Comments (0) | Friday, September 5, 2014
I'm on a roll here with quick and easy weeknight meals. This one takes just a little prep but needs almost an hour baking time. So worth it for that crunchy cheesy top you see there. I wasn't sure what my kids would think of it so I was pleasantly surprised when Aubrey was the first to clear her plate. I almost thought she'd ask for seconds but I think she was saving room for dessert. I served it with a side of corn and a green salad to round out the meal. And since Joe will be gone, I can make the kids something else and have the leftovers to myself! (don't judge... when Joe is out of town my motivation to cook anything blog worthy goes out the window and I frequently fix my children easy dinners like quesadillas, chicken nuggets or mac & cheese...)
Chile Relleno Casserole
1 lb lean ground beef
1 small onion, chopped
1/2 (or more if desired) teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon red pepper (optional... I left this out)
1 can whole green chiles
1 small can chopped green chiles
4 oz shredded sharp cheddar cheese (I freshly grated 1/2 of an 8 oz block)
1 1/2 cups milk
1/4 cup flour
Preheat oven to 375. Brown ground beef and onion together in large nonstick skillet until meat is no longer pink. Add salt and pepper(s). Spray an 8x8 baking dish with cooking spray. Cut open chiles and lay flat in a layer on bottom of pan. Top with half of cheese, then meat and onion mixture. Add the remaining cheese and chopped green chiles on top. Whisk milk and flour together. Whisk in eggs and mix well. Pour evenly over all. Bake for 50 minutes (can cover with foil halfway through if it gets too brown... I like mine that way though!)
*original recipe from greencattlebeef.com*
Update: just after I posted this recipe, Joe came home and stole the leftovers for lunch... darn him!!
Update #2: he topped it with sour cream and said it was delicious... just gave me the idea to possibly top it with some olives too (not that this is true chile relleno fasion... would still taste good though!)
Comments (0) | Wednesday, September 3, 2014
It wasn't until my best friend texted me recently in response to the new recipe I had tried that night for dinner and said "why don't you put it on the blog? I use your blog for menu planning all the time!" that I realized just how long it had been since I posted anything. The summer was spent mostly on tried and true "fall back" recipes. I got in a rut of making things we had already had before. And then there was the problem that when we tried new things, I either forgot to take a photo, or just gave up on trying. So I had to dig into my archives of photos and pull out some good ones to share. Which brought me to this memorable dish. Creamy Balsamic Chicken. Quick, easy, and cheers from the entire family. A true winner for sure.
Creamy Balsamic Chicken
1-2 lbs chicken tenders (or chicken breasts cut lengthwise into three strips each)
3/4 teaspoon thyme
3/4 teaspoon poultry seasoning
salt and pepper to taste
1 (15 oz) jar light alfredo sauce
1 1/2 tablespoons balsamic vinegar
Heat a large, deep nonstick skillet over medium-high heat. Spray with cooking spray or lightly with olive oil. Mix thyme and poultry seasoning and sprinkle evenly over chicken on both sides. Brown chicken for about 2-3 minutes on both sides. Remove chicken from pan. Pour alfredo sauce and vinegar into pan. Stir to combine and loosen any browned bits from bottom of pan. Add chicken back to pan, coating it in sauce. Cover pan and reduce heat to medium low until thoroughly heated and ready to eat. Serve over angel hair pasta.
Original recipe from www.laurenslatest.com
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