DDA Chapter 13

[KMH1]

Easy Mexican Lasagna

3 cups chopped cooked chicken breast
1 can black beans, rinsed and drained
2/3 cup canned diced tomatoes and green chilies
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon pepper
1 can fat-free cream of chicken soup
1 can fat-free cream of mushroom soup
1 can enchilada sauce
Vegetable cooking spray
9 (6-inch) corn tortillas
1 cup low-fat shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.
Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring
often, 10 minutes or until thoroughly heated.
Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3
tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of
Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar
cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.
Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.

*Note: I use mild enchilada sauce

 

[KMH1]

Apple Crisp

Preheat oven to 375˚F.
Have ready an unbuttered 2-quart earthenware or glass baking dish, 2 inches deep.

Peel and core 8 medium apples (about 2 ½ pounds)

Cut the apples in half and then into 1-inch chunks. Spread them evenly in the baking dish. Combine:
¾ cup all-purpose flour
¾ cup sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Add:
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

Using a pastry blender or 2 knives, cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs. Or do this with a mixer or in a food processor, taking care not to blend the butter too thoroughly. Scatter the topping evenly over the fruit. Tap the dish on the counter once or twice to settle the crumbs. Bake until the topping is golden brown, the juices are bubbling, and the apples are tender when pierced with a skewer, 50 to 55 minutes.

Serve warm with:
Softly whipped cream or vanilla ice cream

 

[Steffy]

Orange Chicken and Rice

1 cup rice
1 cup fat-free, reduced sodium chicken broth
1 cup orange juice
¼ teaspoon nutmeg
4 cooked chicken boneless, skinless chicken breasts, cut in bite-size pieces
11 oz can mandarin orange segments, drained
¼ cup chopped pecans or walnuts (optional)

Combine rice, broth, juice, and nutmeg in a pot over medium heat. Bring to a boil, cover, reduce heat to simmer and cook for 15 minutes. Add chicken to rice and cook another 5 to 7 minutes or until rice is tender. Remove from heat and stir in oranges. Sprinkle individual servings with nuts for those who like them.

Thanks Amy! I haven't been able to locate my orange chicken recipe in years. This sounds great!!!

 

[PNO4TE]

This has been Chuck since Becky left! I think he wants some attention. What do you think?

 

[KMH1]

Lime Shrimp in Tortillas

¼ cup fresh lemon or lime juice
1 tablespoon olive oil
2 tablespoons defatted chicken broth OR seafood stock, less salt
1 teaspoon garlic powder
1 teaspoon pepper
¼ teaspoon salt
1 teaspoon parsley flakes or cilantro
1 pound fresh peeled and deveined medium shrimp
1 small onion, sliced into rings
½ green bell pepper, sliced
2 teaspoons olive oil
8 warm 6 to 8 inch flour tortillas
Optional toppings: salsa, shredded reduced fat cheese, light sour cream or yogurt

Combine lemon or lime juice, 1 tablespoon olive oil, chicken broth, garlic, pepper, salt, and parsley flakes in zippered plastic bag. Add shrimp and marinate 15 to 30 minutes. In a nonstick skillet, sauté onion and green pepper in 2 teaspoons olive oil for 3 to 5 minutes. Drain and discard marinade from shrimp. Add shrimp to skillet and cook 5 to 8 minutes until done. Serve with tortillas and desired toppings.

Variation: To make this a Shrimp Fajitas Dish add 2 teaspoons chili powder and 1/8 teaspoon ground cumin to the marinade and proceed with recipe as above.

 

[Steffy]

Eagles, Eagles!!!!!!!!!!

What a game!!!!!

tonight is the Phillies but Survivor, Desperate Housewives, Brothers and Sisters is on. No Tivo or DVR what to do what to do

I need two TVs like Mike had last night.

Woo Hoo Eagles.

 

[KMH1]

Hot Taco Dip

2 cups sour cream
2 8 ounce packages softened cream cheese
1 cup shredded four cheese Mexican blend
1 package taco seasoning mix
1 (4.5 ounce) can sliced black olives, drained
1 (14.5 ounce) can diced tomatoes, drained
1 (4 ounce) can diced green chilies, drained
½ cup chopped green pepper (optional)
cooking spray
tortilla chips

Beat sour cream, cream cheese, and cheese blend in medium bowl with an electric mixer until well-combined. Stir in remaining ingredients; pour into baking dish that has been sprayed with cooking spray. Bake in oven preheated to 325 degrees for 50 minutes or until hot and bubbly. Serve with tortilla chips.

