This was super easy to make and pretty yummy. I halved the recipe and it provided 4 adult servings.
4 oz can diced green chilies
2 cups shredded Jack cheese (8 oz)
2 cans (14 oz each) diced tomatoes
1 medium onion, chopped
1 large green bell pepper, seeded and chopped
2 cups uncooked rice (I used brown)
2 packages Taco seasoning
3 cups cubed cooked chicken
1 can (14.5 oz) chicken broth
1/2 cup cold butter (1 stick)
2 cups fritos corn chips
2 cups (8 oz) shredded Mexican cheese
Preheat the oven to 350.
Spray a 9 X 13 baking pan with cooking spray. In the greased pan, mix together the diced green chilies, Jack cheese, 2 cans of diced tomatoes, chopped onion, bell pepper and uncooked rice.
Sprinkle the taco seasoning over the top and add the chicken. Add the chicken broth and stir everything again.
Cut the butter into 8 pieces and place on top. Cover the pan with heavy duty foil (or a double layer).
Bake for 90 minutes @ 350 degrees.
Remove the foil and sprinkle the fritos and cheese over the top. Bake for another 10 minutes or until the cheese melts.
Let sit for at least 10 minutes before serving.
Thursday, August 13, 2009
Tuesday, July 21, 2009
Cheesy Chicken Enchiladas
Ingredients
2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas.
4. Cover and bake at 350° for 20 minutes.
5. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
2 1/2 cups chopped cooked chicken breast
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1 2/3 cups plain low-fat yogurt
1/3 cup butter, melted
1/4 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (4.5-ounce) can chopped green chiles, drained
8 (8-inch) flour tortillas
Cooking spray
1/2 cup (2 ounces) finely shredded reduced-fat sharp cheddar cheese
1/4 cup chopped green onions
Preparation
1. Preheat oven to 350°.
2. Combine first 9 ingredients in a large bowl. Remove 1 cup chicken mixture; set mixture aside.
3. Arrange 1/2 cup chicken mixture down center of tortilla. Roll jelly-roll style; place filled tortilla, seam side down, in a 13 x 9–inch baking dish coated with cooking spray. Repeat procedure with remaining 7 tortillas and remaining chicken mixture. Spread reserved 1 cup chicken mixture evenly over enchiladas.
4. Cover and bake at 350° for 20 minutes.
5. Uncover; sprinkle evenly with cheddar cheese and green onions; bake an additional 5 minutes or until cheese melts.
Wednesday, June 24, 2009
Oatmeal Craisin Cookies
Preheat the oven to 350, rack in the middle position.
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar
2 cups white sugar
4 eggs - beaten
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsps vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
4 cups flour ( I used half whole wheat flour and half white flour)
3 cups craisins
3 cups rolled oats
Preheat oven to 350 degrees. Melt butter in a large microwave safe bowl. Add sugars and let cool a bit. Add eggs, baking powder, baking soda, salt, vanilla, cinnamon, and nutmeg. Add flour and mix. Then add cranberries and oats and mix everything up. The dough will be quite stiff.
Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
Bake at 350 for 12-15 minutes. Cool on cookie sheet for 2 minutes. Remove to rack until cool.
Yield: about 10 dozen depending on cookie size.
This dough freezes well if you roll it in foil and put the rolls in a freezer bag.
This is another recipe from the mystery series I'm reading. I added chocolate chips to half the batch and though I couldn't taste any myself, the rate at which they disappeared makes me confident they were very tasty.
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar
2 cups white sugar
4 eggs - beaten
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsps vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
4 cups flour ( I used half whole wheat flour and half white flour)
3 cups craisins
3 cups rolled oats
Preheat oven to 350 degrees. Melt butter in a large microwave safe bowl. Add sugars and let cool a bit. Add eggs, baking powder, baking soda, salt, vanilla, cinnamon, and nutmeg. Add flour and mix. Then add cranberries and oats and mix everything up. The dough will be quite stiff.
Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
Bake at 350 for 12-15 minutes. Cool on cookie sheet for 2 minutes. Remove to rack until cool.
Yield: about 10 dozen depending on cookie size.
This dough freezes well if you roll it in foil and put the rolls in a freezer bag.
This is another recipe from the mystery series I'm reading. I added chocolate chips to half the batch and though I couldn't taste any myself, the rate at which they disappeared makes me confident they were very tasty.
Cinnamon Crisps
Preheat oven to 325 with rack in middle position.
Ingredients
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar (loosely packed)
1 cup white sugar
2 beaten eggs
2 tsps vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/4 cups flour (I used half whole wheat flour and half white flour)
dough-ball rolling mixture
1/2 cup white sugar
1 tsp cinnamon
In a large microwave safe bowl, melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in incrememnts, mixing after each addition.
Roll the dough into walnut-sized balls. If dough is too sticky, chill for an hour before rollling.
Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture. Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.
Bake at 325 for 10-15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes and then remove the cookies to a rack to finish cooling.
Yield: aproximately 6 dozen, depending on cookie size.
