Meatless Mexican Stuffed Peppers

Happy Monday!  What was the highlight of your weekend?

Since I know some of you like to "go meatless" on Mondays, I figured I'd post this today.

I recently made these to drop off to good friends for a ready-to-go meal during a time of need (hence the aluminum tin...sorry!).  They were so delicious that I had to keep one for myself :)  Feel free to add meat if you like...but you definitely don't miss it with this great combo of beans and veggies.

These can be made ahead and transported easily, too.  A great weeknight meal...especially on Meatless Monday!


Meatless Mexican Stuffed Peppers
3 bell peppers, cut lengthwise and seeded
2 1/2 cups cooked brown rice
1 tablespoon canola oil
1 onion, chopped
2 cloves garlic, chopped
1 can corn, drained
1 can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried cilantro (I didn't have fresh on hand but it would be great, too!)
salt and pepper
1 1/2 cups shredded cheddar cheese


Preheat oven to 375 degrees.  Heat oil in a skillet, then add onion and garlic.  Saute for a few minutes, then add rice, corn and beans.  Add all spices and mix.  Cook until heated through, about 5 minutes.

Place peppers in a baking pan and fill each half with rice mixture.  Bake for 15 minutes.  Remove from oven and add cheese on top.  Return to oven and cook another 5 minutes, or until cheese is melted.  Serve.

Skillet BBQ Chicken Pasta

In honor of my friend Sarah's 6th blogiversary, I'm guest posting today at her place - A Taste of Home Cooking!  Head on over, and be sure to congratulate her while you're there :)

Here's a glimpse of what you'll be seeing...SO GOOD!!

Linked to:  Tastetastic Thursday

Chili Dog Nachos

Ever since the weather has warmed up and the grill has been back in use, I've had a craving for hot dogs.  I don't eat hot dogs very often so it's a little unusual for me.  Matter of fact, I didn't eat hot dogs for about 10 years after a few, um, unfortunate incidents.  But that's a thing of the past :)

We had a few hot dogs left in the fridge after my craving was satisfied, and they needed to be used.  On Cinco de Mayo I was looking for something easy to make that was in keeping with the Mexican theme, and came across this interesting recipe from Rachael Ray.

Any chili dog fan would be happy to indulge in some of these.

This would be a great game day dish...pure man food!  Try this - you won't be disappointed.

Chili Dog Nachos
slightly adapted from Rachael Ray

1 tablespoon vegetable oil
1 pound ground beef
salt and pepper
3 hot dogs, cut into bite size chunks
1 onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoons cumin
1 (8 ounce) can tomato sauce
1 bag tortilla chips (or enough to cover a baking sheet generously)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
Olives, sour cream, scallions, avocado, salsa for garnish (optional)

Preheat oven to 350 degrees.  Heat a skillet over medium high heat and add oil.  Add beef and season with salt and pepper.  After a few minutes, add hot dogs and brown for another 2-3 minutes.  Add onion, Worcestershire, chili powder and cumin.  Cook another few minutes then add tomato sauce.

Arrange chips on foil lined baking sheet.  Top with chili dog topping.  Add cheese and bake for about 10-12 minutes until cheese melts.  Garnish with desired toppings.

Fried Onion Mac & Cheese

Our recipe swap them this time around was your favorite celebrity recipe.  When I received Alton Brown's Mac & Cheese from Does Not Cook Well With Others, I knew right away I'd be making a few adaptations.  After all, I already have a great go-to recipe for baked mac & cheese.

The night before I made this dish, Frank, Bella and I went to a new local burger place for dinner.  We ordered the "crispy onions" as a side dish, since Bella and I love onion rings.  Little did we know we'd be faced with a ginormous plate of pieces of fried onions.  Very good but WAY too much to eat.

The light bulb over my head lit up and I had those suckers packed up to go.

So, as you can guess, I made some adaptations to Alton's original recipe.  And great changes they were!  Yum.

