Italian Wedding Soup

I love a good hearty soup that is also healthy and this one fits the bill!  I also love to take shortcuts so I used the recipe attached to the link below and adapted to meet my needs! 

 

Ingredients

• Meatballs:
• 1 lb. ground sirloin
• 1/4 cup Italian bread crumbs
• 2 Tbsp. parmesan cheese
• 1 Tbsp. chopped parsley
• 1 Tbsp. garlic clove, minced
• 2 Tbsp. milk
• 1 egg, beaten
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 1/2 tsp. Greek seasoning
• Soup:
• 2 Tbsp. olive oil
• 1 cup yellow onion, finely chopped
• 1 cup carrots, finely chopped
• 1 cup celery, finely chopped
• 1 Tbsp.garlic cloves, minced
• 7 cups chicken stock - I used one large carton plus one can
• generous amount of dill, chopped
• 1 tsp. oregano
• 1 tsp. kosher salt
• 1/2 tsp. ground black pepper
• 1/2 cup acini di pepe
• 2 cups, fresh spinach leaves, rinsed, stems removed and julienned

 

Instructions

1. In a medium bowl, combine all meatball ingredients and mix thoroughly.
2. Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
3. Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
4. Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
5. Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
6. Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
7. Add spinach and parmesan and cook for an additional 2 minutes.
8. Serve immediately.

 

*For a quicker version of this meal, you could also buy a sausage and cut into circles and add to the pot.  Turkey sausage would make this even healthier!  You could also make your meatballs with ground pork, chicken or turkey as well!   

Source: http://thebeachhousekitchen.com/2016/01/07/italian-wedding-soup-3/

Chicken Pot Pie

In the past I have always made a Weight Watchers friendly chicken pot pie that was pretty good.  I decided recently though that I wanted to try one that was closer to what I remember as a kid, but still keeping the calories in check.  I adapted my last one and it did not disappoint.  My husband and I both thought it was as good as what Mrs. Stouffer used to make us as kids and the kids ate it up as well!

Ingredients:
2 cups cooked chicken (I use 2 large cans, or frozen precooked either cubed or shredded chicken)
2 cans LF cream of chicken
1 bag of frozen mixed veggies
1/3 cup milk
2 large russet potatos
1 premade pie crust
salt and Peper

Lightly grease casserole dish. Peel your potato and dice it into small pieces.  Mix together first 5 ingredients plus seasoning.  Pour into your prepared dish.  Lay the pie crust out over your casserole dish on one end and bend/fold the corners to create a "pie crust".  Lay the other crust piece out over the other end, overlapping in the middle and repeat the bending on the edges.  This does not need to be pretty or perfect.  Just be sure to cover all of your mix.  Cut slits in the crust.  Bake @ 400 for 1 hour.  Remove and serve!  If your crust isn't crisp enough, you can put it under the broiler for a bit but keep an eye on it to be sure it doesn't burn!  Remove, let cool and serve!

*The last few times I have made this, I bought the premade pie crust and folded and cut it into quarters.  I put the first four into the corners of the rectangular dish.  Then I did the same with the second one and used it to cover any open areas.  I took what was left and ripped pieces and put them along the edges to create more of a crust and cover the edges.  I cooked more evenly and was really good! 

Grilled Venison Backstrap

This year we have a freezer full of venison to eat so we are on the hunt for some delicious recipes and this one did not disappoint!  In fact, it was HEAVENLY!!! 

Ingredients:

• 2 pounds of venison backstrap, cut into chunks
• 1 quart of apple cider
• 1 1/2 pounds thick sliced bacon
• 2 (12 oz) bottles barbecue sauce, your choice

Directions:

• Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
• Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
• Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more.

Adapted from : http://allrecipes.com/recipe/50931/grilled-venison-backstrap/

Tomato, Avacado and Goat Cheese Salad

Recently when we were in Mexico and having a lot of really great food, I grew a new appreciation for goat cheese.  I have had it plenty but not sure I ever registered exactly what it was when I tasted it.  It is so creamy and not an overpowering flavor.  I personally love cheese and really love goat cheese!!!  My friend ordered a salad similar to this with breakfast one morning that she let me eat plenty of bites off of and after craving it every since, I decided to come up with my own version.  :)

Ingredients:

• Large Tomato
• Ripe Avocado
• Crumbled goat cheese
• Olive Oil
• Balsamic vinegar
• Salt
• Pepper
• Basil

Directions:

I am sure there a lot of ways you could go about making this with various variations but here is what I have usually done for something quick and simple.

• On a plate, drizzle olive oil and then balsamic vinegar to your preference.
• Slice your tomato and lay slices on top of the oil and vinegar.
• Pepper your tomatoes to taste.
• Slice your avocado and lay on top of tomatoes.
• Salt your avocados to taste.
• With a spoon, sprinkle your goat cheese all over the top to taste.
• Sprinkle basil (fresh or dried will work) on top of cheese.
• Enjoy!!!

I am going to work on a rendition of this with grape tomatoes that will hopefully serve more easily at a gathering but doesn't require the effort of stuffing them.  This could also be really good with some cucumber added in as well I bet!

Gammy Cherry's Sweet Potato Casserole

Gammy Cherry made this sweet potato casserole last year at Thanksgiving and everyone went back for seconds and went on and on about how wonderful it was.  Yummy!!


Ingredients:


Casserole:

• 3-4 medium sweet potatoes
• 1/4 C melted butter (use butter, NOT margarine)
• 2 eggs
• 1/2 C evaporated milk
• 3/4 C sugar with a dash of cinnamon added to it
• 1 tsp vanilla

Topping:

• 1/2 C crushed cornflakes
• 1/2 C chopped nuts
• 1/4 C melted butter
• 1/2 C light brown sugar

Directions: 

• Mix all of the casserole ingredients together in one bowl.
• Mix the topping ingredients together in another bowl.
• Beat well. 
• Pour into buttered dish. 
• Bake at 400 for 15-20 minutes.
• Reduce heat to 350. 
• Add topping.
• Bake for another 15 minutes.

