So...this is for you Robyn...I'm actually really embarrassed that I am putting these on this blog because I don't really consider them recipes when they are soooo easy and only have a few ingredients....anyway, here they are for what they are worth.
Sorry...no pictures...I wasn't even going to attempt it!
Green enchilada sauce
Lots of shredded cheddar cheese
Flour tortillas (as many as you need for however many enchiladas you are going to make)
Preheat oven to about 300 degrees
So.....completely immerse the tortillas in the green enchilada sauce (I usually pour the sauce into a pie pan for an easier dipping process) and then roll up a whole lot of cheese inside the now dripping tortilla and then place in glass Pyrex cooking dish. Complete this process again and again until you are satisfied with how many enchiladas you want. I usually cram a whole bunch in there. Then, take remaining cheese and spread on top of enchiladas and pour more enchilada sauce on top. Cover with tinfoil and bake on low for about an hour and then remove tinfoil and continue baking (you can turn the oven higher at this point if you want to speed up the process) until it gets a bit crusty on top (maybe 30 more minutes or so). Enjoy!!!
Easy Crock pot Chicken (found this recipe at AllRecipes.com)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
8 chicken breasts (uncooked and lightly seasoned with a bit of garlic salt and onion salt)
Sour cream (if so desired)
Just FYI, I lighten this meal up by using the low fat or fat-free soup and sour cream.
So.....put the chicken in the crock pot, add the three different cans of soup (try to mix the soup together a bit) and cook on low pretty much all day (6-8 hours). At the end you can mix in 1 cup of sour cream (still really good without it and probably better for you). Eat this over rice, veggies, or pasta. Sometimes I will also saute a few mushrooms at the very end and add them at the same time as the sour cream.
Oh and sometimes, I use the left over chicken and sauce and add them to the aforementioned enchiladas just to spice it up a bit. It is very delicious!
Thursday, October 22, 2009
This recipe is from the "Deceptively Delicious" cookbook
***Dont' serve the brownies warm - it's not until they're completely cool that the spinach flavor totally disappears***
Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (can use baby food)
1/2 cup spinach puree (can use baby food)
1/2 cup firmly packed brown sugar
1/4 cup unsweetened cocoa powder
2 Tbs trans-fat-free soft tub margarine spread
2 tsp pure vanilla extract
2 large egg whites
3/4 cup oat flour; or all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1) Preheat oven to 350 degrees. Coat an 8x8-inch baking pan with cooking spray
2) Melt the chocolate in a double broiler or over a very low flame
3) In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
4) Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
5) Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
***These brownies are low in calories (only 133 per brownie) and saturated fat. They're also packed with 3 grams of fiber, while spinach and carrots provide two powerful antioxidants that help your kids' eyes stay healthy!***
Here are some tips on how to prepare and puree the spinach and carrots. You could also use baby food.
Tuesday, October 13, 2009
Its soup season!! My favorite!! I made this twice last week and each time forgot to take a pic. I'm sure I'll be making it again soon and will upload a pic then.
1 cup diced onions
1/2 cup finely chopped celery
2 Tbsp butter
1 can (about 14oz) condensed chicken broth
1 tsp. salt
Dash of pepper
2 cups cubed potatoes (i usually put in a little more, whatever 2 large potatoes give me)
1 1/2 cup milk
1/2 cup light cream
1 tsp. chopped parsley (I will use dry parsley sometimes, still tastes good)
Saute onions & celery in butter until transparent, but not browned. Add chicken broth, salt, pepper, and potatoes. Cover and bring to boil. Reduce heat and boil gently until potatoes are tender, about 20 minutes. Add milk, light cream, and parsley. Heat thoroughly. Makes about 4-5 servings.
Sunday, October 4, 2009
*Preheat oven to 350 degrees
1 1/2 Cup Brown Sugar
3 Cups Flour
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
3/4 tsp Salt
3/4 tsp Nutmeg
3/4 tsp Cinnamon
1/4 tsp + 1/8 tsp Ginger
(1) 15oz can of Pumpkin
1/2 Cup Oil
2 1/2 Cups Chocolate Chips
1. Combine all dry ingredients in a bowl
2. Combine all wet ingredients in a different bowl
3. Combine all
4. Add Chocolate Chips
5. Bake for 10-12 minutes; makes a lot!! over 3 doz.