Chicken Enchiladas

I FINALLY GOT 5 STARS! I made this up on the spot, since our groceries were low and I had a few random things lying around and it turned out to be great.

Ingredients
3-5 pieces of boneless, skinless chicken breasts
1 can of cream of mushroom soup (cream of chicken or cream of celery would probably work too)
1 1/2 C sour cream
1/2 t Chili powder
1 T butter
1 small onion
1 4oz. can small, chopped green chilies, drained
1 pkg. mild taco seasoning
1 bunch of green onions, chopped
1 C water
Juice of 1 lime
1 1/2 t onion powder
1 1/2 t garlic powder
5 (12" round) flour tortillas
3 C shredded cheddar cheese
1 can (10oz) enchilada sauce


1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the chicken pieces are no longer pink. 10 minutes if thawed, 20 if still frozen. Shred the chicken.
2. Combine the cream of mushroom soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stir occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in a skillet over medium heat. Stir in the onion and cook for about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Then stir in the lime juice, onion powder, and garlic powder; simmer for 10 minutes.
3. Preheat an oven to 350. Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions. Bake for 25 minutes.

Tyler gave these a grand total of ****and* stars.

Teriyaki and Pineapple Chicken

- allrecipes.com

Fantastic teriyaki dish. Could be done without chicken as well.

- 2 tbs. cooking oil
- 1 lb. chicken breasts, cut into cubes (2 breasts should be plenty)
- 1 green bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin (didn't have any- still good)
- 1 red bell pepper, sliced thin
- 1 1/4 cups sliced mushrooms (didn't use these- still good)
- 1 onion, chopped (used a red onion, for aesthetic purposes)
- 1 cup teriyaki sauce
- 1 (8 oz) can pineapple chunks, undrained
- 1 tsp crushed red pepper (didn't have any- still good)
- 1 tsp garlic powder
- 1/4 cup flour (I substituted cornstarch instead)

Cook chicken chunks in oil in a wok (or large pot- whatever you use to make stir fry) until chicken is cooked through.
Add to wok all other ingredients (EXCEPT for flour) at medium heat. When it starts to simmer, add flour (or cornstarch) and continue to stir and simmer until it thickens up to your desired consistency.
Serve over rice. Eat it all up and wish you had made more. It's so dang good.

I actually halfed this recipe, and it still fed us four portions... next time I'll make more. :)

(Too busy eating this to take a photo of my own creation- this one is from the recipe I pulled at allrecipes.com. It looks better in real life... man, it's good.)

HUBBY SCORE: * * * * 1/2
(wow. Only pie gets a full 5 stars around here... I gave it 5 stars myself...)

Apricot Chicken

Sorry... I don't have a picture of this one yet, but I was wondering if I can go back a attach pictures to my other posts?? Someone let me know if that is a possibility.

Ingredients
1 jar apricot jam
1/2 bottle Russian salad dressing
1 package onion soup mix
6 pieces of boneless, skinless chicken breasts

mix all the ingredients together and 1/2 of the mixture together in either a crock pot bowl or the bottom of a casserole dish. put the chicken in and then pour the rest of the sauce on top of the chicken.

If cooking in a crock pot, cook it on low for 4 hours. If cooking in a casserole dish, cook at 350 for an hour.

Tyler rates this ****, and he doesn't like apricot chicken very much so hopefully you enjoy this as much as we do!

Shepards Pie

Again, from my Mama's recipe book. We had this on Wednesday and Hubby DEVOURED it!

Shepherd’s Pie
Ingredients
1 pound lean ground beef
1/2 onion, chopped (not needed if you use Beefy Onion soup mix)
3 tablespoons four or cornstarch
1 enveloped beefy mushroom or beefy onion soup mix
2-3 cups water
1 teaspoon salt or beef bouillon granules to taste
¼ teaspoon black pepper
½ teaspoon Worcestershire sauce
2 cans green beans
5-6 cups mashed potatoes
2 cups grated cheese

Method
►Brown beef and chopped onion together until onion is transparent and beef is well browned (browning helps create the flavor and color of the dish).
►Add salt or beef bouillon granules to taste.
►Remove from heat and stir in flour or cornstarch and dry soup mix.
►Add 2 cups water.
►Return to heat, bring to a boil; boil 2-3 minutes.
►Add additional water, as needed to create desired consistency of gravy

►Place gravy mix in bottom of 9x13 casserole or baking pan.
►Drain green beans and scatter over top of gravy.
►Spoon mashed potatoes over top and gently spread to form a crust.
►Sprinkle with cheese.
Bake at 350⁰ for 30-45 minutes or until hot, bubbly and cheese is melted.


