Tortilla-Chicken Skillet Casserole

Tortilla-Chicken Skillet Casserole

Ingredients

10-6 inches corn tortillas, cut into 1-inch-wide strips
1 tablespoon vegetable oil
1/3 cup chopped onion
2 cloves garlic, minced
1 teaspoon dried Mexican oregano or regular oregano, crushed
2-14 1/2 ounce cans diced tomatoes, undrained
1 canned chipotle chile peppers in adobo sauce, finely chopped,* plus 1 tsp. of the adobo sauce
1-14 1/2 ounce can reduced-sodium chicken broth
2 cups shredded cooked chicken
1/4 teaspoon cracked black pepper
1 cup crumbled queso fresco, Cotija, or feta cheese (4 oz.)
Fresh cilantro sprigs
1/4 cup light sour cream
1 tablespoon fat-free milk

Directions

Preheat oven to 350 degrees F. Spread tortilla strips in an even layer on two large baking sheets. Bake 15 minutes. Cool on a wire rack.  Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add onion, garlic, and oregano; cook about 3 minutes or until onion is tender, stirring occasionally. Add tomatoes and chipotle
chile pepper(s) plus the 1 teaspoon adobo sauce. Bring to boiling; cook 1 minute, stirring occasionally. Add broth; return to boiling. Simmer, uncovered, 5 minutes. Stir in cooked chicken and black pepper; heat.

Set aside a few of the baked tortilla strips. Gradually stir the remaining tortilla strips into the chicken mixture; heat. Remove from heat; sprinkle with cheese. Top with cilantro sprigs and the reserved tortilla strips. In a bowl combine sour cream and milk; serve with the casserole.
From the Test Kitchen

*TIP
Chile peppers contain oils that can irritate your skin eyes. Wear plastic or rubber gloves when working with them.

SHORTCUT
Skip Step 1 and use crushed tortilla chips or broken tostada pieces instead.

Nutrition Facts (Tortilla-Chicken Skillet Casserole)
Per serving: 286 kcal cal., 12 g fat (4 g sat. fat, 3 g polyunsaturated fat, 3 g monounsatured fat), 57 mg chol., 735 mg sodium, 24 g carb., 5 g fiber, 6 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Honey-Sriracha Grilled Chicken Thighs

Honey-Siracha Grilled Chicken Thighs

When I was younger I loved to cook various recipes.  Those days however were days of having a full family and now that it is just me and I plan on having a full time life on the road the easier, tastier, recipes are more my style.

BHG brings us what looks a very simple and tasty recipe.  If you want to spice up your dinner table this might be a great recipe to do so.

Honey-Sriracha Grilled Chicken Thighs

Ingredients
6 tablespoons Sriracha sauce
2 tablespoons honey
8 bone-in chicken thighs, skinned

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro

Directions
Whisk together 2 tablespoons of the Sriracha sauce and the honey; set aside. Place the chicken in a resealable plastic bag and add remaining Sriracha sauce and the lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.

Grill chicken on the greased rack of a covered gas or charcoal grill directly over medium heat for 30 to 35 minutes or until done (at least 175 degrees F), turning 3 or 4 times.
Remove chicken to a platter; brush with honey mixture. Cover and let stand 5 minutes. Sprinkle with cilantro.

Nutrition Facts (Honey-Sriracha Grilled Chicken Thighs)
Per serving: 300 kcal cal., 8 g fat (2 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 191 mg chol., 426 mg sodium, 14 g carb., 0 g fiber, 13 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Bacon-Cheddar Chipotle Chicken Panini

Bacon-Cheddar Chipotle Chicken Panini

Can you say yummy?  This recipe that BHG has posted, looks like an awesome option for lunch or dinner.  Don't you just love how thick those slices of bread are?

Ingredients

2 tablespoons light sour cream
2 tablespoons bottled light ranch salad dressing
1/4 teaspoon ground chipotle or ancho chile pepper
4-3/4 inch thick slices wheat or whole grain bread from a 10-inch round loaf
8 ounces thinly sliced cooked chicken breast*
2 roma tomatoes, trimmed and thinly sliced crosswise
4 slices lower-sodium, less-fat bacon, crisp cooked
1 cup fresh baby spinach leaves
4 slices reduced-fat cheddar cheese (3 oz.)
Nonstick cooking spray

Directions

In a bowl stir together sour cream, dressing, and chipotle pepper. Spread one side of each bread slice with the chipotle cream. Top one slice of bread with chicken, tomato, bacon, and spinach leaves, then add the second bread slice.

Lightly coat an unheated panini grid

dle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat griddle over medium heat or according to manufacturer's directions. Add sandwiches (in batches if needed). If using griddle or grill, close lid and cook 2 to 3 minutes or until bread is toasted. (If using a skillet, place a heavy plate on top of sandwiches. Cook 1 to 2 minutes or until bottoms are toasted. Carefully remove plate. Turn sandwiches over and top with plate. Cook 1 to 2 minutes more or until bread is toasted.) Cut sandwiches in half; serve warm.

From the Test Kitchen
*TIP
For 8 ounces cooked chicken breast, start with 10 ounces boneless skinless chicken breast halves. Lightly coat an unheated panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Preheat over medium heat or according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill 6 to 7 minutes or until done (165 degrees F). (If using skillet, cook chicken 10 to 12 minutes or until done, turning once.) Cool chicken slightly; thinly slice crosswise.

