Recipes of the Week

Sunday: Chicken Enchilada

2 cans chicken, shredded
1 can enchilada sauce
1 cup cheese of your choice
1 can of diced chilles
1 (8oz) package cream cheese
8 flour or corn tortillas

1. Preheat oven to 350°F. Grease 11x7-inch baking dish.

2. Blend together cream cheese, cheese, chilies, and enchilada sauce with a mixer until creamy. Stir in chicken. Spread over tortillas and place fold down in baking dish.

3. Bake for 15 to 20 minutes or until heated through and cheese is melted.

Monday: Chicken and Rice

       1     (16oz) can of Progresso Cream of Chicken Soup
     1     pound of boneless, skinless chicken breast
     1     box of Uncle Ben's wild rice














1. Preheat oven to 350°F. Coat a 9x13-inch dish with cooking spray.


2. Place chicken breasts in bottom of pan and add enough water to just coat the bottom.


3. Pour entire can of soup over the chicken breasts.


4. Cook for 30-45 minutes until chicken reaches internal temperature of 165°F.


5. Meanwhile, pour rice into a 2-quart stovetop sauce pan.


6. Add enough water to cover rice with about 1 inch over top of rice.


7. Bring to boil, reduce heat to simmer and let rice cook until water is gone.


8. Place a chicken breast on a bed of rice and serve.


Tuesday: My Brother's Birthday


We will be going out where ever he chooses, probably hibachi


Wednesday: Buffalo Mac and Cheese from The Girl Who Ate Everything

7 tablespoons unsalted butter
1 pound (16 oz) elbow macaroni 
1 small onion, finely chopped 
2 stalks celery, finely chopped 
3 cups shredded rotisserie chicken 
2 cloves garlic, minced 
3/4 cup Buffalo wing sauce (preferably Frank's. If you are worried about the heat factor add half the amount)
2 tablespoons  flour 
2 teaspoons dry mustard 
2 1/2 cups half-and-half 
1 pound (16 oz) yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
                          8 ounces pepper jack cheese, shredded (about 2 cups) 
                          2/3 cup sour cream 
                          1 cup panko breadcrumbs (found in the grocery store next to

                           regular breadcrumbs) 
                          1/2 cup crumbled blue cheese 
                          2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees and spray a 9-by-13-inch baking dish with cooking spray. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain. 

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes. Then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute. 

Melt 2 tablespoons butter in a separate saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the half-and-half and add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth. 

Combine the chicken mixture, cooked pasta, and cheese sauce and toss to combine.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Thursday: Fettuccine Alfredo

 1 package Fettuccine noodles

 1 (4 oz) container Heavy Whipping Cream

 2 Tbls of butter

 1 and 1/2 cup parmesean cheese

 Italian Seasoning

 Black Pepper

 Garlic

                       Nutmeg

1. Cook pasta until al dente and drain water.

2. Return pasta to warm pan.

3. Add butter, cream, cheese and seasonings to taste.

4. Stir until combined.

Friday: Tacos

1 box of hard shell tacos

2 pouches of taco seasoning mix

1 pound of ground beef

Lettuce

Cheese

Sour Cream

Taco Sauce

Tomato

1. Preheat oven to 375 degrees.

2. Cook ground beef in frying pan.

3. After beef is cooked add 2 pouches of seasoning mix to pan along with water.

4. Simmer in seasoning mix for 10 minutes.

5. Meanwhile place taco shells on cookie sheet and cook until golden brown on edges

6. Add beef, cheese and other toppings to taco shells.

Saturday: Leftovers

Dessert: Red Velvet Cake - My brother's favorite for his birthday

•  1/2 cup shortening
•  1 1/2 cups white sugar
•  2 eggs
•  2 tablespoons cocoa
•  4 tablespoons red food coloring
•  1 teaspoon salt
•  1 teaspoon vanilla extract
•  1 cup buttermilk
•  2 1/2 cups sifted all-purpose flour
•                               1 1/2 teaspoons baking soda
•                               1 tablespoon distilled white vinegar
•                               5 tablespoons all-purpose flour
•                               1 cup milk
•                               1 cup white sugar
•                               1 cup butter
•                               1 teaspoon vanilla extract

1. Grease two 9 inch round pans. Preheat oven to 350 degrees F
2. Cream shortening and 1 1/2 cups sugar WELL. Add eggs and beat well.
3. Make a paste of cocoa and red food coloring. Add to creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar and FOLD INTO CAKE BATTER. DON'T BEAT OR STIR NOW.
4. Bake for 30 minutes.
5. To Make Icing: Cook 5 Tablespoons flour and milk over low heat till thick, stirring constantly. LET COOL THOROUGHLY! While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy. Add to flour mixture and beat until of a good spreading consistency.