Ingredients:
1 lb. ground beef
1 envelope taco seasoning
1/2 pkg. (8oz.) cream cheese
12 uncooked jumbo pasta shells
2 T. butter or margarine
1 c. salsa
1 c. taco sauce
1 c. (4 oz.) shredded cheddar cheese
1 c. shredded monterey jack or mozzerella cheese
1 1/2 c. tortilla chips
1 c. (8oz.) sour cream
3 green onions, chopped
Directions:
In a skillet, cook beef until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cover; simmer 5-10 minutes or until melted. Transfer to a bowl. Chill 1 hour. Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 T. meat mixture. Spoon salsa into a greased 9-inch square cooking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.
Friday, December 30, 2011
Apple Sauce Pork Chops
I love how juicy and saucy this recipe for pork chops is!
Ingredients:
2 cups Apple Sauce
1/3 cup brown sugar
2 Tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon cinnamon
1-2 granny smith apples peeled and thinly sliced
6 boneless pork chops
2 Tablespoons butter
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 or equivalent baking dish.
2. In a bowl, mix together the first 5 ingredients. Stir in apples. Set aside.
3. Melt butter in a frying pan, and brown both sides of pork chops in the butter.
4. pour apple sauce mixture into baking dish, and place pork chops on top. Spoon a small amount of the mixture over top of the pork chops.
5. Bake at 350 degrees for 30-40 minutes (depending on thickness of the pork chops) until pork chops are done.
Ingredients:
2 cups Apple Sauce
1/3 cup brown sugar
2 Tablespoons soy sauce
1 garlic clove, minced
1/4 teaspoon cinnamon
1-2 granny smith apples peeled and thinly sliced
6 boneless pork chops
2 Tablespoons butter
Directions:
1. Preheat oven to 350 degrees and grease a 9x13 or equivalent baking dish.
2. In a bowl, mix together the first 5 ingredients. Stir in apples. Set aside.
3. Melt butter in a frying pan, and brown both sides of pork chops in the butter.
4. pour apple sauce mixture into baking dish, and place pork chops on top. Spoon a small amount of the mixture over top of the pork chops.
5. Bake at 350 degrees for 30-40 minutes (depending on thickness of the pork chops) until pork chops are done.
Lemon Chicken w/ Thyme
Ingredients:
3 T. Flour
1/2 t. salt
1/4 t. pepper
4 skinless chicken breast halves
2 T. olive oil
1 medium onion
1 T. Margarine
1 c. chicken broth
1 T. lemon juice
1/2 t. thyme
2 T. chopped parsley (optional)
Directions:
1. In a plastic bag, combine flour, salt, and pepper, and shake to mix. Add chicken and shake to coat. Remove chicken and reserve excess seasoned flour.
2. In a large skillet warm 1 T. oil over medium heat. Add chicken and brown on one side, about 5 min. Add remaining 1 T oil and brown on remaining side - 5 min. Transfer chicken to plate and set aside.
3. Coarsely chop onion. Add margerine to skillet and cook onion in it.
4. Stir in reserved seasoned flour and cook stirring for 1 minute.
5. Add broth, lemon juice, and thyme, and bring to a boil stirring constantly. Return chicken to skillet, reduce heat to medium-low and cover the skillet. Cook until chicken is tender, about 5 minutes. (Serve and sprinkle with parsley)
3 T. Flour
1/2 t. salt
1/4 t. pepper
4 skinless chicken breast halves
2 T. olive oil
1 medium onion
1 T. Margarine
1 c. chicken broth
1 T. lemon juice
1/2 t. thyme
2 T. chopped parsley (optional)
Directions:
1. In a plastic bag, combine flour, salt, and pepper, and shake to mix. Add chicken and shake to coat. Remove chicken and reserve excess seasoned flour.
2. In a large skillet warm 1 T. oil over medium heat. Add chicken and brown on one side, about 5 min. Add remaining 1 T oil and brown on remaining side - 5 min. Transfer chicken to plate and set aside.
