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Archive for February, 2010

>Chicken Fajitas

>Chicken Fajitas

1 pound chicken, cut into strips
Place in bowl or container w/ lid and add:
2 TB olive oil over top chicken, close lid and shake to coat chicken
Add:
2 TB chili powder
1 tsp garlic powder
1/2 tsp salt
1 tsp onion powder
2 tsp cumin
1 tsp oregano
1/4 tsp pepper
Cover and shake again until chicken is throughly coated.
Set in refrigerator a couple hours, or till ready to cook
Saute marinated chicken in HOT pan, with oil till cooked thru
Set aside
Saute 1 onion, sliced in rings and 1-2 green or red peppers sliced in strips
Combine with meat when cooked to desired tenderness
In tortilla shell, layer with:
chicken and pepper mix
cheese, grated
sour cream or spicy dip
tomatoes, diced
lettuce, shredded
avocado, cilantro and salsa can also be served if desired!
Enjoy!
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>Pasta Florentine

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This recipe is another one I make often, in some variation or another. It is very adaptable with what you have on hand. My husband loves chicken and pasta in any form, so he could eat this often without complaint. I like some variation in adding pesto or not and using different veggies or using lots of veggies or just one to kinda mix it up some.
This is the recipe I have kind of based off of if you want some more exact directions to start with!

Pasta Florentine

1 pound chicken or ham, cooked and diced or small strips
1 box pasta of your choice, cooked and drained
1 jar white pasta sauce or about 2 cups of white pasta sauce, homemade
2-3 TB pesto, if desired

Saute meat, until warm add 3-4 cloves of garlic at end of sauteing.
Saute any additional veggies to desired tenderness,
spinach only takes a couple minutes, add at very end of saute if you are mixing with other veggies!
We enjoy red onions, red peppers, zucchini and spinach – but go with veggies you love or that are on sale that week!

Add sauce to veggies until everything is warm through.
Combine pasta and sauce and serve topped with parmesan or Romano cheese

I usually serve the pasta on the plate and then top with sauce, keeping the 2 separate. We usually don’t eat the entire batch in one evening, and the pasta keeps nicer on it’s own rather then with the sauce.

In fact, a good way to store leftover cooked pasta is in a large container with the pasta covered in water – keeps wonderfully and doesn’t get mushy or sticky!

This would serve 6-8, I would guess. We can easily eat 2 nights off it. Or dinner and several lunches.

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>White Chicken Chili

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White Chicken Chili
(I cannot believe I haven’t posted this recipe yet, so sorry!
This is one of our favorite meals and I make it often!)
Thanks goes to my friend Emily, whose recipe this is – I just slightly adapted it!
1 pound chicken breast, cut into 1/2″ cubes
1 onion, chopped
2-3 cloves of garlic, minced
1 TB oil
3-4 cups great northern beans, cooked and drained
10 ounces chicken broth
7 ounces green chilies, chopped
1 tsp salt
2 tsp cumin (half this to make less spicy!)
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup whipping cream (I sometimes use whole milk or half and half if I don’t have cream on hand)

Saute chicken, onion and garlic in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered, for 30 minutes. Remove form heat and stir in sour cream and cream. Serve topped with avocado and fresh cilantro if you have it around!

This refrigerates well for lunches but I haven’t tried freezing it.

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>Menus

>Here’s the last couple weeks of menus – what we actually ate. I am trying to write down what we actually end up having for awhile, hopefully to better plan out menus to be realistic and able to stick to a menu better. I still work best off a list of meals available and then plan a couple days out at a time. I am usually making a list of meals over the weekend to start the week out and then I re-vamp or add to it mid-week when the sales come out and I make my grocery list. I tend to grocery shop Friday or Saturday (with kids, so it’s usually just quick trips in and out) or on Tuesdays (without the boys) – this also enables me to catch some of the good sales twice if I want since the sales run Wednesday to Tuesday, usually.

Sunday – Steak, baked potatoes and corn on the cob
Tuesday – Chimichangas – made by combining refried beans & a pound of hamburger, filled tortilla shell with mixture and cheese and fry in oil!
Wednesday – Baked beans and cornbread (at my mom’s!)
Thursday – Chicken Fajitas
Friday – Hamburgers
Saturday – leftovers
Monday – Potato Broccoli Soup w/ leftover chicken and pasta
Tuesday – Pizza
Thursday – Roasted Whole Chicken in the crockpot – this is the recipe I use!
Save your bones for broth, I usually just toss it all in a ziploc bag and throw in the freezer till I have 3 of them in there and then I make broth!
Friday – Hamburgers
Saturday – Egg Rolls with Sweet and Sour Beef and Vegetables

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>White Chicken Enchiladas

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White Chicken Enchiladas

1 1/2 cups cream of “something” soup
(original recipe calls for chicken, but I usually use mushroom from THIS recipe here)
1/2 cup sour cream
2 TB butter
1/2 cup chopped onion
1 tsp chili powder
2 cups diced, cooked chicken
4 oz chopped green chilies
8 tortilla shells
2 cups (or more) cheese (Mexican blend or cheddar)


Stir soup and sour cream together in a bowl and set aside
Heat butter in saucepan, add onion and chili powder and cook until onion is tender
Stir in chicken, green chilies and 3 TB of soup mixture

Spread along center of each tortilla, roll and place in greased 12×8 baking dish
(I usually use my 9×9 square for just us or the 9×13 if I am doubling)
Spread remaining soup mixture over enchiladas
Bake, covered at 375 for 15 minute,
Uncover and sprinkle with cheese and bake until hot through and cheese is melted

I often put the cheese on when I make this, keep covered for about 1/2 the baking time, and then leave uncovered the remainder.
I usually cook around 30 minutes
I almost always make this in the morning or day before and place in refrigerator till I am ready to bake.
Haven’t tried freezing it.

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>Hope for Haiti

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Don’t forget to go check out the new Wild Olive tee shirt and support relief efforts in Haiti too!

Wild Olive has a new shirt! 100% of the proceeds from this shirt will go to Haiti relief efforts, plus you can buy a shirt specifically to send to Haiti as well as for yourself!
Go to their website for details!
Visit their blog for information on spreading the word and a giveaway too!

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Go over to Passionate Homemaking for details on winning a Envibum cloth diaper product!
Lindsay at Passionate Homemaking did a review on these diapers not long ago and they sound like a wonderful option for cloth diapering and Envibum is owned by a Christian family that supports some good causes world-wide from each diaper sale!

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