Shredded Chicken Enchiladas

A yummy meal I created using leftover chicken from my Shredded Chicken Soft Tacos.  It was a crowd pleaser!

 

Chicken:

• 5 boneless, skinless chicken breasts
• 4 cups water
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp red chili powder
• 1/4 tsp cumin

Add chicken, water, and all seasonings to a large sauce pan.  Over medium/high heat bring the chicken to a boil and boil for 10 minutes.  Reduce heat to low and simmer for 30 minutes with a lid cracked. When most, but not all, liquid has evaporated shred the chicken with a fork. Cook a little longer if there is too much liquid remaining, but you don't want it dried out. 

• Corn tortillas
• large can of red Enchilada Sauce
• 1/2 cup diced onions
• 2 cups shredded cheese, divided

Spray a 9x13 in. pan with cooking spray.  Place a thin layer of enchilada sauce in bottom of pan.  Then layer tortillas, 1/3 of the chicken, sprinkle 1/4 cup of onions, spoon a little enchilada sauce over meat and then sprinkle with 1/2 cup of cheese.  Repeat layer.  Then on last layer of tortilla place remaining chicken then pour remaining enchilada sauce on top and around edges.  Top with remaining cup of cheese.  Bake at 350 F for 20 minutes. 

Shredded Chicken Soft Tacos

This has become a favorite at our house! I love the flavor of this chicken, so I use it for a few meals.

• 5 boneless, skinless chicken breasts
• 4 cups water
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp red chili powder
• 1/4 tsp cumin
• 10 flour tortillas
• 1/2 head lettuce, shredded
• 1 tomato, diced
• 1 small onion, diced
• shredded cheese

Add chicken, water, and all seasonings to a large sauce pan.  Over medium/high heat bring the chicken to a boil and boil for 10 minutes.  Reduce heat to low and simmer for 30 minutes with a lid cracked. When most, but not all, liquid has evaporated shred the chicken with a fork. Cook a little longer if there is too much liquid remaining, but you don't want it dried out. 

Place chicken in tortilla and garnish taco with lettuce, tomato, onion, and cheese.

 

 

 

I cook extra chicken and store it in an air tight container in the fridge so I can use it for another meal later...from leftover to gourmet! 

Meat Loaf Cupcakes with Mashed Potato Icing

 I made this the past two years and it tricked my family both times.  My kids get so excited to have cupcakes for dinner!  Their faces, after the first bite, are priceless!  We all have a good laugh!!

• 2 lbs. ground beef
• 2 eggs, beaten
• 1 cup Italian bread crumbs
• 1 pkg onion soup & dip mix
• 2/3 cup ketchup
• 2 tsp Worcestershire sauce
• salt and pepper

Heat oven to 350 degrees F. 
In a large bowl mix everything very well.. Divide the mixture evenly into foil muffin cups, pressing mixture down firmly.
Bake 35-40 minutes or until meat is fully cooked (160 degrees F).

Mashed Potatoes

• 6 large potatoes, peeled and cubed
• 1/4 cup butter
• 1/4 cup milk
• salt and pepper

In a large saucepan, place potatoes in generously salted cold water.  Heat to boiling.  Reduce heat and cook until potatoes are tender.  Drain.  Add butter and milk; mash until creamy and smooth, adding more milk if necessary.  Season with salt and pepper. 
Place potatoes in a decorating bag with large tip.  Starting at outside of loaf and in circular motion, pipe potatoes onto each loaf. 
(The firs year I added a little food coloring, but my husband had a really hard time eating them.  The second year I just left them white and added a cherry tomato on top. He said that was better!)

Rainbow Pancakes

 

I came up with this idea while laying in bed thinking about a fun St. Patrick's Day breakfast.  My kids were overly excited about these!

 

 

Buttermilk Pancakes

 

• 1 cup flour
• 1 TBS sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 beaten egg
• 1 1/2 cups buttermilk
• 2 TBS cooking oil

 

Combine flour, sugar, baking powder, soda, and salt.  In a separate bowl combine egg, buttermilk, and oil.  Ad egg mixture all at once to flour mixture.  Stir until moistened (batter should be lumpy). Can add more buttermilk if it needs thinned.  Pour about 1/4 cup batter onto lightly greased griddle. Cook over medium heat about 2 minutes on each side, turning to second side when pancakes have bubbly surface and edges are slightly dry.  Serve warm with butter or peanut butter and syrup.

 

For the Rainbow pancakes, I divided the batter in two separate pouring bowls.  I added a few drops of orange food coloring (Durant's favorite color) to one and blue (Shandon's favorite color) to the other.  I then poured one color in a rainbow shape and then the second right on top.  I added butterscotch chips and chocolate chips at the bottom of the rainbow (pot of gold).  

Loaded Mashed Potatoes

This is a family favorite!