Even celebrities can stand to use some improvement once in a while :)

Fried Onion Mac & Cheese
adapted from Does Not Cook Well With Others, originally from Alton Brown

3/4 pound elbows
3 tablespoons butter
3 tablespoons AP flour
1 tablespoon powdered mustard
3 cups milk (I used 1%)
1/2 teaspoon paprika
1 bay leaf
1 egg, lightly beaten
salt and pepper
1 cup shredded gruyere cheese
1 cup shredded cheddar cheese
fried onion pieces (I guess you could use canned, but this recipe looks pretty easy)

Preheat oven to 350 degrees.  Cook elbows until al dente and drain.

Melt butter in a pot over low heat, then add flour and mustard.  Stir constantly until smooth, about 3 minutes.  Stir in milk, bay leaf and paprika.  Simmer for 10 minutes, then remove the bay leaf.

Add a ladle of the milk mixture to the egg and mix, then pour into the pot with the rest of the mixture.  Stir in most of both cheeses, reserving about 3/4 cup for the top.  Season with salt and pepper.  Gently stir in macaroni, then pour into casserole dish.  Top with remaining cheese.

Bake for about 25 minutes.  Let sit for about 5 minutes.  Top with onions and serve.

Scalloped Ham and Potato Bake

This week has pretty much been all about Easter leftovers.  The other night, we had stuffed shells and meatballs.  Another night was eggplant parm.  For lunch, I've been eating egg salad (or straight up hard boiled eggs).  I'm pretty sure many households across the country have been doing the same thing...

I'm also pretty sure that many households have turned their leftover ham into deliciousness that looks something like this:

Photo credit goes to Frank (I was working late)...not bad for an amateur!

I made this dish the day before we ate it - threw it in the fridge and reheated it before serving.  Perfect for a busy work night!  Another successful use of leftovers, which you know always makes me happy.

So, what leftovers have been on your table this week?


Scalloped Ham and Potato Bake
slightly adapted from RecipeTips

2 cups ham, diced
5 cups potatoes, peeled and sliced
1 large yellow onion, sliced
5 tablespoons flour
dash of pepper

for the sauce:
4 tablespoons butter
4 tablespoons flour
2 cups milk (I used 1%)
1/4 teaspoon dry mustard
3/4 cup colby jack and cheddar cheeses

Preheat oven to 350 degrees.  Combine first 5 ingredients and place in a greased casserole dish (approximately 2 quarts).

For the sauce, melt butter in saucepan.  Add flour and cook for one minute, until smooth.  Add milk, mustard and cheese.  Stir over low heat until cheese melts.

Pour sauce over potato mixture and bake for 60 minutes or until potatoes are done.

BBQ Chicken Enchiladas

We went to a great BBQ restaurant over the weekend for my Dad's birthday.  There were about 15 of us (as usual) so we went ahead and ordered 2 HUGE platters of nothing but MEAT.

Now I'm mad that I didn't take pics, but let's just say these plates were insane.  Four different kinds of ribs, sausage, brisket, pulled pork, pulled chicken...it was never ending.  And the sides...oh my...

Somehow we ended up with the leftovers (I honestly didn't want them!).  I heard a little mumbling about how if anyone could come up with a way to use them, it was me.  Um, tell me something I don't already know.

I mean, this was a no-brainer.

The next time you have leftover shredded BBQ chicken, or pork, or both (!)...don't throw it away!!  Do yourself a favor and make this.

BBQ Chicken Enchiladas
inspired by How Sweet It Is

leftover BBQ chicken (I used the pork, too!)...about 2 cups**
2 onions, sliced
salt
canola oil
2 1/2 cups enchilada sauce (canned or use this homemade recipe)
8 whole wheat tortillas, medium size
1/2 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 cup shredded colby jack cheese

Preheat oven to 375 degrees.  Add oil to pan and once heated, add onions and a sprinkle of salt.  Turn heat to medium low and cook until somewhat caramelized, about 10 min.  Add chicken, 1 cup enchilada sauce and cayenne.  Add half of each type of cheese and mix.  Turn off heat.

Coat bottom of baking pan with enchilada sauce.  Lay tortilla flat and place filling on one side.  Carefully roll up and place seam down in pan.  Cover enchiladas with rest of sauce and sprinkle remaining cheese on top.

Bake for 20 minutes.  Finish off with your favorite toppings, if desired.

**If you feel there isn't enough BBQ sauce on your leftover meat, simply add more!

Linked to: Cinco de Mayo Fiesta

Baked Eggs with Cheddar & Potatoes

I love dishes that can be served any time of day.  I think Rachael Ray has some sort of term for them, but no need to go there.  You get what I'm saying.

