Tuesday, July 28, 2009

August Meals

For those of you who may not know, I like to plan out my dinners a month in advance. That way, I don't have to shop as much, and when 5:00 rolls around I don't have to scramble to get something ready. Plus, I'm just an organizing nerd and like to create Excel spreadsheets whenever I can. :)

I'm putting my August menu here so that you guys can decide which recipes, if any, you would like to see posted here. I've got several new ones I'm trying, some old classics from my mom, and a few of my own. (Please don't ask me to put up the recipe for chili and baked potatoes, though. Because the post will say "Bake some potatoes. Dump a can of chili on top. Eat." I'm so gourmet).

So tell me! What would you like to see on my blog this next month?

Aug 1: Chicken Enchiladas
2: Broccoli Cheese Chowder
3: French Toast and Ham
4: Beef Tacos
5: Olive Garden's Toscana Soup
6: Chicken Broccoli Divan
7: Homemade Pizza
8: Hobo Dinners

Aug 9: Savory Pot Roast
10: Grandma's Biscuits with Sausage Gravy
11: Chicken Taco Pie
12: Chili and Baked Potatoes
13: Chicken Fingers and Fries
14: Calzones
15: With family, not cooking

Aug 16: Creamy Crockpot Chicken
17: Summer Veggie Meal
18: Creamy Chicken Tacos
19: Ham and Homemade Mac & Cheese
20: Crockpot Teriyaki Chicken
21: Chicken and Broccoli Alfredo
22: Polish Dinner Party with my girlies (I'll definitely be posting about this one)

Aug 23: Easy Supper
24: Hash Browns, Eggs, and Sausage
25: Mexican Chicken Casserole
26: Sloppy Joes and Fries
27: Hawaiian Haystacks
28: Lasagna
29: Pepper Steak and Rice
30: Chicken Parmesan and Brown Rice
31: Breakfast Burritos

Friday, July 17, 2009

Chicken Enchilada Soup

If you've been a reader of my family blog since last fall, you've already seen this recipe. But have you tried it yet? If not, please do! Though I won't hold it against you if you wait until the weather cools down a bit. I understand that not everyone wants to eat soup on a hot summer day, though I could eat it anytime—probably even for breakfast. Don't tell.

This recipe has lots of "use this or that" in it. I've made it several times, and basically just use whatever I happen to have on hand, and it all works equally well. Though on the cream issue, I must admit I'm partial to sour cream for this recipe. It just gives it a bit of a tang. Plus, I use the fat-free kind and that helps me to pretend that it's really good for me. :)

2-3 chicken breasts
2 c. chicken broth
1 can enchilada sauce
1 t. chili powder
1 t. taco seasoning (or if you don't have this on hand, throw in a little cumin, garlic, oregano, and salt and call it good)
1 T dried minced onion or 1/2 medium onion, chopped
1 c. cheddar or jack cheese
1 c. sour cream or half-and-half or cream
1 can corn, drained
1 small can diced green chilies
1 can black beans, drained and rinsed
tortilla chips

Cook chicken in medium saucepan and shred. Add broth, enchilada sauce, onions, chilies, and spices. Let it simmer for 10-15 minutes until the onion rehydrates down. Stir in cheese and sour cream until melted and incorporated. Add corn and beans and warm through. Serve with tortilla chips. I usually like to crush them in the bottom of the bowl before putting in my soup, while my husband likes to use them to scoop it up. Whatever your preference. Delish!