Note: For a gourmet touch, place tortilla chips in a single layer on a baking sheet. Spray chips with cooking spray. Sprinkle with black pepper, crushed red pepper, and oregano. Bake at 350 degrees for 5 to 7 minutes.

 

[PNO4TE]

Amy - I am loving all the recipes you are posting!

 

[KMH1]

Fancy Fast Chicken

6 boneless, skinless chicken breasts
6 slices Swiss cheese
¼ pound fresh, sliced mushrooms
1 can condensed cream of chicken soup
½ cup dry white wine
2 cups herb seasoned stuffing mix
½ cup melted butter

Preheat oven to 350 degrees. Place chicken in a lightly greased 9 x 13 pan. Top each piece with a slice of Swiss cheese. Arrange mushrooms over cheese, if desired. In a small bowl, combine soup and wine; pour over chicken. Sprinkle stuffing mix over top and drizzle on melted butter. Bake for 45 to 50 minutes.

 

[Steffy]

Spicy Citrus Chicken Skewers

½ cup honey
¼ cup orange juice
1 envelope Good Seasons Italian Dressing Mix
1 tablespoon hot pepper sauce
1 ¼ pound boneless, skinless chicken breasts, cut lengthwise into 20 strips
20 wooden skewers, soaked in water for at least 30 minutes

Mix honey, juice, salad dressing mix, and hot pepper sauce in large bowl. Reserve ¼ cup of the honey mixture and cover. Refrigerate until ready to use. Add chicken to remaining honey mixture, toss to coat, and cover. Refrigerate at least one hour to marinate. Drain and discard marinade. Thread chicken onto skewers. Place on rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until chicken is cooked through, turning and brushing occasionally with reserved ¼ cup honey mixture.

Also good on the grill!

grilling. Yum

 

[KMH1]

Pantry Pot Roast

1 two pound beef chuck pot roast
1 tablespoon cooking oil
dash of salt and pepper
1 (7 ounce) package mixed dry fruit
1 large onion, cut into thick wedges
½ teaspoon ground allspice
1 (6 ounce) can apple juice

Trim fat from meat. In a dutch oven, brown meat on all sides in hot oil. Sprinkle meat with salt and pepper. Cut up any large pieces of dried fruit. In a four quart crockpot, place fruit and onion. Add browned meat. Sprinkle with allspice; add apple juice. Cover and cook on low for 8 to 10 hours or until meat is tender.

 

[KMH1]

Chocolate Chip Zucchini Bread

6 tablespoons sugar
¼ cup unsweetened cocoa powder
3 tablespoons chilled butter
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup shortening
1 cup sugar
1 large egg
1 egg yolk
1 ½ teaspoon vanilla extract
1 cup grated zucchini, peeled and seeded
½ cup chopped walnuts
1 cup milk chocolate chips

In small bowl, combine 6 tablespoons sugar and the cocoa. Cut in chilled butter until coarse crumbs form. Squeeze between fingers if necessary. Set aside. Combine the flour, baking soda, baking powder, and salt. Set aside. Beat the shortening, 1 cup sugar, and eggs until well-blended. Stir in the vanilla and zucchini. Stir in the flour mixture. Stir in the nuts and chocolate chips. Spread half the mixture into a greased loaf pan. Sprinkle about 2/3 of the chocolate crumb mixture. Spread remaining batter over crumbs. Swirl a knife through, as with a marble cake. Sprinkle with the rest of the chocolate crumb mixture. Bake at 325 degrees for one hour or until a toothpick inserted in the center comes out clean.

 

[Steffy]

Cheesy Chicken and Rice Bake

1 can Campbells Cream of Chicken soup
1 1/3 cup water
¾ cup uncooked regular white rice
½ teaspoon onion powder
¼ teaspoon ground black pepper
4 boneless, skinless chicken breasts
1 cup shredded cheddar cheese

Mix soup, water, rice, onion powder, and black pepper in a 2 quart shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper. Cover and bake at 375 degrees for 45 minutes or until chicken is no longer pink and rice is done. Top with cheese and bake a few minutes more until cheese is melted.

Optional: stir in 2 cups fresh, canned, or frozen vegetables into soup mixture before topping with chicken.

For a Mexican twist: Omit onion powder and pepper. Add 1 teaspoon chili powder to soup mixture and substitute Mexican cheese blend for the cheddar.

For an Italian twist: Omit onion powder and pepper. Add 1 teaspoon Italian seasoning, crushed, to soup mixture. Substitute 1/3 cup shredded parmesan cheese for the cheddar.

Creamy.

