What to cook for dinner?!
What to cook for dinner?
I'm thinking either crawfish fettucine with a ceaser salad and garlic bread.
Roast beef poboy....need some side dishes (preferably something green)
or
Chicken Enchiladas, again, need sides. Corn and what?
Thanks!
1 month ago
Red beans and rice doesn't go with enchiladas. That is a main dish, and you forgot the sausage!
Answers:
1 month ago
Red beans and rice doesn't go with enchiladas. That is a main dish, and you forgot the sausage!
the crawfish fettucine sounds fantastic and would probably be less work than the roast beef or enchiladas. can i come?
Here is a recipe to go with enchiladas, I cook it a lot! Enjoy!
Red Beans and Rice
1 bag of red beans, soak overnight
1 piece of fat back
2 cups rice
1 can tomatoes
1 bell pepper
1 onion
garlic to taste
salt
pepper
worcestershire sauce
Cook the beans until tender. Add all the other ingredients and cook for 1 hour. Serve with rice and corn bread. Yummy!!
With your roast beef sandwiches, have green beans with a little lemon pepper, or zucchini sauteed with butter, onions and garlic.
With your enchiladas, have your corn mixed with cut-up tomatoes, zucchini, onion and garlic, and a chili pepper, sauteed in a little olive oil.
Why not a dish of orange sections and melon cubes too?
Ingredients:
2 large Chicken Breasts -- poached and diced
1 cup Chopped Onion
2 Cloves Garlic -- minced
16 ounces Tomatoes, Canned -- chopped
8 ounces Tomato Sauce
1/4 cup Minced Chilies
1 teaspoon Cumin
1 teaspoon Coriander
1 dash Oregano
1 dash Basil
12 Flour Tortillas
2 cups Cheddar Cheese -- Shredded
1 cup Sour Cream
Directions:
Sauce: Saute onion and garlic in skillet. Add tomatoes, tomato sauce, chilies, and spices. Simmer 20 minutes.
Roll up chicken and cheese in tortillas. Place in baking pan.
Mix sour cream into sauce. Pour over enchiladas. Sprinkle some cheese on top. Bake at 350F covered with foil for 30 minutes. Remove cover and bake ten minutes longer.
This recipe for Cheesy Chicken Enchilada serves/makes 8
Makes: 10 servings
Prep time: 25 minutes (not including overnight soaking of beans)
Cook time: 1 hour, 30 minutes
1 16-ounce package dried navy beans
1/2 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 28-ounce can tomatoes, drained
2 14 1/2-ounce cans fat-free chicken broth
1 8-ounce can tomato sauce
2 4-ounce cans chopped green chilies
1/2 cup chopped fresh cilantro
2 teaspoons dried oregano
2 cups chopped cooked chicken
2 cups shredded reduced-fat Colby Jack cheese, divided
10 thin corn tortillas
Soak beans according to package directions. Drain and rinse beans. Heat oil in a 6-quart pot. Add onion, garlic and cumin and sauté until onion is softened but not browned. Add drained beans, drained tomatoes and broth. Heat to a boil. Reduce heat and cover. Simmer on low heat for 1 hour, stirring occasionally. Puree mixture with a hand blender, or puree in batches in a stand-up blender and return to pot. Stir in tomato sauce, chilies, cilantro, oregano and chicken. Simmer 15 minutes. When ready to serve, stir in 1 cup cheese until melted. Serve remaining 1 cup cheese and tortilla strips on the side as soup toppings.
To make tortilla strips, stack tortillas and cut in half. Cut each half-stack into thin strips. Spread strips on a baking sheet. Bake at 350 degrees Fahrenheit, tossing frequently, for 15 minutes or until crispy and starting to lightly brown.
Nutritional Information Per Serving for meal recipe:
Calories: 350
Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 40 mg
Sodium: 790 mg
Calcium: 30% Daily Value
Protein: 27 g
Carbohydrates: 42 g
Ingredients
2 cups Chicken, boiled and cubed
1 can Cream of chicken soup
1 cup Sour cream
1 Medium onion, diced
1/2 cup Salsa
1/2 tsp. Garlic
1 cup Shredded cheese
1/2 cup Sliced olives
6 Flour tortillas
Topping:
1/2 cup Shredded cheese
1/4 cup Sliced olives
Preparation
In a large bowl combine chicken, cream of chicken, sourcream, onion, and salsa. In an 8x8 dish add enough of the mixture to spread around and just cover the bottom (about 3/4 of a cup). Add cheese and olives to the remainder of the mixture in the bowl. Fill tortillas with the remainding mixture arranging them in the dish, they should fit together tightly. Top with cheese and olives. Bake at 350 degrees for 25-30 minutes
Nutrient Information
704 Calories
41 g Total Fat
20 g Saturated Fat
3 g Polyunsaturated Fat
43 g Carbohydrates
39 g Protein
317 RE Vitamin A
5 mg Vitamin C
480 mg Calcium
1536 mg Sodium
4 mg Iron
4 g Fiber
i would go with the fettuchini.......its seems like a nice summery dish
that would be my choice
enchiladas corn and nachos