3. Coarsely chop onion. Add margerine to skillet and cook onion in it.
4. Stir in reserved seasoned flour and cook stirring for 1 minute.
5. Add broth, lemon juice, and thyme, and bring to a boil stirring constantly. Return chicken to skillet, reduce heat to medium-low and cover the skillet. Cook until chicken is tender, about 5 minutes. (Serve and sprinkle with parsley)
Tuesday, September 6, 2011
Vegetable Casserole
Ingredients:
1 can Green Beans
1 can corn
1 can cream of celery soup
2 tsp. dry minced onion
1 c. chopped celery
1 c. shredded cheddar cheese
1 c. sour cream
1 sleeve Ritz crackers, crumbled
1/4 c. butter, melted
Preparation:
Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl. Spread into a 9x13 casserole dish. In a small bowl, stir melted butter into cracker crumbs, then sprinkle this over the top of the vegetables. Bake for 30 min. or until bubbly.
1 can Green Beans
1 can corn
1 can cream of celery soup
2 tsp. dry minced onion
1 c. chopped celery
1 c. shredded cheddar cheese
1 c. sour cream
1 sleeve Ritz crackers, crumbled
1/4 c. butter, melted
Preparation:
Preheat oven to 350 degrees. Combine first 7 ingredients in a large bowl. Spread into a 9x13 casserole dish. In a small bowl, stir melted butter into cracker crumbs, then sprinkle this over the top of the vegetables. Bake for 30 min. or until bubbly.
Chocolate Peanut Butter Mousse Cake
Before my husband and I got married, this cake was the primary recipe that my husband's family informed me I would need to learn, for it is near and dear to my husband's heart. In fact, it was the groom's cake at our wedding and even got a full page spread in our wedding book.
Note: This cake takes some time to make. Don't wait until the last minute!
Ingredients:
1 box of devil's food cake (without pudding)
2 1/2 c. whipping cream, divided
1 (10 oz.) package of peanut butter chips **adjustment without pb chips below
2 tsp. vanilla
1 T. butter
2/3 c. Nestle's semisweet chocolate chips
roasted peanuts (optional)
Reeses cups to garnish (optional)
Preparation:
Prepare cake according to directions and pour into 2 8-inch round pans. Bake and then cool for 10 min. in the pans. Then remove them from the pans completely. * In Cusco, add extra flour and only bake for 20 minutes.
Combine 2/3 c. of whipping cream and peanut butter chips in a sauce pan, cook over low heat, and stir until mixture is smooth. Remove from heat and stir in vanilla. Cool for 25 min. Then beat 1 1/3 c. of whipping cream at high speed until soft peaks form. Stir 1/3 of the whipped cream into the peanut butter mixture. Fold into the remaining whipped cream. Chill in the refrigerator for 30 minutes (not longer, or it will be difficult to spread on the cake). This will firm it up a bit so that it will stay where you put it between the cake layers. Spread this mixture between the cake layers (it's a rather large layer). Cover and chill.
Bring the remaining 1/2 cup whipping cream and 1 T. of butter to boil in a small sauce pan. Add the chocolate chips. Remove from heat and let stand for 5 min. Then stir the mixture until it is smooth. Pour the glaze over the cake. You can serve it warm or you can put in in the refrigerator and serve it when it gets cold.
**When Peanut Butter chips are not available, mix 1 cup of peanut butter with 2/3 cups of whipping cream in a bowl. Add vanilla. After beating 1 1/3 c. of whipping cream, fold into the peanut butter mixture, then chill in the refrigerator for 30 minutes or until the mixture stiffens.
Note: This cake takes some time to make. Don't wait until the last minute!
Ingredients:
1 box of devil's food cake (without pudding)
2 1/2 c. whipping cream, divided
1 (10 oz.) package of peanut butter chips **adjustment without pb chips below
2 tsp. vanilla
1 T. butter
2/3 c. Nestle's semisweet chocolate chips
roasted peanuts (optional)
Reeses cups to garnish (optional)
Preparation:
Prepare cake according to directions and pour into 2 8-inch round pans. Bake and then cool for 10 min. in the pans. Then remove them from the pans completely. * In Cusco, add extra flour and only bake for 20 minutes.
Combine 2/3 c. of whipping cream and peanut butter chips in a sauce pan, cook over low heat, and stir until mixture is smooth. Remove from heat and stir in vanilla. Cool for 25 min. Then beat 1 1/3 c. of whipping cream at high speed until soft peaks form. Stir 1/3 of the whipped cream into the peanut butter mixture. Fold into the remaining whipped cream. Chill in the refrigerator for 30 minutes (not longer, or it will be difficult to spread on the cake). This will firm it up a bit so that it will stay where you put it between the cake layers. Spread this mixture between the cake layers (it's a rather large layer). Cover and chill.
