Cooking and Baking Archives - Page 29 of 52

Enchilada Pie

August 30, 2010 jennifer Main Dishes

This is one of those simple, inexpensive recipes that you can put together in just a few minutes, especially if I’m using leftover rice. It’s also one of my food storage recipes. It’s certainly nothing fancy, but my children will eat it. I simplified it recently, and am happy with the results.

Ingredients:

1 can refried beans 1 tsp. cumin 1 can enchilada sauce (I used green) 1 cup cooked rice 1 1/2 cups cheese 3 flour tortillas In a small bowl, mix together refried beans, cumin and cooked rice.

Spread 1-2 tablespoons of enchilada sauce on the bottom of a pie pan. Lay 1 flour tortilla on top of the enchilada sauce. Spread 1/3 of the bean mixture over the tortilla, 1/3 of the remaining enchilada sauce over the bean mixture, and 1/2 cup shredded cheese over the sauce. Cover cheese with another tortilla, and continue to layer in the same order. Repeat layers one last time, finishing with the last 1/2 cup of cheese.

Bake in a 350 degree oven for about 20 minutes or until bubbly.

Serve with sour cream, salsa and chips.

Note: if you’re in a hurry and don’t have cooked rice, you can skip it and it will still taste great. I make two of these for my family, and one batch of my green enchilada sauce is sufficient for both. In fact, I usually have enough sauce left to add a 4th tortilla on top. I then pour the remaining enchilada sauce over the tortilla and sprinkle with cheese.

Enjoy!

Ham & Cheese Biscuit Bites

August 28, 2010 jennifer Snacks and Appetizers

I like to serve these biscuits as appetizers, after school snacks or as a side for soup. If you want to, you can make homemade biscuits for use in this recipe, but it’s nice to be able to put them together in just a few minutes. When I use refrigerated biscuits it’s also easy to involve my children in preparing this dish.

Ham & Cheese Biscuit Bites 2 tubes refrigerated biscuits (20 total) 8 oz softened cream cheese (I prefer neufchatel) 1 cup grated cheddar cheese 1 cup diced fully cooked ham 1 small can diced green chiles OR 1/2 cup chopped roasted red peppers In a bowl, mix cream cheese. Add cheese, ham and chiles or peppers. Stir to combine. Spray 2 muffin pans with non stick spray. Open biscuits and flatten each biscuit. Place in muffin pans and press to make sure each biscuit covers the bottom and at least 1/3 inch up the sides of each mold. Scoop a spoonful of cream cheese mixture into the center of each biscuit, distributing mixture evenly between all 20 biscuits.

Bake at 350 until biscuits are cooked and mixture is bubbly, approx. 12 minutes.

Remove from oven and let cool 2-3 minutes. Remove from pan and serve warm.

Yum!

Hope you like them!

Jennifer

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Crunchy Poppyseed Chicken Salad

August 26, 2010 jennifer Sides and Salads

This salad tastes fresh, has a TON of flavor and crunch, and is very healthy. I like to make it at lunchtime so I can eat it for lunch, then refrigerate the rest as a side salad for my family. It’s also a yummy main dish on those hot summer nights when you want something super light and healthy.

Crunchy Poppyseed Chicken Salad 4 cups broccoli slaw (1 package; these can be found in your produce section near the shredded carrots, etc.)
1-2 red bell peppers, chopped 2-4 medium carrots, grated 1 can pineapple tidbits, drained (I usually use the regular size, but you can use the little 8 oz cans if you like) 1-2 cups chopped cooked chicken 1/2 cup creamy poppyseed dressing (I use the Kraft special collections) 1/2 cup cashews Combine broccoli slaw, red peppers, carrots, pineapple and chicken in a medium-large bowl. Add dressing, toss to coat. Sprinkle with cashews. Serve.

Note: this salad, unlike many, is also delicious as a leftover the next day.

Hope you like it!

Hopeful Homemaker