Shrimp, Scoops, Salsa, and Sour Cream

June 13, 2018 at 5:15 PM | Posted in salsa, shrimp | 4 Comments
Tags: , , , , , ,

Today’s Menu: Shrimp, Scoops, Salsa, and Sour Cream

 

It’s been a rough few days around the house, My Dad’s Funeral was yesterday. There was quite a few more people than what we expected, we were very pleased for all the people that attended. A lot of old neighbors from the 2 different places we lived and old co-workers that worked with Dad and myself showed up. We had a small Wake for the family at our Church afterwards. Me and Mom are so sad and miss him so much but he was suffering so bad, and now he is at peace. Love you Dad!For Dinner tonight, more of an appetizer – Shrimp, Scoops, Salsa, and Sour Cream. Just not in the mood to put a lot of effort into cooking tonight.

 


I wanted something light and easy to prepare for Dinner tonight and it doesn’t get much easier than tonight’s Dinner of Shrimp, Scoops, Salsa, and Sour Cream. I used Meijer Cooked Shrimp, Tostitos Whole Grain Scoops, Newman’s Own Black Bean and Corn Salsa, Daisy Light Sour Cream, and a sprinkle of Sargento 4 Cheese Mexican Shredded Cheese. I’ll have this for Lunch from time to time, so why not Dinner! I love using the Black Bean and Corn Salsa for dipping with the Cooked Shrimp, perfect together.

 

 


To assemble the Dish is easy. The Shrimp was frozen so I let the Shrimp thaw overnight in the fridge. You can use a bowl or plate for everything. Put down the Shrimp, a serving of the Scoops, 3 tablespoons of the Salsa, a tablespoon of the Sour Cream, and you can add a sprinkle of the Shredded 4 Cheese over the Scoops. Then dig in! Light and easy to prepare, and little clean up. This makes a great Light Meal!For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 


Newman’s Own Black Bean and Corn Medium Salsa

Pep up your nachos or tacos using Newman’s Own Black Bean and Corn Salsa. This can be added to a variety of snacks to bring out the taste. The medium salsa can be used in pasta for flavoring or spread generously on a pizza for a spicy touch. It is infused with the goodness of black beans and corn.Newman’s Own- Black Bean & Corn Medium Salsa, 16 Oz: So good it oughta be outlawed!

Ingredients
Diced Tomatoes, Water, Black Beans, Corn, Distilled Vinegar, Yellow Bell Peppers, Jalapeno Peppers, Red Bell Peppers, Green Bell Peppers, Cane Sugar, Salt, Lime Juice Concentrate, Onions*, Spices, Chipotle Pepper*, Garlic*, Gum Arabic, Guar Gum
*Dried

 

 

Tostitos Multigrain Scoops! Tortilla Chips

Serve up a sensible snacking option with multi-grain tortilla chips at your next gathering using Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. Whether its family Mexican food night or a game night with friends, there are plenty of Tostitos Multigrain Scoops! to go around with this 10-ounce bag. Make a platter or two of individual appetizers to share with guests or for a family weekend snack.

The authentic flavor of Tostitos Multigrain Scoops! Tortilla Chips, 10 oz. makes them versatile for pairing with a variety of Tostitos dips. These multigrain tortilla chips and a bowl of salsa are a perfect pair for an evening snack while watching a movie. Spruce up chips and salsa with a dollop of sour cream and some freshly chopped cilantro for a different take on the classic snack. The crunchy texture of the chips makes them a great substitute for crackers with a bowl of chili or soup.

Tostitos Multigrain Scoops! Tortilla Chips, 10 oz.:
* 10 oz. bag
* Multigrain chips
* Perfect for quick, easy appetizers
* Sturdy for scooping through layered dips
* Great for parties

Ingredients:
Ingredients: Whole White Corn, Vegetable Oil (Contains One Or More of The Following: Corn, Sunflower, Or Soybean Oil), And Salt.

