Chicken Enchiladas

1 (1 pound) loaf processed cheese food, cubed
1 (16 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of chicken soup
8 fluid ounces evaporated milk
1 teaspoon ground cumin
1 (10 ounce) can chicken chunks, drained
2 cups shredded Cheddar cheese
1 (4 ounce) can chopped green chile peppers
10 (10 inch) flour tortillas

Preheat oven to 350 degrees F (175 degrees C).

In a medium size microwave safe bowl, combine the processed cheese food, sour cream, 1 can of soup, and evaporated milk. Stir together, and heat in microwave oven until smooth, stirring at intervals. Add cumin to taste, and set aside.

In a medium size bowl, combine the chicken, remaining can of soup, shredded cheese, and green chile peppers. Drop spoonfuls of chicken mixture in center of tortillas, and roll up. Place in a lightly greased 9x13 inch baking dish. Pour reserved sour cream mixture over all.

Bake in the preheated oven for 20 minutes

Since I am cooking for one, I would adapt this recipe, taking the concept of ingredients into mind and adjusting the amounts accordingly. My chicken preference . . . frozen tenderloins from the freezer section . . . saute and cut into strips.

Credit: Dorie

http://groups.yahoo.com/group/Momsmenuplan/

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Peanut Butter and Jelly French Toast

12 slices bread 3/4 C. peanut butter 6 T. jelly or jam 3 eggs 3/4 C. milk 1/4 t. salt 2 T. butter or margarine Spread peanut butter on six slices of bread; spread jelly on six other slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together. Melt butter in large skillet over medium heat. Dip sandwiches in egg mixture; coating well. Place in skillet and brown both sides. Serve immediately. 6 servings. Dorie http://groups.yahoo.com/group/Momsmenuplan/

Bean Facts

1 cup of dried beans equals 8 ounces

1 cup of dried beans equals 2 to 3 cups of cooked beans

1 pound of dried beans equals 6 cups of cooked beans

One 15 to 16 ounce can of beans, rinsed and drained, equals 1 1/2 to 2 cups

Honey-Soy Chicken

Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up.

Serves 4

1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total)
coarse salt and ground pepper


Directions

Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.

Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes.

Serve chicken drizzled with pan juices.



I found this recipe on Martha Stewart's website while crusing the internet . . . as yet I have not tried it . . . will comment when I do. If you try this recipe, I'd love to hear your comments.


How I'd vary this recipe . . .

Since I only buy frozen chicken tenderloins or whole chickens, I'd use chicken tenderloins in this recipe, with the addition of garlic and sliced onions and serve over white rice.