Thursday, March 31, 2011
in a canoe. beautiful
long walk through a park.
created Mexican casserole. delicious
created cocoa krispie treats with extra chocolate chips. extra delicious!
visit from the bogo. extra special!
I like nights like this. loving the fact that spring is just around the corner and we can start to enjoy the outdoors even more and the sunshine!
For your cooking pleasure I have pasted the Kraft recipe:
It is both quick and easy, but also healthy!
What You Need
3/4 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. ground cumin
1 green pepper, chopped [omitted! ha]
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1 can (15 oz.) no-salt-added black beans, rinsed
1 tomato, chopped [canned for me!]
2 whole wheat tortillas (6 inch)
1/2 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
HEAT oven to 375ºF.
COOK and stir chicken and cumin in nonstick skillet sprayed with cooking spray on medium heat 2 min. Add peppers; cook 2 min., stirring occasionally. Stir in salsa; cook 2 min. Add Neufchatel; cook 2 min. or until melted. Stir in beans and tomatoes.
SPOON 1/3 of chicken mixture into 8-inch square baking dish; cover with 1 tortilla and half each of the remaining chicken mixture and shredded cheese. Top with remaining tortilla and chicken mixture; cover.
BAKE 20 min. or until heated through. Sprinkle with remaining shredded cheese; bake, uncovered, 5 min. or until melted.