Bring the remaining 1/2 cup whipping cream and 1 T. of butter to boil in a small sauce pan. Add the chocolate chips. Remove from heat and let stand for 5 min. Then stir the mixture until it is smooth. Pour the glaze over the cake. You can serve it warm or you can put in in the refrigerator and serve it when it gets cold.
**When Peanut Butter chips are not available, mix 1 cup of peanut butter with 2/3 cups of whipping cream in a bowl. Add vanilla. After beating 1 1/3 c. of whipping cream, fold into the peanut butter mixture, then chill in the refrigerator for 30 minutes or until the mixture stiffens.
Chocolate Chip Pumpkin Muffins
The first time I made these, after my friend, Regina gave me her recipe, I told my husband what they were, and he promptly made a face and said, "Chocolate and pumpkin??" Several batches later he informed me that they may be his favorite thing that I make. They are THAT GOOD. I will warn you though, one is never enough.
Ingredients:
1 1/2 c. flour
*extra flour for high altitude baking!
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
2 eggs
1 c. pumpkin (note: I usually buy a large can and freeze the left overs until next time)
1/2 c. butter, melted
1 c. chocolate chips
Preparation:
Mix the dry ingredients and set aside. In a large bowl, beat eggs, and then stir in the pumpkin and melted butter. Mix well. Add chocolate chips and then slowly add dry ingredients as you stir. Bake in a muffin pan at 350 degrees for 20 - 25 minutes.
Ingredients:
1 1/2 c. flour
*extra flour for high altitude baking!
1 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. allspice
2 eggs
1 c. pumpkin (note: I usually buy a large can and freeze the left overs until next time)
1/2 c. butter, melted
1 c. chocolate chips
Preparation:
Mix the dry ingredients and set aside. In a large bowl, beat eggs, and then stir in the pumpkin and melted butter. Mix well. Add chocolate chips and then slowly add dry ingredients as you stir. Bake in a muffin pan at 350 degrees for 20 - 25 minutes.
Chicken Noodle Soup
This is a WONDERFUL chicken noodle soup recipe that I got from my friend, Jen. It's an old family recipe of hers, and so the measurements and amounts here were just her best guess, and about what I've arrived at, though you may choose to alter them some for your family.
Ingredients:
1 chicken breast cut in half horizontally
2 stalks celery, sliced
2 carrots, sliced
1 onion, diced
1/2 tsp. salt, divided
1 tsp. parsley, divided
1 can diced tomatoes
5 c. chicken stalk
5 oz. any kind of pasta
Preparation:
Place chicken, celery, carrots, and onion in a large pot over medium and season with salt and parsley. Saute until chicken is cooked through. Remove chicken from the pot and set aside. Add can of tomatoes and chicken stalk, and bring to a boil, then reduce heat to simmer. Use immersion blender to partially blend the vegetables in the soup, until soup reaches your desired thickness. Chop or shred chicken and then return it to the soup, and add pasta. Cover and simmer 7-10 minutes until pasta is done. Serve immediately!
Tip: If you do not have an immersion blender, remove some of the vegetables to blend in a food processor after sauteing them (before adding chicken stalk).
Serves 4
Ingredients:
1 chicken breast cut in half horizontally
2 stalks celery, sliced
2 carrots, sliced
1 onion, diced
1/2 tsp. salt, divided
1 tsp. parsley, divided
1 can diced tomatoes
5 c. chicken stalk
5 oz. any kind of pasta
Preparation:
Place chicken, celery, carrots, and onion in a large pot over medium and season with salt and parsley. Saute until chicken is cooked through. Remove chicken from the pot and set aside. Add can of tomatoes and chicken stalk, and bring to a boil, then reduce heat to simmer. Use immersion blender to partially blend the vegetables in the soup, until soup reaches your desired thickness. Chop or shred chicken and then return it to the soup, and add pasta. Cover and simmer 7-10 minutes until pasta is done. Serve immediately!
Tip: If you do not have an immersion blender, remove some of the vegetables to blend in a food processor after sauteing them (before adding chicken stalk).
