April 17, 2012 at 11:43 am (canned diced tomatoes, chili powder, cubed cooked chicken, frozen corn, garlic, ground cumin, jalapeños, Mexican, olive oil, onion, sour cream, stovetop, tomato soup, tortilla chips, white wine, worcestershire sauce)
Serves 8.
1 t olive oil
1 C chopped onion
2 garlic cloves, minced
2 C shredded cooked chicken breast (about 10 oz)
1 C frozen whole-kernel corn
1/2 C dry white wine
1 T chopped seeded jalapeno pepper
1 t ground cumin
1 t Worcestershire sauce
1/2 t chili powder
3 1/2 C chicken broth
14.5 oz can diced tomatoes
10.75 oz can condensed tomato soup, undiluted
1 1/4 C crushed tortilla chips
1/2 C sour cream
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Heat oil in a large pot over medium-high heat. Addc onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.
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November 12, 2010 at 3:47 pm (7 ingredients or less, all-purpose baking mix, canned whole green chiles, eggs, garlic powder, Main Dish, Mexican, mexican cheese blend, milk, oven, salsa, sour cream)
Chiles rellenos are cheese-stuffed poblano chiles coated in egg batter and fried until the outside is crisp and the cheese inside is melted. This recipe adapts the flavors of the much-loved Mexican classic.
Look for cans of whole green chiles in the grocery store’s Mexican foods section. Green chiles are mild, and removing their seeds ensures the pie doesn’t get too spicy.
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6.
2 (4-oz.) cans whole green chiles, drained
6 oz. (1 1/2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup baking mix
1/4 teaspoon garlic powder
1 1/2 cups milk
3/4 cup thick ‘n chunky salsa
Sour cream for garnish, if desired
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1. Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
2. Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
3. Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.
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November 12, 2010 at 3:40 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, Mexican, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, vegetable oil, yellow bell pepper)
Travel south of the border in less than a half hour with this at-home Mexican supper.
Prep: 25 minutes
Total: 25 minutes
Serves 4.
1 1/2 pounds chicken cutlets (about 8.)
2 tablespoons vegetable oil, such as safflower, divided
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
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1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
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November 2, 2010 at 3:05 pm (7 ingredients or less, Aldi ingredients, canned diced tomatoes, cream cheese, Italian, Main Dish, mostaccioli, mozzarella, oven, parmesan, pasta sauce, penne, rigatoni, sour cream, stovetop, ziti)
Preparation: 20 minutes
Bake: 20 minutes
Total: 40 minutes
Yield: 8 servings
4 cups ziti, uncooked
1 jar (26 oz) marinara sauce
1 can (14 1/2 oz) diced tomatoes, undrained
6 oz cream cheese, diced
3/4 cup sour cream
1 package (8 oz) shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Preheat oven to 375 degrees.
Cook the pasta in a large pot as directed on package, omitting salt; remove from pot and drain. Meanwhile, place the marinara sauce, tomatoes and cream cheese in the same pot; cook on medium heat for 5 min. or until cream cheese is melted and well blended.
Form a layer with half the pasta mixture in a 9 x 13-inch baking dish. Top with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Cover with remaining mozzarella and Parmesan.
Bake the ziti for 20 min. or until heated through.
Make ahead: You can keep this dish covered in refrigerator up to 8 hours before baking. Increase the baking time 30 to 35 min. or until heated through.
Substitution: If you don’t have ziti, you can substitute other cylindrical pasta, like penne, rigatoni or mostaccioli.
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November 1, 2010 at 4:10 pm (ancho chiles, chicken leg quarters, honey, italian dressing, lemon juice, lemons, Main Dish, Mexican, sour cream, stovetop, sweet onions, sweet potatoes)
Preparation: 15 minutes
Cooking: 55 minutes
Total: 1 hour 10 minutes
Yield: 6 servings
1/2 tsp. grated peel and 1/4 cup juice from 2 lemons
3 tsp. honey, divided
4 ancho chiles, stemmed, seeded, soaked
1/4 cup zesty Italian dressing
6 chicken legs with thighs (3 pounds), separated
1 1/2 lb sweet potatoes (about 3), peeled and each cut into 12 wedges
1 large sweet onion, cut into wedges
1/2 cup sour cream
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Blend lemon juice, 2 tbsp. honey and chiles to make a smooth paste.
Pour dressing over chicken in a large bowl, stir to coat chicken. Spread half of chicken in a Dutch oven or in a large deep skillet; cook on high for 2 min. Remove chicken from the pan and repeat with remaining chicken. Put the onions in the pan, cook for 5 min., stirring occasionally. Return the chicken to the pan. Add the potatoes and chili paste, mix well. Cover the pan.
Simmer over medium-low heat 45 min. or until chicken is cooked through and the potatoes are tender, stirring occasionally. Mix sour cream, lemon zest and remaining honey. Serve this sauce with chicken.
Extra touch: Sprinkle with a little chopped cilantro.
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November 1, 2010 at 3:17 pm (cake, chocolate cake mix, chocolate syrup, cream cheese, eggs, evaporated milk, granulated sugar, Mexican, nondairy whipped topping, oven, semisweet chocolate, sour cream, vegetable cooking spray, vegetable oil)
Preparation: 25 minutes
Bake: 1 hour 30 minutes
Total: 4 hours 55 minutes incl. cooling
Yield: 24 servings
1/2 cup chocolate syrup
1 package (2-layer) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 can (12 oz) evaporated milk
4 squares semisweet chocolate, melted
1 package (8 oz) cream cheese, cubed, softened
1 cup sugar
1 cup whipped topping, thawed
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1. Preheat oven to 375 degrees. Spray a 12-cup Bundt pan with cooking spray; pour in chocolate syrup.
