October 16, 2009

A Little Post Ketchup. . .I mean Catch Up

Nope, no ketchup made. Just several other things. I made more applesauce, then I made dinners from my menu plan. I made the Chicken Tortellini Bake for dinner and I made the Enchiladas and Chicken Cordon Bleu Bake to eat tomorrow and Saturday or Sunday.

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Chicken Tortellini Bake
adapted from Mmm...Cafe
Print Recipe

16 oz pkg of cheese tortellini, thawed
2 cups chicken, boiled or sauteed and cut into bite size pieces
8 oz chicken broth
1 (4 oz) can green chilies
3/4 cup sour cream
3/4 cup shredded monterey jack cheese
3/4 cup shredded mozzarella cheese

Bring a large pot of water to boil and cook tortellini for 2-3 minutes . Drain and set aside. Mix the monterey jack and mozzarella cheese together. In a separate bowl, whisk to combine chicken broth, sour cream, and green chilies. Spray a 8x8 pan with cooking spray. Pour cooked tortellini in bottom of pan. Sprinkle half the cheese over tortellini. Scatter chicken over the top. Pour sauce mixture over the chicken/tortellini/cheese and sprinkle remaining cheese over the top. Bake covered with tin foil at 375 for 15 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

++I assembled everything then placed in the refrigerator for a couple hours. I added about 10 minutes to each bake time (covered and uncovered).

++This was delicious. I served it with steamed broccoli. I think the broccoli could be baked in the casserole and that would be delicious as well.

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Enchiladas
adapted from What's Cooking in the Orange Kitchen
Print Recipe

1-2 tbsp vegetable oil
1 lb lean ground meat (beef, turkey, or chicken)
1 medium onion chopped
1 clove of garlic, pressed
1/2 cup sour cream
1 cup shredded cheese
enchilada sauce
8-10 8 inch tortillas (corn or flour)
1/2-1 cup shredded cheese

Preheat over to 350 degrees. In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat to the pan and brown. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream and cheese. Then pour into a pie plate. Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you've used all of the filling. Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.

++I assembled this and it is in the refrigerator waiting to be eaten tomorrow or the next day.

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Chicken Cordon Bleu Bake
adapted from The Sisters' Cafe
Print Recipe

homemade croutons (recipe below)
1 can (10 3/4 oz) cream of chicken soup or Homemade Cream of Chicken Condensed Soup (recipe below)
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch strips
1 cup swiss cheese, shredded
2 cups cheddar cheese, shredded
2 cups cooked chicken

Combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese, and 1 cup of cheddar cheese, soup mixture and croutons. Sprinkle with remaining cheddar cheese. At this point you can freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

++I assembled this and it is in the refrigerator waiting to be eaten tomorrow or the next day.

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Croutons
from Sparky
Print Recipe

1/2 loaf sliced bread
1/4 - 1/3 cup olive oil
garlic powder
onion powder
seasoned salt

Cut bread into cubes. Heat oil on medium heat. Add bread crumbs. Stir to coat bread cubes with oil. Add seasonings (any desired seasonings could be used). Stir occasionally until croutons are toasted. Use right away or set aside to allow them to become stale and crunchy.

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Cream of Chicken Condensed Soup
from Everyday Food Storage
Print Recipe

1 cup Magic Mix
3/4 cup chicken broth (either from a can, bouillon, or liquid from canned chicken)
1 tsp dry parsley
dash of onion salt

Mix together with wire whisk over medium heat, stirring constantly. Bring to a boil and remove from heat.

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For dessert Moo made Fantastic Fudge. Mmmmm, chocolate.

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