Serves 4
Monday, September 5, 2011
Cashew Nut Chicken Stir Fry
Ingredients:
2 c. rice
1/4 cup cooking oil, divided
1 lb boneless chicken breast, cut into bite size pieces
1 egg, beaten
1 cup cornstarch
1 sweet onion, sliced
1 red bell pepper, cut into strips
1 1/2 cups broccoli, cut into bite sized pieces
1/4 c. soy sauce
salt to taste
pepper to taste
1/2 cup cashew nuts
Preparation:
Prepare rice according to package directions. Meanwhile, heat 2 T. cooking oil in a frying pan or wok over medium low heat. Dip chicken pieces in beaten egg, and then coat with cornstarch before placing in the frying pan. Add oil as needed, and stir fry chicken until cooked through, then set it aside. In the same pan, add 2 T. cooking oil and stir fry the red bell pepper, broccoli, and onion over low heat for a few minutes and then add soy sauce. Stir fry for a few minutes, then add chicken and continue to stir fry for a couple more minutes while mixing with vegetables. Add salt and pepper to taste, and then remove from heat. Top with cashew nuts and serve over rice.
Serves 4 - 6
2 c. rice
1/4 cup cooking oil, divided
1 lb boneless chicken breast, cut into bite size pieces
1 egg, beaten
1 cup cornstarch
1 sweet onion, sliced
1 red bell pepper, cut into strips
1 1/2 cups broccoli, cut into bite sized pieces
1/4 c. soy sauce
salt to taste
pepper to taste
1/2 cup cashew nuts
Preparation:
Prepare rice according to package directions. Meanwhile, heat 2 T. cooking oil in a frying pan or wok over medium low heat. Dip chicken pieces in beaten egg, and then coat with cornstarch before placing in the frying pan. Add oil as needed, and stir fry chicken until cooked through, then set it aside. In the same pan, add 2 T. cooking oil and stir fry the red bell pepper, broccoli, and onion over low heat for a few minutes and then add soy sauce. Stir fry for a few minutes, then add chicken and continue to stir fry for a couple more minutes while mixing with vegetables. Add salt and pepper to taste, and then remove from heat. Top with cashew nuts and serve over rice.
Serves 4 - 6
Amazing Corn Bread
If you're like me and have always avoided cornbread because of it's dry, bland flavor, you will love this recipe!
Ingredients:
1 medium onion, diced fine
2 tsp. vegetable oil
2 boxes of Jiffy corn muffin mix
4 eggs, beaten
3/4 cup butter, melted
1 (12 oz.) package frozen corn, thawed
1 cup small curd cottage cheese
1 pinch sugar
Preparation:
Heat 2 tsp. vegetable oil over low heat, then add diced onion and saute until beginning to soften, but remove before browning. Remove from pan and allow to cool. Preheat oven to 375 degrees. Combine all ingredients with onions and mix well. pour into a greased 9 x 13 inch casserole dish. Bake for 35-40 minutes or until golden brown. Let cool for 10 minutes before serving.
Ingredients:
1 medium onion, diced fine
2 tsp. vegetable oil
2 boxes of Jiffy corn muffin mix
4 eggs, beaten
3/4 cup butter, melted
1 (12 oz.) package frozen corn, thawed
1 cup small curd cottage cheese
1 pinch sugar
Preparation:
Heat 2 tsp. vegetable oil over low heat, then add diced onion and saute until beginning to soften, but remove before browning. Remove from pan and allow to cool. Preheat oven to 375 degrees. Combine all ingredients with onions and mix well. pour into a greased 9 x 13 inch casserole dish. Bake for 35-40 minutes or until golden brown. Let cool for 10 minutes before serving.
Pinto Bean Stew
This stew is bursting with flavor and is so delicious with some yummy cornbread!
Ingredients:
1 lb. low fat ground beef
1 tsp. Spike seasoning
2 tsp. olive oil
1 onion, chopped
1 T minced garlic
2 tsp. oregano
1 T ground cumin
4 cups chicken stock
2 cans pinto beans, rinsed and drained
2 T tomato paste
1 can petite diced tomatoes
2 T fresh squeezed lime juice
Preparation:
Brown ground beef in a frying pan and season with Spike seasoning. Remove and set aside in a bowl. Heat 2 tsp. olive oil in the same frying pan and saute chopped onion for about 5 minutes, or until it begins to brown, and then add garlic and saute for 2 more minutes. Add oregano and cumin and saute for another minute. Meanwhile, in a large pot heat chicken stock. Add beans, browned beef, onion mixture, tomato paste, and diced tomatoes. Simmer over low heat for 45 minutes. Stir in lime juice, and cook for another minute or two. Enjoy!
