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.
Monday, April 21, 2008
Southwestern Steak, Corn & Black Bean wraps
Ingredients
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
2 1/4 cups chopped Basic Grilled Flank Steak (about 9 ounces)
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
Preparation
Combine first 9 ingredients, stirring well to coat.
Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.
Yield
6 servings (serving size: 1 wrap)
Nutritional Information
CALORIES 327(29% from fat); FAT 10.4g (sat 4.7g,mono 4.3g,poly 0.7g); PROTEIN 21g; CHOLESTEROL 37mg; CALCIUM 131mg; SODIUM 796mg; FIBER 4.6g; IRON 3mg; CARBOHYDRATE 39.8g
Barbara Seelig Brown , Cooking Light, JULY 2005
Notes: This was really tasty! Though we didn't chill them and we heated up the corn & bean mixture and let it get a bit room temp. while the steak grilled. If you've ever tried the corn salsa from Chipotle it tastes a bit like that. We also used a fajita marinade for the steak.
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped fresh cilantro
2 tablespoons minced red onion
2 tablespoons fresh lime juice
1 tablespoon extravirgin olive oil
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, rinsed and drained
2 1/4 cups chopped Basic Grilled Flank Steak (about 9 ounces)
6 (8-inch) fat-free flour tortillas
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeño peppers
Preparation
Combine first 9 ingredients, stirring well to coat.
Arrange about 1/3 cup Basic Grilled Flank Steak down center of each tortilla. Top each tortilla with about 1/3 cup corn mixture and 2 tablespoons cheese; roll up. Wrap sandwiches in aluminum foil or wax paper, and chill.
Yield
6 servings (serving size: 1 wrap)
Nutritional Information
CALORIES 327(29% from fat); FAT 10.4g (sat 4.7g,mono 4.3g,poly 0.7g); PROTEIN 21g; CHOLESTEROL 37mg; CALCIUM 131mg; SODIUM 796mg; FIBER 4.6g; IRON 3mg; CARBOHYDRATE 39.8g
Barbara Seelig Brown , Cooking Light, JULY 2005
Notes: This was really tasty! Though we didn't chill them and we heated up the corn & bean mixture and let it get a bit room temp. while the steak grilled. If you've ever tried the corn salsa from Chipotle it tastes a bit like that. We also used a fajita marinade for the steak.
Sunday, April 20, 2008
Creamy Pesto Pasta
1 box/bag dried tri-color rotini or spiral shaped pasta
1 bag of frozen broccoli, cauliflower and carrot medley
12 oz. can of Evaporated Milk
2 C shredded Monterey Jack Cheese
3 Tbsp jarred or refrigerated pesto with basil
1/4 tsp ground black pepper
OPTIONAL - 2 C cooked ham cut into 1/2 in. pieces
Cook pasta according to package adding frozen veggies last two minutes of boiling time. Drain
While the pasta is cooking, combine evaporated milk, cheese, pepper and pesto to a sauce pan and cook over medium low heat until cheese is melted.
Pour cheese sauce over pasta and veggies. (This is when you will add the ham if wanted).
1 bag of frozen broccoli, cauliflower and carrot medley
12 oz. can of Evaporated Milk
2 C shredded Monterey Jack Cheese
3 Tbsp jarred or refrigerated pesto with basil
1/4 tsp ground black pepper
OPTIONAL - 2 C cooked ham cut into 1/2 in. pieces
Cook pasta according to package adding frozen veggies last two minutes of boiling time. Drain
While the pasta is cooking, combine evaporated milk, cheese, pepper and pesto to a sauce pan and cook over medium low heat until cheese is melted.
Pour cheese sauce over pasta and veggies. (This is when you will add the ham if wanted).
Gingered Beef & Veggies
1.5 lb. Boneless Beef Round Steak, cut into 1" pieces
1 to 1.5 C of baby carrots, sliced in half lengthwise
1/2 C cut green onions
2 cloves garlic, minced
1.5 C water
2 Tbsp Soy Sauce
2 tsp grated fresh ginger
1.5 tsp instant beef bouillon granules
1/4 tsp crushed red pepper
3 Tbsp Cornstarch
3 Tbsp cold water
1/2 C chopped sweet red pepper
2 C Sugar Snap Peas
Hot Cooked Rice
Combine Beef, Carrots, Green Onions, and Garlic in a slow cooker/crockpot.
