Wednesday, August 27, 2008

Sour Cream Chicken Enchiladas ~

Sour Cream Chicken Enchiladas

Servings 7

1 cup reduced-fat sour cream
1 1/2 cup Campbell's Cream Of Chicken Soup
1 1/2 cup Swanson Chicken Broth
4 oz chopped green chilies
12 oz uncooked boneless, skinless chicken breast
4 oz Kraft 2% Milk Natural Cheese Monterrey Jack Cheese
4 oz Kraft Cracker Barrel 2% Sharp Cheddar Cheese
1 tsp table salt
1 tsp black pepper
7 Whole Wheat medium Size Flour Tortilla(s)

Boil chicken until done. Shred chicken then season it with salt, pepper, and Cavendar's Greek seasoning. In a saucepan combine sour cream, soup, broth, and green chilies until smooth. Soften tortillas by dipping them in water and dipping them in the sauce. Put shredded chicken and a bit of cheese in center of each tortilla. Roll up tortillas and place in large 2qt baking dish. Pour extra sauce over and sprinkle extra cheese over tortillas. Make sure each tortilla is covered with sauce. Bake in 350-degree oven for about 20-30 minutes or until bubbling.

We really loved this recipe. I cooked for dinner last night and of course I changed and added to it :) I added one large can of black beans and instead of the seasoning I added one package of taco seasoning. I omitted the dipping of the tortillas because the brand I bought was soft enough.I also sauteed the chicken in canola oil.

Happy Cooking.

Thursday, August 14, 2008

Slow Cooker Lasagna Stew~


1 Pound uncooked(with 7% fat)
1 small onion,chopped
1 medium garlic clove, minced
28 oz canned crushed tomatoes
15 oz canned tomato sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tap crushed red pepper flakes
1 cup part-skim ricotta cheese
1 1/2 cup part skim mozzarella cheese
6 items dry lasagna noodles,no cook. I used regular noodles.
1/2 cup shredded Parmesan cheese, strong -flavored like Romano or Parmigiana Reggiano


1. Heat a larger nonstick skillet over medium- high heat. Add beef, onion and garlic, and cook, stirring frequently and breaking up meat with a wooden spoon as it cooks, about 5 to 7 minutes. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and crushed red pepper flakes; simmer 5 minutes to allow flavors to blend.

2- Meanwhile, in a medium bowl, stir together ricotta cheese and 1 cup of mozzarella cheese.

3.Spoon 1/3 of beef mixture in a 5- quart slow cooker. Break 3 lasagna sheets in half and arrange over beef mixture;top with half of ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

4- Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat and season to taste if desired.

5- In a small bowl, combine remaining 1/2 cup of mozzarella cheese and Parmesan cheese; sprinkle over beef mixture. Cover and set aside until cheese melts and lasagna firms up, about 10 minutes. Yields 1/6Th of dish per serving.

Points value: 8
Preparation time: 20 min
cooking time 360 min
Level of difficulty: easy

My family loved this recipe and of course I improvised things but you will love it and you can double the recipe if you need to.
This is yummy~