Saturday, April 24, 2010

Turkey Enchiladas

This is a great way to use leftover turkey from Thanksgiving!

¾ cup chopped onions
¼ cup butter or margarine
¼ cup flour
1 large dash chili powder
¼ tsp garlic powder
1 15/16 oz can chili with beans
1 8oz can tomato sauce
¾ cup water

1. Pour chili in a bowl and mash beans.
2. Heat butter, add onion and cook until softened.
3. Add chili powder and garlic powder
4. Stir in flour and cook for a minute – then add water
5. Add chili and tomato sauce.
6. If consistency is too thick, add more water for a sauce-like consistency.
7. Put on low heat and proceed to the filling.

2 cups cooked, cubed chicken or turkey
¼ cup red taco sauce
1 tsp salt
¾ cup sour cream
1 ½ cup grated cheddar or Colby-jack cheese
½ cup grated cheese (to be used later)
1 pkg flour tortillas (large flour burritos (8) or smaller size (12)

1. In a 9x13 pan, pour just enough sauce to barely coat bottom.
2. Combine all the above ingredients except the tortillas and the extra cheese.
3. Fill tortillas with filling – maybe ½ cup?
4. Roll tortillas and place side by side with the seam down in the pan.
5. Pour sauce over the tortillas and top with the remaining ½ cup cheese.
6. Bake 20 min at 325 degrees.
7. Let stand for a few minutes (if you can stand it) and top with

Oriental Chicken Salad

  • 3 tablespoons honey
  • 1 1/2 tablespoons rice wine vinegar
  • 1/4 cup mayonnaise
  • 1 teaspoon Grey Poupon Dijon Mustard
  • 1/8 teaspoon sesame oil 

  • 1 half skinless boneless chicken breast
  • 3 cups chopped romaine lettuce
  • 1 cup red cabbage, shredded
  • 1 cup napa cabbage, shredded
  • 1/2 carrot, julienned or shredded
  • 1 green onion, chopped
  • 1 tablespoon sliced almonds, toasted
  • 1/3 cup chow mein noodles (NOTE: we used RICE chow mein noodles, we have found these at Walmart)
1. Blend together all ingredients for dressing in a small bowl and refrigerate until ready to use.
2. Grill chicken breast. To do this: heat up your grill, then turn down to low. On grills with a temperature dial – 250 degrees approximately. Spray one side of the breast with non-stick oil, put chicken on grill with the oiled side down. Spray other side of chicken and sprinkle with seasoning salt. Close lid on grill. Cook for approximately 8 minutes. Turn and cook until done – but watch carefully and don’t overcook!
3. Let chicken sit for 5 or so minutes – then cut into strips.
4. To assemble salad – mix cabbages, lettuce, carrots and green onions.
5. Place greens on plate. Top with slices of chicken, sprinkle with almonds and chow mein noodles.
6. Serve with dressing on the side or toss greens with dressing before putting on plate.

Sunday, April 11, 2010

Pesto Chicken with Spinach

This recipe is not only fairly healthy, but it's simple and fast too!

Take boneless chicken thighs or breasts (whatever you prefer) lightly salt & pepper both sides, you can sprinkle a little garlic powder if you want.  In a large saute pan, put a little garlic infused olive oil (or regular olive oil with chopped garlic), lightly brown both sides of the chicken.

Then spoon pesto over each piece of chicken, add mushrooms and cover until chicken is almost done.  Then add LOTS of fresh baby spinach and cover.  Once spinach has wilted over pesto chicken.
Ready to serve.

Happy Cooking!