Chicken Enchiladas

Photo: allrecipes.com

1 (16 ounce) can refried beans
10 (8 inch) flour tortillas
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
3 cups cubed cooked chicken
3 cups shredded Cheddar cheese, divided
1 (14.5 ounce) can enchilada sauce
1/4 cup sliced green onions
1/4 cup sliced ripe olives
1 small can diced green chilies
Shredded lettuce

Directions
1.Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish. Pour enchilada sauce over top; sprinkle with onions, olives and remaining cheese. Bake, uncovered, at 350 degrees F for 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired.
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Sweet and Sour Meatballs

This is another recipe i got from Ali, but since she is really bad at posting her recipes i guess i will just have to post this one for her :)

Preheat oven to 350 degrees

For Meatballs:
1 1/2 pounds Hamburger
3/4 cup oatmeal
2 eggs
1/2 cup onion chopped
1/2 cup milk
1 tsp salt
1 tsp Worcestershire sauce
Dash of Pepper

SAUCE:
1 cup brown sugar
1/2 cup vinegar ( I used White)
2 tsp. Mustard
1/2 cup BBQ sauce
2 tsp Worcestershire sauce

Mix all 8 ingredients for Meatballs together and shape into medium sized balls. Cover bottom of a 10 x 15 pan with sauce. Place meatballs in Pan. Cover with remaining sauce. Bake at 350 degrees for 25- 30 min. We served this with rice, but i am sure it would be good with potatoes too. makes 6 servings. Yum. 4 stars

Sweet and Spicy chicken Sandwiches

Last time i made this Justin didn't love it but this time I made it a little hotter with medium Salsa and he loved it! This is worth making just because it takes like 5 min to prepare. i would give it 3 1/2 stars

Sweet and Spicy Chicken Sandwiches

Chicken tenders uncooked (about 10-12, just cover the bottom of the pan with them)
1 bottle Salsa ( i used Pace Medium Salsa)
1 Cup Brown Sugar
Some rolls or bread
shredded cheese (optional)

Preheat oven to 350 degrees
Place Chicken in a 9 x 13 pan sprayed with non stick cooking spray.(it is better if they are thawed so there isn't excess water). pour salsa over the top and sprinkle brown sugar over that (I used a little less than a cup so it wasn't so sweet). Cook chicken in oven for 1 hr and 15 min. Shred chicken and put back in the oven for an additional 10 min. Serve on hard rolls or bread (I did it once on Rhodes rolls and i thought they were too soggy with it), add some shredded cheddar cheese on top of chicken. ENJOY!

Chicken in Garlic Sauce

I found this recipe on iVillage, and thought it was not only simple, only used one dish, and tasted pretty good. it paired perfectly with Crash Hot Potatoes.

Ingredients:

15 garlic cloves, unpeeled (didn't have any, so I used dehydrated minced garlic, seemed fine)
1 TBsp butter
1 cup apple juice
1 TBsp EVOO
4 chicken breasts, with skin and bone (I used boneless/skinless, but I think I'll try bone-in next time. Plus, bone-in is usually cheaper and I never have good recipes to use it with.)
3/4 cup heavy cream
1 TBsp chopped thyme (I used dehydrated and decreased amount)


Directions:

-Preheat the oven to 350 degress. Parcook the unpeeled garlic cloves in boiling salt water for 4 minutes. Drain, rinse under cold, running water and peel. Set aside. (I skipped this, since I didn't use fresh)

-Heat the oil and butter in a shallow flameproof casserole over medium-high heat. Add the chicken, skin side down, and cook for about 4 minutes, or until the skin is deep golden brown. Turn over, add the apple juice, garlic cloves, and bay leaf, then bring to a simmer. Cover and bake for 20-25 minutes, or until chicken shows no sign of pink when pierced with a knife.

-Using slotted spoon, transfer chicken and half of garlic cloves to a deep platter and keep warm. SKim fat form the cooking juices, then bring to a boil over high heat. Cook, crushing the garlic into the sauce with a spoon about 5 minutes, or until thickened.

-Add the cream and cook for 1 minute longer. Season with salt and pepper. Return the chicken to the casserole and baste. Sprinkle with the thyme and serve immediately.

The only thing I will do different next time is let the sauce cook down longer, I would have liked it thicker.

Cheesy Stuffed Shells

Ingredients:

1 16oz container of low fat cottage cheese
1 10oz pkg. frozen chopped spinach (for our family we omit the spinach)
1 c. mozzarella cheese
1/4 c. grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 26oz jar of spaghetti sauce
1 large tomato chopped


Directions:

Heat oven to 400. Mix cottage cheese, spinach, 1/2 c. mozzarella, Parmesan, and Italian seasoning, spoon into shells. Mix sauce and tomatoes spoon 1/2 into 9x13 dish. Add filled shells, top with remaining sauce. Cover and bake 25 min. Top with remaining cheese and bake uncovered for 2 min.

