Recipe Crossover

I stumbled upon this while trying to throw together a meal from leftovers. Just thought I would share!

Meal #1
Pre-cooked rotisserie chicken
Rice
Side Veggie of your choice

Use 1/2 of the chicken for meal #1, then shred the remainder and store. Double your rice and store 1/2 for meal #2.

Meal #2
“Enchiladas” – Cammi Style :)

Mix together 1 can Cream of Chicken soup, 1 can milk, “1/4 cup”
(a couple of scoops) sour cream. Add onion powder, garlic powder, cumin, salt and pepper. (To be honest, I never measure the amounts. I do 1/2-1 palmful each of the onion, garlic and cumin, a few shakes of salt and a few grinds of pepper.) Heat.

Seperately, mix shredded chicken, rice, 1 can of black beans, 3/4 pack of shredded cheese, salt and pepper together. Fill tortillas with mixture and fold into 8×6 pan.

Pour sauce over tortillas and top with the remaining cheese. Cook for 25 minutes at 350 degrees.

Serve over lettuce and top with sour cream!

My New Friend

(Never mind how dirty my toaster oven is…)

I was reading a blog online of a mom who cooks everything in her toaster oven. I thought that she might be a little coo coo for cocoa puffs because she hosts a frugal living site and some of her ideas are a little out there. Well, it’s been so hot that I decided to give it a try….and it actually works just like a regular oven. Who would’ve thought?? :) So far, I have baked enchiladas and spaghetti meatballs in it and today I put it to the final test – cookies! Hooray for not heating the whole house!!

Sent from my sweet, pink Blackberry Pearl