Tuesday, May 25, 2010

Thanks Sheila for the new website

Here is a new website on Healthy Kids Meals (snacks mainly):


It is a great website with great ideas if you want your kids to eat super healthy and it is quick and easy. I cannot wait to try the Peanut butter oatmeal with chocolate chips- yum, yum.

Sunday, May 23, 2010

Chicken Cilantro Enchildadas

Last Thursday Lizbeth and I taught a class on freezer meals for the Relief Society (women's organization of our congregation). We had a great turn out. Part of the night was also using this information to serve others by preparing meals. This is one of the recipes I picked to make. It is from Don't Panic, Dinner's in the Freezer, my latest cookbook. I really like this cookbook, it has some great recipes. What I really like is that they give you the single entree and then in a chart it is multiplied by different quantities but usually 3, 6 and 9.

This enchilada recipe is quite tasty, I made some with leftovers for dinner Friday. I followed the recipe and decided when I make it again in bulk I will add some other ingredients. Today I made the enchiladas in bulk (ended up with 6 9x9pans and a 9x13) and added roasted green peppers, tomatoes and black beans. Yummy! Enjoy.

Chicken Cilantro Enchiladas(from Don't Panic, Dinners in the Freezer)
2 lbs bonesless skinless chicken breasts
2 C water
1 onion, diced
1 clove garlic, minced
2-3 sprigs fresh cilantro
1 1/3 C chicken broth
2 10oz cans mild enchilada sauce
4 C grated Monterey Jack cheese
8 green onions, sliced
2 Tbsp chopped cilantro leaves
½ tsp salt
¼ tsp pepper
10 corn tortillas

Bring chicken breasts to boil in water with onion, garlic and cilantro sprigs. Reduce heat and simmer until chicken is tender, about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.

For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper and tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble, warm tortillas on hot skillet or griddle until flexible, turning once or in the microwave. Dip each corn tortillas in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 Tbsp chicken filling and roll tortilla. Place filled tortillas, seam side down, in 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. Freeze.

Serving day instructions:

Thaw completely. Bake at 350ยบF for 25-35 minute, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomatoes, sour cream and sliced avocados.

Thursday, May 13, 2010

Corn & Tomato Salad

I LOVE this Salad! It is great, tasty and super fast to make. What more can you ask for in a salad. I usually make this salad in the summer time, the ingredients explain why.

Corn (2 bags of frozen or 6 ears of fresh, cut from the cob after cooking)
2 cups cherry Tomatoes. Cut into halves (2 cups)
8 oz. Buffalo Mozzarella cheese (I get the small size and cut in half)
1 1/2 cups fresh Basil, cut into long slivers
1/4 cup chopped red onion (or 1 bunch of scallions, thinly sliced)

3 Tbsp. white wine vinegar
2 tsp. kosher salt
fresh ground black pepper
1/4 cup Extra Virgin Olive Oil

Whisk vinegar, salt, pepper in a small bowl. Gradually whisk in the oil starting with a few drop and then
adding the rest in a steady stream to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. toss in the tomatoes, scallions and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for 15 minutes-2 hours. Before serving, teat the basil over the salad and stir.

Notes: I tend to use frozen corn. I actually make the salad while the corn is still frozen and let it de-thaw in the frig. It is great for a BBQ or pot luck outside because the salad really does not need to stay refrigerated after made and marinated. And it is really, really good. But tonight we are having it with Hamburgers for dinner. Yum, Yum. I cannot wait.