Carne Asada

I will be doing a previous favorite, Carne Asada.

~Nate S.

Pineapple Black Bean Enchilada

2 tsp. vegetable oil

1 lg yellow onion

1 medium red pepper

1 20 oz pineapple tidbits, drained

1/2 c pineapple juice reserved

1 15 oz can black beans, drained and rinsed

1 4 1/2 oz can diced green chiles

1 tsp. salt

1/2 c chopped cilantro

3 c shredded cheese

1 10 oz can enchilada sauce

8 flour tortillas

1/2 c sour cream

8 tsp chopped cilantro

Heat oven to 350. Heat oil in skillet, saute onion and pepper for 4-5 minutes. Stir in pineapple, beans, chiles and salt. Cook and stir until thoroughly heated. Remove from heat, stir in cilantro and 2 cups of cheese. Spread 1 T. enchilada sauce in middle of tortilla, spread 3/4 c of mix onto sauce, roll up tortilla and place seam side down in pan. In small bowl mix 1/3 c pineapple juice and remaining enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese, cover with foil, bake 30 minutes, remove foil and bake additional 10 minutes. Serve with sour cream and cilantro.

Baked Stuffed French Toast

l loaf French bread, cut into eight 2" slices
1/4 cup margarine spread or butter, softened
1/4 cup cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 cup brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oven to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake (uncovered) for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. 


Label:  Thaw at room temperature.  Bake uncovered at 325 for 1 hour or until the egg mixture is no longer liquid and the toast is brown.  Serve with cool whip. 

Mom's Chicken Enchiladas

4 portions chicken breast (about 1 lb.)
4 green onions, sliced
2 Tbsp fresh cilantro, chopped (optional)
1 jalapeno, seeded and minced (I use can of green chilies)
3 cans (10 oz. each) green enchilada sauce
8 corn tortillas
1 cup (or more) cheddar cheese, shredded (reduced fat for lower fat enchiladas)

Preheat oven to 350 and coat a 9 x 13 baking dish with cooking spray.

Boil chicken for about 15 minutes or until done. Let cool slightly, then shred by pulling apart with two forks. Set aside.
Lightly coat a skillet with cooking spray. Add green onions, cilantro and jalapeno. Saute over medium heat for 2 minutes. Add shredded chicken and 1 can enchilada sauce. Cook until heated through, about 5 minutes.
Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mix. Add some cheese if you would like. Roll up and place, seamside down, in 9 x 13 dish. Continue until all the chicken mix is gone.
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
To make it look pretty you could serve this on a bed of lettuce and top with salsa, sour cream, tomatoes and olives. Enjoy!!!

Label: Thaw. Bake in 350 oven for 15-20 minutes.

Simmering Chinese Chicken

1 (4 lb) chicken parts (dark meat works best)
1 tbsp. oil
1/2 cup water
1/3 cup soy sauce
1/3 cup brown sugar
1 tbsp. catsup
1/4 cup sherry, apple juice or orange juice
1/2 to 3/4 tsp. crushed red pepper
2 cloves garlic, minced
1 green onion, sliced
2 tbsp. cornstarch
1 tbsp. water
2 tsp toasted sesame seeds

Place the chicken in a 1 gallon freezer bag. In a bowl mix together the oil, water, soy sauce, sugar, catsup, sherry or juice, red peppers, garlic and onions.
Add the sauce to the chicken and seal the bag. Freeze.

To prepare, thaw the chicken overnight in the refrigerator.

Prep 1: Place the chicken in a 3 qt. casserole and cover. Microwave on high for 5 minutes then, for 15 minutes on medium high.
Turn the chicken pieces and return to the microwave for 15 to 20 minutes on medium high. Remove the chicken to a platter. Blend the cornstarch and the water and add to the remaining sauce. Microwave on high for 1 to 2 minutes or until thick. Sprinkle the sesame seeds over the chicken and serve the sauce on the side. Serve with hot cooked rice and steamed broccoli.

Prep 2: This dish may be baked at 350°F for 1 hour, stirring once.

Prep 3: Put 1 1/2 Cups rice in the bottom of 9x13 pan, arrange pour sauce into measuring cup, add water to total 3 cups liquid. Mix liquid with rice, arrange chicken on top, bake at 350°F for 1 hour. Rice is a little spicy.

Prep 4: Grill

Barbequed Marinated Chicken

Chicken Breasts or Chicken Tenders
1 Cup Soy Sauce
1 Cup Oil
2 Cups Lemon Lime Soda
1 Tsp. Garlic Powder

-Slice chicken breasts into 2-4 thinner pieces, depending on size of breast.
-Combine soy sauce, oil, lemon lime soda, and garlic powder in a glass dish or plastic bag.
-Marinate over night in refrigerator.
-Barbeque on grill.

Label: Thaw, barbeque, enjoy!

Salisbury Steak

1 lb. hamburger
1 can beefy mushroom soup or beef broth
1 C. soda crackers, crushed
1 egg
1 package dry onion soup mix
pepper to taste
1 can water
1 can cream of mushroom soup
2 T. flour
few drops of Kitchen Bouquet

Combine 1/4 C. beef soup or broth with hamburger, crackers, egg, onion soup mix, & pepper in a bowl. Mix together well and shape into patties. In large skillet, brown patties and drain grease. Combine remaining beef soup or broth with water, cream of mushroom soup, flour & Kitchen Bouquet in another bowl. Mix well to make gravy and pour over patties and simmer for 10 minutes. Serve with mashed potatoes, rice or noodles.

Label: Thaw patties and gravy, heat in skillet or 350 degree oven for 30 min. or until hot throughout.