Showing posts with label Sara. Show all posts
Showing posts with label Sara. Show all posts
Friday, March 27, 2009
Bell Peppers!
I don't know about anyone else, but our family LOVES Bell Peppers and I use them in so many things. So if you like them here's a little tip. Buy a bunch of them when they go on sale. Sometimes I find them 3 for a dollar. When you get home from the grocery store, wash them and chop them up and put them in a big zip lock baggie and put in the freezer. Next time you want to add them to spaghetti or what have you just pull that baggie right out. My kids will eat them right out of the freezer too. =-D kinda like grapes. lol
Chicken Rotini Casserole
1 pkg prepared Rotini
2 cups shredded Mozzarella Cheese
1 Can Hunts Chunky Vegetable Spaghetti sauce
2 cups chopped bell pepper (colored not green)
2 boneless skinless chicken breast cooked in your favorite seasonings and chopped into 1/2 inch cubes.
Preheat oven to 375 degrees.
Once Rotini is done and drained, mix all ingredients in greased casserole dish and put in oven for 20 minutes until warm all the way through.
Eat with some french bread and you're good to go!
1 pkg prepared Rotini
2 cups shredded Mozzarella Cheese
1 Can Hunts Chunky Vegetable Spaghetti sauce
2 cups chopped bell pepper (colored not green)
2 boneless skinless chicken breast cooked in your favorite seasonings and chopped into 1/2 inch cubes.
Preheat oven to 375 degrees.
Once Rotini is done and drained, mix all ingredients in greased casserole dish and put in oven for 20 minutes until warm all the way through.
Eat with some french bread and you're good to go!
Green Chili Enchilladas
1 Can Cream of Chicken (unmade)
1 Can Green Chili Enchillada Sauce
8 Tortillas Soft Taco Size
2-3 Cups grated Cheese
1 1/2 pounds boiled and shredded chicken
1/2 cup sour cream (optional - makes sauce mixture creamier)
1/2 cup chopped red bell pepper
Preheat oven to 425 degrees
once chicken is boiled and shredded. Mix Cream of Chicken, Green Chili Enchillada sauce and sour cream. heat just to boil making sure the ingredients are mixed well.
warm the tortillas so they are easier to roll. In each tortilla roll in chicken, cheese and bell pepper if desired. Place in a 9X13 pan that has been sprayed with cooking oil. Once all enchiladas are rolled, pour sauce over the top. Make sure to get it between each enchilada. Finish by topping with left over cheese. Grate some more if you need.
Place in oven uncovered for about 15 to 20 minutes. You will know it's done with cheese is melted and sauce is bubbling.
My kids LOVE this recipe. Make sure you get the green sauce that says mild, not medium as it may be too hot for your kids.
1 Can Cream of Chicken (unmade)
1 Can Green Chili Enchillada Sauce
8 Tortillas Soft Taco Size
2-3 Cups grated Cheese
1 1/2 pounds boiled and shredded chicken
1/2 cup sour cream (optional - makes sauce mixture creamier)
1/2 cup chopped red bell pepper
Preheat oven to 425 degrees
once chicken is boiled and shredded. Mix Cream of Chicken, Green Chili Enchillada sauce and sour cream. heat just to boil making sure the ingredients are mixed well.
warm the tortillas so they are easier to roll. In each tortilla roll in chicken, cheese and bell pepper if desired. Place in a 9X13 pan that has been sprayed with cooking oil. Once all enchiladas are rolled, pour sauce over the top. Make sure to get it between each enchilada. Finish by topping with left over cheese. Grate some more if you need.
Place in oven uncovered for about 15 to 20 minutes. You will know it's done with cheese is melted and sauce is bubbling.
My kids LOVE this recipe. Make sure you get the green sauce that says mild, not medium as it may be too hot for your kids.
Subscribe to:
Posts (Atom)
