1/2 cup chopped onion
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup chili powder
One 16oz. jar Chi-Chi's salsa
1/4 cup water
1/2 tsp. ground crumin
1/2 tsp. ground cinnamon
1 lb. cooked boneless, skinless chicken breasts, shredded
Salt
Six 10 inch flour tortillas, warmed
1 cup refried beans
Sour cream
Preheat oven to 425. Grease rimmed baking pan. In large saucepan, saute the onion and garlic in the oil until tender. Stir in the chili powder, 2/3 jar salsa, water, cumin, and cinnamon. Pour the mixture into a blender or food processor fitted with the metal blade. Process until smooth. Pour back into the sauce pan, stir in the chicken. Add salt to taste. Working with one tortilla at a time, spoon a heaping tablespoon of the refired beans down the center of each tortilla. Top with about 1/2 cup of chicken mixture. Place chimichangas in the greased baking pan, seam side down,. Brush all side with olive oil. Bake for 15 minutes or until golden brown and crisp. Serve with remaining salsa, sour cream, and guacamole. Serves 6.
From American's Most Wanted Recipes by Ron Douglas.
Tuesday, February 21, 2012
Chocolate Chip-Cinnamon Breakfast Ring
Very good!! Great for those with a sweet tooth!
1/2 cup butter, softened
2 (12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
1 (3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1/2cup firmly packed brown sugar
1/4cup miniature semisweet chocolate chips
Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.
Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.
Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.
Recipe is from http://www.pillsbury.com/recipes/chocolate-chip-cinnamon-breakfast-ring/4c3f30b2-9bcc-41f1-b501-ab78611b0b1b
1/2 cup butter, softened
2 (12.4-oz.) cans Pillsbury® Refrigerated Cinnamon Rolls with Icing
1 (3.4-oz.) pkg. vanilla pudding and pie filling mix (not instant)
1/2cup firmly packed brown sugar
1/4cup miniature semisweet chocolate chips
Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.
Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.
Bake 24 to 28 minutes or until rolls are deep golden brown and dough appears done when slightly pulled apart. Cool in pan 2 minutes. Place heatproof serving platter upside down over pan; turn platter and pan over. Remove pan. Cool 15 minutes.
Remove lid from icing. Microwave icing on High 10 to 15 seconds or until of drizzling consistency. Drizzle icing over ring. Cut into wedges to serve.
Recipe is from http://www.pillsbury.com/recipes/chocolate-chip-cinnamon-breakfast-ring/4c3f30b2-9bcc-41f1-b501-ab78611b0b1b
Puffed Dutch NILLA Pancake
Made this for breakfast for dinner once. I used egg beaters and reduced fat Nilla wafers instead. Came out really puffy. Very good!!
3 eggs
3/4 cup milk
20 Nilla wafers, finely crushed (about 2/3 cup)
8 fresh strawberries, sliced
1 banana, sliced
1 tsp. powdered sugar
Heat oven to 450. Beat eggs in medium bowl with whisk until well blended. Stir in crushed wafers. Wrap handle of large ovenproof skillet with several layers of foil. Heat on high heat 2 min. Spray with cooking spray. Add egg mixture; place in oven. Bake 14 to 16 min. or until egg mixture is puffed and golden brown. Remove from oven; top with fruit. Sprinkle with sugar.
Recipe is from http://www.kraftrecipes.com/recipes/puffed-dutch-nilla-pancake-64203.aspx
3 eggs
3/4 cup milk
20 Nilla wafers, finely crushed (about 2/3 cup)
8 fresh strawberries, sliced
1 banana, sliced
1 tsp. powdered sugar
Heat oven to 450. Beat eggs in medium bowl with whisk until well blended. Stir in crushed wafers. Wrap handle of large ovenproof skillet with several layers of foil. Heat on high heat 2 min. Spray with cooking spray. Add egg mixture; place in oven. Bake 14 to 16 min. or until egg mixture is puffed and golden brown. Remove from oven; top with fruit. Sprinkle with sugar.
