Chicken Tamale Bake

Hubby said I can make this again! 🙂 It’s a nice take on tamales.

Chicken Tamale Bake

1 large egg

14 ¾ oz cream style corn

8.5 oz pkg cornbread/muffin mix

4 oz chopped green chilies

1/3 c. skim milk

¼ c. shredded Mexican cheese blend

Topping:

2 c. chopped cooked chicken

10 oz enchilada sauce

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder

¼ c. diced onion

1/3 c. whipped cream cheese

1 c. shredded Mexican cheese blend, divided

Preheat oven to 400⁰. In a large bowl, combine egg, corn, cornbread mix, green chilies, milk and cheese. Spray 13×9 with cooking spray and pour in cornbread mix. Bake until light golden brown and a toothpick inserted in center comes out clean, 15-18 minutes. In large skillet, combine chicken, enchilada sauce, cumin, paprika, chili powder, onion and whipped cream cheese. When well combined add ½ cup Mexican cheese and cook until melted. Spread over cornbread layer; top with cheese. Bake 10-12 minutes.

Yield: 6 servings.

Frosted Cinnamon Rolls

These were my first attempt at making cinnamon rolls and they were GREAT!

Frosted Cinnamon Rolls

5 to 6 cups all-purpose flour

18 oz yellow cake mix

2 pkgs quick-rise yeast

2 ½ c. warm water (120⁰-130⁰)

¼ c. butter, melted

1/3 c. packed brown sugar

1/3 c. Splenda or Stevia

2 TB ground cinnamon, or to taste

FROSTING:

4 TB butter, softened

2 c. powdered sugar

1 ½ tsp vanilla extract

2-3 TB skim milk

In a large bowl, combine 4 c. flour, cake mix, yeast and warm water. When smooth add enough remaining flour to form a soft dough. Turn onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease to. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto lightly floured surface; divide in half. Roll each portion into a 14×10 rectangle. Brush with butter; sprinkle with sugars and cinnamon. Roll up jelly-roll style, starting with long side. Cut each roll into 12 slices; place cut side down in two greased 13×9 pans. Cover and let rise until almost doubled, about 20 minutes. Bake at 400⁰ for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in medium bowl, crem the butter, powdered sugar, vanilla and enough milk to achieve desired consistency. Frost warm rolls.

Yield: 12.

DDD Review #9- crushcraft

To celebrate Hubby’s bday we picked out a DDD restaurant to visit. This hip Thai place was the chosen restaurant. It’s in a hip area of Uptown in Dallas. It’s unique and fun and really large! It has fun outdoor seating in the front and back. I had the Kra Pao–probably not something Guy would have chosen as it had a fried egg on top. It was sort of a Thai fried rice and had peppers and other vegetables, jasmine rice and ground pork. It was delicious! A tad oily for me, but great flavor nonetheless. Hubs had the Drunken Noodles and a papaya salad. He loved it!

crushcraft is definitely a 4 or 5 start place.

Buffalo Chicken Tortellini

Another recipe to help me use up some cooked chicken…

Buffalo Chicken Tortellini

2 ½ c. fat free chicken broth

20 oz package refrigerated cheese tortellini

2 c. cooked, diced chicken

½ c. Buffalo wing sauce

¼ c. blue cheese crumbles

½ c. light cream cheese

In medium saucepan, bring broth to a boil. Add tortellini and cook 4 minutes, ensuring tortellini is cooked through. Add chicken, buffalo sauce, blue cheese and cream cheese. Stir to combine and melt cream cheese.

Yield: 3 servings.

Chicken Pot Pie Noodle Skillet

So every Sunday my husband smokes a whole chicken. And most weeks I have to come up with some way to use it all, especially if we haven’t eaten a lot of sandwiches. I’m definitely keeping this one in mind to make again. Great comfort food. BTW, I like the pasta at Aldi that has no WW points.

Chicken Pot Pie Noodle Skillet

10 oz whole wheat rotini pasta

1/3 c. diced onion

½ c. sliced celery

2 c. cooked, diced chicken

Dash garlic powder

10 oz frozen peas and carrots

Salt and pepper, to taste

2 TB all-purpose flour

1 c. fat free, low sodium chicken broth

½ c. whipped cream cheese

¼ c. fat free half and half

Boil pasta in salted water; cook al dente. Spray large skillet with cooking spray and cook onion and celery.  When onion is translucent add chicken, garlic powder, peas, carrots, salt and pepper.  Combine well. When peas and carrots are heated through, sprinkle with flour and combine. Add broth, cream cheese and half and half; combine well. Fold in cooked pasta and serve.

