So, the truth is that I have been slacking on my organized method of menu planning. However, I have decided that every Monday I will post a new recipe. Every Monday...just like Mickey Mouse Club (except they didn't have "What's cooking" Day). So, recipe #1. This is what's cooking at our house today. It will also be page 1 of my scrappy cookbook (that I haven't started yet, but maybe I will get to that today).
Chicken Enchiladas-Ole!
3-4 boneless chicken breasts, cooked or grilled and cut into small pieces
1 large onion, chopped
¼ C butter
3 C hot water
¼ C flour
8 oz sour cream
3 small chicken bouillon cubes
4 oz chopped green chilies
1 package dry taco seasoning
2 C shredded cheddar (or taco) cheese
20 small (or 10 large flour tortillas)
Preheat oven to 350 degrees.
In a sauce pan, melt butter. Add onion, cook until tender. Stir in flour, hot water, and bouillon (I like to use a whisk to get rid of flour lumps). Cook until it boils, stirring often. Let boil one minute. Remove from heat and stir in sour cream. Set aside.
In a large bowl, mix cooked chicken, 1 C cheese, chilies, 2 C of prepared sauce, and taco mix.
Put a scoop of this mixture in each tortilla, roll, and place in a greased 9x13 pan. Place the tortillas close together so they don’t unroll. Top with remaining sauce, then cheese. Bake uncovered for 25 minutes.
So, what is your favorite recipe? Send it to me and I'll try it. Yours could be the recipe that's cooking in my kitchen! Send it to me by Friday, 3/26 at noon cst and I will enter you in a RAK drawing.
sounds good! you made me hungry!
ReplyDeleteHaha! Looks Yummy... and in my house everyday is Mexican Recipe Day!!!! Why not, right? Love the recipe, gonna add it to my list of edibles!
ReplyDeleteWhat a yummy idea -can't wait to see what everyone posts :)
ReplyDeleteA current favourite side dish with us is cabbage!!!
Spicy Red Cabbage
Slice half a red cabbage into thin strips. Peel, quarter and slice thinly 2 Granny Smith apples. Layer the cabbage and apples in a microwave safe casserole dish. On the top a heaped tsp of ground Allspice, pour 4 tbs red wine vinegar (normal brown malt vinegar works nice too) over the spice and dot 1 dsp of margarine (or butter) around the top. Microwave on high for 5 mins, stir, then microwave for another 5 mins. Give it a good stir, check if it is tender enough for you, if too crispy give it another min or two, otherwise dish up and enjoy. This is also great as a leftover and reheats well.
Curry Cabbage
Slice half a savoy cabbage into thin strips. Slice and cut 4 middle bacon rashes into small squares (~1cm). Dice one large onion. Take 1 tbs of margarine (or butter) and melt in the bottom of a large saucepan, add the onion and bacon and cook until almost starting to brown. Add two tsp of good curry powder and cook for a couple of minutes. Add about a cup of water then put the sliced cabbage on top. Keep the heat up pretty high and stir together. Stir regularly over about 5 mins until the cabbage is cooked through, most of the water steams off but drain the excess before serving. This is also great as a leftover and reheats well.
Hope you get to enjoy this as much as we do :)
TracyM #6773
Weight Watchers Slow Cooker Lasagna
ReplyDelete(submitted by Donna Woods Fiskateer 6036)
1 pound(s) uncooked lean ground beef (with 7% fat)
1 small onion(s), chopped
1 medium garlic clove(s), minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes, or to taste
1 cup(s) part-skim ricotta cheese
1 1/2 cup(s) part-skim mozzarella cheese, shredded, divided
6 item(s) dry lasagna noodles, no-cook
1/2 cup(s) shredded Parmesan cheese, strong-flavored like Romano or Parmigiano Reggiano
Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently, breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes to allow flavors to blend.
Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.
Spoon 1/3 of beef mixture into a 5-quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture; top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.
Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste, if desired.
