First up, Cravin' Crab Enchiladas
Ingredients:
1 can (19oz) mild enchilada sauce
1 cup heavy whipping cream
2 tablespoons olive oil
1 small onion, coarsely chopped (1/4 cup)
1 box (10 oz) Green giant Niblets frozen corn and butter sauce, thawed
1 can (4.5 oz) chopped green chiles
1/2 cup lightly packed fresh cilantro, stems removed, coarsely chopped
1/4 cup dry sherry or apple juice
1 can (1lb) pasteurized crabmeat, or 3 cans (6 oz each) lump crabmeat, drained
10 flour tortillas - burrito size
4 cups shredded Cheddar-Monterey Jack or Colby-Monterey Jack cheese blend (1 lb)
1/2 cup chopped green onions (about 8 medium)
1 pkg (2 oz) Slivered Blanched Almonds
Sour cream and lime wedges for garnish
Directions:
- Heat oven to 350 degrees. Spray 13x9 inch glass baking dish with non stick cooking spray.
- In 2 quart saucepan, heat enchilada sauce and whipping cream to boiling over medium heat, stirring occasionally. Reduce heat to low; simmer uncovered 7 to 10 minutes, stirring occasionally until sauce is reduced and slightly thickened.
- Meanwhile, in a 12 inch skillet, heat oil over medium heat until hot. Add onion; cook 2 to 3 minutes stirring occasionally, until softened and translucent (do not brown). Stir in corn, chiles, 1/4 cup of cilantro, the sherry and crabmeat until well mixed. Remove from heat.
- Spoon slightly less than 1/2 cup crabmeat mixture down center of each tortilla; top each with 1/4 cup of cheese. Roll up tortillas; place seam side down in baking dish. Sprinkle remaining 1 1/2 cups cheese over enchiladas. Pour sauce mixture over enchiladas.
- Bake 30 to 35 minutes or until bubble around edges. Sprinkle with remaining 1/4 cup cilantro, the green onions, and almonds. Serve with sour cream and lime wedges.
What says the House of WE?
- I messed up and just bought straight up frozen corn. And also, we only used sour cream to garnish. Please, why waste a lime wedge that I could use in a beer?
- Mike and I were iffy on this meal, and neither kid ate it. We like seafood enchiladas, but there was something weird about the corn being in there.
- I'd make it again, but I'd use imitation crab meat - it's chunkier - and serve the corn on the side.
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Next, Stove Top One Dish Chicken Skillet
Ingredients:
1 1/2 cups hot water
1/4 cup (1/2 stick) butter or margarine, melted
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
3-6 boneless chicken breast halves (1 1/2 lb total)
1 can (10 3/4 oz) condensed cream of mushroom soup
1/3 cup sour cream
Directions:
- Mix water butter and stuffing mix, set aside.
- Spray nonstick skillet with cooking spray. Add chicken; cook on medium heat five minutes on each side.
- Mix soup and sour cream, pour over chicken. Top with the prepared stuffing. Reduce heat to low; cover. Cook 10 minutes or until chicken is cooked through.
What says House of WE?
- This recipe was WAY easy. We served it with corn.
- The entire family ate it and liked it. Both kids. Ate their dinners. Without fighting.
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And then, Chicken Alfredo Gorgonzola Walnut Pizza
Ingredients:
2 tsp olive oil
1 tsp cornmeal
1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
1/2 cup alfredo sauce
1 cup shredded Italian cheese blend (4 oz)
1/4 cup crumbled gorgonzola cheese (1 oz)
1 pkg (6 oz) refrigerated roasted chicken breast strips, chopped
3/4 cup sliced fresh mushrooms
1/2 cup sliced red onion
1/2 cup chopped walnuts
1 clove garlic, finely chopped
1/4 cup lightly packed fresh basil leaves, thinly sliced
Directions:
- Heat oven to 375 degrees. Brush large cookie sheet with 1 tsp of the oil; sprinkle evenly with cornmeal. Unroll pizza crust dough on sheet; press dough into 14x12 inch rectangle. Brush dough with remaining tsp oil. Bake 10 to 14 minutes or until light golden brown.
- Spread alfredo sauce evenly over partially baked crust. Sprinkle with cheeses, chicken, mushrooms, onion, walnuts and garlic.
- Bake 10 to 18 minutes longer, or until crust is golden brown. Sprinkle with basil.
What says the House of WE?
- First, you should know I made this for my friend Melissa. I knew my kids wouldn't touch it, and Mike is semi-iffy on chicken pizza. But, I wanted this one.
- Also, I don't like/trust the refrigerated roasted chicken breast strips, so I did my own.
- THIS WAS FABULOUS. Of course, it does require liking gorgonzola cheese. I would for sure make it again!
- Update: Mike ate the leftovers, loved it and was mad he wasn't in on round one and what was I thinking that he didn't like funky pizza?
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