•  2 lbs. potatoes, peeled and cubed
• 1/4 cup sour cream
• 1/4 cup milk
• 1 TBSP butter
• salt & pepper to taste
• 1 1/2 cup shredded cheddar cheese
• 4-6 slices of bacon, cooked & crumbled
• 1 green onion, sliced

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl. Add the sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 1 cups cheese, bacon and onions. Transfer to a greased baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through and cheese is melted.

Minestrone

Love to make this with all the fresh vegetables out of my garden!



• 7 slices thick bacon; diced
• 2-3 garlic cloves; minced
• 1 med. onion; chopped
• 2 stalks celery; chopped
• 2 carrots; diced
• 2 large potatoes; diced
• 1/2 medium cabbage; finely sliced
• 28 oz can diced tomatoes
• 1 tsp basil
• 1 tsp salt
• 1 TBSP dried or 1/4 cup fresh parsley
• 1 15 oz. can Kidney beans
• 2 quarts soup stalk; chicken or beef
• 1/2 c spaghetti; broken in 1" pieces

Fry bacon in a large stock pot.  Add garlic, onions, celery, carrots, potatoes, and cabbage.  sauté until veggies are tender.  Add the tomatoes, basil, salt, parsley, beans and broth.  Simmer about 35 minutes.  Add the spaghetti and simmer another 10 minutes.

Chicken & Bacon Pizza

I bought some Progresso Recipe Starters on sale and with coupons a while back and decided to try using one.  This pizza turned out to be a huge hit at my house!

• 1 large Boboli pizza crust
• Progresso Cheese Sauce
• 2 cups Mozzarella Cheese, shredded
• Chicken, cooked and diced (I used leftover chicken)
• 2 slices of bacon, cooked and crumbled

Preheat oven to 450 degrees.

Spread just enough sauce to cover pizza crust.  Sprinkle with mozzarella cheese.  Add chicken and bacon.  Bake 8-10 minutes. 

Ham and Cheese Pasta

I made this up one night using leftovers and my family loved it.  It reminds me of the homemade macaroni and cheese my Grandma use to make.

• 8 oz big shell pasta
• 1/4 cup butter
• 1 clove garlic, minced
• 1/8 cup flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup milk
• 1 cup Progresso Cheese Starter cooking sauce (I added this because I had leftover)
• 2 1/2 cups shredded Colby Cheese
• 4 oz cooked ham, cubed (I used leftovers)
• 1 cup dried bread crumbs
• 1/4 cup grated parmesan cheese
• 2 TBS melted butter

Preheat oven to 350 degrees F.

Bring large pot of water to a boil.  Add pasta and cook 8-10 min. or until al dente; drain.

In a large sauce pan over medium heat, melt butter.  Sauté garlic 30 sec.  Whist in flour, salt and pepper.  Cook until smooth.  Pour in milk and cheese sauce, stir constantly.  Bring to a boil and boil for 1 minute.  Stir in cheese; cook until melted.  Remove from heat and stir in pasta and ham.  Pour into a 2 quart baking dish. 

In a small bowl, mix bread crumbs and parmesan cheese.  Pour butter over and mix well.  Sprinkle over pasta.

Bake 20-25 minutes, until bubbly and golden.

Chicken Tortilla Soup

The best tortilla soup!

• 1/2 cup diced onions
• 3 cloves garlic, minced
• 3/4 tsp ground cumin
• 3/4 tsp dried oregano
• 1/4 tsp chili powder
• 1/4 tsp pepper
• 1/4 tsp garlic salt
• 8 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 1 (4oz) can diced green chilies
• 8-10 corn tortillas
• 2 cups diced or shredded cooked chicken
• 1 firm ripe avocado
• 1/2 cup shredded Cheddar cheese

In a large pot stir onion, garlic, cumin, oregano, chili powder, pepper, and garlic salt and cook over medium heat for 1 min.  Add chicken, broth, tomatoes, and green chilies.  Cover and bring to a boil over high heat.

Meanwhile, stack tortillas and cut into 1/4 in. wide strips.  Add to broth.  Reduce heat and simmer 15 minutes, stirring occasionally.

Add slices of avocado just before serving.  Garnish with cheese. 

 

(I boiled my chicken before hand and did extra for another meal.  You can also use any leftover chicken or turkey you may have in the freezer!)

Green Chili Stew

I love homemade green chili...well my husband does not.  So I came up with this to disguise my chili, ha ha ha. Same great taste, but a dinner we ALL can enjoy!