In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6th of dish per serving.
You may add veggies to sauce if desired.
My Hubby had no idea this was Weight Watchers.
Oh you have to try this one!
ReplyDeleteCHILLI BEAN SOUP
INGREDIENTS:
Potato - 1 diced
Carrot - 1 diced
Onion - 1 diced
Red chili powder - 1/2tsp
Onion - 1chopped
Garlic cloves - 2,3
Kidney beans soaked - 1/2 cup
Lemon juice - 1& 1/2tsp
Salt to taste
• In the pressure cooker put a teaspoon of cooking oil & saute 1 onion a little.
• Add l/4 tsp of red chili powder , a little salt and pressure cook for 45 minutes.
• Open the cooker and mash the rajma while it is still hot . In a pan, put a tsp of butter and saute the chopped onion and garlic .
• Add the diced potato, carrots and add a little water and cover it with a lid
• Let the vegetables get cooked and then add the mashed rajma(kidney beans) .
• Check the consistency and add water and salt according to taste .
• Let it boil for 2,3 minutes and add lemon juice. Serve hot.
Also...could you please also post the recipe of mexican rice..the tomato one and a vegetarian version of enchilada.with spinach maybe? I really want to make these! I totally love mexican food!!
ReplyDeleteViji#5858
1 head cabbage. I usually use one large.
ReplyDelete1 chopped onion
2 lbs. hamburger
1 c. rice, cooked
6 slices of bread, crumbed.
1 Egg
1 jar of spaghetti sauce.
Mozzerella cheese, if desired.
Toothpicks for securing cabbage rolls
Soak cabbage leaves in boiling hot water to pull apart leaves. Brown hamburger and onions.
Add in cooked rice. Form hamburger mixture into balls, roll up into cabbage leaves, hold together with toothpicks. Place in large pan. Pour sauce over the rolled cabbage. *sprinkle mozzerella over the top if desired. Put into oven at 350 for 1/2 hour or until heated through.
Kim Fiskateer 5612
This is a hit with my whole family (and all the teenagers'friends)
ReplyDeleteSour Cream-Beef Casserole
1 cup sour cream
2/3 cup cream cheese, softened
1/2 onion, finely chopped
1/2 green pepper, minced
12-oz. package wide egg noodles, cooked
1 lb. ground beef, browned
29-oz. can tomato sauce
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried oregano
2 cups shredded mozzarella cheese, divided
Combine sour cream, cream cheese, onion, green pepper and noodles together; mix well. Spread half the mixture in an ungreased 13" x 9" baking pan; set aside. Mix remaining ingredients except for the cheese together; layer half of this mixture over the noodle mixture. Sprinkle with half the mozzarella cheese; repeat the 3 layers. Bake at 350 degrees for 20 to 25 minutes. Makes 12 servings.
Enjoy!
Catherine (Fiskateer #6981)
Stopping by to say hi and thanks for the comment on my blog! (french toast recipe) That's funny that we both make the same recipe on Christmas morning!
ReplyDeleteHere's one of my favorite salad recipes..
ReplyDeleteCrunchy Tossed Salad
1/2 cup veg.oil
1/4 cup sugar
2 tbsp vinegar
1 tsp salt
1/4 tsp pepper
1large head lettuce sliced
6 bacon strips cooked and crumbled
1/3cup sliced almonds,toasted
1/4 cup seasame seed
4 green onions sliced
3/4 cup chow mein noodles
In a jar with a tight fitting lid,combine the first 5 ingredients,shake well.Chill for 1 hour
Just before serving,combine lettuce,bacon almonds and seasme seeds in a large bowl;add dressing and toss. Top with chow mein noodles
I ACTUALLY LIKE IT BETTER WITH THOSE CURLY SOUP NOODLES THAT COME IN SMALL PACKAGES..THEY TASTE BETTER WHEN U ALSO TOAST THEM WITH THE OTHER SEEDS
Enjoy!! Regena #6124