 

[tinker1bell]

Well, I am off to look at vacuum cleaners. Linens n Things is closing here.

Need a few groceries too. Be back later.

 

[KMH1]

Pork Cutlets with Spiced Apples

3 apples, cored and sliced
1/3 cup lemon juice
boneless pork loin cutlets, ¼ inch thick
2 tablespoons butter
1 tablespoon olive oil
2 ounces fresh ginger, cut into julienne strips
½ teaspoon dried thyme, crushed
salt and pepper to taste

Toss apples with lemon juice. Cook pork in hot butter and oil for 5 minutes. Season with salt and pepper. Add apples, ginger, and thyme. Turn pork and cook 4 minutes longer. Add 1 tablespoon water, cover, and simmer on low heat for 5 minutes.

 

[Steffy]

Chicken Burritos

1 tablespoon cooking oil
2 cups sliced red and/or green peppers and onion
2 cups shredded or diced cooked chicken
½ cup mayonnaise
½ cup chunky salsa
6 (8 inch) flour tortillas
Mexican blend cheese

Heat oil in a skillet over medium heat. Add red/green pepper and onion; sauté until tender. Add chicken, mayonnaise, and salsa. Reduce heat to low and simmer one minute, stirring. Spoon 1/6 of filling down the center of each tortilla (to warm tortillas, microwave them between wet paper towels for about 45 seconds). If desired, top with cheese. Fold sides over filling and place in shallow pan. Bake in 400 degree oven for 10 minutes. Serve warm.

My DGD will love this!!

 

[UP Disney]

Chicken & Rice Casserole

Chicken pieces (cover in Shake & Bake or some other crumb mixture)

Spray 9x13 pan. Mix together the following and place in pan:

1 cup regular rice
1 can cream of chicken soup
1 can cream of celery soup
1-1/2 c milk
1/4 c chopped onion (or onion flakes)
4 oz. can mushrooms
1-2 t parsley flakes
dash garlic powder

Place chicken on top of rice mixture. Bake at 325 degrees for 2 to 2-1/2 hours. If the chicken browns too fast, cover with foil.

 

[KMH1]

This one is AMAZING!

Rum Cake

½ cup chopped pecans
One 18 ½ oz. package yellow cake mix
½ cup cooking oil
One 3 ¾ oz. package vanilla pudding (instant or non-instant)
½ cup rum
½ cup water
4 eggs

Grease and flour tube or bundt cake pan. Sprinkle nuts into bottom of pan. Mix other ingredients with electric mixer for 2 to 3 minutes. Bake at 325 degrees for 40 to 60 minutes. Pour hot rum glaze over cake while hot. Cool glazed cake in pan 30 minutes and turn out. May be frozen.

Glaze

1 cup sugar
½ cup butter
¼ cup rum
¼ cup water

Place ingredients in small saucepan and boil 2 to 3 minutes.

Variation: Rum Pound Cake – omit water in both cake and glaze. Use ½ cup rum in glaze.

 

[Steffy]

Lemon Squares

1 cup flour
½ cup softened butter
¼ cup powdered sugar
2 eggs
2 tablespoons fresh lemon juice
1 cup sugar
2 tablespoons flour
½ teaspoon baking powder
grated rind of one lemon
sifted powdered sugar

Preheat oven to 350 degrees and grease 8 x 8 pan.

Cream ½ cup butter and ¼ cup powdered sugar. Add 1 cup flour and blend well. Pat mixture into bottom of pan. Bake for 15 minutes.

While cookie dough is baking, combine eggs, lemon juice, lemon rind, 1 cup sugar, 2 tablespoons flour, and baking powder. Blend well. When cookie dough has baked 15 minutes, pour lemon mixture on top and bake an additional 25 minutes.

Remove from oven. While still warm, sprinkle with sifted powdered sugar. Cool and cut into squares.

OMG, my family will think I can cook!!!

 

[UP Disney]

Chicken Parmesagna

1 jar Ragu Italian Cooking Sauce
2 # chicken breasts, split
2 medium eggs, beaten
3/4 c italian seasoned bread crumbs
6 oz mozzarella cheese, shredded
1/4 c grated parmesan cheese

Preheat oven to 350 degrees. Dip chicken in eggs and bread crumbs. Brown in oil. Arrange chicken in 9x13 pan. Sprinkle with mozzarella cheese and half of parmesan cheese. Pour sauce over cheken. Sprinkle with remaining parmesan cheese. Bake uncovered for 30 min. or until checken is done and sauce is bubbly.

We serve with tortellini but could also be served with spaghetti or some other pasta.