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      Thursday, January 15, 2009

04:52 PM - 01/15/2009

The topic: Dinner menus


I’m finding that if I have something in mind for dinner, something that I have all the ingredients for, that I tend not to graze during the day.  Because I know what’s for dinner.

It seems when I was growing up, there were certain meals we had every week.  There weren’t seven of them, but at least three or four.  The ones I can remember offhand are meatloaf, fried chicken and always on Sunday, we had roast beef.  There were the nights we had fish sticks or spaghetti or lasagne or just soup or some sort of canned thing.  But we always ate at home and we always ate well.

Nowadays, I’m tired of take-out food, don’t really care for a lot of it, there are some I could eat every day (Mexican or Taco Bell).  Of course, we could go out to eat, but I don’t always feel like prancing out the door at six at night to go sit down someplace, and wait for them to take my order, for them to bring my order, for them to clear the table and bring the check, then to pay for dinner.  And, occasionally, wait for change. And it’s rarely less than thirty bucks.  Just drinking water drops the bill, but lately, I’d rather not go out.

I’ve just recently rediscovered that I like to cook.  This may change in the summer, when it’s horribly, terribly hot.  I’ve got issues ($$$$) with running the A/C, just to cook a meal.  Who knows, maybe this will be the summer I start to barbeque.  Getting back to the subject at hand…..

What’s for dinner tonight?

Chicken Tortilla Casserole

Preheat oven to 350°

1 pkg (12 count) corn tortillas
6 boneless skinless chicken breasts (cooked)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can diced chili peppers (hot, medium or mild)
1 minced onion
1 large can red enchilada sauce
1 lb cheddar cheese, grated
1 5oz can evaporated milk

Cut cooked chicken into bite size pieces.
Cut tortillas into small squares.
Combine soups, milk, enchilada sauce, chili peppers, onion for the sauce.

In 9 x 13 baking dish layer ingredients:

Bake for one hour, or can be microwaved if desired. Serve with salsa and/or sour cream.

I found that twelve tortillas is way too much.  Probably eight or nine would be fine.  And six chicken breasts, shredded, is a lot of chicken.  Here’s an idea.  Use the extra chicken and tortillas and make tacos the next night!

Thanks D! I’m gonna make this tomorrow for dinner, I have chicken thawing in the fridge and was wondering what to do with it… smile

Posted by Chance's Mom @ Thursday, January 15, 2009 - 7:56:03 PM

lisaviolet's avatar

It’s really good and we’ve got leftovers for at least three days.

I should have served it with a side salad, though, not much fiber in the casserole itself. Unless you count the corn the tortillas were made of, but I don’t think corn meal really counts as a veggie.

At this age, I need my fiber!  *laughing*

Posted by lisaviolet @ Friday, January 16, 2009 - 6:38:09 AM

Is that green enchilada sauce, or red?
It sounds like something Duke might eat.  I should try it.

I plan dinner for the week and try to do a big shop once a week.

Do you have any old family recipes?
I do:

Beans and Hominy
Chicken and Dumplings
Porcupine Balls

And I just found the most amazing meatloaf recipe in the world that everybody loved, so it’s going to become a family favorite.

Posted by Naf @ Saturday, January 17, 2009 - 7:47:19 PM

lisaviolet's avatar

Use the red enchilada sauce.

The only old family recipe I have is for meatloaf. But I don’t make it the way my mom did, I use oatmeal instead of bread crumbs.

Posted by lisaviolet @ Sunday, January 18, 2009 - 8:10:17 AM

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lisaviolet is sixty something, married with no kids, takes care of lots of cats, likes taking photographs, loves Southern California weather and spends altogether too much time avoiding her responsibilities.

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