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.
There’s a better picture at Cooking Light, where I got the recipe.
Dinner: chicken tamale casserole/yellow saffron rice/(not fancy black beans because we ran out of cans!! whoops)
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Cooking Light’s Chicken Tamale Casserole (we LOVED this)
- 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
- Cooking spray
- 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.
- 354 (36% from fat)
- 14.1g (sat 7.1g,mono 3.3g,poly 1.2g)
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.
They’re ugly, and they’re the guts of a taco on a nacho. They were dinner tonight.
We had taco meat, olives, tomatoes, corn, black beans, avocados, and nacho sauce (velveeta mixed with salsa and melted) over chips. Voila.
The kids devoured these, so…success.
- 1 small bag frozen corn
- 1 can black beans, drained and rinsed
- 2 large frozen boneless skinless chicken breasts
- 1 16-oz jar medium salsa (Medium salsa is a must, mild isn’t flavorful enough)
- 1 8 oz package of cream cheese
- tortilla chips
- Any other additional toppings you desire such as chopped cilantro, diced avocado, diced green onion, sliced olives, etc.
- Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen. Just drain it and put the chicken in first followed by the corn)
- Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.
- Cook on high for 1 hour, and then on low for 4 hours.
- Shred chicken with forks and mix in cream cheese until melted and creamy.
- Serve with tortilla chips and add toppings to individual servings.
From Real Mom Kitchen.
I got this recipe from Real Mom Kitchen, who got it from Simple and Delicious, and I’ve made it twice since Halloween. It’s yummy and different.
1 package (8 ounces) cream cheese, softened
1 tablespoon peanut butter
1/2 teaspoon pumpkin pie spice (I used 1 full teaspoon)
1 jar (7 ounces) marshmallow creme
Assorted apple wedges
In a small bowl, beat the cream cheese, peanut butter and pie spice until blended; fold in marshmallow creme. Serve with apple wedges. Yield: 2 cups.
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)
from Cooking Light’s Fresh Food Fast