Summer Potato Salad

Recently when I went to Austin to visit my cousin, her fiancé made this Summer Potato Salad and I couldn't get it out of my head.  It is very light compared to most potato salads and has lemon which is one of my favorites.  This one is SO SO good!  This is one that is even better the next day! 

Ingredients:

• Salad:
• Small bag red potatoes cooked then halved/quartered (I like the kind in a bag you can microwave)
• 1/4-1/2 red onion chopped coarsely (I have also made it with sweet yellow onion)
• 2 ears fresh corn (cut raw corn from the husk)
• 1 container of cherry tomatoes (sliced or quartered)
• Basil ( either torn fresh basil or dried will work)- I use a pretty generous amount of dried usually.
• Feta Cheese (I have also used Goat Cheese for a creamier finish)
• Salt
• Pepper
• Greek seasoning
• Dressing:
• 2 Lemons (Squeezed)
• 1/4 cup olive oil

Directions:

• Prep and add together all of the ingredients for the salad portion of the recipe in a large bowl.  I like to quarter the potatoes and tomatoes because it gives smaller bites and absorbs the dressing better.  Use as much or as little of each ingredient based on your tastes.  Just be sure not to overdo the amount of potatoes or your dressing will need to be adjusted because it might get to dry.  Be sure to salt and pepper your potatoes really well.
• In a measuring cup mix together your olive oil and fresh squeezed lemon juice well and pour over your potato salad. 
• Mix everything together really well and add more of the seasonings if needed. 
• Chill and serve!

**My husband and I have a recent obsession with goat cheese.  I originally made this with feta cheese and it was delicious this way.  I tried goat cheese one night and it took it over the edge for us and made it a little creamy.  That is the way we now like it every time!  But if you don't have access to or like goat cheese, try it with feta, or none!** 

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/potato-tomato-corn-and-basil-salad-recipe.html

Lobster Tails

Another favorite that my BIL and his wife taught us to make is lobster tails.  We often do these on the grill but they can also be done in a skillet.


Ingredients:

• Lobster Tails
• Chopped Garlic
• Butter

Directions:

• Melt your garlic and butter and let it sit to cool.
• Cut a slit in your lobster tail down the back side leaving the belly in tact.
• Once the butter has cooled some, pour it into each tail.  You can also add extra seasoning if desired.
• Grill: place tails belly side down on the grill.  It will change to a pinkish color on the shell and the meat will turn white (like a huge shrimp) and sort of pull away from the shell once it is cooked which isn't very long.  Probably 10 minutes.
• Here are several different methods for cooking them:
• http://www.wikihow.com/Cook-Lobster-Tails
• It seems that my SIL prepares them the same way as we do for grilling.  I think she put a little water in the bottom of the skillet and cooks them flesh side down for 3 minutes, then shell side down for about 7, and cover for the last 6 or so minutes.

Crab Legs

Man do we love crab legs!!!  I was always intimidated by them until my BIL and his wife came over and taught us how to cook them.  Now they are one of our very favorite treats and they are so easy to make!


We usually serve ours with garlic butter, crusty bread and a simple green salad.


Ingredients:

• Crab Legs (We got he long ones) Approx 3 bundles per person
• Butter
• Chopped Garlic

Directions:

• In microwave melt several TBSP's of butter and a heaping spoonful of chopped garlic and place in a bowl for dipping.
• In a large tall pot, bring about 1/2-1 inch of water to a boil. 
• Place crab legs in pot fingers down. 
• Boil covered for 10 minutes.
• Remove and place in a big bowl for eating.

Easy Italian Chicken

One of my friends posted this recipe the other day and I thought it looked really good.  I added some more veggies to it and everyone in my house ate this and loved it!  (Although the kids really didn't eat the veggies!)

 

Ingredients:

 

• 3-4 Boneless Skinless Chicken Breasts
• 4-6 Tablespoons Prepared Pesto
• 1-2 Roma Tomatoes
• 1 squash
• 1 zucchini
• 1 Cup Mozzarella Cheese, grated
•  whole mushrooms
• 2-4 cups of cooked rice
• lemon juice (to taste)

Directions:

• Trim the chicken and lay them in a glass baking dish in a single layer.
• Spread 1-2 tablespoons of the pesto on top of each chicken breast.
•  Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
• Cut the squash and zucchini in half then slice long ways to make thin strips.  Lay these slices over the tomato.
• Sprinkle the cheese over the top of the chicken breasts.
• Lay mushrooms in pan on sides wherever there is room.
• Cover and Bake at 400F for 30-40 minutes or until the chicken is done and the juices run clear.
• Bake uncovered for the last 10 minutes. 
• Serve over a bed of rice or a plate of pasta.
• Season the rice with the broth from the chicken and add a little lemon juice as desired.
•  Enjoy!

 

 

 

Source: http://www.thepinningmama.com/2014/09/21/easy-dinner-recipe-italian-chicken-bake/

 

 

Roasted Cauliflower

There is a restaurant here called Terra that I absolutely love.  They have roasted cauliflower that I just can't get enough of.  This recipe is not the same, but I feel the same way about it so I would say it is a win!  So yummy!




Ingredients:

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

1/4 cup extra-virgin olive oil

5 cloves garlic, roughly chopped

1/4 teaspoon crushed red pepper

2 teaspoons kosher salt

2 teaspoons roughly chopped fresh thyme leaves

Directions:

Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.  If you want yours more brown, you can increase the temp to 500 degrees for the last 10 minutes or so.


Source: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-cauliflower-recipe.html?soc=sharingpinterest

White Chicken Green Chili

I love chili but have been trying to incorporate more lean meat in our diet and in a hearty healthy way.  I would say this recipe accomplishes just that!  And everyone in my family loves "soup"!  This recipe was originally written to be made in a slow cooker which is great, but I make it at night when I get home in a big pot and it works just as well.  See the link for the original recipe. 

