Frito Enchilada Casserole

Frito Enchilada Casserole

1lb cubed chicken/ground beef
1 package taco seasoning-low sodium
1 can cream of chicken soup-low sodium
1 can cream of celery soup-low sodium
3/4 bag of Frito style corn chips
2c shredded cheddar cheese

Cook meat and taco seasoning. Add soup and cheese. Stir until cheese is melted. Add Fritos and stir. Put in 9x13 pan. Bake at 350 degrees until bubbling around edges.

The kids and I love this by itself. Hubby eats it as a burrito. I generally serve it with a side of beans and rice. It is amazing with either the beef or chicken.

What I really love about this is that it serves 8 to 10 people depending on how many sides you add. It is perfect for all sorts of social occasions, church gatherings and party night with the friends.

Enjoy

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette

Recipes courtesy Rachael Ray

This is an amazing recipe! My husband is alreay asking for it again and we just had it last night. I have never had such amazing spinach. My 3 year old asked to try it and 1 year old almost made himself sick eating so much of it.

My tip: The cooking goes pretty fast and there isn't alot of in between time for prepping. Wash and destem your spinach and rosemary first then go on to your chicken.

Happy eating!

Ingredients

Chicken:

• 4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
• 2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
• 2 tablespoons extra-virgin olive oil
• 3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
• Salt and coarse black pepper
• 4 cloves garlic, cracked away from skin with a whack against the flat of your knife

Ravioli:

• 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
• 3 tablespoons butter, cut into small pieces
• 2 tablespoons balsamic vinegar
• 2 handfuls grated Parmigiano-Reggiano
• Salt and pepper
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls

Spinach Salad:

• 6 slices pancetta, chopped
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 small shallot, finely chopped
• 2 teaspoons sugar
• 2 tablespoons balsamic vinegar, eyeball it
• 1 bunch, about 10 ounces flat-leaf spinach
• Salt and pepper

Directions

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.

Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.

Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.

When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.

Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

Easy Chicken Noodle Soup

Even the baby ate this one.

3 cans chicken broth
1 can water
1 large boneless/skinless chicken breast
1/2 bag egg noodles
1 small onion OR 1/2c dried onion flakes
1/2 bag frozen carrots
1/2 bag frozen corn
1 pint Half and Half
1T garlic powder
1t paprika
1t ground mustard
1T Nature's Seasoning (yellow and blue bottle)

Boil chicken breast in broth, water, onion and seasonings for 20 min. Pull chicken breast out and cube. While cubing chicken add egg noodles to broth/water and cook for 10 min. Add chicken, veggies and half and half. Boil additional 5 -10 min or until veggies are cooked and pasta is tender. This is awesome the next day too!