Chicken Verde Enchiladas, Spanish Rice, Black Beans

I got this from a jar of sauce by Cookwell & Company I found at HEB. It's called Two-Step Mix Green Chile Stew.

Here's the recipe on the jar:
Chicken Verde Enchiladas
2-3 cups chopped or shredded chicken
1 jar Cookwell & Co. Green Chile Stew Mix
2 cups shredded Monterrey Jack or Colby Jack cheese
3/4 cup sour cream

Directions: Mix chicken, sour cream, and 1C Stew in a bowl. Wrap tortillas in damp paper towels, then heat in microwave for 1 minute until pliable. Spray a 9X13 pan with nonstick spray. Place two tablespoons mixture in a tortilla, roll up and place in pan. Repeat until pan is full. Pour the rest of the Green Chile Stew evenly over the enchiladas and top with cheese. Bake for 40 min. at 350 degrees.

I left out the sour cream and cheese for the Klenztman's dish and just included it on the side. For the chicken, I used shredded, seasoned chicken, HEB brand because it's good and I'm lazy.

Here's the recipe I used for the Spanish Rice:
1 medium onion chopped
2 cans diced tomatoes
1 cup water
1 cup uncooked rice
1/2 teaspoon chili powder
3/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 clove garlic, minced

In a large skillet, saute onions and garlic. Add remaining ingredients to pan. Bring to a boil, cover and reduce heat to med-low. Simmer 30 min. or until rice is tender, stirring occasionally.

Served with black beans.
I doubled both recipes.

Thai Red Curry soup with Rice

I used this recipe kind of

http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-Soup-with-Chicken-and-Vegetables-4260

but I used potatoes and chicken and onions instead of the other veggies, because that is how they serve it at Madam Mam's and that is what I was trying to duplicate (the P13 on the menu, if you ever want to try out the original, which I would highly recommend!)

After I delivered it I ate some, and decided that it needed more curry paste and to be thickened up a bit, so I added some more paste and salt and cornstarch to ours, sorry if it was too bland for ya'll, but the paste can get super hot super fast and I didn't want it to be too spicey to serve (like it was last time I made it).

anyway, super easy and quick!

I also cooked up the rest of the chocolate chip cookie mix that I froze last time I made them because I was having a sugar craving. There was only enough to give out 3 a piece, so I ate all 3 of ours before Rex got home, since that is really only a 1 person serving : )

Jen

Curried Quinoa with Broccoli and Feta, Baked Apples

This recipe calls for couscous, but I thought quinoa would be a good substitute.

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat, use chopped chicken or thin strips of flank steak.

Yield: 5 servings (serving size: about 1 1/4 cups)

Ingredients
1 3/4 cups water
1 cup uncooked quinoa
1 1/2 cups small broccoli florets
1/2 cup finely chopped red onion
1/3 cup shredded carrot
1/4 cup raisins
1/4 cup dry-roasted cashews, chopped
2 tablespoons white wine vinegar
1 1/2 tablespoons olive oil
1 tablespoon sugar
1 1/2 teaspoons curry powder
1 teaspoon bottled minced fresh ginger
3/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
3/4 cup (3 ounces) crumbled feta cheese

Preparation
Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in quinoa. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

While quinoa stands, steam broccoli florets, covered, for 3 minutes or until tender.

Combine quinoa, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

(Cooking Light)

Baked Apples:
Just slice the apples, top with some brown sugar, cinnamon, walnuts and butter to taste, and microwave them, covered, with a little water in the bottom for about 5 minutes.

Italian Baked Chicken, roasted potatoes, carrots

This is so easy...one of my staples. All you do is pour Italian dressing over chicken breasts and bake them for 15-20 min. at 425 degrees.

I chopped up golden potatoes, sprinkled them with seasoning, and baked them for about 30 min. at 375 degrees.

For the carrots, I dumped the bags of frozen carrots in a bowl, added some salt and butter, and microwaved them until they were soft.

Very easy and yummy!

