Chicken Tortilla Casserole

I get these emails all the time from Eat Better America. This last one had a dish that looked so good I e-mailed it right to my mom. Tonight I decided to make it, oddly so did my mom. Here is the recipe as it was intended to be made. I'll tell you my variations at the bottom. Brandon really liked this which says a lot for a four year old, he called it "cheese chicken." The husband had seconds too. The recipe is called "Healthified" Chicken Tortilla Casserole.

1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup 1 can (4.5 oz) chopped green chile's 1 container (8 oz) fat-free sour cream ½ cup fat-free (skim) milk 1 ½ teaspoons chili powder ½ teaspoon ground cumin 2 ½ cups shredded cooked chicken breast 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces 1 medium green bell pepper, chopped (1 cup) 1 large tomato, chopped (1 cup) 1 ½ cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz) 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chilies, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish. 2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.

This recipe is really as easy as it sounds. I didn't have any shredded chicken just laying around and I didn't plan ahead and have it ready so I will share with you my full proof method of cooking chicken fast. In a baking dish add 1 cup chicken broth and 2 cups of water. Place boneless skinless chicken in and bake it at 550 for about 15 minutes. It should be pretty close to done. This is basically poaching and keeps skinless boneless chicken very moist. I kept mine just under done so it wouldn't dry out during the final bake.

Next. I did not use anything light. I live in a family of underfat men, shit Codi just finally made it to 10% on the weight chart and we celebrated that. I might have also used a tad bit of extra cheese.

I omitted the bell peppers because none of my boys like them.

I combined half regular corn tortillas and half hard ones (they are called tostada shells in the store.) My husband really likes crunchy stuff so I put a few of those closer to the top of the casserole to keep them crisp. I used these tostada shells (the yellow corn ones on the top.)

I think beans would be a nice addition to this. Possibly pinto or red, I don't think black beans would be the right flavor. I also think if I wasn't making it for a kid I would mix in a tiny bit of cayenne pepper or a couple splashes of Tapatio.

Finally, yes I know it looks a little weird when you are first mixing it but it taste so good in the end. SO GOOD!

For a printable version of their recipe click here.

Big kid french toast

Four year old french toast

The other morning Brandon wanted french toast but I had no eggs. I hemmed and hawed for a while until I spotted the graham crackers. And low, the best french toast ever was born.

(Yield one serving)
1 whole graham cracker mashed
1/4 cup milk
1.5 tsp cinnamon
1 tbsp sugar
2 tbsp sugar
1 tbsp butter
.25 tsp vanilla extract
1 slice Wonder Bread
(yes, if I am making this ghetto of a breakfast only Wonder Bread will work)

First you put the graham cracker in a bag and pulverize it. Pour that on a plate and put .5 tsp of cinnamon and .5 tbsp sugar in it. Stir it up. On a second plate ad milk, .5 tsp cinnamon, vanilla and remaining sugar. Mix it up. Pour your syrup in a microwave safe bowl, add cinnamon and butter and nuke for about 15 seconds. Stir it up until butter is good an mixed in. Pre-heat non stick pan to about medium low. Quickly dunk bread in your cinnamon milk mixture and then roll both sides in your graham cracker concoction. Spray your pan with nonsick spray and away we go. I flipped mine about four times so it didn't burn and got super crispy. When you are done, cut it up and pour your sinful buttery syrup right over the top. Then watch the look on your four year olds face when his taste buds explode.

Now. I'm sure your asking why I put butter in the syrup. The answer is, IT TASTE GOOD. When I was small and I would eat Eggos (remember I said I'm ghetto) I always loved to find the buttery part of my waffle and swirl it in the syrup making a buttery syrup to dunk the rest in. Try it, and then comment below to tell me I'm right Mmmkay!

Next. Graham crackers on french toast PURE GENIUS. It was so crispy and cinnamony that I almost stole Brandons breakfast and ran away.

My favorite part of this, your kid can totally help you. Then can mash, and mix, and dunk and roll. Basically they only need you for the hot pan part.

So, why are you still here, go make your kids the best breakfast ever so you can be a hero mom for a day!

Right now is a great time to mix up the graham crackers and dunk your finger in to "taste" a few times.

Oh baby, look at the way the sugar caramelized whoo boy I wanted to lick that shit up!

I may or may not have added a hint of whip cream to make it even more sinful.

Big Fat Chocolate Chip Cookies

INGREDIENTS
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla
1 egg
1 egg yolk
2 cups semisweet chocolate chips

DIRECTIONS
1. Preheat the oven to 325 degree. Grease cookie sheets.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Using a wooden spoon stir in the chocolate chips. Roll cookie dough into 1 1/2 inch balls and place on the greased cookie sheet. Cookies should be about 3 inches apart.
5. Bake for 15 to 17 minutes or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Granola Bars

INGREDIENTS

1/2 cup butter
1/3 cup sugar
1/3 cup honey
1/4 cup flour
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
2 cups Rice Krispies
2 cups oats
1 cup craisins
1/2 cup pecans

1/2 cup white chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Spray 9x13 baking pan with cooking spray.

2. In a large pot melt the butter over low heat. Once melted, remove from the heat and stir in the sugar, honey, flour, vanilla extract, and cinnamon. Then add the remaining ingredients and mix well.

3. Pour the mixture to the baking pan. Press the granola firmly into the pan, packing it to a flat and even thickness.

4. Bake for 20 minutes, until golden brown. Cool for an hour in the pan before cutting into bars.

Angel Hair Pasta With Chicken

INGREDIENTS
2 chicken breasts, sliced in strips
8 ounces angel hair pasta
1/4 cup olive oil
1/4 onion, chopped
4 cloves garlic, minced
2 cups campari tomatoes, diced
3 tablespoons balsamic vinegar
1 can chicken broth
salt
garlic
pepper
crushed red pepper flakes
3 tablespoons chopped fresh basil
1/4 cup grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4-5 minutes or until al dente then drain.
2. Pour olive oil in a large deep skillet over medium high heat. Saute chicken with onions and garlic about 8 minutes or until chicken is no longer pink. Add tomatoes, vinegar and chicken broth and simmer for about 8 minutes.
3. Stir in red pepper flakes, pepper, basil and cooked pasta, tossing with sauce. Simmer for about 5 more minutes and serve topped with Parmesan.