Chicken Tamale Casserole by Jill C.
1 cup pre-shredded 4 cheese Mexican blend cheese, divided
1/3 cup fat free milk
1/4 cup egg substitute
1 tsp ground cumin
1/8 tsp red pepper
1 can cream style corn
1 small box corn muffin mix
1 4 oz can green chiles, drained
1 10oz can red enchilada sauce
2 cups shredded cooked chicken
1/2 cup fat free sour cream
Preheat oven to 400k. Combine 1/4 c cheese and next 7 ingredients through chiles in a large bowl, stirring just until moist. Pour mixture into a 13x9 inch baking dish coated with cooking spray. Bake at 400 for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400 for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Top each serving with 1T sour cream.
Beef Bourguignon with Egg Noodles by Michelle
1/3 c. flour
2 t. salt, divided
2 1/4 lb beef stew meat
3 bacon slices, chopped and divided
1 c. chopped carrot
1 c. chopped onion
4 garlic cloves, minced (I use a T. or 2 of minced)
1 1/2 c. red wine
14 oz beef broth
8 c. halved mushrooms (I use 1 lg can)
2 T. tomato paste
2 t. chopped thyme
2 bay leaves
16 oz frozen pearl onions
Combine flour, 1 tsp salt, 1/4 tsp pepper in lg zip lock bag. Add beef and shake well. Cook half the bacon in large Dutch oven (fry pan is fine, too). Remove with slotted spoon and set aside. Add half of beef mix to drippings in pan and cook 5 minutes. Repeat procedure with remaining bacon and beef. Remove beef from pan and keep warm. Add onion, carrot and garlic to pan; saute 5 minutes. Stir in wine and broth; scraping pan to loosen browned bits. Add bacon, beef, remaining salt and pepper, mushrooms, tomato paste, thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover and cook 1 hour or until beef is tender. Discard bay leaves. Serve over egg noodles or mashed potatoes. Sprinkle with parsley.
Mozzarella Chicken by Jenn R.
4 boneless skinless chicken breasts
Generously salt and pepper on both sides
4 cloves garlic, minced
2 T EVOO
1/2 t. crushed rosemary
1 can stewed tomatoes - Italian style
2 fresh mushrooms, sliced
1/3 c. dry white wine
2 c. mozzarella cheese, shredded
Heat oil in large saute pan and saute garlic 2-3 minutes. Add chicken and brown both sides. Add mushrooms, tomatoes, wine and rosemary. Simmer 30 minutes. Add cheese and allow to melt. Serve over pasta.