Nutrition Facts
Serving Size 1 Oz
Servings Per Container 10
Amount Per Serving
Calories 60
Calories From Fat 60
% Daily Value
Total Fat 7 G 10
Saturated Fat 1 G 4
Trans Fat 0 G
Monounsaturated Fat 2 G
Cholesterol 0 Mg 0
Sodium 110 Mg 5
Total Carbohydrate 17 G 6
Dietary Fiber 2 G 7
Sugars <1 G
Protein 2 G

Chicken Enchiladas

February 2, 2018 at 5:55 PM | Posted in chicken, Enchiladas | 4 Comments
Tags: , , , , , , , , , , , ,

Today’s Menu: Chicken Enchiladas

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bow and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. I needed a good hearty Breakfast to start this cold morning. The temperature this morning was at 12 degrees but we had a wind chill to take around 1 below zero! The winds are gusting around 20 miles an hour and it is cold. The day was sunny and 26 degrees but felt a whole lot colder. So I got some things done around the house then ran a few things on the computer. For Dinner tonight my Mom’s favorite, Chicken Enchiladas.

 

 

I had not made these in quite a while and Mom and Dad had been wanting them so I’m preparing Chicken Enchiladas. So yesterday I went to Kroger after and picked up a Simple Life Rotisserie Chicken. Love these Roasters from Simple Truth that the Kroger Deli prepare. Always delicious and good size Roasters. I pulled all the Meat and put it in a plastic container and set it in the fridge until ready to use.

 

 

 

To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Simple Truth Rotisserie Chicken (pulled meat ), Extra Light Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).

 

 

I already pulled all the Meat of the Rotisserie Chicken and had it in the fridge, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I’ve been using Mission Carb Friendly Tortilla for a while now. One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.

 

Ready for the oven…

To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 minutes before serving.

 

 

…….and done!

 

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro. And time to enjoy these Enchiladas! Hot, Cheesy, and Flavorful! Another one of those Keeper Recipes courtesy of Ree Drummond of the Food Network. The original recipe is at the end of the post. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

Directions
1 – Preheat the oven to 350 degrees F.

2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside

3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

…….and done!

6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

 

7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime

Pulled Chicken, Black Bean, and Corn Soft Tacos

April 7, 2017 at 4:58 PM | Posted in chicken, tacos | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Pulled Chicken, Black Bean, and Corn Soft Tacos

 

 

 

For Breakfast this morning I had something a little different, Grilled Cheese and Egg Spam Sandwich. Came across this recipe on Spam’s Facebook page. The Sandwich turned out fantastic! Very good combination of ingredients and easily prepared. Your using; 2 slices Turkey SPAM® , 2 slices Healthy Life Whole Grain Bread, 1 slice Sargento Ultra Thin Sharp Cheddar Cheese, and 1 large Egg. Mom even had one and loved it, so its Parent Approved! I also had my morning cup of Bigelow Decaf Green Tea. After Breakfast I headed over to the rehab center to see Dad. I went with him for his morning therapy. He did real good today, proud of him! Still up in the air whether or not he can back home, hope so! Back home did a few things around the house. Outside it’s mostly cloudy, windy, and a high of 53 degrees. For Dinner tonight I prepared Pulled Chicken, Black Bean, and Corn Soft Tacos.

 


I wanted something light and delicious so what better than some Soft Tacos, haven’t had any in a while and it sounded good. To make these I’ll need the following; Old El Paso Flour Tortillas, 1 Rotisserie Chicken (Pulled Chicken), various Spices (to season the Chicken), 1 can Bush’s Chili Beans (Black Beans in Mild Chili Sauce), 1 can Green Giant Steam Crisp Nibblets (Whole Kernel Sweet Corn, sliced Black Olives, chopped Lettuce, Daisy Light Sour Cream, and Old El Paso Taco Sauce (Smoky Chipotle). The makings of something good!

 

 

I had purchased the Rotisserie Whole Chicken from Kroger yesterday afternoon. After getting it home I pulled all the meat and stored it in a plastic container in the fridge until today when it was time to make the Tacos. I put the Chicken in a skillet and reheated it on medium heat. As the Chicken was heating I seasoned it with Ground Cumin, Dried Cilantro, Chili Seasoning, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.

 

 

 

 

As the Chicken was heating I got my other ingredients ready. I opened up a can of Early California Whole Large Black Olives (Reduced Salt) and sliced them up. Then I got 2 small sauce pans; 1 for the Chili Beans and 1 for the Corn. Heated both until heated through.