2. Beat cake mix, water, oil and 3 eggs with an electric mixer for 2 minutes or until well blended. Stir in sour cream and pour over the syrup in the cake pan.
3. Blend evaporated milk with chocolate, cream cheese, remaining eggs and sugar. Carefully spoon the mixture over the cake batter. Cover with foil sprayed with cooking spray.
4. Put the cake pan in a larger pan and level. Add enough water to larger pan so that the cake pan is immersed 2 inches.
5. Bake for 1 hour 30 minutes or until a toothpick inserted near center comes out clean. Let cool completely in pan on wire rack. Refrigerate for 2 hours. Invert cake onto a plate and take off the mold.
6. Serve with whipped topping.
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November 1, 2010 at 2:26 pm (beef broth, boneless beef sirloin steak, canola oil, egg noodles, fresh tomatoes, frozen peas, garlic, light Italian dressing, mushrooms, onion, paprika, sour cream, stovetop)
Preparation: 20 minutes
Cooking time: 20 minutes
Total: 40 minutes
Yield: 4 servings
3 tablespoons canola oil, divided
1 lb 3/4 inch-thick sirloin steak , cut into strips
3 cups egg noodles without yolks, uncooked
1/4 cup reduced fat zesty Italian dressing
2 chopped onions
1/2 lb fresh mushrooms, sliced
3 tablespoons minced garlic
3 tbsp paprika
3/4 cup fat-free reduced-sodium beef broth
1 cup frozen peas
1/2 cup reduced-fat sour cream
1 small tomato, chopped
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Heat 1 1/2 tbsp oil in a large nonstick skillet over medium-high heat. Add half of beef, cook stirring 1 to 2 minutes or until evenly browned. Transfer it to a bowl. Repeat with remaining oil and meat.
Cook noodles as directed on package, omitting salt. Meanwhile, heat Italian dressing in the same skillet over medium heat. Add next 4 ingredients, cook for 12 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in broth and peas; cook over low heat for 2 minutes or until the peas are tender. Add beef, cook everything from 1 to 2 minutes or until heated through, stirring occasionally. Stir in sour cream and stir until well blended.
Drain the noodles. Serve with meat mixture and tomatoes on top.
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October 27, 2010 at 6:11 pm (bay leaf, chicken broth, cilantro, dried black beans, ground cumin, kosher salt, lime juice, onion, serrano peppers, slow cooker, soup, sour cream)
Cumin and fiery serrano chile infuse this simple soup as it cooks, and a dollop of sour cream provides a refreshing foil for the spicy flavors. For less heat, seed the chile first or use a milder pepper, such as jalapeno. You can also omit the chile altogether, if you prefer.
Serves 6.
1 lb dried black beans
4 C fat-free, less-sodium chicken broth
2 C chopped onion
1 C water
1 T ground cumin
3 bay leaves
1 serrano chile, finely chopped
2 T fresh lime juice
1 t kosher salt
1/4 C chopped fresh cilantro
3 T reduced fat sour cream
Cilantro sprigs (optional)
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1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2. Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on low 10 hours. Discard bay leaves. Stir in juice and salt. Ladle 1 1/2 C soup into each of 6 bowls; sprinkle each with 2 t chopped cilantro. Top each serving with 1 1/2 t sour cream. Garnish with cilantro sprigs, if desired.
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October 26, 2010 at 1:56 pm (light soy sauce, Main Dish, olive oil, pepper, portabello mushrooms, salt, shallots, sour cream, stovetop, tomato paste, vegetable stock, whole-wheat noodles, worcestershire sauce)
Serves 4.
2 T olive oil
3 T minced shallots
6 sliced portobello mushroom caps
1/4 t salt
1/4 t pepper
3/4 C vegetable broth
1/4 C light sour cream
2 T tomato paste
2 t Worcestershire sauce
1 T low-sodium soy sauce
8 oz cooked whole-wheat noodles
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Heat oil in a large saute pan over medium-low heat. Add shallots and saute for 2 minutes. Add mushroom caps. Saute until soft, about 5 to 8 minutes. Season with salt and pepper. Add broth, sour cream, tomato paste, Worcestershire sauce and soy sauce. Lower heat and simmer for 5 minutes. Adjust seasonings. Serve over whole-wheat noodles.
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July 24, 2010 at 11:50 am (7 ingredients or less, Aldi ingredients, cream cheese, graham cracker crust, granulated sugar, no-cook, nondairy whipped topping, pie, refrigerator, sour cream, strawberries, vanilla)
Serves 8.
8 oz cream cheese, softened
1/3 C sugar
1 C sour cream
2 t vanilla
8 oz nondairy whipped topping, thawed
1 prepared graham cracker crust (6 oz)
1 lb fresh strawberries, hulled and halved lengthwise
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1. Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar. Beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape mixture into the pie crust. (There may be some filling left over. If so, reserve it to be decoratively piped onto top of the pie.) Chill in the refrigerator for 4 hours.
2. Starting in the center, arrange the strawberries in a circular pattern. Pipe with extra filling, if desired.
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