2 T. butter or margarine
½ of a small yellow onion
1 c. uncooked long grain rice
2 c. hot chicken broth (2 c. boiling water + 2 bouillon cubes)
1-2 c. salsa
2 green onions, chopped (optional)
Melt butter in a saucepan. Sautee onion and rice until lightly brown. Add chicken broth and salsa. Stir well. Cover and simmer for 25 min. or until liquid is absorbed and rice is tender. Stir in green onions just before serving if desired. Yield: 4-6 servings.
(*Note: The type and amount of salsa used determines how spicy the rice is. I omitted the green onions and used Pace mild picante sauce and it turned out great.)
This is Kim’s recipe and it is fast and fabulous!
Thursday, February 28, 2008
Chicken Enchiladas
2 lg. chicken breasts, boiled in chicken broth and shredded
2 cans cream of chicken soup
~1 c. sour cream
1 sm. can diced green chilies
10-12 small white corn tortillas
Monterey jack and cheddar cheese, shredded
2-3 green onions, finely chopped
Combine soup, sour cream and chilies in a small sauce pan. Warm through. Pour a small amount of sauce in bottom of a 9x13 pan. Cover tortillas with a paper towel and warm in microwave for about 20 seconds. Starting on one end, bend first tortilla in a taco shape and add a small handful of chicken, a large spoonful of sauce and a small handful of Monterey jack cheese. Roll up and place seam side down in pan. Keep doing this until pan is full. You may need to put last 2 or 3 tortillas the other direction in the pan. Pour the rest of the sauce over the top and smooth evenly over tortillas with spoon until completely covered. Sprinkle with another handful or two of Monterey jack and cheddar cheeses. Sprinkle chopped green onion on top of cheese. Cover with foil and bake at 350 for 30 min. Uncover and bake for 5-10 min. longer or until cheese is melted and enchiladas are hot and bubbly. Let stand 10 min. before serving. Top with shredded lettuce and diced fresh tomato.
2 cans cream of chicken soup
~1 c. sour cream
1 sm. can diced green chilies
10-12 small white corn tortillas
Monterey jack and cheddar cheese, shredded
2-3 green onions, finely chopped
Combine soup, sour cream and chilies in a small sauce pan. Warm through. Pour a small amount of sauce in bottom of a 9x13 pan. Cover tortillas with a paper towel and warm in microwave for about 20 seconds. Starting on one end, bend first tortilla in a taco shape and add a small handful of chicken, a large spoonful of sauce and a small handful of Monterey jack cheese. Roll up and place seam side down in pan. Keep doing this until pan is full. You may need to put last 2 or 3 tortillas the other direction in the pan. Pour the rest of the sauce over the top and smooth evenly over tortillas with spoon until completely covered. Sprinkle with another handful or two of Monterey jack and cheddar cheeses. Sprinkle chopped green onion on top of cheese. Cover with foil and bake at 350 for 30 min. Uncover and bake for 5-10 min. longer or until cheese is melted and enchiladas are hot and bubbly. Let stand 10 min. before serving. Top with shredded lettuce and diced fresh tomato.
Chicken Tortellini Soup
2 T. dried basil
4 cloves garlic
1 small onion, finely chopped
1 T. canola or olive oil
10 c. chicken broth
1 (16 oz.) pkg. frozen cheese tortellini
2 -3 chicken breasts, boiled and chopped
1 can diced tomatoes (with juice)
Desired amount of chopped vegetables:
Celery, carrots, zucchini, yellow squash
Salt and pepper to taste
In medium stock pot, sautee basil, garlic and onion in olive oil. Add chicken broth and bring to a boil. Add celery and carrots and simmer covered for 10 minutes. Add zucchini, squash, tomatoes and chicken. Season with salt and pepper and let simmer for 20 minutes. Add tortellini last and simmer until tortellini is done and vegetables and tender.
(Weight Watchers – 1 Point/ cup)
4 cloves garlic
1 small onion, finely chopped
1 T. canola or olive oil
10 c. chicken broth
1 (16 oz.) pkg. frozen cheese tortellini
2 -3 chicken breasts, boiled and chopped
1 can diced tomatoes (with juice)
Desired amount of chopped vegetables:
Celery, carrots, zucchini, yellow squash
Salt and pepper to taste
In medium stock pot, sautee basil, garlic and onion in olive oil. Add chicken broth and bring to a boil. Add celery and carrots and simmer covered for 10 minutes. Add zucchini, squash, tomatoes and chicken. Season with salt and pepper and let simmer for 20 minutes. Add tortellini last and simmer until tortellini is done and vegetables and tender.
(Weight Watchers – 1 Point/ cup)
Cranberry Spinach Salad
1 lb. fresh spinach, rinsed and torn into bite sized pieces if needed
3/4 c. pine nuts (or slivered almonds), toasted
1/2 to 1 c. dried cranberries
4-6 slices of cooked bacon, crumbled
diced red onion
crumbled blue cheese
Dressing:
1/4 c. balsamic vinegar (can substitute white wine vinegar)
1/4 c. cider vinegar
1/2 c. oil
1/2 c. sugar
2 tsp. minced onion (optional)
1/4 tsp. paprika
2 T. toasted sesame seeds
Combine salad ingredients. Mix dressing well and pour desired amount over salad just before serving. Toss well. (I like to blend my salad dressings in a food processor or blender to keep oil and vinegar from separating. If doing this - add sesame seeds after blending.)
3/4 c. pine nuts (or slivered almonds), toasted
1/2 to 1 c. dried cranberries
4-6 slices of cooked bacon, crumbled
diced red onion
crumbled blue cheese
Dressing:
1/4 c. balsamic vinegar (can substitute white wine vinegar)
1/4 c. cider vinegar
1/2 c. oil
1/2 c. sugar
2 tsp. minced onion (optional)
1/4 tsp. paprika
2 T. toasted sesame seeds
Combine salad ingredients. Mix dressing well and pour desired amount over salad just before serving. Toss well. (I like to blend my salad dressings in a food processor or blender to keep oil and vinegar from separating. If doing this - add sesame seeds after blending.)
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