How much easier could this possibly be?  Perfect for an intimate breakfast, double/triple it for a large brunch crowd, or serve it as a simple dinner.

Adding meat to this would make it even heartier, but it was delicious just the way you see it.  Either way, I encourage you to try it this weekend.  Enjoy!

And please, vote for my Pasta e Fagioli if you haven't already!  THANK YOU!!  

***CLICK HERE to vote***

Baked Eggs with Cheddar & Potatoes

from Food Network

3 tablespoons butter

1 1/2 pounds red potatoes, diced

1/4 cup chopped fresh parsley

2 garlic cloves, minced

1 teaspoon kosher salt

freshly ground black pepper to taste

8 large eggs

1 cup sharp cheddar, shredded

Preheat oven to 400 degrees.  Melt butter in a cast iron skillet (or, as seen in photo, in dutch oven for larger quantities) over medium heat.  Add potatoes and cook until tender and brown, about 15 minutes.  Stir in parsley, garlic, salt and pepper, then remove from heat.

Push potatoes aside to make 4 pockets for eggs, and break 2 into each.  Bake until egg whites are cooked and yolks are still runny, about 10 minutes.  Sprinkle cheese over eggs and bake another minute or two until cheese melts.  Serve immediately.

Serves 4.

Linked to: Fusion Friday

Just call me Wimpy

I confess - I am a cheeseburger junkie.  I'm sure I could eat burgers every day.  Juicy, cheesy, delicious hunks of meat.  Who's with me?

Over the summer I was hoping to post a different recipe each week, but that sort of fell by the wayside.  And now that grilling season has come to an end, I'll take 'em any other way I can get 'em.  Like in the form of meatloaf.

My friend Kelly from Running Mama Cooks took a meatloaf recipe from Rachael Ray and made it "fun" by forming it into muffins.  I've seen it done before, both in the blogosphere and in real life, but these really caught my attention because they have all the components of my beloved cheeseburger.  Cheese and onions (both "musts" for any burger I eat!), ketchup, and even pickles!  Yum.

We really enjoyed these.  Next time I think I'll add more cheese, because, you know, you can never have too much cheese :)

Cheeseburger Meatloaf Muffins
from Running Mama Cooks

2 tablespoons extra virgin olive oil
1 onion, diced
2/3 cup ketchup, plus extra
2/3 cup bread crumbs
2 eggs
1/2 cup chopped bread and butter pickles
1 1/2 pounds ground beef
1 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Spray a muffin tin with cooking spray.  Heat oil in a skillet and saute onion until softened.

In a large bowl, combine ketchup, bread crumbs, eggs and pickles.  Mix in onion.  Add beef and cheese and mix all together.  Place filling in muffin tin and press down slightly.  Brush ketchup on top of each muffin.

Bake for about 30-35 minutes.

You can call me spicy

I can't help it.  I love spice.  I love heat.  Thankfully I have a pretty strong stomach because between the garlic, onions and hot spices and ingredients, I'd be a mess otherwise.  

I came across this recipe in Brianna's blog, Oishii, and knew right away how I'd be using up the (CHEAP!!!  love Trader Joe's!!!) jalapenos I had in my fridge.  Frank doesn't eat them, and I couldn't possibly eat them all myself before they went bad, so I brought this fun appetizer along with me to my friend's baby shower a few weeks ago.

The original recipe calls for the poppers to be grilled, but I knew I'd only have oven access at my friend's house.  So, I baked them.  I also used cheddar instead of monterey jack, since that's what I had on hand.  

SO good!  Hot, but not TOO hot.  The perfect blend of ingredients.  

I think the person who loved them most (after me) was the Dad-to-be.  He even took some home.  Some of the other girls gave me that "thanks, but no thanks" look.  That's okay...more for the rest of us ;)

These would be a big hit on gameday!  They're also a great low carb treat.  Give them a shot.

Baked Sriracha "Poppers"
adapted from Oishii

12 medium/large jalapeno peppers
7 ounces cream cheese, softened
2 tablespoons Sriracha
1/2 cup grated cheddar cheese
1 teaspoon cumin
salt and pepper
olive oil for the pan

Preheat oven to 425 degrees.  Line a baking sheet with foil and spread a little oil on top (or use cooking spray).

