Creamy Chicken Enchilada Soup
4 chicken legs
3 cups crushed tortilla chips
½ cup salsa verde
½ cup cheddar cheese
Sour Cream
In a large pot combine chicken legs with enough water to cover. Bring to a boil, cover and simmer about 30 minutes. Strain broth into a large bowl . Shred chicken, discard skin and bones. Return meat and broth to the pot along with 3 cups crushed tortilla chips and ½ cup jarred salsa verde. Bring to a simmer and cook, stirring until thickened, about 5 minutes. Stir in ½ cup shredded cheddar cheese and season with salt. Divide among 4 bowls, sprinkle with more cheese, salsa verde and sour cream
Chicken Parmesan Pasta Toss
Chicken Parmesan Pasta Toss
½ lb. Uncooked spaghetti
1 tablespoon oil
1 lb . Boneless skinless chicken breasts, cut into strips
3 tablespoons tomato paste
¼ teaspoon garlic powder
1 can (14 oz.) diced tomatoes, undrained
½ cup water
¼ cup zesty Italian dressing
¼ cup grated parmesan cheese
Cook pasta by package directions. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 8 minutes or until done. Stir in tomato paste and garlic powder; cook and stir on medium-high heat one minute. Add tomatoes, water and dressing. Cook two minutes, stirring occasionally. Drain pasta; place in large bowl. Add sauce and toss to coat. Sprinkle with cheese
½ lb. Uncooked spaghetti
1 tablespoon oil
1 lb . Boneless skinless chicken breasts, cut into strips
3 tablespoons tomato paste
¼ teaspoon garlic powder
1 can (14 oz.) diced tomatoes, undrained
½ cup water
¼ cup zesty Italian dressing
¼ cup grated parmesan cheese
Cook pasta by package directions. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 8 minutes or until done. Stir in tomato paste and garlic powder; cook and stir on medium-high heat one minute. Add tomatoes, water and dressing. Cook two minutes, stirring occasionally. Drain pasta; place in large bowl. Add sauce and toss to coat. Sprinkle with cheese
Bloody Mary Breakfast Bake
Bloody Mary Breakfast Bake
8 slices soft white sandwich bread, crusts removed
3 cups shredded pepper jack cheeseburger9 large eggs
2 cups milk
½ teaspoon celery salt
16 ounce jar salsa
Preheat oven to 375. Spray a 1 ½ quart square baking dish with non-stick spray. Arrange 2 ½ slices bread in the bottom of the dish; sprinkle 1/3 cup shredded cheese on bread, then top with another 2 ½ slices of bread. Layer another 1/3 cup shredded cheese and top with final 3 pieces of bread. In a medium bowl beat together eggs, milk and celery salt; pour over the bread and cheese in baking dish and let stand. Bake 40-45 minutes, then cover with salsa and sprinkle remaining shredded cheese. Bake additional 5 minutes. Let stand 5 minutes before serving.
8 slices soft white sandwich bread, crusts removed
3 cups shredded pepper jack cheeseburger9 large eggs
2 cups milk
½ teaspoon celery salt
16 ounce jar salsa
Preheat oven to 375. Spray a 1 ½ quart square baking dish with non-stick spray. Arrange 2 ½ slices bread in the bottom of the dish; sprinkle 1/3 cup shredded cheese on bread, then top with another 2 ½ slices of bread. Layer another 1/3 cup shredded cheese and top with final 3 pieces of bread. In a medium bowl beat together eggs, milk and celery salt; pour over the bread and cheese in baking dish and let stand. Bake 40-45 minutes, then cover with salsa and sprinkle remaining shredded cheese. Bake additional 5 minutes. Let stand 5 minutes before serving.
Ham & Peas Casserole
Ham & Peas Casserole
½ pound sliced baked ham, torn into small pieces
7 ounces cornbread, cut into small cubes
1 cup frozen peas, thawed
1 teaspoon chopped fresh thyme
2 cups whole milk
3 eggs plus one yolk, lightly beaten
Salt.
Preheat oven to 350. Spray a 2 ½ quart oval baking dish with nonstick spray. Toss together ham, cornbread, peas and thyme; transfer to baking dish. Beat together milk, eggs and yolk, and salt. Pour over ham mixture in baking dish; let stand 15 minutes. Bake 40-45 minutes, until set. Let stand 10 minutes before serving.
½ pound sliced baked ham, torn into small pieces
7 ounces cornbread, cut into small cubes
1 cup frozen peas, thawed
1 teaspoon chopped fresh thyme
2 cups whole milk
3 eggs plus one yolk, lightly beaten
Salt.
Preheat oven to 350. Spray a 2 ½ quart oval baking dish with nonstick spray. Toss together ham, cornbread, peas and thyme; transfer to baking dish. Beat together milk, eggs and yolk, and salt. Pour over ham mixture in baking dish; let stand 15 minutes. Bake 40-45 minutes, until set. Let stand 10 minutes before serving.
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