Tag Archives: entree

Dinner time!, Kids Favorites, Smart Substitutes

Enchilada Lasagna

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Quick, easy and OH so yummy!  This is a family favorite.  It serves about 12 people, but don’t let that stop you if you don’t have that many mouths to feed at once….this makes wonderful leftovers as well!

1-1/2 lbs ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes, undrained
1 can (10 ounces) enchilada sauce
1 to 2 tsp ground cumin
1 egg, beaten
1-1/2 cups (12 ounces) 4% cottage cheese
3 cups (12 ounces) shredded Mexican cheese blend
8 flour tortillas (8 inches), cut in half
1 cup (4 ounces) shredded cheddar cheese

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

2. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the cheese blend, tortillas, cottage cheese mixture and remaining meat sauce. Repeat layers. Sprinkle with cheddar cheese.

3. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.

Servings: 12

Source: Originally published as Enchilada Lasagna in Taste of Home June/July 2010, p32

Dinner time!

Applebee’s Oriental Chicken Salad

2 Comments

This is an AWESOME summer meal.  And if you want to make it quicker/easier, you can always use popcorn chicken or chicken nuggets in place of frying up the chicken.  I also add a can of black beans to this, although kidney beans would also work well.

    • 6 tablespoons honey
    • 3 tablespoons rice wine vinegar
    • 1/2 cup mayonnaise
    • 2 teaspoons Grey Poupon Dijon Mustard
    • 1/4 teaspoon sesame oil
    • 2 eggs
    • 1 cup milk
    • 1 cup flour
    • 1 cup corn flake crumbs
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • 2 skinless chicken breast halves
    • 4 cups vegetable oil ( for frying)
    • 6 cups chopped romaine lettuce
    • 2 cups red cabbage
    • 2 cups napa cabbage
    • 1 carrots, julienned or shredded
    • 2 green onions, chopped
    • 2 tablespoons sliced almonds
    • 2/3 cup chow mein noodles

Preheat oil in deep fryer or deep pan over medium heat.You want the temperature of the oil to be around 350 degrees.Blend together all ingredients for dressing in a small bowl with an electric mixer.Put dressing in refrigerator to chill while you prepare the salad.In a small, shallow bowl beat egg, add milk, and mix well.In another bowl, combine flour with corn flake crumbs, salt and pepper.Cut chicken breast into 4 or 5 long strips.Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.Fry each chicken finger for 5 minutes or until coating has darkened to brown.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.Sprinkle sliced green onion on top of the lettuce.Sprinkle almonds over the salad, then the chow mein noodles.Cut the chicken into small bite-size chunks.Place the chicken onto the salad forming a pile in the middle.Serve with salad dressing drizzled over it or on the side.

Dinner time!

Sausage Jambalaya

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1/2 pound smoked sausage*
1/2 pound hot sausage*
1 chopped onion
1 chopped green pepper
3 ribs chopped celery
1/3 cup parsley flakes
8oz can tomato sauce
2 cups water
salt and pepper to taste
1 cup uncooked rice

*you could put any kind of meat that you like in here, I’m sure.

Slice and fry sausages for 15 min. Add onion, bell pepper, celery and parsley to sausage and cook 15 minutes more. Add tomato sauce and water, bring to a boil and cook 15 min. Add rice and seasonings. Simmer 45 minutes, stirring occasionally. Serves 6

Dinner time!, Kids Favorites

Amy’s Veggie and Fettuccine Alfredo

6 Comments

So, I’m on the hunt for tasty low protein food…. food my family will actually eat too. I was desperate for something tasty from what I had on hand (as I had not shopped low protein….this is something we’re trying again for hubby) This was a HUGE hit so I thought I’d share

2 Tbs olive oil

2 onions, chopped (left in fairly good sized pieces)

1 1/2 tsp sugar (to carmelize onions)

1 bell pepper, chopped

3 carrots, julienned (or just slice them thin)

1 small can of mushrooms WITH their juice

1/4 cup water

1/2 tsp chicken bouillon (opt)

1/4 c butter

1/4 – 1/2 c flour

2 c half and half

1/3 c cooking sherry

salt and pepper to taste

pinch of nutmeg

1/2 c Parmesan cheese

fettuccine noodles, cooked

Heat oil in skillet. Add onions and after 3 min. add sugar. Cook until they begin to soften. Add peppers and cook about 5-7 min until softened and browned. Add carrots, mushrooms with their liquid, water and bouillon. Cover and cook 8 min until carrots are softened. Remove cover and continue cooking to evaporate liquid.

While noodles are cooking, melt butter in small saucepan. Add flour and mix with whisk, cooking for 2-3 min. Add half and half, sherry, salt, pepper, and nutmeg. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix in well.

Combine noodles, vegetables and sauce and serve. Yum! We had this with a side of salad. So good