Chicken with Bacon and Feta - Britta
Beef Enchiladas with Red Chile Sauce - Cheryl
Whole Wheat Waffles - Kim Rogers
Pesto Chicken Pizza - Kim Roylance
Chicken and Sour Cream Enchiladas - Michele
Crock Pot Chicken Tacos - Stacey
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Friday, May 11, 2012
Chicken with Bacon and Feta
4 slices bacon
1/2 cup crumbled feta
4 chicken breasts
2 15 oz. cans diced tomatoes
1 Tbsp. dried basil
2 cloves garlic
Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain, cool, then crumble into small pieces. Place all ingredients in crock pot. Cook until chicken cooked through, about 6 hours on low or 3 hours on high. Serve with pasta.
1/2 cup crumbled feta
4 chicken breasts
2 15 oz. cans diced tomatoes
1 Tbsp. dried basil
2 cloves garlic
Place the bacon in a large, deep skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain, cool, then crumble into small pieces. Place all ingredients in crock pot. Cook until chicken cooked through, about 6 hours on low or 3 hours on high. Serve with pasta.
Whole Wheat Waffles
1 c. flour
1 c. whole-wheat flour
4 tsp. baking powder
4 tsp. sugar
½ tsp salt
2 eggs; separated
2 c milk
6 T oil
Sift dry ingredients together in a bowl. In a separate bowl, beat egg whites until stiff. Mix egg yolks, milk and vegetable oil together. Add to dry ingredients and mix together thoroughly. Gently fold egg white into batter.
1 c. whole-wheat flour
4 tsp. baking powder
4 tsp. sugar
½ tsp salt
2 eggs; separated
2 c milk
6 T oil
Sift dry ingredients together in a bowl. In a separate bowl, beat egg whites until stiff. Mix egg yolks, milk and vegetable oil together. Add to dry ingredients and mix together thoroughly. Gently fold egg white into batter.
Beef Enchiladas with Red Chile Sauce
1 ½-2 lbs. ground beef
½ medium onion, chopped fine
2 jalapenos, chopped fine, or 2 Tb green pepper
3 garlic cloves, minced
2 T flour
1 Tb chili powder
1 tsp cumin
2 tsp sugar
15 oz. tomato sauce
1 C water
1 large tomato, seeded & chopped
1 C shredded white cheddar
1 C shredded Monterey jack
10-12 tortillas
Brown beef with onion, peppers and garlic. Drain; add flour, spices and sugar. Stir well, then add tomato sauce, water and tomato. Simmer 5 minutes. Use slotted spoon to fill tortillas with meat, then add cheese and roll up. Place in greased pan and top with the remaining sauce and cheese. Bake at 375 for 20 minutes or until hot and bubbly. Top with lettuce, tomato, sour cream, etc.
½ medium onion, chopped fine
2 jalapenos, chopped fine, or 2 Tb green pepper
3 garlic cloves, minced
2 T flour
1 Tb chili powder
1 tsp cumin
2 tsp sugar
15 oz. tomato sauce
1 C water
1 large tomato, seeded & chopped
1 C shredded white cheddar
1 C shredded Monterey jack
10-12 tortillas
Brown beef with onion, peppers and garlic. Drain; add flour, spices and sugar. Stir well, then add tomato sauce, water and tomato. Simmer 5 minutes. Use slotted spoon to fill tortillas with meat, then add cheese and roll up. Place in greased pan and top with the remaining sauce and cheese. Bake at 375 for 20 minutes or until hot and bubbly. Top with lettuce, tomato, sour cream, etc.
Chicken & Sour Cream Enchiladas
4 Chicken breasts, cooked, and diced
2 cans cream of chicken soup
1 pt. (16 oz.) sour cream
1 can (7 oz.) diced green chiles
Flour tortillas (approx. 20-24)
Shredded cheddar cheese
3-4 green onions, sliced
In a saucepan, mix diced chicken, soup, sour cream, and chiles together. Cook, stirring constantly, until it boils. Reduce heat and simmer about 5 mins. Put 2 heaping tablespoons chicken mixture on each tortilla. Roll up and place in a lightly greased baking dish. Pour remaining mixture on top. Sprinkle with grated cheese and top with green onions. Bake 350 degrees, uncovered, about 30 mins.
2 cans cream of chicken soup
1 pt. (16 oz.) sour cream
1 can (7 oz.) diced green chiles
Flour tortillas (approx. 20-24)
Shredded cheddar cheese
3-4 green onions, sliced
In a saucepan, mix diced chicken, soup, sour cream, and chiles together. Cook, stirring constantly, until it boils. Reduce heat and simmer about 5 mins. Put 2 heaping tablespoons chicken mixture on each tortilla. Roll up and place in a lightly greased baking dish. Pour remaining mixture on top. Sprinkle with grated cheese and top with green onions. Bake 350 degrees, uncovered, about 30 mins.
Crockpot Chicken Tacos
1 envelope Taco Seasoning
3-4 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. Serve with lettuce, cheese, tomato
3-4 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. Serve with lettuce, cheese, tomato
Pesto Chicken Pizza
1 Thin pizza crust (you can buy these in packages of 2 at Walmart)
¼ C Pesto sauce
1 cup Grilled chicken breasts – Season to taste
1 cup Mozzarella cheese
¼ cup red onion cut into strips
1 cup sliced fresh mushrooms
Grill chicken, season according to taste. Cut into bite size pieces. Spread pesto sauce on pizza crust. Cover pesto sauce with cheese. Top with chicken, peppers, and mushrooms. Bake according to directions on pizza package.
¼ C Pesto sauce
1 cup Grilled chicken breasts – Season to taste
1 cup Mozzarella cheese
¼ cup red onion cut into strips
1 cup sliced fresh mushrooms
Grill chicken, season according to taste. Cut into bite size pieces. Spread pesto sauce on pizza crust. Cover pesto sauce with cheese. Top with chicken, peppers, and mushrooms. Bake according to directions on pizza package.