Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
November 25, 2008
November 24, 2008
Monterey Chicken Tortilla Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 40 minutes
Serves: 4
Ingredients:
1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR turkey
1 can (about 15 ounces) cream-style whole kernel corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olive
1/2 cup shredded Cheddar cheese
Chopped green or red pepper
Tortilla chips
Directions:
Heat the oven to 350°F.
Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.
Prep: 15 minutes
Bake: 40 minutes
Serves: 4
Ingredients:
1 cup coarsely crumbled tortilla chips
2 cups cubed cooked chicken OR turkey
1 can (about 15 ounces) cream-style whole kernel corn
3/4 cup Pace® Picante Sauce
1/2 cup sliced pitted ripe olive
1/2 cup shredded Cheddar cheese
Chopped green or red pepper
Tortilla chips
Directions:
Heat the oven to 350°F.
Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole. Top with the olives and cheese.
Bake for 40 minutes or until the mixture is hot and bubbling. Top with the pepper. Serve with the chips.
November 21, 2008
Stove Top Easy Chicken bake
1 pkg 6 ox Stove Top Stuffing for chicken
1 1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
1 can 10 3/4 oz cream of chicken soup
1/3 c Sour cream
1 bag 16 oz frozen mixed vegetables, thawed, drained
Preheat oven to 400
Prepare stuffing mix as directed on package, set aside
Mix chicken, soup, sour cream and vegetables in 13 x 9 inch baking dish
Top with stuffing
Bake 30 min or until chicken is cooked through
1 1/2 lb boneless skinless chicken breast, cut into 1 inch pieces
1 can 10 3/4 oz cream of chicken soup
1/3 c Sour cream
1 bag 16 oz frozen mixed vegetables, thawed, drained
Preheat oven to 400
Prepare stuffing mix as directed on package, set aside
Mix chicken, soup, sour cream and vegetables in 13 x 9 inch baking dish
Top with stuffing
Bake 30 min or until chicken is cooked through
November 20, 2008
Turtle Pumpkin Pie
1/4 c plus 2 T caramel ice cream topping, divided
1 honey maid graham pie crust – (1 LARGE or 2 small ones)
1/2 c plus 2 T planters pecan pieces, divided
1 c cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 c canned pumpkin
1 t ground cinnamon
1/2 t ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided
Pour 1/4 c caramel topping into crust, sprinkle with 1/2 c pecans.
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended.
Stir in 1/2 c cool whip.
Spread into crust.
Refrigerate 1 hour.
Top with remaining cool whip, caramel topping and pecans just before serving.
1 honey maid graham pie crust – (1 LARGE or 2 small ones)
1/2 c plus 2 T planters pecan pieces, divided
1 c cold milk
2 pkg (3.4 oz each) Jell-O Vanilla Instant Pudding
1 c canned pumpkin
1 t ground cinnamon
1/2 t ground nutmeg
1 tub (8 oz.) Cool Whip topping, thawed, divided
Pour 1/4 c caramel topping into crust, sprinkle with 1/2 c pecans.
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended.
Stir in 1/2 c cool whip.
Spread into crust.
Refrigerate 1 hour.
Top with remaining cool whip, caramel topping and pecans just before serving.
November 19, 2008
Campbell's Cheesburger Pasta
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1 1/2 cups water
2 cups uncooked medium shell-shaped pasta
Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular, Healthy Request® or 25% Less Sodium)
1 1/2 cups water
2 cups uncooked medium shell-shaped pasta
Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the soups, water and pasta in the skillet and heat to a boil. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
November 18, 2008
Pumpkin roll
cake
3/4 cup(s) (all-purpose ) flour, plus some for dusting
1 teaspoon(s) baking powder
2 teaspoon(s) (ground) cinnamon
1 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) (ground) ginger
1/2 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) salt
3 whole(s) eggs
1 cup(s) sugar
2/3 cup(s) (canned) pumpkin purée
1 teaspoon(s) lemon juice
filling
8 ounce(s) cream cheese, softened
4 tablespoon(s) butter or margarine, softened
3/4 cup(s) (sifted ) confectioners' sugar
1/2 teaspoon(s) vanilla extract
Directions
1. Preheat oven to 350ºF. Grease 10” x 15” jelly-roll pan, line bottom with parchment or waxed paper, then grease and dust with flour.
