Chicken Enchilada Casserole

1

boneless skinless chicken breast, cut into thin bite-size strips

1/2

medium red bell pepper, finely chopped

1/4

teaspoon ground cumin

1

can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

1/4

cup uncooked instant brown rice

1

oz fat-free cream cheese, cut into cubes

3

tablespoons Old El Paso® fat-free refried beans (from 16-oz can)

4

corn tortillas (6 inch)

1/3

cup shredded reduced-fat mild Cheddar cheese 

 

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.
2. Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
3. Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Makes 3 servings 

 

I found this recipe here

 

Candy Cane Snowballs

Candy Cane Snowballs

• 3 c. powdered sugar, divided
• 1 1/4 c butter, softened
• 2 t. vanilla (or if you’d prefer a stronger peppermint flavor, you can replace 1 t. of vanilla with a teaspoon of peppermint extract)
• 1 egg
• 3 c. flour
• 1 T. baking powder
• 1/2 t. salt
• 3/4 c. finely crushed candy canes, divided
• 1/2 c. granulated sugar
• 2-3 T. milk

1. In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined.
2. In a separate bowl, combine flour, baking powder and salt. Stir to combine. Slowly add to mixing bowl, beating until combined, about 1 minute. Stir 1/2 cup finely crushed candy canes in by hand.
3. Roll dough into small balls using just under a teaspoon of dough. Rolls balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.
4. While cookies bake, stir together remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.

Corn Chowder

Ingredients

• 1 cup (2 sticks) butter
• 1 small onion, diced
• 1 small carrot, finely diced
• 1 small celery stalk, diced
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 3 cups white corn kernels, fresh or frozen
• 3 cups chicken stock
• 2 cups half-and-half
• Pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper

Directions

Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.
In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Mini Quiche

 

 

Ingredients

• 1 kg ready-rolled shortcrust pastry ( 6 sheets)
• 6 slices bacon, diced
• 1 onions, finely diced
• 6 eggs
• 1 cup cream
• 1 cup grated cheese
• 1 tablespoon chopped fresh parsley ( I used dried)
• salt & freshly ground black pepper

Directions

1. Cook the onion and bacon over a low heat until the onion is softened.
2. Allow to cool a little.
3. Mix together with the eggs, cream, cheese, parsley and salt and pepper.
4. Using a cookie cutter or glass, cut 12 circles from each pastry sheet.
5. Use these to line a mini muffin pan.
6. Place about 2 teaspoons of the egg and bacon mix in each pastry base.
7. Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set).
8. repeat with remaining pastry sheets and mix.