Dinner for two

I love meals you can just whip out at the last minute! Tonight, was one of those nights when I couldn't go to the store and needed a meal with everything already in the kitchen.  So tonight we had cheesy ranch chicken. The directions are below but no pictures this time, we ate it too quickly! 

Cheesy Ranch Chicken

Ingredients: 2 chicken breasts ( ours were frozen but ran them under warm water )

1/4c mozzarella shredded cheese ( used Italian blend)

1/4c  Parmesan 

1/4 c cheddar shredded cheese (used Mexican blend) 

1/2 sleeve of ritz crackers (crushed)

1 tsp Italian seasoning 

1/2packet of ranch dressing powder

Ranch dressing

Directions: put all seasonings in a zip lock bag. Put some ranch dressing in a bowl then roll chicken in it. Then put each chicken breast in mixture and shake. Put in a 8x8 pan and bake 400 for 20 min (35min if frozen) I served this with crescent rolls and edamame. Will make again soon! 

Enchiladas!!!

One of my favorite recipes to make are enchiladas!! The best part of this recipe is you add what you have on hand and it's always good.  I make this recipe at least twice a month, it makes enough for leftovers too!  

Ingredients: Basic recipe-of course i add whatever else I have on hand.  

1 small onion-chopped

1/2 of green pepper-I also used red and banana pepper

3 cups of shredded chicken breast

1 can of no-salt diced tomatoes

1 block of philadelphia cream cheese

1 package of taco seasoning

1/2 cup of mexican cheese

8- 6inch tortillas 

Directions:  

Heat oven to 350'.  Add onion and peppers with oil to a pan and sauté.  

 Stir in chicken, tomatoes, cream cheese, taco seasoning and a little pepper.  ( I also used black olives) 

Spoon 1/3 cup of mixture into tortilla and put with the slit down.  When you have put all of the tortillas in the pan add the extra sauce mixture on top.  Bake covered for 15-20 minutes. 

I usually serve with mexican rice and mexican beer.  But when we don't have mexican beer we have IC Light Mango!  Enjoy friends!!!!

Baked fish in foil packets

Over the past couple of months dinners have been hectic.  We ate out a lot and didn't eat healthy that's for sure.  But one meal I made at least once a week.  It was the baked fish in foil packets.  One of my favorite things about this recipe is that you can do so much with it.  The basic recipe is below but I would change it up a bit by using a different fish (salmon, cod, tilapia) whatever we had on hand, different veggies and added a sauce.  

Ingredients:

1 lb of fish- (i used flounder)

2 handfuls of baby spinach

1 quarter of an onion

20 or so little tomatoes

Strips of zucchini

4 sprigs of thyme

1/2 lemon

salt and pepper

oil

Directions: Preheat oven to 400'.  Lay out two sheets of foil.  Pile zucchini on the bottom then had a handful of spinach to each packet.  Lay fish on top and season with salt and pepper.  Add the onion, tomatoes, and thyme.  Squeeze the lemon juice on top and add the oil.  Close the foil and lay side by side on the baking sheet.  Bake for 18-22 and enjoy!!!   

Other variations I have used Salmon-honey-pecans-spinach-cauliflower.   Tilapia-zucchini-squash-cajun seasoning.