I'm hungry. Well, not really, but I know I will be in a few hours. The whole "What's for dinner?" question is really boring and hard to answer lately. So I figure it's time to solicit some easy recipes, especially considering the change of readership this blog has experienced.
Here's the deal: Got a recipe? Submit it in the comments (preferably) or e-mail me at taoverman@hotmail.com. The results will be compiled in a cookbook once I've got enough entries (whatever "enough" is). Then I'll post it here as a downloadable PDF.
To see the results of the first Dinner Project, grab hold of this text and drag it to your desktop (or right click for you PC'ers)!
If it doesn't work for some reason, I'll try to fix it later.
There is no question I dread more than hubby's "What's for dinner?" question. I have no good recipes to offer, but I can't wait to see what others offer. I need something new to make :).
I got this recipe from Cooking Light Magazine and made a few adjustments to make it easier (replaced cooking chicken breast with canned chicken). I love it, it tastes great and I don't feel guilty about eating it. Oh, and it's too easy for words.
Mexican Chicken Casserole
INGREDIENTS:
1 cup fat-free, less-sodium chicken broth
1 (4.5 ounce) cans chopped green chiles, divided
2 cans of chicken, shredded
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup shredded Monterey Jack cheese
1/4 cup tub-style light cream cheese
1 (10 ounce) can enchilada sauce
12 (6 inch) corn tortillas
cooking spray
1/4 cup shredded reduced-fat extra-sharp Cheddar cheese
1 ounce tortilla chips, crushed
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.
3. Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
I'll try to get ya a good recipe by the end of the weekend. My wife has some real doozies....
Here are two variations on the same theme. I call them Soupy Chicken and Swiss-ey Chicken.
Both start with chicken breasts, however many you need.
Soupy chicken:
Cover the chicken with one can of Cream of Mushrooom or Cream of Celery mixed with water and/or white cooking wine (I also like to through in some chopped up onions and mushrooms) and bake at 350 for about 45-50 minutes. When I'm feeling extra ambitious I like to coat the chicken in flour and pepper and brown it for about 2 minutes on each side before baking.
Swiss-ey Chicken:
Cover each chicken breast with a piece of Swiss cheese. Cover with one can of Cream of Chicken mixed with a 1/4 cup cooking wine. Top with crunched up Ritz crackers and drizzle with a couple tablespoons of melted butter. Bake at 350 for about 45 minutes.
My wife has successfully cloned Rubio's Fish Tacos and their wonderful cumin-ish creamy white sauce they pour on those suckers. If I'm not too sidetracked I'll email you the recipe.
What's for dinner?
BEEF (as you should well know by both your pseudonym, and geographic location).
I post recipes periodically, but the one that's my whole family's favorite is this one:
Nanny Mac (or My Mother’s Macaroni & Cheese)
2 cups elbow macaroni, cooked
1 10 ounce package cheddar cheese, grated
1/4 cup flour
8 tablespoons butter
3 cups milk
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Butter a 2 quart casserole
make a cheese sauce with 6 Tablespoons of the butter, flour, 3 cups milk and most of the grated cheese.
Mix with hot cooked pasta, and let sit till cold. (very important)
Top with remaining cheese.
Put in well buttered casserole dish and bake at 375 degrees for about 40 minutes or until brown and bubbly.
I've been meaning to do this...will try Thursday.