Tuesday, October 23, 2012

Avocado Salsa

I've never thought about posting this recipe until I made this for a party and a friend asked for the recipe - it's really so basic.
Avocado Salsa
3 Avocados - diced chunky (I use *Wholly Guacamole in a pinch)
3 Tomatoes, diced
1/4 - 1/2 c Red onion, diced
2 diced jalapeƱos (or as many as you like!)
Cilantro, finely minced (about 1/4 a bushel)
1 T Lime juice
1/4 - 1/2 t Garlic powder*

Combine all ingredients. If you substitute *Wholly Guacamole instead of avocado's - DO NOT USE GARLIC.

Let sit in refrigerator for at least 30 minutes before serving - to let the flavors combine.


Best Green Chili Enchiladas Ever


I made these enchiladas tonight for my brood - and for another family and it was a HIT!!! My 7 & 4 year olds hardly spoke - and had seconds. My husband asked me to make these again - even before finishing his plate - and I ate waaay too much of this - in the best way possible.

Hope the family we brought dinner to enjoyed this as much as we did!!

Best Green Chili Enchiladas Ever
2-3 chicken breasts, shredded (rotisserie or canned chicken works too!)
8 oz. cream cheese
2 10 oz. can green enchilada sauce (mild, medium or HOT!)
1 can black beans, drained & rinsed
1 - 1 1/2 cups cooked rice 
Flour Tortillas (5 or 6)
1-2 cups shredded colby & monterey cheese
** This recipe makes enough for 2 9x13 casserole pans - one to freeze or share!!

Cook rice per package directions (or in your rice cooker as I do). Drain and rinse black beans.

Combine chicken, cream cheese (I warm mine up a bit for better mixing) and 1 10oz can of mild green enchilada sauce (Mild green El Paso is my choice as I am serving kids). 

Use 1/2 of the 2nd can of green enchilada sauce to coat the bottom of a 9x13 casserole dish. Grab a tortilla and spoon in the rice, topped with the black beans and then the chicken mixture. Wrap and lay face down in the casserole - on top of the enchilada sauce. You should get 5 or 6 'burritos' per pan. 

Top with the other 1/2 of the green enchilada sauce and then smother with cheese. I used a good 2 cups - as we LOVE cheese - and my kids could use some fat in their diets:)

Cover with aluminum foil (I sprayed mine with PAM before covering it - so the cheese wouldn't stick to the aluminum). Bake at 375 for about 25 minutes.

Take the aluminum off and broil for 3 - 5 minutes so that the cheese gets all bubbly and browned a bit on top. DON'T STEP AWAY FROM THE BROILER - rule of thumb.

Serve with Avocado Salsa - yummmm...

Monday, October 1, 2012

Meal Planning 8

Everything is still going great with this meal planning!! I've even saved enough money NOT buying groceries to afford a trip to my favorite home decor store to get some fun Halloween decorations:) YAHOO!

Still sticking to the 5 planned meals per week - it seems to work best for us. 2 weeks ago I had "Enchilada Bake" as one of the planned meals - but never made it - so I'm adding it to this weeks menu.

THIS WEEKS MENU
Baked Pasta with Sausage
Tortilla Soup
Meatballs and Cheesy Garlic bread
Chicken roll-ups (I finally got my sisters recipe - I'll post this week - my kids new fav)
Enchilada Bake




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