did they eat it?

Chicken Chili Quesadillas

From Desperation Dinners. This is one of my 10 recipes I can make off the top of my head. Mostly anyway.

The book calls for a double what I make but with my light eating family we get by with half a recipe.

1 large can (10 oz) white meat chicken*
1 Tb. chili powder
1 tsp. garlic
Cooking oil spray
6 (10") flour tortillas
1 cup shredded Mexican blend cheese
sour cream for serving
salsa for serving
**Can of black beans/Logan's soylent green

1. heat oven to 450 degrees

2. Place the chicken undrained, with the chili powder and garlic in a microwavable casserole that has a lid, and microwave, covered, on high for 5 minutes.

3. Meanwhile, spray a baking sheets with cooking oil spray and arrange 3 flour tortillas on the sheet. When the chicken mixture is ready, spread it over the tortillas, dividing evenly. Sprinkle with cheese. Top with remaining tortillas.

4. Bake until tortillas are crisp and cheese is melted. Cut into quarters and serve.

*Desperation Dinners says the texture of canned chicken is ideal. I made this last week using diced chicken and it was a lot better because there was less liquid. If you use leftover chicken you add 1/2 cup water to the dish it cooks in.

**I add black beans (about a half a can) and sometimes refried beans.

White Bean Chicken Chili

This is a very lovely dish from a friend from my past.

1 32 oz. carton chicken broth
1 lg. onion, chopped
2 rounded tsp minced garlic (or 3 cloves minced)
1 48 oz jar great northern beans
2 tsp ground cumin
1 tsp oregano
5-6 dashes tabasco (I use much more)
2-3 lg boneless skinless chicken breast halves.
1/4 cup orzo (optional)
Shredded cheese topping

Boil chicken 45 minutes - 1 hour. Shred w/ fork. Set aside. (I usually make a double or triple batch).

In a large pot, pour a bit of broth. Add onion and garlic and cook stirring until onion is wilted. Add beans with liquid. Add cumin, oregano, tabasco and remaining broth. Bring to a boil. Add chicken. Combine well and simmer covered for at least 30 minutes. If desired add orzo in last 15 minutes.

Serve with tortilla chips. I like to crush tortilla chips  and sprinkle into my serving.

Broccoli and Garlic Pasta

This is from Seat Of The Pants as well.

12 oz. rotini or some other easy to eat pasta
3-4 cups coarsely chopped fresh broccoli
3 cloves garlic pressed or 2 tsp. minced
3 Tbs. olive oil
2 tsp. dried basil or 2 Tbs. chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup pine nuts or walnuts (optional...but I must have them in this dish...one or the other)
Parmesan or romano cheese for topping

Cut up and steam broccoli, boil pasta. When broccoli is done refresh under cold water.

Meanwhile, heat olive oil in a skillet. Saute garlic briefly. Add broccoli, basil, salt, pepper, and pine nuts (walnuts). Saute 3-4 minutes.

Drain cooked pasta and toss with broccoli mixture. Serve topped with parmesan or romano cheese.

Mexican potatoes and corn

From Seat Of The Pants Suppers, which I love....for the most part.

1 10oz. package forzen corn kernels, thawed
1 16oz. can black beans, drained
3 scallions, chopped white part or 1/4 cup chopped onion
1 1/2 lb. potatoes, scrubbed but not peeled and cut into half-inch cubes
1 green pepper, chopped
1/2 tsp. (I use 1 tsp.) chili powder
1/3 c. taco sauce or salsa.
2-3 cups grated cheddar or Monterey Jack cheese or a blend.

Mix scallions with corn and beans and mound in center of a large microwavable platter or casserole. Mix potatoes, green pepper, and chili powder in a bowl, then arrange around edges of corn mixture. Spoon taco sauce or salsa over all.

Cover tightly with plastic wrap, turning back on corner slightly to vent steam. Microwave on high for 12-16 minutes, rotating platter halfway through cooking time. Let stand one minute.

Carefully uncover plastic wrap. Stir gently to mix vegetables and sauce. Sprinkle dish with grated cheese. Microwave uncovered for another 30 seconds or until cheese is melted. Serve with freshly chopped tomatoes, extra salsa, sour cream and a salad.

Tonight I made it with 1 tsp. cumin, no scallions or onions and about 1.5 cups cheese. Still filling for my family but then we're not gourmet eaters during the week.