Poor thing.
Here's the new recipes that I've lined up for February:
Chili's Chicken Enchilada Soup Recipe
Ingredients:
1 tablespoon vegetable oil
1 lb. of chicken breast fillets (approx. 3 fillets)
1/2 cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
Garnish (if desired)
shredded cheddar cheese
crumbled corn tortilla chips
picante sauce
Directions:
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and sautee over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and picante sauce.
Makes approx. 12 servings.
Southwestern Chicken
Throw 4-6 chicken breasts in a crock pot and cover in salsa. (I use about 3 cups.) Add a can of corn (drained) and a can of black beans (drained). Cook on low all day. About 1 hour before serving, throw in one block of cream cheese and shred the chicken. Serve it over white rice or scoop it into flour tortillas and roll them up like burritos. Completely easy and very tasty!
Layered Mexican Chicken- Weight Watchers
Ingredients
1 serving olive oil cooking spray (5 one-second sprays per serving)
2 pound uncooked boneless, skinless chicken breast(s)
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Monterey Jack cheese, or Mexican-style cheese blend
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot
Instructions
1. Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
2. Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
4. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
5. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
Parmesan Baked Chicken:
-2 egg whites
-1/3 cup Italian-seasoned breadcrumbs
-2 Tbsp reduced fat Parmesan cheese (grated)
-2 chicken breasts (boneless, skinless)
1. Preheat oven to 400 degrees.
2. In mixing bowl beat egg whites until slightly frothy. The mix breadcrumbs and parmesan cheese in a pie-plate.
3. Dip chicken in egg whites and then bread crumb mixture, coating both sides.
4. Lightly coat baking sheet with cooking spray. Place breasts on sheet; bake for approximately 12 minutes, turn over and bake for approximately 12 minutes. (I then broil it for a minute or two for extra 'crispy' top)
Pancake Casserole
1 1/2 C. Bisquick
1 T. Sugar
2 Eggs
3/4 C. milk
1/4 C. Syrup
1 1/2 C. grated cheese
12 pieces of bacon - cooked and crumbled
mix bisquick, sugar, eggs milk and syrup together. Mix in 1/2 of the cheese and a little of the crumbled bacon. pour into pam sprayed pan. cook at 425 for 10-15 min. add rest of cheese and bacon to top and return to oven until cheese is bubbly.
Serve with butter and syrup
Company French Toast
1 stick butter
1 cup brown sugar
1 t. cinnamon
6 eggs
1 ½ cups milk
2 t. vanilla (my addition)
1 loaf white bread
Melt butter and pour into 9x13 pan. Add your brown sugar and cinnamon and mix well to make a paste to cover bottom of dish. Layer 2 layers of bread over sugar mixture. Beat eggs and milk and vanilla together and pour over bread. Cover and let stand in fridge overnight. Preheat oven to 300-325 and cook uncovered for about 45 minutes, Cut into squares and flip over onto plate. Sprinkle with powdered sugar if desired. (Doesn’t need the sugar though)
Chili's Monterrey Chicken
1 boneless skinless chicken breast
2 tsp Barbeque sauce (I like KC Masterpiece - Original)
2 slices of cooked bacon
1/4 cup shredded Monterry Jack & cheddar cheese
chopped tomatoes
chives
Pound chicken breast to about 1/2 to 3/4 inch thick. Season with salt & pepper. Cook chicken in skillet until done on both sides. Transfer to baking sheet and top with barbeque sauce, bacon and cheese. Broil in the oven until cheese is melted and bubbly. Top with tomatoes & chives.
Bacon Chicken
This easy and delicious recipe takes just minutes to make.
INGREDIENTS:
6 slices bacon
1 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 onion, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1-1/2 cups shredded cheddar cheese
PREPARATION:
Cook bacon in 12" skillet until crisp, about 4-6 minutes. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet. Saute chicken breasts in this mixture over medium heat, turning once, until chicken is cooked and no longer pink in center.
Place chicken in ungreased 12x8" baking dish.
Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes until cheese is melted. Serves 6
Chicken and beans
| 1 | lb chicken breast strips for stir-fry |
| 1 | package (1.25 oz) Old El Paso® taco seasoning mix |
| 1 | can (15 oz) Progresso® black or pinto beans, drained, rinsed |
| 1 | can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained |
| 1/4 | cup water |
|
| Tortillas, if desired |
| 1. | Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center. |
| 2. | Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas. |
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