Thursday, January 29, 2009

Easy Lunch!

I got home from work today and had to figure out what to make for lunch. It's been that way all week, unfortunately. One day my daughter bought chinese, so that was easy. Today I remembered we had leftover mozzarella, pepperoni and pita pockets. That was a combination made in heaven and that's what we had. Just in case you need directions, I'll post them for ya.

Pita pizza's

6 whole wheat pitas
1 C spaghetti sauce (or less, depending on how much you like)
pkg of sliced pepperoni
grated mozzarella cheese
pineapple tidbits (optional)

My pita's were frozen, so I defrosted them in the microwave before putting them on the cookie sheet. Then I turned on my oven broiler to high. I slathered the sauce on the pitas and then divided out about 6 to 7 pepperoni per pita. Then I grated the cheese over the top. Not really heavy, but nice. Then I added pineappe, we are fruit bats in my house.
You slip it into the oven and let the cheese melt and get a little bubbly, perhaps even a little gold around the edges, and then pull it out. It's quick, easy and too fatning either!

Thursday, January 15, 2009

Chicken Enchiladas

One of the simplest, perhaps, dishes that I like to make, is Chicken Enchiladas. The first time I had them, I'd just given birth and a neighbor brought them over for dinner. They were heavenly -- something I hadn't even tried making before. I immediately set about finding a recipe for them, and they are one of my families favorites. I still don't make them very often, because I have to make two full pans of them to make everyone and that's a lot of work.

But yesterday, I decided I wanted them for lunch, so I whipped up a couple for my daughter and I to enjoy. Hopefully you'll like them too!

Chicken Enchiladas

12 Whole Wheat Tortillas softened
2 large or 4 small chicken breasts, fried, grilled, broiled, whatever and then sliced and chopped.
1 large onion, chopped
1 green pepper chopped (two if they're small)
1 -2 cans cream of chicken soup
1 container sour cream (I use low fat)
2 C grated cheese -- generally a mix of cheddar and montery jack
6-8 mushrooms, sliced
1 can chopped or sliced olives
1 can chopped or diced tomatoes (optional)
black pepper to taste

Preheat oven to 350. Mix chicken, onion, green pepper, mushrooms, 1/2soup and 1/2sour cream together in a bowl, sprinkle with pepper to taste. Fill tortillas, sprinkle with cheese, roll them up and place seam side down in a 9x13 baking dish that's been sprayed with pan spray. You might need two pans. In the same bowl you mixed all the ingredients in, mix the remaining sour cream and soup, pour this over the top of the enchiladas. Sprinkle the remaining cheese on top.

Bake for 20 min, or until cheese is melted and edges are crispy.

If you like the taste of tomatoes, I would add the 1/2 the diced tomatoes to the filling and the other half to the top with the olives after it comes out of the oven.

Serve with Salad and you have an excellent meal.