Carefully clean jalapenos by slicing them lengthwise down the middle and gutting out the insides (a spoon is helpful).  Wear gloves if necessary, or be sure to wash your hands after handling them.

Mix the cheeses, Sriracha, salt, pepper and cumin in a bowl.  Fill each jalapeno half with mixture.  Place on prepared pan.

Bake for approximately 12-15 minutes, or until cheese starts bubbling.

Linked to: Tastetastic Thursday
                   Pepper Blog Hop

Pour me a mimosa!

Brunch is always a tricky thing.  You obviously want your food to taste good and be fresh, but you don't have much time to prepare before your guests arrive.  Plus you have to set your table, pick up fresh bagels, make some cocktails...you know the drill.

There are lots of delicious sweet breakfast foods you can make in advance, like cinnamon raisin cream cheese french toast, baked french toast with maple & praline, or pear & ginger muffins.  Then there are the more savory things, like quiche and strata, with all the meat and vegetables your heart desires.

But sometimes you want something a little more basic.  Maybe you have picky eaters coming, or perhaps something more simple would round out your otherwise complex menu...but you still need to save as much time as possible in the morning.

If that's the case, then this dish is for you.

This recipe is nothing short of a win-win.  It made my life super easy, and my guests LOVED it.  Every last bit of it went!  I made a few minor changes and added the tomato slices to the top, for taste as well as aesthetics...after all, who wants to stare at a pan of plain old boring eggs?

Then (as you can see behind them) you can serve plenty-o-bacon on the side :)

Make-Ahead Scrambled Eggs
adapted from Ambition's Kitchen

18 eggs
3/4 cup half & half
2 tablespoons butter
1 1/2 cups light sour cream
2 cups shredded cheddar cheese
salt and pepper to taste
sliced tomato

Beat eggs and half & half together in a large bowl.  Heat butter in large skillet over medium heat.  Add eggs and cook, stirring frequently but gently, until set but not completely cooked.

Remove pan from heat and add sour cream.  Spread eggs into a greased 9x13 pan, then add cheese (leaving about 1/2 cup), salt and pepper.  Stir, then spread evenly.  Top with remaining cheese.  Cover tightly and refrigerate.

When ready to bake, heat oven to 350.  Uncover and add tomato slices on top.  Warm through for about 25-30 minutes.  You could also set the temp lower and bake them longer.

Linked to:  These Chicks Cooked

The whole enchilada (Secret Recipe Club)

I noticed several fellow food bloggers posting about The Secret Recipe Club and became curious, so I decided to look into it.  I'm so glad I did...what fun!  You get a blog assignment each month from one of the leaders of the group, and you get to pick any recipe you want from it.  Then everyone posts their recipe on the same day at the same time for the big reveal.

When I got my assignment I had to do a double take, because as it turned out, I was given the blog of the creator of the group...Amanda from Amanda's Cookin'.  I was honored, and was even more excited after seeing the wide variety of delicious recipes in her index.  Great stuff!

I actually spent a few weeks deciding what to make, believe it or not...I went back and forth between a few things (this is where Frank will come in and tell you how indecisive I always am infront of a menu).  Then, I came upon a recipe for homemade enchilada sauce, and jumped on it.  I had a craving for Mexican food and since I've never made my own before, I figured this was the perfect opportunity, and combined it with my chicken enchilada recipe.

Do yourself a favor - next time you're at the grocery store, put down the can of prepared stuff and make this.  Too easy not to.  No excuses.

By the way,  you can check out all the other SRC recipes at the bottom of this post.  And why not join in the fun yourself if you're a food blogger?  Visit the site for all of the details.

Amanda, hope you're proud of my first assignment, especially since it's coming from your blog!  Loving the SRC already...can't wait for the next round :)

Easy Chicken Enchiladas with Homemade Sauce
sauce recipe from Amanda's Cookin'

For the enchiladas:
meat from 1 rotisserie chicken
1/2 cup light sour cream
juice from 1 lime
7 large whole wheat flour tortillas
shredded cheese (this time around I used monterey jack, sharp cheddar and mozzarella)
2 scallions, chopped

Preheat oven to 350 degrees.  Combine first 3 ingredients in a bowl and mix.  Spoon a little sauce (see recipe below) on the bottom of a 9x13 pan.

