“Meatless Monday” Recipe of the Week – Layered Tamale Casserole

December 23, 2019 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Layered Tamale Casserole. Made using Black Beans, Onions, Zucchini, Red Bell Peppers, Garlic, Corn, Spices, Flour Tortillas, Green Taco Sauce, Wisconsin Monterey Jack Cheese, and Wisconsin crumbled Queso Blanco Cheese. What Meat, none needed for this recipe! The recipe is from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, so check it out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Layered Tamale Casserole
This layered vegetable tamale casserole is sure to please.

Recipe Ingredients:
1/4 cup water
2 (15-ounce) cans black beans, drained
Vegetable cooking spray
3 cups sliced onions (about 2 large)
2 1/2 cups thinly sliced zucchini (about 2 medium)
1 3/4 cups julienned red bell pepper (about 2 medium)
2 cloves garlic, minced
1 cup corn cut from cob (about 2 ears)
1 teaspoon ground cumin
1/4 teaspoon ground red pepper
5 (8-inch) flour tortillas
1 1/4 cups commercial green taco sauce
3/4 cup shredded Wisconsin Monterey Jack cheese
3/4 cup Wisconsin crumbled Queso Blanco cheese

Cooking Directions:
1 – Place water and beans in bowl of food processor. Process until smooth. Set aside.
2 – Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, zucchini, pepper and garlic; sauté 10 minutes. Add corn, cumin and ground red pepper; cook 2 minutes. Set aside.
3 – Coat a 3 quart round soufflé dish with cooking spray. Place 1 tortilla in bottom of dish. Spread 1/2 cup bean mixture over tortilla. Spoon 1 cup onion mixture on top of bean mixture, and top with 1/4 cup sauce.
4 – Blend together Monterey Jack and Queso Blanco. Sprinkle 1/4 cup cheese over sauce. Repeat procedure with remaining ingredients, ending with 1/2 cup cheese.
5 – Bake in a preheated oven at 350°F (175°C) for 45 minutes or until thoroughly heated.

Makes 8 servings.
https://www.cooksrecipes.com/mless/layered_tamale_casserole_recipe.html

Sunday’s Chicken Dinner Recipe – Southwestern Chicken Skillet

April 7, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is – Southwestern Chicken Skillet. The Dish is made using Chicken Breast Halves, Chili Powder, Ground Cumin, Garlic, Salsa, Dijon Mustard, and shredded Wisconsin Monterey Jack or Pepper Jack Cheese. Southwestern flavors at its best! The recipe is from the CooksRecipes website, there are several sites with this recipe or variations of it. At the CooksRecipes website you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Southwestern Chicken Skillet
Add this tasty Southwestern skillet entrée to your repertoire of quick and easy “busy day” recipes.

Recipe Ingredients:
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 skinless, boneless chicken breast halves
2 teaspoons vegetable or olive oil
2 cloves garlic, minced
1/2 cup prepared tomato-based salsa
1 tablespoon Dijon mustard
1 cup (4 ounces) shredded Wisconsin Monterey Jack or Pepper Jack Cheese
2 tablespoons chopped cilantro or green onion

Cooking Directions:
1 – Sprinkle chili powder, cumin and salt over chicken.
2 – Heat oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook 5 minutes. Turn chicken over.
3 – Combine salsa and mustard; spoon over and around chicken. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
4 – Sprinkle cheese and cilantro over chicken. Continue cooking 1 to 2 minutes or until cheese is melted.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/southwestern_chicken_skillet_recipe.html

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