Yield: 5 servings.

Cajun Chicken Alfredo

Husband approved.

Cajun Chicken Alfredo

2 c. diced, cooked chicken

14 oz turkey smoked sausage, chopped

Salt and pepper, to taste

Dash garlic powder

11 oz can tomatoes with green chilies

1 quart fat free, reduced sodium chicken broth

1 lb penne pasta

1 ½ TB cajun seasoning

2 TB parmesan cheese

1/3 c. whipped cream cheese

Add chicken and sausage to large sauce pan. Add salt, pepper, garlic powder and tomatoes. Combine well and add broth, pasta, and Cajun seasoning. Bring to a boil, then reduce heat and simmer over low heat 15-20 minutes or until pasta is tender. Add parmesan and cream cheeses.

Yield: 6 servings.

Tomato Bisque with Chicken

Really good with smoked chicken.

Tomato Bisque with Chicken

½ c. finely chopped onion

½ tsp garlic powder

¼ c. all purpose flour

2 (14 oz) cans diced tomatoes with Italian seasoning

1 can chicken broth, reduced sodium

2 tsp Italian seasoning

1 tsp dried parsley

2 c. shredded roasted chicken

¼ c. fat free half and half

2 TB whipped cream cheese

Salt and pepper, to taste

Spray medium saucepan with cooking spray and add onion and garlic powder. Cook until onion is soft.  Sprinkle flour over the onion and stir to combine. Add tomatoes, broth, and spices. Bring to a boil and cook until tomatoes are softened, 8-10 minutes. Pour into blender (no more than half full) and pulse to puree. (Could also use an immersion blender or blend the tomatoes and onion before putting them in the saucepan. I left mine as is.) Return to pot and add chicken, half and half, cream cheese, salt and pepper.

Yield: 3 large servings.

Ice Cream Sandwich Cake

So simple and soooo good!

Ice Cream Sandwich Cake

8 vanilla ice cream sandwiches, unwrapped

6 small Milky Way bars, diced

8 oz Cool Whip, thawed

3 TB warm hot fudge topping

¼ c. Hershey Caramel topping

Place 4 ice cream sandwiches in pan. Top with 1/3 the Cool whip. Drizzle fudge and caramel over the top. Sprinkle half the chopped Milky Ways over the topping. Top with remaining ice cream sandwiches. Top with half of the remaining Cool Whip. Drizzle fudge and caramel over the top and top with remaining Cool Whip. Sprinkle remaining candy bars and a little more caramel, then freeze. You can also substitute Milky Ways for Reese’s cups and caramel for peanut butter for a PB cup ice cream sandwich cake.

Yield: 8 servings.

Creamy Mozzarella Shrimp Pasta

Creamy Mozzarella Shrimp Pasta

2 c. penne pasta

½ tsp garlic powder

¼ tsp salt

1/3 c. finely diced onion

1 c. fat free chicken broth

14 oz can petite diced tomatoes with Italian seasoning

1 c. fat free half and half

1 TB dried basil

½ tsp red pepper flakes

½ tsp paprika

¼ tsp salt

¼ tsp pepper

1 1/2 c. shredded Mozzarella

2 lbs shrimp, without shells and deveined

Cook pasta in boiling water until al dente’. Meanwhile, spray large skillet with cooking spray. Add garlic powder, salt and onion and stir to combine. Add broth, tomatoes, half and half, basil, red pepper flakes, paprika, salt and pepper.  Simmer on low and add Mozzarella and shrimp. Combine well then cover. When shrimp are done fold in cooked pasta. Yield: 5 servings.

Chili Verde

Hubby loved this. Chili Verde is one of his favorites.

Chili Verde

2 lbs pork, cut into cubes

2 (10oz) cans green enchilada sauce

1 c. salsa verde

4 oz chopped green chiles

½ tsp salt

¼ tsp pepper

28 oz can hominy, drained (optional)

If desired, brown the pork, then add to 3 quart slow cooker. Add enchilada sauce, salsa verde, green chiles, salt and pepper. Cook on low 5-6 hours.

You add the hominy, serve as a side, or skip it altogether. You can serve the chili verde with tortillas and sour cream (I like it with whipped cream cheese.)

Yield: 6-8 servings