Take a tortilla and place filling toward the bottom of it, then tuck the sides in and roll it up.  Place seam down in the pan.  Continue with the rest of the tortillas and filling.

Pour sauce over and around the enchiladas, then top with cheese.  Bake for about 20 minutes, or until brown and cheese has melted.  Top with chopped scallions and serve with sour cream.

For the sauce:
1 (15 oz) can tomato sauce
1 (4 oz) can chopped green chilies (do not drain)
2/3 cup water
1/3 cup red bell pepper, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 garlic cloves, minced


Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes. 

Easy like Sunday morning

It's nice to be able to wake up in the morning and pop breakfast in the oven without all the prep work.  Especially when you're having guests over.  It frees up time to enjoy your coffee, set the table, make a nice fruit salad, mix some mimosas...

A strata is great because, like a frittata or omelette, you can use whatever you have on hand and it'll work.  That's what prompted me to make an Italian strata this past weekend.  Zucchini, sausage, peppers...the combination was delicious.

Make-ahead Italian Strata
1 pound Italian sausage
8 eggs
3 cups milk
2 teaspoons oregano
2 teaspoons basil
1 1/2 teaspoons black pepper
1 loaf french bread, cubed
2 cups shredded cheddar cheese, divided
1 orange pepper, chopped
1 zucchini, chopped
8 scallions, chopped

Spray a 9x13 pan.  Cook sausage in a skillet until brown.  Remove from skillet and chop into bite size pieces.

In a large bowl, beat eggs, milk and spices together.  Add bread and mix so all pieces are soaked in egg mixture.  Add sausage, 1 1/2 cups cheese, and vegetables.

Pour mixture into pan and top with remaining cheese.  Cover and refrigerate overnight.  When ready to bake, uncover, and heat oven to 350 degrees.  Bake for 50-55 minutes or until a knife cleanly comes out of center of pan.  Let stand for 10-15 minutes before cutting.

Serves 12.

Linked to: Mangia Mondays
                What's On Your Plate?
                 Fight the Flu With Breakfast

Small bite, big taste

Burgers.  Can't get enough...especially in the summer.  To me, there isn't much that can be compared to a big, juicy burger right off the grill.

Or, in this case, a small, juicy one.

Pour me an ice cold beer, please!

Cheddar Sliders with Cajun Caramelized Onions
1 pound ground beef
salt and pepper to taste
1 yellow onion, sliced
1 teaspoon canola oil
1 tablespoon cajun seasoning
8 pieces of cheddar cheese
8 mini potato rolls

In a small saucepan, heat oil then add onion.  Top with cajun seasoning and stir to combine.  Cook for about 20 minutes, or until onion is brown and caramelized.

Add salt and pepper to beef and form 8 small patties.  Cook on hot grill until desired temperature is achieved, adding cheese toward the end.  Place burgers on buns, top with onions and serve.

Linked to: Mangia Mondays
                Hunk of Meat Monday

Another goodie for the grill

I've been baking different stuffed cupcakes lately, so why not continue the trend with my cooking, too?

I love me a stuffed burger.  What could be so bad about yummy cheese oozing out of tender, juicy meat?

Nothing.  Nothing at all.

Bacon, Onion & Cheese Stuffed Burgers
adapted from Allrecipes

1 pound ground beef
4 slices bacon
1/2 onion, chopped
cheese of your choice (I used gorgonzola in one burger, shredded cheddar in another)

Form meat into 4 patties and set aside.  In a pan, brown bacon.  Remove (save fat in pan) and set on plate with paper towel to blot off fat.  Once cooled, crumble into small pieces.

Cook onion until brown with reserved bacon fat in the same pan.  Remove and combine with bacon.

Place bacon mixture on one patty, followed by cheese.  Top with another patty.  Repeat with the remaining two.  Place on hot grill and cook to your liking, flipping once.

Makes 2 burgers.

Linked to:  What's On Your Plate?

