1.2 lbs of ground turkey or ground beef
1 green pepper chopped
1 onion chopped
2 garlic cloves
1 teaspoon of cumin
2 teaspoon of chili powder
1/2 teaspoon of salt
3 cups of mild cheese
8 oz of weight watchers cream cheese whipped or use regular if you want.
1 1/2 cup of water or (skim milk for calcium)
1/2 cup of Shirley J Universal Cream Sauce
1 Tablespoon of fresh lemon or lime juice which ever you have in the fridge, if you have to buy then get lemon
15 regular size corn tortillas
Brown your ground meat; drain. Add peppers, onions, and garlic; cook until onions are clear. Mix in spices. In a bowl mix your Shirley J Universal Cream Sauce with cold water, then pour in a sauce pan let it bubble and stir then when thick ad cream cheese and lemon or lime juice. Mix through and take off stove. In oiled crock make a layer each of tortilla, meat, Shirley J cream cheese sauce and shredded cheese. repeating this again. Then layer the top with tortillas, Sauce, and cheese. Cover and cook on high for 1 1/2 to 2 hours on high. Serve from crock. Serves approx 6
Enjoy!!!
Deb.Bee
Friday, September 25, 2009
Thursday, September 24, 2009
Shirley J Chicken Pot Pie:
My boys favored this recipe in our little cook off! Quick and simple. Shirley J style!
Ingredients:
2 large chicken breasts, cooked and cut into cubes
3 cups water
1 cup Shirley J Signature Cream Sauce Base
2 stalk celery, diced
1 medium onion, diced
1 cup diced carrots
3 cups potatoes, cooked, peeled, cubed
1 cup frozen peas
1 teaspoon Shirley J chicken bouillon
Pie crust to top a 9x13 pan
Directions:
Preheat oven to 400ยบ. Whisk together water and Shirley J Signature Cream Soup Base. Add all ingredients together and bring to a boil, simmer until flavors are blended (8-10 minutes). Put in 9 x 13” pan. Put crust on top. Bake 40 minutes or until brown.
Ingredients:
2 large chicken breasts, cooked and cut into cubes
3 cups water
1 cup Shirley J Signature Cream Sauce Base
2 stalk celery, diced
1 medium onion, diced
1 cup diced carrots
3 cups potatoes, cooked, peeled, cubed
1 cup frozen peas
1 teaspoon Shirley J chicken bouillon
Pie crust to top a 9x13 pan
Directions:
Preheat oven to 400ยบ. Whisk together water and Shirley J Signature Cream Soup Base. Add all ingredients together and bring to a boil, simmer until flavors are blended (8-10 minutes). Put in 9 x 13” pan. Put crust on top. Bake 40 minutes or until brown.
Lets do a Chicken Pot Pie Throw Down!
One of my favorite shows to watch is Bobby Flays Throw Downs. I ordinarily do not like TV, but when my husband turns on the "food net work" I admit, I am drawn to it. I am going to attempt to make the Famous "Casserole Queens" pot pie throw Down with a Shirley J Twist! You be the Judge! Here it is!
30 min
yields 6-8 servings
easy
Ingredients
* 1 sheet frozen puff pastry
* 2 tablespoons butter
* 1 roasted chicken, shredded
* 1/4 cup chopped red sweet pepper
* 2 medium shallots, thinly sliced
* 3/4 teaspoon salt
* 1/2 teaspoon dried tarragon, crushed
* 1/4 teaspoon black pepper
* 3 cups of water ( you can add milk if you prefer)
* 1 cup Of Shirley J Universal
* 1/3 cup dry white wine
* 1 1/2 cups peas, blanched
* 1 1/2 cups carrots, blanched
* 2 potatoes, peeled, diced, and boiled
* 1 egg plus 1 tablespoon milk, for egg wash
Directions
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. In another bow; mix your water or (milk) with Shirley J, salt, tarragon, and black pepper. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.
This turned out too yummy!!! Lets see what you can come up with!
Bon Appetite!!!
30 min
yields 6-8 servings
easy
Ingredients
* 1 sheet frozen puff pastry
* 2 tablespoons butter
* 1 roasted chicken, shredded
* 1/4 cup chopped red sweet pepper
* 2 medium shallots, thinly sliced
* 3/4 teaspoon salt
* 1/2 teaspoon dried tarragon, crushed
* 1/4 teaspoon black pepper
* 3 cups of water ( you can add milk if you prefer)
* 1 cup Of Shirley J Universal
* 1/3 cup dry white wine
* 1 1/2 cups peas, blanched
* 1 1/2 cups carrots, blanched
* 2 potatoes, peeled, diced, and boiled
* 1 egg plus 1 tablespoon milk, for egg wash
Directions
Thaw puff pastry according to package directions.
