Apple enchiladas

http://cornfedmomma.blogspot.com/2011/04/apple-enchiladas.html

Apple Enchiladas

Cherries or peaches can be substituted for apples.

We made these and the family loved them.  We added more cinnamon for our liking.  You can find the recipe at the link above.

Cheesy Chicken and Rice Bake

 

November 29, 2010CasserolesMain Cours

Prep Time 15 Minutes
Cook Time 30 Minutes
Difficulty Easy
Servings Updated

from tastykitchen.com donated by HowSweetEats's.com

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier, have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes!
from tastykitchen.com donated by HowSweetEats's

Seasoned Tilapia fillets

This seasoning is quick, easy, and I love it!

Recipe from tasteofhomes.com

Ingredients

• 2 tilapia fillets (6 ounces each)
• 1 tablespoon butter, melted
• 1 teaspoon steak seasoning
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/8 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Dash garlic powder

Nutritional Facts 1 fillet equals 193 calories, 7 g fat (4 g saturated fat), 98 mg cholesterol, 589 mg sodium, 1 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat.

 

Directions

• Place fillets in a greased 11-in. x 7-in. baking dish. Drizzle with butter. In a small bowl, combine the remaining ingredients; sprinkle over fillets.
• Cover and bake at 425° for 15 minutes. Uncover and bake 5-8 minutes longer or until fish flakes easily with a fork. Yield: 2 servings.

Egg Stuffed Potatoes

So many potatoes from Bountiful Baskets this week....maybe I will try this :)  Recipe from http://whatscookingmexico.com/category/recipes/

 

 

2 Baked Potatoes

2 Eggs

Butter

Salt

Pepper

Various Filling Ideas:

cooked meats: crispy bacon, ham, sausage, leftover chicken/steak, tofu etc

veggies: chopped broccoli, spinach, roasted garlic, asparagus, onions, peppers, salsa

CHEESE!: cheddar, mozzarella, pepper jack, gouda, muenster, you name it!

1. Preheat oven to 350F. Slice just the top of your potatoes off to expose their fleshy goodness. Scoop out some of the flesh - you want plenty of room for your fillings, but you still want a good later of potato. Reserve the flesh for another use.

2. Sprinkle the inside of each potato with a little salt and pepper. Place some of your fillings into the hollow of your potatoes. How much you use will depend on how big your taters are. Just make sure to leave room for your egg.

3. Carefully crack a whole egg into each potato. Sprinkle with a little more salt and pepper to taste, and add a bit more cheese and fillings to the top.

4. Bake for about 20-25 minutes, or until the whites are set but the yolk is still runny. (Bake for a few minutes longer if you prefer a firmer yolk.)

BBQ Cups

1 lb Lean Ground Beef
1/2 cup BBQ sauce
1 can refrigerator Biscuits
3/4 Cups Grated cheese

Brown meet, drain.  Add BBQ sauce and set aside.  Place biscuits in ungreased muffin cups, pressing dough up sides of edge of cup.  Spoon meat mixture into cups.  Sprinkle with cheese.  Bake at 400 degrees for 12 minutes.  Serves 4-5 people.

This recipe is quick, easy, and super cheap (especially when I use my elk meat I have piled high in my freezer :).

Cheddar-Potatoe Chowder

Here is a quick and easy soup/chowder, perfect for busy nights:

Ingredients: 

2 pkgs Bear Creek cheesy potatoe soup
2 cans of sweet corn
8-16oz diced ham (depending on your preference)

Directions:

Make Bear Creek soup per instructions
Add diced ham while soup is boiling
When soup is done/finsihced boiling, add 2 cans corn.

Serve with homemade or store bought rolls.  This soup is super yummy and kid friendly :)

This recipe makes 1 gallon of soup or approximately 16 cups; it can easily be halved for a smaller family.

Easy Eclairs

This recipe is from from hiddenponies.com .  I saw it on Pinterest and have been wanting to try it for awhile.  I made these Eclairs with my family this evening and we really enjoyed them.  If you like Eclairs you will love these!

Prep: 20 mins

Cook: 45 mins

Total time: 1 hour 5 mins

Serves: 10

 

Ingredients

CHOUX PASTRY:

• 1/2 cup butter
• 1 cup water
• 1 cup all-purpose flour
• 1/4 tsp salt
• 4 large eggs

CUSTARD FILLING:

• 1 (4 serving size) package instant vanilla pudding mix
• 2 cups milk (or as called for on pudding package)
• 1 cup heavy cream
• 1/4 cup icing sugar
• 1 tsp vanilla extract
• 1/4 tsp salt

CHOCOLATE ICING:

• 2 oz semisweet chocolate (or 1/3 cup semisweet chocolate chips)
• 2 Tbsp butter
• 1 cup icing sugar
• 1 tsp vanilla extract
• 3 Tbsp hot water

Instructions

1. Preheat oven to 450 degrees. LIghtly grease a large cookie sheet and set aside.
2. In medium saucepan, combine 1/2 cup butter and water. Bring to a boil, stirring to melt butter.
3. Reduce heat to low and stir in flour and salt with a wooden spoon until the mixture begins to form a stiff ball of dough.
4. Remove from heat and add eggs, one at a time, stirring vigorously after each addition to ensure they are incorporated. Work quickly, especially with the first one, to prevent it from cooking into scrambled eggs on the bottom of your warm pan :)
5. With a spoon or pastry bag fitted with a large tip, spread/pipe the thick dough onto prepared cookie sheet into 10 strips approximately 1 1/2 x 4″ each.
6. Bake for 15 minutes, then reduce heat to 325 and bake another 20 minutes, until puffed and golden and hollow sounding when lightly tapped on the bottom. When removed from oven, IMMEDIATELY pierce the ends almost through to the other side to let steam escape and prevent any sogginess in the middle. This hole is also where you will be piping your filling into. Let cool completely before filling and icing (this will only take about half an hour).
7. For CUSTARD FILLING: combine pudding and milk in a bowl and mix according to package directions. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. Beat in 1/4 cup icing sugar, 1 tsp vanilla, and 1/4 tsp salt. Fold whipped cream into pudding.
8. Scoop mixture into pastry bag fitted with a smallish tip (I enlarged my steam holes a bit to make my tip fit, so do whatever works) and pipe mixture into centers of eclairs until full. This is a bit of a messy business, but worth it for ease of eating and pretty appearance. You could certainly also just slice the eclairs in half horizontally, fill the bottoms with cream, and replace the tops. Either way, you will probably have some custard leftover.
9. For ICING: Melt the chocolate and 2 Tbsp butter over low heat in a saucepan (or in the microwave, stirring after 30 seconds and giving additional 10 second increments as needed until fully melted). Stir in 1 cup icing sugar and 1 tsp vanilla. Stir in hot water, 1 Tbsp at a time, until icing is smooth and reaches desired consistency. Drizzle, pipe or spread over filled eclairs.
10. Store in the fridge.