsp Tabasco sauce, if desired

1 egg, slightly beaten

Glaze:

1/2 cup ketchup

1/2 cup maple syrup

Heat oven to 350 degrees. In a large bowl, dissolve bouillon in hot water. Add remaining meat loaf ingredients; mix well. Spoon into 8 by 4 loaf pan or shape into an 8 by 4 loaf in an ungreased 9 by 13 glass baking dish. Bake for 1 hour and 25 minutes or until cooked through (internal temp 160 degrees). Remove pan from oven. In a small bowl, combine glaze ingredients. Brush top of meat loaf with glaze. Let stand, covered 5 to 10 minutes before slicing. Serve with remaining glaze.

Santa Fe Beans with Pork Kebobs

My mouth is watering as I type this... yep, it's that good! The recipe says to grill the pork, but you can also broil or use the George Foreman grill, both work well. I like a little extra spice so I add extra cumin and a dash of cayanne pepper or chili powder.

Santa Fe Beans with Pork Kabobs

1 lb pork tenderloin, trimmed of fat

1 medium green pepper, diced

1 medium onion, chopped

2 cloves garlic, minced

1 Tb olive oil

1 can (14.5 oz) chicken broth

1/2 tsp ground cumin

1 can (15 oz) black beans, drained and rinsed

1 can (16 oz) pinto beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies, undrained

1 pkg (10 oz) frozen corn, thawed

2 Tb red wine vinegar

Slice pork into one inch cubes, place 4 or 5 cubes on skewers and grill until pork is cooked to 170 degrees. In a large skillet, saute the green pepper, onion and garlic in oil for 3 minutes. Stir in the broth or cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add black beans, pinto beans, tomatoes, corn and vinegar. Heat thoroughly. Serve with grilled pork.

*I seasoned the pork with season salt and McCormick's Montreal Chicken Seasoning before grilling.

Ravioli Lasagna

Easy lasagna ready in less than an hour. I really like the use of frozen ravioli in this recipe.

Ravioli Lasagna

1lb. ground beef or spicy sausage

1 jar spaghetti sauce

1 pkg (25 oz) frozen sausage/cheese lasagna

1 1/2 cups shredded mozzarella cheese

Cook beef. Drain and set aside. Layer 1/3 of the sauce in bottom of 9 by 13 pan. Top with 1/2 of the meat, 1/2 of the ravioli and 1/2 cup cheese. Repeat layers- ending with cheese on top. Cover and bake @ 400 degrees for 40-45 minutes or until heated through and bubbly.

Cajun Chicken Pasta

My cute Sister passed this recipe along to me- definitely a keeper. This for about 2 large servings, but can easily be doubled. If you like a little more spice you can add more Cajun seasoning or even some red pepper flakes. I also make this with the veggies steamed and then add them into just my portion since my family is picky. The sauce is so yummy you'll want to lick your plate clean!

Cajun Chicken Pasta

4 oz. linguine pasta

2 skinless, boneless chicken breasts, sliced

2 tsp Cajun seasoning

2 Tb butter

1 green pepper, sliced

6 mushrooms, sliced

1 green onion, chopped

1 cup heavy cream

1/4 tsp lemon pepper

1/4 tsp salt

1/4 tsp basil

1/8 tsp garlic powder (I double this)

1/8 tsp ground black pepper

1/4 grated Parmesan cheese

Cook pasta to directions. Drain and set aside. Place chicken and Cajun seasoning in a Ziploc bag and shake to coat. In a large skillet over medium heat, brown the chicken in butter until cooked through (7-10 min.) Add veggies and saute for 2-3 minutes or until crisp-tender. Reduce heat. Add cream, basil, lemon pepper, garlic powder and pepper. Heat through. Add the cooked linguine. Toss and heat through. Sprinkle with cheese. 

{Mmmm. Maybe dice up a fresh tomato and sprinkle on top. I also think this would be really good with shrimp instead of the chicken.}

Chicken Alfredo Manicotti

I found this recipe at allrecipes.com, one of my favorite places to find yummy things. It turned out great and is definitely a keeper! I served it with steamed green beans, garlic bread and a green salad (with tomatoes out of my garden!).

Chicken Alfredo Manicotti

3 boneless, skinless chicken breasts, cut into bite sized chunks

1/2 C. white vinegar

1/2 C. olive oil

1 clove garlic, crushed

Marinate chicken in Ziploc bag for at least 30 minutes.

Drain. Saute in olive oil until no longer pink. Drain and set aside.

1 box manicotti noodles (I used the large shells. Easier to stuff.)

