Chicken and Cheese Enchiladas

My family loved tonight's dinner from Campbell's - Chicken and Cheese Enchiladas. - other than the fact that I nearly burned them down with flaming hot picante sauce. I searched all over the bottle for the word "hot" but I didn't see it written anywhere....I assumed that it wouldn't be that hot. (and what is it that they say about assuming???) This didn't stop them from asking me to make it again --- just to cool it down.

I doubled the recipe to make 12 enchiladas. It's such an easy recipe that went together really quickly. Once assembled, all you have to do is pop it into the oven and put the rice (the side dish) on to cook.

Can you say MMmmm MMmmm Good!

Chicken and Cheese Enchiladas
from Campbell's

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce - I bought another brand but the next time I will buy Pace!
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese  (about 2 ounces)
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)

Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.

Stir 1 cup soup mixture, chicken and cheese in a large bowl.

Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up (I put them seam side down and it worked out much better. Be sure to spray your pan with non-stick cooking spray.) in a 2-quart shallow baking dish.

Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.

 Bake for 40 minutes or until the enchiladas are hot and bubbling.  

Top with the tomato and onion. I didn't do this extra step. Instead, I sprinkled on about 3 oz more of Monterey Jack cheese on top of the enchiladas. The next time that I make this dish, I will stick it back under the broiler to melt the cheese topping and to crisp it up a bit.

 Serve the enchiladas over cooked rice.

Vegetable Beef Soup with Cheese Crisps - Low Carb, Too!

I cooked a big beef roast in my crockpot last week. The leftovers from that roast went into Monday's soup.

I changed the ingredients from my family's soup so that I could eat it without loading up on too many carbs. This soup turned out to be some of the best soup that I've ever eaten. 

This is certainly not just a low carb dish. Just double or triple this recipe to feed a family. 

Low Carb Vegetable Beef Soup
makes 2 hearty servings

2 C. beef broth
1/3 C shredded, cooked beef roast
1 small zucchini, peeled and cut into small cubes
1 turnip, peeled and cut into small cubes
1/4 C. cooked carrots ( I used leftovers)
1 - 1 1/2 C. coleslaw mix (shredded cabbage)
1 pinch each of: lemon-pepper seasoning, basil,
garlic powder & red pepper flakes

Pour beef broth into a med-sized pot. Turn heat to high to heat up the broth. Turn the heat down to medium.

Add the remaining ingredients. Cook the soup until the turnips and zucchini are tender - about 10 minutes.

While the soup is cooking, make the cheese crisps: 

Cheese Crisps

I make my cheese crisps a little differently than a lot of people... I like to use shredded cheese instead of cubed cheese. I also microwave them instead of baking them or cooking them on a stove top. Any way you choose to make them, they are so good!

There are great examples of how to make cheese crisps on Linda's Low Carb Recipes & Menus. She posts instructions, along with many pictures. I have had much success in the past using the microwave to make them.

Menu Plan

Somehow I've lost my mojo when it comes to being creative in the kitchen and blogging about it. I took last week of to spend with my kids while they were on spring break. I thought that it might inspire me.....  I haven't been bitten by the inspiration bug just yet. I'm working on getting it back!

I made it a point to plan simple meals this week.
I'm still trying new a couple of new recipes. :)

Our Family Menu

M - beefy vegetable soup (made with leftover beef roast from last week)

T - Campbell's chicken & cheese enchiladas

W -crockpot bbq roast beef sandwiches & pasta salad

H - Mexican tortilla pizzas* & salad - new recipe

F - blueberry pancakes, scrambled eggs & turkey bacon

A - stuffed pepper soup* (if I can find a deal on green peppers - if not, plan on chili)


I'm back to strictly low carbing again. I was really off last week.

My Low Carb Menu

M - beefy vegetable soup with cheese crisps

T - chicken salad

W - roast beef  roll ups & mashed "faux"tatoes

H - Mexican pizza crisps* & salad - new recipe

F - omelet & turkey bacon

S - sloppy joe stuffed pepper ( could change depending on family meal)


I hope that you are having a great week!

For more menu ideas, check out Menu Plan Monday.

Cookie Carnival - March Round Up!

Welcome!

Check out all of these wonderful versions of Hershey's Walnut Mint Bars from our creative Cookie Carnival blogger friends:

Carol @ No Reason Needed says "I was never a fan of walnuts in baked items but these bars were wonderful - maybe even more so because of the walnuts!"

Tiffiny @ The Bake-Off Flunkie took a chance on baking this recipe with no altitude adjustments and ended up very happy with the results!

Amanda @ Amanda's Cookin switched out the walnuts & mint for almonds in her almond cheesecake bars!

Tessa @ The Cookin' Chemist also left the nuts out of her bars, calling them mint cream cheese bars!

Michelle @ Something New is Cooking celebrated her 200th post with the Cookie Carnival!

Tami @ Tami's Kitchen Table Talk  switched out the walnuts for pecans in her pecan mint bars!

Carrie @ Carrie's Sweet Life says that she was not a mint fan...until lately. She said that she loved these mint bars!

This was a great round-up, everyone!

I look forward to seeing everyone at the end of April!

If you'd like to join in on the fun at the Cookie Carnival, here's what you need to do! 

Happy Baking,
Tami

April Fool's Day Meatballs

Did you think that this was a big tray of meatballs?

Look again.....

Both of my kids and my husband thought that I had made meatballs on first glace. All of them asked about the "white stuff" in the meatballs. hahaha!

Not!

They are really cocoa rice krisp balls.

Perfect for a "meatball" dinner item.

I think that just about everyone knows how to make rice krisp treats but in case you need a reminder, here's the recipe from Kellogg's:

Ingredients

3 tablespoons  butter or margarine
1 package  (10 oz., about 40) regular marshmallows
- OR -
 4 cups miniature marshmallows
6 cups  Ready-To-Eat Cereal Cocoa Krispies

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Kellogg's Cocoa Krispies cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.  I rolled the mixture into golf ball-sized balls and laid them on a baking sheet. 

Store in a container with a tight lid.


To make a "meatball sandwich":

Slice a "v" into the middle of a a mini pound cake loaf. Place two "meatballs" into the middle of the pound cake. Trim both sides of the pound cake to "flatten" the sides to resemble a hoagie roll.  Top with red cake icing for "sauce" and shave white chocolate on top for "cheese". (Sorry that I don't have a picture of this but my kids don't like meatballs sandwiches so they would've never fallen for this one.)

Happy April Fool's Day!!

What are you doing to fool your family?