Recipe is from http://www.kraftrecipes.com/recipes/puffed-dutch-nilla-pancake-64203.aspx
Grilled gobblers
Very quick and easy dinner. I make macaroni and cheese as a side and we have fruit.
2 slices bread
1 Tbsp. mayo
1 tsp. Dijon Mustard ( I like to used honey mustard too.) 1 slice American cheese.
4 slices Oven Roasted Turkey Breast
2 slices tomato
Spread 1 bread slice with 1 tsp. mayo; spread remaining bread slice with mustard. Fill bread slices with Singles, turkey and tomatoes.Spread outside of sandwich with remaining mayo. Cook in skillet on medium heat on both sides until golden brown.
Recipe is from Kraftfoods.com
Recipe is from Kraftfoods.com
Mexican chicken casserole
Made this the other night because the hubby was craving Mexican.
Prep time: 20 minutes
Total time: 45 minutes
Makes 4 servings.
3/4 lb. boneless skinless chicken breasts cut into bite size pieces
1 tsp. ground cumin
1 green pepper chopped
1 1/2 cups salsa
2 oz (1/4 of 8 oz. package of cream cheese) cubed
1 can (15oz.) no-salt added black beans, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inches) I used flour ones.
1/2 cup Mexican style shredded cheese, divided
Heat oven to 375.
Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat. Add peppers, stirring occasionally. Stir in salsa. Add cream cheese, cook until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortillas and chicken mixture; cover. Bake 20 minutes or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered 5 minutes until melted.
I omitted the peppers and tomatoes because my hubby dislikes those. I add those to my own. I pureed the salsa because of the chunks of tomato so my hubby will eat it. It still turned out good!
Recipe from Kraftrecipes.com
Prep time: 20 minutes
Total time: 45 minutes
Makes 4 servings.
3/4 lb. boneless skinless chicken breasts cut into bite size pieces
1 tsp. ground cumin
1 green pepper chopped
1 1/2 cups salsa
2 oz (1/4 of 8 oz. package of cream cheese) cubed
1 can (15oz.) no-salt added black beans, rinsed
1 tomato, chopped
2 whole wheat tortillas (6 inches) I used flour ones.
1/2 cup Mexican style shredded cheese, divided
Heat oven to 375.
Cook and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat. Add peppers, stirring occasionally. Stir in salsa. Add cream cheese, cook until melted. Stir in beans and tomatoes.
Spoon 1/3 of chicken mixture into square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortillas and chicken mixture; cover. Bake 20 minutes or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered 5 minutes until melted.
I omitted the peppers and tomatoes because my hubby dislikes those. I add those to my own. I pureed the salsa because of the chunks of tomato so my hubby will eat it. It still turned out good!
Recipe from Kraftrecipes.com
Homemade Dumplings
So I made chicken and dumplings the other night and decided to try and make my own dumplings instead of using canned biscuits. They came out really good! I got the recipe from cooks.com.
2 cups flour
1 1/4 tsp. baking powder if flour is not self-rising
3/4 tsp. salf
1 tbsp. butter melted
3/4 cups milk
Mix all together well. Then roll out well on floured board. Roll out real thin and then cut in small squares and drop in real hot chicken broth, one at a time. Then cover and cook for about 20 minutes over real low fire.
On a side note, I cook my chicken in 1 large can of chicken broth for 20 minutes. Removed the chicken and dropped in the dumplings. After dumplings are done, I added the shredded chicken, cream of chicken soup, salt and pepper. Stirred and let simmer 15 minutes. It was delicious!! Hubby even loved it.
2 cups flour
1 1/4 tsp. baking powder if flour is not self-rising
3/4 tsp. salf
1 tbsp. butter melted
3/4 cups milk
Mix all together well. Then roll out well on floured board. Roll out real thin and then cut in small squares and drop in real hot chicken broth, one at a time. Then cover and cook for about 20 minutes over real low fire.
On a side note, I cook my chicken in 1 large can of chicken broth for 20 minutes. Removed the chicken and dropped in the dumplings. After dumplings are done, I added the shredded chicken, cream of chicken soup, salt and pepper. Stirred and let simmer 15 minutes. It was delicious!! Hubby even loved it.
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