One Pot Wonder Enchilada Bowls

The Wholesome Dish by Amanda Finks.

www.thewholesomedish.com

I made a couple of changes to this recipe but we really liked it.

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium yellow onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth (I only used 1 1/2 cups)
1 (14.5 oz) Rotel tomatoes and chilies (I used mild chunky salsa because I have little kids but diced tomatoes will work as well)
1 (10 oz) jar enchilada sauce (I used Red Old El Paso, mild)
1 cup frozen kernel corns
2 teaspoons chili powder
1 teaspoon cumin
1 (15 oz) can black beans (rinsed and drained)
1 cup Mexican cheese blend, shredded ( I only had Cheddar cheese)

Optional Toppings:

Shredded lettuce
Chopped green onions
Sour Cream
Chopped tomatoes

I added some fresh chopped cilantro, too.

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt and pepper. Cook for about 5 minutes until the onion softens and chicken is no longer pink, stirring occasionally.

Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice will be golden brown.

Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder and cumin. Stir and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered stirring occasionally. Let it cook until the rice has absorbed all the liquid (about 20 minutes for white rice, brown will take longer).

Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.

Serve warm with optional toppings.

Makes 6 servings

Lasagna Casserole

I came up with this recipe due to my love for lasagna. I wanted an easier way to prepare it. Serve it with some garlic bread and green salad and you will feed a crowd.

Meat Sauce:

3/4 lb ground beef
1/2 large yellow onion, chopped
2 large garlic cloves, minced
1/2 stick celery or some celery flakes
1/4 teaspoon each dried parsley flakes, oregano, Italian seasoning, red pepper flakes and crushed fennel seeds
1 dried bay leaf
1 1/2 cans (24 oz large cans) Hunt's Spaghetti sauce
Salt to taste
Pinch sugar

Cottage Cheese Mixture:

1 container (16 oz) small curd cottage cheese
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley

1 box (1lb) penne pasta (Use most of the box, leave 1/8 box)

3 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Some dried parsley flakes and oregano

Cook the meat breaking big lumps. Once it is completely cooked, drain off the fat. Add the onion and garlic and cook on low heat for about 4 minutes stirring frequently.

Add the remaining ingredients; bring to a boiling and then cover and simmer on low for 30 minutes stirring occasionally.

In a medium-size bowl, mix the cottage cheese mixture.

Cook the pasta al dente (a little undercooked) and drain well.

Spray a 13x9 pan or a bigger baking pan with nonstick spray. Pour some meat sauce at the bottom just to cover it completely. Spread 1/2 the cooked pasta, 1/2 the meat sauce and all the cottage cheese mixture in layers. Sprinkle 1/2 the Mozzarella cheese. Spread the remaining pasta, meat sauce and Mozzarella cheese. Sprinkle with the extra Parmesan, parsley flakes and oregano. Spray a big piece of aluminum foil with oil and cover the baking pan. Make some slits on the foil to allow steam to escape.

Bake in a preheated 350 F for 35 minutes. Uncover and bake for 15 more minutes.

Remove from the oven and let sit for 5-10 minutes. Serve immediately.

Slow-Cooked Asian Stew

2 lb stew meat cut into cubes
Salt and ground black pepper
1-2 tablespoons vegetable oil

2 1/4 cups beef stew
2 big garlic cloves, minced
1 tablespoon fresh ginger, grated
Pinch sugar

2/3 cup chopped yellow onion
2/3 cup chopped red bell pepper or cut into chunks
2 carrots, peeled and cut bias

2 tablespoons extra beef broth
2 tablespoons cornstarch
10 oz fresh sugar snap peas, strings removed and cooked in a medium saucepan until crisp-tender, drained
4 green onions, chopped

Brown the meat in 2 batches using the oil. Remove to a platter. In the same skillet add the beef broth, garlic, pinch of sugar and ginger and deglaze the skillet.

Spray the bottom of a 4 qt slow-cooker with nonstick cooking spray. Pour the onion, bell pepper and carrots there. Top with the brown meat. Finally, pour the beef broth mixture that is in the skillet.

Cover and cook on High 4-6 hours.

Dissolve the cornstarch in the 2 tablespoons beef broth and add to the slow-cooker; stir to combine and cook for 20 more minutes.

Add the hot cooked sugar snap peas and green onions and toss to combine. Add more salt and pepper if needed.

Serve immediately.

Makes: 4-6 servings