I've been reading a mystery series where the main character owns a bakery. Recipes are sprinkled throughout the book and low and behold I've been on a huge cookie making spree. These were really good.
Ingredients
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar (loosely packed)
1 cup white sugar
2 beaten eggs
2 tsps vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/4 cups flour (I used half whole wheat flour and half white flour)
dough-ball rolling mixture
1/2 cup white sugar
1 tsp cinnamon
In a large microwave safe bowl, melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in incrememnts, mixing after each addition.
Roll the dough into walnut-sized balls. If dough is too sticky, chill for an hour before rollling.
Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture. Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.
Bake at 325 for 10-15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes and then remove the cookies to a rack to finish cooling.
Yield: aproximately 6 dozen, depending on cookie size.
I've been reading a mystery series where the main character owns a bakery. Recipes are sprinkled throughout the book and low and behold I've been on a huge cookie making spree. These were really good.
Buttermilk Oven-Fried Chicken with Coleslaw
Cracker meal gives the coating more crunch; look for it on the baking aisle of your supermarket. If you can't find cracker meal, make your own by pulsing 10 saltine crackers in a food processor until they're finely ground. Or place them in a zip-top plastic bag and crush them with a rolling pin.
Yield 4 servings (serving size: 1 chicken breast half and 3/4 cup slaw)
Ingredients
Coleslaw:
4 cups packaged cabbage-and-carrot coleslaw
3 tablespoons fat-free mayonnaise
1 1/2 teaspoons sugar
1/2 teaspoon celery seeds (I used 1/8 tsp celery salt instead)
1 1/2 teaspoons cider vinegar
1/8 teaspoon salt (I omitted this because of above celery salt)
Chicken:
1 cup low-fat buttermilk
4 (8-ounce) bone-in chicken breast halves, skinned
1/3 cup all-purpose flour
1/3 cup cracker meal
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
Preparation
1. To prepare coleslaw, combine first 6 ingredients; toss to coat. Cover and chill.
2. Preheat oven to 425°.
3. To prepare chicken, combine buttermilk and chicken in a shallow dish, turning to coat.
4. Combine flour and cracker meal in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one chicken breast half at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.
5. Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan, meat side down; cook 4 minutes or until golden brown. Turn chicken over, and bake at 425° for 32 minutes or until a thermometer registers 165°.
This Cooking Light recipe was so good and easy to make - I'll definitely be adding this to our summer meal rotation!
Thursday, March 19, 2009
Tex-Mex Bean Salad with Creamy Salsa Dressing (Lindsey)
Tex-Mex Bean Salad with Creamy Salsa Dressing
1/3 cup fat free salsa
3 Tbsp sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans drained and rinsed (about 2 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
6 cups shredded lettuce
2 oz pepperjack cheese, cubed or shredded
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro. Serve over shredded lettuce.
1/3 cup fat free salsa
3 Tbsp sour cream
1 Tbsp apple cider vinegar
3 cups canned black beans drained and rinsed (about 2 15.5 oz cans)
1 cup grape tomatoes, halved
3/4 cup canned yellow corn or fresh cooked kernels
1/2 cup diced avocado
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
6 cups shredded lettuce
2 oz pepperjack cheese, cubed or shredded
In a large bowl, stir together salsa, sour cream and vinegar until blended. Add beans, tomatoes, corn, avocado, scallions and cilantro. Serve over shredded lettuce.
Saturday, January 31, 2009
Cranberry-Blue Cheese Ball (Kathleen)
Ingredients:
4 ounces sharp white cheddar cheese, cut into cubes (I use shredded Hunter Cheddar)
1 8-ounce hunk reduced-fat cream cheese, softened
4 ounces crumbled blue cheese
1 6-ounce bag sweetened dried cranberries
Procedure:
Place cheddar cheese in the bowl of a food processor fitted with a metal blade. Pulse until cheese is coarsely chopped. Add remaining ingredients and process until well combined. Lay a large piece of plastic wrap on a flat surface. Scoop cheese mixture out onto plastic wrap, gather up the corners of the plastic wrap and form into a ball. Refrigerate overnight. Let sit at room temperature 30 minutes before serving.
This makes a HUGE cheeseball. I normally halve the recipe unless I'm making it for a sizable crowd.
4 ounces sharp white cheddar cheese, cut into cubes (I use shredded Hunter Cheddar)
1 8-ounce hunk reduced-fat cream cheese, softened
4 ounces crumbled blue cheese
1 6-ounce bag sweetened dried cranberries
Procedure:
Place cheddar cheese in the bowl of a food processor fitted with a metal blade. Pulse until cheese is coarsely chopped. Add remaining ingredients and process until well combined. Lay a large piece of plastic wrap on a flat surface. Scoop cheese mixture out onto plastic wrap, gather up the corners of the plastic wrap and form into a ball. Refrigerate overnight. Let sit at room temperature 30 minutes before serving.
This makes a HUGE cheeseball. I normally halve the recipe unless I'm making it for a sizable crowd.
Subscribe to:
Posts (Atom)