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 #22

Happy Friday everyone!  Is it just me or was this week the slowest week in the history of weeks (ok thats probably an exaggeration)...but we are ending on a high note.  Today Im going to lunch with my Dad and Brother so this should be interesting...dont know where we are going since I dont know where anything is downtown but Im sure it will be better than anything where I work :)

Today I am sharing a recipe I made this week and it made a lot of leftovers and that makes me sooo happy...and the leftovers tasted pretty much just like it was fresh so thats even better.  It was very spicy though but I think this may have been from the brand of diced tomatoes I used.  I normally get Rotel but this time I got the Kroger brand and dad gum it was spicy, and I got the original type, not the hot type.  So if you are like me and dont like spicy you might want to just use normal diced tomatoes so you still get the tomato flavor without the extra kick of spice.  Oh and I actually didnt drain the diced tomatoes so that could have been a factor also.  As you can see from my picture this makes a large batch so you can either eat it alone or have a side dish.  Personally anything that has meat in it is a main dish but do whatever works for you!

Taco Pasta

(A The Girl Who AteEverything Blog recipe)

Servings: 6-8           Prep Time: 5min      Cook Time: 10min         Difficulty: Easy

Ingredients

• 1 pound ground beef or turkey
• 8-12 ounces medium pasta shells or other small dry pasta shapes
• 1 small onion, chopped (about 1 cup, frozen onions are ok too thats what I used)
• 1 clove garlic, minced
• 1 (14 oz.) can diced tomatoes with mild green chilies, drained
• 1 packet (4 tablespoons) taco seasoning
• 3 ounces cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• Salt and pepper

Instructions

Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

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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!


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