If you need dinner in a flash, this recipe goes from stove top to table in just 20 minutes. Use your favorite enchilada sauce, mild or hot.
Salt 1 tablespoon vegetable oil Sour cream 1/4 cup prepared enchilada sauce 1 can (4 oz.) whole green chilies, drained and cut into thick strips Warm tortillas Freshly ground black pepper 1 pound chicken cutlets (about 1/2 inch thick) 2 tablespoons chopped fresh cilantro 4 ounces sliced Monterey Jack cheese
Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken cutlets with salt and pepper. Add cutlets to skillet and saute until golden brown and cooked through, 2 to 2-1/2 minutes per side. Reduce heat to medium. Spoon enchilada sauce over chicken; top with chilies and cheese. Cover and cook until cheese melts, about 3 minutes. ransfer to serving platter and sprinkle with cilantro. Serve with sour cream and tortillas. Makes 4 servings.
1 pound ground Beef Top Round, cooked 1 12 oz. can green peas 1 12 ounce corn, creamed 1 12 ounce can green beans, drained 6 potatoes, peeled and cubed, or leftover mashed potatoes 2 tablespoons flour 2 cups water dash salt and pepper 1 dash garlic powder 2 cups cheddar cheese, shredded – or slices of American cheese
Cook amd mash potatoes. Brown beef, drain all but 1 tablespoon drippings. Add seasonings and water, simmer until gravy thickens. Layer meat, hamburger gravy,vegetables, potatoes and cheese. Bake at 350 for 20 minutes. Remove from oven when cheese is melted. 8 Servings
1 package lasagna noodles 2 4 oz. cans shrimp, baby, or 1 cup fresh shrimp, cooked 2 6 1/2 oz. can crab meat, 1 1/2 cups fresh 2 tablespoons butter or margarine 2 tablespoons flour 2 cups half and half salt and pepper, to taste 1/2 cup feta cheese, with sun dried tomatoes and basil 1/4 cup Parmesan cheese 1 teaspoon garlic, minced 1/2 cup mozzarella cheese, shredded 1 slice bread, crumbled into crumbs
Cook lasagna noodles for 5 minutes, drain. In medium sized saucepan, melt the butter or margarine. Add flour and salt and pepper, cook until bubbly. Add the half and half and stir until blended well. Add the cheeses and continue stirring until cheese is melted and mixture thickens. Add the garlic and seafood, stir well. Remove from heat. In small baking pan, layer the noodles and seafood sauce. Top with cheese and breadcrumbs. Bake at 350 for 45 minutes.
pizza crust 1/2 cup mayonnaise 1/4 cup honey mustard 1 tablespoon horseradish salt and pepper 1 cup sirloin tip steaks, thinly sliced, bite-sized pieces 1 onion, thinly sliced 1/2 red bell pepper, thinly sliced 1/2 cup fresh mushrooms, thinly sliced 1 clove garlic, minced 1 cup mozzarella cheese 1/2 cup cheddar cheese, shredded
Combine mayonnaise, mustard, horseradish, salt and pepper in small bowl, set aside. Saute onion in small amount of oil until almost browned. Add peppers and mushrooms, cook until soft. Stir in garlic and steak, heat through. Top pizza crust with sauce, meat and vegetable mixture then cheeses. Bake in 400 degree oven for 10-12 minutes.
6 ounces turkey breast tenderloin 1 14½-ounce can dried tomatoes with basil, garlic and oregano 3/4 cup skim-milk ricotta cheese 1/3 cup plus 2 tbsp. shredded nonfat (real mozzarella) cheese 2 tbsp. nonfat liquid egg substitute 2 tbsp. chopped fresh cilantro salt and freshly ground black pepper to taste 1/2 cup chopped white onion 1 tsp. minced roasted garlic 1/2 tbsp. chili powder Tortillas
Preheat oven to 400 F. In a food processor, chop up the turkey breast. In a skillet, add onion and 2/3 cup chopped turkey. Add tomatoes, garlic and chili powder, and cook about 2 minutes. In a bowl mix together the ricotta cheese, 1/3 cup mozzarella cheese, egg substitute, cilantro, salt and pepper. Line a nonstick 9-inch-round cake pan with one of the tortillas and spread the turkey mixture over the tortilla, leaving a 1-inch border. Place a second tortilla on top and spread with all of the ricotta mixture, again leaving a 1-inch border. Add a third tortilla and cover to within an inch of the outside with the remaining turkey mixture. Top with the fourth tortilla and cover with aluminum foil. Place in oven for 10 minutes, remove foil and sprinkle the remaining 2 tablespoons of mozzarella cheese over top and put back in oven for 2 minutes.
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