Lazy Lil's Easy Mango Salsa

Now that it is almost summertime and getting oh-so-hot outside  I start to crave foods that are light and refreshing like this Easy Mango Salsa.  It is the perfect blend of spicyness and sweetness.  One of the ladies in my bible study brought this to a meeting and I just loved it. I love mango and it is especially yummy and refreshing in this salsa. Paired with baked tortilla chips or gluten free corn chips this makes for a healthy, delicious addition to your next Mexican menu or BBQ. This recipe makes a ton so it is great for crowd!

Lazy Lil's Easy Mango Salsa

Yields: 16 cups

Serving size: 1 cup

calories: 133

fat g: <1

 INGREDIENTS:
4 cups chopped mango
2 cans stewed tomatoes, diced
1 small white/red onion, diced
2 teaspoons garlic, minced
2 limes,juiced
1 teaspoon salt
2 cups canned diced green chiles or
2-5 fresh green chiles, chopped finely
6 tablespoons fresh cilantro, chopped
8 cups of mild/medium store bought salsa

DIRECTIONS:  Makes 16 cups approximately.
1.  Combine all the ingredients together in a mixing bowl.
2.  You can substitute the chopped mango with canned crushed pineapple, fresh chopped peaches or diced avocados, corn, black beans.

Buon Appetito!

Baked Chicken Chimichangas

Once upon a time I used to do a lot of freezer cooking. It was a peaceful and joyful time in my cooking "career". Peaceful because I knew what was for dinner everyday. In the morning I would take the dish out of the freezer to thaw and in the evening bake/cook as directed by the recipe. Preparing side dishes, bread, and occasionally a dessert was a breeze since the main dish was already done. It was joyful because I could share meals with others since I had food ready to go in the freezer. Not only does freezer cooking save time but saves money too. By planning meals, it eliminates the last minute takeout dinner or errand to the store to purchase pricey readymade meals that are often loaded with preservatives. I truly love freezer cooking, but since I do not have much freezer space here in Italy, I am not able to do as much as I would like. I hope to do more freezer cooking again when we move back to the states.

These chicken chimichangas are one of my favorite freezer meals. When freezing, prepare chimichangas per directions, then wrap in foil and freeze. When ready to cook, simply thaw and following baking instructions.  

Chicken Chimichangas

From: Southern Living

Yield: 20 servings

1 (16 ounce) jar picante sauce or salsa, divided

7 cups chopped cooked chicken - great tip for shredding chicken, place cooked chicken in a kitchen aid mixer and mix for a couple of minutes and you will have perfectly shredded chicken.

1 small onion, diced

2 to 2 ½ teaspoons ground cumin

1 ½ teaspoons dried oregano

1 teaspoon salt

20 (8 inch) tortillas

3 cups (12 ounces) shredded Cheddar cheese

Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 1 ½ cups picante sauce and next 5 ingredients in a Dutch oven (I don't have a dutch oven so I use a skillet); cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates.

Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.

Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. I did this for the blog, but I don't really think it is necessary to use toothpicks. I just lay the seam side down and it works just fine.

Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.

Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Chicken Chimichangas

From: Southern Living

Yield: 20 servings

1 (16 ounce) jar picante sauce or salsa, divided

7 cups chopped cooked chicken

1 small onion, diced

2 to 2 ½ teaspoons ground cumin

1 ½ teaspoons dried oregano

1 teaspoon salt

20 (8 inch) tortillas

3 cups (12 ounces) shredded Cheddar cheese

Toppings: guacamole, sour cream, shredded lettuce, diced tomato

Combine 1 ½ cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.

Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.

Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Buon Appetito!

Beans, beans good for your heart...

Beans, beans good for your heart, the more you eat them, the more you will love these awesome refried beans! I know, you thought I was gonna say fart, but I am too much of a southern belle to say such things:) Refried beans are not a glamour food, and you never hear anyone say they are craving them. People often crave ice cream, chocolate, or chips, but never refried beans. You would have to be a weirdy to admit that! Maybe you don't crave beans, but if you do have an affinity for them you will LOVE this refried beans recipe. They are a perfect complement to any Mexican dish.

