Wednesday, April 22, 2009

Texas Caviar











This is a yummy bean dip! Via my Grandma via my Uncle Bill. I made it for Easter weekend and it was very good. I cut back on the sugar and it was still good. Excuse the cloudy pic taken from my phone.


Texas Caviar

1 can pinto beans

1 can black beans (or black eyed peas)

Drain and rinse beans

2 11 oz cans shoepeg corn (or 1 can of white corn)

1 cup green pepper

1 cup diced celery

1 cup onion

Boil over medium heat and cool

¾ cup oil

½ cup cider vinegar

½ cup sugar

½ tsp. salt

¼ tsp. pepper

Marinate overnight: drain and serve with corn chips.

Chicken Enchilada Casserole



Ok, so this is one of the tastiest things I have ever had...it's so good. I have had this recipe since freshman year of college.

Cheese & Chicken Enchilada Casserole (one of our favorites!)
Serves 4 (it serves more like 6-8)
1c shredded extra sharp cheddar cheese (I used lowfat)
1c chopped tomato
1 can black beans
1 c corn
3 chicken breasts, cooked & shredded
1c cottage cheese (I used fat free)
1/3 c sliced green onions
2t chili powder
2 garlic cloves, minced
9 corn tortillas
1 c enchilada/taco sauce
1/4 c shredded Monterey jack cheese
2 T chopped green onions

Boil chicken and shred it with 2 forks.


Preheat oven to 375*. Combine 1st 9 ingredients.

Arrange 3 small tortillas or 2 large ones in bottom of greased 11x7 pan. Spread 1/2 of cheese mixture over
tortillas.


Repeat procedure w/ 3 tortillas and remaining tortillas.
Pour taco sauce over tortillas, sprinkle with Monterey jack cheese.



Bake @ 375 for 20 min or until cheese is melted. Sprinkle with 2T of
green onions.

Some of you may want to copy & paste it, so here's the recipe without pictures:
Cheese & Chicken Enchilada Casserole (one of our favorites!)
Serves 4
1c shredded extra sharp cheddar cheese
1c chopped tomato
1 can black beans
1 c corn
3 chicken breasts, cooked & shredded
1c fat free cottage cheese
1/3 c sliced green onions
2t chili powder
2 garlic cloves, minced
9 corn tortillas
1 c enchilada/taco sauce
1/4 c shredded Monterey jack cheese
2 T chopped green onions

Preheat oven to 375*. Combine 1st 9 ingredients. Arrange 3 tortillas
in bottom of greased 11x7 pan. Spread 1/2 of cheese mixture over
tortillas. Repeat procedure w/ 3 tortillas and remaining tortillas.
Pour taco sauce over tortillas, sprinkle with Monterey jack cheese.
Bake @ 375 for 20 min or until cheese is melted. Sprinkle with 2T of
green onions.

Garlic Lime Chicken


This is one of our favorites. It's so tasty, the TINIEST bit spicy, and just a good healthy meal.


¾ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
1/8 teaspoon paprika
¼ teaspoon garlic powder
1/8 teaspoon onion powder
¼ teaspoon dried thyme
¼ teaspoon parsley
4 boneless, skinless, chicken breast halves
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice
In a small bowl, mix together salt, black pepper, cayenne, paprika, ¼
teaspoon garlic powder, onion powder, thyme, and parsley, Sprinkle
spice mixture generously on both sides of chicken breasts. Heat butter
and olive oil in a large heavy skillet over medium heat. Saute chicken
until golden brown, about 6 minutes per side. Sprinkle with 2 teaspoons garlic powder and lime sauce. Cook for 5 minutes, tossing frequently to coat chicken evenly with sauce. Serve over corn chips if desired.

Quick chicken in wine


I got this recipe from Madison's Nana. It is really easy and super tasty.


Brown chicken breast in hot oil (I cut it into chunks and stirred it around in a skillet until it was all white). Place in baking dish. Cover with 1/2 cup white wine and 1 package dry onion soup mix. Add extra water if needed to over bottom of baking dish. Cover with casserole top or foil and bake approx. 1 hour for 350*F. Is desired, you an add 1 can cream of mushroom soup to the wine and dry onion soup mix (I didn't do this)

Enjoy!