Mediterranean Mac & Cheese

I was house sitting at my parents' house and realized that they hadn't gone grocery shopping in awhile and I was hungry and didn't want to go to the store, so I starred into the abyss (I mean fridge) pulled out a bunch of ingredients and came up with this fabulous dinner.  I didn't measure anything, just tossed things in and kept tasting it until it felt "right" the only thing I would add would be basil and using fresh garlic instead of the jarred, otherwise it was amazing.

 

Lo's Fancy Mac & Cheese

 

• Pasta
• Feta Cheese
• Butter
• Parmigiana Reggiano Cheese
• Grape Tomatoes (sun dried tomatoes are fabulous too)
• Kalamata Olives
• Garlic

I've also made this with some pre-cooked grilled chicken strips from Trader Joes... adds a little more substance to the meal, it's great with or without.

 

 

Cook pasta to package instructions, drain saving a small amount of pasta water.

Add in butter and other ingredients stirring until cheese has melted completely.

 

Top with parm and basil if you have it.

Cream of Mushroom Chicken

My BFF gave me this recipe years ago and it is always a hit... even with people who claim to not like the ingredients. I've served it up to plenty of picky eaters and everyone wants to go back for seconds. It's an amazingly easy recipe and everything cooks up really fast.

Cream of Mushroom Chicken

 

Ingredients:

§  1 can cream of mushroom soup per chicken breast

§  Boneless skinless chicken breasts

§  Chopped pecans (optional)

§  Diced onion

§  Minced garlic

§  Olive oil

 

1.     Cook chicken in skillet with olive oil until tender, then set aside

2.     Cook onions, and garlic in same pan for a few minutes then add cream of mushroom soup

3.     Add chicken and pecans, simmer for 10 minutes

4.     Serve over rice or pasta

Green Enchiladas

I found part of this recipe online and made it my own from there. It isn't what anyone would call "authentic" Mexican food, but it's still delicious. I'm sure you could make homemade green sauce and it would be even better, but for me the canned stuff works just fine.

Lo’s Green Enchiladas

Ingredients (all ingredients are to taste and are subject to the amount of enchiladas you are planning on making):

§  Olive Oil

§  Yellow Onions (at least 2 small ones, more if desired)

§  Garlic Flakes

§  Chicken Broth (enough to cover the chicken completely when boiling, would estimate a minimum of 2 boxes, can add water to chicken broth if you do not have enough)

§  Chopped boneless skinless chicken breasts (the smaller the pieces the faster they will cook and will be easier to mix in the stuffing mixture, I prefer to use roughly bite sized pieces)

§  Minced garlic

§  Ortega Green Chilies, diced

§  Large Can of Las Palmas green sauce

§  Flour Tortillas

§  Sour Cream

§  Shredded Mexican Cheese Mix

§  Black Olives

 

1.              Drizzle oil in the bottom of a deep pot, add in half of your onions coarsely chopped and garlic flakes, cook until onions start to brown.

2.              Pour in chicken broth and bring to boil

3.              Add in raw chicken breasts and boil until tender stirring occasionally, add spoonful of minced garlic just as chicken is close to cooked.

4.              Dice remaining onions while chicken is cooking

5.              After chicken is cooked strain and allow to cool

6.              In a large bowl mix sour cream, cheese, olives, diced onions, and cooled chicken.

7.              Spoon chicken mixture into center of flour tortillas and wrap up and place in 9 x 13 baking dish

8.              Once dish is full pour green sauce over until each tortilla is covered.

9.              Cover with cheese and green olives

10.         Bake at 350 degrees until cheese is melted and bubbling.