Still swapping

Our theme this week was vegetarian dishes and I received this recipe from Melissa at Lemons & Love.  This soup is delicious and is perfect for a quick, easy and filling meal.  I made it for myself for lunch, since (as you all know by now) Frank doesn't eat beans.  I really enjoyed it!

There were a few ingredients missing in Melissa's recipe description so I added them into my very slight adaptation below.  I halved the recipe since I was the only one eating (enough for 2).  And of course, I had to add chopped red onion to mine :)

Thanks for the recipe, Melissa!

Black Bean & Salsa Soup
from Lemons & Love

2 cans black beans (15 ounces each), drained and rinsed
1 1/2 cups chicken broth
1 cup chunky salsa
1 teaspoon cumin
1/2 teaspoon paprika
hot sauce (at your discretion...I used a good amount)
salt and pepper to taste
sour cream, shredded cheddar cheese, diced red onion


In a food processor or blender, combine beans, broth, salsa, paprika, hot sauce and cumin. Blend until fairly smooth.  Heat the bean mixture in a saucepan over medium heat until thoroughly heated. 

Garnish with sour cream, onion and shredded cheese.

More from Mexico

I love the versatility of Mexican dishes.  It's easy to tweak the recipes so that they can be made healthier, yet still taste delicious.  This is one of those dishes.  It's from Weight Watchers so I didn't even have to get that creative on my own.


If I were making this just for myself, I would have added beans.  I think they would add a nice little something extra to the dish.  Either way, try it...and have it with the polenta.  Mexican isn't always about rice!

Mexican Beef Over Polenta
from Weight Watchers


1 pound ground beef, extra lean (7% fat)
1 small onion, chopped
1 can (14.5 ounces) diced tomatoes, drained (reserve 1 tablespoon of liquid)
1 can yellow corn, drained
15 Kalamata olives, chopped
3 tablespoons chopped jalapeno peppers
3/4 teaspoon salt, divided
1/4 teaspoon cumin
1/4 teaspoon black pepper
3/4 cup polenta, quick cooking
3 cups chicken broth
1/3 cup salsa
1/3 cup shredded reduced fat cheddar cheese
1 scallion, chopped
2 tablespoons cilantro, chopped


Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos, 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.


Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.


Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese, cilantro and scallions.


Serves 6.
WW Points+ per serving = 7

One more for Cinco de Mayo - and Bloggers Bake For Hope Reminder!

Here's another dinner idea for tomorrow, incase you get caught with nothing to make at the last minute, or if you only have chips in the house.  I made this after I promised my husband burritos, then realized I had no tortillas.  I also had no time.  Oops!  Time to get creative.

I promise you - it tastes much better than it looks.  And the salsa - mmmmm.

Pair it with a margarita or two!

REMINDER:  Bid on your favorite baked goods TODAY!!  From now until Friday, auctioning will take place on sweet treats donated by food bloggers for Bloggers Bake For Hope.  All proceeds will go to Susan G. Komen affiliates.

Help support this great cause and bid NOW!  My Hidden Kisses are up for grabs, as are lots of other delicious goodies.

Cheater's Chicken Enchilada Casserole
2 chicken breasts, diced
cumin, garlic powder, chili powder, salt - all to taste
1 tablespoon canola oil
2 cups crushed tortilla chips
1 small can chilis
1/2 red onion, diced
1 can black olives, chopped
1 10 oz can enchilada sauce
1 package shredded cheddar cheese

Preheat oven to 400 degrees.  In a skillet, heat oil.  Coat chicken with spices and saute until cooked.  Set aside.

In a 9x9 pan, layer chips, chicken, sauce, onion, chilis, cheese and olives.  Cook for about 15 minutes.  Serve with sour cream, guacamole and salsa.

Avocado Mango Salsa
3 avocados, diced
1 mango, diced
cilantro, chopped
1 jalapeno, diced
1/2 lime, juiced
pinch of salt
1/4 cup red onion, diced

Combine all ingredients and refrigerate until serving.

Your Cinco de Mayo plans?

Who's got big plans for Thursday?  Back in the day, Cinco de Mayo was always a fun day/night out that included great Mexican food, mucho margaritas and a tequila shot thrown in here and there.  Good times.

