Archive for January, 2010

Sunken Burritos

January 30, 2010

These.were.amazing.

My only regret was waiting so long to try them! (They got lost in my google reader LOL)

(Served with some leftover rice, sour cream, and guacamole…this is DH’s plate!)

Sunken Burritos

(Good Things Catered)

4 large chicken breasts
1 Tbsp garlic powder
1 Tbsp chipotle chile powder
1 Tbsp ancho chile powder (I couldn’t find this anywhere…I substituted “regular” chili powder)
1 Tbsp cumin
1 tsp salt
10 extra large flour burrito tortillas (lesson learned…buy the really thin ones. DH bought me “restaurant style” and they were thick and didn’t want to roll)
1 Tbsp olive oil
1 large onion, sliced into strips
1 green pepper, sliced into strips (I used an orange pepper. I hate green pepper)
1 red pepper, sliced into strips
1 can black beans, strained and 1/2 of liquid reserved
1 box Zataran’s yellow rice (I couldn’t find Zataran’s brand….so I used Goya Spanish Style Yellow Rice)
4 c. sharp cheddar cheese, shredded
1 small can red enchilada sauce

Directions:
-Light grill on high and preheat oven to 350 degrees, preparing a 9×13 pan (I needed 2 9×13 pans)
-Cook rice according to package directions.
-In small bowl mix together spice mixture.
-Pound out chicken breast to equal thickness throughout.
-Coat chicken with spice mixture evenly on both sides.
-Turn grill down to medium low and place chicken on, breast side up.
-Cook, turning once, until cooked through, about 15 mins depending on the size of the chicken.
-Remove from grill and set aside, letting cool slightly.
-In medium nonstick skillet over medium high heat, add oil and heat.
-Cook pepper and onion, salted and peppered to taste, until cooked to a tender crisp, about 10 minutes.
-In small saucepan add beans and reserved liquid, heat through over low heat.
-Slice chicken into strips 1/2 inch wide
-On large burrito shell, add chicken, vegetables, rice, beans, top with cheese and roll, tucking in sides first. (Do NOT overload – this is a common problem).
-Place burrito in prepared baking dish.
-Repeat with remaining burritos.
-Spoon enchilada sauce over burritos and tops with remaining cheese.
-Bake, uncovered, until cheese is melted, about 15 minutes.

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Menu Mondays

January 25, 2010

Finally! Some new recipes! LOL

Saturday: made some delicious banana bread and had leftover chicken noodle soup for dinner!

Sunday: take-out night πŸ™‚

Monday: bacon wrapped filet mignon, steamed broccoli, pasta

Tuesday: katie’s bro’s sunken burritos, served with guacamole and sour cream

Wednesday: haddock with crunchy lemon topping, garlic green beans, risotto with peas

Thursday: leftover sunken burritos

Friday: penne with vodka sauce, salad

Menu Mondays

January 18, 2010

Menus have been kind of boring, but we’ve been super busy lately, and honestly, very few dinner-type recipes have graced my google reader that I’d like to try lately! 😦

Saturday: chicken noodle soup, grilled cheese

Sunday: chinese take-out

Monday: venison steak, broccoli, pasta

Tuesday: fend for yourself night because DH and I both have stuff going on in the evening

Wednesday: salmon, wild rice, sauteed green beans and garlic

Thursday: spaghetti, salad and homemade cheesy garlic bread

Friday: breakfast for dinner: pancakes and eggs πŸ™‚

Menu Mondays

January 11, 2010

Saturday: nachos!

Sunday: pizza or some other take-out

Monday: filet mignon wrapped in bacon, steamed broccoli, pasta

Tuesday: ahi tuna steaks, wild rice, sauteed green beans

Wednesday: venison roast, potatoes, parsnips, and carrots in the crockpot

Thursday: 20-clove garlic chicken, brussel sprouts (experimenting!) and Parmesan orzo

Friday: leftover venison roast

Saturday: leftover chicken from Thursday will become delicious chicken noodle soup πŸ™‚

Sometimes….you just need nachos for dinner

January 10, 2010

And so that’s what we did!

– 3/4 lb. ground venison

– taco seasoning

– 1 can fat-free refried beans

– 1/2 bag baked blue corn chips

– 1/2 bag baked chili lime chips

generous sprinkling of mexican shredded cheese

and then we added…

– low fat sour cream

– fresh guacamole

– fresh salsa

yum yum!

Menu Mondays

January 4, 2010

Whew! All the holidays are DONE!

πŸ™‚

Monday: steak, cauliflower, pasta

Tuesday: kahlua pork, rice, green beans

Wednesday: weeknight paella

Thursday: leftover pork

Friday: leftover paella, or, spaghetti and meat (venison) sauce

Last Minute Lasagna

January 3, 2010

This Real Simple recipe was quite tasty! I’d make it again for a fun twist on lasagna πŸ™‚

Last Minute Lasagna

(Real Simple, via Carrots N Cake)

1 24- or 26-ounce jar pasta sauce
2 18-20-ounce refrigerated* large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (2 ounces) grated Parmesan

Heat oven to 375Β° F.Β Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Yield: Makes 6 servings

NUTRITION PER SERVING
CALORIES 385(40% from fat); FAT 17g (sat 8g); CHOLESTEROL 56mg; CALCIUM 507mg; CARBOHYDRATE 35g; SODIUM 1183mg; PROTEIN 22mg; FIBER 4g; IRON 3mg

* I used frozen ravioli instead of the expensive refrigerated kind. I defrosted the frozen ravioli before using them in the recipe. The frozen ravioli worked great!