October 15, 2013

Black Bean Enchiladas

We had these for dinner last night, and they were delicious.  I make Chicken Enchiladas frequently, but sometimes it's good to go meatless.

Black Bean Enchiladas

Serves 3-4

  • 1/2 yellow onion, coarsely chopped
  • 1 16-ounce can black beans, drained and rinsed
  • 1 cup frozen white corn
  • 1 1/2 cups cheese, shredded and divided - I like a Cheddar Jack mix
  • 1 10 oz. can Enchilada Sauce, mild, I like La Victoria.
  • 10 white tortillas, 6 to 8 inch.
  1. Preheat oven to 400 degrees.  Spray bottom and sides of  a 9x13 baking pan.
  2. In a medium bowl, mix together the onion, black beans, corn, and 1/2 cup of the cheese.
  3. Warm 2 tortillas at a time, in the microwave, for 20 seconds.
  4. Scoop a scant 1/2 cup of the veggie mix into one of the tortillas, roll it up, and place in the pan, seam side down. Repeat with the remaining tortillas, warming and filling, until the all the mix is used. It should make 9 or 10 enchiladas. Pour the entire contents of the can of Enchilada Sauce over the enchiladas and sprinkle it with the remainder of the cheese.
  5. Bake at 350° for 30 minutes. 
  6. Leftovers will keep for up to a week in the refrigerator.

What's cookin' at your house?,

May 12, 2013

Impossibly Easy Chicken 'n Veggie Pie

The original recipe was Impossibly Easy Chicken and Broccoli Pie.  I used mixed vegetables, carrots, peas, green beans; because broccoli has too much potassium for Bob to handle.  I think this would be great with Swiss cheese, too.

Impossibly Easy Chicken 'n Veggie Pie


1 ½ cups  frozen broccoli florets, thawed, drained (from 12-oz bag) Or use the same amount of mixed veggies
1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
1 cup cut-up cooked chicken breast
1 medium onion, chopped (1/2 cup)
½ cup Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
¼ teaspoon salt
¼ teaspoon pepper
2 eggs or 1/3 cup fat-free egg product
2-4 dashes of Tabasco sauce

Step one

Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer the veggies, 1/2 cup of the cheese, the chicken and onion in pie plate.

Step Two

In medium bowl, stir Bisquick mix, milk, salt, pepper, eggs and Tabasco with wire whisk or fork until blended. Pour into pie plate.

Step Three

Bake 20 to 25 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 3 to 4 minutes longer or just until cheese is melted. Cool 5 minutes to let it “set”.
What's cookin' at your house?,

February 24, 2013

Italian Chicken

"OMG Chicken"  Just mix Sour Cream or Yogurt (1/2 c) and parm cheese (1/4 c).  Spread over chicken breast in a baking dish, sprinkle italian bread crumbs on top and bake for 20-30 minutes.

I pinned this recently and decided to make it last night.  It sounded so easy, that I didn't even reference the pin, when I went to cook.


  • Enough chicken pieces for your family.
  • Sour Cream
  • Shaved Parmesan Cheese
  • Italian Style Bread Crumbs.

I had a huge 1 pound chicken breast.  I set the oven to 350°, cut the chicken breast into cutlets, and sprayed my baking pan with cooking spray.

Next, place the chicken pieces into the sprayed pan, top each piece with about a Tablespoon of sour cream, then about 1/2 T. of shaved Parmesan Cheese.  Now, sprinkle everything with Italian-style bread crumbs.  That's it for the prep!

Bake for 40 minutes and serve with pasta of your choice and a green vegetable.
What's cookin' at your house?,