Friday, March 28, 2014

Chili Frito Pie

I was in the grocery store the other day and was walking down the chips and soda aisle. My eye caught a bag of Frito chips and I suddenly remembered seeing several recipes on line for a Chili Frito Pie. So I quickly scanned through some recipes on my phone and compiled them all to come up with this tasty dish. You can really get creative with this if you want to add more ingredients like peppers, onions, tomatoes, etc. Hope you enjoy! To print recipe, click here: Chili Frito Pie
1 lb. ground beef
1 tablespoon onion powder
1 -2 tablespoons taco seasoning
1 can chili - your choice
1/2 can sliced black olives
1 can crescent rolls
1 cup sour cream
2 tablespoons green onions, chopped
1 1/2 cups finely shredded cheddar cheese
2 cups crushed corn chips
1) Pre-heat oven to 400°F.
2) In a large skillet, add the ground beef, onion powder and taco seasoning. Cook until no longer pink. Drain and return to the pan.

3) Add the chili and black olives. Simmer 5 minutes.

4) Separate the crescent rolls into triangles and lay them in a greased 9" pie dish, placing the points toward the center of the dish. Press the seams together to seal, forming the crust. I purchased the big and flaky crescent rolls, so I kind of had to cut a few into pieces and then press them all together to form the crust throughout the whole dish.

5) Bake the crescent roll pie in the oven for about 5 minutes. Then remove and set aside.

6) Spread about 1 cup of the crushed corn chips onto the crust.

7) Spoon meat mix over the top of the corn chips and spread evenly.

8) Stir sour cream in a separate bowl and then mix in the green onions.

9) Spread the sour cream mixture evenly over meat.

10) Top with shredded cheese.

11)  Then top with the remaining 1 cup of crushed corn chips.

12) Bake until the crust is golden brown, about 20-25 minutes. **Excuse the burnt crust on the right side of the pie. I am still getting used to the appliances at our new home and realized that the back of our oven is hotter than the front!**

13) Let rest for about 10 minutes before slicing and ENJOY!

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 724
% Daily Value *
Total Fat 44 g68 %
Saturated Fat 22 g108 %
Monounsaturated Fat 10 g
Polyunsaturated Fat 4 g
Trans Fat 1 g
Cholesterol 139 g46 %
Sodium 1270 mg53 %
Potassium 442 mg13 %
Total Carbohydrate 41 g14 %
Dietary Fiber 5 g20 %
Sugars 9 g
Protein 39 g77 %
Vitamin A1 %
Vitamin C16 %
Calcium3 %
Iron146 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Copyright © 2013 Kellicipes

Saturday, March 15, 2014

Chicken and Vegetable Stir Fry

Lessoned learned tonight, "A dull knife is a DANGEROUS knife!" Cut my thumb pretty decent while making this recipe, after being spooked by my Dog while chopping vegetables. But I pulled through and the dinner turned out perfect! I will say that not being able to use your thumb can be pretty tough! I served this stir fry over rice, but you can definitely serve it alone if watching carbs or serve with rice noodles or chow mein noodles. Let me know your thoughts! To print recipe, click here:Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry
Ingredients for Stir Fry:
1 pound boneless skinless chicken breast, cut into 1-inch pieces or thin strips
2 tablespoons vegetable oil
2 garlic cloves, finely chopped (you can use the pre-minced garlic, just use 2-3 teaspoons depending on your love for garlic)
2 teaspoons ginger paste
1/4 cup chicken broth
2 teaspoons sugar
1 can of sliced water chesnuts
2 cups chopped broccoli
1 cup carrots, sliced thinly
1 1/2 cup mushrooms, sliced
1 cup onions, chopped
1/2 cup celery, sliced
salt and pepper to taste
Ingredients for Sauce:
3/4 cup chicken broth
2 tablespoons soy sauce
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
3 teaspoons cornstarch
1) Heat a heavy skillet over high heat and add 1 tablespoon of vegetable oil.
2) Season chicken with salt and pepper then add to skillet. Cook until chicken is completely cooked through.
3) Set cooked chicken aside on a plate lined with paper towel to drain any excess oil. Add 1 tablespoon of vegetable oil to the skillet and add the ginger and garlic.
4) Stir for about 2 minutes, but don't let the garlic brown.
5) Add the vegetables and 1/4 cup of chicken broth. Bring to a simmer and cover on low-medium heat for about 8-10 minutes until vegetables are soft but not mushy.
6) while the vegetables are cooking, in a medium bowl, mix together the sauce ingredients (chicken broth, rice vinegar, soy sauce, red pepper flakes and cornstarch).
7) Once vegetables have cooked, in a large pot, heat over medium heat and add the chicken and vegetables. Stir. Then pour the sauce mixture over the chicken and vegetables. Allow to simmer for a few minutes.
8) Serve over rice or noodles. Enjoy!

Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 349
% Daily Value *
Total Fat 11 g17 %
Saturated Fat 2 g8 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 96 g32 %
Sodium 996 mg42 %
Potassium 650 mg19 %
Total Carbohydrate 20 g7 %
Dietary Fiber 4 g17 %
Sugars 6 g
Protein 40 g81 %
Vitamin A2 %
Vitamin C124 %
Calcium1 %
Iron66 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Copyright © 2013 Kellicipes

Tuesday, March 11, 2014

Cajun Encrusted Parmesan Ranch Chicken

We've been in our new house for over a week now but I am still exhausted from the move and feel like we're not completely settled in just yet. So last night, I was looking for something that would be filling but easy to make and with few ingredients. I came across a few recipes that called for chicken, bread crumbs and ranch dressing. This seemed easy enough! So I came up with a spicier and crustier version and this is what I got! We devoured it and then went into a total comfort food "food coma" and fell asleep at 9pm...which is unheard of for me! Try it out and let me know your thoughts! I measured the ingredients to make 2 servings, but use your judgment  for measurements based on your family's servings. Served with mixed vegetables and Kelly's Famous Mashed Potatoes. To print recipe, click Cajun Encrusted Parmesan Ranch Chicken Recipe.
Cajun Encrusted Parmesan Ranch Chicken
2 Boneless Chicken Breasts, pounded
1 - 1 1/2 cup of Cajun Panko Bread Crumbs
1/2 - 2/3 cup of Parmesan Cheese
1 tsp Garlic Powder
1 tsp Salt
1/4 tsp Pepper
1 cup Ranch Dressing
Non-Stick Cooking Spray
1) Pre-heat oven to 425°F.
2) In a zip-loc bag, pound out both boneless chicken breasts to an even thickness.
3) Once pounded out, pour ranch dressing into a medium sized bowl or dish and add the pounded chicken breasts to the dressing. Mix well, cover and place in refrigerator while you prepare the dry ingredients and any other side dishes that you will be making. OR you can marinate this for several hours or overnight in the ranch dressing. I let my chicken breasts sit in the ranch while I made my homemade mashed potatoes, which takes about 25 minutes.
4) In a medium bowl, mix together all the dry ingredients.
5) When ready to cook the chicken, remove chicken from refrigerator and spray a foil-lined baking sheet with non-stick cooking spray.
6) Place each ranch marinated chicken breast into the dry mixture and coat well.
7) Place the coated chicken breasts on the foil-lined baking sheet and top with additional dry mixture for good measure and lightly coat the top with cooking spray.
8) Place in oven on the middle rack and bake at 450°F for 20 minutes or until chicken is cooked through.  
9) Check your chicken breasts at about 15 minutes, depending on their size, you don't want to overcook them and have them come out dry.
10) Serve with mashed potatoes and vegetables. Enjoy!
Nutrition Facts
Servings 2.0
Amount Per Serving
Calories 640
% Daily Value *
Total Fat 22 g34 %
Saturated Fat 7 g37 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 160 g53 %
Sodium 1912 mg80 %
Potassium 640 mg18 %
Total Carbohydrate 13 g4 %
Dietary Fiber 1 g3 %
Sugars 3 g
Protein 64 g128 %
Vitamin A0 %
Vitamin C9 %
Calcium2 %
Iron83 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Copyright © 2013 Kellicipes