Growing up we had tacos at least once a week, and one of my best friends used to laugh at how often we ate them. I can't blame my mother since she had five girls, and it was really hard to find foods that everyone liked. Our two favorite meals were tacos and spaghetti. Now my boys and husband love them as well, and although we don't continue the weekly ritual, we eat them very frequently. If you have Mexican night at your house, these beans would be a great addition. This recipe makes a ton, so it is great to take to a party, or you can freeze any leftovers for the next Mexican night. One tip, if you love these beans, and your family, you might start off with a dose of Beano before your first bite! Enjoy!

Refried Beans

Serves 4-6
http://www.food.com/

1 lb. pinto beans

1 large onion

water
4 T. margarine ( I use butter)

Pepper

8 ounces Monterey jack cheese, grated (with or without peppers)

1 ½ tsp. salt

1. Cover beans with water; add chopped onion and bring to a boil.

2. Boil 2 minutes

3. Take off heat, cover and let sit one hour.

4. Do not drain water, but again add enough water to cover beans, heat to boiling, turn down heat and cook until beans are tender, stirring occasionally, about 1 to 2 hours.

5. Add more water if needed during cooking. When beans are done (make sure there in not too much water in the beans), take off heat and mash with a mixer. Add margarine, salt, pepper, and cheese and continue to beat with a mixer until the beans are soft.

Mexican Dip

I apologize that I haven't been consistently posting recipes lately. I am currently taking four accelerated college classes, so I have been a little busy. My write ups will probably be short and sweet until two of my classes end on November 7.

I am excited to share this yummy Mexican Dip recipe with you! I got this from a good friend when we lived in Meridian, MS. She now lives in Texas, and I am in Italy, but thanks to Facebook we can still keep in touch. I am so thankful for the friends all over the world that the Lord has brought into my life. Each new friend makes my life so much richer, and I am truly grateful!

Mexican Dip

2 pkg. 8 oz. cream cheese (I use 1/3 less fat)

¾ cup mayo (I use light)

3 T. taco seasoning

2 green onions, sliced (set aside 2 T. for topping)

1 cup diced red bell pepper

¾ cup salsa

1 garlic clove, pressed

1 can black beans, drained and rinsed

1 can whole kernel corn, drained

Combine cream cheese, mayo, and seasoning until smooth. Set about 1 cup aside, spread the rest on bottom of serving dish and about ½ way up sides. Slice green onions and set aside 2 T. for top. Combine green onion, red bell pepper, salsa, garlic, beans, and corn. Spread ½ of salsa mixture over cream cheese layer. Repeat both layers. Sprinkle 2 T. green onions on top.

Chicken Enchiladas

This Chicken Enchilada recipe is another dish that, before moving to Italy,  I would cook often and freeze. To freeze simply assemble as instructed in directions, but before pouring on the cheese, wrap in aluminum foil and place in the freezer. When ready to cook, let thaw 24 hours in the fridge before baking. Pour on cheddar cheese soup and bake according to the directions.

This recipe calls for chicken cooked and chopped. I usually use a whole chicken instead of boneless skinless chicken breasts. Using a whole chicken is cheaper and gives the dish more flavor. Lately, whenever I boil a chicken I make chicken broth at the same time. It is so easy to make and tastes better than store bought. When boiling the chicken simply put a few stalks of celery, a cut onion, and two or three cut carrots in the water. Salt and pepper to taste. Once the chicken is done, remove from broth. Then put the broth in the fridge overnight so the fat can solidify. The next day skim the fat off the top and strain out the vegetables.  Then pour the broth into ice trays and freeze. After they are frozen, put broth cubes in a ziploc bag and keep in the freezer. It is so nice to have chicken broth on hand whenever you need it.

Chicken Enchiladas

Serves 6

This dish goes nicely with a side of Spanish rice, refried beans, or a salad.

4 cups cooked and chopped chicken
16 oz. sour cream, divided
1 can cream of chicken soup
¼ cup chopped onion
8 oz. shredded Monterey Jack cheese
1 small can green chilies, drained
12 soft flour tortillas
1 can cheddar cheese soup
1 cup salsa
Preheat oven to 350°. In a bowl combine chicken, half of sour cream, cream of chicken soup, onion, chilies and cheese. Divide mixture evenly among the 12 tortillas. Roll the tortillas tightly. Place in a 13x9x2 inch baking dish. Pour cheddar cheese over all. Bake in oven for 25 to 30 minutes or until bubbly. Top with remaining sour cream and salsa.

Buon Appetito!