Not an Ash Wednesday Recipe

So, today for dinner, I made one of the recipes I had clipped from a magazine. I have approximately 500 recipes clipped from magazines, but I am really bad at making those recipes. Even though I have them in a binder that is organized by category.
For real.

It was in my meal plan for the week, and I made the meal plan forgetting about it being Ash Wednesday. We are on a strict budget, especially with a few things extra this month (paying for concert tickets, throwing a shower), so even though it had meat in it, I still made it, because that is what I had the groceries to make.
It was kind of laborious. Read: Lots of chopping. (and I do NOT like chopping)
But, it was so worth it. It is SO delicious, high in protein, and pretty good fiber content.
I had cut it out of Better Homes and Garden’s magazine.

Anyway, without further ado…here is the recipe.
And as I am reading the recipe, I realized the part I forgot!! Blast it!! It was the thing I was looking most forward to – crunched up dorito’s on top. Maybe tomorrow, when I have leftovers.

Chicken Enchilada Pasta

1 12 oz package dried jumbo shell macaroni (I used rigatoni because my husband went to the grocery store and had a hard time finding the jumbo shell macaroni)
3 cups green and/or red sweet peppers chopped (I used several small sweet peppers to make up the 3 cups)
1.5 cups chopped red onion (I used 3/4 of a GIANT red onion)
1 Jalapeno, seeded and chopped
2 tbsp vegetable oil (i used olive oil because I didn’t read this part, oops)
2 cups chopped cooked chicken (i cooked chicken tenderloins in a skillet, however, I think this recipe would be fine without chicken)
1 16-oz can refried beans (I used a 15 oz can of refried black beans, because that is what I had)
1/2 of a taco seasoning packet
2 10 oz cans enchilada sauce (I used red sauce)
1 8 oz package shredded Mexican style four cheese blend (I probably used about half of this amount, maybe even less)
1 cup sliced green onions

and the part I forgot: 2 cups nacho cheese flavored tortilla chips, crushed

1. Preheat oven to 350. Cook pasta according to package directions; drain. Rinse; drain. Set aside.
2. In skillet, cook sweet peppers, onion, jalapeno, and 1/4 tsp salt in hot oil over medium heat for 5 minutes or until tender.

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3. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each cheese and green onions.

4. Divide filling among shells. (I didn’t have shells, so I just mixed it with the rigatoni in the 13 x 9 pan) Spread 1 cup of the remaining enchilada sauce in 3 quart rectangular baking dish. Arrange shells on top of sauce. Drizzle with remaining enchilada sauce.

5. Bake uncovered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions.

Serve with sour cream or guacamole.

Here is the final product.

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YUmmmmmmmmm.

Well, I am off to chill out. Today has been busy. Start to finish.

I hope you are all having a good week. Only 2 more days, then a THREE DAY WEEKEND!!!!
WOO HOO. I need it, desperately.

xoxo,
Beth WA

PS Beth FS is seeing Maroon 5 tonight!!! And, may or may not be eating a brisket and macaroni and cheese sandwich. Poor thing, she is under the weather, though. Hope she was able to rally and enjoy the concert.

Thursday’s Post

The days of summer are so relaxing, but they go by so quickly.  On Thursday I was planning on writing about the new recipe I tried this week.  It wasn’t all that healthy, but it was delicious.  I knew this because, normally, my husband does not speak during dinner.  Any attempts at conversation by me are greeted with, “I’m eating.”  So, when I made this recipe – Taco Pasta - and he stopped mid dinner more than once to tell me how good it was, I knew I had “done good.”

Also, the only picture I took was before I added the pasta, the cream cheese, and the sour cream.  My presentation was quite beautiful with a bit of sharp cheddar and cilantro.  Shoot.  I need a lot of work as far as living life as a “blogger.”  HA HA.

Here is the only photo evidence:

Taco Pasta before Pasta was added.

 

I hope everybody had a great Thursday!

Beth WA