King Ranch Chicken

We chose this recipe this week because it looked perfect for a family night or a potluck dinner.  Onions, peppers, chicken, and cheese blend perfectly with cream of mushroom soup and a variety of spices and most of the ingredients we already had on hand.

Ingredients:
1 large onion, chopped
1 large green bell pepper, chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chilies
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
12 (6-inch) corn tortillas
2 cups (8 ounces) shredded Cheddar cheese, divided

How to Make It

1. Saute onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.
2. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.
3. Bake at 350° for 30 to 35 minutes.
4. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

We did make our own cream soup for this recipe and did not have a can of the diced tomato with green chilies, but I not think that is why THIS IS NOT A KEEPER recipe in our house. This dinner was boring, bland and did just not taste good.  We do not recommend it. 

Where did we find this? www.myrecipes.com

Turkey Avocado Grilled Cheese Sandwich

Looking for a lunch time game changer? Stuck in the lunch time rut?  This is an easy, healthy and delicious way to switch up your routine! Sabra Spread was new to us and we wanted to try it.
Sabra Spread comes in sea salt and cracked pepper, garlic herb, and honey mustard. We are going to try the sea salt and cracked pepper in this recipe.  It appears they have less fat than mayo and they come in convenient easy squeeze bottles.

Ingredients
4 slices 100% whole wheat bread
2 teaspoons unsalted butter

2 Tablespoons Sea Salt and Cracked Pepper Sabra Spreads
4 ounces sliced turkey breast
1/2 large avocado, sliced
1 ounce sliced red onion
2-4 tomato slices
2 slices provolone cheese

Instructions

1. Preheat skillet to medium heat.
2. Lay out the slices of bread and spread 1/2 teaspoon butter on each. Flip the bread over and spread 1/2 Tablespoon Sea Salt and Cracked Pepper Sabra Spreads on each slice.
3. Between two of the slices of bread, divide evenly and place on top the turkey, avocado, tomato and red onion. Top with 1 slice provolone cheese each. Top each with the remaining slice of bread, Sabra Spreads side down.
4. Place buttered side down on heated skillet. Cook 2-3 minutes or until golden brown on the bottom. Carefully flip over the sandwiches and cook an additional 2-3 until golden brown on the opposite side.
5. Remove from heat, cut each sandwich in half and enjoy!

Tupps Tidbits:
How to pick out a good avocado-Squeeze the avocado. If an avocado looks ripe, you should still feel it to test its ripeness. Hold it in the palm of your hand, and squeeze gently. A ripe avocado should yield to firm, gentle pressure, but shouldn't feel overly soft or mushy.

Do you see the Sabra spread in my ingredient picture? After looking at Target, HyVee and Walmart, we could not find the Sabra Spread.  We were so disappointed, but we did go ahead with preparing, and tasting this recipe.  We are not a big fan of avocado and still not a big fan, but you have to try things right? This recipe is NOT A KEEPER in our house.

Where did we find this?  yourchoicenutrition.com