 

 

 

 

With all the ingredients heated and ready I got the Soft Tortillas ready. I wrapped the Tortillas in paper towels and microwaved them for 40 seconds. Now to make the Soft Tacos. I first layered in the Chicken, followed by the Taco Sauce, Chili Beans, Corn Kernels, Taco Sauce, Lettuce, and topped with a dab of Light Sour Cream. Loaded and ready to eat! Love these Soft Tacos. All the ingredients just come together to make one flavorful meal. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 
BUSH’S® BLACK BEANS IN A MILD CHILI SAUCE

MORE ZESTY THAN HOT

Like your chili zesty but with not too much kick? Add our Black Beans in a Mild Chili Sauce for the flavor you’re after. We slow cook tender black beans in a tangy Southwestern chili sauce flavored from mild chili peppers, sweet tomatoes and onion to add just enough (but not too much) kick to your favorite recipe.

NUTRITION
Serving Size: 1/2 cup (130g)
Calories 110
%DV*
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 440mg 18%
Potassium 440mg 13%
Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 1g -%
http://www.bushbeans.com/en_US/product/mild-black-chili-beans

 

 

 

 

Simple Grilled Cheese and Egg SPAM® Sandwich

This SPAM® sandwich recipe calls for eggs. But we’re not going to use all kinds of silly made-up egg words to describe it. Like, for example, we could say the taste is “eggscellent” or “eggstraordinary.” And that it’ll fill you with “eggscitement.” But that just feels too “eggspected” and there’s no “eggspletive” way we’re going to go there.
http://www.spam.com/recipes

 

Ingredients

2 slices SPAM® Single Classic
2 slices bread
1 slice cheese
1 large egg

 

1.In small skillet, fry SPAM® Singles over medium-high heat, turning once, about 15 mintues.
2.In separate small skillet, cook egg to desired doneness.
3.Spread 1 side of each slice bread with butter. Place in skillet, butter-side-down; top 1 slice with cheese. Cook until cheese starts to melt and bread is toasted. Top cheese with SPAM® and egg. Cover with top slice bread.
http://www.spam.com/recipes/simple-grilled-cheese-and-egg-spam-sandwich

 

Chicken Enchiladas

January 14, 2017 at 5:54 PM | Posted in chicken, Enchiladas, Old El Paso Products | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Chicken Enchiladas

 

 

To start the morning off I Scrambled an Egg, and fried up a couple of Jimmy Dean Turkey Sausage Links. Then I chicken-enchiladas-008toasted a slice of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter. I also made the morning cup of Bigelow Decaf Green Tea. Had some freezing rain out there this morning, the roads were a mess they say! It rained on and off all day and it was about 36 degrees. So with the freezing rain, there wasn’t a lot going on outside! Helped Mom with a couple of loads of laundry and did some house cleaning. For Dinner tonight I prepared a family favorite, Chicken Enchiladas.

 

 
Mom had been wanting these for a while now so I’m making them tonight for Dinner, Because, “What Mom wants I get.” So yesterday went to Kroger after Lunch and picked up a Simple Life Rotisserie Chicken. Love these Roasters from Simple Truth that the Kroger Deli prepare. Always delicious and good size Roasters. I pulled all the the Meat Chicken Enchiladas 001and put it in a plastic container and set it in the fridge until ready to use.

 

To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Simple Truth Rotisserie Chicken (pulled meat ), Extra Light Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).

 
I already pulled all the Meat of the Rotisserie Chicken and had it in the fridge, try not snacking on the Chicken as Chicken Enchiladas 001you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I’ve been using Mission Carb Friendly Tortilla for a while now. One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

 

 

To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish chicken-enchiladas-001and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

 

 

....and done!

….and done!

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, and Flavorful! Another one of those Keeper Recipes courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Chicken Enchiladas

Ingredients
10 to 12 corn tortillasChicken Enchiladas 001
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

Directions
1 – Preheat the oven to 350 degrees F.