NOTE: I personally prefer fresh mashed potatoes, but instant mashed works fine. If making fresh, use approximately 6-8 medium to small potatoes or about 6 cups diced potatoes.

Hubby Score * * * * *

Rice Pudding

Although Mr. Picky Two won't eat rice pudding (he can't even tell me why he doesn't like it, its not the taste nor consistency) I'm posting this recipe anyway. Its also via my mother although its called Grandma Rose’s Rice Pudding.

Ingredients
2 quarts whole milk
¼ tsp. lemon zest
¾ cup converted long grain rice
½ cup sugar
1 tsp butter
Pinch of salt
3 large eggs (medium eggs would work OK)
1 tsp vanilla extract
Cinnamon

Method
►In a large saucepan, bring the milk, lemon zest, rice, sugar, butter and salt to a simmer.
►Cook for 30 minutes on low heat, stirring occasionally, making sure the rice does not stick to the bottom of the pan.
►Taste the rice after 30 minutes. It should be tender.
►In a large bowl, beat the eggs and vanilla extract until frothy.
►Slowly stur 2/3 of the hot rice into the egg mixture.
►Return the rice and eggs to the saucepan with remaining rice and on low heat
►Stir the rice constantly for 5-8 minutes until creamy.
►Pour into a 2 quart shallow dish, sprinkle with cinnamon and refrigerate until ready to serve.

Serves 8-10 (It makes a lot!)


My Sibling's Score * * * *
Hubby Score ?

Funeral Potatoes

This recipe is from my Mom and not healthy but sure yummy!


Funeral Potatoes

Ingredients
24 oz grated frozen potatoes
1 cube butter softened (My Mom uses ½ cube)
16 oz. sour cream (My mom sometimes use non-fat, but she dosen't like the consistency as well)
1-3 cups grated cheese
2 cans mushroom soup

Method
►Mix softened butter, sour cream, mushroom soup and cheese together.
►Mix potatoes into mixture.
►Press into a large casserole dish.
Bake at 350⁰ for 45 minutes or until bubbly throughout.


My sibling score * * * * *

Hubby score * * * *

Russian Chicken with Feta Cheese

-Allrecipes.com

I'm a sucker for a good sauce recipe. I took some adjusting liberties with the directions on this one. It's supposed to serve 8 but if you consume sauce like I do (or save the remaining to top upon other things), it may be much less.

- cooked chicken breasts (diced, sliced, or in halves- any way seems to be fine. 1-2 pieces works great, but the original recipe called for 8 breasts- yikes.)

- 2 tbs. butter
- 1 clove garlic, minced
- 1/4 cup onion, finely chopped
- 1 tbs. flour
- 1/4 cup vodka (white grape juice or water can substitute)
- 1 tbs. tomato paste
- 3/4 cup chicken broth
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 tsp. dried parsley
- 1 1/2 cups sour cream
- 1/4 cup crumbled feta cheese

Place cooked chicken pieces into a 9x13 baking dish- set aside.
Melt butter in a wide frying pan, stir in garlic and onion and cook until onion begins to soften. Stir in flour (cook about 5 min.) then add vodka/grape juice and simmer & stir on med-high heat constantly until heated through. Then add the rest of the ingredients. Reduce heat and simmer 20 min (they say 20- I say until it's heated through.)
Pour sauce on top of chicken and put in oven preheated to 350F. Cook for 20 min. or until browned on top.

This is great with mashed potatoes, but pasta or rice would be great as well.

HUBBY SCORE: * * * *