Two New Recipes

I'm getting back into my routine of cooking meals on Sundays and Mondays so that we have enough dinners to last the entire week. Here are a couple of new ones we tried this week that were both big hits. I was concerned about the chili as I was making it, thinking it was too 'Mexican' and that I wouldn't like it and the kids CERTAINLY wouldn't like it but I was wrong, they REALLY liked it!

Sorry I don't have pics... Next time!


Kickin' Chicken Chili

* 2 pounds skinless, boneless chicken breast
* 2 teaspoons cumin
* 1/4 teaspoon salt
* 1 tablespoon olive oil or cooking oil
* 1 jar (16-ounce size) green salsa
* 1 package (16-ounce size) frozen pepper stir-fry vegetables (yellow, green, and red sweet peppers)
* 1 can (15-ounce size) cannellini beans (white kidney beans), rinsed and drained
* 1 can (14.5-ounce size) diced tomatoes with onion and garlic
* sour cream (optional)
* shredded cheese (optional)

Boil chicken until it's done (about 20 minutes). Cut it into 1 inch cubes. Place chicken in a 4- or 5-quart slow cooker. Stir in cumin, salt, salsa, stir-fry vegetables, beans, and undrained tomatoes.

Cover and cook on low for 4-5 hours or on high for 2 to 2-1/2 hours.

Top with sour cream and cheese and serve with corn bread muffins... YUM!



Chicken Tortilla Casserole (Modified from a Betty Crocker recipe)

* 1 can (10.75 oz) condensed cream of chicken soup
* 1 can chopped green chiles
* 1 container (8 oz) sour cream
* 1/2 cup milk
* 2 1/2 cups shredded cooked chicken breast
* 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
* 1 large tomato, chopped
* 1 1/2 cups shredded sharp Cheddar cheese

Heat oven to 350 degrees. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken and tortillas. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.