This recipe was so easy but oh so yummy. Not much to explain with the recipe because it is pretty straight forward. Plus this casserole is a great make ahead meal. I let mine sit in the fridge for 2 nights before baking it off and it came out beautiful.
Chicken Green Enchilada Rice Bake
- 2 cups white long grain rice
- 2 1/2 cups cooked, shredded chicken ( I poached mine in water with chili powder, cumin, onion powder, garlic and crushed red pepper. This gave the chicken a great taste plus I used some of the poaching liquid to add moisture to the casserole since I was making it ahead of time.)
- 1- 15 oz can mild green enchilada sauce
- 1- 4-oz can sliced black olives
- 1- 15 oz can Rotel
- 1/2 cup sour cream
- 1 teaspoon ground cumin
- 2 cups shredded cheddar cheese
- Salt and pepper
Preheat oven to 350 F. and spray a 9×13 inch baking dish with non-stick cooking spray. Cook rice according to package directions. Then once rice is done mix rice, chicken, enchilada sauce, olives, Rotel, sour cream, cumin, salt and pepper all together. Then top evenly with shredded cheddar cheese and bake for 30 to 35 minutes, until cheese is melted and rice is hot. (Like I mentioned next to the chicken if you are going to keep this in the fridge for another nights meal and not bake immediately then I would add 1 cup of poaching liquid to the casserole. )
Yummy, Yum, Yum and Love,
Here is a new recipe that I am trying tonight for dinner. I like it because it is a meal all in one. I am just going to steam some green beans to go on the side.
I have for the past couple of weeks been trying to on Sunday afternoons to cook at least 3 week nights worth of meals. That way all I have to do when I come in from work is heat them up or Hubby can heat it up if I am working late. Which with it being summer you can guarantee that at least 2 nights out of the week I ain’t home until at least 8:00. Anyways enough of my whining about having to work 2 jobs.
Country Potato Salad
- 2 pounds small, red potatoes (skins on or off what ever blows your skirt up) I actually just used a few out of a 5 pound bag of regular old white potatoes.
- 1 cup chopped celery
- 1/2 cup chopped red onion (I left this out until we were ready to eat it. That way the onions don’t over power the salad.)
- 1/2 pound lean smoked ham, cut into bite size pieces.
- 1/4 cup chopped fresh parsley (use the fresh)
- 2 tbsp chopped chives (again use fresh)
- 2 tbsp dill, (can use dried here)
- 3/4 cup nonfat buttermilk
- 4 tbsp sour cream
- 2 tbsp Dijon mustard
- 1 lemon juiced, (use fresh)
- Salt and pepper to taste
Cut the potatoes into chunks (whatever size you can fit into your pie hole) and place them in a saucepan covered with water. Bring to a boil and cook until fork tender. Drain and rinse with cold water. This helps bring the temp of the potatoes down so you can mix it with the rest of the salad ingredients. While potatoes are cooling mix together the dressing in a blender. Take the parsley, chives, dill, buttermilk, sour cream, dijon mustard,lemon juice, salt and pepper put in blender and whiz away. Once all the herbs are blended in will stop the blender and taste for seasoning. When potatoes are cool enough to handle, put them in a large bowl with the celery, ham and onion (if eating right away) then top with dressing and mix. This can be made up to a day in advance just remember not to add the onions until right before serving.
The dressing is a cross between a green goddess dressing and a ranch to me. Hope you all enjoy this!
One Potato, Two Potato and Love,
This morning I was feeling the need to bake something. So as I opened the pantry I saw peaches sitting there just asking to be made into a cobbler. I dug out Granny Lucy’s Peach Cobbler recipe and knew that was just what we needed today.
After it came out the oven I couldn’t help but be brought back to a many Friday night sitting at her kitchen table playing Scrabble. As you see in the picture I even had to use the bowls she used to serve it in.
Here is the recipe that I know all of you that are family will be so glad to see:
- Preheat oven to 350 F.
- Spray a 8×8 pan with Pam
- Open 2 cans of peaches or 6 fresh peaches sliced and arrange in bottom of pan
- Take 5 slices of loaf bread, cut crust off and cut bread into 5 strips
- Cover peaches with the bread
- Mix: 1 stick melted butter, 1 1/2 cups sugar, 2 tablespoons flour and 1 egg that has been beaten
- Pour over bread and peaches
- Bake for 35 minutes
Let sit on counter for about 10 minutes to allow the filling to sit up.
Scoop out and enjoy!
Peaches, Memories and Love,
Last night for dinner we had a delicious tortellini salad from Cooking Light. This meal is great hot or cold. It also will hold up very well in the icebox if you want to make it the day before you are going to eat it. Oh it would be great for a picnic with someone special. Alright enough of that now on to the recipe.
Tortellini and Cherry Tomato Salad
- 2 (9 oz) packages fresh cheese tortellini ( you know the kind in the refrigerated section at the grocery)
- 1 1/2 cups slices of fresh asparagus or green beans ( use which ever blows your skirt up)
- 3 tablespoons rice wine vinegar
- 1 tablespoon balsamic vinegar (or more if you like)
- 1 tablespoon extra virgin olive oil ( I used lemon infused olive oil)
- Black pepper to taste
- 1 1/2 cups halved cherry tomatoes
- 3/4 cup fresh grated parmesan cheese (please do not be a cheap ass and use the stuff out of the green shaker can)
- 1/2 cup thinly sliced red onion or sweet white onion
- 1/3 cup thinly sliced fresh basil (same here as the cheese buy the fresh)
- 1 cup artichoke hearts, drained and diced (you can find these on the canned veggie aisle or sometimes with the pickles at the grocery)
- 1 cup sliced colorful bell pepper (I used about 6 mini ones from a bag I got at Costco. Please do not use green bell pepper)
- Romaine, spinach or what ever lettuce you like to make a bed for the tortellini
Cook pasta according to package directions. Drain the pasta then return the pasta pot to the stove with fresh water to cook the asparagus or green beans in. Once the asparagus or green beans has reached you likeness of doneness then drain.