• 1 TBSP olive oil
• 2 lbs diced pork
• 1 onion, chopped
• 1 (10 oz) can diced tomatoes
• 4 cups chicken broth
• 2 cups diced green chilies (I buy a bag of roasted chili's.  Peel them and freeze them.  They make the best chili.  Or you can buy frozen bags of pueblo chili or containers at most grocery stores.)
• 2 cloves of garlic, minced
• 1 TBS garlic salt
• 1 tsp ground cumin
• 1/2 tsp pepper
• 3 large potatoes, peeled and cubed
• 1 cup quick barley

In a large skillet heat oil.  Add pork, onions, garlic and garlic salt. Cook over medium heat until meat is done. Place in a crock pot.  Add remaining ingredients.  Cook on low 4-6 hours.  Serve with warm tortillas.

"No Cook Noodle" Lasagna

This is a family favorite!  I make it in the morning, place it in the fridge and pop it in the oven for dinner.

• 2 lbs. ground beef
• 1 lg. onion, chopped
• 3 tsp garlic salt
• 2 tsp crushed oregano
• 1 tsp Italian herb seasoning
• 1/2 tsp pepper
• 1 can diced tomatoes
• 1 (48 oz) jar spaghetti sauce
• 2 eggs, beaten
• 3 cups cottage cheese
• 1/4 cup Parmesan cheese
• 4 cups Mozzarella cheese, grated
• 12-16 lasagna noodles, uncooked

Cook meat, garlic salt and onion until no pink is left in the meat, drain. Add tomatoes and spices and cook on low for 2 minutes.  Add spaghetti sauce + 1/3 cup water and cook 10 more  minutes, stirring occasionally.  In a separate bowl beat eggs.  Stir in cottage cheese, Parmesan cheese, and 2 cups mozzarella cheese.   Spray an 8x15 inch lasagna pan with cooking spray.  Spread enough sauce just to coat bottom of pan. Lay enough noodles to cover sauce.  Spread 1/3 of sauce over noodles; spread 1/2 cheese mixture over sauce.  Then layer noodles, meat sauce, cheese, noodles, & top with meat sauce. Cover with plastic wrap then foil and place in the fridge for at least 2 hours.  Take plastic wrap off; place foil back on tightly and bake at 350 degrees F. for 1 hour.  Uncover and sprinkle with remaining Mozzarella cheese and bake for another 10-15 min or until cheese is melted.  (If you don't make this ahead of time, you can pour a cup of hot water over your last meat layer. Cover with foil and bake.  That way you still don't have to cook the noodles!)

Ham and Hash Brown Casserole

Make this with leftover ham and hash browns...simply wonderful!

• 6 potatoes, shredded or 1 (1 lb. 4 oz) bag hash browns
• 1 1/2 cups diced, cooked ham
• 2 cups shredded Colby or cheddar cheese
• 1 cup sour cream
• 1/4 cup diced onions
• 1 1/2 cups milk
• 1/2 tsp seasoned salt

Heat oven to 350 degrees F.  Spray an 8 in. square baking dish with cooking spray.  In a large bowl mix potatoes, ham, onions, and 1 1/2 cups of the cheese.  Spread in baking dish.  In same bowl, mix sour cream, milk, and salt until well blended.  Pour over potatoes; stir to mix.  Cover dish with foil.  Bake 45 minutes.  Sprinkle with remaining 1/2 cup cheese.  Bake uncovered about 10 minutes or until bubbly and heated through.  Serve with favorite vegetable.

Baked Ham with Ham Sauce

I just bought a ham on sale!! Yay, time to make lots of great meals from one ham...love saving money!

• 1 (4 lb) precooked, sliced ham
• 1/2 cup packed brown sugar
• 1/2 cup apricot jam
• 1/4 cup Worcestershire sauce
• 2 TBSP water

Place ham in roasting pan. In a medium saucepan combine brown sugar, jam, Worcestershire sauce, and water.  Warm through, stirring until sugar is dissolved. Spoon half of the sauce over surface of ham. Reserve remaining sauce for individual servings.  Bake at 325 degrees F. for about 30 minutes, just until warmed through.  Overcooking will result in dryness.

Tip: when serving ham, plan on 1/3 lb. per person.  This means a 4 lb. ham will serve about 12 guests. 

You know me, I like to make extra so I can make meals from meals...from leftover to gourmet!

Chicken Barley Chili

My sister, Brooke, introduced me to this recipe.  So, so yummy!!

• 1 (14 1/2 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1/2 (16 oz) jar favorite mild salsa (use leftover from Mexican pasta)
• 2 cups chicken broth
• 1 cup Quaker Quick Barley
• 3 cups water
• 1 TBSP chili powder
• 1 tsp cumin
• 1 medium onion, chopped
• 1 small can diced green chilies
• 1 (15 oz) can black beans, drained & rinsed
• 1 (15 1/4 oz) can corn
• 3 cups chicken breasts, cooked & cut
• cheese
• sour cream

In a large saucepan, combine tomatoes, tomato sauce, salsa, broth, barley, water, chili powder, onions, & cumin. Over high heat bring to a boil; cover and reduce heat to low.  Simmer 20 min, stirring occasionally.  Add chili, beans, corn and chicken.  Increase heat to high until chili comes to a boil. Cover and reduce heat to low.  Simmer for another 5 min. or until barley is tender. Serve with cheese and sour cream. 