 

 

 

Ingredients:

• 1 pound cooked boneless, skinless chicken breast (frozen or defrosted) (I often use either a rotisserie chicken or frozen diced precooked chicken for simplicity)
• 1 TBSP chopped garlic
• 1 onion, chopped
• 1 Large carton of chicken stock
• 1 small jar of tomatillo or green chile salsa
• 1 can chopped green chiles
• 1-2 can white northern beans, drained (Any white bean works and I often use pinto as well as mix/match)
• 1 can reduced sodium corn
• salt and pepper to taste
• Lime Juice to taste
• Optional: Pepper Jack Cheese and/or Chopped Green Onions, sour cream and diced avocado to garnish

 

Directions:

In your pan, add garlic and chopped onion and sauté until tender.  Add everything else but the chicken and beans and bring to a boil.  Once you have brought it to a boil, add your chicken and beans and bring back to a boil.  Reduce heat and cover and simmer for 15-20 minutes.  Add lime juice to taste!  Garnish with cheese and green onions if desired.  Enjoy!

Slow Cooker Directions:

In your slow cooker, layer chicken, onion, soup, salsa, green chiles, beans and water.  Cover and cook on low 6 to 8 hours (or on high 3 to 4 hours).  Remove lid and take two forks and shred chicken up right inside the slow cooker.  Ladle into bowls and garnish with cheese and/or onions.

 

That's it!  Isn't that easy?  You pile everything in, ignore it all day and then it's ready for you at dinner time.  Super yummy and hearty without any fuss.  Enjoy chili night!

Adapted Source: http://mixandmatchmama.blogspot.com/2012/10/dinner-tonight-white-chicken-chili.html

Italian Chicken Soup

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!



I have since changed this some to be instantpot ready and it is even easier!  My whole family loves this meal!  My kids will eat just about any soup if I let them scoop it up with corn chips but both of mine always ask me for leftovers of this the next night.  We love it with garlic bread on the side!

INSTANTPOT VERSION:

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 3-4 carrots diced (you can also used pre sliced or shredded carrots)
• 3-4 celery stalks, diced
• 1 bag of frozen diced hash browns (or 2 medium potatoes, peeled and diced)
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1-2 juiced lemons
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)
• Basil, dill, Italian seasoning, Greek seasoning or whatever else you like!
• 2 32 oz. chicken broth

Directions:

• Turn your IP on to the saute function.  
• Saute onion and garlic.  Add the other veggies and sauté them for 3-5 minutes.  Then add everything else on top!  I usually add broth last and push contents down a little if needed so that it is all in the broth.   
• Set your IP to manual for 15 minutes.  Let it natural release for 10 minutes them you can quick release the rest of the way.  I always throw a dish towel over the top to contain splatter!
• Serve with garlic bread on the side.  Top your bowl with cheese and extra lemon juice if you like!

ORIGINAL RECIPE:

This was a recipe that another mom shared with me that I adapted a little for us.  It was such a nice change from the soups I normally make.  It was healthy, hearty, and really good!  And extra delicious with a good crusty bread!

Ingredients:

• 1 tbsp. olive oil
• 1 yellow onion diced
• 1-2 tbsp. chopped garlic
• 2 32 oz. chicken broth
• 4 carrots diced (you can also used pre sliced or shredded carrots)
• 5 celery stalks, diced
• 2 medium potatoes, peeled and diced
• 1 16 oz. can diced tomatoes
• 2 4 oz. cans green chili
• 1/2 c diced parsley
• 1 rotisserie chicken deboned and diced (I use 1 bag of frozen precooked diced chicken)

Directions:

• Saute onion and garlic.  Add the other veggies and sauté them awhile too.  Then add everything else but chicken or parsley.  Once everything has cooked until tender you can use a hand mixer and puree just a bit to thicken.  (You don't have to do this and I don't, but I am told it really makes it yummier.)  Then add the chicken and parsley.
• You c an also add a little pasta if that appeals to your family. 

Easy Spanish Rice

I made this Spanish rice this year for Christmas to go along with our tamales.  It was really easy to make and turned out really well!  Everyone said it was great!

 

Ingredients:

•  2 tablespoons oil                             
•  2 tablespoons chopped onion
•  1 1/2 cups uncooked white rice (I used brown instant)
•  2 cups chicken broth
•  1 cup chunky salsa

Directions:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

 

 

Source:  http://m.allrecipes.com/recipe/33385/best-spanish-rice/

Weekly Menu

Weekly Menu

Sunday
Cedar Plank Mahi Mahi with brown sugar rub, sautéed spinach, skillet seasoned red potatoes.

Monday

Grilled Chicken Drumsticks, Lemon Butter pasta, teriyaki green beans

Tuesday
Speedy Chili

Wednesday
Baked Pork Chops, Mac and Cheese, Broccoli with mustard sauce

Thursday
Tuna Noodle Casserole

Zuppa Toscana-Low Calorie

I keep seeing pictures and recipes for Olive Garden's Zuppa Toscana.  I have never actually had it but it always looks good to me!  The only problem is that they all seem to be heavier in calories than I like, especially for a soup!  So I adjusted it to be a little healthier.  My entire family really liked this soup so it will become part of the rotation!

Ingredients:

• 1 pound uncooked Italian Turkey Sausage Links (I have used turkey breakfast sausage when that's all they had)
• 1 TBSP Oscar Myer real Bacon Bits (or pieces)
• 2 TBSP Minced Garlic
• 3-4 cans of Chicken Broth (around 6 cups)
• 1 package of sliced mushrooms
• 1 package of mini potato gnocchi (or 2 cups of diced potatoes)
• 2 cups thinly sliced kale
• 1-2 cans cream of chicken soup
• 2 TBSP lemon juice

Directions:

• Remove casing from sausage and brown, then set aside.
• In your soup pot, sauté garlic, bacon and mushrooms.
• Add broth and bring to a boil. 
• Add gnocchi and bring back to a boil for about 2 minutes. 
• Add kale, cream of chicken and sausage to pan.
• Cover and heat through at a simmer. 
• Salt and pepper to taste and add lemon juice.

