Chicken Enchiladas

Here is the official recipe for the chicken enchiladas. I kind of eyeballed everything so my measurements were a little off. You can use rotissere chicken if you'd like. I just grilled some chicken with olive oil and spices.

8 oz. light sour cream
8 oz. shredded jack and Colby cheese, divided
2 T. fresh cilantro, chopped
2 cups shredded, cooked chicken
1/2 cup favorite salsa, divided
1 tsp. cumin
1 small can mild, diced green chilies
10 6-inch corn tortillas
1 can green mild enchilada sauce

Mix 1 cup sour cream, chicken, 1 cup cheese, salsa, diced
chilies, and spices.

Warm tortillas in microwave or in a little oil on a fry pan to soften.

After tortillas cool slightly, assemble enchiladas. Pat each tortilla
between paper towels to absorb oil. Spoon about ¼ cup of chicken
mixture down the center of each tortilla and roll up. Place seam side
down in 13x9” baking pan (sprayed with Pam). Top with enchilada sauce and cheese.

Bake at 350º for 20-30 minutes, or until hot and bubbly.
Serve with sour cream, salsa, lettuce, tomatoes and olives.

Lasagna

INGREDIENTS: (Note: I don't actually use measurements when cooking--these are estimates)

1 package no boil lasagna noodles
1 lb. lean hamburger meat
30 oz. bottled spaghetti sauce
24 oz. Rocotta Cheese

1 egg

Parsley

Oregeno

Basil

Salt
10 oz. Shredded Mozzarella and Parmesan cheese

 

THE PREPPING:
Brown hamburger meat in a large pot or frying pan.
Mix meat and sauce together in a large bowl--set aside.
In separate bowl mix together egg, ricotta and herbs.

THE ASSEMBLING:
Put a bit of sauce in 9 x 13 inch pan and spread. (you can also make mini ones in loaf pans--as seen in the picture)
Layer the noodles in the bottom of the pan
Cover with meat
Put a dollop of cheese mixture on each noodle cover with meat.
Continue layering top with mozzarella and parmigiana cheese

THE BAKING:
Cover with tin foil, bake at 350 degrees for 45 minutes.
Take off tin foil and bake 15 minutes more.
Let cool for 20 minutes.
Eat with delight!

Do-Ahead Lasagna Logs

Hi Lades! It was great to meet you all this afternoon; of course, after I got home and started looking through more cook books, I found lots more recipes, so next time I will bring my A-game! haha

Prep Time: 30 mins
Ready to Serve: 40 mins
Servings: 8  [although, looking back, 8 servings probably feeds 2.5 adults...]

Ingredients:
8 uncooked lasagna noodles
1 egg
1 container [12oz] low-fat cottage cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 tsp dried basil leaves
2 cups purchased tomato pasta sauce

Directions:
1. Fill saucepan half full with water. Heat the water over med-high heat until it is boiling.
2. Set lasagna noodles in boiling water. Return to boil, stirring occasionally.
3. Meanwhile, crack egg into a medium bowl. Beat lightly. Stir in cottage cheese, mozzarella cheese, and Parmesan cheese. Add basil leaves.
4. Drain noodles when they reach desired consistency.
5. Spread each noodle equally with cheese mixture. [I used one small cookie scoop to scoop up the ingredients, and spread them out - probably about 2.5-3 scoops per lasagna noodle.] Leave some space at the short end of the noodle. Roll up noodles tightly toward the unfilled end.
6. Wrap each lasagna log with plastic wrap. Put the logs in the refrigerator or freezer until thoroughly chilled.
7. To cook one lasagna log, take the log out of the fridge or freezer and remove the plastic wrap. Put it with the seam side down in a microwavable bowl. Cover the bowl with waxed paper.

Fridge Directions: If you refrigerated your lasagna roll, microwave it on High for 1-2 mins or until the cheese starts to melt at the end. Carefully remove the waxed paper. Pour 1/4 cup pasta sauce over the lasagna roll. Microwave on High another 20-30 seconds or until it is heated through.
Freezer Directions: If you froze your lasagna roll, microwave it on Low for 1-2 mins first until it is thawed out, then reheat per the above [fridge] directions.

Nutrition Information: Calories 240 - Total Fat 7g - Sodium 620 mg - Total Carbs 29g - Sugars 7g - Protein 15g

Source: "Pillsbury Everyday Family Suppers 2007" 

-Krista Hollingshaus

Labels!

As the blog grows with recipes, please make sure to label your post. Use as many labels as you'd like, the more you label, the easier to find a recipe. For example, if you're making Spaghetti, labels like: noodles, pasta, tomato, Italian, ground beef, and sauce would all be helpful in finding the recipe later.

Minestrone Soup

Serves 8

1 lb. mild bulk sausage
6 cups water
2 beef bullion cubes
1 onion, chopped
2 large carrots, sliced thin
2 large celery ribs, diced
1 can (28 oz.) tomatoes, pureed
2 cans (8 oz. each) tomato sauce
1 T. dried parsley flakes or 3 T. fresh parsley, chopped
1/2 tsp. sweet basil
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt
1 can (16 oz.) garbanzo beans, drained
1 can (16 oz.) cut green beans, drained
1 cup macaroni, uncooked

Brown pork sausage in heavy skillet, drain. Dissolve bullion cubes in water.
Add sausage, onions, carrots, celery, tomatoes, tomato sauce, parsley and
seasonings. Simmer, covered for 6 hours. Thirty minutes before serving
time, add garbanzo beans, green beans and noodles. Simmer until noodles
are tender.

(If you want to freeze part of the soup, take that portion out of pot before
cooking noodles, which become mushy when frozen.)

When frozen, unthaw and bring soup to a boil.  Add macaroni noodles, cover, and simmer until noodles are tender.