It cracks me up to post a really bad picture (again!) but a few months ago I did our “what we ate for dinner” calendar as we went and did a picture each night – super nice to go back and get dinner ideas from pictures.
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
My friend, Michelle, brought this over when Emerson was born. New favorite, also because we usually have all these ingredients on hand. SO GOOD. I made it last night, halved the ingredients and baked it in an 8″ square pan.
4 cups chicken breasts, cooked and diced or shredded (or if you like more meat, do that – 1 chicken breast per person)
28 oz green enchilada sauce
1-2 cans of cream of chicken soup (original recipe called for 1, if you like it more saucy, add 2)
1-2 cans (4 oz each) diced green chiles (depending on personal pref)
1/4 c chopped green onions
2 c shredded cheese
1 small bag corn tortillas
Mix enchilada sauce, cream of chicken soup, green chiles, and green onions. This is your sauce. You’ll layer everything in a casserole dish. First layer is tortillas – enough to cover the bottom of the pan, tear to fill in gaps. Second layer is half the chicken, third layer is half the sauce, fourth layer is half the cheese. Repeat.
Bake at 350 for 30 minutes or until warmed through.
Easy dinner I’m just putting out here to remind myself about. It’s really easy and most of the ingredients are normal pantry staples. We sauteed chicken breasts (or your can grill them), then I put a bit of Caesar Vinegratte on the warm chicken, after it was cooked, and topped with about a cup of halved cherry tomatoes and a handful of halved Kalamata Olives. I put the lid on the pan until the tomatoes and olives are warmed through, then toss in a handful of feta cheese, and a couple torn leaves of fresh basil on top. Serve with cous cous.
This was good, but not fabulous. I’m posting it even though it’s not 5 stars because it’s so fast, and good enough that I’m sure we’ll have it again because it’s so quick and easy.
12 oz (-ish) broccoli florets
1/3 cup beef broth
1/3 orange marmalade
2 T soy sauce
1/4 t salt
2 T cornstarch
1 (1 lb) cube steak, torn in chunks (original recipe calls for flank steak thinly cut)
Steam broccoli. Combine broth, marmalade, soy sauce and salt; set aside.
Dredge meat in cornstarch. Cook steak in skillet over medium high heat coated with cooking spray. Cook 5 minutes or until browned. Add broth mixture, and cook 1 minute or until thick. Stir in broccoli. Serve with rice.
(4 servings, each 1 cup (without rice) = 238 calories, 7 fat, 2.5 fiber, 16 carb, 27.7 protein)
Love this. Costco has pork roasts in a 3 pack for $1.99/lb. Stick one roast in the crockpot with some water (maybe 2 cups?) and 1/2 a packet of dry ranch dressing. That’s IT. We love it best with PW’s Crash Hot Potatoes or Parmesean Sweet Potatoes and rolls or french bread on the side.
I tried this recipe mostly because 1) I was curious, but didn’t think it could be good (who puts noodles in Mexican food?), and 2) if it turned out half way decent, it was going to be a great food storage recipe. The flavor turned out to be really good, the kids loved it, but Nathan was hung up on the “who puts noodles in Mexican food?” thing. He still liked it enough, and the kids loved it, so I’ll be making it again.
2 pkgs chicken ramen noodles, with 1 seasoning packet
1-2 cups diced chicken breast/leftover turkey
1 c shredded Monterey Jack cheese
1/2 cup diced green chiles
1/4 cup sliced black olives
1 cup sour cream
1 cup shredded cheddar
1/2 cup crushed corn chips
Preheat oven to 400. Grease in 8″ square baking dish. Cook noodles in water according to package – rinse with cold water and drain. Run through them with a fork and knife unless you want a seriously slurpy mess. Combine noodles with seasoning packet, Monterey Jack cheese, chiles and olives. Stir in sour cream. Spoon mixture into baking dish and sprinkle with Cheddar and top with corn chips. Bake 20 minutes or until brown and bubbly. Serves 4.
I think we’ll do loaded baked potatoes for dinner tonight. It’s still cold and snowy and something warm and low effort sounds perfect. I thought I’d make a list of toppings that we like and that sound good – did I miss your favorite? Let me know!
bleu cheese (with the bacon – yum!)
small cubes of ham
shredded taco chicken or beef
(Can you tell I just went through the Sweet Tomatoes line in my mind?!)
We just decided to plant potatoes in our garden for the first time. I wonder how much better these will taste in the fall with FRESH homegrown potatoes.
1 box of german chocolate cake mix
1 tub of coconut pecan frosting
2/3 c butter
1 c chocolate chips
1/4 c milk
Combine cake mix and butter. Press half the mixture into a 9X13 pan and bake at3 50 for 10 minutes.
Remove from the oven and spread the frosting, then sprinkle the chocolate chips. Add the milk to the remaining half of the cake mixture, and then drop by teaspoonfuls over the top of the chocolate chips.
Bake another 25-30 minutes at 350.
When you pull them out of the oven, they have to cool completely (about an hour) and then you have to chill them for about two hours before you cut them or you end up with a sticky, gooey mess. Also, store them in an airtight container in the fridge. And make sure you share them with your neighbors ’cause they are ba-ad! (but soooo good!)
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1/2 cup fat-free evaporated milk
1/4 cup condensed chicken broth, undiluted
1 teaspoon sherry or additional condensed chicken broth
2 tablespoons snipped chives
In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until juices run clear.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk, broth and sherry or additional broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken. Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 2 tablespoons gravy equals 274 calories, 8 g fat (3 g saturated fat)
These were really good and nice and fast. I had marinara sauce ready to dip, and it didn’t even need it. Good way to use up left-over turkey if you still have some in your freezer.
1 – 14 oz can artichoke hearts, drained and chopped
1/2 t minced bottled garlic
1/4 t salt
1/4 t fresh ground black pepper
2 cups thinly sliced spinach leaves
5 oz shedded (or fine chopped) sharp provolone cheese
1-2 cups cooked chopped turkey or chicken
1 (13.8 oz) can refrigerated pizza crust dough (we use the Pillsbury French Loaf roll in the refrig section by the cinnamon rolls)
Drain and chop artichokes. Throw into a bowl with garlic, salt, pepper, spinach, cheese and meat. Toss.
Unroll your pizza dough and cut into 6 equal rectangles. Put an equal part of filling on each rectangle, and seal each piece. Bake at 425 for 12 minutes or until golden.