Corn Chip Chili Pie

The original recipe can be found in the Southern Living Ultimate Quick and Easy Cookbook.  The recipe found there involves doing everything in the microwave.  Here's how I make it:

Corn Chip Chili Pie
Serves 4 adults

1 pound lean ground beef or turkey
1/2 onion, chopped
1 (16-ounce) can kidney beans, drained
1 (11-ounce) can sweet whole kernel corn, drained
1 (8-ounce) can tomato sauce
1 (2 1/4-ounce) can sliced ripe olives (I use the chopped ones so they are more hidden.)
1 (1.25-ounce) chili seasoning
1 cup shredded Cheddar cheese (can use sharp Cheddar or a Mexican blend)
1 cup coarsely crushed corn chips (or just use them whole)

Brown the meat along with the onion; drain.  Combine with the beans, corn, tomato sauce, olives, and chili seasoning in a large bowl.  Pour into a 9x13 pan.

Bake at 350 degrees for around 20 minutes or until heated through.  Sprinkle corn chips and cheese over the top, and return to oven until cheese is melted.

Note: this was made with reduced fat cheese.  I don't recommend doing that.




This post is linked up to one or more of the following blog parties.  Check them out! Monday: Menu Plan Monday on I'm an Organizing Junkie Wednesday: Works for Me Wednesday at We are THAT Family Friday: 5 Minute Friday at The Gypsy Mama, Company Girl Coffee at Home Sanctuary Other days: A Wise Woman Builds Her Home

Menu Plan Monday: Week of February 6, 2012

We've got a pretty busy week ahead of us, but here's the general plan (as usual, WW+ point per serving in parentheses):

Monday - Lighter Chicken Macaroni Casserole (10)

Tuesday - Shrimp and Tortellini (10)

Wednesday - Church supper

Thursday - Baked tilapia (5), macaroni and cheese (7 - I usually just have 1/2 a serving), and sweet potatoes (4)

Friday - Lime Chicken and Black Bean Burritos (5 each when using fat free cheese)

Optional substitution: Chicken Spaghetti (9)

Bon appetit!  What's for supper at your house?



This post is linked up to one or more of the following blog parties.  Check them out! Monday: Menu Plan Monday on I'm an Organizing Junkie Wednesday: Works for Me Wednesday at We are THAT Family Friday: 5 Minute Friday at The Gypsy Mama, Company Girl Coffee at Home Sanctuary Other days: A Wise Woman Builds Her Home

Shrimp and Tortellini

Believe it or not, this was a hit with both my son and my husband!

Recipe works best with a lovely assistant.

Shrimp and Tortellini
4 servings
WW points plus: 10 per serving

1 (9-ounce) package refrigerated cheese-filled tortellini
3/4 pound peeled, medium-sized fresh shrimp (I used the frozen ones that are already cooked, deveined, with tail off.)
1 shallot, minced (I just used half of a regular onion.)
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/3 cup butter or margarine, melted (I used 1/8 cup to get 10 WW points.)
1/2 cup grated Parmesan cheese

Cook tortellini according to package directions; drain.

Meanwhile, cook shrimp, shallot, and chopped basil in butter in a large skillet over medium-high heat, stirring constantly, 5 minutes or just until shrimp turn pink.

Add tortellini and Parmesan cheese; toss gently.  (Lesson I learned: timing is crucial.  This is best if the pasta, shrimp, and cheese are combined right before it is served.  Otherwise, it gets a little gummy.)

Like many of my favorite recipes, this one comes from Southern Living Ultimate Quick & Easy Cookbook.

Provençale Chicken Supper

This really hits the spot on a cold winter's night.  Plus, since it cooks most of the day in the crock pot, it's super-easy, too!  I think the next time I make this, I'll bake some cornbread to go with it.  Yum-O!

Provençale Chicken Supper
4 servings
WW Plus Points: 7 per serving (!!)

4 (6-ounce) skinned, bone-in chicken breast halves
2 teaspoons dried basil
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 cup diced yellow bell pepper (I used green since it is much less expensive.)
1 (16-ounce) can navy beans, rinsed and drained
1 (14 1/2 ounce) can pasta-style chunky tomatoes, undrained (I couldn't find these so I used Italian style.)

Place chicken in crock pot; sprinkle with dried basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.  Combine remaining salt, remaining pepper, bell pepper, beans, and tomatoes in a bowl; stir well.  Spoon over the chicken.  Cover and cook on HIGH for 1 hour.  Reduce to LOW and cook 5 hours (or more).

This recipe came from the Southern Living Ultimate Quick & Easy Cookbook.