Chili Tortilla Soup

I have made this recipe a couple of times already this winter and was surprised that I had not posted it yet. It came about by accident. I was walking through Big Lots and saw the mix for tortilla soup and bought it. I didn't have a set plan as to when I would make it. A week or two later I was looking through the cabinet for something to make, pulled this out and made it according to what I had on hand that came close to what the directions called for.  We really enjoy this and it is super yummy!!

1 cup diced potato
8 cups water
8.8 oz bear creek tortilla soup mix
15 oz can chili
1/2 cup heavy cream
1 cup shredded cheese
1 large avocado, sliced (optional)
tortilla chips or crackers (optional)

Bring potato and water to a boil.

Whisk in soup mix. Reduce heat to medium and simmer for 15 minutes.

In medium bowl mix together chili, cheese and cream. Stir into soup mix and heat through. Top individual servings with additional cheese and avocado slices if desired. Serve with tortilla chips, crackers or fresh warm bread.

Enjoy!

Mexican Breakfast Casserole

Pinned this recipe for Mexican Breakfast Casserole 10 to 11 months ago at My Turn For Us. I finally decided to make it and it was sooo yummy! I made a few changes to match the ingredients I had. It turned out to be a hit! Yummmy!!  I don't think I will get by with waiting anther 10 to 11 months to make this again.

1 14 oz can refried beans
4 corn tortillas, quartered
1 4 oz can green chilies
3 Tbsp wickles hoagie and sub relish*
6 strips of maple turkey bacon, cooked and cut into small pieces
1 cup cheddar cheese
1 avocado, chopped
1 tomato, chopped
sour cream

Preheat oven to 350 degrees. Spray an 8x8 inch baking pan with nonstick cooking spray.

Spread half of the refried beans into bottom of pan. Top with corn tortillas, spread second half of refried beans on top of tortillas.  In bowl scramble eggs, add a dash of salt and black pepper. Pour over tortillas and refried beans.

In small bowl mix together green chilies and wickles*. Spread over eggs and top with bacon pieces.

Cover and bake for 30 minutes. Uncover and continue baking for 10 minutes. Top with cheese and return to oven for five minutes or until cheese is melted. Top with avocado, tomato and sour cream if desired.

Serve and enjoy!

*wickles hoagie and sub relish is a yummy spicy jalapeno relish. Good on or in just about any dish. I love it in soup!

Easy, Mild Verde Chicken Enchiladas

This is the first of the Kraft Recipe Makers that I have tried. It was very good and mild enough for everyone in the house. If you don't do mild you can always add peppers or your favorite hot sauce. I'm looking forward to try the other Recipe Makers by Kraft. The ease of preparation, and the fact that everyone liked it makes it a winner!

1 Kraft Recipe Makers for verde chicken enchiladas
4 cups shredded cooked chicken, about 1 1/2 lbs chicken
12 corn tortillas
shredded cheese

Preheat oven to 350 degrees. Spray a 13 x 9 inch casserole dish with nonstick cooking spray. In large bowl combine chicken with the creamy ranchero filling sauce.

Set aside. To heat the tortillas wrap in damp paper towel and heat in microwave for 30 to 60 seconds. I found it was easiest to do half at a time for 30 seconds. Pour half the tomatillo finishing sauce into the bottom of the casserole dish.

It is easy to determine how much is half since it comes in two pouches! Spoon about 1/4 cup of chicken mixture into each tortilla and roll up. Place in dish, seam side down. Top with remaining tomatillo sauce and desired amount of shredded cheese. Bake for 15 to 20 minutes until heated through.

Serve and enjoy!

Shared with:

See Ya In The Gumbo - Ms EnPlace

Menu Plan 093013

Well, I am attempting to come up with some semblance of a plan for this week. So far it's a little sketchy. It will start coming together as I type, I'm sure. That's the way it usually works out. Here is the plan, hopefully it will be rounded out by the end.

Monday
Chicken Tamale Pie with Beans

Tuesday
Easy Spaghetti with Garlic Bread and Fried Egg Plant*

Wednesday
Salad with Baked Chicken* (L)

Thursday
Burgers with Chips (L)

Friday
Chili Dogs with Garlic Fries*

Saturday
Dinner Out?

Sunday
Cowboy Meatloaf* with Mashed Potatoes and Gravy

(L) is for Lunch - I'm working 3-11 those days
*New Recipe

Looks like it came together fairly well, lol.

Yummiest Chicken Pot Pie EVER!!

I found this wonderful recipe for Deep Dish Chicken Pot Pie at Kraft Recipes years ago. It was always a HUGE hit at our house, the kids and the hubby all loved it. A rarity indeed! Since it has just been John and I, I hadn't made this recipe in a LONG time. Now that I am cooking for four, I decided to pull this recipe out and dust it off. It was a hit once again!

1 lb boneless skinless chicken breast, cubed
1/3 cup Italian dressing
4 oz cream cheese, cubed
2 Tbsp flour
3/4 cup chicken broth
3 cups frozen vegetables, thawed
2 pie crusts for 9 in deep dish pie

Preheat oven to 375 degrees.

In large skillet cook chicken in Italian dressing over med heat for about two to three minutes. Add the cream cheese and continue cooking until melted, about three to five minutes.

Stir in flour. Add vegetables and broth, stir. (This time I used some corn and peas I had left in the freezer. You can also used canned vegetables.)

Simmer for about five minutes, until juice is thick and bubbly. In deep dish pie pan place one of the pie crusts. Pour in the chicken/vegie mixture.

Top with remaining pie crust, sealing the two crusts together. Cut slits in top crust. Bake for about 30 minutes or until golden brown.

Serve and enjoy!

Shared with:

See Ya In The Gumbo

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

Cheesy Catfish

This is a dish that my hubby introduced me to when we first married. It is yummy and super simple!

catfish fillets
mozzarella cheese

Preheat oven to 350 degrees. Line baking pan with foil. Place fillets in a single layer, and top with cheese. Bake for about 20 minutes or until flaky. Remove from oven, top with additional cheese. Return pan to oven and heat until cheese is melted, about three to five minutes. Serve and enjoy!

Shared with:

See Ya In The Gumbo!

All My Bloggy Friends

Thursday Favorite Things

Freedom Fridays

Menu Plan 090213

Well, I think things are starting to settle into a routine around here. I am at least going to attempt to make a plan for this week. I also have a few recipes that I have not posted yet and hope to do so later this week. If the schedules for the coming weeks are any indication, I will be working M, Tu, W on the graveyard shift and possibly one other day later in the week. I am about half expecting this to change since the other person who works nights can't work on Friday nights. We shall see how they go about fixing this in the next couple of days. Now back to the menu. I am literally making this up as I type, keeping my current schedule and what is already in the freezer in mind. Getting a little off track again, I have decided on a rather long name for my blog, let me know what you think. It reflects the new, while keeping the old as well.

Monday
Chili Dogs and Brats with Chips

Tuesday
Pizza with Salad

Wednesday
BBQ Sandwiches with Onion Rings

Thursday
Chicken Nuggets (some buffalo, some bbq) with Fries

Friday
Tater Tot Casserole with Veggies

Saturday
Dinner Out

Sunday
Three Cheese Baked Spaghetti with Garlic Bread

No new recipes this week, I'm going to catch up on what I have first and still trying to get a routine set.