Ingredients:
1 lb. boneless skinless chicken breasts, shredded & cooked
1 c. water
1 c. mild salsa
1 pkg. taco seasoning mix
2 c. cooked rice
1 can blackbeans, drained
8-12 flour tortillas
Directions:
In skillet or saucepan, combine chicken, water, beans, salsa and seasoning. Bring to a boil. Add rice, simmer on low for 5 minutes. Spoon mixture into center of tortillas and warp. You can add cheese to mixture before wrapping if desired.
To freeze: simply wrap each folded tortilla in tinfoil and place in 1 gallon freezer bag.
To serve: reheat and eat. Serve with cheese, salsa and/ or sour cream.
Thursday, April 16, 2009
Pumkin Waffles with Cranberry Syrup
1-½ cups all-purpose flour
1-¼ cups whole-wheat flour
⅓ cup sugar
2-½ tsp. baking powder
1-½ tsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp. salt
1-½ cups low-fat buttermilk
1 cup canned pumpkin
1 large egg
1 Tbs. canola oil
1 tsp. vanilla extract
2 egg whites
Cranberry Honey:
¾ cup honey
¼ cup cranberry juice
1 cup fresh or frozen, thawed cranberries, divided
1. Waffles: Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
2. Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.
3. Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and ⅓ cup water to the flour mixture; stir until a moist batter forms.
4. Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.
5. Coat a waffle iron with cooking spray and preheat. Spoon about ⅓ cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.
6. Cranberry Honey: Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add ¾ cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining ¼ cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.
1-¼ cups whole-wheat flour
⅓ cup sugar
2-½ tsp. baking powder
1-½ tsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp. salt
1-½ cups low-fat buttermilk
1 cup canned pumpkin
1 large egg
1 Tbs. canola oil
1 tsp. vanilla extract
2 egg whites
Cranberry Honey:
¾ cup honey
¼ cup cranberry juice
1 cup fresh or frozen, thawed cranberries, divided
1. Waffles: Preheat the oven to 250 degrees F. Place a large baking sheet in the oven.
2. Combine the flours, sugar, baking powder, pumpkin pie spice, baking soda, and salt in a large bowl; stir to mix well and set aside.
3. Combine the buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl; whisk until smooth. Add the buttermilk mixture and ⅓ cup water to the flour mixture; stir until a moist batter forms.
4. Beat egg whites in a medium-size bowl with an electric mixer on high until stiff peaks form. Gently fold whites into batter.
5. Coat a waffle iron with cooking spray and preheat. Spoon about ⅓ cup of batter for each 4-inch waffle onto the hot waffle iron, spreading the batter to the edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry Honey.
6. Cranberry Honey: Bring the honey and cranberry juice to a boil over medium heat in a medium saucepan. Add ¾ cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining ¼ cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.
Herbed Pork Chops in Mushroom Sauce
Ingredients:
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried basil leaves OR tsp. dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick
1 tbsp. vegetable oil
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
Hot cooked rice
Directions:
MIX garlic powder, paprika and basil. Coat chops with garlic powder mixture.
HEAT oil in skillet. Cook chops 10 min. or until browned.
ADD onion and cook until tender.
ADD soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Serve with rice.
Serves 4.
TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried basil leaves OR tsp. dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick
1 tbsp. vegetable oil
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
Hot cooked rice
Directions:
MIX garlic powder, paprika and basil. Coat chops with garlic powder mixture.
HEAT oil in skillet. Cook chops 10 min. or until browned.
ADD onion and cook until tender.
ADD soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Serve with rice.
Serves 4.
TIP: Serve with steamed snow peas, cut carrots and yellow rice. For dessert serve an apple cup: cubed Red and Golden Delicious apples topped with raisins and sliced almonds.
Campbell's Chicken and Cheese Enchiladas
Prep Time: 15 min.
Bake Time: 35 min.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Chunky Salsa
1 can (about 4 ounces) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8-inch), warmed
Directions:
Heat the oven to 375°F. Stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake for 35 minutes or until the filling is hot.
Serves 4.
Bake Time: 35 min.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Chunky Salsa
1 can (about 4 ounces) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8-inch), warmed
Directions:
Heat the oven to 375°F. Stir the soup and milk in a small bowl.
Stir 2 tablespoons soup mixture, chicken, salsa, chiles and chili powder in a medium bowl.
Spoon about 1/3 cup chicken mixture down the center of each tortilla. Roll the tortillas around the filling and place seam-side down into a greased 3-quart shallow baking dish.
