Tuesday, January 29, 2008

Sun-Dried Tomato Chicken Roll-Ups

2 large eggs, lightly beaten
1 cup seasoned bread crumbs
1 ½ cups ricotta cheese
1 cup oil-packed sun-dried tomatoes, drained and chopped
8 chicken breast cutlets (or tenderized filets)
½ lb. deli-sliced provolone cheese
extra virgin olive oil (I use Pam olive oil spray)

Position a rack in the upper third of the oven and preheat to 400 degrees. Cover a rimmed baking sheet with foil and grease the foil.
Place the beaten eggs and bread crumbs into separate shallow bowls. In another bowl, mix the ricotta and sun dried tomatoes. Dip the chicken cutlets into the egg, then coat with the bread crumbs and place on a work surface. Place a slice of provolone and a heaping tablespoon of ricotta mixture on each cutlet. Roll up and secure with toothpicks.
Place the chicken roll-ups side by side on the prepared baking sheet and drizzle with the olive oil or spray with Pam. Bake until the chicken is golden and the cheese is bubbling, about 20 minutes.

Sunday, January 27, 2008

Black Bean Soup.

Delicious. Fast. Easy.

Black Bean Soup

1 cup salsa (fresca is best, but any type will do) plus more for garnish
2 15 oz. cans black beans, drained and rinsed
2 cups chicken broth

sour cream, for garnish
lime, for garnish

Heat salsa in large saucepan over medium heat, stirring frequently for about 5 minutes. Stir in beans and broth; heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.
Cool slightly and spoon half of soup into blender or food processor to puree.

Serve with sour cream and salsa. Also good with shredded chicken, tortilla strips, avocado, tomatoes, and cheese.

Wednesday, January 23, 2008

Crockpot chicken Tortilla Soup

4-6 chicken breasts (I usually just put them in the crock pot frozen)
2 cans black beans
1 can of corn
1 can chicken broth (water and chicken boullion cubes also works)
1 packet taco seasoning mix1 cup salsa (any kind, sometimes I'll just add the whole jar)
Top with grated cheese, sour cream, and chips before eating.

This recipe is great because you can throw it in the crock pot in the morning, cook it on low, and it's perfect by dinner time. The chicken usually shreds on it's own, but you may want to shred it yourself before serving it.

Friday, January 18, 2008

Fiesta Casserole

Ok, so I know casseroles are not included, but we may have to make an exception for this one. This recipe is in a new cookbook my dad gave Maren and I for Christmas. I made it a little different but let me start by giving you the recipe as the book says:

3 cups chicken broth
2 cups instant rice
2 cups frozen corn, thawed
1 (15.5 oz) can of black beans, rinsed
1 1/2 cups salsa
1 Tbsp tabasco
3 cups shredded cooked chicken
2 cups shredded cheese
6 oz Fritos, crushed to course crumbs
lime wedges for serving

Adjust oven rack to middle position and preheat oven to 450. Combine broth, rice, corn, beans, salsa and tabasco. Pour into 9 x 13 baking dish and bake for 15 minutes. Then stir in chicken and sprinkle cheese evenly over the top, then sprinkle Fritos evenly over the top. Bake until edges are bubbling and crumbs are toasted, about 8 to 12 mintues longer. Serve with lime wedges.

Ok, so that is the original, let me give you Shannon's version. So, I really don't like rice with my Mexican food so I left out the rice and only added about a cup or so of the chicken broth for the beginning bake. I also am weak and therefore left out the tabasco but instead I added a Tbsp or so of chopped cilantro (which I love!!!). From there the rest of the bake is the same but we washed up a bunch of leafy greens to place our servings of the casserole on. I am telling you it was delicious and the Fritos crushed on top were awesome! Heads up though, this does not serve as well for left overs because the fritos aren't crunchy.

Tuesday, January 8, 2008

Stuffed Green Peppers

I made these last night and they were SO good (and I think it is pretty good for you). I tweaked this recipe from one I got online and I loved it! This makes enough to serve 6.

6 Green Bell Peppers
1/2 c. uncooked brown rice
1 1/2 pounds ground turkey
1/2 jar spaghetti sauce
1/2 bag mixed frozen veggies
1 c. frozen corn
dried chopped onion (if you use fresh I'm sure it would be even better)
Shredded cheese (mozzarella or Mexican mix)

Make rice, as directed on bag. Brown turkey, pour off grease. Add spaghetti sauce (i used Prego Mushroom and Garlic) rice, frozen veggies/corn and chopped onion. Mix and warm in pan.

In separate pan, boil water and put peppers in for about 3 minutes. Remove peppers and put into cold water (apparently, this is called blanching). Put peppers in your baking dish and fill with filling prepared above. Cover and bake on 350 for 45 minutes. Take cover off and put cheese on top. Bake uncovered for another 5 minutes. Enjoy!