Serves 6
Ingredients:
1 lb. low fat ground beef
1 tsp. Spike seasoning
2 tsp. olive oil
1 onion, chopped
1 T minced garlic
2 tsp. oregano
1 T ground cumin
4 cups chicken stock
2 cans pinto beans, rinsed and drained
2 T tomato paste
1 can petite diced tomatoes
2 T fresh squeezed lime juice
Preparation:
Brown ground beef in a frying pan and season with Spike seasoning. Remove and set aside in a bowl. Heat 2 tsp. olive oil in the same frying pan and saute chopped onion for about 5 minutes, or until it begins to brown, and then add garlic and saute for 2 more minutes. Add oregano and cumin and saute for another minute. Meanwhile, in a large pot heat chicken stock. Add beans, browned beef, onion mixture, tomato paste, and diced tomatoes. Simmer over low heat for 45 minutes. Stir in lime juice, and cook for another minute or two. Enjoy!
Serves 6
Bacon and Pasta Salad
My husband isn't into pasta salads, but with the Dijon mustard and bacon to give this one a bit of a zip, he loves it, and will eat it as often as I make it!
Ingredients:
8 oz. Sea Shell Pasta
1/2 c. Frozen Peas
4 - 6 slices of bacon
1/4 c. cream cheese, softened
2 T. mayonnaise
1 T. sour cream
1 T. Dijon mustard
1 T. lemon juice
1 1/2 tsp. white vinegar or white wine vinagar
salt to taste
pepper to taste
1 Red Bell Pepper
4 - 8 oz. block of sharp cheddar cheese (depending on how much cheese you like)
Preparation:
Cook the pasta according to package directions. Add frozen peas during the final 3 minutes pasta is boiling. Meanwhile cook the bacon on a griddle until crisp enough to break apart easily, then set aside on a paper towel to dry. Combine the next 8 ingredients to make the dressing. Dice the Red Pepper and cut the cheese into little cubes.
Drain the Pasta and peas into a colander, and then rinse thoroughly with cold water to cool it completely. Combine pasta, bell pepper, cheese, and dressing in a large bowl or casserole dish. Finally, crumble the bacon on top. Serve immediately, or chill and then serve. Refrigerate left overs.
Serves: 4 - 6
Tip: Sometimes I have left overs when I make this (because I cook for 2), and I tend to like less dressing, so I often reserve some of the dressing to add when I'm going to serve the left overs and the noodles have absorbed much of the dressing. This makes it just as good the second time around!
Ingredients:
8 oz. Sea Shell Pasta
1/2 c. Frozen Peas
4 - 6 slices of bacon
1/4 c. cream cheese, softened
2 T. mayonnaise
1 T. sour cream
1 T. Dijon mustard
1 T. lemon juice
1 1/2 tsp. white vinegar or white wine vinagar
salt to taste
pepper to taste
1 Red Bell Pepper
4 - 8 oz. block of sharp cheddar cheese (depending on how much cheese you like)
Preparation:
Cook the pasta according to package directions. Add frozen peas during the final 3 minutes pasta is boiling. Meanwhile cook the bacon on a griddle until crisp enough to break apart easily, then set aside on a paper towel to dry. Combine the next 8 ingredients to make the dressing. Dice the Red Pepper and cut the cheese into little cubes.
Drain the Pasta and peas into a colander, and then rinse thoroughly with cold water to cool it completely. Combine pasta, bell pepper, cheese, and dressing in a large bowl or casserole dish. Finally, crumble the bacon on top. Serve immediately, or chill and then serve. Refrigerate left overs.
Serves: 4 - 6
Tip: Sometimes I have left overs when I make this (because I cook for 2), and I tend to like less dressing, so I often reserve some of the dressing to add when I'm going to serve the left overs and the noodles have absorbed much of the dressing. This makes it just as good the second time around!
Saturday, September 3, 2011
Orange Juice Lo Mein
Ingredients:
1/2 c. orange juice
1/2 c. soy sauce
1/4 c. oil
1/4 c. brown sugar
1/2 tsp. ground ginger
1-2 chicken breasts (or you can use boneless pork)
1 tbsp. cornstarch
1/2 c. water
1 bag frozen stir-fry vegetables thawed
~ 1/2 lb. spaghetti noodles
1/2 c. soy sauce
1/4 c. oil
1/4 c. brown sugar
1/2 tsp. ground ginger
1-2 chicken breasts (or you can use boneless pork)
1 tbsp. cornstarch
1/2 c. water
1 bag frozen stir-fry vegetables thawed
~ 1/2 lb. spaghetti noodles
Preparation:
In a large bowl, blend juice, soy sauce, oil, sugar, and ginger; add chicken. Cover and marinate for 1 hr. Prepare noodles according to package directions. Meanwhile, in medium skillet, add chicken and marinate and simmer until the meat is cooked through. Add vegetables, and bring back to a boil, and then lower to simmer. In a small bowl, combine cornstarch and water. Add to chicken/vegetable mixture. Allow to simmer, stirring constantly, until sauce thickens, about 5 minutes. Toss chicken with noodles.