2. In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl, beat eggs and sugar with electric mixer on high speed until thick, fluffy and light yellow, about 5 to 6 minutes.
3. Stir together pumpkin and lemon juice; gently stir into egg mixture. Sprinkle flour mixture over pumpkin mixture; stir gently until just combined. Spread batter evenly in pan. Bake 15 minutes. Cool on rack 10 minutes.
4. Sift a bit of confectioners’ sugar evenly onto a clean kitchen towel. Invert cake onto towel and gently roll up, starting with the longer side of the cake. Cool completely
3/4 cup(s) (all-purpose ) flour, plus some for dusting
1 teaspoon(s) baking powder
2 teaspoon(s) (ground) cinnamon
1 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) (ground) ginger
1/2 teaspoon(s) (ground) nutmeg
1/2 teaspoon(s) salt
3 whole(s) eggs
1 cup(s) sugar
2/3 cup(s) (canned) pumpkin purée
1 teaspoon(s) lemon juice
filling
8 ounce(s) cream cheese, softened
4 tablespoon(s) butter or margarine, softened
3/4 cup(s) (sifted ) confectioners' sugar
1/2 teaspoon(s) vanilla extract
Directions
1. Preheat oven to 350ºF. Grease 10” x 15” jelly-roll pan, line bottom with parchment or waxed paper, then grease and dust with flour.
2. In small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl, beat eggs and sugar with electric mixer on high speed until thick, fluffy and light yellow, about 5 to 6 minutes.
3. Stir together pumpkin and lemon juice; gently stir into egg mixture. Sprinkle flour mixture over pumpkin mixture; stir gently until just combined. Spread batter evenly in pan. Bake 15 minutes. Cool on rack 10 minutes.
4. Sift a bit of confectioners’ sugar evenly onto a clean kitchen towel. Invert cake onto towel and gently roll up, starting with the longer side of the cake. Cool completely
November 16, 2008
November 15, 2008
Caradamon Snaps
3/4 cup shortening
1 cup packed brown sugar
1 tsp. baking soda
2 tsp. ground cardamon
1 tsp. ground cinnamon
1/4 cup mild-flavored molasses
1 egg
2-1/4 cups all-purpose flour
1/4 cup granulated sugar
Directions
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
2. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in 375 degree F oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies.
1 cup packed brown sugar
1 tsp. baking soda
2 tsp. ground cardamon
1 tsp. ground cinnamon
1/4 cup mild-flavored molasses
1 egg
2-1/4 cups all-purpose flour
1/4 cup granulated sugar
Directions
1. In a mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, 1-1/2 teaspoons of the cardamom, and the cinnamon. Beat on medium to high speed until combined. Beat in molasses and egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.
2. Shape dough into 1-inch balls. Roll balls in mixture of granulated sugar and remaining 1/2 teaspoon cardamom to coat. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in 375 degree F oven about 10 minutes or until edges are set and tops are slightly cracked. Cool on wire rack. Package 6 cookies in a small glass tumbler; seal with waxed paper; tie with string. Makes about 48 cookies.
November 14, 2008
Ginger cookies
4-1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molases
3/4 cup sugar
Directions
1. Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
2. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.
3. Makes about 120 cookies
4. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350°F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies
4 teaspoons ground ginger
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1-1/2 cups shortening
2 cups sugar
2 eggs
1/2 cup molases
3/4 cup sugar
Directions
1. Preheat oven to 350 degrees F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.
2. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1-1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool.
3. Makes about 120 cookies
4. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls by using a 1/4-cup measure or scoop; roll in sugar. Place 2-1/2 inches apart on an ungreased cookie sheet. Bake in a 350°F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool. Makes about 24 cookies
November 13, 2008
Amigo soup
2 lbs ground beef or turkey
1 onion diced
1 bell pepper diced
1 can chili beans (Ranch Style beans are best)
1 can of corn
1 can rotel tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
2 cans water
Brown beef with onion and bell pepper, drain and rinse. Combine beef with other ingredients and simmer until heated thoroughly. Serve over tortilla chips with cheese and sour cream. Feeds 10-12.
