Friday, October 23, 2009

Verde Chicken Casserole

1-10.5 oz. can cream of chicken soup
1-cup sour cream
2-4oz. cans of green chilies, diced
4 cups rotisserie chicken or I use chicken cooked in the crock pot (changing the seasoning on the chicken a little)
3/4 cup salsa verde
9 flour tortillas
2 1/2 cups Mexican cheese blend, shredded

In a large bowl, combine chicken soup, sour cream, green chilies, chicken, and 1/4 cup salsa verde.

In a 13 X 9 baking dish, spray pan with cooking spray, arrange 3 tortillas to cover the entire bottom surface of the pan. Spread 1/2 of the chicken mixture on top of tortilla layer. then sprinkle 1/2 cup of cheese on top.

Repeat tortilla layer, chicken layer, and cheese layer.

Top cheese layer with 3 tortillas and spread 1/2 cup salsa verde evenly over the top. Lastly, sprinkle with 1 1/2 cups cheese.

Bake at 400* for 15 minutes, uncovered.

This was a yummy dish the family liked it.

They gave it 8 Forks

Hugs, Bobbi Jo

Tuesday, September 15, 2009

Easy Chicken & Feta Bake

Easy Chicken & Feta Bake

3 lbs. boneless skinless chicken breast halves
2 T. lemon juice, divided
I tend to like things with a little more flavor so I added some of my favorite spices to this such as garlic, onion powder, Italian seasoning.
1 Pkg. (4oz.) crumbled Feta Cheese
Red pepper and parsley to sprinkle on top

Arrange chicken in 13 X 9- inch baking dish. Drizzle with 1 T. lemon juice. Season with salt and pepper and other seasonings if you chose to use them. Top with Feta Cheese. Drizzle with remaining lemon juice. Bake at 350* for 35-40 minutes or until cooked through. Sprinkle with the red pepper and parsley.
I am serving this with broccoli and fruit
Hugs, Bobbi Jo

Made this for dinner and it was so easy as you can read. The Feta cheese does have an odd odor but so good tasting.  It turned out delicious! The family loved it and gave this meal

Smothered Meatloaf

I saw this recipe on Food Network over the weekend and it looked so good so I decided I would be making it this week.
Smothered Meatloaf
In greadients
4 cups Potatoes O'Brian ( the ones with the onions and peppers in the freezer section)
1 lb. lean ground beef
1-1/4 lb. lean ground beef
1-1/4 lb. ground pork
1 (5.29 ounce) box of Garlic Herb Shake and Bake
1 envelope Beefy Onion Soup Mix
1 (4.5 ounce) jar sliced Mushrooms, drained
1 Egg
1 (12 ounce) can of condensed Cheddar soup, divided
1/2 cup, evaporated milk
1 (10 ounce) can condensed cream of mushroom soup
1 onion, sliced thin
1 (8 ounce) package sliced fresh mushrooms

Place potatoes in the bottom of a 5-quart crock-pot.
In a large bowl, combine ground beef, ground pork, shake and bake, onion soup mix, sliced mushrooms, and egg. Set Aside.
In a small bowl, stir together 1/2 cup Cheddar soup and evaporated milk. Add to meat mixture. Using a wooden spoon or clean hands mix thoroughly and form into a loaf. Place in slow cooker on top of the potatoes. Make sure it is in the center and that the meatloaf isn't touching the sides of the crock.
Stir together remaining Cheddar soup with cream of mushroom soup. Pour over the meatloaf. Top with onions and mushrooms. Cover and cook on HIGH setting for 1 hour. Reduce the temperature to LOW setting and cook for an additional 5 to 6 hours.

