Shells and Peas
1 box Pasta-roni creamy white shells (not sure if this is the right name, but it's basically a white mac and cheese)*
1 c. frozen peas
1/2 lb. fully cooked smoked sausage cut into bite sized pieces
1 c. mozzarella cheese (this ingredient is totally optional)
1. Prepare paste according to package directions.
2. Meanwhile, in a large skillet, brown sausage. Drain.
3. Add the peas and pasta. Simmer uncovered until heated through.
4. Serve. Top with mozzarella if desired.
*I generally use two boxes of pasta so there is enough for seconds and leftovers. I don't alter any of the other ingredient quantities. I'm all about saving money.
Wednesday, April 1, 2015
Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas
2 cups cooked, shredded chicken
2 8 oz. cans green chile enchilada sauce
2 c. shredded monterey jack cheese
1 small can diced green chiles
1 T. chopped fresh cilantro
1/2 c. sour cream
1 can cream of chicken soup
8 medium sized tortillas (flour or corn)
salt & pepper to taste
1. Pre-heat oven to 400 degrees
2. In a large bowl, combine chicken, 1/2 c. enchilada sauce, 1 c. cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 t. each of salt and pepper.
3. Microwave tortillas for about 30 seconds so they are easier to roll up. Divide mixture evenly among tortillas and roll up. Place in 9x13 dish, seam side down.
4 Top with remaining sauce and cheese.
5. Bake 25 mins. or until cheese is melted and bubbly.
6. Sprinkle with cilantro and serve.
Sometimes I will cook up some rice and add to the filling along with some black beans. This saves some money so I don't have to use so much chicken. But these are great either way.
2 cups cooked, shredded chicken
2 8 oz. cans green chile enchilada sauce
2 c. shredded monterey jack cheese
1 small can diced green chiles
1 T. chopped fresh cilantro
1/2 c. sour cream
1 can cream of chicken soup
8 medium sized tortillas (flour or corn)
salt & pepper to taste
1. Pre-heat oven to 400 degrees
2. In a large bowl, combine chicken, 1/2 c. enchilada sauce, 1 c. cheese, green chiles, sour cream, cream of chicken soup, and about 1/2 t. each of salt and pepper.
3. Microwave tortillas for about 30 seconds so they are easier to roll up. Divide mixture evenly among tortillas and roll up. Place in 9x13 dish, seam side down.
4 Top with remaining sauce and cheese.
5. Bake 25 mins. or until cheese is melted and bubbly.
6. Sprinkle with cilantro and serve.
Sometimes I will cook up some rice and add to the filling along with some black beans. This saves some money so I don't have to use so much chicken. But these are great either way.
Black Bean Burgers
Have you noticed the price of meat lately? Yikes! I have been trying to find meatless recipes that are delicious and something that Darin likes. This is one of those recipes.
Black Bean Burgers
1 can black beans
1 egg
1/2 c. + 2 T. +1/3 c. bread crumbs
1/4 c. chopped red onion (I use onion powder)
1/4 c. chopped fresh cilantro
2 T. green chiles (pretty much a small can of chilis)
1 T. fresh lime or lemon juice
3/4 t. cumin
1 garlic clove (I use garlic powder)
1/2 t. salt
1/4 t. pepper
buns and burger toppings (lettuce, tomato, pickles, cheese, ketchup, mustard, etc.)
1. Drain and rinse black beans. Put into food processor. I don't have a food processor but I have a hand crank salsa chopper so I use that. If you don't have any sort of chopper just mash ingredients in a bowl by hand. The burgers will be lumpy but still delicious.
2. Add all other ingredients into processor (except the last 1/3 c. of breadcrumbs) and process for about 1 minute until you get a thick and consistent puree. The puree should be so thick that it sits on a spatula without the urge to fall off. If it's too thin, add a couple tablespoons more of breadcrumbs.
3. Pour the remaining breadcrumbs onto a plate. Grease your hands with some oil and shape bean puree into patty shape. Coat the bottom and top of each patty in the extra breadcrumbs. Repeat to form remaining patties.
4. In a skillet heat up 2 T. oil over medium-high heat. Cook for 2 minutes on each side. The goal is to heat the burger through while also keeping a nice golden crispy outside.
5. If you don't want to pan fry the patties, they can also be baked. 425 degrees for about 5 minutes on each side.
6. Serve on a bun with all the traditional burger toppings.
So yummy you won't even miss the meat.
Black Bean Burgers
1 can black beans
1 egg
1/2 c. + 2 T. +1/3 c. bread crumbs
1/4 c. chopped red onion (I use onion powder)
1/4 c. chopped fresh cilantro
2 T. green chiles (pretty much a small can of chilis)
1 T. fresh lime or lemon juice
3/4 t. cumin
1 garlic clove (I use garlic powder)
1/2 t. salt
1/4 t. pepper
buns and burger toppings (lettuce, tomato, pickles, cheese, ketchup, mustard, etc.)
1. Drain and rinse black beans. Put into food processor. I don't have a food processor but I have a hand crank salsa chopper so I use that. If you don't have any sort of chopper just mash ingredients in a bowl by hand. The burgers will be lumpy but still delicious.
2. Add all other ingredients into processor (except the last 1/3 c. of breadcrumbs) and process for about 1 minute until you get a thick and consistent puree. The puree should be so thick that it sits on a spatula without the urge to fall off. If it's too thin, add a couple tablespoons more of breadcrumbs.
3. Pour the remaining breadcrumbs onto a plate. Grease your hands with some oil and shape bean puree into patty shape. Coat the bottom and top of each patty in the extra breadcrumbs. Repeat to form remaining patties.
4. In a skillet heat up 2 T. oil over medium-high heat. Cook for 2 minutes on each side. The goal is to heat the burger through while also keeping a nice golden crispy outside.
5. If you don't want to pan fry the patties, they can also be baked. 425 degrees for about 5 minutes on each side.
6. Serve on a bun with all the traditional burger toppings.
So yummy you won't even miss the meat.
Jumbo Stuffed Shells
Hey guys! I'm home. I just got back from visiting Kat in New York. Super fun! I learned a new recipe from her that is super simple and quick. So on with the menu...
Pesto Chicken
Homemade Pizza
Jumbo Stuffed Shells (Kat's recipe)
1/2 box jumbo pasta shells
1 jar spaghetti sauce
15 oz. ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
couple shakes of dried parsley
salt & pepper to taste
1. Cook pasta shells and drain. Allow to cool slightly.
2. Mix together ricotta cheese, 1 3/4 c. mozzarella, 1/2 c. parmesan. Add parsley, salt, and pepper.
3. Spray baking dish (9x13) with non-stick spray. Spread 1 c. spaghetti sauce in bottom of pan.
4. Fill cooked shells and arrange in dish. Pour remaining sauce over shells.
5. Top with remaining cheese. Cover with foil and bake at 350 degrees for 45 mins.
Pesto Chicken
Homemade Pizza
Jumbo Stuffed Shells (Kat's recipe)
1/2 box jumbo pasta shells
1 jar spaghetti sauce
15 oz. ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese
couple shakes of dried parsley
salt & pepper to taste
1. Cook pasta shells and drain. Allow to cool slightly.
2. Mix together ricotta cheese, 1 3/4 c. mozzarella, 1/2 c. parmesan. Add parsley, salt, and pepper.
3. Spray baking dish (9x13) with non-stick spray. Spread 1 c. spaghetti sauce in bottom of pan.
4. Fill cooked shells and arrange in dish. Pour remaining sauce over shells.
5. Top with remaining cheese. Cover with foil and bake at 350 degrees for 45 mins.
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