 Adapted from :http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1003224

Chuy's Creamy Jalapeno Dip

I have a love affair with Chuy's Jalapeno Ranch dip.  I would happily go to Chuy's and eat that and chips for a meal.  I can't get enough of it.  I wouldn't say this recipe is exactly like it, but it is pretty darn close and fills the craving for me.  Bonus points are that my daughter loves it too and happily dips raw broccoli in it!

 

CHUY'S JALAPENO RANCH SAUCE

1 whole jalapeno, chopped, deveined and seeded (less if you don't like a lot of heat)
3-4 tablespoons cilantro without stems
1 cup mayonnaise
3/4 cup buttermilk
1/3 cup tomatillo sauce (salsa verde)
1 package Hidden Valley ranch dressing mix

In a mini food processor put mayonnaise, buttermilk, jalapeno, cilantro, and salsa verde.  Blend well until smooth.  Remove from processor and place in a bowl.  Add Hidden Valley Ranch mix and stir well.  Chill several hours before serving to allow flavors to blend.  Serve with chips or even as a dressing for salads.


Source: http://cookeatshare.com/recipes/chuy-s-jalapeno-ranch-sauce-685222/external

1. • Full Screen

Raw Broccoli and Cranberry Salad

My brother and I both grew up with a great love for broccoli!  I usually make it with a mustard sauce that my mom made.  It has always been my favorite way.  I do like to change it up every when I see something that looks good and let me tell you, this was SO GOOD!  I can't stop thinking about it. 

I think that I might use pine nuts instead of bacon to make it a little healthier but it was absolutely delicious.  The trick for me was to cut the broccoli into small florets.

This recipe makes enough for 4 portions.

Ingredients:

4 cups broccoli pieces (chopped) or broccoli florets

1 red onion, chopped

1 cup dried cranberries

8 pieces of bacon, crumbled

Your favorite honey mustard salad dressing (I used Newman's Own)

Directions:

Toss the first 4 ingredients together in a big salad bowl and drizzle in your desired amount of honey mustard dressing. Serve and enjoy :).

 

Source: http://mixandmatchmama.blogspot.com/2014/07/broccoli-and-cranberry-salad.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+MixAndMatchMama+(Mix+and+Match+Mama)

One Pot Zucchini Mushroom Pasta

I made this to change things up a little and really liked it!  I can't put my finger on what it reminds me of but possibly the sauce in moo goo gai pan.

 

Ingredients

• 12 oz spaghetti
• 1 small carton of mushrooms, thinly sliced
• 2 zucchini, thinly sliced and halved or quartered
• 2/3 cup peas
• 2 TB chopped garlic 
• 2 sprigs thyme or 1 TB dry thyme  
• Kosher salt and freshly ground black pepper an greek seasoning, to taste
• 1/3 cup grated Parmesan
• 1/4 cup 2% milk
• 4 cups of chicken broth or water

Instructions

• In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 4 cups broth; season with salt and pepper and greek seasoning, to taste.
• Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.
• Serve immediately.

Notes:

 

• I originally poured the milk and cheese in together but the cheese melted in big clumps.  I suggest sprinkling the cheese in as you stir to more evenly distribute it.  And to top your serving with a pinch as well!

• You could easily add some cooked diced chicken to this recipe as well and make it a meal with meat!  I served chicken breasts on the side!

 

Adapted from: http://damndelicious.net/2014/06/13/one-pot-zucchini-mushroom-pasta/

Avacado Deviled Eggs

This is a recipe that my cousin Alison discovered and is always a hit! 

Ingredients

Original recipe makes 12 servings

6 hard-boiled eggs, peeled and halved
1 small avocado - peeled, pitted, and diced
3 slices cooked bacon, chopped, divided
2 1/2 tablespoons mayonnaise
2 teaspoons lime juice
1 clove garlic, crushed
1/8 teaspoon cayenne pepper
sea salt to taste
1 jalapeno pepper, sliced(optional)
1 dash hot sauce, or to taste(optional)

Directions

1. Scoop egg yolks into a bowl; add avocado, 2/3 of chopped bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
2. Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a bacon piece, jalapeno slice, and dash hot sauce.

 

Notes: I used a pickled jalapeno slice and removed 1 whole egg yolk to make room for the avocado. I used half of a Haas avocado.

 

 

Source: http://allrecipes.com/recipe/avocado-deviled-eggs/

Paula Deen's Corn Salad

I had this corn salad at a bday party we went to recently and it was so delicious!  I made it for the next gathering at my house and everyone loved it so it is definately a keeper!  And I am not a fan of mayo but you would never even know that is what's in this!

Ingredients:

2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, chopped
1 (10 1/2 ounce) bag coarsely crushed
Fritos chili cheese corn chips
(I could not find these so I mixed 1/2 regular and 1/2 barbeque corn chips)

Directions:
Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Source: http://www.food.com/recipe/paula-deens-corn-salad-230035?oc=linkback

Cucumber Salad

This is the yummiest cucumber salad I have ever had and ALWAYS a crowd pleaser!

Ingredients: (This is for a large batch, if you don't want it so big, just cut it in half)
6 large cucumbers, sliced thin
1 medium tomato diced
1 medium sweet yellow onion diced
1 Tbsp salt

Dressing:
1/2 cup cider vinegar
4 Tbsp canola oil
2 Tbsp honey
1 tsp celery salt
1 tsp dried basil
1 tsp ground mustard
1 tsp garlic powder
1/2-1 tsp salt (to taste)
1/2 tsp dried oregano
Couple dashes of cayenne pepper

Put sliced cucumbers in a strainer and toss with 1 Tbsp salt. Let stand for 30+ minutes. (This draws all the water out of the cucumbers, so either put it on a plate to catch the water or in the sink. I like it on a plate in the fridge so the cucumbers stay cold)
In a large bowl, combine diced tomatoes and onions.

In a small bowl whisk together all the dressing ingredients. When you are ready to serve, rinse the cucumbers to get all the salt off and drain. Add to tomatoes and onions. Toss with dressing.

