Friday, August 11, 2006

Salsa Chicken Fiesta


Tonight's recipe came from the Betty Crocker website. This recipe is for 2 servings so I doubled it and put it in a 9x9 square baking dish instead of a bread pan. It wasn't half bad considering it only has chicken, salsa, cheese and a bisquick mixture in it. It was really easy to make and only bakes for 20 minutes. Which was good since I didn't figure out what to make for dinner until last minute. So I give this recipe a 3.5

Ingredients

1/3 cup Bisquick Heart Smart™ mix
1 tablespoon water
2 tablespoons fat-free egg product or 1 egg white
1/4 cup plus 2 tablespoons shredded reduced-fat Cheddar cheese (1 1/2 oz)
1 large boneless skinless chicken breast, cut into 1/2-inch pieces
1/2 cup Old El
Paso® Thick 'n Chunky salsa

1 . Heat oven to 400ºF. Spray 8x4-inch loaf pan with cooking spray. In small
bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1/4 cup of the cheese.
2 . In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3 . Bake about 20 minutes. Sprinkle with remaining 2 tablespoons cheese. Bake about 2 minutes longer or until cheese is melted; loosen from sides of pan.

Wednesday, August 09, 2006

Made over Chicken Tetrazzini

I made this one a couple days ago and the leftovers are already gone so it was pretty good. It comes from the Kraft Food and Family magazine, Spring 2006 issue. It wasn't too difficult to make either which I love. It called for red peppers but I was fresh out so I used green....I'm not sure what the difference is other than the color. To me, this dish tasted like tuna noodle casserole but it was chicken. Go figure. If you end up making this one, comment on what you thought about the taste. I give this recipe a 4.

Ingredients
1/2 lb. (8 oz.) spaghetti, uncooked
1 lb. boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup flour
1 can (14 oz.) fat-free reduced-sodium chicken broth
3 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

PREHEAT oven to 350°F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

PLACE Neufchatel cheese, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

DRAIN pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.

Thursday, August 03, 2006

Layered Fiesta Casserole

This recipe has been one of the better ones I've found in the Kraft Food and Family magazines. This one happened to be in the Fall 2005 issue. It's also a good source of vitamin C and calcium and low calorie all in one dish. You can't beat that. Tim of course is chowing down on his second helping as I type this so that's always a good sign. I of course give this recipe a 5!

Ingredients

1 lb. extra lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch) (I used the 10 inch and used flour and only used 8 tortillas)
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided

PREHEAT oven to 375°F. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.

(I also added low fat sour cream on top! YUM!)

Tuesday, August 01, 2006

Chicken Enchiladas

Tonight I'm giving out the best recipe in the world for chicken enchiladas. This recipe actually comes from the kitchen of my mother so no links to this one. I'm sure her mother used it as well so it's been going through the generations. Now I'm not being biased because it's my mom's recipe. These actually are the best chicken enchiladas you'll ever have! So of course I give this recipe a 5!

Ingredients

2 cans of cream of chicken soup
2 cups of diced chicken or turkey
1/2 cup sour cream
1/2 cup diced green chiles (4oz can) not drained
1/2 tsp salt
2 cups grated cheese
1/2 cup chopped onions
tortillas (about 10 if you squeeze them in)

Directions:

1. Preheat oven to 350 F. Combine soup, chicken, sour cream, chiles, and salt. (my variation: leave the chicken separate)

2. Combine cheese and onion.

3. Use a 9x13 baking dish to put enchiladas in. Put cheese mixture in the center of tortillas and roll them up. (my variation: also add chicken to center of tortillas). Line up the tortillas in the dish this is where, if you squeeze them in, you can fit 10 in the dish.

4. Pour soup mixture over the top of the rolled up tortillas. (my variation: if there is any chicken left over I then add it to the soup mixture)

(my variation: top with shredded cheese)

5. Cover dish with foil and bake for 25 minutes.