MORNING EVERYONE
Had a great day yesterday , enjoyed the sun and the crisp air. We went and got our vegetables at the market then came home and decided to clean my fridge out before I put my weeks veggies in the crispers. So today I have decided to clean out my pantry and restock if need be so that I can get some baking done this week.
Monday--Mexican Chicken Bake
Tuesday--Pizza Braid
Wednesday --Slowcooker Thai Chicken and Shrimp
Thursday--Orange Glazed Chicken
Friday--Sweet Chili Grilled Steak and Rice Bowl
MEXICAN CHICKEN BAKE
Now if you a roasted chicken yesterday you should have some chicken left over and if not go and pick up a cooked rotisserie chicken on you way home and make this great quick and easy dinner.
Ingredients:
1 tbsp canola oil
1/2 red onion, sliced
1/2 yellow or red pepper, cut into strips
1 jalapeno pepper, deseeded and finely chopped
1 tbsp cumin
1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
1 1/2 cups shredded cooked meat from the chicken
2 6-inch corn tortillas
2 tbsp chopped cilantro
1/2 cup reduced fat shredded Jack cheese
1 tbsp canola oil
1/2 red onion, sliced
1/2 yellow or red pepper, cut into strips
1 jalapeno pepper, deseeded and finely chopped
1 tbsp cumin
1 14.5-ounce can recipe-ready Mexican style tomatoes (reserve 1/4 cup)
1 1/2 cups shredded cooked meat from the chicken
2 6-inch corn tortillas
2 tbsp chopped cilantro
1/2 cup reduced fat shredded Jack cheese
Preparation:
Preheat oven to 350 degrees.
Heat oil in a large nonstick skillet.
Sauté onion, pepper strips and jalapeno for 3-4 minutes.
Sprinkle cumin and stir well.
Add tomatoes, except 1/4 cup, and simmer for 5 minutes.
Add shredded chicken and cook for 2 minutes.
Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.
Cut into wedges and serve with beans and rice or a green salad.
Serves 4.
Spray a 9-inch pie dish with nonstick cooking spray. Place one tortilla on the bottom. Spoon the chicken mixture on top. Cover with other tortilla. Spoon remaining tomatoes over top, followed by cilantro and cheese. Bake for 15-20 minutes.
Cut into wedges and serve with beans and rice or a green salad.
Serves 4.
Courtney you need to get your mom to post some pictures of the decorations that you are making this week for you tree.....Now I had said that I would post an appy every weekday until Christmas...so here is the first one.
Smoked Oinks
12 strips of bacon
24 meatballs
1/2 cup favorite barbacue sauce.
1. Preheat oven to 400
2.Cut bacon strips in half crosswise . Place one meatball at bottom of each bacon strip: roll into a little parcel and hold together with toothpick . Use a pastry brush to cover in barbacue sauce. Place seam side down on baking sheet
3. Bake in centre of oven for 20-25 minutes or until crisp and browned
4.Remove from oven and serve with more barbacue sauce
Enjoy
Cheers
Granny
No comments:
Post a Comment