Twice in one week?!

Kevin made the white chicken chili tonight – perfect for a cold night! We had it with tortilla chips and cheese. Definitely a keeper!

Mission Accomplished!

(For this week, at least)

We (we meaning KEVIN) made the Ritzy chicken. Two thumbs up!

Ritzy Chicken

From Sampler Girl’s blog. Easy and yummy!

Ritzy Chicken Tenders

Ritz Crackers (approx. 1 1/2 sleeves, crushed to crumb consistency)

1 cup buttermilk

1 lb. boneless, skinless chicken tenders

Canola oil

Heat skillet with desired amount of canola oil and fry both sides of chicken strips.

Line a pan with foil and transfer chicken. Bake further in oven at 350 degrees for 10 minutes or until done.

Enchilada Lasagna

I found this recipe in my Google Reader – it’s from Dinner with Danielle.  Thanks!

PS: Google Reader is easily my favorite thing on my computer

Enchilada Lasagna

1 can corn (I will probably use 2)

1 can black beans

1 (30 oz) can enchilada sauce

1 cup diced cooked chicken

2 Tbsp. cornstarch

1 cup water

8 corn tortillas

Preheat oven to 350.

Mix corn, beans, sauce and chicken in a pot over high heat. Meanwhile, mix cornstarch with cold water. Once the sauce is boiling, add the cornstarch mixture to it. Let simmer for 10 minutes.

Add some of the sauce mixture onto bottom of 2.5 qt  casserole dish. Place 2 tortillas in bottom, overlapping in center. Add 1/4 cup sauce mixture on top. Repeat, ending with sauce mixture on top. Cover and place in oven for 20 minutes.

Serve with lettuce, sour cream, and cheese.

Virtual shopping spree

My friend Jess had a Stella & Dot party tonight. I didn’t go 1) because I thought I was working, 2) because I assumed I wouldn’t be able to wear the jewelry (I’m highly allergic to nickel), and 3) I’m broke!

SO – if I had unlimited funds to allocate to new jewelry, these are the things I would have loved to purchase

Three-Cheese Pasta Bake

From Southern Living, March 2005

I have made this one before – definitely not a healthy one, but it tastes oh so good!

Three-Cheese Pasta Bake

1 (16 oz) pkg. ziti

2  (10 oz) containers refrigerated Alfredo sauce

1 (8 oz) container sour cream

1 (15 oz) container ricotta cheese

2 large eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 1/2 cups mozzarella cheese

Prepare ziti according to package directions; drain and return to pot.

Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of mixture into a lightly greased 9×13 dish.

Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.

Bake at 350° for 30 minutes or until bubbly.

Serves 8-10.

Chicken in Basil Cream

From Meals Matter.

Chicken in Basil Cream

1/4 cup milk

1/4 cup dry bread crumbs

4 boneless, skinless chicken breast halves (about 1 lb.)

3 Tbsp. butter or margarine

1/2 cup chicken broth

1 cup whipping cream

1 jar (4 oz) sliced pimentos, drained

1/2 cup grated Parmesan cheese

1/4 cup minced fresh basil

1/8 tsp. pepper

Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loose browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil, and pepper; cook and stir until heated through. Pour over chicken.

Smothered Enchiladas

From Southern Living, March 2005

Now I am not the biggest fan of “cream of”, but let’s be real – it’s convenient.

Smothered Enchiladas

2 lbs. ground beef

1 pkg. mild taco seasoning mix

1 (4.5 oz) can chopped green chiles, divided

2 cans cream of chicken soup

1 (16 oz) container sour cream

8 (8-inch) flour tortillas

2 cups (8 oz) shredded Cheddar cheese

Garnishes: Salsa, sour cream, green onions, chopped fresh cilantro

Brown ground beef in a large skillet, stirring it until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of chopped green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into lightly greased 13×9 dish.

Spoon beef mixture evenly down centers of tortillas; roll up.Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.

Serves 8.

Cheesy Potato Packets

From Meals Matter.

Cheesy Potato Packets

8 medium russet potatoes (about 3 1/2 lbs.), thinly sliced

1  medium onion, diced

1 red bell pepper, diced

8 oz. blue cheese, crumbled (or try Cheddar or Mozzarella, shredded)

1/4 cup olive oil

Preheat oven to 400°. Cut 8 12-inch square heavy-duty aluminum foil. Brush each sheet lightly with oil. In a large mixing bowl, toss potatoes with remaining oil. Add onion, pepper and half the cheese. Divide mixture between foil sheets and top with remaining cheese. Fold foil packets into “purses”, taking care to leave space in the top so the cheese does not stick.

Bake until potatoes can be pierced with a fork, about 50 minutes. Alternatively, cool on the grill until fork tender, about 50 minutes.

Serves 8.

Per serving: Cal 263, Fat 11g, Sat Fat 4g, Carb 29g, Pro 11g, Sodium 136mg

Black Bean Spread with Lime and Cilantro

From Cooking Light, November 2004

Black Bean Spread with Lime and Cilantro

3 garlic cloves, peeled

1/2 cup chopped fresh cilantro

2 Tbsp. fresh lime juice

1 1/2 Tbsp. extra-virgin olive oil

1/2 tsp. salt

15 oz can black beans, rinsed and drained

15 oz. can black beans, undrained

Cilantro sprig (optional)

With food processor running, drop garlic through food chute; process until minced. Add fresh cilantro and next 5 ingredients, and process until smooth. Garnish with cilantro sprig.

Serve with tortilla chips.

Makes 2 1/2 cups (serving size 1/4 cup)

Per serving: Cal 64, Fat 2g, Sat Fat 0.3, Prot 3.2g, Chol 0.0mg, Sodium 325mg, Fiber 3.8g