1 chicken breast per person
1 can cream of chicken soup
1 cup sour cream
1 cup mayo
1 package tortillas
1 to 1 ½ cups shredded cheese
(Any seasonings you want to cook your chicken in)
A 9x13 pan
Tin foil
Step 1: Preheat the oven to 350o.
Step 2: Skillet cook or grill the chicken breasts with any seasonings you prefer. Cut the chicken into small pieces when thoroughly cooked.
Step 3: In a medium bowl, mix the cream of chicken soup, sour cream, and mayo. You can add more of each ingredient if it doesn’t look like enough to fill your tortillas. (Optional: You can add any additional seasonings you want to the mixture. Also, if you prefer the cheese inside the tortillas, add it in the mix too).
Step 4: Once mixed, remove about a cup of the mixture and set aside in a small bowl. (This will be used to coat the pan and to coat the top of the tortillas for baking).
Step 5: Spread a light layer of the sauce (that was set aside) on the bottom of your 9x13 pan with a spoon—(to prevent the tortillas from sticking and burning.) Make sure you leave enough to spread on top of the tortillas for baking.
Step 6: Now add the diced chicken to the mixture (not the one set aside). Spoon a small amount of the mixture into the center of each tortilla and wrap up. Place the enchiladas in the pan. Cover with the remaining sauce that was set aside.
Step 7: Sprinkle the cheese over top of the enchiladas (if you did not mix it in the cream of chicken soup mixture already). Cover with tin foil.
Step 8: Bake at 350o for about 40 minutes, or until the cheese is bubbling.
Tuesday, January 31, 2012
Wild Rice-Stuffed Green Peppers
1/3 cup chopped onion
1 clove garlic, minced
1 Tbsp butter or margarine, melted
1 ½ cups beef broth
¾ cup long-grain, brown, and wild rice blend
1/3 cup sliced celery
¼ cup finely chopped carrot
1 (14 ½ oz) can diced tomatoes, undrained
1 cup sliced fresh mushrooms
½ cup chopped zucchini
2 Tbsp chopped fresh parsley
¼ tsp dried basil
1/8 to ¼ tsp ground thyme
2 large green peppers, stem ends sliced off
1 to 2 Tbsp tomato juice (optional)
¼ cup grated fresh Parmesan cheese
Sauté onion and garlic in butter in a large saucepan until tender. Add broth, rice, celery, and carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until rice is almost done. Remove from heat; stir in tomatoes and next 5 ingredients.
Place peppers in a saucepan; cover with water. Bring to a boil; cook 3 minutes or until crisp-tender. Drain; stuff with rice mixture. Place peppers in a 1 ½-quart greased casserole; spoon any extra rice around peppers. Cover with foil; bake at 350o for 25 minutes or until tender, basting with tomato juice after 15 minutes if mixture seems dry. When almost done, remove foil, and top with Parmesan; bake 5 more minutes. Yeild: 2 servings.
1 clove garlic, minced
1 Tbsp butter or margarine, melted
1 ½ cups beef broth
¾ cup long-grain, brown, and wild rice blend
1/3 cup sliced celery
¼ cup finely chopped carrot
1 (14 ½ oz) can diced tomatoes, undrained
1 cup sliced fresh mushrooms
½ cup chopped zucchini
2 Tbsp chopped fresh parsley
¼ tsp dried basil
1/8 to ¼ tsp ground thyme
2 large green peppers, stem ends sliced off
1 to 2 Tbsp tomato juice (optional)
¼ cup grated fresh Parmesan cheese
Sauté onion and garlic in butter in a large saucepan until tender. Add broth, rice, celery, and carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until rice is almost done. Remove from heat; stir in tomatoes and next 5 ingredients.
Place peppers in a saucepan; cover with water. Bring to a boil; cook 3 minutes or until crisp-tender. Drain; stuff with rice mixture. Place peppers in a 1 ½-quart greased casserole; spoon any extra rice around peppers. Cover with foil; bake at 350o for 25 minutes or until tender, basting with tomato juice after 15 minutes if mixture seems dry. When almost done, remove foil, and top with Parmesan; bake 5 more minutes. Yeild: 2 servings.
Primavera Pizza
Asparagus tips, broccoli florets, yellow summer squash sliced
½ cup olive oil
2 cups shredded Mozzarella cheese
2 cups shredded white cheddar cheese
1 cup sliced Roma tomatoes
6 green onions, chopped
Salt & pepper
¼ cup freshly grated Parmesan cheese
3 Tbsp minced fresh tarragon
Separately steam or blanch vegetables until crisp tender, immediately in ice water to halt cooking and retain bright color. Drain well and reserve.
Shape pizza dough. Brush dough with olive oil and top with cheeses, leaving a ½ inch border around the edges. Arrange the veggies and tomatoes on top of the cheese. Sprinkle with green onions and season to taste with salt and pepper. Drizzle evenly with olive oil.
Bake in preheated 400o oven for about 10 minutes. Remove from oven to a cutting board and sprinkle with parmesan cheese and tarragon. Slice and serve immediately.
