Saturday!!! Yay!!! This morning was about quick and easy – I toyed with the idea of making the Pumpkin-Cranberry Pecan Bread and/or the Danish Puff – they took too long and after an emotionally draining week, I just didn’t want to play. So, hello Bisquick! I followed the Ultimate Pancake Recipe on the back of the box – can’t go wrong with it!! They were fluffy, tasty, imperfectly perfect pancakes!
I topped mine with the Honey Butter from Kroger, served with a side of Jimmy Dean pre-cooked sausage patties (don’t judge) and scrambled eggs. Delish!! Now to figure out dinner…. Chicken breasts, red enchilada sauce, corn, and refried beans – GO!
So dinner ended up being – chicken breasts baked, in red enchilada sauce with a can of corn, a can of black beans, a can of green chiles, and two Roma tomatoes (diced). Baked for about 30 minutes, topped with Mexican cheese, baked a bit more, then served with diced green onions and cilantro – awesome taste, but super soupy. I found the recipe for the chicken on Pinterest https://www.theharvestkitchen.com/enchilada-style-baked-chicken/. This recipe is extremely easy to execute and I know she’s going for a lo-carb dish, what I’d do next time is add some rice or quinoa to the mix – either will plump up and make for a complete meal and help to eliminated the extra juiciness. Like I said, I know she was going for lo-carb and enchilada flavor – she nailed it! Glad I randomly chose the recipe!!
I also made the Private Selection Poblano Mac and Cheese. This is pretty good stuff!
Here’s what I’m going to do with the chicken mixture tomorrow – tortilla soup!!