While pasta cooks, combine vinegars, oil and pepper, stirring to combine. Once pasta and green veggies are done combine all the ingredients in a large bowl. Toss to coat everything and serve over lettuce of your choice.
Peace, Love and Pasta Salad,
Here it is 🙂
Sorry it has been a while since I posted but I have been super busy. This recipe was found on The Pioneer Woman’s blog and I changed it up a bit to suit us.
Here is the recipe:
- 1 pound ground chuck or lean ground beef
- 1 can tomato sauce (15 oz)
- salt and pepper
- 4 cups of thin egg noodles (they look like the noodles in chicken noodle soup out of a can)
- 1/2 cup sour cream ( I used fat-free but you use what ever blows your skirt up)
- 1 1/4 cup small curd cottage cheese ( Again I used fat-free)
- 1 cup grated sharp cheddar cheese ( I used 2% cheese because I refuse to use fat-free cheese. I don’t care what Weight Watcher says I will not use that cardboard and call it cheese)
Brown the ground beef in a large skillet. Drain the fat if not using extra lean ground beef, then add tomato sauce. Add salt and plenty of black pepper to this because it is your only seasoning. Stir, then simmer while you prepare the other ingredients. Cook the egg noodles, drain and then add in the sour cream, cottage cheese and lots more black pepper.
To assemble, pour your noodle mixture on the bottom of a sprayed 9×13 casserole dish. Then top the noodles with the meat mixture and top that with the cup of cheese. At this point I let my casserole come to room temp and refrigerated it for dinner one night this week. If you want to eat it right then, pop that baby into a 350 degree oven and let it cook for 20 minutes until the cheese is melted and the casserole is bubbling around the edges.
Peace, Love and super simple dinners
Forgot to take a picture before we had dug in for supper.
Actually the title to this post is a little miss leading. We did not in fact have coffee with our scones. Epic fail on my part letting us run out of coffee. So diet Dr. Pepper stepped up to fill the void left by not having any coffee.
Now on to the scone part of this post.
- 1 cup + 2 tablespoons all-purpose flour ( I actually used all-purpose bread flour for this)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain low-fat yogurt (this adds a nice tart flavor to the scones)
- 1 large egg
- 1 tablespoon butter, melted and cooled
Preheat the oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine the yogurt, egg, and butter. Add the yogurt mixture to the flour mixture; stir until just blended. On a lightly floured surface, roll out the dough into a 1/4 inch thick round. (Side note here: The dough was very sticky so add as much flour as needed to your hands. I also did not roll the dough out with a rolling pen but my hands.) With a sharp knife that has been dipped in flour, cut the dough into 12 or 9 wedges. Arrange the wedges on the baking sheet. Reduce the oven temp to 400 F. Bake until the scones are golden brown, 12-15 minutes. Cool on a wire rack for 10 minutes.
We enjoyed ours with strawberry jam spread on them. They were the perfect combination of sweet with just a little side note of tartness from the yogurt.
Peace, Love and I will never run out of coffee
They ain't pretty but they sure do taste good
In celebration of Fat Tuesday we had Gumbo for dinner that night. I know this isn’t a true Gumbo because I did not make a roux for this. I made a quick version Gumbo that was fast and healthy. We really enjoyed this and because it is so quick to make we can have it as often as we want.
Here we go: (as usual I will make notes along the way of the things I did different to work for us)
- 4 teaspoons olive oil
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 1 onion, chopped
- 1 garlic clove, minced (or a spoon full of already minced garlic from your jumbo tub from Costco)
- 1 can crushed tomatoes ( I used half of a big can because I can’t find medium size cans of crushed tomatoes)
- 2 cups chicken stock
- 2 cups sliced frozen okra
- 1 bay leaf
- 1 tablespoon paprika, garlic powder and onion powder
- 1/2 teaspoon cayenne (trust me on this)
- 1/2 pound shrimp ( I used frozen already cooked medium shrimps and cut them up so the shrimp went throughout all the Gumbo)
- 1/4 pound boneless and skinless chicken, cut into bite size pieces
- 1 piece of turkey kielbasa, cut into bite size pieces (1 half of 1 link in a 2 link package)
- Rice to eat the Gumbo over
In a large soup pot heat the oil. Saute the bell pepper, celery, onions, garlic, kielbasa and chicken about 5 minutes until there is nice color on the chicken. Stir in the tomatoes, stock, okra, bay leaf, paprika, garlic powder, onion powder and cayenne; bring to a boil. Reduce the heat and simmer for about 30 minutes. While this is simmering away and getting all yummy; make your rice. Then throw in the shrimp for no more than 2 minutes. Discard the bay leaf and serve the Gumbo over rice. We added extra hot sauce on the top of ours.
Peace, Love and I still don’t like Shrimp
I picked all the shrimp out of my bowl and gave them to Hubby