½ cup olive oil
2 cups shredded Mozzarella cheese
2 cups shredded white cheddar cheese
1 cup sliced Roma tomatoes
6 green onions, chopped
Salt & pepper
¼ cup freshly grated Parmesan cheese
3 Tbsp minced fresh tarragon
Separately steam or blanch vegetables until crisp tender, immediately in ice water to halt cooking and retain bright color. Drain well and reserve.
Shape pizza dough. Brush dough with olive oil and top with cheeses, leaving a ½ inch border around the edges. Arrange the veggies and tomatoes on top of the cheese. Sprinkle with green onions and season to taste with salt and pepper. Drizzle evenly with olive oil.
Bake in preheated 400o oven for about 10 minutes. Remove from oven to a cutting board and sprinkle with parmesan cheese and tarragon. Slice and serve immediately.
Porcupine Meatballs
1 ½ lbs ground beef (raw)
½ cup rice
½ tsp pepper
1 tsp salt
1 Tbsp chopped onion
1 (10.5 oz) can condensed tomato soup
½ cup water
Combine meat, rice, salt, pepper and onion. Shape into small balls. In sauce pan mix the soup and water, heat to simmer. Add the meatballs, cover and cook for 30 minutes on simmer.
I double the soup and water so I have more sauce and make a couple of cups of plain rice. I put the meatballs and sauce over the rice or on the side --- whichever your family likes. I have used both the regular and minute rice in this recipe --- both work.
½ cup rice
½ tsp pepper
1 tsp salt
1 Tbsp chopped onion
1 (10.5 oz) can condensed tomato soup
½ cup water
Combine meat, rice, salt, pepper and onion. Shape into small balls. In sauce pan mix the soup and water, heat to simmer. Add the meatballs, cover and cook for 30 minutes on simmer.
I double the soup and water so I have more sauce and make a couple of cups of plain rice. I put the meatballs and sauce over the rice or on the side --- whichever your family likes. I have used both the regular and minute rice in this recipe --- both work.
Ham and Egg Brunch Bake
6 cups frozen hash brown potatoes
2 cups diced fully cooked ham
2 cups shredded Swiss cheese (8 ounces)
1 jar (7 oz) roasted red bell peppers, drained and chopped
1 jar (4 ½ oz) sliced mushrooms, drained
6 eggs
⅓ cup milk
1 cup small curd creamed cottage cheese
¼ tsp pepper
Heat oven to 350o. Grease a 9x13x2 baking dish. Sprinkle 3 cups potatoes evenly in baking dish. Layer with ham, Swiss cheese, bell peppers and mushrooms. Sprinkle remaining potatoes over mushrooms.
Beat eggs, milk, cottage cheese and pepper with a fork or wire whisk until blended. Pour over potatoes. Bake uncovered 45 to 50 minutes or until light brown and set in the center.
Budgeteria Burrito Bake
1 cup baking mix (like Bisquick)
1/4 cup water
1 (16 oz) can refried beans
1 pound ground beef, browned and drained
1 avocado, sliced
1 cup thick salsa
1 1/2 cups shredded cheddar or Mexican blend cheese
Grease a 10 inch pie plate. Mix baking mix, water, and beans. Spread into pie pan. Layer remaining ingredients on bean mixture. Bake for 30 minutes at 400 degrees. Serve with any additional sides such as sour cream, lettuce, tomatoes, onions, etc.
1/4 cup water
1 (16 oz) can refried beans
1 pound ground beef, browned and drained
1 avocado, sliced
1 cup thick salsa
1 1/2 cups shredded cheddar or Mexican blend cheese
Grease a 10 inch pie plate. Mix baking mix, water, and beans. Spread into pie pan. Layer remaining ingredients on bean mixture. Bake for 30 minutes at 400 degrees. Serve with any additional sides such as sour cream, lettuce, tomatoes, onions, etc.
Saturday, February 19, 2011
Cabbage Rolls
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
¼ cup milk
1 Tbsp onion salt (or use half a medium onion and 1 ¼ tsp salt)
¾ tsp ground black pepper
1 pound extra-lean ground beef
¼ tsp garlic salt
1 (8 oz) can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce
Preheat oven to 350 degrees. Steam cabbage.
In large bowl, combine rice, egg, milk, onion, ground beef, salt and pepper. Place ¼ cup meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place in greased 9x13 dish.
In small bowl, mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with foil and bake for one hour.
1 cup cooked white rice
1 egg, beaten
¼ cup milk
1 Tbsp onion salt (or use half a medium onion and 1 ¼ tsp salt)
¾ tsp ground black pepper
1 pound extra-lean ground beef
¼ tsp garlic salt
1 (8 oz) can tomato sauce
1 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp Worcestershire sauce
Preheat oven to 350 degrees. Steam cabbage.
In large bowl, combine rice, egg, milk, onion, ground beef, salt and pepper. Place ¼ cup meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place in greased 9x13 dish.
In small bowl, mix tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover with foil and bake for one hour.
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