Saturday, November 28, 2009

King Ranch Chicken Casserole




3-4 chicken breasts, boiled and cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.

Monday, November 16, 2009

Herb and Garlic Lemon Chicken with Green Beans and Roasted New Potatoes

I adapted this great recipe from Kelly's Recipes.
You will need:

6 tablespoons olive oil (I drizzled until I thought it was enough.)
2 lemons, 1 thinly sliced, 1 juiced (I used an Herb & Garlic Lemon marinade instead)
4 cloves garlic (I did not use any garlic.)
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans (I used 1 can of French style green beans.)
8 small red potatoes, quartered
4 chicken breasts (I had chicken tenders, so I used 6.)

1. Wash and slice potatoes. (I always zap mine in the microwave after cutting them for about 2-3 minutes because they are never cooked enough for me in the oven.)
2. Place green beans in casserole dish.
3. Place chicken on top of green beans.
4. Pour marinade over chicken. Place potatoes around the side of the dish and drizzle with olive oil. Season with salt and pepper.
5. Bake in oven at 450 for 40 minutes or until chicken is completely cooked. Broil for a few minutes to get potatoes crisp. Enjoy!

Sunday, November 15, 2009

No Bake Pumpkin Pie

You will need:
Graham Crackers (Cinnamon or Plain)
1 Can of Pumpkin Pie Filling
Whipped Topping
1 tsp cinnamon
3/4 cup sugar

Add sugar and cinnamon to pumpkin pie filling and microwave 1-2 minutes.
While filling is in the microwave, crumble up about 2 graham crackers per serving.
Layer warm pumpkin pie filling on top of crumbled graham crackers.
Top with whipped topping.

Spinach and Cheese Quiche

You will need:
One 12-ounce can evaporated skimmed milk
1/3 cup low-fat cottage cheese
¼ cup grated Parmesan cheese
2 eggs
3 egg whites
½ teaspoon salt
¼ teaspoon black pepper
One 10-ounce box frozen chopped spinach, thawed and squeezed dry
Plain Pie Crust, baked and cooled (I highly suggest a deep dish crust.)

1. Preheat the oven to 425° F.
2. In a medium bowl, whisk the milk, cottage cheese, Parmesan, eggs, egg whites, salt and pepper.
3. Place the pie plate on a jelly-roll pan; spread the spinach over the pie crust, then pour the filling over the spinach.
4. Bake 15 minutes; reduce the oven temperature to 350° F and bake until the filling is set, 20 minutes longer.
5. Let cool 10 minutes before serving.

Monday, November 9, 2009

Mississippi Mud Cake

You will need:
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all purpose flour
1 1/2 cups chopped pecans
1 (10.5 ounce) bag of mini marshmallows
Chocolate Frosting

1.Whisk together melted butter ad next 5 ingredients in a large bowl. Stir in flour and pecans. Pour into a greased and floured jelly roll (15 x 10 inch) pan.
2. Bake at 350 for 20-25 minutes or until wooden pick inserted in center comes out clean. Remove from oven and top with marshmallows. Return to oven and bake 5 minutes. Heat chocolate frosting in microwave for 30 seconds or until melted. Drizzle cake with Chocolate frosting. Cool completely.