Need help - My son just called from college and wants some

Chicken Enchiladas Supreme

Chicken Enchiladas Supreme
2 cups cooked, chopped chicken breast
(I bake boneless, skinless chicken breast
halves for this dish)
1 4-oz can chopped, mild green chiles
1 7-oz can green chile salsa
1/2 tsp salt
2 cups cream (or half-and-half)
12 corn tortillas
1 & 1/2 c. grated Monterrey Jack cheese

Combine chicken, green chiles, and green
chile salsa and mix well. Mix salt and cream
in a medium bowl. Heat about 1/2" oil in a
small skillet. Dip each tortilla into the hot
oil for about 5 seconds, just to soften.
Drain tortillas on paper towels. Dip each
softened tortilla into the bowl of cream,
coating each side. Fill each tortilla with the
chicken mixture. Roll and place in an
ungreased flat baking dish. Pour remaining
cream mixture over the enchiladas and
sprinkle with Jack cheese. Bake
uncovered at 350º F. for 20 to 25 minutes.

 
Keep in mind that anything they make is healthier than junk and fast food

even if is uses canned soups or such it's still probably much healthier than the junk they would get elsewhere so don't focus too much on what we tend to think of as really healthy and just give them some ideas to cook for themselves. Then you can work them into even healthier cooking as they go but get them started first.

 
I thought about trying the new ones you bake in a dish, but then couldn't bring

myself to pay $7 or $8 dollars for two pieces of frozen lasagne. The Campbell's one is a box on the shelf with rice mix and a can of lemon/chicken sauce with a packet of crumb topping for the chicken. It is the only one of theirs that I like. With a little lemon zest added to it and a sprinkle of cheese on top it is really not bad for something quick.

 
Not a casserole, but really easy. Rec: Chicken Salsa Verde

I passed the recipe on to some friends - one has been making it with chicken thighs, instead of breasts, and the other has been making it with cubes of pork (I think she even cut up some pork chops.)

Chicken Salsa Verde

4-5 boneless, skinless chicken breasts, cut into 1 ½” cubes
1 16oz. jar Herdez brand salsa verde
1 can stewed tomatoes
1 can black beans, drained and rinsed
2 cups corn (I used frozen, from Costco)

Cut the chicken into cubes, and season with salt and pepper.

Heat saucepan on medium high heat, add oil, and brown chicken pieces.

When all pieces are browned, add the salsa verde, stewed tomatoes and black beans. Reduce heat to low, cover and simmer for about 15-20 minutes, until the chicken is cooked.

Add the frozen corn, and heat thru. (I think the Costco frozen corn is key here - I love the crunch it gives.) Cilantro to garnish would be good too.


Cilantro Lime Rice
3 cups rice, cooked
1 small bunch cilantro, chopped
Juice of 1 lime
Drizzle of olive oil
1 teaspoon salt

Cook rice in rice cooker. After rice is done steaming, add the rest of the ingredients and toss.

 
I just sent my son "The Best 30 minute recipes" from cooks illustrated

I flipped through it and it looks good. It also had some great sections like 1 skillet meals and what to do if you're starting with leftovers.
He hasn't received it yet so I don't have any feedback.

 
Most casseroles are not the healthiest of dishes. How about teaching your son how to

sauté some meat such as ground chicken, beef, or pork? Once that's done and drained on paper towels, it could be added to rice, or a tortilla with inexpensive and freshly sliced vegetables with leftovers stored in foodsaver bags.

I think that your son should start out with some basics to understand the dynamics of cooking and to appreciate what little it takes for a good inexpensive meal.

Here's a TATER CHICKEN CASSEROLE at link (scroll way down).

Good luck lorijean!

http://www.geocities.com/alta_mom3boyz/ground_chicken.html

 
Rec: Stupidly Simple Ravioli Lasagna

Stupidly Simple Ravioli Lasagna
SERVES 12

Ingredients
1 lb ground beef
1/2 teaspoon garlic powder
salt and pepper
1 cup sliced fresh mushrooms
1 tablespoon butter or olive oil
1 (28 ounce) jar spaghetti sauce
1 (30 ounce) package frozen cheese ravioli (the big round kind make this easier)
3 cups shredded mozzarella cheese (12 oz)
1/2 cup parmesan cheese
minced fresh garlic (optional)

Directions

1 In a skillet, brown ground beef until cooked through; drain.

2 Sprinkle with garlic powder and salt and pepper if desired; set aside.

3 Cook mushrooms in butter until tender.

4 Stir in Spaghetti sauce, heat throughout.

5 Cook Ravioli as directed on package while sauce is simmering.

6 Layer about 1/2 of the sauce mixture in a greased 13x9x2-in baking dish.

7 Next Layer with half of the ravioli, ground beef then the cheeses.

8 Repeat layers, ending with cheese on top; sprinkle with parsley if desired.

9 Cover and Bake at 375 degrees for 20-25 minutes or until bubbly.

10 Uncover; bake 10 minutes longer.

 
Rotisserie chickens---he can use these in so many ways. make some stovetop stuffing and a salad.

or with a baked potato and veggies. use leftovers wrapped in tortillas or to make some of the great chicken casseroles posted here. I like the Herb and Butter Rice-a-roni---it's great with chicken. Stir in some peas at the end for a nice touch.

 
Here's one that is relatively inexpensive and healthy. REC: Lentil Rice Casserole

* Exported from MasterCook *

LENTIL RICE CASSEROLE

Recipe By : Sue Gregg
Serving Size : 4 Preparation Time :0:00
Categories : Beans Casseroles
Freezer Rice

Amount Measure Ingredient -- Preparation Method

3/4 cup uncooked lentils -- green or red
1/2 cup uncooked long-grain brown rice
1 small chopped onion
3 cups chicken broth
1/2 tsp basil
1/4 tsp oregano
1/4 thyme
1/4 teaspoon garlic powder
1/2 cup grated cheddar cheese
Blend together in a casserole dish. Cover and bake for 2-2 12 hours at 300* Duing last 20 minutes of baking top with-1/2 cup grated cheddar cheese. Just before serving, stir to blend cheese. If desired garnish with a handful of minced fresh parsley 4 to 6 servings.

Sue's Note : Takes 5 minutes to assemble. Meatless and low cost. Lentils and brown rice mutually increase the protein value of the other. Our favorite way to serve it
i s "hidden " in burritos. Freezes well. - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 13 Calories; trace Fat (5.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

 
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