ChiCkEn FaJiTaS

1 1/2 pounds skinless boneless chicken breasts
1 cup water
1 package fajita seasoning mix
2 Tablespoons olive oil
2 onions, sliced
1 green bell pepper, sliced in strips
1 red bell pepper, sliced in strips
12 flour tortillas
1/4 cup sour cream
1/2 cup salsa

Cut chicken breasts into strips.  Stir together 1 cup water and the fajita seasoning mix; add chicken strips and marinate in refrigerator for 2 hours.  Heat oil in heavy saucepan and saute' onions and green and red bell peppers until tender-crisp.  Remove vegetables from pan and add chicken strips, reserving marinade.  Saute' chicken until light brown.  Add leftover marinade and simmer for 5 minutes.  Return vegetables to pan and heat to mingle flavors.  Spoon mixture onto warm tortillas.  Fold over and garnish with sour cream and salsa.

SaRi'S StRoGaNoFF

Sari Bodkin

1 pound hamburger
2 cans cream of mushroom soup
1/2 - 3/4 regular size container sour cream

Mix together with 1/2 can milk.

Serve over rice, noodles, or baked potatoes.

EaSy ChiCkEn CoRdOn bLeU

Source: Mel's Kitchen Cafe

For the Cordon Bleu:
3 large, thick boneless, skinless chicken breasts, cut in half length-wise (to make two thinner chicken breast cutlets; you will have 6 total thin chicken breasts)
12 slices good quality deli ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thinly sliced Swiss cheese

For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup grated Parmesan cheese

*Note: Save the heels of your bread and store them in the freezer until you need them, then grind them up quickly in a blender or food processor. You can also toast your bread to get the dry effect before putting in your blender or food processor.

Directions:
Lightly grease a 9X13-inch baking dish with cooking spray and preheat the oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the 9X13-inch dish. Layer each chicken breast with two slices of ham and top with slices of Swiss cheese, layering across the chicken breast to make sure the entire chicken breast is covered with ham and cheese. Sprinkle the bread crumbs over the top of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through completely, the cheese is bubbling and the bread crumbs are golden.

When the chicken is almost done, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.

Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking. If your sauce is too thick, whisk in some more milk. If it's too thin, simmer longer.


Serve each chicken cordon bleu portion with warm sauce. Makes 6 servings.

SpiNaCh LaSagNe RoLLs

Spinach Lasagna Rolls

9 lasagne noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
1 chicken breast, cooked and diced (optional)
32 oz tomato sauce (I use spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Chicken and Black Bean Enchilada Casserole

Mexican food has to be one of my favorite foods to eat. And I really love enchiladas.

This Chicken & Black Bean Enchilada Casserole was a big hit for us, it has a little spice to it, lots of flavor, and is a very simple week-night meal.



Chicken and Black Bean Enchilada Casserole
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

WhiTe ChiCkEn ChiLi

4 large chicken breasts, cooked
2 15 oz. cans white beans with juice
2 4 oz. cans diced green chilies
2 14 oz. cans chicken broth
2 15 oz. cans white corn with juice
1 clove garlic, minced
1 tsp. lemon pepper
1 tsp. ground cumin
1/4 cup minced dried onion (or real onion, sauteed)
4 fresh limes
corn or tortilla chips
sour cream
grated cheddar and monterrey jack cheese

In a large pot mix beans, chilies, broth, corn, garlic, onion and seasoning. Shred the cooked chicken breasts and add to the pot. Heat to a simmer on the stove.

*Serve with cheese, fresh squeezed lime juice, sour cream and crushed chips on top.

For the chicken, you can used a Rotisserie if you're short on time. Otherwise, bake the chicken breasts in the oven or cook in a pan on the stove, then shred.

cHiLe LiMe cHiCkEn TosTadAs

~ www.realmomkitchen.com



1 can diced green chilis
4 cloves of minced garlic
1 1/2 Tbsp. chili powder
3 Tbsp. lime juice
1 diced medium onion
2 lbs. boneless chicken breasts
1 can fat free refried beans, warmed
10 tostada shells
Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.