Yummy Chicken Bundles

What's this...2 food posts in 1 week!  It must be your lucky day!!  Truth is I cook a new recipe each week whether we make a new project or not so I pretty much an guarenteed to have at least 1 recipe to share with you.  Since its been about 3 weeks since my last post I have a couple recipe posts waiting in the wings to share! 

Since yesterday was a dessert post I want to share main course recipe with you today.  I have made this one a few times because its fast, easy, and makes great left overs!  Doesnt get much better than that right?!?  So are you ready to try a new recipe??  YES!!  I was hoping you would say that!

Chicken Enchilada Puffs

(A TidyMom blog recipe, modified by Rachael)

Servings: 8     Prep Time: 15min       Cook Time: 15min            Difficulty: Easy

Ingredients

·        2 packages regular crescent rolls

·         3 oz cream cheese

·         1 cup Mexican blend shredded cheese

·         2 cup cooked chicken (diced or shredded)

·         2/3 cup enchilada or taco sauce

·         4 teaspoons enchilada or taco seasoning mix

·         1/2 cup Mexican shredded cheese for sprinkling

Instructions

Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray

Place cream cheese and Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.

Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.

Unroll crescent rolls (leave the 2 triangles of each section together to make a square) on prepared pan.

Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.

Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.

Sprinkle tops of puffs with additional shredded Mexican cheese.

Bake for 15 minutes, or until golden brown.

I doubled this recipe because it only made 4 and thats not enough left-overs for me and its just too easy to make this doubled.  I serve this with steamed veggies and rice (if I have it on hand) because...well just the puff a balanced meal does not make :)  I hope you are your family enjoys this version of the chicken bundle as much as mine does!  Oh and by the way we have tried 3 different versions of the chicken bundle and I found that this version was our favorite...if my opinion counts for anything :)

-Rachael

Foodie Friday #26

Are you as ready for Friday as much as I am??  I am hoping to see the Avengers this weekend and cant wait its gotten so many excellent reviews, and hello Robert Downey Jr is in it!!!  Do you have any great plans this weekend?

I've got a real treat for you today!  Zucchini!!!  Im really excited to share this recipe with you because number 1 it was delicious, number 2 it is great leftover and number 3 its healthy!  Its a triple threat!  I love that is zucchini as the base because I honestly dont know how to cook zucchini but love the flavor and any excuse to use it makes me happy.  I hope you enjoy this as much as I did...so what are you waiting for, go and try this!!

Stuffed Zucchini Boats

(A RecipeGirl blog recipe)

Points: 6   Servings: 6     Prep Time: 30min  Cook Time: 30min    Difficulty: Moderate

Ingredients

• Three medium (8-inch) zucchini, ends trimmed, then cut in half lengthwise
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 3 medium garlic cloves, minced
• 3/4-pound lean turkey sweet Italian sausage
• 1/2 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 1/2 cup tomato-basil marinara sauce
• 3 tablespoons chopped fresh basil
• salt and pepper

Instructions

Preheat the oven to 350 degrees F. Spray a 13x9-inch baking pan with nonstick spray.  Use a small spoon to scrape out the insides of each zucchini half - the pulp. Don't scrape the zucchini all the way to the skin- just make a deep pocket where you'll be able to put the stuffing. Save the pulp and chop it.

Heat the olive oil in a large skillet over medium heat. Add the zucchini pulp, onion, garlic and sausage. Cook together 4 to 6 minutes, stirring often, until the onions are softened and the sausage is cooked through. Pour the mixture through a fine sieve to drain the excess moisture. Transfer the meat mixture to a medium bowl.

In a small bowl, mix the cheeses together. Remove two tablespoons of the cheese and set aside. Add the rest of the cheese to the meat mixture, along with the marinara sauce and basil. Add salt and pepper, as desired.  Divide the meat mixture between the hollowed out zucchini, filling and mounding into each one. Set the stuffed zucchini into the prepared pan and sprinkle the reserved cheese on top.  Bake 30 minutes, or until baked through and tender.

Notes: These are delicious on their own, but they're also good served over herbed rice.

Nutrition

Serving size: 1 zucchini boat, Calories per serving: 241, Fat per serving: 13.5g, Saturated Fat per serving: 4.8g, Sugar per serving: 3.9g, Fiber per serving: 3.9g, Protein per serving: 19.2g, Cholesterol per serving: 51.6mg, Carbohydrates per 

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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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