Just this week, we've already enjoyed three recipes that I pinned on Pinterest. I wanted to share them because you really should try them! It's very obvious from the three recipes I chose this week that we love Mexican and Italian dishes!
Ok. I asked Jason which one was his very favorite and he really couldn’t decide. He really liked every one of them. As for me, it was hard, but my very favorite (because I love Mexican food so much) was the Chicken and Black Bean Enchilada Casserole. Oh my.....it was so delicious! I felt like I was eating a dish from a restaurant! We had already dived into it before I thought to get a pic, but I made everyone wait a sec so I could take a picture before anymore left the dish!
Loved it! Here’s that recipe:
Chicken and Black Bean Enchilada Casserole
Source: The Girl Who Ate Everything; recipe from Allrecipes
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas (I used flour ones instead)
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
|Pic from Pinterest|
And talk about easy. Here’s one that was so easy, it almost made me feel like I was cheating when Jason kept going on and on about how much he liked it. It’s the Crockpot Ravioli, and it is oh so good too. I put it on Sunday morning before leaving for church and we had it for lunch after church with a salad. And I didn’t get a picture of it, but here’s the pin from Pinterest.
And here’s that (oh-so-hard) recipe!
Source: Crystal and Co.
25 oz. bag frozen ravioli (I used cheese)
1 jar of your favorite spaghetti sauce
1 cup mozzarella cheese
Dump ravioli in crockpot.
Pour jar of sauce over.
Stir ravioli to evenly coat with the sauce.
Cover and cook about 3 hours on high (possibly 2 ½ hours) or on low for longer.
About 20 minutes before serving, sprinkle with mozzarella cheese. Put lid back on to met (for about 20 minutes).
|pic from Pinterest|
And also just as good was this Taco Bake. I’m not a big fan of hamburger meat but I chopped my meat really fine and this was really tasty! My mom and dad came over for dinner for this one and they loved it too. Jason took it for lunch a couple of days as well. I did remember to get a picture of this one before we tore into it.
Here’s that recipe:
Source: Two Maids a Milking
1 lb. hamburger meat
1 pkg taco seasoning
8 oz. sour cream
1 pkg. (8) crescent rolls
1 can tomato sauce
1 can diced tomatoes (optional)
1 cup shredded cheese
Brown hamburger meat. Drain. Add taco seasoning, tomato sauce, tiny bit of water, and diced tomatoes. Simmer.
In a 9 x 13 dish, press out crescent rolls and roll to form a crust.
Layer the hamburger mixture, sour cream, and cheese.
Crush about ¾ bag of Doritos and put on top. Bake at 350 degrees for 30 minutes.
|Pic from Pinterest|
And all of this and we’re trying to shed a few pounds around here. :) Jason says if a man can lose weight eating like this, he’s really doing something. But…..we were good. We measured out our food, which gave us leftovers for the next night or lunch.
And let me just say here that I’m so thankful for this little creation Jason made me awhile back. It’s the spice/bread rack creation that he came up with....his own design.
|Hubby designed and built the spice/bread rack.|
Before this little creation, my spices were all inside the pantry on a shelf and it was so hard to find things. Now, I feel like a chef when I use my spices. They’re so easy to access. And see that little shelf on the very top? That holds my bread! He really thought through a functional and practical design! :) Oh,and I had to use a new spice on the first recipe listed above that I had never used……..coriander!
If you’re on Pinterest, I’d love for you to follow me (the link is on my sidebar). If you’re not on Pinterest and want to be, drop me an email and I’ll send you an invite, so you can start pinning too!
**NOTE** Rumor has it that one day in the future we could very possibly lose our google friend connect follower gadget. Non-bloggers are already losing their’s by this month’s end. So in an effort to not lose access to my followers (which I prefer to call faithful readers), I’ve added the Linky Follower button on my sidebar, just beneath the google one. I’d be honored if you come follow me there too! (I'm going to follow people on both from now on as a safeguard)!
Thanks for stopping by today! :)