Nutrition Facts (Bacon-Cheddar Chipotle Chicken Panini)
Per serving: 407 kcal cal., 13 g fat (4 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 69 mg chol., 645 mg sodium, 38 g carb., 7 g fiber, 6 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Slow Cooker Three Envelope Pot Roast Sliders

 Six Sisters Stuff brings us this amazing recipe that you can use your crockpot for.  Another simple low maintenance recipe while on the road.

Slow Cooker Three Envelope Pot Roast Sliders Recipe:

Roast:
1 3-4 lb beef roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mixWhisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.
If you want to make sliders:
Three Envelope Pot Roast recipe (above), shredded
1 pkg. King’s Hawaiian Rolls
Sliced Swiss cheese (1 slice per slider)

Creamy Chipotle Sauce (recipe below)
Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don’t burn!). Remove baking sheet from oven.
Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

Creamy Chipotle Sauce:
1/4 cup sour cream (I used fat free)
2 Tbsp chili sauce
2 tsp creamy horseradish sauce (I used Kraft)

Recipes.......

I look forward to continuing on with my easy recipe section of this blog.  When you are in a RV be it full time or part time the one thing that you are typically cognizant of is your resources.  Be it propane or Electricity or even just space.  I look forward to continuing my Recipe series for this blog.

The recipe series will consist of non baking desserts, campfire, crock pot, and just down right easy.

I hope you will enjoy the continuation of this series as much as I will enjoy the hunt of recipes!!!!

Strawberry Shortcake No-Bake Ice Box Cake

Living in an RV makes it very hard to bake let alone cook so I love finding these amazing recipes that are no bake or are easy to cook maybe on a Grill etc.    I came across this recipe via The Slow Roasted Italian and as you can see it looks divine.

8-10 graham crackers
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 pound fresh strawberries, cut into ¼’s
2 cups powdered sugar
2 tablespoons vegetable shortening
1 teaspoon salt

Reserve a handful of strawberries for garnishing the top of the cake.  Place the remaining strawberries in a large bowl.  Sprinkle granulated sugar over top.  Stir to combine and allow to sit.

In a tall bowl whip heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream.  Add vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form.  (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater).  Set aside.

Line a 9 x 5-inch baking dish with plastic wrap.   Layer 1/3 of whipped cream into dish.  Spoon ½ of strawberries and half of juice on top of whipped cream, evenly.  Top with a layer of graham crackers, breaking them if necessary to make them fit.

Then add another 1/3 of whipped cream, smoothing out evenly.  Add the remaining strawberries and juice evenly over the whipped cream.  Top with a layer of graham crackers, breaking them if necessary to make them fit.  Cover and freeze for 3-4 hours.

Meanwhile, add shortening, salt and remaining powdered sugar to remaining whipped cream.  Whip until it comes together.

Remove cake from freezer, invert pan onto a plate.  Frost with whipped cream and sprinkle remaining strawberries on top.  Refrigerate until ready to serve.

Serve and enjoy!

Pineapple Whip

For those of you who have a high powered blender on your rig (This will definitely be essential for me once I have my rig) this is one awesome recipe.  It is healthy and it looks as if it would be a super alternative to ice cream.   This recipe is courtesy of the Detoxinista

Pineapple Whip
makes 4-6 servings

Ingredients:

1 fresh pineapple, peeled, cored and chopped
1 cup almond milk
1 tablespoon honey (optional, for authentic sweetness)

Directions:

First off, you’ll want to freeze the pineapple chunks. I chopped mine a day ahead of time, and froze the chunks overnight. You could also purchase frozen pineapple, if you prefer. As you can see from the picture below, the frozen pineapple reached the 6.5 – 7 cup mark on my blender pitcher.

This recipe works best in a high-speed blender, like the Vitamix, because you’ll need to be able to pulverize the pineapple into an ice-cream-like consistency. A normal blender will most likely not work, but a food processor might.

Poached Eggs Over Sautéed Greens

As I am back at Wannabe status in terms of my RV.  I feel like I need to start collecting things such as really yummy recipes, (If I'm a good girl it will be healthy ones) that are appropriate to cook while on the open road.  Be it over a campfire or inside my RV.  I came across this recipe via pinterest which has been an amazing help.  The site that the full recipe is on is called Fliiby.  This Recipe looked healthy as I am one that absolutely loves greens and I love mushrooms.

For your convenience I have copied the Recipe below.  If you try the recipe let me know how it turns out for you.

Poached Eggs Over Sautéed Greens

Enjoy vegetables for breakfast! In many parts of the world vegetables are a regular part of a healthy breakfast. This Healthiest Way of Eating dish not only tastes great it contains only 130 calories, and provides a wealth of health-promoting nutrients.
Poached Eggs Over Sautéed Greens Prep and Cook Time: 25 minutes

Ingredients:
4 eggs, preferably organic
1 tsp light vinegar (rice, apple cider, or white wine)
about 4 cups water
1 cup thinly sliced leeks, about 1 large leek, white part only
6 medium cloves garlic, sliced
4 cups finely chopped kale
3 + 5 TBS chicken broth
2 TBS fresh lemon juice
salt and black pepper to taste
Directions:

Slice leeks and garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
While water is coming to a simmer, heat 3 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Sauté sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute, stirring constantly for another minute.
Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
When done season with salt and pepper.
Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.
Serves 4

Stay tuned for more amazing recipes.