Kellogg's Double-Coated Chicken

I made this for dinner last nite, and thought it was fantastic. My kids all thought it was great too! Super good with some homemade gravy, if you're up for making some!


Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds chicken pieces, (without or with skin) rinsed and dried
3 tablespoons margarine or butter, melted

Directions
1. Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

Olive Oil and Garlic Sauce Pasta

The truth is, I haven't tried this one yet, but I am dying to, I don't really like heavy italian sauces, red or cream, so when I found this I got way excited, thinking I could finally do italian and have it be a little lighter and fresher. I thinking about combining it with some roasted cherry tomatoes, andor some bruschetta on the side!


1 pkg (16 oz) angel hair pasta
1/4 c. extra-virgin olive oil
4 medium cloves garlic, minced
1/2 c. pecan halves, coarsley chopped
1/3 c. parmesan cheese, grated
1/4 c. fresh snipped parsley
ground black pepper to taste

Cook pasta according to package direstions. Meanwhile in skillet heat oil. Add garlic and pecans; satue 3 minutes. Drain pasta. In large serving bowl combine pasta, garlic-nut mixture, cheese, parselt and pepper; gently toss to caot. Serve immediately.

Roasted Tilapia and Veggies

We aren't total fish lovers, but tried this tonite and it was FABULOUS!

Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings

1/2 lb fresh asparagus spears, cut in half (I used carrots)
2 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons olive oil
2 teaspoons Montreal steak seasoning
4 tilapia fillets (about 1 1/2 lb)
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika (Didn't have any, still tasted great!)



1. Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
2. Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
3. Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender. (I could have stood it to cook a bit longer, and cook out some of the excess water, it was kind of watery.)


*Any firm white fish fillets can be used. Baking time will vary depending on the thickness of the fillets.

**Nutrion Information 1 Serving: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 520mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 35g Percent Daily Value*: Vitamin A 40%; Vitamin C 45%; Calcium 6%; Iron 10% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 4 Lean Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet

Chicken Artichoke Pesto Calzones

We had these for dinner tonight and they were SO GOOD. This recipe is going on The List of Foods We Need to Eat Frequently. Definitely good enough for company. I might even give it 4 stars.

Pizza dough (I used my favorite recipe and got 2 calzones out of it)
shredded mozzarella cheese
cooked chicken (I used leftover from this recipe)
pesto
chopped artichoke hearts (I used about half of one of the little jars from our local grocery store..they come packed in oil and seasoned and are goooood)
olive oil (for brushing)

Preheat oven to 500. Put cookie sheet (or pizza stone, if you're fancy) in while it preheats. Divide pizza dough in half and roll into 7 or 8 inch circle. Spread each with pesto, stopping about 1/2 inch from the edge. Add mozzarella, chicken and chopped artichoke hearts to one half. Fold other half over and fold edges over to seal. Transfer to hot cookie sheet, brush with oil, and bake for 13-15 minutes.

Recipe adapted from here by here.

Sheperd's Pie

This is another food storage dinner, and I thought it was delicious!, I used beef soup though and I think it would have been better with actual beef stew because there is a lot of juice in the soup and I just dumped it out, but either way it was a crowd pleaser, and very easy!


1 (40 oz) can beef stew
1 (12oz) can vegetables (peas, corn or green beans)
1 cup potato pearls (from your cannery materials)
1/2 cup grated cheese
2 cups very hot water

combine stew and vegi's then pour into an 9 x 9 baking dish.
Combine potato pearls with water, stir briefly, cover and let stand for 5-10 min (or if you are using another kind of instant potatoes just make it like it says on the package)
Spread potatoes over the stew, top with grated cheese.
Bake at 350 degrees for 30 min or until hot and bubbly.

serving suggestion:
instead of using a casserole dish, try dividing the entree into individual ramekins.

Mexican Lasagna

Okay, I really should just refer you to PW's site, because that's where I've gotten almost all of my dinner recipe ideas lately, but here's another winner that we tried and all liked at our house.

Here's the recipe.

Chicken Spaghetti

This is another recipe I found on Pioneer Woman's site and loved. I really think you can't go wrong with any of her recipes. Except maybe the whiskey carrots...if you're LDS like I am. But, I'm not here to judge. This was a good, quick easy meal that my whole family liked. I think next time I make it I'll leave out the green peppers. I liked them, but my kids are not the green pepper eating types. We'll see how generous I'm feeling next time I make it...

