31 March, 2011

Southwestern Chicken with Bean Sauce | The Holly Clegg Trim & Terrific Cookbook

The refried beans dissolve to create a wonderful flavored sauce for the chicken.

Southwestern Chicken with Bean Sauce ingredients
Makes 6 to 8 servings
Skinless, boneless chicken breasts
1 (16-oz) can fat-free refried beans, with or without diced chilies
1/2 cup 1 cup chopped red onion
1 (16-oz) jar salsa

For serving
1 cup shredded reduced-fat sharp Cheddar cheese
1/4 cup chopped green onion 
1 cup medium chopped red onion (we add)
Light sour cream (we add) 
Guacamole (we add)

Southwestern Chicken with Bean Sauce Directions
Get ready
Assemble ingredients and equipment. Preheat oven to 375ºF. Coat lightly a 2-quart oblong baking dish with nonstick cooking spray.

If seasoning the beans, prepare them now (see Notes below). 

Assemble casserole
Place chicken breasts in the prepared baking dish.

Spread the refried beans to cover the top of the chicken. 

Sprinkle with one (1) cup of the red onions. 

Pour salsa evenly over the top. 

Bake and serve
Cover with foil, and bake until chicken is done, about eighty (80) minutes.

Sprinkle with the Cheddar cheese and green and red onions, if desired. 

Serve warm, passing the sour cream and guacamole at the table.

Southwestern Chicken with Bean Sauce Notes
  • We splurge with more chopped red onions and add the sour cream and guacamole condiments.

  • To season the refried beans, we use 1/4 cup diced onions, 1/4 cup low-sodium chicken broth and 1/4 to 1/2 tsp ground cumin. In a medium saucepan, combine the beans with these additional ingredients and cook over Medium-Low heat until the onions have softened and the beans are creamy, about five (5) minutes. Taste and adjust seasoning.

  • Serve with yellow or brown rice or a rice casserole and fresh fruit salad.

C > Chicken
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Page Last Modified 12 July 2016

Spinach Balls with Jezebel Sauce | The Holly Clegg Trim & Terrific Cookbook

Spinach Balls with
Jezebel Sauce ingredients
Makes 48 balls and 2 cups sauce
Spinach Balls
2 (10-oz) pkgs frozen chopped spinach, cooked and well drained
2 cups herb bread stuffing mix
1 cup finely chopped onion
1/2 cup grated Romano cheese
1-1/2 tsp garlic powder
1 tsp dried thyme leaves
1/8 tsp pepper
2 eggs
4 egg whites

Jezebel Sauce
1/2 cup apricot preserves
1 (10-oz) jar apple jelly
2 Tbsp dry mustard
2 Tbsp prepared horseradish
1 tsp pepper

Notes: You can freeze the spinach balls on a baking sheet before cooking. When frozen, transfer them to zipper-lock bags and store in the freezer. Take them directly from the freezer to bake in the oven.

23 March, 2011

Slow Cooker Italian Stuffed Peppers | Delish

Photo from Delish

Slow Cooker Italian Stuffed Peppers ingredients
Makes 6 servings
1 LB ground beef
1 cup uncooked white rice
8-oz mozzarella cheese, cut into 1/4-inch cubes (
Jalapeño Monterey Jack)
1 small onion, diced
1 tsp salt
1/2 tsp pepper
1 tsp minced fresh parsley
2 cloves garlic, minced
6 large red bell peppers, tops cut off and hollowed out
1 can (32-oz) crushed tomatoes
1 -1/2 cup(s) beef broth

For serving:
1/2 cup grated Parmesan cheese

19 March, 2011

Black Bean Nacho Pizza | Delish

This vegetarian concoction with black-bean spread, Jack cheese, tomatoes, scallions, olives, and pickled jalapeños is part nacho, part pizza. For an even more decadent treat, serve with low-fat sour cream.

Black Bean Nacho Pizza ingredients
Makes 6 servings
1 cup canned black beans, rinsed
1/2 cup chopped jarred roasted red peppers
1 garlic, quartered
1 Tbsp chili powder
1/4 tsp salt
Yellow cornmeal, for dusting
1-LB Easy Whole-Wheat Pizza Dough, or other prepared dough
1 cup shredded Monterey Jack cheese
2 medium plum tomatoes, diced
4 medium scallions, thinly sliced
1/4 cup chopped pitted ripe black olives
2 Tbsp chopped pickled jalapeños

16 March, 2011

Irish Twice-Baked Potato Soup with Bacon | Jackie McConnell's Restaurant & Pub

This recipe is from Jackie McConnell's Restaurant & Pub, Ohio.

Twice-Baked Potato Soup ingredients
Makes about 6-quarts
3 1/2-LBS Idaho potatoes
6 strips bacon, diced
1/2 medium onion, chopped
1-gallon (4 quarts) chicken stock
1/2 tsp white pepper
1/2 Tbsp black pepper
1 tsp seasoned salt
1/2-LB (2 sticks) butter
2 cups flour
1-QT heavy cream
9 1/2-oz cheddar cheese, finely shredded
3/4 cup sour cream
1/4 cup fresh chives, minced
1/4 cup fresh parsley, minced

09 March, 2011

Menus: Lent

Dinner Menu 1
Circa 1966

Creamed Tuna with Mashed Potatoes (or toast points)

Chopped lettuce with dash of sugar

Yellow corn

Sliced peaches

Dinner Menu 2
Circa 1969

Shrimp Creole with white rice

Chopped lettuce

Italian Bread

Sliced peaches

Dinner Menu 3
Circa 1971

Tossed salad (chopped lettuce and tomato)

Baby peas

Sliced peaches