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Southwest Chicken Enchiladas

By on January 18, 2012 in Complete Family Dinner, Entrees Recipe, Recipes, Videos

Cooking Video Demonstration:

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Southwest Chicken Enchiladas

Ingredients

  • Stored cooked chicken breasts
  • red & green bell pepper- 1 each, deseeded and diced
  • stored diced green onion
  • cilantro- 1 bundle, hand-ripped from stems
  • queso fresco cheese- 1 round
  • green enchilada sauce- 1 28oz. can
  • corn tortillas, small- 1 dozen (or flour)
  • Staples
  • Cinnamon- 1 tspn
  • Chili powder- 1 tspn
  • Paprika- 1 tspn
  • toothpicks

Instructions

  1. Preheat oven to 350 degrees
  2. Place chopped cooked chicken into large mixing bowl
  3. Add half of red and green diced bell pepper and diced green onion
  4. Add half of cilantro and half of cheese, hand crumbled
  5. Add cinnamon, chili powder and paprika
  6. Top with 1/3 can of enchilada sauce; mix well
  7. Assemble enchiladas in long baking dish by spooning mixture in center of each tortilla and folding each side securing with a toothpick
  8. Pour remaining enchilada sauce over the top, then top with remaining cheese (crumbled by hand) and remaining diced bell peppers
  9. Remove toothpicks and bake until cooked thoroughly, approximately 15-20 minutes
https://tonispilsbury.com/southwest-chicken-enchiladas/

Southwest Chicken Enchiladas

Day 4: Southwest Chicken Enchiladas with Tex Mex Fried Rice

Southwest Chicken Enchiladas are perfect with the following side dishes:

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Tex Mex Fried Rice

Ingredients

  • stored cooked rice
  • black beans- 1 15oz. can, drained
  • corn- 1 small 7oz. can, drained
  • diced tomatoes with green chiles- 1 14oz. can
  • Staples
  • canola oil- 3 tablespoons
  • cinnamon- 1 tspn
  • paprika- 1 tspn
  • garlic salt- 1 tspn

Instructions

  1. Heat oil in large non-stick skillet over medium-high heat
  2. Add cooked rice, cinnamon, paprika, garlic salt, drained beans, drained corn and tomatoes
  3. Sauté until rice is tender and begins to brown, approximately 5 minutes
https://tonispilsbury.com/southwest-chicken-enchiladas/

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Slow Cooker Chicken Tortilla Soup

By on January 18, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes

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Slow Cooker Tortilla Chicken Soup

Ingredients

  • boneless skinless chicken breasts- 1½-2 lbs
  • onion- 1, peeled and minced (store half of minced onion for day 3- Greek Pita Pockets)
  • black beans- 1 15oz. can, drained
  • red mild enchilada sauce- 1 28oz. can
  • crushed tomatoes-1 15oz. can
  • chicken broth- 1 15oz. can
  • avocado- 1 , sliced

Instructions

  1. Place chicken breasts in slow cooker
  2. Add half of minced onion (store half for Day 3- Greek Pita Pockets), black beans, enchiladas sauce, tomatoes and chicken broth
  3. Cook on high 5-6 hours
  4. During last hour of cooking, chicken will shred upon stirring with spoon
  5. Serve soup garnished with avocado slices
https://tonispilsbury.com/slow-cooker-chicken-tortilla-soup-2/

 

chicken tortilla soup recipe

Slow Cooker Chicken Tortilla Soup with Zesty Polenta Cakes

Slow Cooker Chicken Tortilla Soup is perfect with the following dishes:

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Zesty Polenta Cakes

Ingredients

  • polenta, prepared- 1 chub (tube)
  • Staples
  • minced garlic- 1 tablespoon
  • olive oil
  • salt
  • dried oregano
  • paprika

Instructions

  1. Heat olive oil in medium non-stick skillet
  2. Season both sides of polenta with salt, a pinch of basil and paprika
  3. Cook polenta rounds (slices) in olive oil until brown, approximately 4 minutes each side
https://tonispilsbury.com/slow-cooker-chicken-tortilla-soup-2/

 

