I saw this on pinterest this afternoon, and what good timing – we were running so long with house projects today. This came together super quick, and we had everything already. In fact, make your own biscuits or rolls and this is 100% food storage friendly.
This is also lower calorie, so yeah for that. The original recipe used ground turkey, but we used one can of chicken since we’ve been buying it for food storage and I am looking for ways to disguise it. :)
1 – 12.5 oz can chicken
1 – 10 oz can enchilada sauce
1 – 8 oz can tomato sauce
1 can buttermilk biscuits
1 1/4 cups cheddar cheese
Preheat oven to 350.
Combine meat, enchilada sauce, tomato sauce. Cut each biscuit into 8 pieces and stir in. Add 3/4 c cheese and stir in.
Bake for 25 minutes. Add the rest of the cheese to the top and bake 10 more minutes.
Adapted from the original I saw on pinterest, at chef-n-training.
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)
It was our first time with quinoa. It was fine, but I don’t understand all the hype around it. We really liked this dish, adapted from 101 Cookbooks.
1/2 cup butter, room temperature
2 teaspoons Dijon mustard
25 drops Tabasco sauce
2 teaspoons fresh lemon juice
1/4 teaspoon fine grain sea salt
1 pound asparagus, cut into 1-inch segments
4 cups cooked quinoa
Start by making the Tabasco butter. In a food processor, or with a hand blender, whip the butter until it is light and airy. Add the mustard, Tabasco sauce, lemon juice and salt. You can make it stronger if you like, adding more hot sauce to taste.
We steamed our asparagus after it was cut in chunks. Drain. If you are serving this immediately you can leave the asparagus hot, but if you are going to wait to serve this, or think you’ll have leftovers I recommend you stop the cooking with cold water or a dunk in an ice bath, then drain well before using.
Take the hot cooked quinoa and toss with 3 tablespoons of the tabasco butter. You’ll have leftover butter – you can serve that on the side or use it for other purposes. Stir in the asparagus. I added a bit more tabasco and shake of salt to mine.
Serves 4 – 6 as a main dish.
4 pork chops (1″ thick, about 1 lb)
1/4 cup honey
2 T Dijon
1 T orange juice
1 t cider vinegar
1/2 t Worcestershire sauce
dash of onion powder
Remove fat from pork and mix the rest of the ingredients. You can marinate the pork in the sauce for a few hours or just use the sauce to brush on the pork chops while you’re grilling them.
1 chop – 235 calories, 8 g fat, 19 g carb, 22 g protein
Honestly, this was pretty good but not fabulous. We do pizza every week, and it will be nice to throw into the rotation when we need a change.
- 4 ounces hot turkey Italian sausage (I used regular, not spicy, pork sausage)
- Cooking spray
- 1 cup red bell pepper strips (about 1 medium)
- 1 cup yellow bell pepper strips (about 1 medium)
- 1 recipe of pizza dough, OR (16-ounce) cheese-flavored pizza crust (such as Boboli)
- 1 cup Basic Marinara
- 1 tablespoon no-salt-added tomato paste (I left this out)
- 1/2 cup (2 ounces) shredded provolone cheese (I used at least 3 oz of each cheese)
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/2 teaspoon dried oregano
Preheat oven to 450°. Remove casings from sausage. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausage and bell peppers to pan; cook 6 minutes or until bell peppers are crisp-tender and sausage is browned, stirring frequently.
Place pizza crust on a large baking sheet. Combine Basic Marinara and tomato paste, stirring with a whisk; spread evenly over crust, leaving a 1-inch border. Sprinkle with cheeses and oregano; top evenly with sausage mixture. Bake at 450° for 15 minutes or until cheese melts and crust is lightly browned. Remove from oven; let stand 5 minutes before slicing. Calories: 335 (29% from fat) Fat: 10.9g Fiber: 2.9g
adapted from myrecipes.com
My friend, Heidi, brought this soup to our soup swap this week and we LOVED it. Nathan is a huge fan of tomato soup, but I can’t stand the stuff in the can. This has a hint of orange that makes it more full flavored. From the cookbook Fix, Freeze, Feast. As written, this recipe makes 3 entrees, each which serve 4 people.
1/2 cup butter
3 cups chopped onion (about 3 medium)
1 t minced garlic (3 cloves)
3 lbs Roma tomatoes, chopped
8 c chicken broth
1 T lime juice
3/4 c chopped fresh basil leaves
zest of one orange
Melt butter in stockpot over low heat. Add onions and cook, stirring, until soft, about 15 minutes. Add garlic; cook, stirring, 2 minutes. Add tomatoes, broth, lime juice and sugar; bring to boil. Reduce heat and simmer, covered, for 15 minutes. Stir in basil and orange zest.
Let soup cool slightly; transfer to a food processor and puree. If you’re freezing for later, divide cooled soup into bags, seal and freeze.
We really liked this. I used a good white cheddar from Costco, and it made the pizza great. I wouldn’t substitute with regular cheddar on this pizza.
one recipe pizza dough (OR 1 can refrigerated French bread dough, 11 oz)
2 t olive oil
2 cups vertically sliced onions (about 2 small)
1 (8 oz) pkg cremini mushrooms
1 1/2 cups (6 oz) shredded white cheddar
6 bacon slices, cooked and crumbled
1/2 cup finely chopped fresh flat leaf parsley
Stretch dough into a 12 inch round, transfer to pizza pan or large baking sheet. Preheat oven to 425.
Add olive oil to a warm skillet and saute onion for 8 minutes. Place onion in a bowl and add mushrooms; saute 8 minutes. Add mushrooms to onion, toss.
Spread onion mixture over dough, leaving a 1/4″ border. Sprinkle with white cheddar and bacon. Bake at 425 for 15 minutes, sprinkle with parsley.
Yields 6 servings, each with 316 calories, 15 g fat, .9 g fiber (7.5 WW points)
Recipe adapted from Cooking Light, Oct 2009