This year, I'll be at the hospital waiting for my sister and father to get out of surgery.  Dad has a viral kidney disease that forced him to have his first transplant back in 1999.  My Mom happened to be a match so she donated, and unfortunately, the virus has attacked that kidney to the point where he now needs another.  That's where my sister comes in.  We're hoping this one lasts at least another 12 years before the next one is needed...our family is starting to run out of kidneys! ;)

At least I know that if I get home and want to make a snack to put me in the Mexican mood, I can whip this together really fast.  I've been making this longer than I can remember - it's a great dish to bring to parties, especially when the weather is warmer since it's served cold.

I'm sure I'll be in need of a few tequila shots, too.

7 Layer Dip
1 can fat free refried beans
1 container light sour cream
2 teaspoons chili powder
2 teaspoons cumin
5 scallions, chopped
2 large tomatoes, "guts" removed, chopped
3 jalapeno peppers, seeds removed, chopped (or 1 cup jarred jalapeno slices, chopped)
1 can black olives, chopped
1 (8 oz) package shredded light cheddar cheese

Cover the bottom of a 9x13 glass pan evenly with refried beans.  Mix sour cream, chili powder and cumin together, and spread evenly on top of the beans.

Finish off with the remainder of the toppings in whatever order you like.  Chill for at least an hour before serving with tortilla chips.

***You can use different toppings, spices or another type of pan/serving dish...just adjust measurements accordingly***


Linked to: Bean Blog Hop

Daring Cooks: Edible Containers

I had a pretty unique idea for this Daring Cooks challenge right from the get-go, and of course, never found the time to execute it.  Had I remembered that a contest was involved this month (see details at the end of this post), maybe I would have been sure to make the time!

Instead, in true Melissa fashion, I waited until the last minute and made this quick (and delicious!) breakfast for us...yesterday!  Hey, nobody's perfect.

The first time I saw these was over a year ago - my sister made them for us while hosting brunch.  I've made them a few times since then...they never fail to satisfy and impress.  You could change it up a bit by using scrambled eggs, or a different kind of cheese or bread.  I used what I had on hand.  I've also made a low carb version by skipping the bread and using canadian bacon as the cup.

Bacon, Egg & Bread Cups
12 eggs
12 strips of bacon
12 slices of whole wheat bread
shredded cheddar cheese
salt and pepper to taste

Preheat oven to 400 degrees.  Prepare a muffin pan by spraying with non-stick butter spray.  Cook bacon in a skillet until partially cooked.  Place on paper towel lined plate and blot off all excess oil.

Use a standard size glass to cut a circle out of each slice of bread.  Press each piece into muffin pan.  "Line" each tin with bacon around the sides, forming a circle on top of the bread.  Fill each tin with a spoonful of cheese.

Crack each egg and after discarding about half of the egg white, drop into tin.  Repeat with the rest of the eggs.  Add salt and pepper and cook for approximately 8-10 minutes (or as long as it takes to cook eggs to your liking).

Remove each cup gently with a spoon.  Serve immediately.

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!


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Have it your way

I'm a big fan of the omelette (or is it omelet?  Hmmm...I like the feminine spelling better)...what's better than having a pocket of whatever-combo-of-cheese-meat-and-veggies-you-want for breakfast?  Not to mention, it's super easy and takes about 5 minutes to make.  Score!

Here's what my latest omelette included.  I used egg whites this time around since I had leftover ones from another recipe.  Actually, just like when I make frittata, salad or pasta dishes, it's all a matter of what's leftover or what you have available in your kitchen.

No rocket science here.  Just good, simple food that's easy to make.

Mexican Egg White Omelette
cooking spray
3 egg whites
1/2 of a jalapeno pepper, seeded and chopped (adjust to your liking)
1/4 cup onion, chopped
3 tablespoons lowfat cheddar cheese, shredded
cumin, garlic powder, black pepper to taste
salsa
diced avocado

Spray a non-stick medium sized pan with cooking spray.  Add egg whites and make sure they cover the surface area of the pan.  Place jalapeno, onion, cheese and spices on one half of the egg whites.

Once the egg is bubbling, turn the empty side onto the side with the ingredients.  Flip the omelette over and cook for another 30-60 seconds.  Plate and top with salsa and avocado.  Serve immediately.

WW Points+ = 6 (using fat free salsa and 1/4 of an avocado)