Dinner 1 & 2

Well the month of new meals has started.  It may not be a month straight, but 28 new meals are coming your way.  As we start this I know life will throw challenges along the way.  I am trying to be more calm about that.  So this month isn't just a new month of cooking.  It's about keeping calm and cooking on.

Dinner #1- Chicken Thai Pie
    This was good.  It tasted like eating egg rolls just in a pot pie.  I suggest serving this with a sauce.  Any Asian sauce will do.  We used a tangy sweet and sour sauce.

Thai Chicken Mixture

1 tablespoon vegetable oil

1 lb boneless skinless chicken breasts, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1/4 cup sliced green onions (4 medium)

1/4 cup chopped fresh cilantro

1/2 teaspoon Thai red curry paste

1 tablespoon fresh lime juice

1 cup shredded mozzarella cheese (4 oz)

Baking Mixture

1/2 cup Bisquick mix(or any other baking mixture or make your own from scratch)

1/2 cup milk

2 eggs

Peanuts and sliced green onions to garnish.

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion; cook 2 to 3 minutes. Add green onions, cilantro, red curry paste and lime juice, stirring occasionally, until mixture is heated through. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup Thai chicken mixture. Spoon 1 tablespoon baking mixture onto Thai chicken mixture in each muffin cup

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean and tops of pies are golden brown. Ten minutes into baking, carefully open oven and sprinkle 1/2 tablespoon peanuts on top of each muffin. Close oven door and finish baking. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer; serve with sliced green onions. 

  Dinner #2-Super Bowl Sunday
     What better way to watch the big game then with nachos.  We didn't just have one kind of nachos, we had two.  So so yummy.  We all ate to much.

 Potachos

1 bag (32 oz) frozen potato nuggets

1 can (15 oz) black beans, drained, rinsed (we used ground beef instead)

1 can (4.5 oz)  chopped green chiles, drained

1/2 cup salsa

1 1/2 cups shredded Cheddar or Colby-Monterey Jack cheese (6 oz)

1 medium tomato, chopped

1 medium avocado, pitted, peeled and cut into chunks

1/2 cup sour cream

Additional toppings, as desired (thinly sliced green onion, chopped fresh cilantro, seeded and chopped fresh jalapeño pepper, sliced ripe olives, guacamole, additional salsa)

 Heat oven to 450°F. Arrange frozen potato nuggets in single layer on ungreased large cookie sheet. Bake 24 to 26 minutes until hot and crisp. Line another cookie sheet or pizza pan with cooking parchment paper or foil.

In medium bowl, mix beans, chiles and salsa. Spread half of the potato nuggets on lined cookie sheet. Spoon half of the bean mixture over potatoes. Sprinkle with half of the cheese. Top with remaining potatoes, bean mixture and cheese. Bake 5 to 10 minutes or until cheese melts.

Top with tomato and avocado. Serve with sour cream. Top with additional toppings as desired.

  
Kansas City BBQ nachos

6 cups triangle-shaped corn tortilla chips (8 oz)

2 cups shredded Cheddar cheese (8 oz)

1 can (16 oz) spicy chili beans, undrained

1 container (18 oz) refrigerated seasoned shredded pork in original BBQ sauce

1/4 cup pickled jalapeño slices, drained, chopped (from 12-oz jar)(we left this out)

1 cup tangy vinaigrette-style deli coleslaw, drained (we left this out too)

2 medium green onions, sliced (2 tablespoons)

 Heat oven to 400°F. Line 12-inch pizza pan or 15x10x1-inch pan with foil; spray with cooking spray. Spread half of chips evenly on pan. Sprinkle 1 cup of the cheese over chips.

 In medium bowl, mix chili beans, pork and jalapeños. Drop half of mixture by small spoonfuls over chips. Repeat layers with chips, cheese and pork mixture.

Bake 12 to 15 minutes or until cheese is melted. Top with coleslaw and green onions. Serve immediately.


Good luck and enjoy!!