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

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Spanish Paella

By on January 3, 2012 in Complete Family Dinner, Entrees Recipe, Gluten Free, Recipes, Reincarnating The Leftover

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Spanish Paella

Spanish Paella

Ingredients

  • Chorizo- 1 lb
  • onion, yellow- 1 medium, diced
  • red bell pepper- 1, diced
  • green bell pepper- 1, diced
  • long grain rice- 2 cups
  • diced tomatoes with green chiles- 1 14oz. can
  • tomato paste- 3 tablespoons
  • chicken broth- 1 quart (32 oz.)
  • cooked chicken, chopped (I use leftover chicken from one of my recipes like Chicken Under A Brick)
  • cooked shrimp, medium- 1 lb, tails removed
  • STAPLES
  • • olive oil- 3 tablespoons
  • • spanish saffron- a pinch

Instructions

  1. Heat a oil in large heated deep skillet or paella pan over medium-high heat.
  2. Add bell peppers and onions along with chorizo to sauté until peppers are tender.
  3. Add rice, diced tomatoes, tomato paste and saffron to sauté for another minute.
  4. Add chicken broth and bring to boil.
  5. Once boiling, lay chicken and shrimp on top then cover the pan (if you’re using a paella pan without a lid, you can use aluminum foil to cover), reduce heat to low.
  6. Simmer until rice has absorbed liquid, approximately 25 minutes.
https://tonispilsbury.com/spanish-paella/

This is the perfect recipe to make with leftover cooked chicken.

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

Weekly Meal Plan Menu

 

 

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Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

By on January 1, 2012 in Complete Family Dinner, Entrees Recipe, Recipes

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Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

Sesame Baked Chicken &Thai Coconut Rice with Peppered Green Beans

Ingredients

  • boneless skinless chicken thighs- 4-6 lbs
  • long grain rice- 1 cup
  • coconut milk- 1 15oz. can
  • green beans, fresh- 1 lb, cleaned and trimmed
  • red bell pepper- 1, diced (you only need half, so store half of diced bell pepper for other like in Weekly Meal Plan
    • STAPLES
    Chicken:
  • soy sauce- ¼ cup
  • minced garlic- 1 tbspn
  • sesame oil- 2 tbspns
  • sesame seeds
    • Rice:
  • 12. ground ginger- 1 tspn
    • Green Beans:
  • 13. minced garlic- 1 tbspn
  • 14. soy sauce- 3 tbspns
  • 15. sesame seeds

Instructions

    For best results, marinate chicken ahead of time- from 2-3 hours to overnight.
    To Marinate:
  1. In a small bowl or large measuring cup, combine soy sauce, garlic and sesame oil; mix well
  2. Place chicken in a shallow baking dish or large zip-top baggie
  3. Pour marinade over chicken to coat evenly
  4. Cover or seal chicken and place in refrigerator marinate (if using a baggie, place on a large plate to avoid dripping)
    5. Dinner Time:
    Chicken
  5. Heat oven to 375⁰
  6. Place chicken on large baking sheet
  7. Sprinkle evenly with sesame seeds
  8. Bake until chicken is cooked thoroughly and begins to brown on top, approximately 35-40 minutes
  9. For a crispy top, turn oven to Broil for the last 7 minutes of cooking
    10. Rice
  10. In large saucepan, combine rice, ginger and coconut milk
  11. Bring to boil over high heat
  12. Once boiling, cover and reduce heat to low to simmer until water is absorbed; approximately 35 minutes
    13. Green Beans
  13. Fill bottom of medium skillet with water about ½ inch deep
  14. Add green beans, bell pepper and garlic
  15. Bring to boil over medium high heat
  16. Once boiling, reduce heat to low and let simmer for one minute
  17. Drain waters and transfer to serving dish
  18. Sprinkle with soy sauce and toss
  19. Season with sesame seeds
    20. Reincarnate The Leftover
  20. If there's any leftover chicken, pull chicken off bone and store in airtight container in the refrigerator to make Chinese Chicken Salad
https://tonispilsbury.com/sesame-baked-chicken-thai-coconut-rice-with-peppered-green-beans/

 

weekly meal plan system

The Organized Cook Weekly Meal Plan System

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