Recipe can be doubled
1 onion diced
1 bell pepper diced
1 can chili beans (Ranch Style beans are best)
1 can of corn
1 can rotel tomatoes
1 pkg taco seasoning
1 pkg ranch dressing mix
2 cans water
Brown beef with onion and bell pepper, drain and rinse. Combine beef with other ingredients and simmer until heated thoroughly. Serve over tortilla chips with cheese and sour cream. Feeds 10-12.
Recipe can be doubled
November 12, 2008
Cheesy bacon potatoes
8-10 medium potatoes, peeled, diced and cooked until tender
1 16 oz pkg of medium cheddar cubed
1/2 cup onion diced
1-11/2 cups Mayonaise
1/2 lb bacon cooked crisp and crumbled
1/4-1/2 cup of sliced green olives
Mix potatoes, cheese, onion, together, add enough mayo to make the mixture look creamy. Spread into a 13 x 9 inch casserole dish, sprinkle with olives and bacon. Bake at 350 for about 30 minutes
1 16 oz pkg of medium cheddar cubed
1/2 cup onion diced
1-11/2 cups Mayonaise
1/2 lb bacon cooked crisp and crumbled
1/4-1/2 cup of sliced green olives
Mix potatoes, cheese, onion, together, add enough mayo to make the mixture look creamy. Spread into a 13 x 9 inch casserole dish, sprinkle with olives and bacon. Bake at 350 for about 30 minutes
November 9, 2008
Pumpkin pancakes
Syrup
1 c maple flavored syrup
1 T butter
1/4 c chopped pecans
Pancakes
2 1/3 c Bisquick
1/3 c canned pumpkin (not pie mix)
1 1/4 c milk
1/4 c oil
2 T sugar
1 t pumpkin pie mix or 1/2 t cinnamon, 1/4 t nutmeg, 1/4 t ginger
2 eggs
In a 1 qt saucepan heat syrup, butter and pecans until butter is melted, stirring constantly. Remove from heat and add pecans.
Heat griddle to 375
Grease pan if necessary
Mix all pancake ingredients until well blended
for each pancake pour slightly less than 1/4 c batter onto hot griddle
Cook until edges are dry
Turn cook other sides until golden brown
Serve with syrup
1 c maple flavored syrup
1 T butter
1/4 c chopped pecans
Pancakes
2 1/3 c Bisquick
1/3 c canned pumpkin (not pie mix)
1 1/4 c milk
1/4 c oil
2 T sugar
1 t pumpkin pie mix or 1/2 t cinnamon, 1/4 t nutmeg, 1/4 t ginger
2 eggs
In a 1 qt saucepan heat syrup, butter and pecans until butter is melted, stirring constantly. Remove from heat and add pecans.
Heat griddle to 375
Grease pan if necessary
Mix all pancake ingredients until well blended
for each pancake pour slightly less than 1/4 c batter onto hot griddle
Cook until edges are dry
Turn cook other sides until golden brown
Serve with syrup
November 7, 2008
Baked french toast
INGREDIENTS:
14 eggs
3C milk
2 (8oz) cream cheese (room temperature)
3/4C sugar
3/4C Maple syrup
2 loaves Texas toast (decrusted)
cinnamon
1. Beat cream cheese and add a little milk
2. Add & beat together remaining milk, sugar, and maple syrup
3. Spray 10x 15 dish w/Pam
4. Pour approx. 1/4 of mixture into bottom of pan (about 1/2" deep)
5. Place 1st layer of bread
6. Sprinkle w/cinnamon
7. Pour approx. 1/4 mixture on top
8. Add top layer of bread
9. Add cinnamon
10.Add remaining mixture, carefully.