Cook to package directions then set aside.

6 Tb butter

2 C. heavy cream

1/4 tsp nutmeg

1 tsp pepper

1 1/2 C. grated Parmesan cheese

1 tsp salt

Melt butter. Add cream, nutmeg, pepper and salt. Stir until thickens. Reduce heat and stir in cheese. Stir until melted. (My sauce was thick, so I stirred in some milk.) Smooth 1/2 of sauce into bottom of 9 by 13 pan.

1 pint ricotta cheese (I may try cottage cheese next time.)

1 egg

1 Tb fresh oregano (I used 1/2 Tb dried oregano.)

1 Tb fresh majoram (I didn't have any- so I left it out.)

1 Tb fresh basil

1 C. shredded mozzarella

Mix ricotta, egg, herbs. Stir in cooked chicken. Stuff into shells. Place shells on sauce. Pour other 1/2 of sauce over the top and top with mozzarella cheese. Cover. Bake at 350 for 45 minutes or hot and bubbly. Let stand 5 -10 minutes before serving. Enjoy!

Easy Chicken Enchiladas

When I am pregnant I crave hot & spicy food- anything Mexican and with cheese. This is a delicious and easy recipe for a quick dinner. This is also good with green Chile sauce instead of the salsa. Plus, you can dump as much salsa/hot sauce on as you like- more for me please! Enjoy!

Easy Chicken Enchiladas

2 cups cubed cooked chicken

1 pkg (8 oz.) cream cheese, softened

8 flour tortillas (8 in.)

1 cup plain yogurt or sour cream

1 cup salsa

2 cups shredded cheddar cheese

1 can sliced olives

Shredded lettuce and chopped tomatoes, garnish as you like

In a small bowl, combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture into each tortilla; roll up tightly. Place seam side down in 9 by 13 pan.

In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 degrees for 20 min. Sprinkle with cheese and olives. Bake 10-15 min. longer or until cheese is melted. Serve with lettuce and tomatoes.

Cheese Enchiladas with Veggie Chili

This is one of my favorite recipes that my Mom makes. (She's a very good cook :D) It is a complete meal, but is great served with some fresh fruit and a side of Spanish rice, and yummy anytime. Enjoy!

Cheese Enchiladas with Veggie Chili

1 cup chopped onion

2 cloves garlic, chopped

3 Tb vegetable oil

1 can (14 oz.) crushed tomatoes

3/4 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes

1 can (19 oz.) kidney beans

1 can (12 oz.) corn

1 can (4 oz.) chopped green chilies

1 container (8 oz.) ricotta/cottage cheese

2 cups shredded Colby jack cheese

1 pkg. 5 inch corn tortillas

Saute onion and garlic in oil until soft. Add tomatoes. Stir in cumin, salt, pepper, and red pepper flakes (add more or less for heat). Bring to a boil. Add beans, corn and half of the chilies. Return to boiling; lower heat and simmer 15 minutes. Spoon chili into 9 by 13 pan. Combine ricotta cheese and 1 1/2 c. shredded cheese and remaining chilies. Spoon 2 Tb of this onto tortilla. Roll up and place on chili. Sprinkle remaining cheese over enchiladas. Bake at 375 degrees for 30 minutes or until hot and bubbly.

Beef Tips

This is one of my families favorite dinners. You need to let this simmer for about 2 hours, so prepare early. I like it best served over wide egg noodles, but it is also good on white rice or mashed potatoes. You can also add about 1/2 to 1 cup of sour cream to make a yummy stroganoff. Enjoy!

Beef Tips

1 to 2 lbs. round steak, cut into bite size pieces

2 Tb oil

2 tsp (more or less to your liking) minced garlic

2 pkgs brown gravy mix

1 pkg mushroom gravy mix

2 1/2 C water

1 lb sliced mushroom, optional

Brown meat in oil with garlic. Add water to meat. Stir in gravy packets. Simmer for 2 hours or until meat is tender. Stir in mushrooms during last 1/2 hour.

"Easy" Chili Verde

This is so yummy on a chilly night, and even better because it was easy to make (I call it "easy" because it doesn't take all day like my Mom's chili verde, that I love). I served it with Spanish rice, refried beans, grated cheddar cheese and warm flour tortillas. Enjoy!

"Easy" Chili Verde

6 boneless pork chops or pork tenderloin, cut into bite sized chunks

Season with: garlic powder, pepper, cumin and a tad of salt

Brown meat and seasonings together.

Add on 28 oz. can of green chili enchilada sauce.

Simmer for one hour or until the meat is tender.

