More Recipes – Still Goofy Spacing

Hello, Everyone;

If you’re a frequent reader of this blog, you’ll know that I’ve been having trouble getting my posts to display correctly. (this originally happened about 2 months ago and we ‘thought’ we had the solution by my copying & pasting the recipes from one page to another, but now the goofy spacing is back – sigh). If I were a computer nerd, I’d probably know just exactly what to do to make this stop, but I’m not. Looks like I’m going to have to post only a few recipes per entry instead of my previous 6-8 or so – sorry.

We’re looking at a grey, mild day here in Michigan – last night’s HUGE fog bank was quite an experience to drive through. I stood in the parking lot of the church where my special needs group meets and looked up towards the street lights. The fog was rolling through the sky like huge waves would on a beach – interesting to watch, but a bugger to drive in, for sure! I got home safely (in fact, the minute I crossed from one city to another the fog was about 8-10 feet off the ground, as opposed to what I’d just driven through where the fog was very close to the ground, making driving difficult). This certainly is a STRANGE winter we’re having – I really don’t mind the no-snow thing, or the milder temperatures except that I also know without the snow, the lake levels will be down quite a bit, come summer which could also affect plant life and perhaps even wildlife. Sigh – such is life, eh?

Here’s the next ‘installment’ of recipes for you-

Chicken Enchilada Casserole

Cooking spray
1 1/4 lb.skinned, boned chicken breast
1 1/2 C. chopped onion

4 garlic cloves, minced
1/2 C. beer
1/4-1/2 tsp. ground red pepper
drained and chopped
1/2 C. thinly sliced green onions
1 (2 1/4-oz) can sliced ripe olives, drained
2 (4.5-oz) cans chopped green chiles, drained
5 T. flour
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. ground coriander
2 C. 1% low-fat milk
2 large egg whites, lightly beaten
or 6 T. egg substitute
3/4 C. (3 oz) shredded sharp Cheddar cheese
3/4 C. (3 oz) shredded Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 C. fat-free sour cream
1/2 C. salsa

Preheat oven 350F.
Coat a large nonstick skillet with
cooking spray; place over medium
heat until hot. Add chicken; cook
6 minutes on each side or until
done. Remove chicken from
skillet; let cool. Shred chicken
with 2 forks; set aside.Recoat
skillet with cooking spray;
place over medium heat. Add
onion and garlic; saute 5 minutes
or until tender. Add shredded
chicken, beer, red pepper, and
tomatoes; cook 10 minutes or
until most of liquid evaporates.
Remove from heat. Reserve 1 T.
green onions and 1 T. olives for
garnish. Stir remaining green
onions, remaining olives, and
chiles into chicken mixture; set
aside.Combine flour, salt, cumin,
and coriander in a medium
saucepan. Gradually add milk,

stirring with a whisk until blended.
Place over medium heat; cook 7
minutes or until thick, stirring
constantly. Gradually add hot milk

mixture to egg whites, stirring
constantly with whisk. Set aside.
Place cheeses in a bowl; toss well.
Set aside.Spread 1/2 C. white sauce in

bottom of a 2 1/2- quart round
casserole or souffle dish coated with
cooking spray. Arrange 4 tortilla halves
over sauce; top with 2 cups chicken
mixture, 1/2 C. white sauce, and

1/2 C. cheese mixture. Repeat
layers  twice, ending with sauce.
Set remaining 1/2 C. cheese mixture
aside. Bake, uncovered 40 minutes
or until hot. Sprinkle with
remaining 1/2 C. cheese mixture,

reserved green onions, and reserved
olives; bake an additional 5 minutes.
Let stand 10 minutes before serving.
Serve with sour cream and salsa.
Makes 8 servings.
(recipe: RDJ 10/18/11)


Spinach Cream Cheese Casserole

3 oz. cream cheese, room temp

10 oz. frozen chopped spinach,
thawed & drained well**
1 can cream of mushroom soup
1 can french fried onions
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 C. butter
saltine cracker crumbs (1  sleeve, crushed)

Preheat oven 350 degrees F.
Mix cream cheese into spinach
until smooth. Add soup, mix
until well incorporated,then
fold in fried onions, salt &
pepper. Place in buttered
baking dish. Melt butter &
stir in enough cracker crumbs
to absorb butter. Spread over

top of casserole. Bake until 

bubbly  and topping is golden.
**(make sure you drain spinach


Janet’s Pumpkin Nut Bread

2 1/2 C. sugar

2/3 C. vegetable oil

4 eggs

1 (16 oz) can pumpkin

2/3 C. water

3 1/3 C. flour

 2 tsp. baking soda

 1 1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground cloves

 1/2 tsp. baking powder

1/2 C. chopped nuts

Preheat oven 350 degrees F.

Grease bottoms (ONLY) of two loaf pans.

Mix sugar, eggs, pumpkin and water in a

large bowl; stir in remaining ingredients.

Pour into pans. Bake 45- 50 minutes or

until toothpick inserted in center comes

out clean. Cool & remove from pans.

 Makes 2 loaves.

(recipe: Janet Jordan-


Crowd-Pleasing Chicken & Rice

2 C. chicken, cooked & cut up

2 C. rice, cooked & hot

1 C. celery, chopped

1 can cream of chicken soup

2 T. onion, chopped

1 T. lemon juice concentrate

3/4 C. mayonnaise

salt & pepper, to taste

1/4 C. slivered almonds, toasted

Preheat oven 350 degrees F.

Combine all ingredients except

slivered almonds; mix well. Place

in casserole dish; toast almonds

& sprinkle on top. Bake 45 minutes.

Serves 6



Enjoy your day!



Published in: on March 1, 2012 at 1:45 pm  Leave a Comment  

The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: