Yummy Family Meals (with recipes)
Skillet Chicken Risotto
Ingredients:
* 1-1/2 cups uncooked rice
* 1 can cream of chicken soup
* 2 cups cooked chicken chunks
* 1 pkg. frozen mixed vegetables
* 1 cup shredded cheddar cheese
Instructions:
1. Melt butter over medium heat in a 12” nonstick skillet
2. Add rice and 3-1/3 cup water
3. Soup
4. Chicken
5. 1/4 tsp salt and ¼ tsp pepper
6. Boil
7. Stir several times
8. Cover
9. Cook over low heat until rice is tender
10. Stir in thawed vegetables
11. Sprinkle mixture with cheese
12. Cover and heat until cheese is melted.
Serve with green salad
Yield: 6 servings
Calories 465
The following dish “The Enchilada Casserole” is a double serve meal. This means that you can cook once and enjoy the recipe twice without doing the preparation again.
Double Meal Enchilada Casserole
Ingredients:
* 1-tablespoon canola oil
* 3 scallions, chopped
* 2 cloves garlic
* 1-1/2 lbs ground turkey
* 1-1/2 teaspoon chili power
* 1-1/2 teaspoon ground cumin
* 3/4 teaspoon salt
* 1 can black beans, rinsed, and drained
* 2 cans mild enchilada sauce
* 2 cups shredded Mexican-style cheese blend
* 3 tablespoons chopped fresh cilantro
* 1 jar mild salsa
* 8 soft taco size tortillas, 8”
Topping: Optional sour cream and guacamole
Instructions:
1. Preheat over to 350F
2. In 12” non-stick skillet heat oil over medium high heat
3. Add scallions and garlic
4. Cook until softened
5. Add ground turkey, chili powder, cumin and salt
6. Stir and break up turkey
7. Cook until no longer pink
8. Remove from heat
9. Stir in beans
10. Stir in 2 can enchilada sauce
11. 1 cup of cheese and cilantro
12. Combine remaining enchilada sauce and salsa
13. Spread 3/4 cup sauce mixture over bottom of 2 qt banking dish
14. Divide turkey filling among tortillas
15. Roll up
16. Place 4 tortillas seam side down in baking dish
17. Top with 3/4 cup sauce mixture and 1/2 cup cheese
18. Bake 25-30 minutes until bubbling
19. Garnish with sour cream and guacamole
Instructions for Leftovers:
1. In a freezer safe 20qt dish
2. Layer the remaining filled tortillas, sauce and cheese
3. Let the dish cool before you store in freezer
4. Wrap in plastic wrap, then foil
5. When you are ready to serve let the dish unthaw before cooking
6. Bake for 45 minutes in oven
|
