Chicken Taco Pizza

This is what we're having for dinner tonight, and it smells and looks delicious while it is baking away! Another recipe courtesy of Sandra Lee's Semi-Homemade Magazine...


Chicken Taco Pizza

1 (11 oz) can refrigerated thin pizza crust dough
2/3 c salsa
2 (10 oz) packages refrigerated fully cooked grilled chicken breast strips, chopped (like Tyson's Grilled & Ready--but, I baked 2 chicken breasts instead)
1/2 (1.25) oz packet of taco seasoning mix
3/4 c shredded Monterey Jack
3/4 c shredded Cheddar
1/4 c chopped tomato
3 T sliced green onions

Preheat oven to 400. Unroll dough onto a large nonstick baking sheet. Using hands, press dough out from center to form a 14x9" rectangle. Bake dough for 5 minutes. Spread salsa over partially baked crust, leaving a 1/2" border. In a bowl, combine chicken and taco seasoning mix. Arrange chicken mixture over salsa and sprinkle with cheeses. Bake for 10 minutes. Sprinkle with tomato and green onions. Serve immediatley.

Enticing Enchiladas

I tried a new enchilada recipe last night, and really enjoyed it! I hope everyone else does, too!

Enticing Enchiladas

1 lb ground beef

1 sm onion, chopped

1 c cream-style cottage cheese (I couldn't find this at the grocery, so I used reduced-fat, and it turned out fine)

1 10 oz can diced tomatoes and chilies, undrained

1 8 oz can tomato sauce

1 4.5 oz can chopped green chilies

10 6 in flour tortillas

1 c shredded Mexican cheese blend

Cook beef and onion in a large skillet until brown. Drain. Stir in cottage cheese and set aside. Process diced tomatoes, chilies and tomato sauce in a food processor until smooth. Stir in chopped chilies. Spoon 2-3 tablespoons of the ground beef mixture down the center of each tortilla. Top with 2 tablespoons of the tomato mixture and 1 1/2 tablespoons of cheese. Roll up and place seam-side down in a lightly greased 9x13 pan. Pour remaining tomato mixture over top and sprinkle with remaining cheese. Bake at 350 for 20 minutes.

Mexican Lasagna

New recipe #2 of the week! I have chicken that I need to use ASAP, and this sounds easy and muy delicioso!

Mexican Lasagna

4 boneless, skinless chicken breast halves

2 T vegetable oil (I'm using olive oil, as usual)

2 t chili power

1 t ground cumin

1 14.5 oz can diced tomatoes with garlic, drained

1 8 oz can tomato sauce

1 t hot pepper sauce (optional)

1 c ricotta cheese (I am using low fat)

1 4 oz can diced green chilies

1/4 c chopped fresh cilantro, divided

12 6 in corn tortillas (I'll be using whole wheat)

1 c shredded cheddar

Preheat oven to 375. Cut chicken into 1/2 inch pieces. Heat oil in a large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 2 minutes. Mix ricotta cheese, green chilies and 1 tablespoon of cilantro in a small bowl. Spoon half of the chicken mixture into the bottom of a 12x8 inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining tortillas, remaining chicken mixture, cheddar cheese and remaining cilantro. Bake 25 minutes.

Mexican Fiesta Salad Pizza

This recipe came with a cooking tool I ordered. Sounds yummy, so I am going to make it tonight! Mexican Fiesta Salad Pizza 2 pkgs refrigerated crescent rolls (I am using reduced fat) 1 1/4 lbs ground turkey (I am just going to use 1 lb even) 1 1/4 c medium thick and chunky salsa 1 envelope taco seasoning mix 1 clove garlic, pressed 1 c sour cream (I am using fat free) 2 c thinly sliced iceberg lettuce 2 plum tomatoes, seeded and diced 2 green onions with tops, thinly sliced 1/2 c shredded cheddar Preheat oven to 375. Unroll crescent squares onto a cookie sheet. Arrange so cookie sheet is covered to make a square pizza. Roll dough to create a smooth surface. Bake 15-18 mins or until golden brown (reduced fat rolls take less time). Remove from oven. Cool completely. Cook ground turkey over medium heat until no longer pink (about 10-12 mins). Drain. Combine salsa, seasoning mix and garlic in a medium bowl; mix well. Add to turkey. Toss to coat. Sprad sour cream over crust. Spoon turkey mixture over sour cream. Top with lettuce, tomatoes, onions and cheese.

Turkey Taco Salad

This recipe is easy, low-fat and requires few ingredients. It also tastes great!


Turkey Taco Salad


1 lb ground turkey meat
1 pkg taco seasoning mix
1 pkg shredded lettuce or iceburg lettuce mix
1 cup shredded cheddar
1/2 c black beans

Cook turkey meat according to directions on the taco seasoning mix pack. Add to lettuce. Toss with cheddar and black beans. You can serve with tortilla chips or just serve as a salad to keep it low-fat. Enjoy!

Chicken & Cheese Enchiladas

I will be making these for dinner tonight. This recipe is from Ruth Pugh (fellow Asheboro natives know her & her fabulous cooking) via the Timeless Traditions Cookbook from First Presbyterian Church. They are wonderful!

Chicken & Cheese Enchiladas

1 med onion--chopped
2 T margarine
4 c shredded cooked chicken (I boil my chicken)
1 36 oz jar picante sauce, divided
1 8 oz pkg cream cheese (I use reduced fat)
1 tsp cumin
3 c shredded Mexican-blend cheese
10 6 in flour tortillas (I use whole wheat)

Heat oven to 350 degrees. Cook and stir onion in margarine in large skillet until tender (I acutally cook my onion in just a little bit of olive oil instead). Stir in chicken, 1 c picante sauce, cream cheese and cumin. Cook until thoroughly heated. Stir in 1 1/2 c cheese. Spoon about 1/3 c chicken mixture into the center of each tortilla and roll up. Place seam side down in baking dish. Top w/ remaining picante sauce and cheese. Bake for 15 mins. Buen provecho!