Monday, December 21, 2009

Enchilada Soup

My upstairs neighbor made this for us the other night, delicious!

Chicken Bouillion Cubes
4 Chicken Breasts
2 Cans Corn (drained)
2 Cans Black Beans (drained)
2 Cans mild gree enchilada sauce
1 can diced green chiles

Boil chicken with water and boullion cubes. When done take chicken out and dice, keep the water. Put the chicken back in the water and add rest of ingredients bring to a boil...

Um she doesn't put on there how much water or how many chicken cubes....I am guessing maybe 5 cups of water and 5 bouillion cubes..?

Wednesday, December 16, 2009

Honey Lime Enchiladas- four stars!

Adapted slighty from Mykitchencafe

This was easy and very yum, even with my questionably old tortillas : ) Seriously, yum, this is what I will make when I have to take someone dinner next. All you ladies in TX who are having babies, make this for yourself and pretend its from me : )

Honey Lime Enchiladas

5 Tbs honey
6 or 7 Tbs Lime juice
1 Tbs chili powder
1/2 t garlic powder

1lb chicken, cooked and shredded (you can use 3 chicken breasts if you want, I used a rotisserie chicken...yum)
8-10 flour tortillas
1 lb monterey jack cheese, shredded (I used sharp cheddar)
1 C sour cream
16 oz green enchilada sauce

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least half an hour, the longer the better ( I just did half an hour and it was great!). Pour about half a cup of enchilada sauce on the bottom of a 9x13 pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on the top of enchiladas (I think I used way less cheese than what the recipe calls for, not sure, I just used what I had!). Mix the remaining enchilada sauce with the sour cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 dgs for thirty minutes until brown and crispy on top.

* Freezable meal: freeze prior to baking. To bake, preheat oven to 350 dgs and bake enchiladas, covered (without thawing first) for one hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

Tuesday, December 8, 2009

Yummy Stew!

Jim joined the biggest loser club online (and it's working!). So, we have been trying some of their recipes. This is a stew that we find super yummy, especially because our family loves sweet potatoes.


* 1 tablespoon whole grain oat flour

* 1/8 teaspoon garlic power

* 1/8 teaspoon salt

* Pinch of ground black pepper

* 1 pound top round steak, cut into 1" cubes

* 2 teaspoons extra-virgin olive oil

* 8 ounces button mushrooms, halved

* 1 onion, chopped

* 1 tablespoon minced garlic

* 1 teaspoon dried thyme

* 2 cans (14-ounces each) lower-sodium, fat-free beef broth

* 2 large carrots, peeled and sliced

* 1 pound sweet potatoes, peeled and cut into 1" cubes

In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the beef and shake the bag until all the cubes are coated. Refrigerate for at least 15 minutes.

Set a large nonstick soup pot over medium-high heat until it is hot enough for a spritz of water to sizzle on it. Add the oil. Add the reserved beef cubes to the pan in a single layer. Cook for about 1 minute per side, or until browned. Reduce the heat to medium. Add the mushrooms, onion, garlic, and thyme. Cook, stirring occasionally with a wooden spoon and scraping any browned bits from the pan bottom, for about 10 minutes, or until the onion is tender.

Add the broth and carrots. Increase the heat to high. When the broth comes to a boil, reduce the heat to low so the mixture simmers gently. Cover and cook for 45 minutes.

Add the potatoes. Cook for 45 minutes, or until the beef is fork tender. Season to taste with salt and pepper. Serve immediately.

Yield: 9 Servings; Serving = 1 cup

Adapted by Chef Devin Alexander, The Biggest Loser Cookbook, Rodale 2006.

Wednesday, December 2, 2009

What We've Been Eating

This is going to be a week of trying new recipes. When I sat down to make my menu for the week I ended up picking five recipes we've never had before. I guess I'm bored with my regular repertoire?

Anyway, here's what we've had thus far:

Easy 4 Cheese Pasta Bake

It was really simple and Aaron and I both really liked it. Plus it made a lot. Like..A LOT. I probably have two more dinners worth in my freezer, which makes meal planning for the next couple weeks that much easier (and cheaper). If you make it, make sure you do three packed cups of spinach. I didn't, and ours had very little green. It could have supported a heck of a lot more. I served it with a green salad and homemade raspberry applesauce and it was perfect.

Broccoli Pasta Sauce

Wes was the one who ended up really liking this. Which isn't surprising since he loves broccoli with all his little two year old heart. Aaron and I both thought it was fine, something kind of fun and different for a change. I'd add more garlic if I made it again and lots more salt and pepper. It was just kind of bland. Also, I ended up adding some chicken stock and then some of the pasta water to thin it out to more of a sauce consistency and it was still fairly thick. I served it with these rolls (except I made them with half wheat flour) and steamed asparagus. The rolls were excellent, I'll definitely make them again.