Wednesday, March 22, 2017

Cheater's Chicken Enchiladas

We all love a delicious enchilada now and then, but let's face it that it is a bit time consuming; although truly worth it.  These yummies are super fast (under 30 minutes) because I used already roasted chicken, a quick sauce and lots of cheese.  That's it!  The flavors are awesome and the enchiladas are nice and creamy.  This makes for a delicious meal that's quick and hearty.  Enjoy!
Ingredients:
-1 (10 3/4 oz) can cream of chicken soup
-1 cup sour cream
-1 tsp pepper
-4-5 cups rotisserie or roasted chicken, shredded
-2 cups Pepper Jack cheese, shredded, divided
-6 large (8 inches) flour tortillas
Directions:
Preheat oven to 350 F.  Coat a 9x13 pan with cooking spray and set aside.
In a large bowl, mix the soup, sour cream and pepper.  Mix well and spread half of it on the bottom of prepared pan.
Divide chicken and 1 1/2 cups of the cheese in between the tortillas.  Spread in the middle, then carefully wrap each of them and place on top of the sauce in the pan.
Pour remaining sauce evenly on top of each enchilada and sprinkle with the remaining cheese.
Bake in preheated oven for 25-30 minutes.  Enjoy!

Friday, March 17, 2017

Quick and Easy Oreo Cheesecake Pie

With a super crazy schedule, I always try to find ways to make yummy things that are very quick and easy.   I love how nowadays there are so many conveniences right at our fingertips.  Such is the case with this delicious pie.  Did you know that Kraft Philadelphia has a cheesecake mix ready to use? I didn't either until recently when I spotted it in the dairy section at the grocery store.  How awesome is that!  So, I tossed in that a few crushed oreos, poured it all into a ready crust and there you have a super yummy pie!  Our family loves this one.  Enjoy!
Ingredients:
-1 (24.3 oz) tub Philadelphia cheesecake mix
-12 oreos, crushed
-1 (9 inch) Oreo pie crust
Directions:
In a large bowl, mix the cheesecake with the oreos.  Pour into crust.  Cover and refrigerate for 1 hour or until ready to serve.  Slice and enjoy!

Wednesday, March 15, 2017

Bacon-Spinach Salad

I love simple salads.  I grew up with eating salad with simple variations on the oil-vinegar dressing.  Most of the time it was just olive oil and regular vinegar.  Nowadays there are so many types of oil and vinegar that I just have to try different variations.  For this one I tried grapeseed oil and raspberry infused balsamic vinegar.  Quite a delicious combination!  And, of course, the bacon enhances the flavor with its very tasty presence. Enjoy!
Ingredients:
For salad:
-1 lb bacon
-10 oz baby spinach
-1 pint grape tomatoes, halved
-1/2 cup pine nuts, toasted
For dressing:
-1/4 cup grapeseed oil
-1/8 cup raspberry infused balsamic vinegar
-1/2 tsp salt
-1/2 tsp pepper
Directions:
Cut the bacon into large pieces and fry until nice and crisp.  Drain on paper towels.
Once that's done, mix all salad ingredients together in a large bowl.
In a small bowl, whisk dressing ingredients.  Pour over salad and mix well to coat evenly.  Enjoy!

Monday, March 13, 2017

Cheesy Broccoli and Tortellini

This is one of those super quick meals for a super busy day.  It's very easy to put together and it becomes a hearty, delicious, creamy meal.  Enjoy!
Ingredients:
-2 cups heavy cream
-1 small head broccoli, cut into florets
-2 1/2 cups shredded Parmesan cheese, divided
-1 tsp pepper
-24 oz three cheese tortellini
Directions:
Place heavy cream in large sauce pan on the stove and cook for a couple of minutes.  Add the broccoli florets and cook for another 5 minutes. Stir in 2 cups of the Parmesan and the 1 tsp pepper.  Mix well and bring to a boil.  Lower the heat and simmer, uncovered, for about 10 minutes or until mixture is thickened.
Meanwhile, cook tortellini according to package directions.  Drain and add to the broccoli mixture.  Give it a good stir.  
Scoop some onto plate and sprinkle with some of the remaining Parmesan.  YUM!  Enjoy!

Friday, March 10, 2017

Strawberry-Banana Jello Salad

One of my sons had the scouts banquet and I was asked to provide a jello salad.  I have to admit that I love eating jello salad, but have never bothered to make one because usually at our local church functions someone always brings some, so I never had a need to make one.  Well, this time I had to make one.  Great thing too because this quickly became a family favorite.  It's easy, fluffy, light and oh, so delicious!  I also love the nice touch of the fresh strawberries and bananas.  Delicious!  Enjoy!
Ingredients:
-2 cups water
-1 (5.1 oz) package vanilla pudding and pie filling
-2 (3 oz each) packages strawberry gelatin
-16 oz frozen whipped topping, thawed
-5 oz mini marshmallows
-2 cups fresh strawberries, finely chopped
-3 bananas, chopped
Directions:
Place water in medium pan.  Add the pudding and gelatin.  Give it a good stir and bring to a boil.  Remove from stove and immediately pour mixture into your electric mixer's bowl.  Let it sit on your counter for about 30 minutes to cool a little.  Don't put it in the fridge right off the stove because it will kill your fridge! Once the mixture cooled for 30 minutes, cover it with plastic wrap and place it in the fridge.  Leave it there for about 6 hours.
Beat mixture on high for 3-4 minutes.  It should become nice and fluffy. Fold in remaining ingredients.
Pour into serving bowl and serve immediately.  Enjoy!

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