Veggie Enchilladas with Mexican rice and Black Beans

I sauteed two onions, added in 4 green peppers and 4 cloves of garlic, 4 yellow squash and 5 zuchinni and two packages of mushrooms. I added some salt (just poured it in) 3 or so Tbsp of cumin, a few sprinkles of chili powder and some red chili flakes. I also added some roasted poblano peppers although they mostly dissolved when I accidentally left them in the broiler too long.

the enchillada sauce:

Red Enchilada sauce: (this was leftover frozen from the last time I made enchilladas)

4 oz whole dried Ancho chilies

1/4 cup olive oil

1 med onion

1 tsp cumin

2 cups stock

2 cloves garlic

2 small cans tomato paste

1 Tbsp red wine vinegar

Saute onion in oil, add cumin and cook until well combined. Add stock and chilies (cleaned of stems and seeds) and bring to a boil. Reduce to simmer, add garlic, tomato paste and vinegar. Simmer covered for about 45 mintues, then pass through a food mill (I used a hand mixer instead)

I layered corn tortillas (which I baked in the oven to get the crispy... a lot of recipies call for them to be fried first, but that takes too long/adds too much fat/is a mess, so I baked them.) With the veggie mixture, cheese (I left it out of ours : ( ) and sauce.

The rice I cooked up with some rotel tomato sauce, cilantro and cumin, and added black beans on the side.

Enjoy!

Jen

BBQ Baked Potatoes and Green Beans

I bought two roasts, one pork and one beef, and stuck them in the oven covered in "Austin's Own" BBQ sauce that I bought at Costco. I roasted them at 250 degrees for 7 hours, then shredded them up and topped them with more sauce. Easiest BBQ ever!

The potatoes I just baked, and they were soft when i took them out, but by the time we ate them that night they were pretty firm again, so I hope everyone's potatoes were done.

the green beans were organic frozen from Costco (my beloved), and I just blanched them in boiling water then cooled them off with cold water, and salted them.

Presto, easy BBQ dinner!

Jen

White Bean Chili and GF Cornbread

I made this chili so mild for the benefit of my toddler that it should rightfully be considered plain old soup.

3 lb. boneless chicken breast
2 boxes of chicken stock
2 packages of dry white beans
2 large onions
16 cloves of garlic, minced
8 tsp. of cumin
4 tsp. oregano
1 package of frozen corn

1. Soak the beans overnight, then cook them according to the instructions on the package.
2. Strain the beans and put them in a giant pot.
3. Cook the chicken breast, and chop or shred it. Add it to the pot.
4. Cook the onions, garlic, herb, and spice. Add to the pot.
5. Add the corn.
6. Simmer it on low heat until you feel like it is done.

The recipe for Southern Wheat-free Cornbread comes from the Moosewood Restaurant Daily Special, which is not a Mollie Katzen book.

2 c. yellow cornmeal
1/2 c. boiling water
1 T sugar
1 t salt
2 t baking powder
1 t baking soda
1 large egg
2 T vegetable oil
1 1/4 c. buttermilk

Preheat oven to 375. Oil baking pan. Stir together 1/2 cup cornmeal and boiling water. Stir.

Sift remaining cornmeal, sugar, salt, baking powder, baking soda.

Beat egg into cornmeal mush. Stir in oil. Whisk in buttermilk. Add liquid ingredients to dry. Whisk just until smooth and pour into oiled pan.

Cook 25 to 30 minutes and cool about 20 minutes before serving.

Garlicky Pasta w/ Basil and Tomatoes, salad

Ingredients
3 tablespoons extravirgin olive oil
3 garlic cloves, minced
5 cups chopped plum tomatoes (about 2 pounds)
6 cups hot cooked campanella (about 12 ounces uncooked pasta)
1/3 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Preparation
Heat olive oil in a large Dutch oven over medium-high heat. Add minced garlic; sauté 30 seconds. Add chopped tomatoes; cook for 2 minutes or until thoroughly heated, stirring occasionally. Add pasta, basil, cheese, salt, and pepper, tossing gently to combine.

(Cooking Light)

Tofu Fried Rice

I used La Choy soy sauce (it's the only soy sauce I've found that's gf) with this recipe, but I've also used Bragg's aminos and it's just as good.

From cookinglight.com:
Using frozen peas and carrots plus bottled minced garlic and ginger speeds up preparation of this simple Chinese standby. Keep any leftover sake tightly capped in the refrigerator for up to three weeks, or you can substitute a tablespoon of rice wine vinegar for the sake.

Yield: 4 servings (serving size: 1 1/2 cups)

Ingredients
2 cups uncooked instant rice
2 tablespoons vegetable oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 cup (1/2-inch-thick) slices green onions
1 cup frozen peas and carrots, thawed
2 teaspoons bottled minced garlic
1 teaspoon bottled minced fresh ginger
2 tablespoons sake (rice wine)
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon dark sesame oil
Thinly sliced green onions (optional)
Preparation
Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove from pan. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add 1 tablespoon vegetable oil to pan. Add 1 cup onions, peas and carrots, garlic, and ginger; sauté 2 minutes.

While vegetable mixture cooks, combine sake, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions, if desired.