Mexican Pasta Skillet

Great one pan meal...nothing better as far as clean up goes!

• 1 lb ground beef
• 1/2  (16 oz) Jar favorite mild salsa
• 1 (8 oz) can tomato sauce
• 1 cup water
• 1 can corn, drained
• 1 can black beans, rinsed & drained
• 1 can petite diced tomatoes with green chilies
• 2 cups cooked macaroni
• 2 TBSP taco seasoning
• 1 cup shredded cheddar cheese
• Sour Cream

Brown ground beef, seasoned with garlic salt & taco seasoning, in a 12 in skillet until cooked; drain.  Stir in salsa, tomato sauce, water, corn, beans, and tomatoes.  let simmer while noodles boil.  once noodles are almost done, drain and mix with beef mixture.   Top with cheese and simmer covered 5-8 minutes.  Serve with a dollop of sour cream.

Save leftover salsa for another great meal...from leftover to gourmet!

Crock Pot Chicken Cordon Bleu

This was so simple yet very delicious!!

• 6 skinless, boneless chicken breasts
• 1 (10.75 oz) can cream of chicken soup
• 1 cup milk
• 6 slices of ham (use leftoever ham if you have it)
• 6 slices Swiss cheese
• 1 (8 oz) package herbed dry bread stuffing mix
• 1/4 cup butter, melted
• Perfect Chicken seasoning

Mix together the cream of chicken soup and milk in a small bowl.  Pour enough of the soup into a crock pot to cover bottom.  Layer chicken breasts over the sauce.  Sprinkle with seasoning.  Cover each chicken breasts with a slice of ham and cheese.  Pour the remaining soup over.  Sprinkle the stuffing on top and drizzle butter over stuffing.  Cover and cook on low for 4-5 hours.

Tomato, Garlic & Basil Chicken Alfredo

Made this one up one night using leftover chicken...delightful!

• 4 chicken breasts
• Grill Mates Tomato, Garlic & Basil Marinade Package
• 2 TBS butter
• 1/4 cup flour
• 1/2 tsp garlic
• 1/2 tsp salt
• 4 oz cream cheese
• 1/4 cup Parmesan cheese
• 1 cup milk
• Noodles (linguine, fettuccine, wide egg noodles...), cooked and drained

Place chicken in crock pot.  Mix marinade package according to directions. Pour over chicken and cook on low for 4 hours.  Dice up chicken.  Melt butter in a medium sauce pan.  Whisk in flour garlic and salt.  Gradually add milk.  Whisk in cream cheese, and Parmesan cheese.  Cook, stirring constantly, until thick and bubbly.  Add diced chicken and juices. Cook over low for 5 minutes.  Serve over hot, cooked noodles. 

If you make the Tomato, Garlic & Basil Chicken before, just use the leftovers and add to the Alfredo sauce...from leftover to gourmet!

Rice & Ham Casserole

This is a wonderful meal my mom use to make us.  Great way to use leftover rice or ham!

• 1 cup regular rice
• 1 (4 oz.) can chopped green chilies
• 1/2 lb. Shredded cheese
• Diced Ham
• 1 1/4 cups sour cream (thin with 1/4 cup milk)
• salt and pepper to taste

Cook rice according to directions.  Combine all ingredients, leaving some cheese to sprinkle on top. Mix lightly.  Place in casserole dish.  Top with remaining cheese.  Bake uncovered at 350 degrees F. for about 30 minutes.

Easy Grilled Pizza

Fun family night idea...my children love when we do this!

• 4 small Boboli pizza crusts
• Olive oil
• Marinara Sauce
• Mozzarella Cheese
• Pizza Toppings (pepperoni, olives, ham, sausage, green chilies, onions...)

Brush both sides of pizza crust with olive oil.  Turn the grill on as low as it will go.  Grill the crust 2–4 minutes per side. Remove from grill. Add toppings, including any precooked meats and vegetables, and return to grill for 8–10 minutes checking often. Grill until the cheese is melted and/or the crust is golden. Remove from heat, let cool for 2 minutes, and enjoy! We let everyone make their own.

Tomato, Garlic & Basil Chicken

This is simply wonderful!

• 4 chicken breasts
• 1 Grill Mates Tomato, Garlic & Basil Marinate packages

Place chicken in crock pot.  Mix Grill Mates package according to directions and pour over chicken.  Stir chicken around making sure evenly coated.  Cook on low for 4-5 hours. 

I added a few more chicken breasts and cut them up with all the extra juices and stored in the fridge for another great meal...from leftover to gourmet!