Here's the recipe.

Zucchini Cream Soup

This is a recipe my mom made when when we were kids, but I don't think I really appreciated how yummy it really is until I became an adult. I made it yesterday for dinner on a count of I have had strep, my husband just had nose surgery, and it just sounded really soothing. Let me tell you, it totally delivered.

Zucchini Cream Soup

1 C. diced celery
1/2 C. diced onion
4 C. sliced zucchini

Cook the above in a small amount of water until tender.

Meanwhile, make the white sauce:

1 1/2 cubes margerine
1 tsp. salt
3/4 C. flour
1/4 tsp. pepper
4 C. milk

Cook these five ingredients until thickened and bubbly. Add 1 chicken bullion cube.

Now, take your cooked zucchini mixture and blend it in a blender. I do it about a third at a time, and be super careful because it's hot and it's a blender, and well, you don't want third degree burns, Folks. When blended, add to white sauce. I always crumble some bacon in at the end. Mmmm!

BBQ Ribs ****

This is by far my husbands favorite meal. I actually don't mind making it either, it is pretty simple and they come out so tender and delicious!

1 Rack of Pork back ribs ( boneless work too, I prefer with the bone)
2 or 3 bottles of BBQ sauce, any kind

Preheat oven to 300 degrees. brown meat on both sides and sprinkle with salt and pepper. put in 9 x 13 pan (you may have to cut the ribs to get them to fit) and just pour on the BBQ sauce to completely cover ribs. Cover with tin foil. cook for 3 1/2 hours, Flip over ribs halfway through and take foil off for the last half hour. Enjoy!

First of all I need to tell you how to buy a good set of ribs. I like Albertson's meat, and I would die before I would eat meat from Walmart, but I also found out that back ribs are much more tender than spare ribs.I buy the Hormel prepackaged ones, but just ask your meat cutter man which ones are the best. I usually make this fast, so I don't brown it and I don't turn it halfway through because I am usually gone while it is cooking. Sometimes I don't even take off the foil for the last half hour. I always make this with baked potatoes so I just wrap up a few potatoes in foil and cook them with the ribs for the whole time, and heat up some corn right when we get home.(It doesn't hurt it to cook for a little longer too if you are not home) So basically you have a full meal with very little prep. We had this yesterday after church and it was sooo good. Your husband will be licking his fingers for days. I wouldn't splurge on fancy BBQ sauce either, it all tastes the same on this for some reason.

crockpot chicken meal

OK so i kind of made up this recipe but it is really good, and since i never have a lot of time to make dinner it is extra easy too. so if you feel like throwing some different things in here go ahead!


3-4 chicken breasts
cut up potatoes
mini carrots
sliced mushrooms
2 chicken bouillon cubes
1 TBS chili powder
1 TBS cumin
garlic salt
season all
pepper
water


SO what i do is put the frozen chicken in the bottom of the crockpot and season it with the season all, garlic salt, pepper etc. Then just put in everything else, put enough water in to cover like 2/3 of the food and stir a bit. I cook it on high for about 4-5 hours, but longer is ok, it will just make everything a little more tender. We eat it like a soup with just some dinner rolls. Very Yummy.

Rosie's Chicken Salad with Tomatillo Dressing

Confession: I haven't tasted this yet - it's in the process of being "assembled" right now. But it looks and smells tasty. A sure-fire winner. Plus, you get to buy TOMATILLOS. I didn't know what a tomatillo was until last night at Winco (they do resemble an armadillo, if you were wondering). Also, I don't know why this font is so big and in bold. I'm not trying to be emphatic. Except for the capital letter part.

2 bunches of Romaine lettuce	Tortilla strips
Grilled chicken breasts	Avocado (optional)
1 ½ cups of Romano cheese	Tomatillo dressing
Zaterain’s black bean rice mix (prepared as directed-I add ¾ c. white rice, 1 ½ c. water)	½ bunch fresh cilantro (optional)
2 cans black beans, rinsed	Fresh lime slices (optional)

Chicken Garlic Lime Marinade:

¼ c. olive oil	Juice from 2 fresh limes
6 Tbl. Soy sauce	1 tsp. salt
¼ c. red wine vinegar	1 ½ tsp. black pepper
6 Tbl. Worcestershire sauce	Cloves of crushed fresh garlic
6 boneless, skinless chicken breasts

In a large resealable bag, blend all in the bag. Place the chicken breasts in and shake. Marinade for at least 6 hours. Try not to leave in longer, as the citrus juice will toughen the chicken. Rotate the bag often to get complete sides of chicken.