11.Cover and refrigerate overnight
Bake 325 for about 1 & 1/2 hrs- covered lightly w/ foil for the first 40 minutes (should puff up)
pour about 1/4 C maple syrup on top and more cinnamon on top of that
14 eggs
3C milk
2 (8oz) cream cheese (room temperature)
3/4C sugar
3/4C Maple syrup
2 loaves Texas toast (decrusted)
cinnamon
1. Beat cream cheese and add a little milk
2. Add & beat together remaining milk, sugar, and maple syrup
3. Spray 10x 15 dish w/Pam
4. Pour approx. 1/4 of mixture into bottom of pan (about 1/2" deep)
5. Place 1st layer of bread
6. Sprinkle w/cinnamon
7. Pour approx. 1/4 mixture on top
8. Add top layer of bread
9. Add cinnamon
10.Add remaining mixture, carefully.
11.Cover and refrigerate overnight
Bake 325 for about 1 & 1/2 hrs- covered lightly w/ foil for the first 40 minutes (should puff up)
pour about 1/4 C maple syrup on top and more cinnamon on top of that
November 6, 2008
Taco bake
1 pkg. (14 oz) Deluxe Mac & Cheese Dinner
1 - 1 1/2 lbs. ground beef
2 pkgs. Taco Seasoning Mix
3/4 cup lite sour cream
1 1/2 cups Shredded Cheddar Cheese
1/2 jar Thick'N Chunky Salsa.
Heat oven to 400 deg.
Prepare Dinner as directed on pkg.
While macaroni is cooking, cook meat with taco seasoning as directed on pkg.
Stir sour cream into prepared mac & cheese dinner
spoon 1/2 into an 8" square baking dish.
Top with layers of meat mixture, 1 cup cheese
and remaining dinner mixture; cover with foil.
Bake 15 min.
top with salsa and remaining cheese.
Bake uncovered 5 min. or until cheese is melted.
Serve with tortilla chips
1 - 1 1/2 lbs. ground beef
2 pkgs. Taco Seasoning Mix
3/4 cup lite sour cream
1 1/2 cups Shredded Cheddar Cheese
1/2 jar Thick'N Chunky Salsa.
Heat oven to 400 deg.
Prepare Dinner as directed on pkg.
While macaroni is cooking, cook meat with taco seasoning as directed on pkg.
Stir sour cream into prepared mac & cheese dinner
spoon 1/2 into an 8" square baking dish.
Top with layers of meat mixture, 1 cup cheese
and remaining dinner mixture; cover with foil.
Bake 15 min.
top with salsa and remaining cheese.
Bake uncovered 5 min. or until cheese is melted.
Serve with tortilla chips
November 5, 2008
Indian stew
2 teaspoon olive oil
1 medium onion, chopped
2 tablespoons tomato paste
1-1/2 tablespoon curry
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cloves garlic
2 teaspoon grated ginger
1 pound yellow split peas
6 cups water
3/4 pound red bliss potatoes, quartered
2 cups frozen green peas
2 tablespoons cream of coconut
Chopped fresh cilantro, optional
Directions
1. In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
2. Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
1 medium onion, chopped
2 tablespoons tomato paste
1-1/2 tablespoon curry
1/2 teaspoon cinnamon
1/2 teaspoon salt
3 cloves garlic
2 teaspoon grated ginger
1 pound yellow split peas
6 cups water
3/4 pound red bliss potatoes, quartered
2 cups frozen green peas
2 tablespoons cream of coconut
Chopped fresh cilantro, optional
Directions
1. In a saucepan, heat oil on high. Add onion and cook for 3 minutes. Stir in the tomato paste, curry, cinnamon, salt, garlic, and ginger and cook for just 2 minutes.
2. Transfer the onion mixture to a 4-quart slow cooker. Stir in the split peas, water, and potatoes. Heat on low for 8 to 9 hours or on high for 3 to 4 hours, depending on your schedule. About 15 minutes before you're ready to serve, stir in the green peas and cream of coconut. Spoon into bowls; sprinkle on cilantro, if desired.
November 4, 2008
WW Layered mexican chicken
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot
Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot
Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
WW Layered mexican chicken
1 sprays olive oil cooking spray
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot
Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
2 pound uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup fat-free sour cream
2 cup shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies, two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup salsa, mild, medium or hot
Instructions
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
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