CHICKEN ENCHILADA SOUP
5 Points 6 Servings
8 oz. chicken, cooked and chopped
1 t. garlic
½ c. diced onion
4 c. FF chicken broth
3 c. water, divided
1 can enchilada sauce
5 oz. Light Velveeta
1 t. salt
1 t. chili powder
1 c. cornmeal
1 can kidney beans (15 oz.), drained
Saute onions and garlic over medium heat for about 2 minutes or until onion begins to become translucent.i
Add chicken broth.
Combine cornmeal with 2 cups water in a medium bowl; whisk until well-blended. Add to pot with onions.
Add remaining water, enchilada sauce, beans and spices to pot and bring mixture to a boil.
Shred chicken into small, bite-sized pieces and add it to the pot.
Reduce heat and simmer 30-40 minutes or until thick.
Right before serving, add cheese. Mix until melted.
*** Soup can also be made in slow cooker.
Saturday, April 25, 2009
Saturday, August 23, 2008
Hawaiian Dip with Fruit Kebabs
Source: The Pampered Chef
Ingredients
Dip:
3/4 cup milk
1/2 cup sour cream
1 package (3.4 ounces) vanilla instant pudding & pie filling
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup sweetened flaked cocunut, toasted, divided,
1 lime
Kebabs:
6-8 cups assorted fruits such as apples, bananas, & pineapple, cut into 1-inch chunks, cantalope & honeydew melon balls & whole strawberries & grapes.
Instructions
1. For dip,combine milk, sour cream & pudding mix in Small Batter Bowl; whisk until smooth.
2. Stir in pineapple w/ juice & 1/3 cup of the cocunut. Zest lime useing Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. stir lime zest & juice into dip. Cover & refrigerate @ least 30 min. before serving.
3. For Kebabs, alternately thread fruit onto twenty-four 6-inch wooden skewers. Spoon dip into serving bowl; sprinkle w/ remaning cocunut. Serve w/ kebabs.
Servings: 12
Serving Size: a whole stick
Nutrition Information (per serving):
Calories
130.00
Fat
4.00 g
Saturated Fat
3 g
Cholesterol
10.00 mg
Sodium
140.00 mg
Carbohydrates
24.00
Fiber
2.00 g
Protein
2.00 g
Ingredients
Dip:
3/4 cup milk
1/2 cup sour cream
1 package (3.4 ounces) vanilla instant pudding & pie filling
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup sweetened flaked cocunut, toasted, divided,
1 lime
Kebabs:
6-8 cups assorted fruits such as apples, bananas, & pineapple, cut into 1-inch chunks, cantalope & honeydew melon balls & whole strawberries & grapes.
Instructions
1. For dip,combine milk, sour cream & pudding mix in Small Batter Bowl; whisk until smooth.
2. Stir in pineapple w/ juice & 1/3 cup of the cocunut. Zest lime useing Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lime to measure 1 teaspoon juice. stir lime zest & juice into dip. Cover & refrigerate @ least 30 min. before serving.
3. For Kebabs, alternately thread fruit onto twenty-four 6-inch wooden skewers. Spoon dip into serving bowl; sprinkle w/ remaning cocunut. Serve w/ kebabs.
Servings: 12
Serving Size: a whole stick
Nutrition Information (per serving):
Calories
130.00
Fat
4.00 g
Saturated Fat
3 g
Cholesterol
10.00 mg
Sodium
140.00 mg
Carbohydrates
24.00
Fiber
2.00 g
Protein
2.00 g
Clubhouse Chicken Squares
From Pampered Chef All The Best Cookbook.
Ingredients:
2 8 oz. pkg. crescent rolls
1 8 oz. pkg. cream cheese, softened
2 T. mayonnaise
1 small garlic clove, pressed
1 10 oz. can chunk white chicken, drained
1/2 sm. cucumber, seeded, sliced, and quartered
2 plum tomatoes, seeded and sliced
1/2 c. shredded cheddar cheese
6 sliced bacon, crisply cooked, drained and crumbled
Directions:
Preheat oven to 375. Unroll one package of crescent rolls across one end of bar pan. Repeat with second package of crescent rolls. Roll dough to seal perforations. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.
Combine cream cheese, mayonnaise and garlic. Spread mix evenly over crust. Top with chicken. Place cucumbers, tomatoes, cheese and bacon over chicken. Refrigerate for 30 minutes and cut into squares.
Ingredients:
2 8 oz. pkg. crescent rolls
1 8 oz. pkg. cream cheese, softened
2 T. mayonnaise
1 small garlic clove, pressed
1 10 oz. can chunk white chicken, drained
1/2 sm. cucumber, seeded, sliced, and quartered
2 plum tomatoes, seeded and sliced
1/2 c. shredded cheddar cheese
6 sliced bacon, crisply cooked, drained and crumbled
Directions:
Preheat oven to 375. Unroll one package of crescent rolls across one end of bar pan. Repeat with second package of crescent rolls. Roll dough to seal perforations. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.