Family of forks opinions Loved it!
Hugs, Bobbi Jo

Saturday, September 5, 2009

I Am Here

After what I can't believe over 3 months of not adding to my kitchen blog I will be posting more on here.
Yesterday Hubby and I went to see the movie "Julie & Julia". Of course I came home and ordered the book from Amazon. I was so motivated when I came out. I love food. I love to cook and eat it. This movie tugged on my heart strings to the smell, feel and taste of food. I enjoy seeing my family enjoying the fruits of my love in the kitchen. So I will be posting recipes.
This is a challenge for me at this time due to my program I am on to balance out my hormones I can't eat certain things but I can make them for the Forks in my life. I have been cooking for them mind you. Not making them starve. he he
Be back this week with a recipe or two. Hugs, Bobbi Jo

Monday, May 11, 2009

Chili Verde

Chili Verde (from Once-A-Month-Cooking by Mimi Wilson & Mary Beth Lagerborg) I love this recipe because there are so many things that can be used from your food storage.

8 oz. dry pinto beans (1 1/4 cups) or one can
1 pound boneless, skinless chicken breast (2 cups) you could even use canned
1 4oz. can chopped green chilies
1 tsp. ground cumin
3/4 tsp. dried oregano leaves
1/8 tsp. ground cloves
1/8 tsp. cayenne pepper
3 chicken bouillon cubes
1 tsp. minced garlic (1 clove)
1 tsp. salt
2/3 cup finely chopped onion
1 cup grated Monterey Jack cheese *This gets put into a bag if freezing or save for on top if using that day.
1 doz. corn tortillas
1-11 1/2-ounce jar salsa* Saved for later

Rinse pinto beans, soak them in cold water overnight, then drain them. If using a can drain off juices. Cut chicken into 1 inch cubes; cook until no longer pink in a small amount of water. Conbine cooked chicken with chilies and seasonings; refrigerate until needed. At the same time, combine beans, water, bouillon cubes, garlic, salt and onion in a large pot; bring to a boil. Reduce heat and simmer until beans are soft, about 1 hour. Add more water if necessary.
Combine chicken and spices with beans; simmer 10 more minutes. Cool and freeze. Place grated cheese in a 1 quart freezer bag, attach to the 1 gallon freezer bag (or 5 cup container) with the chili.
To serve, thaw chili an cheese. Simmer chili 30 min, stirring occasionally. Top chili with salsa and grated cheese; serve on warmed corn tortillas. Makes 6 servings.

This is one that all the forks or should I say spoons enjoy.

Geniet van uw voedsel, Bobbi Jo

Wednesday, March 25, 2009

Great BlogG

I wanted to let you know about a great blog I found called Low-Fat Life . The lady that is the host of the blog is named Carolyn. She is a beauty and has some wonderful recipes that are LOW FAT!! Loving it!~ I am always looking for good recipes. So go check her out and tell her I sent you by.
I will be back in the exercising circuit soon. Hugs, Bobbi Jo

Tuesday, March 24, 2009

Crock Pot Lemon Pepper Chicken

This one might end up on a family favorite list.

1 whole roaster/fryer chicken (good sized one)
2 Tbsp. lemon pepper seasoning or more to your taste
1 lemon
1 onion
Cooking spray

Spray crock-pot with olive oil or something like Pam cooking spray. Wash out and clean out the chicken. Make sure you take out it's little lunch sack in the cavity.
Take about 4 pieces of aluminum foil and ball them up. Place them underneath the chicken in the crock pot to keep it from sticking. This will be it's little rack to sit on.
Clean off the outside of the lemon and cut it into three big pieces and then clean and cut up onion into several different pieces and place in the cleaned out chicken. This flavors it nicely throughout the body.
Place washed, cleaned out whole chicken in the crock-pot on the foil balls. For me I like to Spray a little bit of the cooking spray on the chicken this makes the seasoning stick and also makes the skin a little crunchier. You could also use butter in the place of the spray. Sprinkle with lemon pepper seasoning. Cook on high 5-6 hours or on low 8-10 hours. There is no need to add liquid as the chicken will make it's own juices while in the crock-pot.

This is wonderful served with steam broccoli with a sprinkling of shredded cheese on it .
A tossed green salad and some fruit and this is a wonderful meal.

This got 8 forks from the family. It is easy, quick to make and very tasty. Better than the ones you buy pre-made at the market.

Geniet van uw voedsel, Bobbi Jo