So I've realized that this whole 'create a menu and blog about it once a week' thing I thought up requires a little more work and planning than I originally anticipated. But from the feedback I've been getting, I know that this is a resource that many of you are counting on and enjoying...so I've got my nose to the grind and have a few new recipes to share with you tonight...
Mile High Tortilla Pie (Parents June 2007, pg. 198)
Ingredients
1 can black beans, rinsed and drained
1 can whole-kernel corn with red and green peppers, drained
1 jar chunky mild salsa
1 pkg fajita style cooked chicken
¼ cup chopped fresh cilantro leaves
5 10 inch low-fat flour tortillas
2 cups shredded reduced-fat Monterey jack cheese
Fat free sour cream (optional)
1. Heat oven to 425. In a medium bowl, combine black beans, corn, salsa, chicken and cilantro
2. Coat the bottom of a baking pan with vegetable cooking spray. Place 1 tortilla in coated pan. Top with 1 ½ cups of the bean mixture and ¼ of cheese. Layer 3 more times, finishing with the last tortilla.
3. Bake in oven for 15-20 minutes, or until cheese melts and filling is hot. Serve with sour cream.
Notes: I’m using some frozen corn that I steamed in the microwave and adding some fresh bell peppers. Also, I am using some poached chicken with some grill seasoning added to the chicken stock and am using that instead of the pre-packaged stuff. This was tasty as a leftover lunch, too!
Veggie Fried Rice (Parents Magazine, June 2007, Pg. 190)
3 large eggs
Cooking spray
3 garlic cloves, minced
1 tsp. grated ginger
2 cups small broccoli florets
1 cup shredded or matchstick carrots
½ cup sliced celery
½ cup sliced red pepper
1 cup sliced snow peas
1 yellow squash, cut in half lengthwise and sliced
½ cup vegetable or chick broth
2 tbs. soy sauce
4 cups cold, cooked brown rice
4 green onions, thinly sliced.
1. Prepare the rice according to the package directions and refrigerate to cool.
2. In a small bowl, whisk eggs with 2 tbs. water. Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat and scramble eggs. Transfer eggs to a clean bowl and set aside.
3. Wipe skillet clean and add oil. Heat over medium-high heat, add garlic and ginger, and cook for 30 seconds. Add broccoli, carrots, celery and red pepper, and stir-fry for 2 minutes. Add snow peas and yellow squash and cook 2 minutes more. Stir in broth and soy sauce and simmer for 3 minutes, until veggies are crisp-tender. Stir in brown rice, green onions and scrambled eggs. Reduce heat to low and warm through, about 5 minutes. Makes 6 servings.
Notes: We added mushrooms and took out the peppers and squash because we don’t love peppers and squash. I added a few sprinkles of sesame oil and some toasted sesame seeds and about a teaspoon more soy sauce at the end.
Chicken Oreganatti
This recipe is from my Father-in-law and does not include a detailed ingredient list…it’s a very loose recipe so just go with it.
Take boneless breast of chicken (1 breast per person) and cut into chunks, bite size or larger, and place in greased casserole dish.
Add at least 1 half cup of olive oil, making sure each piece of chicken is covered.
Next take seasoned bread crumbs and sprinkle over each piece generously.
Sprinkle 1 tablespoon of oregano on top.
Add some minced onion, crushed garlic and cayenne pepper to season as desired.
Cover with foil and cook at 350* for 45 minutes, then remove.
Add 1 pound of sliced mushrooms on top, then bake uncovered for 15 more minutes.
Serve over spaghetti or favorite pasta. (we use penne)
Grilled Bruschetta Chicken
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170ºF).
Serving Suggestion
Serve with buttered egg noodles and grilled or steamed vegetables.
Pioneer Woman Chicken Spaghetti
This recipe was suggested to me by a friend, it was a hit with her family and mine...try it...and bookmark the Pioneer Woman's blog...her photography and writing style are simply beautiful. I'm anxious to try her lasagna and chocolate cake, too!
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
We're off to Arizona early Saturday morning...it should be an adventure. A four-hour flight with a 9-month old (I'll apologize in advance to my fellow plane-mates in case Max is less than cooperative). I hope to eat some good food while in AZ. We're going to my brother restaurant (well, it's not his restaurant, but the one he works at...) on Saturday night.
I've got lots more recipes to try and share after we get back from our trip. So keep reading and for goodness sake...keep cooking!
No comments:
Post a Comment