Combine cream cheese, mayonnaise and garlic. Spread mix evenly over crust. Top with chicken. Place cucumbers, tomatoes, cheese and bacon over chicken. Refrigerate for 30 minutes and cut into squares.
Hot Pizza Dip & toasted baguette slices
Prep time: 15 minutes
Bake time: 15-20 minutes
1 pkg (8 oz) cream cheese, softened
1 tsp italian seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup (3 oz) grated fresh parmesan cheese
1 can (8 oz) pizza sauce
1/4 cup diced green bell pepper, sliced green onions, and/or chopped pitted ripe olives
Serve with Toasted Baguette Slices (recipe below)
1. Preheat oven to 350°F. In small bowl combine cream cheese and italian seasoning; spread onto bottom of a pie plate.
2. In small bowl, combine mozzarella and parmesan cheeses. Sprinkle half of the cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture. Bake 15-20 minutes or until bubbly. Top with bell pepper, onions and/or olives. Serve with toasted baguette slices.
Yield: 2 1/2 cups (20 servings)
Toasted Baguette Slices
24 slices French Bread, cut 1/4 inch thick
2 tablespoons olive oil
1. Preheat oven to 375°F. Place bread slices on baking sheet; lightly brush tops with olive oil. Bake 10-12 minutes or until lightly browned.
Yield: 24 slices
Bake time: 15-20 minutes
1 pkg (8 oz) cream cheese, softened
1 tsp italian seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup (3 oz) grated fresh parmesan cheese
1 can (8 oz) pizza sauce
1/4 cup diced green bell pepper, sliced green onions, and/or chopped pitted ripe olives
Serve with Toasted Baguette Slices (recipe below)
1. Preheat oven to 350°F. In small bowl combine cream cheese and italian seasoning; spread onto bottom of a pie plate.
2. In small bowl, combine mozzarella and parmesan cheeses. Sprinkle half of the cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture. Bake 15-20 minutes or until bubbly. Top with bell pepper, onions and/or olives. Serve with toasted baguette slices.
Yield: 2 1/2 cups (20 servings)
Toasted Baguette Slices
24 slices French Bread, cut 1/4 inch thick
2 tablespoons olive oil
1. Preheat oven to 375°F. Place bread slices on baking sheet; lightly brush tops with olive oil. Bake 10-12 minutes or until lightly browned.
Yield: 24 slices
Thursday, August 21, 2008
Philly Style Grilled Cheese
Prep Time:5 min
Total Time:11 min
Makes:1 serving
2 slices marble rye bread
2 KRAFT Singles
3 slices OSCAR MAYER Shaved Roast Beef
2 thin green pepper rings
TOP 1 of the bread slices with Singles, meat and peppers; cover with remaining bread slice.
COOK in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.
optional - I like to saute thin sliced onions and sliced mushrooms and add them before grilling.
source: Kraft Foods
Total Time:11 min
Makes:1 serving
2 slices marble rye bread
2 KRAFT Singles
3 slices OSCAR MAYER Shaved Roast Beef
2 thin green pepper rings
TOP 1 of the bread slices with Singles, meat and peppers; cover with remaining bread slice.
COOK in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.
optional - I like to saute thin sliced onions and sliced mushrooms and add them before grilling.
source: Kraft Foods
Simple Shrimp Stir Fry
Prep Time:5 min
Total Time:15 min
Makes:4 servings
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 pkg. (10 oz.) frozen broccoli florets
1/2 lb. (8 oz.) frozen cooked cleaned medium shrimp
2 cups hot cooked rice
HEAT dressing in large skillet on medium-high heat. Add broccoli; cook 3 min. or until tender, stirring frequently.
ADD shrimp; cook 5 min. or until shrimp is heated through.
SERVE over rice.
source: Kraft Foods
Total Time:15 min
Makes:4 servings
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 pkg. (10 oz.) frozen broccoli florets
1/2 lb. (8 oz.) frozen cooked cleaned medium shrimp
2 cups hot cooked rice
HEAT dressing in large skillet on medium-high heat. Add broccoli; cook 3 min. or until tender, stirring frequently.
ADD shrimp; cook 5 min. or until shrimp is heated through.
SERVE over rice.
source: Kraft Foods
Turkey, Apple & Cheddar Panini
Spread apple butter on sliced whole-grain bread; top with sliced deli turkey, sliced apples, and cheddar (or your favorite cheese). Grill or toast until cheese melts.
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