Pour the remaining soup mixture over the filled enchiladas. Cover the baking dish.
Bake for 35 minutes or until the filling is hot.
Serves 4.
Campbell's Lemony Olive Chicken
Ingredients:
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
1/4 cup milk
1/2 tsp. lemon juice
1/8 tsp. ground black pepper
1/2 cup sliced pitted ripe olives
4 lemon slices
4 cups hot cooked rice
Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.
Serves 4.
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup
1/4 cup milk
1/2 tsp. lemon juice
1/8 tsp. ground black pepper
1/2 cup sliced pitted ripe olives
4 lemon slices
4 cups hot cooked rice
Directions:
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, milk, lemon juice, pepper and olives. Top with lemon slices. Heat to a boil. Cover and cook over low heat 5 min. or until done. Serve with rice.
Serves 4.
Mexican Pasta Salad
1 - 12 oz package bowtie pasta noodles
3-4 boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 can sliced olives, drained
1 tomato, diced
Dressing:
1 package Fiesta Ranch Dip
1/2 cup apple cider vinegar
1/2 vegetable oil
Boil noodle until soft and drain in a colander. Cook chicken breast thoroughly, rinse and drain well. Cut into bite size pieces removing additional fat. Combine all ingredients together stirring well. Mix dressing together well and pour over noodle mixture stirring well. Chill in refrigerator until ready to serve.
3-4 boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 can sliced olives, drained
1 tomato, diced
Dressing:
1 package Fiesta Ranch Dip
1/2 cup apple cider vinegar
1/2 vegetable oil
Boil noodle until soft and drain in a colander. Cook chicken breast thoroughly, rinse and drain well. Cut into bite size pieces removing additional fat. Combine all ingredients together stirring well. Mix dressing together well and pour over noodle mixture stirring well. Chill in refrigerator until ready to serve.
Navajo Tacos
2 cups flour
1 teaspoon baking powder
1/2 - 3/4 cup warm water
1 teaspoon salt
1 tablespoon shortening
Combine dry ingredients, cut in shortening with fork. Slowly add water a little at a time. Let dough rest 15 mintues, divide into 12 portions and roll out into 7''
1 teaspoon baking powder
1/2 - 3/4 cup warm water
1 teaspoon salt
1 tablespoon shortening
Combine dry ingredients, cut in shortening with fork. Slowly add water a little at a time. Let dough rest 15 mintues, divide into 12 portions and roll out into 7''
Cheesy Chicken Rice Bake
1 can condensed cheddar cheese soup
1 cup water
1 cup shredded cheddar cheese
3/4 cup uncooked regular white rice
4 skinless, boneless chicken breast halved
To freeze: Dump all ingredients in a 2 Quart shallow baking dish. Cover and bake at 375 F gor 45 minutes or until chicken and rice are done.
1 cup water
1 cup shredded cheddar cheese
3/4 cup uncooked regular white rice
4 skinless, boneless chicken breast halved
To freeze: Dump all ingredients in a 2 Quart shallow baking dish. Cover and bake at 375 F gor 45 minutes or until chicken and rice are done.
Yummy Meatballs
15 frozen meatballs (Sam's Club)
1 can cream of chicken
1 can cream of mushroom soup
1-2 tsp. mustard
1-2 tsp. worcesterhire sauce
Combine all ingredients and heat thoroughly. Serve over warm noodles or rice.
1 can cream of chicken
1 can cream of mushroom soup
1-2 tsp. mustard
1-2 tsp. worcesterhire sauce
Combine all ingredients and heat thoroughly. Serve over warm noodles or rice.
Michelle's Alfredo Sauce
Ingredients:
1 cup heavy cream
1/2 cup butter or margarine
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Directions:
In large pan, heat cream and butter on low heat. Do not boil. Add cooked pasta, cheese, parsley, salt, pepper and garlic powder. Toss gently to coat. Serve immediately.
1 cup heavy cream
1/2 cup butter or margarine
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
Directions:
In large pan, heat cream and butter on low heat. Do not boil. Add cooked pasta, cheese, parsley, salt, pepper and garlic powder. Toss gently to coat. Serve immediately.
Michelle's Crepes
Ingredients:
1 1/2 cups of flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons of butter
1/2 teaspoon vanilla
2 large eggs
1 1/2 cups of flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons of butter
1/2 teaspoon vanilla
2 large eggs
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