Thursday, June 24, 2010

Chicken Pot Pie
These are amazing and very easy. I used store bought pie crust instead of puff pastry and it was delicious. I also left out half the onions.

Chicken Tamale Casserole
This was given to me by Kathleen – a blog reader who I have yet to meet!
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Little Bit O Summer Heaven!
BBQ Burgers
Corn on the Cob
Strawberry Shortcake

Pan Fried Talapia
My dear friend Sheena made this for my family after my Grandma passed away and it was amazing! She gave us broccoli and the best mashed potatoes to go with it.

Grilled Chicken Breast Sandwiches
Marinade the chicken in olive oil, fresh lemon juice, garlic, s&p
Prepare the ciabata roll like garlic bread and grill it until brown Top with sundried tomatoes, fresh basil and mozzarella cheese

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