Wednesday, April 22, 2009

Recipe Day Wednesday!

So on the menu for today is:

Lunch: Cheese and Chicken Enchiladas with refried beans and tortilla chips
These enchiladas are so quick and easy to make, they are a family favorite in our house!

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Cheese and Chicken Enchiladas

1/2 cup chopped onion
1/2 tsp. minced garlic
1 pkg. (9 oz) frozen diced cooked chicken breast, thawed and chopped
4 oz. cream cheese, cubed
1/4 cup chicken broth
2 tsp. chili powder
1/2 tsp. ground cumin
6 flour tortillas (8 inches), warmed
4 oz. process cheese (Velveeta) cubed
1/2 cup diced fresh tomato, divided
2 Tbsp. milk

In a large microwave safe bowl, combine onion and garlic. Cover and microwave on high for 30-60 seconds or until onion is tender, stirring twice. Stir in the chicken, cream cheese, broth, chili powder and cumin. Cover and microwave on high for 45-90 seconds or until cream cheese is melted, stirring twice.

Spoon about 1/3 cup down the center of each tortilla. Roll up and place seam side down in an ungreased microwave safe 8-in. square dish.

In a microwave safe bowl, combine the process cheese, 1/4 cup tomato and milk. Microwave, uncovered, on high for 30-60 seconds or until cheese is melted, stirring twice; drizzle over enchiladas. Top with remaining tomato. Microwave enchiladas, uncovered, on high for 45-90 seconds or until heated through.

Makes: 3 servings

For dinner, we will be having Pepperoni Pizza Twists (We call it Stromboli), also a family favorite!
Pepperoni Pizza Twists
2 pkgs. (11 oz. each) refrigerated crusty French loaf
1 Tbsp. all purpose flour
1 cup (4 oz.) shredded part-skim mozzarella cheese
1 pkg. (3.5 oz.) sliced pepperoni, finely chopped
1 jar (14 oz.) pizza sauce, divided
1 egg white, beaten
2 Tbsp. grated Parmesan cheese
1/2 tsp. Italian seasoning

Place one loaf on a lightly floured surface. With a sharp knife, make a length-wise slit down the center of loaf to within 1/2 in. of bottom. Open dough so it lies flat; sprinkle with half of flour. Roll into a 14-in. x 5-in. rectangle. Repeat with the remaining loaf.

In a large bowl, combine mozzarella cheese and pepperoni. Spread half of mozzarella mixture down the center of each rectangle. Drizzle each with 3 tablespoons pizza sauce. Roll up jelly-roll style, starting from a long side; seal seams and ends. Place one loaf seam side down on a greased baking sheet. Place remaining loaf seam side down next to the first loaf. Twist loaves together three times.

With a sharp knife, make three shallow 3-in. slashes across top of each loaf; brush with egg white. Sprinkle with Parmesan cheese and Italian seasoning. Bake at 350 degrees for 25 minutes. Cover loosely with foil. Bake 4 minutes longer or until golden brown. Let stand for 10 minutes before slicing. Serve with remaining pizza sauce.

Makes: 8 servings

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Enjoy! Have a great day :)


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