Monday, March 18, 2013

Wear green, drink green, eat green

I wish I could tell you about this fabulous monochromatic green outfit I wore yesterday, but it didn't happen.  I wish I could tell you about these amazing green drinks I made with fresh lime and mint, but I can't because that didn't happen either.  I can however tell you about my plans for a green festive meal plan.  Since we weren't able to go out and partake in any green beer festivities this weekend, we decided that our weekend meals would be centered around the color green.  Let me rephrase that.  We planned for our meals to be centered around the color green.  But, like in most households, things don't always go as planned!


Saturday Night:
Smothered Chicken with Spinach, Mushroom and three Cheeses:
Don't you hate when you pin a picture on pinterest and then there is no link to the "how to" or the "where to buy it"?  Just a picture to tease you!!!  UGH, drives me crazy.  Well, that's what happened with this one.  I searched and searched using the keywords in the description but could not find an original post to go with this picture that would contain the recipe...until Sunday night when it was too late.  Go figure!  So, I will plan to make this in the next few weeks and let you know how it goes.  
Smothered Chicken with Spinach, Mushrooms and 3 Cheeses

Sunday Night:
Baked Chicken Bacon Ranch Taquitos with Chunky avocado salsa (there's the green):
Well this one didn't work for me either.  I went to make the Chunky Avacado Salsa and my avacados were not ripe and hard as rocks! So, I'm going to give them some time and hopefully will make the salsa in the next few days.  Once again, I'll let you know how it goes!


I did however make the Baked Chicken Bacon Ranch Taquitos! A friend of mine said this was a family favorite at her house.  And well in case you didn't already know, anything with the word "ranch" in it is sure to be a hit in my house!! Thanks Traci for the recipe, we loved them!! (recipe below) 



Weekend Snack:
Crock pot Hot Spinach Queso Dip:
This one worked and was almost gone by the end of the weekend!  It's a quick and simple dip, perfect for snacking! (recipe below)





Baked Chicken Bacon Ranch Taquitos:
1 (8 oz) Cream Cheese
12 slices of bacon, cooked and crumbled
4 cups cooked and shredded chicken
1 (1 oz) packet of dry ranch  mix
2 cups Monterey Jack cheese, shredded
3-4 tablespoons green onion, chopped
20 (6 in) tortillas
Salt
Nonstick cooking spray

Preheat oven to 425 degrees.
Cover a large cookie sheet with aluminum foil and spray lightly with cooking spray. (you might need more than one cookie sheet depending on how big)
Mix together the cream cheese, chicken, bacon, cheese and green onion.  Add in about 1/2 of the dry ranch mix and taste-add more if you like more of a ranch taste)
Mix well.
Spoon about 2-3 tablespoons of chicken mixture in the flour tortilla.  Roll it up and place on cookie sheet, seam down.  Repeat about 20 times. 
When finished, lightly spray the tops of the taquitos with the cooking spray or lightly brush with olive oil.  Sprinkle with salt. 
Place in the oven and bake for 15-20 minutes (or until edges and tops are golden brown).

You can serve these with ranch, salsa, sour cream, or avacado salsa...or like in our house a little bit of all of them!

Crock pot Hot Spinach Queso Dip:

10 Ounces frozen chopped spinach, thawed and drained.
1 lb. Velveeta
8 oz. Cream Cheese
1 can rotel
Cilantro (optional)

You can do this several different ways:
1.)You can choose to melt the Velveeta and cream cheese in a microwave or on the stove.  Heat all the way through then combine with the other ingredients and serve. 
2.)  If you aren't a huge fan of microwaving your food, you can mix all of the ingredients in a baking dish and bake at 350 degrees until melted.  Stirring occasionally.
3.)Or, you can put all of the ingredients in a crock pot, stirring occasionally.







































































































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