2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime

Pulled Chicken, Black Bean, and Corn Soft Tacos

October 5, 2016 at 5:00 PM | Posted in chicken, Old El Paso Products, tacos | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Pulled Chicken, Black Bean, and Corn Soft Tacos

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 012
For Breakfast this morning I got the Egg Poacher out and made a Poached Egg. I served it on a toasted Healthy Life Whole Grain English Muffin also had my morning cup of Bigelow Decaf Green Tea. It’s another beautiful Fall Day out there, Sunny and 81 degrees. Finally got all the yard work done yesterday so today we gathered all the tables and chairs off the deck and driveway and stored them all in the shed. Our Fall Outside Cleaning is done! Took the cart out for a spin and picked up the mail. Tuckered out, rested up before Dinner. And for Dinner tonight I prepared Popcorn Shrimp w/ Mac and Cheese.

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 002
I wanted something light and delicious so what better than some Soft Tacos. To make these I’ll need the following; Old El Paso Flour Tortillas, 1 Rotisserie Chicken (Pulled Chicken), various Spices (to season the Chicken), 1 can Bush’s Chili Beans (Black Beans in Mild Chili Sauce), 1 can Green Giant Steam Crisp Niblets (Whole Kernel Sweet Corn, sliced Black Olives, chopped Lettuce, Daisy Light Sour Cream, and Old El Paso Taco Sauce (Smoky Chipotle). The makings of something good!

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 003
I had purchased the Rotisserie Whole Chicken from Kroger yesterday afternoon. After getting it home I pulled all the meat and stored it in a plastic container in the fridge until today when it was time to make the Tacos. I put the Chicken in a skillet and reheated it on medium heat. As the Chicken was heating I seasoned it with Ground Cumin, Dried Cilantro, Chili Seasoning, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 004
As the Chicken was heating I got my other ingredients ready. I opened up a can of Early California Whole Large Black Olives (Reduced Salt) and sliced them up. Then I got 2 small sauce pans; 1 for the Chili Beans and 1 for the Corn. Heated both until heated through.

 

 

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 006
With all the ingredients heated and ready I got the Soft Tortillas ready. I wrapped the Tortillas in paper towels and microwaved them for 40 seconds. Now to make the Soft Tacos. I first layered in the Chicken, followed by the Taco Sauce, Chili Beans, Corn Kernels, Taco Sauce, Lettuce, and topped with a dab of Light Sour Cream. Loaded and ready to eat! Love these Soft Tacos. All the ingredients just come together to make one flavorful meal. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

BUSH’S® BLACK BEANS IN A MILD CHILI SAUCE

MORE ZESTY THAN HOT

Like your chili zesty but with not too much kick? Add our Black Beans in a Mild Chili Sauce for the flavor you’re after. We slow cook tender black beans in a tangy Southwestern chili sauce flavored from mild chili peppers, sweet tomatoes and onion to add just enough (but not too much) kick to your favorite recipe.

NUTRITION
Serving Size: 1/2 cup (130g)BUSH'S® BLACK BEANS IN A MILD CHILI SAUCE
Calories 110
%DV*
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 440mg 18%
Potassium 440mg 13%
Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 1g -%
http://www.bushbeans.com/en_US/product/mild-black-chili-beans

Chicken Enchiladas

July 23, 2016 at 5:12 PM | Posted in chicken, Enchiladas | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Chicken Enchiladas

 

 

Chicken Enchiladas 010
To start my morning off I made an Egg White Cheese Omelet. I used Egg Beater’s Egg Whites for the Omelet and used Sargento Reduced Fat Sharp Cheddar Cheese for the filling. I also toasted a slice of Healthy Life Whole Grain Bread that I buttered with I Can’t Believe It’s Not Butter. Along with the morning cup of Bigelow Decaf Green Tea. It’s the second day in a row where our heat index is above 100 degrees! It’s so humid out it makes it tough to breathe. To miserable outside to do anything so I did some house cleaning and straightened up the pantry. For Dinner tonight I prepared a family favorite, Chicken Enchiladas.

 

Chicken Enchiladas 001
Mom had been wanting these all week and I finally got around to making them. Because, “What Mom wants I get.” So I went to Kroger about 11:00 this morning and picked up a Simple Life Rotisserie Chicken.

To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Rotisserie Chicken, Extra Virgin Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).

 

Chicken Enchiladas 001

I took the Rotisserie Chicken and pulled all the meat from the bones, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I’ve been using Mission Carb Friendly Tortilla for a while now. One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

 

 

Ready for the oven...

Ready for the oven…

To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions, and Cheese. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

 

 

Chicken Enchiladas 005

….and done!

