Southwest Chicken Skillet

Source- Betty Crocker Easy Family Dinners Cookbook

Ingredients

• 1 Tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb bag frozen broccoli, corn and red peppers (mine also came with cauliflower)
• 15oz can black beans, rinsed and drained
• 1 cup thick and chunky salsa (used full 16oz jar)
• 2 cups coarsely crushed tortilla chips
• 1 cup shredded Cheddar Cheese

Preparation

• Heat oil in 10-inch skillet over medium-high heat.
• Cook chicken in oil 4-5 minutes, stirring occasionally, until brown.
• Stir in frozen vegetables, beans and salsa.
• Reduce heat to medium.
• Cover and cook 6-8 minutes, stirring occasionally, until vegetables are crisp tender.
• Sprinkle with tortilla chips and cheese.
• Cover and cook about 2 minutes or until cheese is melted.

Review & Changes- This turned out really good.  My husband was surprised at how much he liked the tortilla chips in it.  Of course in the leftovers the chips weren't crunchy anymore, but they still were good.   I definitely think the recipe needed the full jar of salsa instead of just 1 cup.  I started with just the cup, and it didn't look like enough, so I didn't immediately go to the whole jar.

Chicken Enchilada Casserole

Source- Joelen's Culinary Adventure's

Jolelen does not disappoint.  When I see something on her blog that I think LOOKS good, I know it's going to TASTE great!  

Ingredients
Chicken:
6 skinless, boneless chicken breast halves
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Casserole Sauce:
1 (16 ounce) container sour cream
1 (16 ounce) jar chunky salsa
1 1/2 cup cream of chicken soup (I used homemade, but you can use store bought)
1/4 cup diced onion
3/4 cup canned black beans, drained
1 cup canned sweet corn, drained
2 plum tomatoes, seeded, chopped
6 (12 inch) corn tortillas, cut into strips
4 cups shredded Cheddar cheese
2 stalks green onion, thinly sliced for garnish

Preparation

• Preheat oven to 350 degrees F (175 degrees C).  
• Combine the spices in a small bowl and season the chicken breasts. 
• Place on a baking sheet and bake in the preheated oven until cooked through, about 20 minutes. 
• Remove from oven and allow to cool until able to handle by hand. 
• Once cooled enough to handle, shred chicken. 
• Set aside until ready to layer the casserole. 
• In a large bowl, mix sour cream, salsa, cream of chicken soup, onion, black beans, corn and tomatoes.  
• Layer the bottom of a deep casserole dish or 9x13 inch baking dish with 1/3 tortilla strips. 
• Top with 1/3 cooked chicken, 1/3 bean and corn mixture and 1/3 cheddar cheese. 
• Repeat layering with remaining ingredients.  
• Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. 
• Let stand about 10 minutes before serving. Garnish with green onions

Review & Changes-  I loved this recipe.  Cheesy and great flavors, can't miss.  Definitely will make again, and nothing need to change.

Santa Fe Chicken

Source- Messy Bessy Cooks

This recipe is from a fellow Nestie that I've known for years, and finally started her own blog.  This is the first recipe of hers that I've made, but after the success here it won't be the last.

No picture since I forgot to take one.  :(

Ingredients

• 24 oz (1 1/2) lbs chicken breast
• 14.5 oz can diced tomatoes with mild green chilies 
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro  (omitted)
• 14.5 oz can fat free chicken broth 
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste) (used 1/2 tsp red pepper flakes) 
• salt to taste
• 2 cups brown rice

Preparation

• Combine chicken broth, beans, corn, tomatoes, pepper garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. 
• Season chicken breast with salt and lay on top. 
• Cook on low for 10 hours or on high for 6 hours. 
• Half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir in. 
• Adjust salt and seasoning. 
• Serve over rice.

Review & Changes-This turned out really good, and I would make it again.  Especially since everything gets thrown together in a slow cooker.  Can't get much easier than that!