In a medium bowl, combine 1.5 C water, soy sauce, bouillon, ginger and crushed red pepper. Pour over mixture in crockpot.
Cover and cook on high heat for 6 hours.
In a small bowl, stir together corn starch and cold water. Stir into meat mix along with sweet peppers.
Cover and cook for 20 to 30 more minutes until thickened, stirring once.
Stir in Sugar Snap Peas and let cook for about 5 minutes and then serve with rice.
1 to 1.5 C of baby carrots, sliced in half lengthwise
1/2 C cut green onions
2 cloves garlic, minced
1.5 C water
2 Tbsp Soy Sauce
2 tsp grated fresh ginger
1.5 tsp instant beef bouillon granules
1/4 tsp crushed red pepper
3 Tbsp Cornstarch
3 Tbsp cold water
1/2 C chopped sweet red pepper
2 C Sugar Snap Peas
Hot Cooked Rice
Combine Beef, Carrots, Green Onions, and Garlic in a slow cooker/crockpot.
In a medium bowl, combine 1.5 C water, soy sauce, bouillon, ginger and crushed red pepper. Pour over mixture in crockpot.
Cover and cook on high heat for 6 hours.
In a small bowl, stir together corn starch and cold water. Stir into meat mix along with sweet peppers.
Cover and cook for 20 to 30 more minutes until thickened, stirring once.
Stir in Sugar Snap Peas and let cook for about 5 minutes and then serve with rice.
Chicken Enchliada Casserole
Chicken Enchilada Casserole
2 packages pre-cooked chicken
2 cans green enchilada sauce
2 cans black beans drained and rinsed
1 can corn
1/2 onion
1 clove garlic
1 tablespoon olive oil
1 c. sour cream
2-3 cups Mexican shredded cheese
corn tortillas
In blender or food processor combine 1/2 an onion and 1 clove garlic, 1/2 c sour cream and 1 can enchilada sauce. Blend until onions are invisible. Pour into a large bowl.
*This is up to your preference, but I then add the chicken to the processor and blend it up so it is chopped/shredded instead of chunks.
Pour beans, corn, 1/2 cheese, chicken and olive oil into the large bowl with the sauce and mix.
Layer pan with tortillas then mixture. Keep alternating until you are out of mixture. Top with tortillas.
Mix remainder of sour cream with 1 can enchilada sauce. Pour over tortillas and top with cheese.
Bake covered at 350 for 20-30 min.(until cheese melts)
2 packages pre-cooked chicken
2 cans green enchilada sauce
2 cans black beans drained and rinsed
1 can corn
1/2 onion
1 clove garlic
1 tablespoon olive oil
1 c. sour cream
2-3 cups Mexican shredded cheese
corn tortillas
In blender or food processor combine 1/2 an onion and 1 clove garlic, 1/2 c sour cream and 1 can enchilada sauce. Blend until onions are invisible. Pour into a large bowl.
*This is up to your preference, but I then add the chicken to the processor and blend it up so it is chopped/shredded instead of chunks.
Pour beans, corn, 1/2 cheese, chicken and olive oil into the large bowl with the sauce and mix.
Layer pan with tortillas then mixture. Keep alternating until you are out of mixture. Top with tortillas.
Mix remainder of sour cream with 1 can enchilada sauce. Pour over tortillas and top with cheese.
Bake covered at 350 for 20-30 min.(until cheese melts)
Wednesday, December 5, 2007
Crockpot Tamale Pie
Serves - 8
Points - 4
3/4 cup cornmeal
1 1/2 cups skim milk
1 large egg, beaten
1 pound extra lean ground beef, browned and drained
1 1/4 ounces chili seasoning mix
16 ounces canned diced tomatoes
16 ounces canned corn, drained
1 cup fat-free shredded cheddar cheese
In a large mixing bowl, combine cornmeal, milk and egg. Stir in meat,
chili seasoning mix, tomatoes, and corn until well blended. Pour into slow
cooker. Cover and cook on HIGH for 1 hour, then on LOW for 3 hours.
