Not that this has ever happened here, of course. : )
Here are some of my favorites and you can be sure I will be surfing for new recipes later on to add to my collection. Thanks, Shannon!
Mexican Tortilla Soup
1 lb. ground beef
2 jars (16 oz) salsa
2 cans (14 1/2 oz) beef broth (or the equivalent of water and a couple bouillion cubes)
1 can whole kernel corn, undrained
tortilla chips, crushed
mexican style shredded cheese
Brown meat in a large saucepan; drain. Add salsa, broth and corn; bring to boil. Reduce heat and simmer 6 minutes or until thoroughly heated. Serve topped with crushed chips and cheese.
Ceasar Chicken Pasta Salad
from the Aldi Queen
1 lb. chicken (or 3 small breasts) (or a couple cans of chicken off the shelf) : )
1/2 lb. penne pasta (or whatever you have)
1 romaine heart, chopped
1/2 pint cherry or grape tomatoes
1/3 c. caesar dressing
Sprinkle of Parmesan cheese
Bake chicken (if necessary) on a cookie sheet. While the chicken is baking, chop the romaine heart and 1/2 the tomatoes. Cook pasta until al dente, as directed on package. Drain and rinse the pasta with cold water. Dice the cooked chicken (if necessary) and put into a bowl. Toss in the pasta, tomatoes, lettuce and the dressing. Mix until all the ingredients are incorporated. Serve with a sprinkle of Parmesan cheese.
Mexicali Chicken Burritos
from Busy People's Low Fat Cookbook
1 lb. boneless, skinless chicken breasts, all visible fat removed
1 15 oz. can beef chili
1 3 oz. package fat-free cream cheese
1/4 cup chunky mild salsa
4 oz. shredded cheddar cheese
8 fat free flour tortillas
In a large non-stick skillet cook the chicken over medium-high heat for 3-4 minutes. Turn the chicken over, and cook an additional 3-4 minutes or until fully cooked. Remove the chicken and cut it into 1/4 inch wide strips. Then cut the strips into 1/2 inch lengths. Return chicken to the skillet. Add the chili, cream cheese, and salsa and place over medium-low heat. Stir constantly until the cream cheese is completely dissolved. Sprinkle with the cheddar cheese. Cover and cook on medium-low for 2-3 minutes. Warm the tortillas by microwaving for 30 seconds. Divide the chicken mixture among the tortillas and roll up.
And last but not least, a recipe that EVERY TIME I make it, my husband asks why I don't make it more often. Hearty, and soooo good.
from Busy Cook's Lowfat Cookbook
1 package low-fat smoked sausage (like a pre-cooked keilbasa), cut into bite-size pieces
1 cup thick and chunky salsa
1 cup original western barbecue sauce
1 (10 oz) can whole kernel corn, drained
1 can dark red kidney beans, drained
1 can pork and beans, drained, all visible chunks of fat removed
1/2 cup chopped onion or frozen chopped onions
Spray a large saucepan with nonfat cooking spray. In the bowl combine the sausage, salsa, barbecue sauce, corn, kidney beans, pork and beans and onion until well mixed. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes.
For more last-minute meal ideas, head over to Shannon's for WFMW.