Yum!!

Source: http://kelsies-kitchen.blogspot.com/2009/07/cucumber-salad.html?m=1

Honey Lemon Garlic Chicken

 This was a really delicious recipe!  Everyone in my house ate it up which is always a bonus!

Ingredients

• 2 lemon
• 1/4 cup olive oil
• 8-10 cloves garlic
• 8 tablespoons honey
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground mustard
• 1/2 cup fresh parsley, chopped (optional)
• 3.5-4 pounds boneless, skinless chicken

 

*Be sure to reserve some of the sauce on the side before pouring over raw chicken.  The chicken is even better with a little extra marinade drizzled over it when served.

Instructions

1. Squeeze lemons to release 2/3 cup of fresh lemon juice.
2. Mince or crush garlic in garlic press.
3. Whisk lemon juice, olive oil, honey, minced garlic, parsley, seasoned salt, & pepper together in bowl, then divide into two 1 gallon freezer bags. (If freezing, be sure to label bags ahead of time.)
4. Marinate chicken in bag for at least 30 minutes or longer, or press out air from bag and freeze.
5. Thaw if frozen. Grill 6-8 minutes per side, basting with additional marinade, if desired.

Preparation time: 5 minutes + marinating time
Cooking time: 6-8 minute(s)

Number of servings (yield): 8

Source (Adapted): http://www.livingwellspendingless.com/2014/03/26/honey-lemon-garlic-chicken/

Pork Tenderloin with Chimichurri

This chimichurri sauce is AMAZING!!!

 

Ingredients

• Chimichurri:
• 6 garlic cloves, peeled and minced
• 2 jalapenos, seeded and minced (OPTIONAL)
• 1/4 cup red wine vinegar
• About 1/2 cup finely chopped fresh flat-leaf parsley
• About 1/2 cup finely chopped fresh cilantro leaves
• 3 limes, juiced
• 1 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon whole black peppercorns

Directions

Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, cilantro, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Reserve 1/2 cup of the chimichurri to serve and marinate the pork in the rest. Put the pork and marinade in a sealable plastic bag and set aside in the refrigerator for 30 minutes.
Preheat an outdoor charcoal grill or oven broiler to high.
Remove the pork from the marinade, wiping off any excess. Season both sides with a generous amount of salt and pepper. Drizzle with olive oil and place on the grill. Grill the pork on the hottest part of the barbecue for 4 minutes per side, until well charred. Allow the tenderloin to rest for about 5 minutes prior to slicing. Spoon some chimichurri over the meat, drizzle with lime juice, garnish with parsley, and serve with the remaining sauce at the table.






Adapted from:
http://www.foodnetwork.com/recipes/tyler-florence/pork-tenderloin-with-chimichurri-recipe.html?soc=sharingpinterest

Lamb Chop Rub

We recently decided to try some new meats and new recipes and lamb was one of them, and this rub did not dissapoint.  In fact, it was one of the most delicious ones we have had in a long time!


*Bit of soy sauce
*garlic
*brown mustard
*olive oil
*rosemary
*thyme
*worcestershire sauce
*salt and pepper to taste

Adjust to bring out whatever notes you prefer, but it shouldn't be really wet, just enough to coat the chops. Leave them in the ziploc with it to marinade awhile...the longer the better then place on a cookie sheet into a hot oven, maybe 400, and cook for about 20-30 minutes. You can flip them...but they are supposed to be quite rare.

Boneypolitan

2 shots berry infused vodka
1 shot orange liqueur
Cranbury juice to taste
Lime Perrier to taste
Squeeze of lime

All over crushed ice if you like.


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Cinnamon Roll Casserole

This is the easiest yummiest breakfast casserole.  It is great on Christmas morning or when company is in town and you have more mouths to feed, but also great any morning and the leftovers can be enjoyed for several days.  My kids LOVE it when I make this and they get it for breakfast all week.

An easy cinnamon roll casserole recipe made from Pillsbury cinnamon rolls

Ingredients

• Baking spray
• 2 cans of Pillsbury refrigerated cinnamon rolls with icing
• 4 eggs
• ½ cup heavy whipping cream
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla
• 1 cup chopped pecans
• ¼ cup maple syrup
• Garnish:
• Icing from cinnamon rolls

Instructions

1. Heat oven to 375 degrees
2. Spray 13×9 glass baking dish with baking spray
3. Separate both cans of cinnamon rolls into 16 rolls; set icing aside.
4. Cut each roll into 4 pieces.
5. Place pieces in baking dish.
6. In a medium bowl, beat eggs.
7. Beat in cream, cinnamon and vanilla until well-blended.
8. Gently pour the egg mixture over cinnamon roll pieces.
9. Sprinkle with pecans.
10. Drizzle with ¼ cup syrup.
11. Bake 20-28 minutes, or until golden brown.
12. Cool 15 minutes.
13. Remove covers from icing and microwave for 15 seconds, or until thin enough to drizzle.
14. Drizzle icing over the top of the casserole.

 

 

Source:http://blueeyedbride.com/2013/12/17/christmas-morning-breakfast-idea/

Susan's Pecan Cookies

These are some of my very favorite cookies my mom used to make.  Recently my Aunt Sally made some and I asked her for the recipe because I am not sure where it is at my parent's house.


Ingredients:

1 cup butter or marg 2 cups flour

1 cup brown sugar packed 1 to 2 cups pecans

1 egg separated

1 ½ Tab Cinnamon chopped

1 ½ Tea spoon vanilla


Directions:

Preheat oven to 325

Melt Butter and combine with sugar, cinnamon, vanilla and egg yolk (add last.) Stir in flour and mix well.

Spread on greased cookie sheet to cover completely. Pour egg white on top and spread completely over dough. Pour excess off. Sprinkle on pecans and gently press into dough.

Bake 25 to 30 min, until light golden. IMMEDIATELY slice into cookie bars (approx 6 dz) and remove from pan to cool. They freeze well or keep will in tightly closed container.

