Chicken Tortilla Bake

Ingredients


PAM® Original No-Stick Cooking Spray
1 medium green bell pepper, chopped
1/2 cup chopped yellow onion
1/2 cup reduced-sodium chicken broth
1 can (10-3/4 oz each) condensed reduced-fat cream of mushroom soup
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
2 cups shredded cooked chicken
9 corn tortillas (6 inch), torn into bite-size pieces
1 cup shredded reduced fat Colby Jack cheese (1 cup = 4 oz)


Directions
Preheat oven to 325°F. Spray 8x8-inch baking dish and medium skillet with cooking spray. Heat skillet over medium-high heat. When hot, add bell pepper and onion; cook 5 minutes or until tender, stirring several times.
Stir in broth, soup, undrained tomatoes and chicken; blend well. Bring to a boil; remove from heat.
Layer 1/3 each of the tortilla pieces, chicken mixture and cheese evenly in baking dish. Repeat layers twice more. Bake uncovered 40 minutes or until hot and bubbly.

WHATS FOR DINNER

A NEW THING IM TRYING.
http://allrecipes.com/Recipe/Chicken-Creole-with-Chile-Cream-Sauce/Detail.aspx?prop31=2

maple bacon monte cristo

http://www.rachaelrayshow.com/food/recipes/maple-bacon-monte-cristo/

Ingredients
16 slices thick-cut bacon
1/2 cup maple syrup
1/2 cup brown sugar
2 tablespoons butter
8 slices sandwich bread, whatever kind you like
16 slices sharp cheddar cheese
3 eggs, beaten

Preparation
Preheat oven to 400ºF.
Cover a baking sheet with aluminum foil and arrange the bacon slices on the pan. Drizzle the maple syrup over the slices and sprinkle them with brown sugar. Bake until the bacon is cooked through and golden brown, 8-10 minutes. Allow to cool.
When the bacon has cooled enough to handle, place a large skillet over medium heat with the butter. On a work surface, lay down 4 slices of bread and cover each of them with 2 slices of cheese. Lay down four strips of bacon on each slice and top them all off with 2 more slices of cheese. Cap off each sandwich with the remaining bread slices and dip them all in the beaten egg (just like French toast). Slide the sandwiches into the skillet and cook until golden brown and the cheese has melted, 4-5 minutes per side. Serve warm.

SUPER EASY AND SUPER FATTNING IM SURE

Shes on top of things

Ive been slacking.

http://mcgonigal32.sundaycook.com/

For BAKED pancakes!

One of my favs

Great meatballs-
However... I usually make 2/3 the recipe since I dont use the veal. http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=7D1D9437%2DC249%2DE564%2D3B5E2B0B121C5012

Fly Lady Recipes

I came across this site and thought it would be good to add to my blog.

It has lots of simple ingredients for recipes for easy appetizers, dips and spreads.

Looking forward to trying some!

http://www.flylady.net/pages/FFT_Recipes4.asp

Hot Artichoke Crabmeat Dip

Hot Artichoke Crabmeat Dip

Here are one of my most requested dip recipes. I usually serve them with club crackers or Ritz crackers or tortilla chips.

(don't get turned off by the name, most that loved this were unaware that they actually liked artichokes or even crab!!!)


1 pkg. cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can artichoke hearts in water, drained and chopped
1 pkg. (oz.) imitation crabmeat, chopped
3/4 cup Parmesan cheese
1/3 cup thinly sliced green onions
1 tsp. lemon zest
1/8 tsp. ground black pepper

You may garnish with chopped red peppers but I do not
Just mix everything and bake at 350 for 25-30 minutes. Makes 4 cups (16 servings) - from Pampered Chef