Sprinkle with cheese. Cook another 5 minutes until cheese is melted.
*NOTE: If you would like a spicier flavor, you can add 1 small can chopped green chilies or substitute Rotel tomatoes for the diced tomatoes.
Nutrition Information:
211 cal., 2.7 g. fat, 2.8 g. fiber
Enchilada Lovers Casserole
recipe from halfmysize.comIngredients
Serves - 8
Points - 5
1 cup salsa
10 oz. bag Light Tostitos tortilla chips
5 oz. can evaporated milk
4 oz. can chopped green chilies
10 1/2 oz. can reduced fat cream of chicken soup
10 oz. pkg. Lite Velveeta cheese
12 1/2 oz. can cooked chicken breast
Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.
Nutrition Information:
255 cal., 5.4 g. fat, 1.5 g. fiber
King Ranch Chicken Casserole
taken from: halfmysize.comIngredients
Serves - 6
Points - 4
1 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste
Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.
Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.
Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.
Nutrition Information:
205 cal., 2.4 g. fat, 2.5 g. fiber
Monday, December 3, 2007
Santa Fe Rice & Beans Soup
3 Santa Fe Style Rice & Beans frozen dinners
3 cans of chicken broth
1 can rotel
1 can diced tomatoes
1 can corn, drained
1 can black beans, drained
1 can FF refried beans
Cook frozen dinners according to package. Add all ingredients to large pot. Cook until heated through. Soup will get thicker the longer it simmers. Cook until desired temp. and thickness.
Serves 12, 3 points per serving.
*I got this recipe at a WW meeting. Our leader made some for us to try and it was very tasty!
3 cans of chicken broth
1 can rotel
1 can diced tomatoes
1 can corn, drained
1 can black beans, drained
1 can FF refried beans
Cook frozen dinners according to package. Add all ingredients to large pot. Cook until heated through. Soup will get thicker the longer it simmers. Cook until desired temp. and thickness.
Serves 12, 3 points per serving.
*I got this recipe at a WW meeting. Our leader made some for us to try and it was very tasty!
Salsa Chicken
1 lb. chicken
1 can yellow corn, drained
1 can black beans, drained
16 oz. salsa
cumin
chili powder
1/2 cup shredded cheese
Place chicken in slow cooker and dump all ingredients, except cheese, on top of chicken. Sprinkle enough cumin & chili powder on top to season. I normally put just enough of each that I can *see* it. Cook on low 6-8 hours. Put shredded cheese on top and place lid back for another 5-10 minutes, until cheese melts. Stir together. Chicken should fall apart, if it doesn't, shred the chicken.
We like to eat this over rice or in a tortilla as a taco. Sometimes we add sour cream on top.
1 can yellow corn, drained
1 can black beans, drained
16 oz. salsa
cumin
chili powder
1/2 cup shredded cheese
Place chicken in slow cooker and dump all ingredients, except cheese, on top of chicken. Sprinkle enough cumin & chili powder on top to season. I normally put just enough of each that I can *see* it. Cook on low 6-8 hours. Put shredded cheese on top and place lid back for another 5-10 minutes, until cheese melts. Stir together. Chicken should fall apart, if it doesn't, shred the chicken.
We like to eat this over rice or in a tortilla as a taco. Sometimes we add sour cream on top.
Menu Plan Monday
Monday: Grilled cheese & tomato soup
Tuesday: Chicken Bake from Dinner Station
Wednesday: Salsa Chicken Tacos
Thursday: Banana Pancakes
Friday: Santa Fe Beans & Rice Soup
Tuesday: Chicken Bake from Dinner Station
Wednesday: Salsa Chicken Tacos
Thursday: Banana Pancakes
Friday: Santa Fe Beans & Rice Soup
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