What's Working: Cooking Cool Casseroles!
Hi! Wanted to start off with the above pic, just to showcase that I did have the kiddos help me cook. Lil' A helped me layer the Green Chile Casserole. And I wore that black tank yesterday and felt pretty sassy;-)
And Nutrition Gal is pretty much the bomb. Not only is she doing my daily intakes (what I should eat/when and especially around training), but also gives me family dinner recipes that quite frankly are fabulous! I've made two of em' so far this week and each time Iron man has said 'Wow. It smells so good in the kitchen!' Yeah, confirmation right there for me.
And she's also micro managing me this week. Which is a good thing, b/c it makes you realize as a mom/worker/trainer how much your schedule shifts unexpectedly. So what she has down for timing... won't now mesh with your last minute changes. And that's why the micro managing is perfect. In an instant she'll respond to a text and tell me how to accommodate the changes of the day. Because last minute changes is the reality over here, as I'm sure it is over in your casa.
And I'll post a nutrition for 'training' post later, but felt inclined to share a casserole dish I've LOVED! Here are the ingredients to the Green Chile Casserole that lil' A and I are finishing up above:
Green Chile-Chicken Casserole
Total Servings: 12
Serving size: about 3/4 cup
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
Salt & pepper
1/2 t cumin
2 cans Campbell’s 98% fat-free cream of chicken soup
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
1 ½ C Cabot 75% reduced fat cheddar cheese
1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
4. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.
5. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly. It's so dang good. I feel like I'm 'cheating' or something.
Serving size: about 3/4 cup
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
Salt & pepper
1/2 t cumin
2 cans Campbell’s 98% fat-free cream of chicken soup
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
1 ½ C Cabot 75% reduced fat cheddar cheese
1. Preheat oven to 350°.
2. Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
3. Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
4. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.
5. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly. It's so dang good. I feel like I'm 'cheating' or something.
And now for a second casserole. Shrimp Enchilada Verde (i used red sauce) Casserole.
Her name is ...drum roll please...Tabitha Cornish and her email is nofadsnutrition@comcast.net.
Enjoy friends! I'm off to do some bloggy reading! Do you make casseroles over in your casa? Have any favorites?
Comments
But those look pretty tasty and Mexicany which is always good. Congrats on rockin' your kitchen.
Ok, just stress to your blogger friends that you had two casseroles this week ONLY b/c we can't seem to shake the winter weather yet. I promise lots of grilled foods and refreshing sides/salads for the sunshine coming our way this weekend! :) Good work, my friend!!!
Great picture of you guys!
The chicken chile casserole sounds fantastic! I've only made one or two casserole's though since it's only the two of us and we'd probably get sick of it before we finished it!