Works for Me Wednesday - Last Minute Meals Edition
Today's themed WFMW is all about what to fix when you've run out of time and there are small children pulling on your pant legs, with tears running down their little cheeks, crying "eat! eat!"
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.