Tuesday, March 10, 2009

Honey, What's For Dinner?

How many times have we all heard this phrase? For me it's a daily if not hourly occurance. Not only do I have a 5-year old who is a very picky eater I also gained a husband who is a very picky eater as well. He hates vegetables and would live on cheeseburgers and french fries alone if he could I think. So each day I try to get creative and make a meal that includes vegetables in a way he will eat them. The same old routine gets pretty boring so I'm trying to branch out. So dinner tonight is Chicken Taco Soup, Green Chili Corn Bread & Chocolate Cream Pie for dessert. I was worried the soup was too spicy for the little one but she loved it, as did the husband & in-laws. I found the recipe for Chicken Taco Soup in an old Ortega book about a year ago & made it once for myself and fell in love. Since the move I can't locate the cookbook so this version is me "winging" it.

Chicken Taco Soup

1 pkg. taco seasoning
1 large (49.5 oz) chicekn broth
2 15 oz. cnas Mexican style corn
2 pounds diced cooked chicken
1 can diced green chili
1 can Rotella diced tomatos with green chili
1 small onion, diced
Salt, to taste

In pan with olive oil sautee mexican style corn & onion. When corn has browned & onions are tender add in diced green chili.

In large pot combine taco seasoning, chicken broth, chicken, tomatos & sauteed onions, corn & onions. Salt to taste. I also added garlic salt to mine. Bring to boil.

Lower heat & simmer for at least 20 minutes.

Top bowl of soup with crushed tortilla chips, cheese & sour cream, if desired.

Green Chili Corn Bread
Adapted from Quaker

1-1/4 cups all-purpose flour
3/4 cups corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup vegetable oil
1 egg, beaten
1 small can diced green chili, drained

Preheat oven to 450 degrees. Combing dry ingredients. Mix in milk, oil & egg. Stir until well blended and no lumps remain. Stir in green chili. Pour into greased 8 or 9 inch square pan. Bake for 20-25 minutes.

Chocolate Chip Cream Pie

Graham Cracker Crust

1 1/4 cups finely crushed graham crackers
6 tbs. melted butter
1/4 cup sugar

Preheat ovent o 350 degrees. Combine all ingredients. Press into 9 inch pie pan. Bake for 8-9 minutes. Let chill 45 minutes before using.

Chocolate Cream Filling
1 large pkg. instant chocolate pudding mix
2 1/2 cups skim milk (I use non-fat)
8 oz Cool Whip.

Combine milk & pudding mix. Mix until no lumps appear. Mix in Cool Whip. Pour directly into pie crust. Chill for 1 hour.

Pie Topping
8 oz. Cool Whip
Chocolate Chips

Once pie has set top with 8 oz. Cool Whip. Top Cool Whip with chocolate chips.
Pie can be served immediately or chilled until ready to eat.