Monday, August 10, 2009

just a smidge...

i love lists and organization and things alphabetized and color-coded... oooohhh, my heart is skipping just thinking about my organized by aisle grocery list!!! jealous?!! well don't be, i will share with you what i'm making for dinner for the next two weeks and this week i'll go step by step for a one of my favs so you can copy and paste onto your shopping list. see how i love ya!
okay, here's what i have planned:
*whole wheat pasta arrabbiata with tomatoes & arugula (i use spinach instead)
*vinegar & honey chicken with creamy dijon smashed potatoes
*pot roast with new red potatoes & baby carrots and fresh green beans
*lemon poppy chicken with mint couscous
*chicken enchiladas
*manicotti with spinach salad
*chicken parmesan (my Man's absolute fav and very easy, restaurant's totally over charge for this dish!)
*taco pie in a pan (we had this tonight)
*chicken casserole
*baked salmon & cranberry/walnut couscous
*pizza (this is a must have, and if i don't feel like supermom and make it from scratch we order from pizza hut, they do have an all natural ingredient pizza... not that we always order that one..)
*ranch & cheese hamburgers with homemade fries (i can attribute the inspiration for this entire meal from my very bestest-est friend, might as well be my twin sister, ms.S...oooohhh secretive!)
see, none of these dishes are overly difficult for mom's to put on the table, and your cute little (or big) families can eat organic/all natural food that is actually good for their and your bodies!!
alright, a top pick of mine is the chicken enchiladas, so here's my recipe for them... feel free to modify however you like:
you'll need:
1# chicken breasts
1 jar of salsa - i buy a big jar - whatever brand or level of heat that you prefer
1-16oz sour cream
1 to 2 cups of Monterrey/jack cheese
1 pkg of 10 burrito size tortilla shells
preheat your oven to 375 degrees and i use a 13x9 casserole dish and spray with my pam organic olive oil spray. now you can do this next step several ways: to save time for me i tend to grill or baked up my chicken breasts earlier in the week when i'm baking another meal and i've already got the oven/grill going, regardless cook your chicken and cut/shred. are you followin' me? great!! let's progress to getting the tortillas shells prepared: i get a pie pan or large bowl out and pour half or so of the salsa into the bowl. get your tortilla shells and soak the shells in the salsa, get them all covered in the tomato/onion/cilantro/pepper goodness and let them sit and soak it up!! this allows the shells to not tear once i fill them and roll them. alright, let's make the filling! in a separate dish pour the remainder of the salsa, half to three-quarters of the sour and all the chicken in and mix it up. now it doesn't look all that great, when i made this the first time and my Man walked into the kitchen i would not let him look at it 'cause i knew he wouldn't eat it but it tastes amazing. we're almost there, this is pretty easy, huh? get your casserole dish in front of you and pull out a tortilla shell and lay it flat in the casserole dish or wherever you please and you're going to fill your shell with about a 1/3 cup (more or less) with our salsa/sour cream/chicken filling, and then roll it up!! and put it in your casserole dish, and you will of course repeat this 9 more times and you'll have a very full dish!! your shells should fit perfectly in, they are almost exactly 9 inches long. finally you will then spread the remaining sour cream all over the top of the enchiladas, this make them so yummy!! put as much as you want within reason because the best part is coming: the cheese!!!! yea!!! cover the entire dish with cheese and then add a smidge more for good measure.
pull open your warm little oven and tent some foil over that masterpiece and bake for about 20 minutes, then remove the foil and bake just a smidge more 'til the cheese starts to get a little golden on the edges..
wipe up your drool and put this one on your list!!!

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