March 28, 2012

This Week In Food...Crockpot Chicken Cordon Bleu and Mexican Stuffed Shells Were Both Winners!

Looks like I went two for two with new recipes last week! Both the Crockpot Chicken Cordon Bleu and the Mexican Stuffed Shells were winners with Rolland and Portia, so you can't beat that! Guess that means the recipes should be shared! So here they are...

Crockpot Chicken Cordon Bleu

6 boneless, skinless chicken breast halves
1 can condensed cream of chicken soup (I used low fat)
1 c. milk
4 ozs sliced ham
4 ozs sliced swiss cheese
1 8 oz pkg herbed, dry bread stuffing mix (like Stovetop)
1/4 c. butter, melted

Mix together the cream of chicken soup and milk in small bowl. Pour enough of the soup into your crockpot to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then swiss cheese. Pour the remaining soup over the layers, moving around to distribute. Sprinkle the stuffing on top and drizzle butter over stuffing. Cover and cook on low for 4-6 hrs or 2-3 hrs on high. (Amy's Notes: I used four chicken breast halves and simply placed a slice of ham and a slice of cheese ontop of each one, then kept the other ingredient amounts the same, and it came out perfect.)

Mexican Stuffed Shells

1 lb. ground beef (I used ground turkey)
1 pkg low-sodium taco seasoning (I used regular taco seasoning)
4 oz. cream cheese
14-16 jumbo pasta shells
1 1/2 c. salsa
1 c. taco sauce (This is a smooth, tomato based sauce found in the Mexican section)
1 c. cheddar cheese (shredded)
1 c. monterey jack cheese (I used 1 c. Mexican Blend shredded cheese)
3 green onions (I omitted these)
Sour cream to top

Preheat oven to 350°. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together. Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Both of these were found via Pinterest. The Crockpot Chicken Cordon Bleu came from chef-in-training.com. And the Mexican Stuffed Shells came from thewaytohisheart.wordpress.com.

As for this week...we are on vacation, so no cooking for me! Though I will tell you that I enjoyed a lovely Penfolds Shiraz-Cab blend last night that I would definitely recommend if you're a red wine lover. Also, since we grilled out here the other night and Spring is asparagus season, might I suggest you get yourself a nice bunch of asparagus, drizzle it with a little olive oil, shake on some salt and pepper and grill it...sooooo good! (For ease on the grill, use the top tray of your broiler pan right on the grill!)

I'll be back next week with a new menu. Until then, happy eating!

1 comment:

  1. Both sound pretty tasty; I think I'll give the stuffed shells a try. I'm not sure Jim would go for the Chicken Cordon Bleu, although I think I would like it!

    And I agree, nothing better than fresh asparagus this time of year.

    Hope you're having a good vacation!

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