MINI CHICKEN EMPANADAS

 

2 pkg (11-oz each) pie dough mix

1 can (9.5-oz) white chicken meat, drained OR 1 1/2 cups cooked chicken
1 cup chunky salsa
1 can (3-oz) sliced ripe olives
1 cup shredded Mexican-blend cheese
flour for dusting

Prepare pie dough according to the package instructions for a double crust pie.  Wrap dough in plastic wrap and chill.

Preheat oven to 400 degrees.

In a medium saucepan, combine the chicken, salsa, and olives; bring to a boil. Reduce heat and simmer mixture for 5 minutes. Remove from heat and stir in the cheese.  Allow to cool slightly.

On a flour-dusted surface, roll out the dough to a 1/8-inch thickness.  Using a 3-inch round cutter, cut out 36 circles, rerolling scraps as needed. Place about 1 tablespoon of the mixture in the center of each circle. Moisten the edges with water and fold the circles in half; pinch edges to seal. Make some small piercings with a fork on the top.

Place empanadas on a baking sheet and bake 15 minutes or until golden.

Serve hot.

BROCCOLI-CHEESE DIP

 This is a quick to put together recipe and is a great make-ahead dish.  It does, however, need to chill for 4 hours for the flavors to blend.

1 can condensed broccoli cheese soup
1 pkg (10-oz) frozen chopped broccoli, thawed & drained
1 medium tomato, chopped
1/2 cup sour cream
2 tsp Dijon-style mustard
Assorted crackers for serving

Combine the soup, broccoli, tomato, sour cream, and mustard in a medium bowl. Cover the bowl and refrigerate for at least 4 hours before serving.

Serve with the assorted crackers.

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COFFEE CUP EGG SCRAMBLE

 

2 eggs

2 tbsp milk
2 tbsp shredded Cheddar cheese
salt and pepper to taste

Coat a 12-ounce microwave-safe coffee mug with butter-flavored cooking spray.

Add the eggs and milk to the mug and beat with a fork until blended; stir in the salt and pepper.  Microwave on high for 45 seconds; stir.  Microwave another 30 to 45 seconds until eggs are almost set.

Top eggs with the shredded cheese.

FILE PHOTO

CHEESY TAMALE PIE

 Pie crust mix for a 9-inch pie shell

1/4 cup cornmeal
1/4 cup cold water
1/2 lb lean ground beef
1/2 cup chopped onion
3 tbsp white whole-wheat flour
1 can (15-oz) kidney beans, drained (sometimes I use chili beans, undrained)
1 can (8-oz) tomato sauce
2 tsp chili powder
1 cup shredded low-fat Mexican cheese blend
1 cup shredded lettuce
1/2 cup chopped tomato

Preheat oven to 400 degrees.

In a medium bowl, combine pie crust mix and cornmeal. Stir in the water to make a dough; roll out to fit a 9-inch pie pan/plate. Line the pie plate with the dough, flute edge and prick bottom and sides thoroughly with a fork. Bake 8 minutes at 400 degrees and remove from oven.

While crust bakes, brown the beef with the onion in a large skillet; drain off any fat. Stir in the flour. Add the beans, tomato sauce, chili powder and cheese; mix together well. Spoon mixture into the prepared pie shell.

Bake at 400 degrees for 20 minutes or until bubbly and heated through. Remove from oven and allow to stand for 15 before cutting to serve.

To serve, garnish with the lettuce and tomato.

Yield: 6-8 servings.

file photo used for reference only

not this exact recipe

EASY CRESCENT CHICKEN ROLL-UPS

 1 can cream of chicken soup

1/2 cup grated cheddar cheese + more for topping
3/4 cup milk
1 tube refrigerated crescent rolls
1 large can of chicken

Preheat oven to 350 degrees.

Mix together the soup, cheese, and milk.  Pour half of the mixture into a 9 x 13-inch baking pan or dish and set aside.

