Monday, January 24, 2011

The Dreaded Question

I'm always on the look out for something new to make for dinner. Its not that I mind cooking so much, its the effort of planning, deciding, and shopping that takes its toll. We seem to eat the same thing over and over again. My go to place for new recipes is allrecipes. I like to read the reviews and see the suggestions that others make. I've tried some good recipes, and we've had a few busts too, but since my family expects dinner EVERY DAY, I keep trucking along. Here are a few recipes I've found to work (with a few personal tweeks) for our family. They aren't going to win any recipe contests, but it may be something different to answer the dreaded question of, "What's for dinner?" Let me know what you think:)

Crockpot Chicken Enchilada Soup
1 pound shredded, cooked chicken
1 – 28 ounce can crushed tomatoes
1 – 10 ounce can enchilada sauce
1 – 4 ounce can chopped green chilies
1 – 8 ¾ ounce can corn, drained
1 can black beans, drained and rinsed
1 can tomato paste
4 cups chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped cilantro
1 bay leaf

1. Add all ingredients to a slow cooker.
2. Cook on low setting for 6 – 8 hours.
3. Garnish with sour cream, shredded cheese, and fresh lime juice and serve with tortilla chips.

Pizza Casserole
½ pound penne pasta
½ pound mild sausage
1 onion, chopped
2 cloves garlic, minced
1 cup sliced pepperoni cut into quarters
14 ounces pizza sauce
4 tablespoons milk
2 cups shredded mozzarella cheese

1. Preheat oven to 350°F.
2. In a medium skillet over medium-high heat, brown sausage with onion and garlic. Drain excess fat.
3. Cook pasta according to package directions. Drain and add sausage mixture, pizza sauce, pepperoni, milk, and 1 cup cheese.
3. Transfer to a 13x9 inch baking dish and bake for 20 minutes. Top with remaining cheese and bake an additional 5 to 10 minutes.

Salsa Chicken Casserole
1 – 1 ½ pounds boneless, skinless chicken breast
2 2/3 cups water
1 1/3 cups uncooked white rice
1 onion, chopped
1 can cream of chicken soup
8 ounces sour cream
1 ½ cups salsa
2 cups shredded Monterey Jack cheese

1. Preheat oven to 350°F. Bake chicken for 10 – 20 minutes, or until fully cooked. Let cool and shred.
2. Boil water, add rice and onion, reduce heat to low, and simmer 20 minutes.
3. Mix together cream of chicken soup, sour cream and salsa.
4. In a greased 13x9 inch baking dish, layer half of the rice and onion, half of the soup mixture, and half of the cheese. Repeat rice and soup layers.
5. Bake in 350°F oven for 30 minutes. Add remaining cheese and bake an additional 10 minutes.