Whisk together about 1/2 cup water with 3 Tb. flour and then stir into sauce to thicken.

Teriyaki Steak and Rice

The other night I was working on a recipe box and I decided to look around at labels in the pantry and came across this recipe on the Minute Rice box. I think that it would be better with a little bit more Teriyaki sauce. I also think that it would work well with chicken. If you do use steak, simmer for about an hour or until really tender, and then add the veggies and then the rice. I used green and red peppers, mushrooms and broccoli- very tasty. Enjoy!

Teriyaki Steak and Rice

1 Tb oil

1 lb. boneless beef sirloin steak, cut into thin strips

2 cloves garlic, minced

1 1/2 cups water

1/3 cups Teriyaki sauce

2 cups Minute rice, uncooked

4 cups broccoli florets

1 large red pepper, cut into strips

Heat oil. Add steak and garlic. Cook until steak is cooked to medium doneness (160 degrees). Add water and sauce; stir. Bring to a boil. Stir in rice and veggies. Boil- reduce heat to low, cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.

Chicken and Bows

So easy and so yummy- two of my favorite ways to cook. This recipe makes 12 servings, so it's a great one to make for dinner and freeze the other half for another night.

Chicken and Bows

1 package bow tie pasta, cook to directions

2 lbs. cooked and cubed chicken

2 cans Cream of Chicken soup

2 cups frozen peas

1 cup shredded carrots

1 1/2 cups milk

1 tsp. garlic powder

1/4 tsp. salt and pepper

2/3 cup grated parmesan cheese

Cook together: soup, milk and spices. Bring to a boil. Add chicken and veggies and simmer until heated through. Stir in parmesan cheese. Add hot cooked pasta and toss to coat. Serve with a green salad and some warm garlic bread for a whole meal. Enjoy!

Porcupine Meatballs

These are something that my Mom has made for as long as I can remember. Braxton likes to help by dumping the dry ingredients in and then watch me make faces as I mix everything up :D Very easy and cheap to cook up. Enjoy!

Porcupine Meatballs

1 pound hamburger

1 envelope Lipton Onion Soup mix

2 eggs

1-2 cups Minute rice (depending on how much rice you like)

salt and pepper, to taste
1 can Cream of Mushroom soup
1 can of milk
Worcestershire sauce

Mush all of these together and then shape into meatballs. Brown in a little bit of oil.

Mix 1 soup with one can of milk. Add a splash of Worcestershire sauce. When meatballs are mostly browned, pour over meatballs and let simmer until meat is cooked through and gravy is warm. Serve over mashed potatoes.

Zucchini Casserole

For all of you that have zucchini coming out of your ears, here is a yummy, no- I didn't say healthy, recipe. It is one that was my Grandma Ina's recipe and my Mom made it in the summer time for as long as I can remember (I know that I say that a lot :D) It freezes well- and if you shred the zucchini you can "hide" it from picky eaters. Enjoy!

Zucchini Casserole
1 and 1/2 lbs. peeled and diced zucchini

1 lb. ground beef
1 onion- chopped
1 cup uncooked, instant rice
1 tsp. garlic salt
1/4 to 1/2 tsp. oregano, I like less
2 c. cottage cheese
1 can cream of mushroom soup
1 c. grated cheddar cheese
Brown beef and onion. Add zucchini and simmer until tender. Add rice, seasonings, soup and cottage cheese. Stir well and top with shredded cheese. Bake, covered, for 35 min. or until bubbly and heated through. Serve with some garlic bread and fresh fruit for a yummy meal.

Oven Baked Four Cheese Rigatoni Rosa

I found this in a magazine and it looks SOOO yummy, however, I haven't tried it yet (maybe next week). I think I'll serve this with a green salad, fresh steamed green beans and garlic bread. Let me know if how it is! Enjoy!

Oven Baked Four Cheese Rigatoni Rosa

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/4 cup thinly sliced fresh basil leaves

1 egg, slightly beaten

1/8 tsp ground black pepper

8 oz. rigatoni or large tube pasta, cooked and drained

1 jar Bertolli Four Cheese Rosa Sauce

2 Tb Italian seasoned dry bread crumbs

2 Tb grated Parmesan cheese

Preheat oven to 350. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg and pepper; set aside. Toss hot rigatoni with sauce in a large bowl. Stir in ricotta mixture. Turn into a 9 by 13 pan, sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake, covered, for 25 minutes. Remove cover and bake an additional 5 min. or until bread crumbs are golden brown and cheese melted.

*I think this would be good with some cooked, cubed chicken added.*