Preheat oven to 425 degrees F.
Meanwhile, in a large skillet melt butter over medium-high heat. Add chicken, sweet pepper, and shallots and cook 5 minutes, stirring frequently. In another bow; mix your water or (milk) with Shirley J, salt, tarragon, and black pepper. Cook and stir until thickened and bubbly. Stir in wine, peas, carrots and potatoes; heat thoroughly. Transfer the hot chicken mixture to a 1 1/2-quart casserole. Place pastry over the hot chicken mixture in casserole dish. Brush puff pastry with egg wash then cut slits in the pastry to allow steam to escape. Bake in the preheated oven for 30 to 45 minutes.
This turned out too yummy!!! Lets see what you can come up with!
Bon Appetite!!!
Monday, September 21, 2009
Creamy White Chicken Chili courtesy of Jessica Olsen
I made this recipe for Sunday dinner. This recipe won the Shirley J Universal Cream Sauce recipe contest and it was so good I could not resist the delectable temptation for a second bowl! I wanted to share it with you!
Ingredients:
1/2 cup Shirley J Universal Cream Sauce
1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 TB garlic powder
1 TB oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Bouillon (see Shirley J Chicken Bouillon label for recipe)
2 cans (4 ounces each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon pepper
1/4 tsp cayenne pepper
1 cup sour cream
1 1/2 cup water
Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Universal Cream Sauce in separate pan. Remove from the heat; stir in sour cream and Shirley J Universal Cream Saucemixture. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.
Makes about 6 servings.
I did not do the chip,lettuce and tomato option, instead I put cilantro, a dollop of fat free sour cream and a slice of avocado! Heavenly!!
Thanks Jessica!
Bon Appetite!
Deb.Bee
Ingredients:
1/2 cup Shirley J Universal Cream Sauce
1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 TB garlic powder
1 TB oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Bouillon (see Shirley J Chicken Bouillon label for recipe)
2 cans (4 ounces each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon pepper
1/4 tsp cayenne pepper
1 cup sour cream
1 1/2 cup water
Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Universal Cream Sauce in separate pan. Remove from the heat; stir in sour cream and Shirley J Universal Cream Saucemixture. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.
Makes about 6 servings.
I did not do the chip,lettuce and tomato option, instead I put cilantro, a dollop of fat free sour cream and a slice of avocado! Heavenly!!
Thanks Jessica!
Bon Appetite!
Deb.Bee
Saturday, September 19, 2009
New England Clam Chowder
All you need is a few ingredients!
4 red potatoes
1Tbl spoon of Shirley J Universal onion soup mix
1 cup of White Cheddar Cheese Sauce
3 1/2 cups of water
1 10oz can of boiled baby clams
Directions:
Cut up the read potatoes in large chunks
Open can of clams and drain juice preserving juice.
Then in a sauce pot put the potatoes and clam juice and 1 Tbl spoon of onion soup mix. Cover with just enough water to cover potatoes, let boil until potatoes are soft. Then in a mixing bowl put 3 1/2 cups of cold water and one cup of White cheddar cheese sauce whisking these ingredients together. Then pour in the pot and cook approximatley 5 min more( to the consistency you would like, I like mine a little bit thicker.)
Then use Shirley J just add water sour dough bread, and whip up some great fresh made sour dough! This was a hit with my family. Serving size 4.
Bon Appetite!!!!
DEb Bee :)
4 red potatoes
1Tbl spoon of Shirley J Universal onion soup mix
1 cup of White Cheddar Cheese Sauce
3 1/2 cups of water
1 10oz can of boiled baby clams
Directions:
Cut up the read potatoes in large chunks
Open can of clams and drain juice preserving juice.
Then in a sauce pot put the potatoes and clam juice and 1 Tbl spoon of onion soup mix. Cover with just enough water to cover potatoes, let boil until potatoes are soft. Then in a mixing bowl put 3 1/2 cups of cold water and one cup of White cheddar cheese sauce whisking these ingredients together. Then pour in the pot and cook approximatley 5 min more( to the consistency you would like, I like mine a little bit thicker.)
Then use Shirley J just add water sour dough bread, and whip up some great fresh made sour dough! This was a hit with my family. Serving size 4.
Bon Appetite!!!!
DEb Bee :)
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