OPTIONS: Sprinkle sesame seeds between pecans to completely cover. Or, Chop 2 pralines and sprinkle along with pecans. This needs to also be pressed into dough.

Diana's Zucchini Bread

Years ago my friend Diana brought us all some zucchini bread to dinner one night when us girls met.  It was so incredibly delicious so I asked for the recipe and tucked it away for years.  I need to make this soon!  I bet my kids would love it and the added bonus would be some veggies in their bread!

Zucchini Bread

Ingredients:

 4 c coarsely chopped zucchini
3 c all-purpose flour
2 1/2 c sugar
1 1/4 c vegetable oil
4 eggs, beaten
1 Tbsp + 1 tsp vanilla
1 Tbsp cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 c chopped nuts (optional)

Directions:
 Heat oven to 350.  Generously grease bottoms only of 2 loaf pans.  Blend all ingredients in mixer on low speed for 1 minutes, scraping bowl constantly.  Beat on medium speed for 1 minute.  Pour into pans.  Bake for 50 minutes to an hour.  Pick should come out clean.  Cool for 10 minutes and remove from pans.  Cool completely before cutting.  Stores well in refrigerator for about a week.  Freezes well, too.

Aunt Sally's Super Delicious Seasoned Crackers

My Aunt Sally made these for everyone for Christmas this year and they are to die for!  I have eaten then plenty by themselves as well as put them out with cheese for guests.  These are so so yummy and very addictive!

Ingredients

• 3 sleeves of Saltines
• 1 c. of oil
• 1 envelope of ranch dressing mix
• 1 Tbsp. garlic powder
• 2 Tbsp. red pepper flakes
• 1-gallon ziploc bag

Instructions

• Put the sleeves of crackers in the Ziploc bag.
• Mix oil, pepper and garlic power in container that can pour (I use my pyrex measuring cup)
• Pour mix over crackers and swish around a bit. Lay flat for 20 minutes.
• Flip bag for another 20 minutes.
• Maybe flip again twice, in 15-minutes intervals, or just give up trying to coat crackers evenly and dump entire bag out into your mouth.

I use the new round crackers, one whole box. A large ziplock bag works best...I think mine are 2 gal. It allows you lots of room to mix the crackers around. I flip my bag more than twice, but you can decide what works best for you. I don't always put 2 Tbs. of red peppers, then sometimes I put a little more. Keep them in air tight container, they will last for weeks, if you don't eat them first. :)

Lemon Butter Shrimp with pasta and veggies

This is by far a very favorite meal in our house.  Both of my kids shovel it in and usually ask for more.

Ingredients: 

* 1 package of cooked, pealed and deveined frozen shrimp
* 1 package of favorite veggie mix (I usually get one with squash, zucchini, green beans and carrots but have tried many variations)
* linguine noodles
* chopped garlic
* butter
* lemon juice
* dill, basil and oregano (dried)
* greek seasoning or salt and pepper

Directions:

* Preheat a skillet that has a top to a low temperature.
* In a measuring cup add a 4-5 TBS of butter.  Add lemon juice to taste (I like a lot), dill, basil, oregano.  Put in microwave and heat until melted.  Usually around a minute for me.  Set aside until you are ready for it.
* Cook about 10-12 oz of noodles.
* In skillet add garlic then frozen shrimp and frozen veggies.  Cover it and let them steam while the pasta cooks.  When you are about ready to add the pasta and lemon butter, and the shrimp/veggies seem defrosted and warmed, I pour off the excess water.   
 * Add in your pasta.  Mix well then pour the lemon butter mixture over it and season with greek seasoning.  Mix well again.  Turn to the lowest setting, cover and let the butter sort of cook onto the pasta.  Keep an eye on it and mix occasionally.

When I serve it, I often add more lemon juice to my serving.  It really just depends on how lemony your like it and I like a lot! 

I have also often adapted this into a side dish by removing the shrimp and veggies and just doing the pasta. 

Black Bean and Avacado Dip

Ingredients
* 1 (15 oz) can of black beans, rinsed and drained
* 1 (14 oz) can of corn, drained
* 1 (14 oz) can of diced tomatoes
* 1/2 cup chopped red onion
* the juice of one lime
* 1/3 cup Extra Virgin Olive Oil
* 1/3 cup red wine vinegar
* Pinch of Salt and Pepper
* 1/4 cup chopped cilantro (optional)
* 1 avocado, diced (add that when you're ready to eat it)

Directions
In a large bowl, mix all of the ingredients in order listed (except only add in avocado when you're ready to eat it).  Cover and chill until you're ready to eat.

 

 

 

Source: http://www.mixandmatchmama.blogspot.com/2013/05/lunch-black-bean-dip-or-filling.html

Easy Cajun Jumbalaya

Ingredients

Original recipe makes 6 Servings                    

 

Makes servings USMetricAdjust Recipe (Help)

* 2 teaspoons olive oil

* 8 ounces kielbasa or other precooked sausage, diced (you can also substitute or add shrimp)

* 1 bell pepper, diced

* 1/2 cup diced celery

* 1 can diced tomatoes with onion and garlic

* 2 tablespoons chopped garlic

* 1/4 teaspoon cayenne pepper

* salt and ground black pepper to taste

* 4 cups of instant cooked rice (2 bags usually)

* 1 can chicken broth

* 2 teaspoons Worcestershire sauce

* 1 teaspoon hot pepper sauce

Directions

 

Heat oil in a large pot over medium high heat. Saute sausage/shrimp until lightly browned, about 5 minutes. Stir in bell pepper, celery and garlic. Season with cayenne, salt and pepper. Cook 5 minutes, or until celery and bell pepper are tender. Add cooked rice, then stir in chicken stock and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

 

 

Adapted from here: http://allrecipes.com/recipe/easy-cajun-jambalaya/detail.aspx

Easy Pumpkin Spice Muffins

This is one of the easiest, fastest, and YUMMIEST fall recipes!  My family really loves these and I love that I can have all the ingredients on hand in the pantry to make them anytime.  Start to finish these are ready in 20 minutes!