Taco Stuffed Peppers

 Source- Lauren's Kitchen

I've never had stuffed peppers before.  When peppers were on sale I decided to make my first attempt at making them.  I let H pick out the peppers, so you can see the variety of colors below.  And yes, the green pepper was huge compared to the others.  : )   

Ingredients

• 6 medium sweet bell peppers  (used 7)
• 1 Tbs salt
• 1/2 C cooked couscous (used brown rice)
• 2 Tbs olive oil
• 1 onion, diced (used 1/2 large onion)
• 3 garlic cloves, minced
• 1 14oz can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 2 green onions, sliced
• 1-2 tablespoons taco seasoning
• 1 tsp kosher salt, plus more to taste
• 1/4 black pepper, plus more to taste
• 1 14.5 ounce can diced tomatoes
• 3/4 C Mexican blend cheese
• tortilla chips, just a handful and more for serving if desired.

Preparation

• Preheat oven to 350. 
• Prepare peppers by washing, slicing tops off, and removing insides. 
• Bring 4 quarts of water to a boil and add 1 tablespoon salt. 
• Boil whole peppers for about 3-4 minutes, until they begin to soften. 
• Remove from water with tongs and place on paper towels to drain.
• Heat oil in a 12-inch skillet over medium-high heat. 
• Add onions and garlic, and cook until softened, about 5 minutes. 
• Add corn, beans, green onions, taco seasoning, kosher salt, and pepper. 
• Stir until corn and beans are heated through, about 5 minutes. 
• Place peppers in a baking dish. 
• Remove skillet from heat and add couscous, tomatoes, and 1/2 cup cheese. 
•  Stir to combine well and give it a taste. 
• Add additional salt, pepper, and taco seasoning to your liking. 
• Then evenly divide mixture between peppers. 
• Top peppers with remaining 1/4 cup cheese.
  Bake at 350 for about 30 minutes. Serve with tortilla chips and desired toppings (sour cream, avocado, cheese, etc...)

Review & Changes-This recipe was really good.  And I was happy with the slight changes I made.  I would be willing to make this again, but I think I'd rather try my hand at some different varieties. 

I have 2 other varieties bookmarked in my Google Reader that I want to try.  Mexican Stuffed Peppers and Stuffed Peppers.

Saucy Mexican Chicken

Source- Kraft Magazine

There isn't much to say about this recipe.  I found it in my Kraft Magazine.  After sorting through a whole bunch of pages I found this and decided that my weekly menu needed a Mexican recipe.  With minimal ingredients it would make an easy weeknight meal.

Ingredients

•  lb. boneless skinless chicken breast halves (4 small breasts)
• 1 jar  (16 oz.) Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, rinsed  
• 1 cup Shredded Cheddar Cheese

Preparation

• Cook chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.
• Add salsa and beans. 
• Bring to boil; cover. 
• Simmer on medium-low heat 5 min. or until chicken is done (165ºF).
• Top with cheese. 
• Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Next Time- This recipe is so easy and tastes great.  I served it with a Mexican rice and the two went really well together.  Nothing needs to be changed. 

Crockpot Chicken Taco Chili

Source- Lauren's Kitchen

Not much to say about this recipe.  A great slow cooker meal.

Guess I forgot to take a picture, I can't seem to find it.  :(

Ingredients

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional, I omitted)
• chopped fresh cilantro  (omitted)

Preparation

• Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. 
• Place chicken on top and cover. 
• Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. 
• Return chicken to slow cooker and stir in. 
• Top with fresh cilantro. Also try it with low fat cheese and sour cream. 

Next Time- This recipe was really easy to put together and tasted great too.  I liked the cheese and sour cream as toppings.  Definitely will make again. 

Fiesta Chicken & Black Bean Enchiladas

Source- Adapted from Kraft.com

If you click the link you'll see the recipe called for hamburger, not chicken.  I intended to make it with hamburger, but I took chicken out of the freezer and thought chicken enchiladas sounded good so I switched things up.  

I also have never used the prepared cheese product before.  It seems way too processed for my taste, but I gave in and decided I'd try it for one recipe.  It's not like I was gonna eat the cheese plain.  It would be melted in the recipe just like any other cheese that I have used before.  

Ingredients

• 1lb chicken breast
• 1/2 lb.  (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes, divided
• 1-1/4 cups Thick 'N Chunky Salsa, divided
• 1 cup  rinsed canned black beans (used a full 16 oz can)
• 12 flour tortillas (6 inch) (used 10, it's what came in my package)
• 1/2 cup  Sour Cream
• 1/4 cup chopped cilantro (omitted since I dislike cilantro)

Preparation

• Heat oven to 350ºF.
• Spray 13x9-inch baking dish with cooking spray.
• Add oil to large skillet, cook chicken until no longer pink in center.  
• Remove from pan and shred chicken with 2 forks.
• Return chicken to pan and stir in half of the VELVEETA and 1/2 cup salsa; cook 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring frequently. 
• Stir in beans.
• Spoon 1/4 cup meat mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish.
• Bake enchiladas, uncovered, 10 min. 
• Top with remaining VELVEETA and salsa. 
• Bake 20 min. or until enchiladas are heated through and VELVEETA is melted. 
• Top with sour cream and cilantro.

