#46 continued...

So after a horrible week last week, meatloaf was the hit of the week. I did not get a chance to make the chicken enchiladena's until Friday night. I spend a good hour preparing the chicken and cassarole. I personally didn't like it, but Tim said he did. Here is the chicken enchilada recipe...


Chicken Enchilada Casserole II
Submitted By: Anya
*****
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Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Yields: 12 servings "Strata of tortillas, chicken, cheese and a hot salsa-bean-sour cream mixture make a robust entree."

Photo by: MRSKJS
INGREDIENTS:
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes, or as long as you can stand it!!! You're done!

The hit of the week was the Meat loaf which I also found on Allrecipes.com. Here is that recipe if your interested!

Easy Meatloaf
Submitted By: Janet Caldwell
*****
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Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 10 Minutes
Yields: 8 servings "No-fail meatloaf calls for ground beef, onions, egg, milk, and bread. It is topped with a mix of brown sugar, mustard, and ketchup before baking."

Photo by: SunFlower
INGREDIENTS:
1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs (I used itlian cheese bread crumbs!)
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour. (It seemed to take about and hour and half!)

I think the only thing we would change next time is the topping for the meat loaf. We didn't care for the brown sugar, mustard and ketchup topping. Next time I will probably use tomato sauce or ketchup.

For this week we have decided on one new dinner recipe and possibly a dessert item...

Teriyaki Turkey Burgers

Here is the recipe for that...

Teriyaki Turkey Burgers
1 cup bread crumbs
1 can pineapple rings, drained, 1/4 cup of juice reserved
2 tablespoons low sodium soy sauce
1 lb lean ground turkey
Teriyaki sauce for basting
Sesame or whole wheat hamburger rolls

In a bowl combine the breadcrumbs, 1/4 cup of juice from canned pineapple and the soy sauce. Crumble turkey into bowl and mix well. Shape turkey into four patties. Grill over medium heat 10-15 minutes, brushing occasionally with teriyaki sauce. Towards the end of grilling, add pineapple rings to grill and grill 1-2 minutes per side. Pineapple can also be brushed with the teriyaki sauce - it's good with and without the sauce! Place burgers on buns and top with a slice of grilled pineapple.

And the final expertiment of the week is...

Almost-like-Starbucks Pumpkin Cream cheese Muffins

Almost-Like-Starbucks Pumpkin Cream Cheese Muffins

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves (I omitted)
4 tsp pumpkin pie spice
Pinch of cardamom (optional) (I omitted)
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 ¼ cups vegetable oil
8 oz package cream cheese*
Chopped nuts** (walnuts, pecans) (optional - I made some with pecans and some plain)

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot.

Makes 24 muffins.

*The best cream cheese to use is the cheesecake flavored kind (I used plain). Put the entire tub or brick on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter.

**Starbucks uses chopped pumpkin seeds, which are very good if you can find them. I like walnuts, but any kind of nuts work well.