Archive for Potluck
Pollo Verde con Arroz
Posted by: | CommentsGreen Chili Chicken w/ Rice
Heather’s Favorite
1 cans Green Chili Enchilada Sauce (or home made of course) I use Hatch’s Medium.
2 cups cooked, shredded chicken breast
1 can (16 oz) diced tomatoes
Mexican spices to your taste, (chili powder, cumin)
1 cloves garlic (smashed and diced)
1 small onion diced
1/2 tsp cumin
2 – 4 oz can’s green chili’s
1/4 – 1/2 c. chicken or veg broth
2 cups package, shredded Cheddar or Mexican blend cheese
1 package of 10 (or so) burrito size Tortilla, flour
1 package of microwave Spanish rice (follow package directions and add 3 Drops HOT sauce & can of green chili’s)
Preheat oven to 350. Grease a 9 x 13 Pan. Feeds 4-6 depending on other side dishes.
Microwave Spanish rice using packing directions & special directions above.
Prepare your chicken by either using a store bought cooked chicken or grill your own. Shred or cut into small pieces. Combine in a large skillet tomatoes, 1 can green chili, garlic, cumin, onions & tomatoes stir and simmer, add chicken and chicken broth as needed for moistness and to de-glaze the plan.
Place a large spoonful of chicken mixture 1 of rice & 1 of shredded cheese. Roll up and place in a greased 9 X 13 pan.( How full you want the enchiladas to be, etc., is up to you. ) Repeat till pan is full. Pour green chili and cheese over the top.
Place in oven for about 30 minutes or so.
The cheese should be melted and bubbling.
My extra daughter Heather (one of my youngest daughter’s best friend that ”lived” at our house, always requests this dish for any and all special occasions. Love you Heather!
You Won’t Believe What’s In It – Football Playoff Dip
Posted by: | CommentsPlayoffs Dip! Make this for your playoff get togethers and you are guaranteed to be a big hit! This is SO easy and is always such a surprise when people ask me what’s in it??
Take 1 small jar of Apricot Jam
1 can of green chili’s
1 16 oz pkg Neufatel Cheese (Lowfat)
1 cup shredded cheese (4 cheese Mexican is my favorite)
Place the block of cream cheese in a microwave safe serving container,
Combine the jam and chili’s and pour over the cream cheese
Top with the shredded cheese and heat until the shredded cheese is melted.
Serve with crisp crackers, crusty bread etc.
SO good, and is guaranteed to disappear and make you the hit of the potluck.
Note: I have tried to get a picture of this the last three times I’ve made it, but before I can get the camera out, someone has already dug into it.
Black Bean Turkey Empanada’s
Posted by: | CommentsTurkey and Black Bean Empanadas
Left over turkey (about 2 to 3 cups shredded)
1 (15-ounce) can black beans, drained & lightly smashed
1/2 cup shredded cheese Mexican 5 cheese or your favorite
1/2 cup salsa
2 tablespoons freshly chopped cilantro leaves
1 teaspoon ground cumin
1 can green chili’s
2 (9-inch) refrigerated pie crusts
Preheat oven to 425 degrees F.
In a large bowl, combine turkey, black beans, both cheeses, salsa, cilantro, and cumin. Mix well to combine.
Unroll pie crusts onto a flat surface. Using 4-inch cutter, cut out Circles. Spoon mixture on 1/2 of circle, fold over and pinch the edges together with a fork to seal. Place on a large baking sheet. Cut small slits in the tops of each empanada, brush with evoo or butter. Bake for 15 minutes, until crust is golden brown.
*If you have one of those Cool Pampered Chef circle cutter and sealer things and you have never used it… It works PERFECT for these and no one will believe you made them.
Grilled Curried Chicken Salad – Low Fat
Posted by: | CommentsThis is one of my current favorite things to make for lunch. You can add or subtract fat as you like by the optional ingredients.
Ingredients:
1 Large Chicken Breast – Grilled (cut into bite sized cubes)
12 Grapes – halved. or Mandarin Orange slices – halved
1/4 c. of Walnuts- chopped
1 stalk Celery – chopped
1/4 c. of non-fat plain yogurt or 1/4 c. Lt. Miracle Whip or 1/4 Mayo
1/2 tsp of Sweet or Spicy Curry Powder to taste
1/2 tsp of Dill or (1 tsp of any Dill based Spice Blend) to taste
Salt & Pepper to taste.
Combine all ingredients and chill for 30 mins or eat right away.
You can serve this on a lettuce leaf, with crackers, bruchetta, celery stalks, and of course use for a non-traditional Chicken Salad Sandwich.
*optional FAT but Yummy topping… Shoestring Potatoes sprinkle a few on top.
Potluck Favorite too. just scoop in the center of a pretty serving dish and arrange the “scoopers” around the edge, if you use the shoestring potatoes, wait until serving as they get mushy otherwise.
Time Magazine Study on the words people want to hear most!
I Forgive You &
Supper’s Ready!
Or as my Gramma always said.. SOUPS ON!