Next Time-The enchiladas themselves were really good.  I think they actually were better with the chicken than they would have been with hamburger.  

I wasn't a fan of the Velveeta melted on the top.  It reminded me of American cheese when you melt it on toast.  Ever have cheese toast?  The cheese mixed in with the chicken was fine.  So I'd say next time I'd just top the enchiladas with the salsa, and maybe mix a little more cheese in to the meat mixture.  

Creamy Fiesta Salsa Chicken

Source- My Happy Meals

This recipe sounded so easy to make.  You let the chicken cook in a slow cooker, add the other ingredients towards the end and serve!  It was so easy that I put the chicken on, and H did the rest, since I was gone to class.

I followed Molly's advice about making Spanish rice to serve the chicken over.  Was a great idea.  Leftovers did not last long with this recipe!

Ingredients

• 3-4 chicken breasts (frozen is fine) (used just over a pound of tenderloins)
• 1 jar salsa
• 1 can black beans
• 1 8oz block cream cheese
• 1 16oz can or bag of corn

Preparation

• Put chicken in bottom of slow cooker.  
• Cover with salsa. 
• Cook all day on low.
• 45 minutes before serving add in the black beans (drained and rinsed), corn and cream cheese.
• Heat through, and serve.  (I mixed quite a bit to make sure the cream cheese melted and was mixed throughout)

Next Time-  Nothing needs to be changed with this recipe.  I used Medium salsa, and it gave a nice little kick.  Super easy to make and tastes great!

Enchilada Casserole

Source- Kraft Website, I made a few changes and used some of their alternate changes along with some of my own. :)

This recipe was included in an email I get every month or so from Kraft.  It looked easy enough, so I added it to this week's menu. 

Ingredients

• 1 lb. Ground beef
• 1/2 onion, chopped
• 1 can (8 oz.) tomato sauce
• 1 can (16 oz.) fat free refried beans
  
• 1/2 cup Water
• 2 tsp. Chili powder
• 6 Corn tortillas
• 1 cup Shredded Cheddar Cheese
• 1/2 cup chopped tomatoes 
• 1/4 cup Sour Cream

Preparation

• Pre-heat oven to 350 degrees.
• Cook meat and onions in large skillet on medium-high heat 3 to 5 min. or until meat is no longer pink; drain.
• Stir in tomato sauce, refried beans, water and chili powder; cook until heated through.
• Place 2 tortillas in bottom of oven safe dish (used corning ware 2 qt. dish); top with layers of 1/3 each meat sauce and cheese.
• Repeat layers 3 times.
• Put in oven until cheese is melted.
• Let stand 5 min.
• Top with tomatoes and sour cream.

Next Time- This recipe turned out really good.  I actually made more than the original called for, so we have leftovers.  This was great warmed up the next day. 

Crockpot Chicken Taco Chili

Source: Lauren's Kitchen

This is a Weight Watchers recipe, but neither H nor I am on Weight Watchers. I happened across this recipe in my Google Reader and I thought it looked really good. The fact that it is on Weight Watchers just makes it that much better, since healthy stuff is never a bad thing to try.

We opted to use both cheese and sour cream. We also decided to try it with tortilla chips. We used the chips as scoops, and it worked well. Definitely liked these additions to the chili.

For any readers that are on Weight Watchers, according the link provided in Lauren's post, this recipe makes 10- 10oz servings and each is 4 points. Obviously without the additions.

Ingredients

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
  
• 24 0z. (3) boneless skinless chicken breasts
• chili peppers, chopped (optional)
  
• chopped fresh cilantro (omitted)
  

Preparation

• Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker.
• Place chicken on top and cover.
• Cook on low for 10 hours or on high for 6 hours.
• Half hour before serving, remove chicken and shred.
• Return chicken to slow cooker and stir in.
• Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Next Time- This recipe is so easy to make, and it tastes great. No changes need to be made. : )