Once a Month...Cooking part 3

Sorry for the long time between the OAMM posts, but stuff came up, we went out this weekend, and then I wanted to post about something else.

So up to this point, mid Tuesday, I have completed 4/15 recipes.  The next recipe to make is the Chicken and Spinach Flautas.

5c boneless chicken breast, cooked I cooked this on prep day, in the slow cooker, I used about 2lbs
40oz beer I used 2-3 12oz bottles of Michelob Ultra
5c water
2.5t paprika
2.5t kosher salt
2.5t garlic powder
2.5t cumin
2.5t chili powder
2.5t chopped jalapeno
1 1/4c chopped onion
1 1/4c chopped red bell pepper
5c baby spinach chopped
13 large flour tortillas, cut in half
16oz shredded cheese, Mexican blend

Pre-heat oven to 450.  Place cooked chicken in a sauce pan and cover with water and beer.  Simmer for 10 minutes.  Drain chicken, reserving about a cup of the liquid.  Shred the chicken and place in gallon size ziploc bag, add seasonings, seal bag and coat chicken.

Place reserved liquid, and veggies back in pan and saute until cooked.  I thought it needed much more spinach...

 Mix chicken into veggies. Add a small amount of filling on tortilla, top with a sprinkle of cheese.  Roll filling length-wise into tortillas, starting on the flat side and place seam side down on a lined cookie sheet. 

Bake for 10-15 minutes at 450, flip Flautas, and bake another 10 minutes until crispy. 


I filled 24 half tortillas and had filling left over.  I I thought the filling needed more spinach, but overall this is a tasty recipe!

Next up is Roasted Vegetable Lasagna

5 med red bell peppers halved I used 3 green and 2 red, as green are cheaper, and I sliced them in thick slices
11c sliced yellow squash  I used about 5 med 
1 1/2c chopped onion
5t chopped garlic
2.5c cottage cheese
1 3/4c shredded cheese Italian blend
1.25t Italian seasonings
3 3/4T flour
1 3/4c milk
1.25t Italian seasonings #2
1 box lasagna noodles uncooked
2/3c shredded cheese Italian blend
2.5c spinach-I did not include this in my recipe

On prep day I roasted the bell peppers on the broil setting in my oven for 20 minutes and froze them until I was ready to use them.  Same with the squash and onions.  In a medium bowl combine cottage cheese, shredded cheese and Italian seasonings.  Put to the side.  In a sauce pan combine flour and milk and cook until thick, add seasonings and pour into a bowl to cool.  I had to double this to have enough sauce for the amount of lasagna this recipe made.

In two 8x8 disposable baking pans I layered the dry noodles, roasted veggies, cheese mixture, and sauce.

I got about 3 layers, stopping with noodles and sauce, then top with cheese.  Bake at 350 for 45 minutes.

I froze these lasagnas, so I don't know how they taste yet, but they smelled really good!

 
One more for tonight!  Aunt Sissy's Poppy Seed Chicken

5c cooked boneless chicken breast I used about 3lbs, slow cooked on prep day.
2 cans cream of chicken soup I used one cream of mushroom and one cream of chicken
2/3c chicken broth I used a bit more for a thin consistency
2/3c sour cream
2 sleeves of Ritz crackers
1 1/4T poppy seeds Winn Dixie didn't have poppy seeds so I left this out
1 box of ziti uncooked-I added this

Combine soup, broth, and sour cream in a bowl.  Season to taste.  In 2 8x8 disposable baking pans, I divided a box of uncooked ziti between the two.  I then added the cooked chicken, and poured sauce on top.  

 In a large Ziploc bag, crumble Ritz crackers and add 4T melted butter.  Sprinkle mixture on top of chicken pasta mixture.  Bake for 45 minutes at 350.

Again, I haven't served this yet, but I did taste the sauce before cooking and it needed lots of seasoning!