Ingredients:
*1 box of spice cake mix
*1 15 oz can of pure pumpkin
*1TBSP of pumpkin pie seasoning




Directions:
*Preheat oven to 350. 
*Mix together the powder from the spice cake mix (no oil or eggs, etc!), a small 15 oz. can of pumpkin and the pumpkin pie seasoning.
*Add to pre-greased muffin pan (I like the minis)
*Bake at 350° for 12-15 minutes (until toothpick comes out clean) 


Amazingly yummy pumpkin spice muffins!!

Chuy's Jalapeno Ranch-Take 2

Edit: I think I finally a recipe that I have settled on as my favorite.  I just can't get the non-mayo based recipes to taste as good but have discovered that the missing ingredient in so many of these is the tomatillo/salsa verde.  A lot of people used diced chili's but that just isn't it!  See this recipe for my current favorite:  http://boneyjeankitchen.blogspot.com/2014/10/chuys-creamy-jalapeno-dip.html


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I am still on a quest to find a perfect Chuy's Jalapeno Ranch Recipe.  This one was pretty good, but had a little too much lime juice in the original recipe.  I like the sour cream base better than Mayo.


Ingredients:
16 ounces Light Sour Cream
1 package (1 Oz.) Ranch Dip Mix
2 whole large jalapenos, roughly chopped
2 cloves garlic, minced
1/3 cup fresh cilantro
2-4 Tbsp lime juice
2-4 TBSP buttermilk (I probably go closer to 1/4 cup)



 Combine roughly chopped jalapenos, cilantro and garlic in the food processor. Pulse until finely chopped. Add lime juice, sour cream and ranch mix. Pulse until thoroughly combined. Add milk, a tablespoon at a time, until you reach the desired thickness. Pour into serving bowl and enjoy!




Adapted Source: http://www.plainchicken.com/2010/09/chuys-jalapeno-dip.html

Low-Fat Oven Fried Meat

This is a very regular meal at our house which is happily eaten be each member if our family, even the overly picky ones! I make this with chicken, center cut pork chops or a good white fish (tilapia, swai, flounder etc).

Ingredients:
*water
*greek seasoning or other seasoning of your choice.
*Italian seasoned bread crumbs
*corn meal
*meat
*cooking spray

Directions:

Preheat oven to 400. In a wide shallow bowl mix 2 parts bread crumbs with one part cornmeal. Season with Greek seasoning or any other seasoning of your liking and mix well.

Line a cookie sheet with foil and spray with cooking spray. Rinse each piece of meat in cold water then dredge through bread/cornmeal mixture, flipping and covering until thoroughly coated. Place on cookie sheet. Repeat with each piece of meat until finished. Spray the tops well with cooking spray to help it crisped while baking.

Place in oven.

Here are my average cook times at 400 which might need to be adjusted as needed.

Chicken for 30 minutes.
Pork Chops for 25 minutes.
White fish for 15-20 minutes.

Enjoy!

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Cedar Plank Fish

Cedar Plank salmon has long been one of my very favorite meals.  We recently decided to try a few different versions of cedar plank fish at our house.  I will update this as we find ones we like!

Be sure to soak your cedar planks for at least an hour before you grill it.  When you remove them from the water (or wine or whatever else you soaked them in) be sure to dry them off really well.

Cedar Plank Salmon with Brown Sugar

Ingredients:
*Salmon-or any other fish this sounds good with
*Brown Sugar
*Dijon Mustard
*garlic
*Salt
*Pepper

Directions:
Place fish on the planks skin side down.  Lightly sprinkle with salt and pepper.  Add a dollop of dijon mustard and brown sugar and rub into the side facing up. 

For cooking time, I often look to see how long and at what temp the fish should normally be baked in the oven and improvise based on that depending on what type of fish it is.


Cedar Plank Fish with Pesto

Ingredients:
*White fish filets, salmon, or whatever other fish you think would be good with pesto.
*Knorr Pesto mix
*garlic
*2 TBS olive oil
*garlic (optional)
*Lemon Juice

(You could also make your own pesto sauce or buy it premade.  I chose this route so that I could control the amount of oil and calories and I didn't have time to make it from scratch)

Directions:

In a small bowl, mix together pesto mix, 2 TBS olive oil, 2 TBS lemon juice (or more to your liking), and 1 TSP garlic if you like.    

Place fish on the planks skin side down.  Spread evenly over the top side of the fish.

For cooking time, I often look to see how long and at what temp the fish should normally be baked in the oven and improvise based on that depending on what type of fish it is. 

Diddo's Margaritas

These are the margaritas my dad likes to make and most definitely my favorite, however my dad's version was QUITE strong so I have adapted his recipe to make them a little crowd friendlier!  I like to save calories anywhere that I can so I usually use monk fruit or another equivalent replacement in place of the sugar.  

I usually double the batch for a small group and its plenty.  These are strong so I serve over ice.

1 cup tequila

1 cup water
1/2 cup orange liqueur (higher quality is much better like Contreu or Patron)
1/2 cup or simple syrup (bring 1/4 cup sugar & 1/4 cup water to a boil while stirring constantly) 
1/3 cup fresh squeezed lime juice

Mix all ingredients together.  Chill well and serve over ice if you like! Most importantly, ENJOY!

Black-Eyed Pea Salad

This is a really delicious salad that is not like most.  I LOVE this rendition of black eyed peas and can't get enough of it!

Ingredients: 1 pkg. (12 oz) frozen black-eyed peas
6 large garlic cloves
1 large red bell pepper, finely chopped
1/2 large green bell pepper, finely chopped (or use the whole pepper if you prefer)
1/2 cup sliced green onion
1/2 cup chopped cilantro (or more)

Dressing Ingredients:
3 T fresh-squeezed lime juice (I used more to my liking)
3 T olive oil
1 tsp. Spike Seasoning (or use another multi-purpose seasoning blend)
1 tsp. ground cumin
1/4 tsp. Ancho chile powder (or regular chile powder if you don't have Ancho)
1/4 tsp black pepper
salt to taste

Instructions:

Bring a couple cups of lightly salted water to a boil, add about 6 large garlic cloves and the frozen black-eyed peas, and simmer until the peas are tender, about 20-30 minutes.  Drain the peas into a colander placed in the sink and let them drain well.