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro and a wedge of lime. And time to enjoy these Enchiladas! Hot, Cheesy, and Flavorful! Another one of those Keeper Recipes courtesy of Ree Drummond. The original recipe is at the end of the post. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 
Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinklingChicken Enchiladas 001
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving
Directions
1 – Preheat the oven to 350 degrees F.

2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside.

3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.Chicken Enchiladas 014

6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime

Pulled Chicken, Black Bean, and Corn Soft Tacos

May 12, 2016 at 4:47 PM | Posted in chicken, tacos | Leave a comment
Tags: , , , , , , , , ,

Today’s Menu: Pulled Chicken, Black Bean, and Corn Soft Tacos

 
For Breakfast I made some hash Browns and a slice of Toast. I used Simply Potatoes Hash BroPulled Chicken, Black Bean, and Corn Soft Tacos 012wns and for the Toast I used Healthy Life Whole Grain Bread. Did a few things around the house and then I was off to the hospital. My best friend was going to have surgery this morning. I went up to be with his sister and we waited together. He’s going to be fine as everything went well. It seems like I’ve been at this hospital way too much of late, 2 friends of mine and my dad all have been up here the last few weeks. So often that the Parking Valets know me by name. Back at home I laid down for a bit for a short nap and to relax a bit. For dinner tonight it’s Pulled Chicken, Black Bean, and Corn Soft Tacos.

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 002

I wanted something light and delicious so what better than some Soft Tacos. To make these I’ll need the following; Old El Paso Flour Tortillas, 1 Rotisserie Chicken (Pulled Chicken), various Spices (to season the Chicken), 1 can Bush’s Chili Beans (Black Beans in Mild Chili Sauce), 1 can Green Giant Steam Crisp Niblets (Whole Kernel Sweet Corn, sliced Black Olives, chopped Lettuce, Daisy Light Sour Cream, and Old El Paso Taco Sauce (Smoky Chipotle). The makings of something good!

 

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 003
I had purchased the Rotisserie Whole Chicken from Kroger yesterday afternoon. After getting it home I pulled all the meat and stored it in a plastic container in the fridge until today when it was time to make the Tacos. I put the Chicken in a skillet and reheated it on medium heat. As the Chicken was heating I seasoned it with Ground Cumin, Dried Cilantro, Chili Seasoning, McCormick Grinder Sea Salt and McCormick Grinder Peppercorn Medley.

 

 

Pulled Chicken, Black Bean, and Corn Soft Tacos 004
As the Chicken was heating I got my other ingredients ready. I opened up a can of Early California Whole Large Black Olives (Reduced Salt) and sliced them up. Then I got 2 small sauce pans; 1 for the Chili Beans and 1 for the Corn. Heated both until heated through.

 

 

 

 
With all the ingredients heated and ready I got the Soft Tortillas ready. I wrapped the Tortillas in paper towels and Pulled Chicken, Black Bean, and Corn Soft Tacos 006microwaved them for 40 seconds. Now to make the Soft Tacos. I first layered in the Chicken, followed by the Taco Sauce, Chili Beans, Corn Kernels, Taco Sauce, Lettuce, and topped with a dab of Light Sour Cream. Loaded and ready to eat! Love these Soft Tacos. All the ingredients just come together to make one flavorful meal. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

 

 

BUSH’S® BLACK BEANS IN A MILD CHILI SAUCE

MORE ZESTY THAN HOT

Like your chili zesty but with not too much kick? Add our Black Beans in a Mild Chili Sauce for the flavor you’re after. We slow cook tender black beans in a tangy Southwestern chili sauce flavored from mild chili peppers, sweet tomatoes and onion to add just enough (but not too much) kick to your favorite recipe.

NUTRITION
Serving Size: 1/2 cup (130g)BUSH'S® BLACK BEANS IN A MILD CHILI SAUCE
Calories 110
%DV*
Calories from Fat 10 -%
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g -%
Cholesterol 0mg 0%
Sodium 440mg 18%
Potassium 440mg 13%
Carbohydrates 20g 7%
Dietary Fiber 5g 20%
Protein 6g -%
Sugars 1g -%
http://www.bushbeans.com/en_US/product/mild-black-chili-beans

 

 

 

 

 

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