Serves 4-6
Ham and Pineapple Stir Fry
This is a great one to add your favorite Asian sauce to! I love to spritz it with a little Soy Sauce and My husband adds his Thai Peanut Sauce.
Ingredients:
rice (brown/white/instant - whatever floats your boat)
1 c. cubed (precooked) ham (left over from Christmas, Easter, etc.)
1/2 can of pineapple tidbits (or you can use fresh pineapple)
Raisons
unsalted or lightly salted peanuts
Preparation:
Heat ham cubes on a skillet over medium heat. When it begins to brown, add the pineapple along with some of the pineapple juice. You can add some juice early to help keep the ham from sticking to the pan. Cook until heated through. Add some raisins - however many you like. Heat for another minute, and then remove from heat. Add some peanuts - again, however many you like, and then serve over rice!
Serves 2-3
Ingredients:
rice (brown/white/instant - whatever floats your boat)
1 c. cubed (precooked) ham (left over from Christmas, Easter, etc.)
1/2 can of pineapple tidbits (or you can use fresh pineapple)
Raisons
unsalted or lightly salted peanuts
Preparation:
Heat ham cubes on a skillet over medium heat. When it begins to brown, add the pineapple along with some of the pineapple juice. You can add some juice early to help keep the ham from sticking to the pan. Cook until heated through. Add some raisins - however many you like. Heat for another minute, and then remove from heat. Add some peanuts - again, however many you like, and then serve over rice!
Serves 2-3
Chicken Fajitas
This is one recipe I could (and sometimes do) make every week and never get tired of eating or making it.
Ingredients:
1 boneless skinless chicken breast cubed
1/2 tsp. chili powder or fajita seasoning
1/4 tsp. garlic powder
1 small red bell pepper, seeded cut into small peices
1/3 c. frozen corn
1-2 T. ranch dressing (fat free works fine)
nonstick cooking spray
6-inch Flour Tortillas
Salsa
shredded cheddar cheese
Optional: Sour Cream
Preparation:
Preheat oven to 350 degrees. Sprinkle chili powder and garlic powder on the chicken cubes. Spray nonstick cooking spray in a skillet, and then cook chicken, corn, and bell pepper pieces over medium heat until chicken is cooked through. Add ranch dressing, and continue to cook for another minute while stirring it in. Remove from heat.
Spray nonstick cooking Spray in a casserole dish. Warm tortillas in a microwave to make them soft and then carefully place a small amount of the chicken mixture into a tortilla. Add a small amount of salsa and then cheese, then place the tortilla into the backing dish, folded like a taco. Do this until all of the chicken mixture is used up. Bake the fajitas for 7-10 minutes, or until warmed through and the cheese is melted. Enjoy with sour cream and a side of fruit!
Serves 3-4
Ingredients:
1 boneless skinless chicken breast cubed
1/2 tsp. chili powder or fajita seasoning
1/4 tsp. garlic powder
1 small red bell pepper, seeded cut into small peices
1/3 c. frozen corn
1-2 T. ranch dressing (fat free works fine)
nonstick cooking spray
6-inch Flour Tortillas
Salsa
shredded cheddar cheese
Optional: Sour Cream
Preparation:
Preheat oven to 350 degrees. Sprinkle chili powder and garlic powder on the chicken cubes. Spray nonstick cooking spray in a skillet, and then cook chicken, corn, and bell pepper pieces over medium heat until chicken is cooked through. Add ranch dressing, and continue to cook for another minute while stirring it in. Remove from heat.
Spray nonstick cooking Spray in a casserole dish. Warm tortillas in a microwave to make them soft and then carefully place a small amount of the chicken mixture into a tortilla. Add a small amount of salsa and then cheese, then place the tortilla into the backing dish, folded like a taco. Do this until all of the chicken mixture is used up. Bake the fajitas for 7-10 minutes, or until warmed through and the cheese is melted. Enjoy with sour cream and a side of fruit!
Serves 3-4
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