Rosie’s Tomatillo Dressing:

1 jalapeno pepper	¾ jar of Ranch dressing
2 medium tomatillos cut into bite size	Salt to taste
½ bunch fresh cilantro	Juice from 1 fresh lime

Pour Ranch dressing in blender, add tomatillo pieces and cilantro and jalapeno. Blend on high for about 1 minute or until the sauce is smooth. Pour in lime juice and blend.

White Chili

This Chili is Delicious! I give it 4 stars for sure. Very easy too!
Mix and bring to a boil:
1 lb boneless skinless chicken breasts
cooked and diced
1 med onion diced
1 Tbs vegetable oil ( for cooking chicken)
2-3 cans white beans ( any kind)
1 can chicken broth
1-2 small cans green chili's- diced
1 1/2 tsp garlic powder
1 tsp salt
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp pepper
1/4 tsp ceyenne pepper (or less)
Remove from heat and add:
1 cup sour cream
1/2 cup whipping cream (not whipped topping)
simmer until warm and serve immediately. refrigerate leftovers.

This is great on a cold day with crackers or bread and butter.

Betsy's BBQ Meatballs w/ Mac and Cheese

I got this recipe from our ward cookbook and we love it.

Mix together:
1 lb (LEAN) hamburger (or ground turkey)
3/4 cup oatmeal
1/3 cup milk
1 tsp Worcestershire sauce
2 eggs (I used just one egg and it turned out fine)
1/2 chopped onion
1/2 tsp salt
1/2 tsp pepper

Shape into meatballs and drop into Greased casserole pan. Pour sauce over meatballs.

Sauce:
1 cup brown sugar ( I used about 3/4 cup)
1/4 cup vinegar
2 tsp mustard
1/2 bottle BBQ sauce (I used 1/2 cup Sweet Baby Ray's and 1 cup ketchup)
2 tsp worcestershire sauce

Bake at 350 degrees uncovered for 30 - 35 minutes. Turn meatballs and bake for another 15 - 20 minutes.

This is great with Mac and cheese as a side. I like this recipe. We eat with steamed veggies and a green salad too to help with the guilt.

Crock-pot Chili

This is super-easy to put together and makes a ton!!! I am attempting freezing part of it right now...we'll see how that turns out. It also got 3rd place in the Ward Chili Cook-Off...if they only knew how simple it was. My kids even love it because it's not too spicy. For them I usually stir in some sour cream to cool it off and give it a more mild flavor. We usually have chili and cornbread muffins (Betty Crocker) the first night and use it for Navajo Tacos as leftovers (and there is still a bunch left).

Ingredients:

*1 can kidney beans
*1 can pinto beans
*1 can black beans
*1 can white beans (also called Great Northern)
*1 can chile con carne (regular chile with meat)
*1 can stewed tomato
*1 lb. hamburger (cooked)
*1/2 pkg. taco seasoning
*season with salt, pepper, and garlic salt

Put everything in the crockpot and cook on low 3-4 (or simmer on stove for 30-45 minutes, stirring frequently). Garnish with grated cheese, sour cream, and whatever else you like!

I usually do the hamburger while I empty out all the cans. Make sure to include all the "juices." I do the stewed tomatoes last and cut them up some.

I'd give it 3 1/2 stars for our family.

Chicken Puffs****

This is a family favorite that gets four stars from me. I got it from my mom who got the recipe to make for a ward dinner once. My whole family loves it and it is very easy and quick to make. (Plus it is only 10 Weight Watcher Points for one serving if you use reduced fat crescent rolls and reduced fat cream cheese).

1 8 oz package cream cheese
1/4 c. soft butter
1/2 t. garlic salt
1/2 t. salt and pepper
2 cups cooked diced chicken (I often use canned chicken because it is faster and easier, but you can use any cooked chicken you want
1 small can of mushrooms (optional--I don't like mushrooms, so I usually leave them out)
2 cans refrigerated crescent rolls
1 can Campbell's Cream of Chicken & Mushroom Soup
1/3 c. milk
1/8 c. melted butter
1/3 c. bread crumbs

Cream together cream cheese, butter, garlic salt and salt and pepper. Add chicken and mushrooms. Stir well. Place a large tablespoon full of the mixture on each cresent roll and seal the roll around the mixture making a ball. Dip top of each roll in melted butter and bread crumbs. Bake for 20 minutes at 375. Mix soup and milk and warm in microwave. Serve puffs with soup as a gravy. Makes 8 servings of two puffs each.

I served this with steamed broccoli and cauliflower tonight when I made it, but if you want to get fancier you can also serve a jello or other fruit salad as well. I have served this dish for Christmas Day dinner many times because it is easy, but can also be fancy.