While the peas cook, chop the red bell pepper, green bell pepper, and cilantro, and thinly slice the green onions.  Stir together the lime juice, Spike Seasoning, ground cumin, chile powder, and a little salt and pepper, and then whisk in the olive oil to make the dressing.

When the peas are well-drained (blot dry with paper towels if you're in a hurry) put them in a bowl and add about 2/3 of the dressing, stirring until all the black-eyed peas are coated with dressing.  Add the other ingredients and mix gently to combine, then add more dressing as desired.  (If you like your salads on the dry side, you may not need all the dressing.)  Let salad chill in the fridge about 30 minutes before serving (if you can wait that long!)

This salad will keep in the fridge for several days, so I would recommend doubling the recipe and taking it to work for an easy lunch.

This is also good with a good vinaigrette added to it.  We have used Champagne vinaigrette when eating it.

 

Source:

http://www.kalynskitchen.com/2012/10/black-eyed-pea-salad-peppers.html

Parmesan Chicken Salad

This is a really yummy not your ordinary chicken salad recipe.  I made it one year for Devin's birthday party and it was a hit among everyone!

 

Ingredients:

1 Bag Sam's Club Mesquite Grilled Chicken (pre-cooked)

Mayo

Olive Oil

Lemon Juice

Pre minced jarred garlic

1 bunch parsley

Lots of grated Parmesan

 

Directions:

Defrost the chicken and chop it into very small cubes. Put into a large mixing bowl and add the garlic (I usually use about a tablespoon - we really like garlic, but you can add less!). Add mayo, olive oil and lemon juice as follows:

1 cup of mayo + 1 T olive oil + 1 t lemon juice.

I usually use between 1.5 - 2 cups of may for the entire bag of chicken and adjust the OO and lemon juice as needed.

Once mixed to desired consistency chop one whole bunch of parsley and add. Add as much cheese as desired - I usually use about 1.5 cups.

Serve on croissants.

* NOTE: If you don't have access to Sam's Club brand mesquite chicken, I would marinade 5-6 chicken breasts in mesquite marinade for 5-6 hours, then grill it and use that!

 

Source:

http://www.jennablogs.com/2011/03/parmesan-chicken-salad.html

Chicken and Dumplings-Super Easy Version (My Favorite)

 This is by far my favorite chicken and dumplings recipe and the easiest. 

Ingredients

1 pound/bag of precooked diced chicken breast

1 TBS chopped garlic

Large Container of chicken broth (Approx 4-6 cups) or water

1 can of cream of chicken soup

Greek Seasoning

1 bag spinach

1 carton fresh mushrooms

lemon juice (Optional)

1 can of refrigerated biscuits (I use Grands Original) -You can use 2 cans if you want LOTS of dumplings like we do! 

 

Directions:

*I really like to flour my biscuits, roll them out, cut down the middle once long ways then cut them into thin strips.  Or you can pull off chunks of each biscuit and use that instead depending on what kind of dumpling you prefer.  (Rolling them reminds me of how my Gussie and then my parent's used to make homemade dumplings as a child.  I prefer thinner dumplings than the thicker ones.)

*Put garlic, broth and cream of chicken in large stock pot and bring to a boil. 

*  Once you feel your chicken and mushrooms are cooked, add in your biscuits.  You can pull them apart by hand and just drop them in.  Depending on your pot, you might want to reduce your heat just a tad.  I keep a big spoon that I use to stir pretty constantly as I drop them in so that they don't stick together.  Cook biscuits through.  Probably about 10-15 minutes.

*Add more broth/water if it is getting too thick

*Bring back to a boil then add mushrooms and chicken and boil until heated through stirring often.  (You can also use raw diced chicken but need to make sure to boil it long enough to cook it.  I would add it before the dough if it were raw.) 

 *Add your Greek Seasoning and a generous amount of lemon juice.

*Just before you are ready to serve, turn the heat down and add a bag of spinach.  Cover and let the spinach wilt.  Stir it in until it is cooked.

*Serve.

 

That's it.  The easiest chicken and dumplings ever and so so good!

 

 

*I usually use a large carton of broth and end up adding more broth at the end because it is a little too thick for my taste.

 

You can also substitute a bag of wide egg noodle dumplings for a simple no fuss dumpling, but it isn't quite as tasty!

 

*This could easily be done in the crockpot with some chicken breasts, mushrooms and the soups cooked all day on low.  Shred your chicken, add your dumpings and the rest of the ingredients when you get home and heat until ready.

 

Source (Adapted):

http://mixandmatchmama.blogspot.com/2012/09/dinner-tonight-chicken-and-dumplings.html

Skinny Sour Cream Enchiladas

Ingredients

• 16 oz. fat free sour cream

• 1 can fat free cream of chicken soup

• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)

• 2 1/2 cups cooked shredded chicken breast

• 1 can Mexican Rotel -(I used diced tomatoes with garlic & onion since my family thinks rotel is too hot)

• 1 cup chopped onions (optional)-(I leave this out if I use the diced tomatoes with onion) 

• 8 low carb tortillas

• 1 cup shredded pepper jack and colby cheese blend (I use Mexican cheese blend)

• 1 can diced green chiles

 

Directions

• In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside. (This is will get to the bubble up/boil stage quickly and make a huge mess if you don't keep stirring.)
• Combine the chicken, tomatoes, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
• Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
• Fill each tortilla with about 2 tbls. of the chicken mixture.
• Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
• Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.
• Pour/Spread the sour cream sauce over enchiladas
• Top with the remaining cheese
• Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

Nutrition Info and Tips

Calories: 275Fat: 8g
Carbohydrates: 30gProtein: 14g