Foodie Friday

The work week is at an end and the parties can begin!!  Well ok in a few hours but yay the weekend is knocking at my door!  Im so excited to be spending time outside in the beautiful weather before it gets too hot to enjoy it, I cant wait to hang out with some really cool people and I especially cant wait to stuff my face with brazillian steak!

Today  I want to share a recipe I made this week that was very tasty and made a lot of left overs (which is the picture I have below, I keep forgetting to take pictures of it before we eat it, sorry!) and having leftovers is very important in my house.  It was really easy to make so lets get this party started!  I added some notes for you so you can have the original recipe but also know what I did to make it my own.

 Texas Ranch Chicken Casserole

(A Taste of Home recipe)

Servings: 8   Prep Time: 25min   Cook Time: 30min       Difficulty: Easy

Ingredients

• 1 large onion, finely chopped
• 2 celery ribs, finely chopped
• 1 medium green pepper, finely chopped
• 1 medium sweet red pepper, finely chopped (I left this out)
• 1 tablespoon canola oil (I used olive oil because its better for you)
• 1 garlic clove, minced
• 3 cups cubed cooked chicken breast (I used 3 large cans of canned chicken)
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 can (10oz) diced tomatoes w/green chilies, undrained
• 1 tablespoon chili powder
• 12 corn tortillas (6 inches), cut into 1-inch strips (I didnt use all of the strips but I used a pan that was a little too small)
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Instructions

In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder.

Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition

1 cup equals 329 calories, 12 g fat (5 g saturated fat), 65 mg cholesterol, 719 mg sodium, 31 g carbohydrate, 3 g fiber, 26 g protein.


I hope you enjoy this very flavorful casserole and have a fantastic weekend!


Project Housewife Out!

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Foodie Friday

Happy Friday everyone!  Its Go Texan Day at work so that means I get to wear my boots and jeans and rodeo clothes.  Only in Texas right :)  Im just happy to get to wear jean to work so Im not going to complain.

More good news on this friday...I have a super easy super delicious recipe to share today!  I dont know about you but I used to get the daily recipes from Campbells to try and inspire me to cook...it didnt really work but it did give me a huge folder full of Campbells easy recipes.  Today Im going to share one with you.  Its called Pineapple-Picante Stir-Fry Pork and Cabbage, but I used chicken rather than pork, mainly because Im not a huge fan of pork.  I made this the other day and loved it for its simplicity and its also pretty great leftover, which is also important to me too.  Try it out and let me know what you think!

Pineapple-Picante Stir-Fried Pork and Cabbage

(A Campbells Kitchen recipe)

Servings: 4      Prep Time: 20min    Cook Time: 30min      Difficulty: Easy

Ingredients

·         1 cup Pace® Picante Sauce

·         1 tablespoon rice vinegar

·         2 tablespoons minced peeled fresh ginger root I used 1tbsp ground ginger but I dont really like ginger and even that was too much)

·         1 can (8 ounces) pineapple chunks in juice, drained, reserving juice

·         1 tablespoon cornstarch

·         2 tablespoons vegetable oil

·         1 boneless pork tenderloin (about 1 pound), cut into thin strips

·         1 medium head green cabbage, cut in quarters and very thinly sliced

·         1/4 cup water 

Instructions

Stir the picante sauce, vinegar, ginger root, pineapple juice and cornstarch in a medium bowl.

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the pork and stir-fry until well browned.  Remove the pork from the skillet.

Heat the remaining oil in the skillet.  Add the cabbage and stir-fry until tender-crisp.  Add the water and cook for 5 minutes, stirring occasionally.  Remove the cabbage from the skillet and keep warm.

Add the picante sauce mixture to the skillet.  Cook and stir over medium heat until the mixture boils and thickens.  Stir in the pineapple chunks.  Return the pork to the skillet and cook until the mixture is hot and bubbling.  Serve the pork mixture over the cabbage.

Pretty easy and tasty too.  You could always use rice rather than cabbage but I think that the cabbage makes a nice change to rice.  Pace really isnt tangy enough but its thickness does well in the sauce.  What variations are you going to try?

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Foodie Friday

It's finally here...FRIDAY!  This is my favorite day for many reasons, but mostly because I get to share an awesome recipe with you!  I love food, I love eating it, smelling it and sometimes cooking it.  At the Saldana house for the last week we have been having leftovers, but I did make one SUPER easy dish on Saturday that has been our lunch over the past week (we dont buy our lunches, we are the family that brings our lunch to work, saves a lot of money that way).  Im going to share that super easy and delicious recipe with you today.

Nacho Cheese Chicken Chowder

(A Better Homes and Garden recipe)

Servings: 6              Prep Time: 10min             Cook Time: 4-5/2-2.5 hrs                        Difficulty: Easy

Ingredients

·         1 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces

·        (2) 14 1/2 ounce cans Mexican-style stewed tomatoes

·        (1) 10 3/4 ounce can condensed nacho cheese soup

·        (1) 10 ounce package frozen whole kernel corn (2 cups)

·         Shredded Mexican-style or cheddar cheese

Instructions

In a 3-1/2- or 4-quart slow cooker, stir together chicken, undrained tomatoes, soup, and corn.

Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Sprinkle each serving with cheese.

Nutrition

Calories 244,Protein (gm) 23,Carbohydrate (gm) 24,Fat, total (gm) 6,Cholesterol (mg) 55,Saturated fat (gm) 3,Dietary Fiber, total (gm) 2,Sugar, total (gm) 7,Vitamin A (IU) 1166,Vitamin C (mg) 5,Thiamin (mg) 0,Riboflavin (mg) 0,Niacin (mg) 7,Pyridoxine (Vit. B6) (mg) 0,Cobalamin (Vit. B12) (µg) 0,Sodium (mg) 647,Potassium (mg) 154,Calcium (DV %) 121,Iron (DV %) 1,Percent Daily Values are based on a 2,000 calorie diet

So easy right?!  This is really good with french bread to use for dipping.  I make it on the weekends because I am gone for longer than 5 hours during the week for work and I hate overcooked chicken, yuck!  You could probably use tortilla chips to top if you want, I dont like tortilla chips in soup because they always cut my mouth, but maybe I just dont know how to eat :) 

I hope you enjoy this super easy super delicious recipe, share any delicious variations you did to make this your own awesomeness!

Project Housewife Out!