Impress your family tonight with Clean Eating’s non-conventional chili topped with corn bread! This simple one-skillet dish uses both lean beef and black beans for a nourishing protein punch. Clean Eating is not a diet; it’s a lifestyle approach to food. Our magazine features delicious, healthy recipes and weight loss meal plans that highlight real foods and natural […]
Category Archives: Dinner
Green Chili (see recipe)
6 large flour tortillas
1 can refried beans (or homemade Refritos)
3 cups Colby Jack or cheddar cheese (or a combination)
chopped lettuce (optional)
chopped tomatoes (optional)
chopped onions (optional)
- Heat green chili and refried beans in separate pans until very hot.
- Spread a liberal amount of beans down the middle of the flour tortilla, cover with 1/4 cup cheese.
- Roll flour tortilla like an egg roll and place on a large plate.
- Ladle green chili over burrito and allow it to run onto the plate.
- Top with remaining cheese and, if desired, chopped lettuce tomatoes, and onion.
- Serve hot.
Also try it Stuffed!
½ cup lukewarm water
1 tablespoon sugar
1 package dry yeast
¼ teaspoon baking soda dissolved in ½ tablespoon water
2½ cups flour
¾ cup lukewarm milk (or water)
½ teaspoon salt
Pam Cooking Spray
- In an 8-ounce measuring cup, stir together the first three ingredients and let the mixture stand until it bubbles to the top of the cup.
- In a medium bowl, combine warm milk, salt and the soda-water mixture with 1 cup of the flour, beating with a wire whisk until smooth. Beat in yeast mixture, then remaining flour, switching to a sturdy spoon. Batter should be thick and sticky, but smooth, with all the flour dissolved.
- Drop dough by spoonfuls evenly into 3 ovenproof 5-inch soup bowls that have been sprayed with Pam and dusted with cornmeal (shake out excess). Cover with waxed paper or plastic wrap that has been sprayed with Pam. Let dough rise for almost an hour.
- Remove plastic wrap and discard. Spray tops of buns with Pam and bake on a center rack at 375° for about 20 minutes or until golden brown. As rolls cool in bowls on rack for 20 minutes, spray tops with a little more Pam to keep crust soft. Let cool one hour before slicing.
For Schlotsky Sandwiches: After rolls cool for one hour, slice them horizontally, spread them with garlic butter and Parmesan cheese, put Cheddar on one half and mozzarella on the other and place them under the broiler until cheese is melted. Fill them with deli meats, lettuce, tomato, onion, chopped black olives, and mustard.
2 lbs. boneless skinless chicken breasts
2 cans Rotel diced tomatoes
1 cup Italian dressing
2 cloves garlic, chopped, or 2 t. garlic powder
1/2 T. salt
2 small cans chopped green chilies
1 t. garlic powder
2 chicken bouillon cubes
2 cups water
1 medium onion, chopped
3 cups sharp cheddar cheese, shredded
3 cups Colby Jack cheese, shredded
24 corn tortillas
- Mix together one can of Rotel, dressing, garlic and salt. Marinate chicken breasts in mixture at least 2 hours or overnight. Grill chicken until completely cooked. Allow to cool, then cut into a small cubes, and place in mixing bowl.
- In small sauce pan, combine juice from second can of Rotel, one can of the green chilies, garlic powder, bouillon cubes, and water. Heat over medium heat, stirring occasionally. Allow to simmer for one minute, then slowly add a small amount of cornstarch mixed with a little water.
- Using a hand blender, puree mixture until smooth – about 10-15 seconds. Stir constantly until thickened. Remove from heat.
- Add onion, tomatoes from the can of Rotel, second can of green chilies, and 2 cups of each cheese to chicken and mix well with your hands, slightly breaking up the chicken as you mix.
- Open the package of tortillas, and pour some water in the bag to soften the tortillas.
- Ladle enough of the sauce to cover the bottom of a 10″ X 15″ pan. Coat a tortilla on both sides with the sauce in the pan. Place about 1/4 cup chicken mixture along the diameter of the tortilla, then roll tortilla and place along the short side of the pan. Continue with remaining tortillas, adding more sauce in bottom of pan when necessary. Arrange tortillas tightly together until pan is full.
- Pour remaining sauce over rolled tortillas, then sprinkle remaining cheese over the top of the enchiladas.
- Bake in a 375 degree oven until cheese is completely melted and just beginning to brown. Allow to cool five minutes, then serve.
From the Pampered Chef Classics cookbook:
“Buttery crescent rolls bake up golden and flaky around a classic mixture of ham,
Dijon mustard, fresh vegetables, and cheese”.
4 ounces ham, chopped (1 cup)
¼ pound broccoli, chopped (1 cup)
¼ cup onion, chopped
¼ cup fresh parsley, snipped
1½ cups (6 ounces) shredded Swiss or Cheddar cheese
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 packages (8 ounces each) refrigerated crescent rolls
- Preheat oven to 350 degrees.
- Place chopped ham, broccoli, and onion in mixing bowl. Add parsley, cheese, mustard, and lemon juice to ham mixture. Mix well.
- Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5-inch diameter opening in the center of circle.
- Scoop ham mixture evenly onto widest end of triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)
- Bake 25-30 minutes or until deep golden brown.
2-1/2 to 3 lbs. pork loin, cut into 3/4-inch cubes
1 small to medium onion, roughly chopped
2 or 3 cloves garlic, chopped
2 cans Rotel diced tomatoes (substitute one can extra hot if you like it extra spicy)
1 large can diced green chilies
salt and pepper to taste
chili powder to taste (optional)
- Season pork with salt and pepper. Cook meat and onion in small amount of cooking oil over high heat until meat is off-white in color and seems fully cooked. Add chopped garlic and cook one more minute.
- Stir in Rotel and green chilies and reduce heat to medium low. If liquid does not cover meat, add enough water to cover.
- Reseason with salt and pepper if necessary, and add red (or green!) chili powder to taste.
Cover pot and let simmer about 1-1/2 hours or until pork is very tender and starts to shred,
stirring occasionally. If necessary, thicken with cornstarch added to a small amount of water.
- Serve hot with flour tortillas or over burritos (to make Smothered Burritos).