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Monday, May 25, 2009

BBQ Cheddar Chicken Roll Ups

I got this recipe out of the latest Kraft Food & Family magazine. If you follow my blog, you know that I definitely live for my next edition of this mag to arrive in our mailbox. I especially love the summer editions as they tend to have a lot of great grilling ideas and fruity desserts.

This particular wrap struck me as something I'd like to try. Mainly because I seem to have this slight obsession with BBQ sauce at the moment, and we had all the ingredients in our kitchen already in order to make it! An obvious choice, huh? We made it for a light supper on a Friday night after work and we both really enjoyed it.

If you haven't checked out Kraft's Food & Family site, you're missing out!

BBQ Cheddar Chicken Roll Ups

1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup barbecue Sauce
4 whole wheat tortillas (10 inch), warmed
1 cup shredded cheddar cheese

Cook and stir vegetables in large nonstick skillet on medium-high heat 3 min. Add chicken; cook and stir 3 to 4 min. or until no longer pink. Stir in barbecue sauce; cook on medium heat 3 min. or until chicken is done, stirring occasionally.

Spoon chicken mixture down centers of tortillas; top with cheese. Roll up. Cut diagonally in half to serve.

Garlic Chicken with Spinach Pesto and Whole Wheat Penne Rigate

OK...this is my attempt at making a slightly "fancier" dish for me and the hubs to enjoy. Very very easy, a tad bit healthier due to the EVOO, whole wheat pasta, and spinach. I took several different spinach pesto recipes I'd found (after being inspired by Rachel Ray), and created my own. It was my first attempt at pesto and I think I succeeded! Or at least my man seems to think so! Very good dinner tonight. Very good.

Garlic Chicken with Spinach Pesto and Whole Wheat Penne Rigate

2 boneless skinless chicken breasts
1 box of whole wheat penne rigate (or your noodle of choice!)
1/2 cup of pine nuts
4 cloves of garlic (divided)
1 pkg (9 oz) fresh spinach
1 c. grated Parmesan cheese (divided)
3/4 c. extra virgin olive oil (divided)
1 tsp. salt
1 tsp. dried basil
1 tsp. oregano

Combine pine nuts & 2 cloves of garlic in food processor and process until chopped. Add spinach, 1/2 cup of parmesan cheese, 1/2 cup of oil, salt and spices. Process until well-blended.

Cook penne rigate according to directions on stovetop. Drain.

Drizzle remaining 1/4 cup of EVOO into pan and heat up. Toss in remaining 2 cloves of garlic into oil. Cut chicken into bite-sized pieces and add to pan. Cook until heated through or juices run clear. Drain any excess liquid that may remain.

Toss noodles, and chicken together in a large bowl, adding the spinach pesto with it. Serve and top with shredded parmesan cheese!

Saturday, May 9, 2009

Arkansas Chicken Casserole

I have no idea where I got this recipe from. I stumbled across a ton of recipes on my computer that I completely forgot about! So of course we had to start making some this week in order to share the good ones with you all.

This one my mom recently made as well and apparently it was a huge hit between her and dad! Dad went back for several helpings!

Super easy to make, very yummy. I concur.

Arkansas Chicken Casserole

ARKANSAS CHICKEN CASSEROLE

2 whole chicken breasts
1 stick of margarine
1 cup of chopped celery
1 cup of chopped onion
1 can cream of mushroom soup
1 can of sliced mushrooms
3 cups of cooked rice
8 oz. jar of processed cheese food
salt to taste

Cook chicken until tender. Cut into bite-sized pieces. Cook onion & celery in margarine
until tender. Add cheese. Stir until melted. Add mushrooms & chicken. Blend in soup. Add cooked
rice. Pour into large, greased casserole dish. Bake at 300 degrees for 45 minutes.

Friday, May 8, 2009

Bacon Horseradish Dip

I have acquired quite the taste for horseradish lately and have been on the lookout for some good horseradish dip or dressing recipes. I compiled a bunch of them and made up my own dip based upon recipe ingredient suggestions.

I can officially tell you it's FABULOUS and would be the perfect addition to any sort of get together with friends paired along with some crackers of your choice. It would also be a wonderful choice of salad dressing should you choose to go that route.

It has just the slightest hint of a "bite" to it!

Enjoy!

Bacon Horseradish Dip

1/2 cup creamy horseradish sauce
1 cup of mayo
1/2 cup sour cream
1/4 cup real bacon bits/pieces
1/4 tsp red pepper flakes
1/4 tsp cajun seasoning
2 garlic cloves pressed

Mix all ingredients together. Refrigerate for at least 1 hour before eating. Serve over lettuce as a salad dressing or with crackers as a dip.

Monday, May 4, 2009

Tim's Taco Soup

We have been making this soup for years after seeing it featured by one of our local news personalities, Tim M. Tim's Taco Soup is so easy to make and is honestly really good to have all year round. And sometimes I believe leftovers are even better...this might just be the case with this soup.

I hope you enjoy it just as much as we do!

Tim's Taco Soup

1 lb. ground chicken, turkey, or beef
1/2 cup chopped onion
3 cups of water
(2) 16 oz. cans of stewed tomatoes (cut-up)
(1) 16 oz. cans of kidney beans
(2) 8 oz. cans of tomoto sauce
(1) envelope Taco seasoning mix

Optional:
Shredded cheddar cheese
corn chips
sour cream

In a large saucepan, cook meat and onion until meat is browned; drain.

Add water, un-drained tomatoes, un-drained kidney beans, tomato sauce, and taco seasoning mix.

Simmer, covered for 15 minutes-1 hour.

Optional: serve soup over corn chips, and top with cheese, and sour creap. Chopped avocado can be added.

Serves 8-12. Soup can be frozen.

Additonal spices can be added, season to taste.