Separate the crescent rolls. Place small amounts of the chicken at the large ends of the rolls and roll up. Place filled rolls into the mixture in the baking pan/dish.  Pour the remaining mixture over the top of the rolls. Sprinkle additional cheese over the top and bake at 350 degrees for 25 to 35 minutes.

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SWEET-HOT SAUSAGE MEATBALLS

2 cans (8-oz each) water chestnuts, drained

1 lb bulk pork sausage
1 bl bulk hot pork sausage
1/4 cup cornstarch
1 cup maple syrup
2/3 cup cider OR red wine vinegar
1/4 cup soy sauce

Preheat oven to 350 degrees.

Process the water chestnuts in a blender or food processor until minced/ transfer to a large mixing bowl.

Add the sausage to the minced chestnuts; mix well. Shape mixture into 1-inch balls and place in ungreased 15 x 10-inch baking pans. Leave uncovered and bake at 350 degrees for 20-25 minutes or until the meat is no longer pink.

While meatballs are baking, combine the cornstarch, syrup, cider, and soy sauce in a saucepan; stir until smooth. Bring mixture to a boil; cook, stirring, for 2 minutes or until thickened and bubbly.

Drain meatballs.  Add meatballs to the sauce and heat through.

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SALMON CAESAR SALAD

 

4 (1-lb total) skinless salmon fillets

1/3 cup lite creamy Caesar dressing, divided
8 cups tightly packed torn romaine lettuce leaves
1 cup croutons
1/4 cup shredded Parmesan cheese

Preheat oven to 375 degrees.

Place the salmon in a single layer in a square baking dish and brush with 2 tablespoons of the dressing.  Bake at 375 degrees for 15-17 minutes until salmon flakes easily with a fork.

Toss the lettuce with croutons and remaining salad dressing. Place on 4 serving plates. Top with the fish and sprinkle with cheese.

file photo

BEEF & LIME RICE SALAD

 

1 lb lean ground beef

3 cups water
1/2 tsp salt
1/2 tsp ground cumin
1 1/2 cups long-grain rice
1 tbsp lime zest
1 tbsp fresh lime juice
Topping choices include: salsa, shredded cheddar or Mexi-blend cheese, sour cream, diced Roma tomatoes, chopped green onion, avocado slices, chopped fresh cilantro
Tortilla chips for serving

In a 3-quart saucepan over medium-high heat, cook the beef, stirring to crumble, until browned. Drain beef well.  Using a paper towel, wipe the pan clean.

Add  the water, salt, and cumin to the pan; bring to a boil. Add the rice, cover, and cook 20-25 minutes until water is absorbed and rice is tender.

Stir the drained beef into the rice along with the lime zest and juice.

Serve with the chips and any toppings of your choice.

Serves 4.

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LEMON GARLIC CHICKEN BREASTS

 

2 sliced lemons

6 bone-in chicken breast halves
3/4 cup balsamic vinaigrette
3 garlic cloves, minced

Preheat oven to 375 degrees.

Arrange the lemon slices on the bottom of a 9 x 13-inch baking dish or baking pan; lay chicken over top of the lemon slices.

Mix the dressing with the garlic; pour half of mixture over the chicken.

Refrigerate the remaining dressing mix and use on salad to serve with the chicken.

Bake at 375 degrees for 40 to 45 minutes or until the chicken is cook through.

Note: File Photo

TACO SALAD PIZZA

 

1 lb extra-lean ground beef

1 cup thick and chunky salsa
1 (12-inch) ready pizza crust
1 cup Mexican-style shredded cheese
1 large tomato, sliced
2 cups torn mixed salad greens
2 tbsp ranch dressing

Preheat oven to 400 degrees.

Brown meat in a skillet; drain.

Mix the salsa into the ground beef; spread on pizza crust. Top with the tomato and the cheese. Place on pizza pan or directly onto the oven rack for a crispier crust.

Bake 10 to 12 minutes or until the crust is lightly browned and the cheese is melted.

Before serving top with the salad greens and dressing.

This is basically a Kraft Foods recipe.